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Melon and Quinoa Bowl with Bayonne Ham

Bowl de melon et quinoa au jambon de Bayonne

SEASON FOR THE RECIPE:

Summer
Easy

30 MIN

2 SERVINGS

Ingredients

  • 4.2 oz (120 g) quinoa
  • 1/2 melon
  • 5 slices of Bayonne ham
  • About 10 mozzarella balls
  • 2 handfuls of spinach leaves
  • 3 tablespoons of olive oil
  • 1.5 tablespoons of white balsamic vinegar
  • Salt
  • Pepper

Recipe

01 – 

Cook the quinoa according to the instructions on the package. Let it cool to room temperature.

02 – 

Use a melon baller to scoop out melon balls or cut the melon flesh into cubes with a knife.

03 – 

Prepare a vinaigrette with the balsamic vinegar and olive oil. Season with salt and pepper.

04 – 

Mix the quinoa, mozzarella balls, spinach leaves, and vinaigrette together.

05 – 

Divide the mixture into two bowls. Add the melon balls and the Bayonne ham slices cut in half.

06 – 

Serve immediately.