It's never too early to prepare for summer, and this dish is perfect for whenever you want to do so: start now!
40 minutes
50 minutes


  • 250 g /


  • 100 g /

    runner beans

  • 100 g /

    shelled peas

  • 100 g /

    shelled broad beans

  • 1 bunch /

    of asparagus tips

  • 1 /


  • 1 /


  • 1 /



    dolce-fruttato-1l-comunitario Find out more
  • salt

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Wash and prepare the vegetables. Bring a pan of salted water to the boil and blanch the vegetables separately. As you remove them from the pan, transfer them to a bowl of iced water to stop them cooking and conserve their colour. Take the outer skin off the broad beans and put them in a large bowl with the other vegetables.

Make the citronette. Grate the rinds of the citrus fruit, first washing them thoroughly and drying them. Chop half a clove of garlic. Put the rinds and garlic in the beaker of a stab mixer. Then squeeze the juice from the citrus fruits and pour it into the beaker. Blend, dribbling in the oil, until you have a creamy emulsion. Add salt and pepper, stir thoroughly and pour into a bowl. Dress the vegetables with the citronette and a pinch of salt and leave to absorb the flavours while you cook the quinoa.

Pour the quinoa into a fine sieve and rinse under cold running water to remove the bitter outer coating, then drain thoroughly. Heat a non-stick saucepan. Pour in the quinoa and roast with a spoonful of oil for a couple of minutes, until it is slightly golden, to bring out all its flavour. Then add 500 g of salted boiling water and bring to the boil. Reduce the heat, cover and cook for 15 minutes. Turn off the heat and leave to stand for 5 minutes to absorb all the moisture.

Then fluff up the quinoa seeds with a fork. Dress with two spoonfuls of oil, add the vegetables, mix well and serve.



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