Utensils
- a fine strainer
- a saucepan
1. Quinoa
Rinse the quinoa using a fine sieve. Bring the water to a boil and then lower it. Immerse the quinoa in 2 times its volume of water. Drain and rinse with cold water.
2. The dressing
Whip the vinaigrette with 3 tablespoons of olive oil, a juice of one orange, a spoonful of white balsamic vinegar, 2 tablespoons of mustard, a shallot, salt and pepper.
3. Editing
Season the quinoa with the vinaigrette and arrange the various BROVER ingredients and crawfish tails harmoniously. Also place previously roasted peanuts in the oven for 30 minutes at 130°C.
