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Three-color salad with quinoa, feta cheese and our Biodynamic Picual EVOO



Boil quinoa in water for ten minutes, then strain and set aside to cool.

Finely chop all the vegetables and mix with cooled quinoa. Add Castillo de Canena Biodynamic Picual extra virgin olive oil, salt and a dash of vinegar.

For the mayonnaise, add soy sauce and mix together until you get a homogeneus mixture.

Place the vegetable together with the feta cheese and mayonaisse in a plate. Serve.

Click here for more recipes made with Sumaq Superfoods!

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