Ingredients:

• 2 glasses of quinoa
• 2 glasses of water
• 2 glasses of lemon juice
• 4 tomatoes
• 1 yellow bell pepper
• A few sprigs of chives
• 1 small bunch of parsley
• 1 small bunch of mint
• 4 tablespoons of olive oil
• Salt and pepper

Preparation :

• Mix the lemon juice with the water and bring to the boil.
• Add the quinoa and let it boil until the all water has been absorbed (about 15 min).
• Peel, seed, and dice the tomatoes.
• Dice the bell pepper.
• Finely chop the chives, parsley, and mint.
• Mix the vegetables, herbs, and boiled cold quinoa with the olive oil in a salad bowl. Season with salt and pepper. Let it cool down before serving.

Enjoy your meal!

Ingredients:

• 100 g corn starch
• 50 g rice flour
• 150 g cooked and peeled shrimp
• 1 teaspoon of grated ginger
• 3 eggs
• 8 cl olive oil
• 12 cl coconut milk
• 150 g grated mozzarella
• 1 sachet of gluten-free yeast
• Salt and pepper

Preparation :

1. Preheat the oven to 180°C.
2. Mix the eggs, the coconut milk and the oil in a bowl.
3. Add the corn starch, rice flour, yeast, ginger and the mozzarella. Mix the lot together.
4. Add the shrimp to the preparation and then season with salt and pepper.
5. Pour the dough into a non-stick cake mould.
6. Put in the oven for 45 min.

Enjoy !

Ingredients:

• 1 short pastry, preferably without gluten
• 4 tomatoes
• Herbs de Provence
• Dijon mustard
• Olive oil

Preparation :

1. Thinly spread the dough, put it in a pie pan, prick with a fork and pre-bake for 5-10 minutes at 210 °C.
2. Meanwhile, wash and cut the tomatoes into thin slices.
3. Remove the pre-baked pastry from the oven.
4. Spread Dijon mustard on the pastry, until the pastry is no longer visible.
5. Arrange the tomato slices and make several layers.
6. Sprinkle with herbs de Provence and drizzle with olive oil.
7. Bake the pie for 20 minutes at 210 °C. Then cover the pie with foil and bake it for another 15 minutes. Remove the foil and bake for an additional 5 minutes with open oven door.

Enjoy your meal!