You can eat gluten-free Quinoa the same way you eat rice. A fresh quinoa salad is made with seasonal fresh vegetables and flavoured with a zesty lime dressing.

Ingredients for four

200g quinoa a bunch of asparagus or similar celery 2 handfuls of arugula

Sauce

2 grated lime peel and juice (put in organic) 1 dl olive oil 1 tbsp honey salt and pepper

Cook quinoa in a couple of tablespoons of water until cooked. Stir in a splash of olive oil to keep the quinoa loose.

Stir in the sauce ingredients to make the sauce. Quickly peel and boil the asparagus. If you are making celeriac, rinse and put on hold.

Rinse my arugula.

Mix the quinoa salad in a large bowl until loose. Garnish and finally pour the dressing as evenly as possible over the quinoa salad.

gluten-free World Salad