Four layers make the heartiest salad you’ve ever had!
Start by cooking & cooling your quinoa grains, mine is a mixture of red and white quinoa. Then prepare a generous pile of young roquette salad – these aromatic leaves look like baby dandelion leaves, but they taste nutty and are often called arugula in the Americas. Layer equal quantities of roquette, quinoa and fresh parsley, topped with cherry tomatoes cut in half. Drizzle with balsamic vinegar, et bon appetite!