Summary

Ingredients

• 100 g quinoa
• 75 ml lemon juice
• 50 ml olive oil
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ pepper, from the mill
• 150 ml water
• 200 g caviar, (salmon caviar)
• 1 cup crème fraîche
• 30 g rocket
• 30 g parsley
• 1 bunch basil
• 4 clove garlic
• 30 g cheese, (pecorino)
• 30 g pine nuts
• 100 ml olive oil

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Instructions

1. Put the quinoa in a saucepan with 150 ml of cold water, salt and pepper and bring to the boil over a high temperature. Then immediately reduce the heat, stir and put the lid on. Make sure that no grains stick to the edge of the pot. It should all be in the water. Simmer gently until all of the water has been absorbed by the quinoa. Then stir in the lemon juice, followed by the olive oil immediately. Remove from heat and let cool down, stirring occasionally.
2. The quinoa salad can be prepared a day in advance.
3. For the herb pesto, wash and roughly chop the rocket, parsley and basil. Peel the garlic and roughly chop it too. Toast the pine nuts in a pan without fat. Grate the pecorino. Put all ingredients in an appropriately sized beaker and pour the olive oil over them. Process the ingredients with the hand blender to make a pesto.
4. The pesto can also be prepared a day in advance. Store covered in the refrigerator.
5. Presentation:
6. Put the quinoa salad in a glass at the bottom. Layer the salmon caviar on top. Put the pesto on top at the end. Finally, add a dollop of crème fraîche. Serve.