Instead of feeling bad about the weekend excesses, why not start the week with a more healthy proposal? Glamurama went after a lighter recipe, and the tip comes from Renata Vanzetti, the chef at Marakuthai. The quinoa and pupunha salad takes less than 20 minutes to make and, in addition to 40 grams of quinoa – already cooked – it takes the following ingredients: 100 grams of roasted pupunha palm 100 grams, a bit of yellow curry powder, roasted almonds, a handful of alfalfa sprouts, a tablespoon of chopped orange melon, three Capuchin, four pansy flowers, oil, salt and lime for seasoning and two tablespoons of dry curd.
* Start by seasoning the curd dry seasoning with yellow curry powder, olive oil, salt and lemon, and quinoa with just olive oil, salt and lemon. In a round plate, place the seasoned quinoa, the curd and, finally, the sprouts. From the side, add the pupunha palm cut into four and, on the edge of the dish, cubes of melon and almonds. Drizzle everything with olive oil and garnish with herbs such as basil, mint, coriander and pepper. Finally, arrange the flowers on the plate and drizzle with olive oil.
- Neste artigo:
- Marakuthai,
