With Sous Chef Nguyễn Duy Anh of The Anam Resort in Cam Ranh

Ingredients:

● 600g of vegetable stock

● 100g of Trio de quinoa

● 1g of thyme leaves

● 2g of salt

● 1g of peppercorn

● 1 bay leaf

Vegetable

● 20g of baby carrots

● 10g of asparagus

● 10g of fava beans

● 10g of brown and white beech mushrooms

● 50g of baby beetroots

Herb dressing

● 20g of chopped coriander

● 1g of lemon or lime zest

● 5g of chopped parsley

● 45g of olive oil

● 10g of honey

● 15g of lemon or lime juice

quinoa salad

Method:

Preheat a fan-forced oven to 180 C. Trim the leaves off the beetroots and then wrap each baby beet in foil, place them onto a baking tray and place the baking tray into the pre-heated oven. Cook for 50 minutes or until cooked through. Remove and unwrap the baby beets from the foil and, when cool enough to handle, peel off the skin.

Bring the baby carrots and asparagus to boil in hot water until soft.

Stir-fry fava beans and mushrooms with butter and season with salt and butter.

Chef Nguyễn Duy Anh

To cook the quinoa, bring the stock to the boil in a large pan and add the quinoa, thyme, salt, peppercorn and bay leaf. Cook for 15 minutes until tender, remove the pan from the heat and drain off any excess liquid. Remove the thyme, bay leaf and peppercorn. Allow the quinoa to steam and season lightly.

Meanwhile to prepare the herb dressing, place all of the herb dressing ingredients in a mixing bowl and whisk everything together. Add salt and pepper to taste.

For plating, place the quinoa and herb dressing into a mixing bowl, and mix them together. Put the mixed quinoa on a plate, then place all of the vegetables on top of the quinoa (like in the picture), and decorate with some garnish and finish with a drop of extra olive oil. VNS