Ingredients

• 1 cup cooked quinoa, any color
• 1/3 cup almond slices toasted in a pan
• handful of spinach salad
• 1/2 bunch radishes
• 200 g cheese for frying (e.g. halloumi or oscypka or palhais)

Vinaigrette:

• extra virgin oil, lemon juice, maple syrup or honey, salt and pepper

Preparation

1. Mix the cooked quinoa with toasted almond slices and rinsed and dried spinach. Plate it and add the sliced radishes.
2. Heat a non-stick pan, place thicker cheese slices and fry over medium-high heat for about 1-2 minutes or until the cheese browns, then flip with a spatula to the other side and fry for another 1-2 minutes. Remove from the pan and place on the salad.
3. In a bowl, mix 4 tablespoons extra virgin oil, 3 tablespoons lemon juice, 3 tablespoons maple syrup or 2 tablespoons honey, season with salt and pepper, drizzle over the salad.