Soak quinoa for 20 - 30 Minutes, boil until ready in salted water in a ratio of 1: 2. Add a little butter and fresh herbs to the finished porridge.
Clean and dry the liver with a paper towel. In a preheated pan greased with butter, fry the liver until half cooked.
When the liver is almost ready, add to it an apple, sliced in strips, and simmer all together until the liver is fully cooked.
On a plate put shredded Beijing cabbage, liver with apples, arugula on top, slices of tomatoes and pomegranates. Pour olive oil, salt and pepper to taste.
Serve with quinoa.
Quinoa (150 g) with a salad of slightly salted trout or tuna and pomegranate (300 g)
Ingredients
Directions
Soak quinoa for 20 - 30 Minutes, boil until ready in salted water in a ratio of 1: 2. Add a little butter and fresh herbs to the finished porridge.
Clean and dry the liver with a paper towel. In a preheated pan greased with butter, fry the liver until half cooked.
When the liver is almost ready, add to it an apple, sliced in strips, and simmer all together until the liver is fully cooked.
On a plate put shredded Beijing cabbage, liver with apples, arugula on top, slices of tomatoes and pomegranates. Pour olive oil, salt and pepper to taste.
Serve with quinoa.
Quinoa (150 g) with a salad of slightly salted trout or tuna and pomegranate (300 g)