- 300gr Red quinoa
- 6 stalks celery
- 2 organic oranges
- Extra-virgin olive oil
- Small arugula leafs
- Basil olive oil
Boil quinoa in plenty of salted water, then rinse it, toss it with olive oil and set aside.
Wash and slice the celery and put in the juicer. Pour the juice in a bowl and let it cool in the fridge.
With a knife peel the oranges to get only the pulp. Plate with celery juice at the bottom, oranges and then quinoa. Decorate your plate with basil olive oil and arugula leafs.