- 250 grams of Quinoa
- 20cl 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 filleted chicken breasts
- extra virgin olive oil
- ground white pepper
Put 750 ml of water in a pot and add the beer, a few saffron strands and a little salt. When the water starts to boil, add the quinoa and let it cook for approximately 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 carry out this operation little by little, following intervals of 20 seconds and removing the leaves. When they are dry, grind them in a mill to obtain a fine green powder with which you will season the dish.
Peel and slice the two apples. Sauté them in a pan with a little olive oil and a little butter until you see that they have been cooked and show a soft texture, then put this preparation in the blender and add the macadamia nuts. Crush the entire mixture and strain to remove excess water and obtain a fine and compact purée. 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 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 top of it a layer of applesauce and accompany with the chicken breast strips. !Enjoy!