Quinoa praline

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.


Quinoa praline

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!


As needed:



As needed:


sunflower oil

Preparation method

  • Roast the quinoa in sunflower oil.
  • Place in a vacuum sealer bag, pull vacuum, and cook sous-vide at 71 °C (in a steamer or hot water bath) for 10 hours.
  • Finely mix with the oil in a thermo blender.

Serving suggestions

  • Combine with patisserie, e.g. as a filling in bonbons or as part of a dessert.
  • Use as a basis for a mayonnaise.

Previous page