Quinoa, Ricotta, Spinach and Red Onion Salad

Quinoa, Ricotta, Spinach and Red Onion Salad

  • Preparation 25 min
  • Cooking 15 min
  • Makes 4 to 6 servings
  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free
See

Categories

Ingredients

Preparation

Note from Ricardo

You can replace pressed ricotta with fresh ricotta quenelles. Pressed ricotta can be found in cheese shops or Italian grocery stores.

Grating fresh tomato is a fast way to recover the juice and flesh. Cut a tomato in half horizontally then grate the flesh side down to the skin. This technique also applies to cucumber, which we grated for this salad. Once your quick coulis is done, simply add to the vinaigrette. This gives it taste and keeps it moist, but also reduces the amount of oil used.

Personal Note