Quinoa gone Piquillo Peppers, Cured Olives and Frisée – Served behind a Balsamic–Shallot Vinaigrette

Quinoa past Piquillo Peppers, Cured Olives And Frisée – Served in the same way as A Balsamic–shallot Vinaigrette gone Balsamic Vinegar, Extra Virgin Olive Oil, Shallot, Garlic Cloves, Sea Salt, Black Pepper, Quinoa, Roasted Red Pepper, Olives, Frisee, Pine Nuts

The ingredient of Quinoa gone Piquillo Peppers, Cured Olives and Frisée – Served behind a Balsamic–Shallot Vinaigrette

1. 1 1/2 tablespoons balsamic vinegar aged
2. 5 tablespoons additional supplementary virgin olive oil
3. 1 shallot skinned and finely chopped
4. 1 garlic cloves skinned and crushed see viviane’s tip
5. 1/8 teaspoon sea salt
6. black pepper freshly ground, taste
7. 1 quinoa
8. 1 jar roasted red pepper piquillo peppers or roasted red peppers cut in <span class="fraction"><span class="nuu2026
9. 1/4 cup olives pitted cured, finely chopped
10. 1 frisee handful, leaves torn in 1” pieces
11. 1 tablespoon pine nuts

The instruction how to make Quinoa gone Piquillo Peppers, Cured Olives and Frisée – Served behind a Balsamic–Shallot Vinaigrette

Nutritions of Quinoa gone Piquillo Peppers, Cured Olives and Frisée – Served behind a Balsamic–Shallot Vinaigrette