A kind of potato kibbeh with toasted….quinoa!

Made with quinoa! Because I cooked together with Katinka from Ceviche Ceviche, she made Peruvian dishes and I tried to be on the Lebanese side of things. So all of a sudden I thought that quinoa would work instead of  the bulghur. It might seem strange but it worked out like a madman: the crispyness of the toasted seeds: irrestistible. But don’t let it sit around or it will loose its crispiness. 

Serves 4

4 yellow waxy potatoes, unpeeled 
3 spring onions
zest of 1 orange
zest of 1 lemon 
1 tsp of dried mint 
100 g of quinoa
olive oil

Boil the potatoes in salty water until soft. Peel them. Chop the green part of spring onions finely. Mash the potatoes and add the spring onion and citrus zest, dried mint. Mix well. Rinse the quinoa and add to a hot dry frying pan. Roast them in 5 min. They might pop a little! Add the roasted quinoa to the potato and ‘knead’ well. Spread out on a plate, make a nice pattern, sprinkle with some fleur de sel and extra spring onion and drizzle with olive oil. Eat directly!