Cook the quinoa in the vegetable stock until all the liquid has been absorbed.
The quantity of stock should be enough to cook the quinoa well through, so add more or drain off, as necessary.
Poach the egg yolks in boiling water for ½ minutes. Remove carefully and sprinkle with a generous twist of black pepper and the cheese.
Add the whole egg to the quinoa. Half-fill a number of small baking molds with the quinoa.
Press a cavity in the surfaces and delicately fill each with an egg yolk, taking care not to let the liquid seep out of the centre.
Cover with the remaining quinoa.
Bake in the oven at 200°C for about 10 minutes.
In the meantime, brown the bacon in a non-stock frying pan until crisp and leave it to dry on a sheet of
kitchen paper.
Turn out the timbales and arrange on plates.
Decorate with the bacon and finish off with another twist of fresh black pepper to taste.
Quinoa and spinach soup
Ingredients:
Serves 4
1 cup quinoa
2 cups water
1 white onion
5 bunches of spinach roughly chopped
1/2 teaspoon cumin seeds
soy sauce
2 tablespoons extra
virgin olive oil
Cooking and preparation time:
45 minutes
Method:
Quinoa and spinach soup
In a pan soften the onion in the oil and water for 5 minutes, adding the cumin seeds halfway through. Rinse the quinoa and brown lightly. Add water, bring to boil and cook for 30 minutes.
Add the salt and spinach and cook for another 3 minutes. Flavor with soyn sauce.
