Quinoa salad with salmon caviar and herb pesto

Ingredients for 6 servings:

• 100g quinoa
• 75 ml lemon juice
• 50 ml olive oil
• ½ tsp salt
• ½ tsp pepper, freshly ground
• 150 ml water
• 200 g caviar (salmon caviar)
• 1 cup crème fraîche
• 30 g arugula
• 30 g parsley
• 1 bunch of basil
• 4 garlic cloves
• 30 g cheese (Pecorino)
• 30 g pine nuts
• 100 ml olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

attractive starter, also suitable for finger food, can be well prepared

Place the quinoa in a saucepan with 150 ml of cold water, salt, and pepper and bring to a boil over high heat. Then immediately reduce the heat, stir, and cover. Make sure no seeds stick to the sides of the pan. Everything should be submerged in the water. Simmer gently until the water is completely absorbed by the quinoa. Then stir in the lemon juice, followed immediately by the olive oil. Remove from the heat and let cool, stirring occasionally. The quinoa salad can be prepared a day in advance. For the herb pesto, wash and roughly chop the arugula, parsley, and basil. Peel and roughly chop the garlic. Toast the pine nuts in a pan without fat. Grate the pecorino cheese. Place all ingredients in a suitably sized beaker and pour over the olive oil. Blend the ingredients into a pesto using an immersion blender. The pesto can also be made a day in advance. Store covered in the refrigerator. Serving: Place the quinoa salad in the bottom of a glass jar. Layer the salmon caviar on top. Finally, add the pesto. Finally, add a dollop of crème fraîche. Serve.