Timbale of buckwheat quinoa tortillons
Publiée le 03/05/2018
From a recipe
of Pascale, BlogBioZen ©
Realization of the recipe
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).
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.