This recipe comes compliments of my older sister, Mayol. (AKA Scientist Barbie) That’s not really her name, but that’s what I call her and have called her for just about as long as I could remember. Besides being the smartest person I know, yea she is a genius, she is also a really good cook. It must run in the fam.
Marlooz, my dutch twin, and very talented videographer, was in San Francisco for about 6 weeks and before going back home to Amsterdam she requested a special going away meal. Of course I abided. (or is it abode?) I served this quinoa dish along with a grilled mushroom and onion salad and grilled chicken. We were happy campers, although sad that Marlooz was leaving us.
I call it southwestern & Asian fusion because it has ingredients that are very traditional to Southwestern cooking like black beans and bell peppers. But the vinaigrette that brings it all together has a little Sriracha (my new favorite ingredient) and soy sauce, which are both very asian. Asian or Southwestern – whatever you want to call it – it is delicious and healthy and fiber filled.
Lobster Soup? Yes please. Actually this is the poor man’s lobster soup but hey those are just details.
As you know I get a lot of vegetables and sometimes I just don’t know what to do with them. That was the case when I looked into the refrigerator and saw 1.5 large cauliflowers the other day. It was rainy (as usual) here in San Francisco, so I thought – SOUP! It was creamy without any cream and rich with the additions of Langostino and Truffle Oil. This simple (only 5 ingredients) dish can impress even a foodie crowd in the most humble way. Enjoy!