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125 g quinoa 125 g cherry tomatoes 1 pinch of sugar Oregano 1 avocado 125 g chicken breast 40 g Speck Alto Adige PGI Salt Pepper Extra virgin olive oil
250 g quinoa 250 g cherry tomatoes 1 pinch of sugar Oregano 2 avocados 250 g chicken breast 80 g Speck Alto Adige PGI Salt Pepper Extra virgin olive oil
500 g quinoa 500 g cherry tomatoes 1 pinch of sugar Oregano 4 avocados 500 g chicken breast 160 g Speck Alto Adige PGI Salt Pepper Extra virgin olive oil
Preparation
Cut the tomatoes in half and place them on a baking tray, cut side up. Sprinkle with a pinch of sugar, salt and oregano and drizzle with a little oil. Roast in a fan oven for 40 minutes at 200°C.
In the meantime, cook the quinoa according to the instructions on the packet. Grill the slices of chicken breast and cut them into strips. Cut the Speck Alto Adige PGI into matchsticks. Cut the avocados in half, remove the stones, peel them and cut them into thin slices.
Season the quinoa with salt, pepper and extra virgin olive oil and divide it between four bowls. Finish each bowl with the roasted cherry tomatoes, Speck Alto Adige PGI matchsticks, chicken slices and avocado.
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