Exotic quinoa fruit salad

(For 5 portions)

• 60g (120g when cooked) dry red quinoa
• 1,5 punnet Atsina Cress
• 140g diced pineapple
• 60g seedless red grapes
• 60g seedless white grapes
• 70g (or 2 small fruits) fresh Clementine wedges
• 60g fresh blueberries
• 20g liquid honey

• Cook the red quinoa in boiling water for 5 to 6 minutes, drain and refresh under cold running water. Leave aside in a sieve.
• In a large mixing bowl, mix together all the fruits, honey, quinoa and 1 punnet of Atsina Cress. 
• Serve with a few leaves of Atsina Cress on top, which is left from the unused half punnet.

Recipe: Franck Pontais