Usuba
Quinoa with Langoustine in Coconut Sauce
An exquisite dish featuring tender quinoa infused with coconut milk and seared langoustine. Aromatic herbs and spices create a harmonious flavor profile.
- Total
- 20 min
- Standard serving
- 223.1 g
1
Ingredients
Total 10
Instructions
- 1
Step 1
Boil quinoa in salted water for 15 minutes, then drain the water.
- 2
Step 2
Finely chop the parsley and mix with quinoa. Heat the coconut milk, add the quinoa with parsley to it, stir and warm through.
- 3
Step 3
Cut the langoustine in half lengthwise. Fry in olive oil with crushed garlic and a sprig of thyme for 30 seconds to 1 minute.
- 4
Step 4
Place the quinoa on a plate, arrange the langoustine halves on top. Garnish with cilantro, drizzle with olive oil and sprinkle with saffron.
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