1. QUINOA TOFU
– White quinoa, 500 grams
– Water, 2 liters
– Lemon juice, 40 milliliters
Soak the quinoa in water for at least three hours. Blend with the water and lemon and press through a cloth. Cook the mixture over high heat, stirring constantly with a whisk. Allow to cool down until it turns solid and add a dash of lemon juice.
2. BEAN EMULSION
– Peeled, bleached field beans, 400 grams
– Huacataya oil, 80 grams (a traditional aromatic herb)
– Sunflower oil, 70 grams
– Water, 1.20 liters
Peel and poach the beans. Cool down the beans with ice water. Peel off the inner skin of the beans and toss them in a blender with sunflower oil, and water. Process until a puree is formed and then add the Huacataya oil little by little until it forms a fully-blended puree.
3. COOKED QUINOA
– Black quinoa, 20 grams
– White quinoa, 20 grams
– Red quinoa, 20 grams
– Lemon, 3 pieces
Cook all three kinds of quinoa in boiling water for 5-6 minutes. Remove, drain and season with lemon and salt as desired.
4. QUINOA MISO
– White quinoa, 400 grams
– Koji mushrooms, 3 grams
Cook the quinoa in boiling water for 5-6 minutes. Remove from water and stir. Ferment the koji mushrooms in a fermentor for 3 days. Remove and mix with salt. Let stand for 3 months in a dry environment at a temperature between 30 to 40 degrees Celcius.
– 8 different types of greens, set aside to use for plating.
6. KOMBUCHA DE TE NEGRO
– Black tea, 20 grams
– Sugar, 120 grams
– Water, 2 liters
– Kombucha Starter, 200 grams
– Starter Symbiotic Culture of Bacteria and Yeast (SCOBY), 50 grams
Boil water and add the sugar. When water is boiling, remove from heat and add the black tea. Let stand until it reaches a temperature of 40 degrees Celcius. Sift and place in a tightly closed container. Add the kombucha and SCOBY starter. Let stand for 7 days.
Place a bed of quinoa tofu with small mountains (20 grams) of quinoa of different colors all over the dish. Plant scoops of puréed beans on top of the quinoa and cover with the greens. Assemble a bean purée quenelle (dumpling shape) on one side. Serve at room temperature.