Red quinoa salad with leeks and pomegranate
When Juan Ramón Jiménez lay down in the fields of Castile to contemplate the arrival of October, he said to himself, "Autumn envelops us with the yellow sweetness of its setting sun," foreseeing the arrival of the cold winter from afar.
(Red Quinoa)
50g quinoa roja
1g of it
1 bay leaf
Shall
Rinse the quinoa until the water runs clear. Bring a pot of water to a boil with the bay leaf, garlic, and a pinch of salt. Once boiling, add the quinoa and cook for 15 minutes. Once cooked, drain and let cool to room temperature.
(Leeks and pomegranate)
50g tomate
25g leek
25g pomegranate
25g zucchini
10g pine nuts
Dice the leek and peel the zucchini, sauté, and set aside. Prepare the tomato concassé, toast the pine nuts, reserving a few, and mix everything with the leek and zucchini. Clean the pomegranate and set aside.
(Vinagrette)
4ml lemon juice
10ml extra virgin olive oil
6ml soy sauce
Mix and set aside.
(Presentation)
Mix the leek, pine nuts, tomato, and zucchini with the quinoa, season with salt and pepper. Shape into small balls, place in the center of the plate, and garnish with pomegranate seeds, pine nuts, sprouts, and a drizzle of vinaigrette.
