This salad is based on white quinoa with chickpeas and tuna and we have added broccoli, black olives and cherry tomatoes to make it a complete salad. We will accompany it with a reduced balsamic vinaigrette.
Ingredients: white quinoa, chickpeas, cherry tomato, tuna, broccoli, black olive, reduced balsamic vinaigrette, mild olive oil and salt.
This salad is based on black quinoa with cherries, feta cheese and black olives. For greens we have added lamb's lettuce and mint.
Ingredients: black quinoa, cherry tomatoes, feta cheese, lamb's lettuce, black olives, mint, oil, salt and pepper.
We love pistachio pesto. It is a very basic recipe, normally pine nuts are used in pesto but today we are going to replace them with another nut: pistachio.
At home we love them and there is always a bag to snack on. The sauce is very good and you will enjoy it as much as the most traditional "pesto".
A creamy and flavorful bite: roasted red pepper perfectly cooked, filled with a smooth and delicious cod brandade. The contrast between the sweetness of the pepper and the salty touch of the cod is brutal. If you are a fan of comforting dishes, you will love this one. Straight to the top of your favorites!
A vegan, smooth, and refreshing proposal that combines the natural sweetness of corn with citrus notes of lemon and the vibrant touch of yellow chili. A light, creamy, and slightly acidic cream, inspired by the flavors of Peruvian ceviche, ideal to enjoy well chilled.