Author Notes
Another example of how versatile Quinoa can be! Accidently created this dish at work after slightly overcooking what was intended to be a salad. I paired it with smoked salmon , a poached egg , and some cashew pesto and proved to be a firm favourite amongst the regulars. —Alex
Ingredients
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1 cup
Quinoa of your choice
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2 cups
Water
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1 teaspoon
Salt
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1 handful
Grated parmesan
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1 tablespoon
Chopped parsley
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1 tablespoon
Dill
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1 tablespoon
Wholegrain mustard
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2 tablespoons
Lemon juice
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2 tablespoons
Rapeseed oil
Directions
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Rinse the Quinoa thoroughly under cold water then add to pot with the salt and bring to the boil, simmer uncovered for 15 minutes then set aside
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Whilst the quinoa is still hot, add the parmesan, parsley, dill, mustard, lemon juice, and rapeseed oil, season with salt and pepper to taste then give it a very good mix (a kitchenaid or kenwood fitted with the paddle attachment works is perfect for this)
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Form the quinoa mix into ring molds 1 inch thick, pressing down firmly to make sure there are no air pockets, set aside in the fridge for 30 minutes to rest.
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Heat the rapeseed oil in a non-stick frying pan until moderately hot and fry till golden on both sides. Serve with smoked salmon and a poached egg for delicious results or whatever floats your boat. Enjoy!
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