Quinoa salad with mozzarella nodini

INGREDIENTS:

  • 250 g quinoa
  • 2 blood oranges
  • 4 mozzarella PDO nodini
  • 1 small head of lettuce
  • 100 g mixed salad leaves
  • 2 courgettes
  • 1 fennel bulb
  • Extra virgin olive oil
  • Black pepper
  • Salt
  • Juice of half a blood orange

Recipe with
NODINO MOZZARELLA DI GIOIA DEL COLLE PDO

DIFFICULTY: Easy
PREP TIME: 25 min
COOKING TIME: 5 min
SERVES: 4 people

METHOD

  • 1. Cook the quinoa
    Rinse the quinoa thoroughly under running water. Cook it in lightly salted water following the instructions on the packet. Drain and leave to cool completely.
  • 2. Prepare the courgettes
    Cut the courgettes into rounds or cubes. Sauté them in a pan with a drizzle of extra virgin olive oil until golden and tender. Season with salt and leave to cool.
  • 3. Prepare the vegetables
    Wash and dry the lettuce and mixed leaves. Finely slice the fennel. Peel the blood oranges, removing all the pith, and divide them into segments or small pieces.
  • 4. Assemble the salad
    In a large bowl combine the quinoa, lettuce, mixed leaves, fennel and courgettes. Add the blood orange segments and mix gently.
  • 5. Dress
    Whisk 4 tablespoons of extra virgin olive oil with the juice of half an orange, salt and pepper. Dress the salad with the resulting vinaigrette.
  • 6. Finish the dish
    Cut the Gioiella nodini to finish the dish.

Tip
For an even more refined touch, finish the dish with a handful of toasted almonds or pumpkin seeds: their crunch pairs perfectly with the freshness of the blood orange and the softness of Gioiella Nodini.

Recipe by Filippo Barracano

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