Servings:
4
Prep time:
10
Cooking time:
15
INGREDIENTS
INSTRUCTIONS
- Place the quinoa in a pot with lightly salted water in an amount equal to twice its volume, place on the stove and turn the heat down to a minimum as soon as it starts to boil. When the water is almost absorbed (it will take about 10 minutes), remove from heat and leave the saucepan covered for 5 minutes.
- Wash the violets quickly, separate the petals and put them to dry on paper towels.
- Blanch the arugula for 30 seconds, so it’ll wilt, in boiling salted water. Drain, retaining a bit of the cooking water, and mix it with the olive oil and pistachios to obtain a smooth cream; If necessary, dilute with a little of the arugula water.
- Season the quinoa with the arugula pesto. Arrange in the bowls, each decorated with violet petals and serve.
