Quinoa salad with spring vegetables and Fleur des Sources

Quinoa salad with spring vegetables and Fleur des Sources

20 min
20 min
4 people

Ermitage cheese used : Fleur des Sources

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  • Ermitage Fleur des Sources 100g of Fleur des sources
  • quinoa 350g of quinoa
  • grapefruit 1 grapefruit
  • peas 200g of peas
  • radish 100g of radish
  • olive oil 4 tablespoons of olive oil
  • ciboulette A few pieces of chive
  • salt Salt
  • pepper Pepper


  1. Cook the quinoa in a pan of boiling salted water according to packet instructions. Drain and leave to cool.
  2. In another pan, bring salted water to the boil and cook the peas for 5 minutes.
  3. Drain and leave to cool.
  4. Peel the grapefruit and remove the segments by passing the blade of a knife between the white membranes.
  5. Squeeze 3 tablespoons of grapefruit juice out of the membranes.
  6. Cut the radishes into slices and the cheese into cubes.
  7. Combine the ingredients in a bowl. Season with oil and grapefruit juice.
  8. Season with salt and pepper and finish with the chopped chives.