QUINOA TIMBALE WITH SMOKED SALMON AND MANGO AND BLUEBERRY PEBRE SAUCE

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Ingredients

For the quinoa:

1 cup quinoa
Salt
1 red bell pepper
1/2 cup olive oil
3 tbsp honey mustard
3 tbsp lemon juice
4 tbsp soy sauce
The white portion of a scallion

For the pebre sauce:

1 mango
1 cup blueberries
The green portion of the scallion
1/2 cup coriander
Olive oil
Salt, pepper
2 tbsp vinegar

For the timbale:

Slices of smoked salmon

Preparation

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 and the white part of a scallion, blend and mix (it should be sticky).

For the pebre sauce:

Dice 1 mango, add 1 cup of blueberries, the green part of the scallion, 1/2 cup of coriander, olive oil, salt, pepper and 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 spoonfuls 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.

FAT VERSION:

Spread cream cheese on the salmon slices and roll them over the quinoa.