QUINOA PARIS is a seed to germinate a certain idea of living well and preserve the reminiscence of beauty and well-being, through places and decorations, taste and sensory experiences, and timeless objects designed to grow with you.


QUINOA PARIS est une graine pour faire germer une certaine idée du bien vivre et préserver la réminiscence du beau et du bien-être, à travers des lieux et décors, des expériences gustatives et sensorielles, et des objets intemporels pensés pour grandir avec vous.




For 4 people

  • 200g of French beans cut in pieces of 5cm and cleared
  • 200g of cleared shoots of soya
  • 200g of clear-cut and cleared white cabbage
  • 4 hard-boiled eggs cut in districts
  • 4 small clear-cut cucumbers
  • 300g of firm tofu
  • 300g of tempeh
  • 2 potatoes boiled, peeled(mangy) and cut in cubes (optional)
  • Lontong or cake in the (optional) rice
  • Krupuk or (optional) emping

    Pour la sauce
  • 300 g of not salty (steep) peanuts
  • 5 peeled (mangy) cloves of garlic
  • 2 seedless and cut red peppers
  • 60 g of sugar of palm(flipper) (or brown sugar)
  • 1 tblsp of extract of tamarin
  • Juice of a lime
  • Salt


  1. Prepare at first the sauce by deep-frying peanuts in a hot pan with a soup spoon of plant oil (jump this stage if they are already roasted). Move frequently for a few minutes until they are slightly brown.
  2. Crush peanuts, garlic and hot pepper with a mortar and a pestle or in a blender to obtain a homogeneous dough.
  3. In a frying pan, combine the dough with the extract of tamarin, the green lemon juice and the water (approximately 5 cl). Keep simmering to obtain the consistency wished during approximately 5 minutes. Take away from the fire.
  4. Cut the tofu in cubes of 2 cms. Deep-fry the tofu in a frying pan with some hot plant oil to tan them slightly of all the sides.
  5. Cut the tempeh and deep-fry during some minutes
  6. Arrange all the ingredients in a plate and be of use with the sauce to peanuts.