- 250 grams of Quinoa
- 20 cl of beer
- 15 grams of fresh mint
- 15 grams of fresh oregano
- 2 apples
- a few strands of saffron
- 75 grams of macadamia nuts @delalba
- 2 chicken breasts filleted
- extra virgin olive oil
- ground white pepper
Put 750 ml of water in a pot and add the beer, a few strands of saffron and a little salt. When the water starts to boil, add the quinoa and cook for about 15 minutes, until there is no liquid left. Remove the pot from the heat.
Dry the mint and oregano in the microwave, remember that you must perform this operation little by little, following intervals of 20 seconds and removing the leaves. When they are dry, grind them in a grinder to obtain a fine green powder with which you will season the dish.
Peel and split the two apples. Sauté them in a pan with a little olive oil and a little butter until you see that they have cooked and show a soft texture, then put this preparation in the blender and add the macadamia nuts. Blend the whole mixture and strain to remove excess water and obtain a fine and compact puree. Finish by seasoning the puree with a little salt and white pepper.
Cut the chicken fillets into thin strips and grill them. Heat the quinoa and add the herb powder that you prepared and mix well. Also heat the applesauce with macadamias.
To serve on the plate, place a ring and fill with the quinoa and on this a layer of apple puree and accompany with the chicken breast strips. Enjoy!