Timbale of buckwheat quinoa tortillons

Publiée le 03/05/2018



From a recipe

of Pascale, BlogBioZen ©


Realization of the recipe


    Gluten and lactose free
  • 100g of quinoa buckwheat tortillons
  • 1 slice of organic smoked salmon
  • 1 small organic zucchini
  • 6 organic cherry tomatoes
  • Rice cream
  • 1 tablespoon of Vigean gourmet roasted argan oil 

Preparation: 15-20 minutes

Start by cutting the zucchini into thin slices.
Cut the cherry tomatoes in half
Place in a deep dish and add a tablespoon of gourmet roasted argan oil
Let macerate for 20 to 30 minutes.

Cut your slice of salmon into thin slices.
Brown quickly in the cream of rice (2 to 3 minutes).
Set aside.

Cook your quinoa buckwheat tortillons for 6 to 8 minutes (al dente 6 minutes).
Drain your tortillons , add the cream of rice.

Finally came the time of presentation: take a cookie cutter with a diameter of 9 cm.
Start by putting your tortillons, then your salmon slices.
Place a few slices of zucchini and cherry tomatoes.
Finally decorate the whole with a teaspoon of Vigean gourmet roasted argan oil.

Good taste tasting!

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