Quinoa with smoked oil
Creation by Annemiek Wils, Met Smaak, Oudewater, the Netherlands.
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 3,600 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
150 |
g |
quinoa |
|
|
|
smoked oil |
|
|
|
sushi vinegar |
|
|
|
lime, zest |
Preparation method
- Cook the quinoa in water and salt and then rinse with cold water.
- Strain the liquid and season the quinoa to taste with smoked oil, salt, and sushi vinegar.
Serving suggestions
- As a basic ingredient in an amuse-bouche, e.g. with quinoa mayonnaise, and thinly sliced fennel.
- As part of a main course, e.g. with pork belly, celeriac, and carrot.