Quinoa and Banana

White and Red Quinoa, Banana Mayonnaise, Fried Banana, Avocado, Cherry Tomato, Bacon, Cashew, Apple Cider Vinaigrette, Fresh Herbs

Chef Erik Ramirez of Llama Inn | Brooklyn

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Adapted by StarChefs  | February 2017

INGREDIENTS

Mayonnaise:
Yield: 450 grams
2 egg yolks
7 grams mustard
5 grams salt
20 grams apple cider vinegar
350 grams sunflower oil
30 grams water

Banana Mayonnaise:
Yield: 40 servings
525 grams whole, unpeeled bananas
450 grams sour cream
180 grams water
18 grams salt

White and Red Quinoa:
Yield: 1 serving
85 grams cooked white quinoa
Grapeseed oil
21 grams cooked red quinoa

Fried Bananas:
Yield: 1 serving
Oil for frying
41 grams whole, unpeeled bananas

Apple Cider Vinaigrette:
Yield: 10 servings
375 grams apple cider vinegar
8 grams salt
30 grams sugar
½ gram xanthan gum
188 grams grapeseed oil

To Assemble and Serve
Yield: 1 serving
14 grams cashews, toasted
8.8 grams bacon, cut into ½-inch cubes
25 grams cherry tomatoes, halved
20 grams avocado, cubed
3 grams mint, chopped
3 grams parsley, chopped
3 grams chives, chopped
30 grams red onion brunoise
Salt

METHOD

For the Mayonnaise:
In a food processor, combine egg, mustard, salt, and vinegar. With the motor running, drizzle in oil to emulsify. Adjust consistency with water if needed.

For the Banana Mayonnaise:
Heat oven to 225ºF. Place bananas on a parchment-lined sheet tray and roast 1 to 2 hours, until completely soft. Peel and add fruit to a blender with 450 grams Mayonnaise, sour cream, water, and salt. Purée until smooth and pass through a chinois.

For the White and Red Quinoa:
Heat oven to 325ºF. Spread white quinoa onto a sheet pan and dry in oven. Remove from oven and reserve. Heat some grapeseed oil in a pan over high flame and fry red quinoa until crisp; drain on paper towels. Reserve crispy quinoa in an airtight container lined with a paper towel. 

For the Fried Bananas:
Heat oil in a deep fryer to 350ºF. Fry bananas until dark; drain on paper towels and cool. Once cooled, peel and slice into ¼-inch rounds.

For the Apple Cider Vinaigrette:
In a blender, combine vinegar, salt, and sugar. With the motor running, shear in xanthan gum and drizzle in grapeseed oil to emulsify. Strain through a chinois.

To Assemble and Serve:
In a bowl, toss to combine cashews, bacon, 35 grams Banana Mayonnaise, and tomatoes. Then add avocado and lightly fold in so it retains its shape. Spoon onto a plate and cover with Fried Bananas. In a separate bowl, combine White and Red Quinoas, chopped herbs, 59 grams Apple Cider Vinaigrette, and  onion. Season with salt. Cover Fried Bananas mixture with quinoa salad.

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