Oysters With Homemade Smoked Tabasco And Crispy Quinoa (3 Pieces) Recipe

Time30m

Serves1

Huîtres, Tabasco Fumé Maison et Quinoa Croustillant (3 Pièces)

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Quinoa
Rinse the quinoa under cold water. In a small pot, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Let cool.
2
Crispy Quinoa
Once the quinoa has cooled, heat olive oil in a skillet over medium heat. Add the quinoa and spread it evenly. Cook for about 5-7 minutes until it becomes crispy and golden brown, stirring occasionally. Remove from heat and set aside.
3
Prepare Oysters
Shuck the fresh oysters carefully and place them on a serving platter. Drizzle with smoked Tabasco sauce and a touch of lemon juice.
4
Plate and Serve
Top each oyster with a small amount of the crispy quinoa. Season with sea salt and black pepper to taste. Serve immediately and enjoy.