Sweet and sour quinoa salad

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

Sweet and sour quinoa salad

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olive oil



sushi vinegar



lime, zest

Preparation method

  • Rinse the quinoa in plenty of cold water.
  • Boil for approx. 15 minutes until tender.
  • Leave to cool and then flavour to taste with olive oil, sushi vinegar, lime zest, salt, and finely chopped shallot.

Serving suggestions

  • Serve as a tangy salad.
  • As part of a composition with fennel, pumpkin, radish, chicory, or lobster components.

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