Tomato quinoa from Christian Lorenzini
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Recipe "Tomato quinoa with avocado and beetroots" assembled in the menu of the Italian chef Christian Lorenzini. So this dish in his performance looked beautiful and aesthetically pleasing that I wanted to try it out. I was not wrong, it tastes as amazing as the view! Yes, the Italians know a lot about food! And yet, if you have cooked beets, the dish is cooked no more than 30 minutes! ;)
Ingredients for Tomato quinoa from Christian Lorenzini
- Quinoa - 0,5 stack.
- Tomato juice - 200 ml
- Beets - 1 piece
- Tofu - 40 g
- Avocado - 1 piece
- Bread - 2 lost.
- Olive oil - 3 tbsp.
- Cherry tomatoes - 2 PCs
- Dill - 5 PCs
- Lemon juice - 1 tsp.
- Spices - 1 tsp.
- Salt
- The mixture of peppers
- Quinoa
- Tomato juice
- Beets
- Tofu
- Avocado
- Bread
- Olive oil
- Cherry tomatoes
- Dill
- Lemon juice
- Spices
- Salt
- The mixture of peppers
Step by step instruction of cooking Tomato quinoa from Christian Lorenzini
Шаг 1
Quinoa TM "Mistral" is the best fit for this dish.
Шаг 2
Rinse quinoa, pour tomato juice in sootnoshenii 1:2, bring to a boil, diminish the heat to low and cook under cover until the moisture is absorbed, about 15-20 minutes. Five minutes before ready add salt, pepper, herbes de Provence.
Шаг 3
The beetroots are boiled until tender, cooled, clean and together with the tofu cut into small cubes.
Шаг 4
Cheese and beets, combine, add olive oil, salt and pepper to taste. My advice, add a pinch of ground cumin ;)
Шаг 5
Bread, fry until a beautiful Golden olive oil. Can be baked in the oven.
Шаг 6
Cut avocado, remove the bone. Detachable pulp, mash it with a fork not very finely. Add finely chopped dill, salt, pepper, lemon juice, olive oil and mix well!
Шаг 7
With the help of serving rings spread the avocado mousse and beet dish. Next spread tomato quinoa. Garnish with cherry tomatoes and dill. Serve with fried croutons.