for 4 person

Radish crisps

	oil for deep-frying
50 g	black radishes (e.g. ProSpecieRara black radish), very thinly sliced
1 pinch	salt

Quinoa

1 tbsp	olive oil
1	red onion, thinly sliced
300 g	black radishes (e.g. ProSpecieRara black radish), diced
300 g	quinoa
6 dl	vegetable bouillon, hot
2 dl	cream
3 tbsp	thyme, finely chopped
1 tbsp	lemon juice
80 g	Sbrinz, coarsely grated
	salt and pepper to taste
20 g	black radishes (e.g. ProSpecieRara black radish), very thinly sliced

How it's done

Radish crisps

Heat the oil in a cooking pot to approx. 180°C. Pat the radish dry using kitchen paper, deep-fry in batches for approx. 3 mins. Remove and drain, season with salt.

Quinoa

Heat the oil in a pan. Add the onion and radish, sauté for approx. 3 mins. Add the quinoa and sauté briefly while stirring. Gradually add the bouillon, stirring frequently, so that the quinoa is always just covered with liquid. Simmer for approx. 10 mins., pour in the cream, then simmer for a further 10 mins. until the quinoa is al dente. Add the thyme and lemon juice, stir in the cheese, season. Top with the radish chips and fresh radish.

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