Recipes > Salads, Cereals

Potato Salad with Quinua Real and artichoke mayonnaise

Recipe from Mireia Gimeno

Soups & creams
Picture from Mireia Gimeno

Preparation

  1. Wash the Quinua Real with cold water until clean from impurities. Heat a cooking pot and put in the Quinua Real. Toast it a little and stir to prevent burning. Add a glass and a half of water, a pinch of salt, the turmeric and the bay leaf. Cover and reduce heat to a minimum.
  2. Bring to boil a saucepan of water to blanch the vegetables. Add the carrot and the asparagus. Leave for 10-15 seconds then rinse under the tap with a sieve to stop them cooking.
  3. Put the blanched carrot and asparagus in a bowl and add the sunflower seeds, cooked corn, gherkin and peas. Set to one side.
  4. To make the mayonnaise, put the artichoke hearts in a blender and add the umeboshi paste, a little lemon juice and the sesame oil. Mix until smooth.
  5. Once the Quinua Real is cooked (when all the water has been absorbed), rinse it under cold water to cool it a little. Leave until cold.
  6. Mix all the ingredients, add the artichoke mayonnaise and serve.

Ingredients

  • 250gr white Quinua Real
  • 1 pinch of turmeric
  • 1 bay leaf
  • 1 carrot, diced
  • 100gr of peas
  • 5 green asparagus, sliced
  • 1 gherkin, chopped
  • 70g of cooked corn
  • 70g of sunflower seeds
  • 200g preserved artichoke hearts
  • 50ml of unroasted sesame oil
  • 1 tablespoon of umeboshi paste
  • Lemon Juice

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