Quinoa Salad with Borlotti Beans, Olives and Mint Leaves

Method

Follow the package instructions to cook the quinoa and let cool off. Mix quinoa, olives, beans, cucumbers, tomatoes and chili flakes in a big bowl together. Sprinkle vinegar and olive oil over the salad and add salt and pepper to taste.

Ingredients

for 2 servings

• 100 g Rapunzel quinoa white
• 170 g Rapunzel olives Kalamata violet, without stones
• 400 g Rapunzel borlotti beans in a can, strained
• 130 g (about 10) cocktail tomatoes, cut into quarters
• 1/2 cucumber, sliced and chopped into small pieces
• 4 tbs Rapunzel white wine vinegar
• 6 tbs Rapunzel olive oil MANIRA, extra virgin
• 1 tbs fresh chili, chopped,
  or dried chili flakes
• fresh ground pepper and Rapunzel Atlantic sea salt to taste