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refreshing quinoa

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refreshing quinoa

In a partnership with

@delirec

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

40 min(s)

Porções

15 servings

Arícia Ridan

@aricia
  • Ingredients
  • Recipe
  • Quinoa400 g
  • Cucumber1 unit(s)
  • Red Onion1 unit(s)
  • Lime2 unit(s)
  • Olive oil100 ml
  • Mint (soak)1 unit(s)
  • Greek yogurt200 ml
  • Cottage200 g
  • Focaccia300 g
  • Black pepper1 teaspoon
  • Cumin Powder1 teaspoon
  • Coriander (soak)1/2 unit(s)
  • Salt1 tablespoon
  1. Put the quinoa to cook with two fingers of water above, season with a part of the salt, cumin and black pepper to absorb better
  2. It will be ready when it has a clear film around a small ball.
  3. Turn off the heat when the water dries up and set aside
  4. Sanitize the supplies
  5. Drop the mint and chop together with the coriander
  6. Transfer the quinoa to a bowl, add the mint and coriander, drizzle with olive oil
  7. Scrape the rind of the two lemons, removing only the green rind
  8. Then squeeze the juice out of the lemons and discard the seeds.
  9. Mix everything in the quinoa, taste the seasonings, see if it's ok to your taste
  10. Remove the seeds from the cucumber, discard and cut the cucumber into very small brunoise cubes. Cut the onion very small too
  11. Season them with olive oil, salt and pepper.
  12. Beat the cottage with Greek yogurt, olive oil and salt
  13. Freeze the finished focaccia so you can cut very thin slices with the bread knife
  14. Pre heat the oven to 180°
  15. Place the focaccia on a baking sheet, drizzle with olive oil and remove after 8 minutes.
  16. Meanwhile, assemble the salad, taste the flavors one more time, see if you miss anything.
  17. Quinoa tends to pull the spices a lot so whenever necessary add more according to your taste.
  18. Take the shot glasses and mount the quinoa underneath, the cucumber with onion in the middle and the cottage cream on top
  19. Finish with a sprig or a mint leaf and a slice of crispy focaccia.

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