Ingredients (serves 6 people)

  • 1 tomato
  • 1 spoonful of chopped parsley
  • 1 large cup of quinoa
  • 1 large onion
  • 1/2 cup of black olives
  • Salt, pepper, and oregano
  • Olive oil and vinegar



Boil water in a pan, add the quinoa and cook until the seeds are opened.


Finely chop the onion and cut the tomato into small cubes. Fry gently the onion in a pan with some oil. Add the tomato and let it cook for a few minutes while seasoning with salt, pepper and oregano.


Cut the olives (without core) in two pieces.

Mix the quinoa and tomato sauce in a salad bowl, add the olives and chopped parsley.

Prepare a vinaigrette (with olive oil and vinegar) and mix well with the salad. Serve cold.