Tabule de quinua en leche de León – Quinoa Tabbouleh with Lion’s Milk
- 120 g white or mixed color quinoa
- ½ mango
- ½ avocado
- 2 tomatoes
- ½ red onion
- A bunch of parsley
- A bunch of mint
- ½ beetroot
- 120 ml. olive oil
Ingredients for leche de león (lion’s milk)
- 3 tbsp. Uku yellow chili paste
- 3 limes
- ½ teaspoon garlic paste
- Ground salt and pepper to taste
- Herbal oil (parsley, cilantro and mint) – optional.
Rinse the quinoa well in cold water in a fine strainer in order to remove the bitterness. Thereafter, pour the quinoa into a pot with double water and a pinch of salt.
Bring the quinoa to a boil at high heat. Then lower the heat and let it boil under a lid for approximately 10 minutes. Turn off the heat and leave the pot standing for another 10 minutes. Strain the water from the quinoa, and let it cool completely.
Chop onion, parsley and mint leaves as finely as possible. Cut tomatoes, mango and avocado into small cubes.
Mix all the ingredients in a salad bowl and season with salt, pepper, oil, and a pinch of lime juice.
Decorate with grilled avocado (you can flambé it using a flame gun), mango and beetroot strips (made by use of a spiralizer).
Preparation of leche de león (lion’s milk)
Pour all ingredients into a small bowl and mix very well.
Then pour the sauce into a deep plate and place the quinoa tabbouleh on top.