Wash the quinoa very well with fresh water using a strainer. Cook for 12 minutes in water or in the vegetable stock. Once cooked, wash again and reserve.
In a bowl mix Tetraselmis Sabor a Mar with a tablespoon of oil and reserve.
Cut the red and green peppers into small pieces, sauté and add to the quinoa. Add the butter and the Parmesan and put it on the fire until they are absorbed.
Incorporate the oil infused with Tetraselmis chii Sabor a Mar prepared previously.
Plate the quinoa risotto and add the dried tuna.
December 23, 2020