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Fotografía Chef Signature Chef

METHOD

THE QUINOA
  1. Rinse the quinoa in a fine sieve and add it to a small pot with 1 1.2 cups water and a pinch of salt.
  2. Bring to a boil. Once boiling, reduce the heat to simmer and cook until the quinoa is tender and the water is absorbed, about 10-15 minutes.
  3. Set aside.
THE GOAT CHEESE MOUSE
  1. In a medium bowl, combine the goat...

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METHOD

THE QUINOA
  1. Rinse the quinoa in a fine sieve and add it to a small pot with 1 1.2 cups water and a pinch of salt.
  2. Bring to a boil. Once boiling, reduce the heat to simmer and cook until the quinoa is tender and the water is absorbed, about 10-15 minutes.
  3. Set aside.
THE GOAT CHEESE MOUSE
  1. In a medium bowl, combine the goat cheese, half & half cream, and fennel seed.
  2. Using a fork, whisk until thoroughly combined.
  3. Season with salt and pepper to taste and set aside in the fridge until ready to serve.
 
THE VEGETABLES
  1. Rinse and slice the tomatoes.
  2. Rinse the sprouts.
  3. Thinly slice the onion.
  4. Peel, pit and dice the avocado.
  5. Place the walnuts in a small pan over medium heat.
  6. Once hot, add the walnuts and cook, stirring frequently, until they smell toasted and are golden-brown, about 2 minutes.
TO SERVE
  1. Spread the sundried tomato & olive spread evenly across the bottom of two plates.
  2. Top with quinoa.
  3. Arrange the avocado, tomato and onion slices on top.
  4. Add a dollop of the goat cheese mousse to each plate and sprinkle with sprouts and toasted walnuts.
  5. Combine olive oil and lemon juice in a small bowl and whisk with a fork to combine.
  6. Drizzle the dressing on top of each plate and season with salt and pepper to taste.

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Ingredients 4 persons
  • QUINOA
  • ¾ cup quinoa
  • 1 ½ cups water
  • Salt & pepper
  • GOAT CHEESE MOUSE
  • ¼ goat cheese
  • ¼ half & half cream
  • 1 tsp. fennel seed
  • SALAD
  • 2 cups assorted tomatoes
  • 1 cup sprouts
  • ½ onion
  • 1 avocado
  • 2 tbsp walnuts
  • 1 tbsp sundried tomato & olive spread
  • 2 tbsp olive oil
  • 1 tbsp lemon juice.
Recipes. The Cook & Chef Institute