Light mozzarella and cherry tomato skewers with pesto quinoa

Ingredients

For 1 serving

• Light mozzarella100 g
• Cherry tomatoes150 g
• Quinoa50 g
• Basil pesto10 g
• Basil4 g
• Saltto taste

Contains: lactose, nuts,

In season: June – September

Method

1. Bring a small pan of water to the boil. Meanwhile rinse the quinoa well in a fine sieve under running water to remove the bitter saponin.
2. Salt the water and cook the quinoa over medium heat for 15 minutes, until the grains are translucent and show their white tail; drain well.
3. Dress it while still warm with the pesto, stirring so it is evenly coated.
4. Meanwhile cut the light mozzarella into cubes and blot with kitchen paper; wash the cherry tomatoes and basil leaves. Thread the mozzarella, tomatoes and basil alternately onto skewers and salt lightly.
5. Spoon the quinoa onto the plate and lay the skewers on top.