John Myers
Contents
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Ingredients
For the salad:
- 0,5 Pomegranate fresh
- 0,5 Mango, fresh
- 1 Banana fresh
- 1 Dragon fruit pitahaya fresh
For the quinoa:
- 2 Cup Quinoa, red
- 4 Cup Chicken broth
For the dressing:
- 2 tbsp Aceto Balsamico di Modena
- 2 tsp Agave syrup
- 0,5 tsp Red chilli flakes
- Sea salt from the mill
- Wise pepper from the mill
- 4 tbsp Truffle oil
Instructions
- Mix the first five ingredients together in a bowl. Then add the oil - spoon by spoon - and stir quickly until the dressing has a slightly creamy consistency. Store in the refrigerator until further use
- Wash quinoa in cold water. Bring the stock to a boil in a saucepan. Add quinoa and cover and cook gently over a mild heat for approx. 15-20 minutes. Take the pot off the stove and let it cool down.
- Preheat mini oven to 180 ° (convection). Finely grate the Parmesan and sprinkle an even circle on a baking sheet lined with baking paper. Bake / melt in the preheated oven for about 7 minutes until golden brown. Carefully lift the Parmesan circle (while it is still hot) from the baking paper and place over an upturned bowl, - form a basket or let it cool down.
- Meanwhile, cut the pomegranate in half and remove the seeds. Cut the mango pulp into cubes. Peel and slice the bananas. Halve the pitahaya lengthways, remove the pulp and cut into cubes.
- Take the salad dressing out of the refrigerator and mix with the quinoa. Arrange the prepared fruits and the quinoa in the Parmigiano basket.
Nutrition
Serving: 100gCalories: 157kcalCarbohydrates: 3gProtein: 0.4gFat: 16.2g
