25 g fresh cheese (lactose-free in case of intolerance)
1 lemon
Fresh coriander leaves
Extra virgin olive oil
Method
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.