Incan Princess Salad

Beet, Quinoa and Burrata Salad


  • Quinoa
  • Ricotta
  • Beets
  • Honey
  • Burrata
  • Heirloom tomatoes


  • For the beet sauce: cook the beets and then mash them creating a purée. Add ricotta and honey to taste.
  • In another bowl, mix 6 tbs of boiled quinoa and 2 tbs of crispy quinoa with salt, pepper and the beet sauce.
  • Serve spoons of the quinoa mix in a plate, put burrata on the side and decorate with heirloom tomatoes.
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