Quinoa Maki In Beetroot With Palmettos And Sweet & Sour Squash Seed Sauce
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
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).
METHOD
- Cook the quinoa (2 parts water to 1 quinoa [pre-washed]) until it opens and a thin ring comes out. Strain and set aside.
- Make a cream from the peeled beet and filtered water; salt to taste. Set aside.
- Carefully clean the spinach.
- Clean the palmettos and cook (if fresh). Set aside.
- Mix the quinoa with the beet; rectify with salt and spices to taste.
SAUCE
- Emulsify the oil with the mirin in a bowl.
- Add in the honey to taste and finish with par-cut squash seeds.
SERVING
- 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.
- Roll, cut and place on the plate in the shape of a mandala.
- Finally, add sauce on top.
