Quinoa, pickled Mexican vegetables, hon-shimeji mushrooms, asparagus, and black truffle aioli make up this healthy, vegetarian Paella de Quinoa recipe, just one of the delicious entrees on the menu at Toloache Thompson.
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Ingredients
For the Black Truffle Aioli:
- 2 cups oil
- 1 egg yolk, room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon truffle oil
- 1 tablespoon chopped black truffle Kosher salt to taste
Read more: http://latina.com/recipes/paella-quinoa-vegetarian-recipe-chef-julian-medina#ixzz30obHMvGD
