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RECIPES
| Calories | 80,4 Kcal |
| Fat | 3,5 g |
| of which saturated fat | 0,5 g |
| Carbohydrates | 10,9 g |
| of which sugar | 2,5 g |
| Proteins | 2,7 g |
| Salt | 0,0 g |
| Calories | 80,4 Kcal |
| Fat | 3,5 g |
| of which saturated fat | 0,5 g |
| Carbohydrates | 10,9 g |
| of which sugar | 2,5 g |
| Proteins | 2,7 g |
| Salt | 0,0 g |
Put quinoa and water in a pan; 2 cups of water for each cup of quinoa. Squeeze lime and chop basil leaves. Cut off the tips of the beans. Sauté beans 3-4 min with a drizzle of olive oil. Grill peaches about 1 min/side. On a bed of quinoa add mixed greens, onion, beans and griddled peaches. Top with avocado, mint leaves and the basil dressing. Put quinoa and water in a pan; 2 cups of water for each cup of quinoa. Squeeze lime and chop basil leaves. Cut off the tips of the beans. Sauté beans 3-4 min with a drizzle of olive oil. Grill peaches about 1 min/side. On a bed of quinoa add mixed greens, onion, beans and griddled peaches. Top with avocado, mint leaves and the basil dressing.Cooking step by step
The quinoa:
Add a pinch of salt and boil with lid for 15 min or until the water is absorbed.
Set asid. 
The dressing:
Mix with a drizzle of olive oil. 
Mise en place:
Cut onion in julienne.
Cut peach in wedges.
Separate mint leaves from their stems.
Slice avocado. 
Beans in the frying pan:
Set aside. 
Peach in the frying pan:
Set aside. 
Your salad:
Season with salt and pepper. Cooking
step by stepThe quinoa:
Add a pinch of salt and boil with lid for 15 min or until the water is absorbed.
Set asid. 
The dressing:
Mix with a drizzle of olive oil. Mise en place:
Cut onion in julienne.
Cut peach in wedges.
Separate mint leaves from their stems.
Slice avocado. Beans in the frying pan:
Set aside. Peach in the frying pan:
Set aside. Your salad:
Season with salt and pepper.
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