Ingredienti
Per 2 persone
200 g di quinoa rossa (quantità adatta come piatto unico; in caso di primo piatto bastano 60-80 g di quinoa a testa)
200 g di pomodorini di Pachino
1/4 di cipollotto, preferibilmente rosso di Tropea (facoltativo)
sale fino marino
olio extravergine di oliva
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