3/4 cup quinoa
1 roma tomatoes
1/3 cup ricotta cheese
1 pomegranate, seeded
a handful of almonds, crushed
0 belgian endives leaves
3 tablespoons extra virgin olive oil
1/2 teaspoon tumeric
0 salt & pepperShop this recipe
1. Wash the quinoa.
2. In a medium pot, bring water to boil, add the quinoa, lower the heat to medium and cook for about 15 minutes. Drain and set aside to cool. Don't mix it with the veg while it's still hot.
3. Cut the cucumber, tomato, pepper and onion into very small pieces.
4. Prepare the dressing; mix the olive oil, lemon juice, tumeric powder, salt and pepper to taste. Crumble the ricotta cheese.
5. Mix all the ingredients together and stir well to combine. Fill up the endives!