Quinoa with Coconut Milk and Lobster
Risotto • Author's
Description
Quinoa with Coconut Milk and Lobster
Ingredients
- Ground coriander 1 stalk
- Quinoa 5 oz
- Garlic 1 clove
- Langoustines 1 piece
- Olive Oil 1 tablespoon
- Coconut Milk 0 fl oz
- Parsley 0 oz
- Thyme 1 stalk
- Salt to taste
- Saffron to taste
Step-by-Step Guide
Step 1
Cook the quinoa in salted water for fifteen minutes, then drain the water.
Step 2
Finely chop the parsley and mix it with the grain. Heat the coconut milk, add the quinoa with the parsley, stir, and warm it up again.
Step 3
Cut the langoustine in half lengthwise, and sauté it in olive oil with crushed garlic and a sprig of thyme for thirty seconds to one minute.
Step 4
Arrange the quinoa on a plate, top it with the halved cooked langoustine, garnish with cilantro, drizzle with olive oil, and lightly sprinkle with saffron.
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