Ingredients:

• 100 g. Of prawns
• 80 g. Of quinoa
• 80 g. Paria cheese
• 80 g. White potato
• 50 g. Of green beans
• 50 g. Chopped corn
• 30 g. of tomato
• 30 g. White onion
• 20 g. Of black olives

Preparation:

Wash the quinoa well and soak for 60 minutes. Cook in boiling salted water until al dente (approx. 10 min) should not burst. Cool. Peel and clean the prawns.

Sancocharlos for 4 minutes and cool and cold water. Cook the potato and cut in Macedonian (1 cm dice). Cook the beans and corn and cool quickly.Cut the tomato, the paria cheese and the white onion in Macedonian and the olives in quarters. Prepare the vinaigrette in a bowl by placing the red vinegar with the lemon and salt and emulsify adding the oil in string.