For the quinoa:
For the pebre sauce:
For the timbale:
For the quinoa:
First rinse the quinoa thoroughly and put in a pot with plenty of water with salt. Use a combination of black and white quinoa. Cook for 20 minutes until soft. Strain and mix with 1 diced red bell pepper. Season with 1/2 cup of olive oil + 3 tablespoons of honey mustard + 3 tablespoons of lemon juice + 4 tablespoons of soy sauce + the white part of a scallion, blend and mix (it should be sticky).
For the pebre sauce:
Dice 1 mango + 1 cup of blueberries + the green part of the scallion + 1/2 cup of coriander + olive oil + salt + pepper + 2 tablespoons of vinegar.
For the timbale:
You can use a can open on both sides. Put the mold in the plate, put 2 or 3 tablespoons of quinoa, and press with the spoon, then put slices of smoked salmon. Unmold carefully and finish with the pebre sauce!
VEGGIE VERSION:
Use grilled eggplant slices instead of salmon.
SHORT VERSION:
Use couscous (ready in 5 minutes) instead of quinoa (ready in 25 minutes).
ECONOMICAL VERSION:
Instead of salmon, use canned tuna with mayonnaise if you can’t afford this recipe! You can also use canned mackerel with mayo.