Ingredients
- 100 g of white quinoa
- 100 g red quinoa
- 1 shallot, peeled and chopped
- 10 g mascarpone
- 20 g grated parmesan
-
neutral oil
For the yogurt sauce
- 50 g Greek yogurt
- 2 sprigs of coriander
- 2 sprigs of dill
- 3 sprigs of tarragon
- 2 sprigs of chervil
Preparation
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Preheat the oven to 180° (gas mark 6).
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Mix the quinoa and place on a rimmed baking sheet. Moisten with water to 3 cm above the quinoa. Bake for 1 hour. Mix with the shallot. Bake and cook for another hour – the quinoa should have absorbed the water.
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Fry a third of this cooked quinoa in a pan of neutral oil heated to 140°C and set aside.
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In another saucepan, mix the remaining quinoa with the mascarpone and parmesan. Season with salt and pepper.
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Prepare the sauce: wash, trim and chop the herbs. Mix them with the yogurt, salt and pepper. Place 1 tbsp of this mixture in a bowl, then cover with cooked quinoa. Finish by sprinkling with fried quinoa.
