Ingredients
- - 75 gr. white quinoa
- - 75 gr. red quinoa
- - 2 baby carrots
- - 2 green asparagus
- - enoki mushrooms
- - 2 baby corn
- - 2 bouquets of broccoli
- - Romanesco
- - 2 cherry tomatoes
- - chopped chives
- - fennel
- - pea sprouts
- - 150 ml vinegar
- - 100 gr. sugar
- - zest of 1 lime
- - salt, pepper
Execution
- Rinse and strain the white and red quinoa separately. Cook the red quinoa on high temperature for about 15 minutes and the white quinoa for about 13 minutes. Strain them, let them cool, and then combine them in a bowl with chives, lime zest, salt and pepper.
- We clean them off of fibers and rinse them with cold water. Place them in boiling salted water and cook over high heat for about 3 minutes. Transfer them directly to a bowl of cold water and ice to stop boiling and keep them green.
- We follow the same procedure for baby carrots, which we boil for 4 minutes and let the Romanesco simmer for about 8 minutes before we place them in a bowl of ice water.
- For mushrooms and pickled corn, add vinegar, sugar, and 120 ml water to a small saucepan. When the mixture comes to a boil, add the corn and mushrooms, cover the saucepan and let it boil for about 4 minutes over high heat.
- Place the quinoa on a plate and garnish with boiled vegetables, mushrooms and pickled corn, herbs and cherry tomatoes as shown.
Bon appetite!