Sometimes that’s what happens… you have a fresh piece of sashimi red snapper, fresh baby leaf salad, homemade umeboshi and you want to eat them altogether. Now what would be the simplest carb to go with would be obviously Japanese rice. But when it’s late and hungry mouths are begging for food… rice is not such a good option: too long to cook. Pasta wouldn’t really fit, but quinoa would definitely! And yes it was a perfect match despite the very various inspirations. Here is what I did:
I simply cooked (boil/steam) a 3-color quinoa mix; I pan grilled the snapper; dressed the salad with olive oil; added an umeboshi on top. That’s it! That’s really not cooking actually but it’s a good way for me to get familiar with my new kitchen!!!