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350 g quinoa
250 g peas
200 g tomato passata
150 g tofu
1 tsp curry powder
4 g agar agar
Celery, carrot and onion to taste
2 tsp extra virgin olive oil
Gomasio with herbs to taste


qb = quanto basta
Cc = cucchiaio
cc = cucchiaino
pz = pizzico


Cook the quinoa in unsalted water (2 parts water to one part quinoa) and use the steam to cook the peas and the diced vegetables. When all the water has been absorbed, the quinoa is cooked. Next mix the vegetables into the quinoa, keeping out 200 g peas. Season with gomasio and herbs, drizzle with olive oil and leave to cool. Cut the tofu into small cubes, sauté in a frying pan with a little oil and the curry powder, and add to the quinoa. Season the remaining 200 g of peas with gomasio and purée them with a little water. Put the resulting purée into a small pan, add 2 g of agar agar, mix vigorously using a whisk, and bring to the boil. Remove from the heat, pour the purée into a glass and leave it to rest for a couple of hours. Do the same with the tomato passata, boiling with agar agar and leaving to cool. Arrange the quinoa salad on plates and top with marble-sized balls of peas and tomatoes, made using a melon scoop.

Recipe and photos by Stefano Polato, Chef at Ristorante Campiello, Monselice (PD)

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