Are almost dinners and Christmas meals over, so, as you promised, Here's another idea for the holidays. If you are vegetarian or have vegetarian guests do not miss this recipe or others that are up to this holiday blog series.

Today we go with an appetizer of quinoa and persimmon sauce. Persimmon also can switch to other fruits such as mango, for example.

INGREDIENTS Quinoa appetizer with persimmon sauce

• 3/4 Cup of Pulses Quinoa Black MIAU
• 1 cup and 1/2 of water
• 1 cup broccoli florets (just we remove the stem so that we remain broccoli florets)
• 3/4 cup cauliflower (single flowers, without the stalk and cut into small pieces)
• 1 carrot cut into pieces.
• Pepper to taste
• Salt to taste
• 1 ripe persimmon
• 1 tablespoon white wine vinegar
• 1 teaspoon of sugar
• Water for sauce (optional)

PREPARATION

1. We put in a saucepan cook the quinoa aguazara, along with Quinoa, broccoli, cauliflower, the carrot, pepper and salt.
2. Cook over medium heat with the lid, approximately 15 minutes or until we see Quinoa has a soft redondelito around your grain. reserve.
3. For the sauce, add the peeled persimmon and cut into pieces in a blender, along with the vinegar and sugar. Grind until a smooth sauce.
4. If you want a sauce a little more liquid simply add a little water, but if we add a lot of water and add vinegar rectify a little more.
5. We can serve in a bowl with sauce or mix both apart and put into wafer cups, wafers or the like.

As you can see is a very simple recipe with a touch of the sauce gives a special flavor.