Quinoa, Heirloom Tomato, Goat Cheese Mousse
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
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.
METHOD
THE QUINOA
- 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.
- 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.
- Set aside.
THE GOAT CHEESE MOUSE
- In a medium bowl, combine the goat cheese, half & half cream, and fennel seed.
- Using a fork, whisk until thoroughly combined.
- Season with salt and pepper to taste and set aside in the fridge until ready to serve.
THE VEGETABLES
- Rinse and slice the tomatoes.
- Rinse the sprouts.
- Thinly slice the onion.
- Peel, pit and dice the avocado.
- Place the walnuts in a small pan over medium heat.
- Once hot, add the walnuts and cook, stirring frequently, until they smell toasted and are golden-brown, about 2 minutes.
TO SERVE
- Spread the sundried tomato & olive spread evenly across the bottom of two plates.
- Top with quinoa.
- Arrange the avocado, tomato and onion slices on top.
- Add a dollop of the goat cheese mousse to each plate and sprinkle with sprouts and toasted walnuts.
- Combine olive oil and lemon juice in a small bowl and whisk with a fork to combine.
- Drizzle the dressing on top of each plate and season with salt and pepper to taste.
