Cook the quinoa according to the instructions, and then drain.
Finely chop the mint.
Squeeze the lemon (or lime),
mix with the salt, pepper, white vinegar, Sublim’ “L’Exotique” organic virgin coconut oil and olive oil.
Check the seasoning.
Dice the cucumber and avocado, segment the lemons (or limes), and cut the cherry tomatoes in half.
In a large bowl, mix the well-emulsified vinaigrette into the quinoa and then through the remaining ingredients.
Place in the refrigerator.
Great for back-to-school sandwiches <3
Cru-nch-yyyyy!!! Above all else.
Whether for a picnic or a barbecue, this is the season to grill!
Enjoy hot or cold for an incomparable melt-in-the-mouth feel
A tea-time favourite
A risotto made with a black rice that has a delicate sandalwood/hot bread flavour.
Let’s start our recipe tour of the world Latino-style!
Adapt this recipe any way you like
A stylish and sophisticated “signature” mayonnaise
A delicious tart featuring a fine seasonal vegetable: endive, or endive.