Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
If using dried chickpeas: soak them the night before. The next day, rinse them and cook them in water with a few bay leaves until tender; drain and set aside.
Rinse the quinoa well under cold running water.
Cook the quinoa in salted water (about 350 g of water for 160 g of quinoa) for 12–15 minutes until fully absorbed.
Fluff the quinoa with a fork and set it aside.
Wash the turnip greens and separate the more tender parts.
Blanch the turnip greens for 3–4 minutes in salted water, then drain.
Heat a drizzle of extra virgin olive oil in a pan.
Add the garlic powder and let it flavor briefly.
Add the capers and cooked chickpeas to the pan and let them flavor for a few minutes.
Add the turnip greens and sauté everything for a few more minutes so the flavors blend.
Add the quinoa to the pan, mix well, and adjust the salt. If desired, add chili pepper and grate a little lemon zest before serving.
Pan
Pot for cooking quinoa
Pot for blanching the turnip greens
Strainer
Store in the refrigerator in an airtight container for 2-3 days. Reheat in a pan or eat cold as a salad.
Italia
| Energy (kcal) | 231.79 |
| Carbohydrates (g) | 34.6 |
| of which sugars (g) | 3.72 |
| Fat (g) | 3.83 |
| of which saturates (g) | 0.47 |
| Protein (g) | 12.42 |
| Fibre (g) | 8.76 |
| Salt (g) | 0.11 |
