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Ingredients
Method
- 300g cooked quinoa
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 30g rocket leaves
- 150g quality mozzarella, torn
- 2 sliced peaches
- 20g chopped pecans
- Whisk together the olive oil and balsamic vinegar with a pinch of salt and pepper. Divide the quinoa between two plates.
- Top the grains with rocket, mozzarella and peach slices, then scatter with pecans and spoon over the dressing. Serve immediately.
15 mins
2 serving
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