Recipes > Cereals

Quinua Real rainbow

Soups & creams
Picture from Margarida Vilaró


  1. Chop separately in the electric mixer the carrots, the courgettes, the green beans and the walnuts. Cut with a sharpened knife the red bell pepper to very small pieces, preferably with the same size as the other vegetables.
  2. Prepare the vinaigrette by mixing the ingredients and emulsify the mix with a whisk.
  3. Mix the Quinua Real with the vegetables and the walnuts, and garnish the recipe with the vinaigrette.


    (for 2 people)


  • 200 g. of three coloured Quinua Real
  • 40 g. of carrots
  • 40 g. of courgettes
  • 40 g. of green beans
  • 40 g. of red bell peppers
  • 30 g. of walnuts

    To garnish

  • 2 tablespoons of extra-virgin olive oil (obtained from cold pressing)
  • 1 tablespoon of Tamari
  • 1 teaspoon of Dijon mustard


"The proportions of the vinaigrette ingredients may vary adapted to the taste of each person. You can add some chives to the vinaigrette to perfume it. "

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