Gastronomixs

Quinoa crackers with tapioca

Creation by Willem Nuijten, Noble* restaurant, 's Hertogenbosch, the Netherlands.

Quinoa crackers with tapioca

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Ingredients

160

g

cooked quinoa

80

g

tapioca pearls

460

g

water

10

g

salt

Preparation method

  • Bring the water and salt to the boil.
  • Add the tapioca pearls and cook until almost transparent.
  • If the pearls start sticking to the pan, add a little water.
  • Once the pearls are cooked, add the precooked quinoa and mix thoroughly.
  • Spread out the mixture on silicon baking sheets and dry under an overhead food warmer for example.
  • Fry the crackers in a deep-fryer at 190 °C and season to taste.

Serving suggestions

  • Delicious as an aperitif snack.
  • As a crunchy garnish in a composition with avocado, tomato, chicory, or carrot components.

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