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
  • ½ cup coriander
  • Olive oil
  • Salt and 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 + 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.