Cucumber - nectarine salad with quinoa

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

Method

1.  Mix the boiled quinoa with pesto until it  has coated quinoa evenly. 

2.  Use a vegetable peeler to slice the cucumber legnthwise into long, thin slices (ribbons). 

3. Mix ricotta cheese with the lemon zest.

4. Assemble the quinoa on the bottom of the serving plate, top with cucumber ribbons, peach slices, ricotta. 

5. Drizzle over some olive oil, add some freshly grinded pepper and salt. Decorate with basil leaves. 

Time: 15 - 20 min

Servings: 2 - 3