Chilled quinoa bowl with yogurt, nectarine and basil

Ingredients

For 1 serving

• Quinoa40 g
• Nonfat Greek yogurt120 g
• Nectarine1
• Basil2 g
• Honey1 teaspoon
• Pistachios8 g

Contains: lactose, nuts,

In season: June – September

Method

1. Bring a small pan of water to the boil; meanwhile rinse the quinoa in a sieve under running water to remove its bitter coating.
2. Add the quinoa to the boiling water and cook over medium heat for 15 minutes, until the grains are tender and show their little white tail.
3. Drain it, rinse under cold water and spread it on a plate so it cools in a few minutes.
4. Meanwhile wash the nectarine, remove the stone and cut it into thin wedges; roughly chop the pistachios.
5. Build the bowl with the cold quinoa, Greek yogurt and nectarine, finish with torn basil leaves and the pistachios and add a drizzle of honey.