Salad of baby spinach, quinoa, clementines, blue cheese and almonds

Ingredients

• 240g quinoa
• 40 g sunflower seeds
• 60 g of blanched almonds
• 5 clementines
• 150 g of Bresse blue
• 80 g of baby spinach

• butter

• 3 tablespoon(s) of olive oil

Preparation

1. Preheat the oven to 150°C (th. 5).

2. Place the sunflower seeds and almonds on a baking tray lined with parchment paper and bake for 10 minutes.

3. Rinse the quinoa and cook it for 12 minutes in 2.5 times its volume of water brought to the boil. Drain it if any water remains. Add 1 knob of butter and cover for 5 minutes.

4. Squeeze the juice from 3 clementines, peel the other 2 and cut them into small pieces. Cut the Bresse blue cheese into small cubes. Wash the spinach leaves.

5. Mix the clementine juice with the olive oil, salt and pepper.

6. Mix all the ingredients and drizzle with the vinaigrette.

7. Serve quickly.