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refreshing quinoa
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
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
- 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
- It will be ready when it has a clear film around a small ball.
- Turn off the heat when the water dries up and set aside
- Sanitize the supplies
- Drop the mint and chop together with the coriander
- Transfer the quinoa to a bowl, add the mint and coriander, drizzle with olive oil
- Scrape the rind of the two lemons, removing only the green rind
- Then squeeze the juice out of the lemons and discard the seeds.
- Mix everything in the quinoa, taste the seasonings, see if it's ok to your taste
- Remove the seeds from the cucumber, discard and cut the cucumber into very small brunoise cubes. Cut the onion very small too
- Season them with olive oil, salt and pepper.
- Beat the cottage with Greek yogurt, olive oil and salt
- Freeze the finished focaccia so you can cut very thin slices with the bread knife
- Pre heat the oven to 180°
- Place the focaccia on a baking sheet, drizzle with olive oil and remove after 8 minutes.
- Meanwhile, assemble the salad, taste the flavors one more time, see if you miss anything.
- Quinoa tends to pull the spices a lot so whenever necessary add more according to your taste.
- Take the shot glasses and mount the quinoa underneath, the cucumber with onion in the middle and the cottage cream on top
- Finish with a sprig or a mint leaf and a slice of crispy focaccia.
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