Description
The recipe "Tomato quinoa with avocado and beetroots" assembled in the menu of the Italian chef Christian Lorenzini. So this dish in his performance looked beautiful and aesthetically pleasing that I wanted to try it out. I was not wrong, it tastes as amazing as the view! Yes, the Italians know a lot about food! And yet, if you have cooked beets, the dish is cooked no more than 30 minutes! ;)
Ingredients
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Quinoa
0.5 cup
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Tomato juice
200 ml
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Beets
1 piece
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Tofu
40 g
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Avocado
1 piece
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Bread
2 slice
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Olive oil
3 Tbsp
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Cherry tomatoes
2 piece
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Dill
5 piece
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Lemon juice
1 tsp
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Spices
1 tsp
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Salt
-
The mixture of peppers
Cooking
Quinoa TM "Mistral" is the best fit for this dish.
Rinse quinoa, pour tomato juice in sootnoshenii 1:2, bring to a boil, diminish the heat to low and cook under cover until the moisture is absorbed, about 15-20 minutes. Five minutes before ready add salt, pepper, herbes de Provence.
The beetroots are boiled until tender, cooled, clean and together with the tofu cut into small cubes.
Cheese and beets, combine, add olive oil, salt and pepper to taste. My advice, add a pinch of ground cumin ;)
Bread, fry until a beautiful Golden olive oil. Can be baked in the oven.
Cut avocado, remove the bone. Detachable pulp, mash it with a fork not very finely. Add finely chopped dill, salt, pepper, lemon juice, olive oil and mix well!
With the help of serving rings spread the avocado mousse and beet dish. Next spread tomato quinoa. Garnish with cherry tomatoes and dill. Serve with fried croutons.
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