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Preparation Time:
20 min
Difficulty:
Easy
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Ingredients
FOR 2 PEOPLE:
1 jar of D'Amico Tricolor Quinoa -
170 g potatoes -
wine vinegar -
3 sprigs of parsley -
extra virgin olive oil to taste -
salt and pepper to taste -
50 g D'Amico Sundried Tomato Sauce
FOR THE ZUCCHINI SOUP:
2 zucchini -
½ shallot -
40 g potatoes -
extra virgin olive oil to taste -
fresh mint -
salt and pepper to taste
Instructions
FOR THE ZUCCHINI SOUP:
Wash and trim the zucchini. Cut the zucchini into small cubes. Wash and peel the potatoes and cut them into cubes.
Chop the shallot and gently brown it in a pan with a drizzle of extra virgin olive oil. Add the zucchini and potatoes. Add a little water and cook over moderate heat until the vegetables are well cooked. Add the mint leaves and blend well until creamy.
FOR THE SALAD:
Wash the potatoes and cut them into cubes. Cook the potatoes for a few minutes in boiling salted water, drain and leave to cool.
Chop the parsley and season the potatoes with extra virgin olive oil, peppercorns, a dash of vinegar, and chopped parsley. Mix everything well. Drain the tricolor quinoa well and add it to the potatoes.
Place the slightly warm zucchini soup on a plate, add the quinoa and potatoes to the center of the plate. Complete the salad by adding a few dollops of sundried tomato sauce.
