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METHOD
  1. Cook the quinoa (2 parts water to 1 quinoa [pre-washed]) until it opens and a thin ring comes out. Strain and set aside.
  2. Make a cream from the peeled beet and filtered water; salt to taste. Set aside.
  3. Carefully clean the spinach.
  4. Clean the palmettos and cook (if fresh). Set aside.
  5. Mix the quinoa with the beet; rectify with salt...

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METHOD
  1. Cook the quinoa (2 parts water to 1 quinoa [pre-washed]) until it opens and a thin ring comes out. Strain and set aside.
  2. Make a cream from the peeled beet and filtered water; salt to taste. Set aside.
  3. Carefully clean the spinach.
  4. Clean the palmettos and cook (if fresh). Set aside.
  5. Mix the quinoa with the beet; rectify with salt and spices to taste.
SAUCE
  1. Emulsify the oil with the mirin in a bowl.
  2. Add in the honey to taste and finish with par-cut squash seeds.
 
SERVING
  1. On one nori sheet: cover half with a layer of quinoa/beet (not thick), then leaves of spinach one on top of the other, a little salt and, lastly, a palmetto.
  2. Roll, cut and place on the plate in the shape of a mandala.
  3. Finally, add sauce on top.

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Ingredients 4 persons
  • 1 pack square nori alga (for sushi)
  • 300 g quinoa
  • 2 medium beets
  • 500 g fresh spinach
  • Squash seed oil
  • Rice vinegar or Mirin
  • Honey
  • Squash seeds
  • Sea salt
  • Bamboo mat (for sushi).
Recipes. The Cook & Chef Institute