Quinoa buffer

Name: Quinoa buffer
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 200 g Quinoa; 7-10 Tbsp Salt; 1 collar flat leaf parsley; 4 Shallots; 1 Garlic clove; 2 Eggs (size M); 2 TABLESPOONS Cornstarch; 7-10 Tbsp Pepper; 3 TABLESPOONS Sunflower oil; 2 TABLESPOONS Olive oil; 2 TABLESPOONS light balsamic vinegar; 1 TABLESPOON liquid honey; 200 g Low-fat curd; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp coarsely ground pepper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

In salad, quinoa has long been on everyone's lips. Shaped in thalers, fried and served with quark, quinoa buffers are still an insider tip.

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

200 g Quinoa
7-10 Tbsp Salt
1 collar flat leaf parsley
4 Shallots
1 Garlic clove
2 Eggs (size M)
2 TABLESPOONS Cornstarch
7-10 Tbsp Pepper
3 TABLESPOONS Sunflower oil
2 TABLESPOONS Olive oil
2 TABLESPOONS light balsamic vinegar
1 TABLESPOON liquid honey
200 g Low-fat curd
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp coarsely ground pepper

Directions

1
Place the quinoa in a fine-mesh sieve, wash and cook in 400 ml boiling salted water for 7-10 minutes. Remove from heat and leave to swell for about 15 minutes.
2
Wash the parsley, shake dry and pluck the leaves from the stalks. Chop about half of the parsley finely. Peel 2 shallots and garlic and chop finely. Whisk eggs and starch. Mix quinoa, chopped parsley, shallots and garlic together, stir in the egg mixture and season with salt and pepper.
3
Form about 16 small buffers from the mass. Heat sunflower oil in portions in a large pan. Fry the buffers in it in portions while turning.
4
In the meantime, peel the remaining shallots, dice them finely and mix with parsley leaves. Drizzle with olive oil, vinegar and honey. Mix quark and lemon juice, season with salt and pepper.
5
Arrange buffer with parsley salad and curd. Sprinkle with coarse pepper.