Quinoa and Italian red chicory salad

Words and Photography by Sara CastiglioniFood Styling and Recipes by Barbara Coello



200g Quinoa
150g Italian red chicory
extra virgin olive oil
lemon juice
balsamic vinegar
8 walnuts
1 green apple


Fill a pot with 2 parts water to 1 part quinoa and bring to the boil. Place the lid on the pan and boil for 10 minutes.

Stir in 2 spoons of olive oil and allow to cool.

Once cool, place the quinoa in a bowl along with the washed Italian chicory leaves, walnuts and apple slices.

Dress with a vinaigrette made by mixing extra virgin olive oil, salt, pepper, a teaspoon of lemon juice and a teaspoon of balsamic vinegar.

This recipe originally appeared in the article:

Four Ways with Quinoa


Quinoa and Italian red chicory salad was created by Food&_ community members:

Sara Castiglioni

Sara Castiglioni

Writer & Photographer

Barbara Coello

Barbara Coello

Graphic Designer & Food Stylist