Linda Valkovska
Dietitian
EN
LV
Recipe
Cucumber - nectarine salad with quinoa
- Time: 15 - 20 min
- Servings: 2 - 3
- Servings: 2 - 3
Ingredients
- 70 g quinoa (dry weight), boiled and drained
- 100 g pesto
- 1 large long cucumber
- 1 - 2 nectarines, sliced
- 150 g ricotta (optional)
- 1/2 lemon, zested
- Extra virgin olive oil for drizzling
- Salt, pepper
- Basil leaves for decoration
- 100 g pesto
- 1 large long cucumber
- 1 - 2 nectarines, sliced
- 150 g ricotta (optional)
- 1/2 lemon, zested
- Extra virgin olive oil for drizzling
- Salt, pepper
- Basil leaves for decoration
Instructions
Mix the boiled quinoa with pesto until it has coated quinoa evenly.
Use a vegetable peeler to slice the cucumber legnthwise into long, thin slices (ribbons).
Mix ricotta cheese with the lemon zest.
Assemble the quinoa on the bottom of the serving plate, top with cucumber ribbons, peach slices, ricotta.
Drizzle over some olive oil, add some freshly grinded pepper and salt. Decorate with basil leaves.
Use a vegetable peeler to slice the cucumber legnthwise into long, thin slices (ribbons).
Mix ricotta cheese with the lemon zest.
Assemble the quinoa on the bottom of the serving plate, top with cucumber ribbons, peach slices, ricotta.
Drizzle over some olive oil, add some freshly grinded pepper and salt. Decorate with basil leaves.
Linda Valkovska
Dietitian
EN
LV