Quinotto XO

Cook for 20 minutes the beet skin in 2 glasses of water and one glass of white wine. Add a little salt and a little pepper to taste.

Cut the raw beets into small cubes and save them.

In a blender glass or with the blender add a cooked beet and the juice of that beet, a pinch of salt and oil. To make it emulsify, add the oil little by little until you get a uniform puree. Set aside

Toast the quinoa a little and add twice as much of the cooked beet skins and wait for it to cook.

While the quinoa is cooking, we prepare to whisk the vinegar, the jalapeños, the teaspoon of lemon and the parsley and we add little by little AVOE. Set aside

When the quinoa is ready, add the beet puree, the diced beets and the Parmesan! It will look like risotto

Add the parsley and jalapeño vinaigrette to the baby spinach and stir well.

We make the egg, if it is grilled, the better.

And mount the spinach on the outside, the quinotto in the center and the egg on top. Delicious