• Mixed seafood for starters and first courses
  • Summer Recipes
  • Main courses


25 minutes
  • Mixed seafood for starters and first courses
  • Summer Recipes
  • Main courses

Summer salad with quinoa and seafood

  • serves 4



  • 25 minutes



  • Arbi Seafood Salad
  • 320g quinoa
  • 50g green olives, pitted
  • 2 oranges
  • 1 fennel
  • 2 Tropea onions
  • salt and pepper to taste
  • extra virgin olive oil
  • 1 bunch mint
  • instead of the orange you can also use melon or kiwi (optional)


In a saucepan just cover the quinoa with water and cook over high heat for 3 minutes with the lid on. Lower the heat to minimum and cook for about 10 minutes keeping the lid on. In this way the effect will be similar to that of steam cooking. The quinoa will completely absorb the water. Leave to cool on a tray.

Boil the Arbi seafood salad for about 6 minutes and leave to cool. Wash the vegetables, cut the fennel and julienne the onions and leave them to soak in water and vinegar for about 10 minutes to make them more delicate and digestible. Peel the oranges and cut into cubes of about 1 cm. (Alternatively, if you want to use seasonal fruit, you can try kiwi or melon). Finely chop the mint leaves, add them to the extra virgin olive oil together with a few whole leaves, to obtain a tasty flavoured oil.

For a special presentation: season the quinoa with salt, pepper and the aromatic oil. Use a small colander or small bowls to create geometric shapes with the quinoa, then add the seafood salad and the other elements as garnish. Arrange the orange cubes flavoured with mint oil as a side dish and decorate them with a few mint leaves. It's ready!

Alternatively, you can prepare the quinoa as a tasty salad: once you have prepared all the ingredients, combine the quinoa, onions, fennel, olives, orange cubes and the seafood salad, season with salt and pepper, flavour with aromatic oil and serve on the table!


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