Method

Fill a pot with 2 parts water to 1 part quinoa and bring to the boil. Place the lid on the pan and boil for 10 minutes.

Stir in 2 spoons of olive oil and allow to cool.

Once cool, place the quinoa in a bowl along with the washed Italian chicory leaves, walnuts and apple slices.

Dress with a vinaigrette made by mixing extra virgin olive oil, salt, pepper, a teaspoon of lemon juice and a teaspoon of balsamic vinegar.