200 g mixed quinoa

150 g melon pulp

80 g cucumbers

3-4 radishes

1 small bunch of wild arugula or portulaca

150 g milk flakes

aromatic herbs (basil, thyme, parsley…)

extra virgin olive oil

salt and pepper

Balsamic Vinegar of Modena PGI

Thoroughly rinse the quinoa using a fine strainer.

Put it in a casserole with double the amount of lightly salted water. Cook for 10 minutes from boiling, turn off the fire and leave to rest covered for 5’. Allow it to cool down in a large bowl.

Dice the melon, peel the cucumber and dice it finely.

Slice the radishes and break the arugula. Dress the vegetables and melon with salt, pepper, Balsamic Vinegar of Modena PGI and olive oil.

Add the quinoa and aromatic herbs in pieces.

Complete with the milk flakes, after draining them for 5 minutes in a strainer, and two spoonfuls of Balsamic Vinegar of Modena PGI.