Quinoa and nuts stuffed chicory leaves
Ingredients (serves 1)
  • 1 tbsp of quinoa
  • 4 chicory leaves (or endives)
  • 50 g mushrooms
  • 10 g peeled almonds
  • 1 tomato
  • 25 g fresh cheese (lactose-free in case of intolerance)
  • 1 lemon
  • Fresh coriander leaves
  • Extra virgin olive oil
  • 1. Boil the quinoa in abundant water with salt for approximately twenty minutes. Drain and cool.
  • 2. Chop the mushrooms and sauté in a pan with a few drops of olive oil. Cool down.
  • 3. Cut the tomato and the fresh cheese into small cubes.
  • 4. Mix the quinoa with the tomato and the mush-rooms. Dress with a vinaigrette made by mixing together olive oil, lemon juice, chopped almonds and chopped coriander.
  • 5. Stuff the chicory leaves with the mixture and serve with cheese cubes on top.