A refreshing and colorful sweet and savory mixture.
Ingredients For
-
-
Sesame seeds5 g -
220 g
-
x 12
-
x 2
-
x 1
-
x 4
-
x 1
-
125 g
-
10 cl
-
5 g
-
Preparation
1
Add the quinoa to a pot. Add 3 3/4 c cold water to the pot. Bring to a boil and cook for 10 minutes. Let the quinoa sit for 10 minutes. Salt and set aside.
2
Rinse the cherry tomatoes and peel the carrots and mango.
3
Cut the cherry tomatoes into halves, cut the carrots into thin slices, and cut the mangoes into thin slices.
4
Peel and chop the red onion.
5
Peel the avocados and cut into slices.
6
Divide the mesclun between 4 bowls.
7
On top of the mesclun, add quinoa, onion, tomatoes, duck breast fillet slices, avocado, mangoes, and carrot slices.
8
Sprinkle with lemon juice, olive oil, and balsamic vinegar.
9
Add salt and pepper and sprinkle sesame seeds over each bowl. Enjoy!
Pair with
White wine: Bergerac, Faugères, and Corbières.
Dried duck breast fillet can be substituted with fresh, pan-fried duck breast (a half duck breast per bowl).
