For ➍ 250 quinoa (poss. mixed quinoa)
2 volumes vegetable or chicken stock
½ fennel
½ endive (green=andijvie)
2 pink grapefruit
500 g ice cubes
yogurt vinaigrette
Heat a portion of vegetable or chicken stock (or water) to cook the quinoa.
Put the quinoa in a pot. Add twice the volume of heated stock. Boil the grains 15 m. Pour the quinoa in a strainer. Cool under running cold water.
Fill a bowl with water and ice cubes. Shave very thin slices of fennel with the mandolin. Put them in the ice water for the fennel to stay crispy.
Tear the leaves of the endive and rinse in plenty of water. Tear the leaves into bite-sized pieces. Or roll a few leaves on a cigar and then cut into fine strips. Add the ice-cooled and drained fennel slices.
Cut top and bottom of a slice of grapefruit. Remove outer skin and cut the grapefruit in wedges.
Spoon the grapefruit slices in the dish with salad.
Squeeze juice out of the rest of the grapefruit and use it for the vinaigrette.
Add the vinaigrette.
Serve with fried fish or grilled chicken or fish burgers.
Put the quinoa in a pot. Add twice the volume of heated stock. Boil the grains 15 m. Pour the quinoa in a strainer. Cool under running cold water.
Fill a bowl with water and ice cubes. Shave very thin slices of fennel with the mandolin. Put them in the ice water for the fennel to stay crispy.
Tear the leaves of the endive and rinse in plenty of water. Tear the leaves into bite-sized pieces. Or roll a few leaves on a cigar and then cut into fine strips. Add the ice-cooled and drained fennel slices.
Cut top and bottom of a slice of grapefruit. Remove outer skin and cut the grapefruit in wedges.
Spoon the grapefruit slices in the dish with salad.
Squeeze juice out of the rest of the grapefruit and use it for the vinaigrette.
Add the vinaigrette.
Serve with fried fish or grilled chicken or fish burgers.
