Quinoa poke


(for 4 people)
250 g tricolor quinoa
500 g Bio Quinoa Drink
500 ml water
nectarines (not too ripe)
red onion (preferably Tropea variety)
mint leaves, to taste
black pepper grains, to taste
1 lime
nutmeg, to taste
2 cardamom pods
1 piece of star anise
1 cinnamon stick
apple cider vinegar, to taste

Made with


Combine the quinoa drink, the water, a few mint leaves, one pepper grain and some lime zest. Add salt to taste and boil for a few minutes. Pour in the quinoa and let it cook. Strain and dress with a bit of olive oil.
In a pan, simmer the onions, thinly sliced, together with the cinnamon, star anise and cardamom. Add a table spoon of apple cider vinegar and continue simmering until the onions are very soft and sweet, then set them aside to cool.
Reheat the pan with a drop of olive oil then toss in the nectarines, cut into small cubes. Sauté for a few minutes on a high flame, with a bit of salt. Place the peaches in a bowl and dress them with nutmeg, black pepper, mint, grated lime zest and the lime’s juice.
Once everything has cooled, mix the quinoa with the onions and peaches, setting some aside for plate decoration.