Quinoa with coconut milk and langoustine
1 serving
20 minutes
Quinoa with coconut milk and langoustine is an exquisite dish that combines lightness, aroma, and rich flavor. Quinoa, an ancient South American grain, gives the dish a delicate texture, while coconut milk adds an exotic creamy note. Langoustines sautéed with garlic and thyme fill the dish with a sea freshness and mild spiciness. Garnished with cilantro and saffron, it achieves a refined finish. This dish is suitable for both everyday dinners and special occasions, creating an atmosphere of gastronomic delight. It pairs perfectly with white wine or light citrus sauces.
1
Boil quinoa in salted water for fifteen minutes, then drain the water.
- Quinoa: 100 g
- Salt: to taste
2
Chop the parsley finely and mix it with the grain. Heat the coconut milk, add quinoa with parsley, mix, and heat again.
- Parsley: 10 g
- Coconut milk: 50 ml
3
Cut the langoustine in half lengthwise, sauté in olive oil with crushed garlic and a sprig of thyme for thirty seconds to a minute.
- Langoustines (scampi): 1 piece
- Olive oil: 1 teaspoon
- Garlic: 1 clove
- Fresh thyme: 1 stem
4
Place quinoa on a plate, top with halved cooked langoustine, garnish with cilantro, drizzle with olive oil, and lightly sprinkle with saffron.
- Fresh cilantro (coriander): 1 stem
- Olive oil: 1 teaspoon
- Saffron: to taste
