Navy Blue Restaurant'S Kinoa Salad

Navy Blue Restaurant'S Kinoa Salad




20 min


20 min


1 person


20 minutes


20 minutes


  • 30 gram white kinoa
  • 30 gram black kinoa
  • 60 grams goat cheese
  • 3 grams of reyhan
  • 120 grams cocktail tomatoes
  • 1 walnut dessert
  • 15 gram black grapes
  • 13 grams of strawberry
  • 15 grams fig
  • 1/4 medium grapefruit
  • 60 grams of maskolin

Key point

All the fruits and greens you use in salatada, after being washed in abundant water, dry out and use in making salads.

How is it prepared?

  1. Boil the black and white quinoa (1 to 1.5 parts water) in boiling water.

  2. Cut the goat cheese in triangle, cut the cocktail tomatoes in half. Divide your walnut dessert into two equal pieces.

  3. Wash black grapes in plenty of water. Cut the leaves of the washed and dried strawberries and slice them according to your wishes.

  4. Depending on the season, cut into fresh or dried figs in half. Peel the crust and remove the white parts of grapefruit, long thin slices without separating the membranes.

  5. Place the washed and dried maskolines in the salad bowl. Add walnut sweet, black grapes, strawberries, figs and grapefruit pieces taken from the potatoes and add boiled quinoa.

  6. After adding the triangular cut goat cheese, place cocktail tomatoes around the salad and share with your loved ones.

Service Offer

Serve the salad with freshly squeezed lemon juice and olive oil. Add fresh squeezed orange juice or pomegranate juice according to your wishes.


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