250 ml quinoa
2 heads broccoli cut in small bunches
60 ml minced green onions
250 ml cherry tomatoes cut in halves
60 ml semi-dried tomatoes Emperatriz
125 ml O&O cheese stuffed olives
A dozen of fresh basil leaves chopped in pieces
125 ml O&O 8 - Hojiblanca extra virgin olive oil
60 ml O&O B white balsamic vinegar
O&O Fleur de sel
Fresh black pepper
Cook the quinoa according to instructions on packaging.
Bleach the broccoli for 2 minutes in boiling water and drain.
In a large bowl mix all the ingredients.
Salt and pepper to taste.