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Summer quinoa 

Ingredients

  • - 100g of Tiyapuy organic white quinoa
  • - 80g Big Cola
  • - 40g water
  • - 40g sultanas
  • - 10g black raisins
  • - 1 bay leaf
  • - 1 sprig of thyme, fresh
  • - 10g unsalted butter
  • - 4a saffron pistils
  • - 10g water
  • - 40g smoked bacon
  • - 40g brown onion
  • - 4g garlic
  • - 10g unsalted butter
  • - 2 a sprigs of thyme, remove the leaves
  • - Salt
  • - Pepper
  • - Prado Condori
  • - 40g tagliatelle 3.3 quinoa organic Tiyapuy
  • - 20g vegetable oil
  • - 10g parsley, rolled
  • - 40g roasted pecans
  • - 20g toasted pine nuts
  • - 4g aji limo, finely chopped
  • - 2g rolled chives
  • - 2g laminated cilantro

Preparation

White quinoa with saffron:

Toast the saffron pistils lightly wrapped in aluminum foil. Then, hydrate in a small container 🥣 the saffron pistils in the boiling water.

Hydrate the Tiyapuy organic quinoa for 5 minutes ⏰ covered in cold water. After this time drain and put in a pot with the Big Cola and the water, bay leaf, thyme branch, sultanas, raisins and a pinch of salt.

Bring to a boil and immediately lower the heat to low, cook until all the water is gone.
evaporated, turn off the heat and cover without moving for 10 minutes. Then, grain with the help of a carving and unsalted butter 🧈, add the liquid with the saffron and stir to dye, we want some dyed grains of quinoa and other white ones to come out.

The dressing:

Cut the smoked bacon into very fine pieces and in a pan toast the bacon slowly, adding a teaspoon of water at the beginning to help it cook evenly. Once it is crispy and golden, remove from the pan and add the butter to it (pan) and sweat the onion 🧅 and garlic 🧄 until they are translucent. Put the point of salt, pepper and add the thyme leaves.

To end:

Cut the dry quinoa paste into small pieces, toast with the oil in a frying pan until crisp. Also, toast the pecans in a hot oven at 150 ° C for 8 minutes, in approximately 2mm pieces. Finally, toast the pine nuts in a pan, stirring constantly so that they toast very even 🙌.

* Recipe for 4 servings

This recipe comes thanks to our chef: @diegomunozchef

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