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Boil the quinoa according to the instructions on the package.
Cut the green part of the onion into slices and add together with Tabasco, peppers, bread, 1 tablespoon of oil and orange juice in a blender jar. It turns into sauce. Add salt and pepper to taste, then pour over the drained quinoa.
Bake the hazelnuts in an oil-free pan, over medium heat for a few minutes until golden, then lightly crush with a mortar. Add over quinoa.
Cut the red onion and julienne chill and mix with the peel and lime juice and the mint leaves. Stir gently.
Cut the melon into cubes and the rest of the green onion cut into slices. Add over quinoa, mix well with red onions and chilli and serve with Feta cheese sprinkled on top.