Ingredients

• 10 tablespoons colorful quinoa
• Salt
• 2 bunches of arugula
• 2 tbsp hazelnuts
• 2 pears
• 5 tbsp olive oil
• colorful pepper
• 3 tbsp lime juice
• 80 g mold cheese, e.g. B. Stilton

Preparation

Wash quinoa and cook in salted water according to package directions for about 20 minutes.

Drain quinoa in a colander and let cool for 20 minutes.

In the meantime, wash the arugula and shake dry. Remove the rough stalks.

Roughly chop the hazelnuts and roast in a pan without fat until golden.

Wash, dry, core and thinly slice the pears.

Whisk together olive oil, salt, pepper, and lime juice to form a dressing.

Mix the quinoa, pear wedges and rocket with the dressing and arrange on two plates.

Crumble blue cheese over the salad, garnish with hazelnuts and serve.