Quinoa Recipe Butterfly tao
Ingredients
Serves 2
- 40 g quinoa
- 100 g carrots finely sliced lengthwise
- 100 g zucchini finely sliced lengthwise
- 100 g caulifl ower cut into f orets
- 40 g green celery
- 100 g avocado peeled
- 20 g chives
- 10 g thyme finely chopped
- 40 g peanuts
- 40 g linseed
- 20 g sunfl ower seeds
- 20 g ginger juiced
- 30 g lemon juice
- 40 g almond milk
- 40 g pale miso
- 60 g uncooked raspberry sauce
- 80 g seed oil salt, pepper
- Preparation and cooking
- time: 6 hours,
- plus soaking, germination and drying
Method:
- A roll of germinated quinoa, delicately smoked cauliflower and ginger served with unleavened
- avocado bread with linseed.
- Soak the quinoa for 3 hours.
- Allow to germinate for 2 days, rinsing it 4 times a day.
- Soak the linseed and sunflower seeds for 12 hours, drain well and blitz in a blender with the celery.
- Roll the mixture out onto an oven plate and leave to dry at 40°C for 24 hours.
- The mixture will turn to flour.
- Soak the peanuts in water for 12 hours, grain well and blitz in a blender.
- Lightly salt the carrots and zucchini,drizzle with a little oil and leave to dry at 42°C for 4 hours.
- Make a mayonnaise by mixing the miso, almond milk, 20 g of lemon juice and juiced ginger, and blending with the seed oil.
- Smoke the caulifower by sealing it in an airtight pan with smoking non- resinous wood for 4 hours. Chop up finely.
- Combine the cauliflower, peanuts, quinoa chives and thyme. Salt and mix well.
- Roll up the zucchini and carrots and fill with the cauliflower mixture.
- Drizzle 10 g of lemon juice over the avocado and season with a pinch of salt and pepper.
- Prepare wafers 2 cm thick and 7 cm wide. Freeze, then coat in the linseed, sunflower seed and celery flour and dry at 42°C for 4 hours.
- Lay the body of the butterfly (zucchini and carrot roll) on a plate and form wings with the miso mayonnaise and raspberry sauce.
- Serve the wafer separately.
Read More About Quinoa Recipes
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