Dalila Roglieri

Quinoa with green beans and basil sauce

DaRò wellnesscuisine - Recipe by Dealma Franceschetti - DaRò Ambassador in Macrobiotic Cuisine



Green beans

Spring onion


Extra virgin olive oil


Fresh basil

Soy yogurt


Whole sea salt

Opinion of the chef

This basil sauce is very light because it does not include cheese and thanks to the presence of yogurt it is possible to add very little oil.

To obtain a good cooking of quinoa I recommend cooking it by absorption (like all other whole grains or whole seeds).

In this way it will be well grainy and precious nutrients will not be lost because it will not be necessary to drain the water. To cook quinoa for absorption, it is necessary to measure the water: twice the volume.

This dish can also be served fresh.