Crispy Quinoa Pilaf

Serves 4 to 5

2 cups golden quinoa
1 1/2 qt water or vegetable stock
Salt to taste
1/2 cup red quinoa
2 cups water
Salt and pepper to taste
Frying oil, as needed
Olive oil, as needed
1 onion, diced small
1 oz ginger, chopped fine
2 cloves garlic chopped
1 cup small diced carrots
Sachet of 6 sprigs thyme and 1 bay leaf
1/2 cup white wine
Zest of 1 orange
Julienned snow pea shoots to garnish
Chopped parsley to garnish
Chopped, toasted pistachios to garnish
Picked chervil to garnish
Shaved baby carrot ribbons to garnish

Combine golden quinoa, water or stock, and salt in a medium-size pot and bring to a boil until quinoa is just cooked, about 15 minutes. After quinoa is cooked, strain through a fine mesh strainer and run under cold water until fully chilled. Transfer to a small sheet pan and reserve for later.

For the crispy red quinoa, combine it with the water and boil until fully cooked. After the quinoa is cooked, strain it through a fine mesh strainer and shake off excess water. Add the cooked red quinoa to a large china cap, and carefully place it into a 350°F fryer until all quinoa is fried and crunchy. Remove and place fried red quinoa into a hotel pan and season with salt and pepper. Reserve to the side until needed. 

For the pilaf, place a medium-size pot over medium–high heat, and add enough olive oil to the bottom of the pan to coat. When hot, add onions, ginger, garlic, and carrots. Cook until tender with no color. Add the sachet, and deglaze with white wine. Reduce wine by half and add the cooked golden quinoa. Mix well and cook together until dry. Take off heat and add the zest and salt and pepper. Remove the sachet and place on a hotel pan to cool. 

To serve
Heat up a small nonstick sauté pan with 1 tablespoon olive oil and add 1 cup of the cooked quinoa base. Quickly sauté the quinoa and then add 1 ounce of snow pea shoots, chopped parsley, and 2 tablespoons of crispy red quinoa. Sauté, and season with salt and pepper.

Plate the quinoa on a side plate to create a mound and garnish with chopped pistachios, pea shoots, picked chervil, and shaved baby carrot ribbons over the top.

Repeat for each remaining plate. Serve immediately.