Quinoa, Heirloom Tomato, Goat Cheese Mousse
By Lorenzo LosetoIngredients
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
For 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.
For 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.
For 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.
