Spanning 60,000 square feet, Yangming Spring is an advocate for slow, eco-friendly and healthful fare, whose polished and tranquil atmosphere makes a convincing case for its cause. Its dishes abstain from any processed ingredient and deviate from convention in preparation.
In this featured dish, red quinoa is the star. It boasts 14 per cent protein content (equal to flour and twice as much as rice) and 14 per cent dietary fibre (three times the amount of oat and six times sweet potato). The quinoa is equally rich in minerals. It contains 2,523ppm calcium (42 times the amount of rice and 23 times more than oat). When compared to sweet potato, it possesses 11 times as much iron and eight times as much zinc.
Selenium and germanium are the other crucial elements found in this precious grain. Furthermore, it has nine types of essential amino acids human body can’t produce. Along with its anti-inflammation function, red quinoa is basically the superfood of all superfoods.
Follow Yangming Spring’s recipe below and give this wonderfully nutritious dish a try at home.
Recipe: Truffle and Red Quinoa Rice
Ingredients
White truffle oil (5g, replace with tea seed oil if preferred)
White rice (200g)
Red quinoa (20g)
Brown shimeji mushroom (10g)
White shimeji mushroom (10g)
Celery, diced (a little)
Shredded mozzarella and cheddar (20g)
Parmesan powder (10g)
Cauliflower (1 crown)
Water (150g)
Seasonings
Salt (to taste)
Sugar (to taste)
Method
1) Rinse the red quinoa to clean. Cook it using the ratio of three parts water, one part quinoa.
2) Stir-fry the mushrooms, celery and rice until fragrant.
3) Add the red quinoa, shredded mozzarella and cheddar, parmesan powder, water. Season with salt and sugar.
4) Simmer on low heat until the water is all absorbed.
5) Before serving, pour in the white truffle oil and mix evenly.
6) Add cauliflower and potato chips on top to finish.
This article was first appeared in MICHELIN Guide Hong Kong Macau and is translated by Vincent Leung. Click here to read the original article.
