Quinoa and mozarrella salad

ingredients

120 g quinoa
2 ripe peaches
80 g of mozzarella cubes
1 handful of rucula
2 fresh mint leaves
2 C. Olive oil tablespoons
1 C. Tablespoons white wine vinegar
salt and pepper

STAGE 1

Rinse the quinoa and place in a saucepan. Add two times your water volume and then place the pot over medium heat. Bring to a boil then reduce the heat to simmer and cook for 10 to 15 min. Turn off the heat, cover the quinoa and let go for 10 minutes.

STEP 2

Meanwhile, wash and peach and. Cut it in half and remove the seeds. C cut it into thin strips. Drain the mozzarella cubes. Wash and drain the rucula. Clean and dry the mint leaves. Mix the olive oil and white wine vinegar in a bowl. Salt and pepper to taste.

STEP 3
Divide cooked quinoa into bowls. Place very well on the slices of peach, arugula, mozzarella balls and mint leaves. Sprinkle the vinaigrette with olive oil. Serve immediately.