Coconutbowl with Tempranillo wine vinegar

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[vc_column_text]10 cl ECO traditional vinegar
Quinoa
100 g small diced pumpkin
60 g pomegranate seeds ready to eat
½ avocado
40 g champignons
Radish sprouts
2 cl extra virgin olive oil, salt and pepper[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_single_image image=”5145″ link_type=”no-link” hover_effect=”image-effect-zoom-in” scroll_animation=”fadeInUp”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″] [vc_column_text]FOR MARINATED CHAMPIGNONS
Rinse the champignons and cut off the bottom of the stalks. In a bowl, mix together the vinegar (about 10 tablespoons), oil (about 2 tablespoons) and a little pepper. Thinly slice the champignons and marinate in the mixture for about 30 minutes. Then stir-fry the champignons in a pan.

FOR PUMPKIN
Once the pumpkin is cut into small dice, place in an ovenproof container and then add a little oil. Roast in an oven preheated to 170°C for about 15 minutes. The size of the dice will also influence the roasting time. Keep checking until it is al dente.

FOR QUINOA
To cook the quinoa, bring 3 parts of water to the boil. Add salt to taste and 1 part of quinoa. Leave to cook for 10 minutes and then leave to stand for 5 more minutes. Then drain and it is ready to serve.

COCONUTBOWL ARRANGEMENT
To begin with, place the quinoa at the bottom of the bowl. Then add the diced pumpkin, the champignons, the avocado, the pomegranate and the sprouts. Finally, drizzle with olive oil and vinegar to taste. If you have time, you can also make a vinegar reduction to round off the dish.

Original recipe created by https://www.lalolatakeaway.com/[/vc_column_text][/vc_column][/vc_row][vc_row background_image=”1800″][vc_column width=”1/1″][vc_column_text]

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets

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