In Lima, the capital of the Viceroyalty of Peru , the monastery was the oldest of Our Lady of the Incarnation , in their cloisters born delicate sweet we call mana.
Ingredients:
3 Heirloom tomatoes (or similar), cut into thick wedges
3 Portobello mushrooms, cut into quarters
3 Japanese eggplants, cut into 1 cm thick slices.
3 jalapeños, seeded and deveined, cut into diagonal slices
12 Italian dark-green baby zucchinis, cut in half lengthwise
18 baby zucchinis, halved
6 tsp cilantro, chopped using the chiffonade technique
2 tablespoons minced garlic
5 tablespoons extra virgin olive oil
100 g of arugula
½ cup cooked quinoa
Maras Salt to taste
Freshly ground black pepper to taste
Crispy quinoa (see recipe*)
Feta cheese vinaigrette (see recipe*)
Miso-yellow ají pepper vinaigrette (see recipe*)
Method
Mix the vegetables with garlic and olive oil. In a very hot wok-type skillet without oil, fry the vegetables until brown. Once they are cooked, transfer them to a bowl, mix them with miso-yellow ají vinaigrette until everything is juicy.
In another bowl, add the cooked quinoa, crispy quinoa and cilantro with the feta cheese vinaigrette and season with Maras salt. Dress the arugula with a little miso-yellow ají vinaigrette to decorate the salad.
Plating
In a square or rectangular dish, serve the dressed quinoa first. Then place the vegetables over the quinoa and garnish with arugula.
* Crispy Quinoa
3 cups canola or vegetable oil.
1 cup cooked quinoa
Pour the oil into a small pot and heat it to 350 °F. Fry several tablespoons of quinoa, using a fine strainer to remove the quinoa as soon as it is crispy.
* Miso-yellow ají pepper vinaigrette
1 cup white miso
½ cup + 6 spoonfuls honey
2 teaspoons ground yellow ají pepper, mild variety
1/3 cup rice vinegar
6 tablespoons + 2 teaspoons canola oil or good vegetable oil
2 tablespoons + 4 teaspoons fresh lemon juice
Sea salt to taste
Fresh ground black pepper
Mix all the ingredients with a mixer in a bowl until uniform.
* Feta cheese vinaigrette
1 cup fresh or feta cheese
2 tablespoons honey
8½ tablespoons cider vinegar
5 teaspoons oregano
3 soda crackers
3 tablespoons + 1 teaspoon extra-virgin olive oil
Sea salt to taste
Put all the ingredients in a blender, except the oil, and blend well. Turn the blender down to medium and add the oil little by little until the mix is emulsified.
