I wanted to expand on the crunchy quinoa previous recipe and came up with this random idea which I rushed for lunch, since I had a spare hour. I cooked the quinoa in the veal tongue stock (I ate it yesterday for dinner) and when it was cooked, rested and fluffed, I mixed it with salt and oil and roasted it in the ventilated oven at 190°C. I then blended a roasted red bell pepper and boiled peas to make a purèe to use as a base for the quinoa, then I decorated with peas I reserved and added an o…