Quinoa with salmon
3 servings
40 minutes
Morning exercise in a trendy "bowl" style. Quinoa, hollandaise sauce and slices of lightly salted salmon (which, by the way, the restaurant salts itself with pink pepper and lemon zest). The proportion of proteins, fats and superfoods follows the advice of nutritionists exactly, but at the same time it comes together to form a smart and certainly tasty whole.
1
Prepare hollandaise sauce. Heat vinegar, add finely chopped shallot and black peppercorns, reduce by two-thirds, strain and cool. Add egg, egg yolks, salt and mix until smooth. Place the bowl with the sauce over a double boiler and whisk in melted butter in a thin stream until the sauce reaches a creamy consistency.
- Shallot: 2 pieces
- Wine vinegar: 4 tablespoons
- Black peppercorns: 1 teaspoon
- Chicken egg: 2 pieces
- Egg yolk: 2 pieces
- Salt: to taste
- Butter: 100 g
2
Place quinoa in a bowl, pour boiling water over it so that the water is twice the volume of the grains. Cover with a lid, wrap it up, and let the grains steam and absorb the water for 15-20 minutes.
- Quinoa: 120 g
3
Boil the egg poached in any convenient way
- Chicken egg: 2 pieces
4
Serve in a deep round plate, first layering quinoa, then sliced fresh avocado, slices of lightly salted salmon, poached egg, drizzled with sauce.
- Quinoa: 120 g
- Avocado: 60 g
- Lightly salted salmon: 80 g
- Chicken egg: 2 pieces
5
Garnish with chervil, flax seeds, chia seeds, and pumpkin seeds.
- Chervil: 2 g
- Pumpkin seeds (pepitas): 2 g
- Chia seeds: 1 g
- Flax seeds (linseed): 1 g
