Quinoa, Begonia & Crab Verrine

Quinoa Begonia  Crab Verrine

While begonias (Begonia tuberosa) liven up gardens and patios in a kaleidoscope of colors, their beautiful blossoms can also brighten up any finished plate. Their petals have a delicate crunchy texture and citrus-like flavor and are a wonderful addition to this dish featuring quinoa, the ancient grain native to the highlands of Bolivia and Peru. Quinoa, which retains a pleasing crunch even after it is cooked, is considered a “superfood” — packed with nutrition in the form of protein, iron, and fiber, and naturally gluten-free. A verrine (from the French word verre, meaning glass) is a dish presented in a jar or glass. 


Recipe CourseAppetizer



  • 1 1/2 cup chicken broth
  • 3/4 cup quinoa
  • 3 green onions, chopped
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 2 tablespoons teriyaki sauce
  • 1 small carrot, shredded
  • 4 ounces cleaned crabmeat
  • 1/2 cup fresh corn kernels
  • salt and pepper, to taste
  • 1 tablespoon lemon juice
  • 1/4 cup begonia petals
  • Begonia blossoms, for garnish


  1. In a medium saucepan, bring the broth to a boil, stir in the quinoa, and cover. Reduce heat and cook just until the quinoa still has a bit of a bite and all the liquid is absorbed, 12 to 15 minutes. Transfer to a bowl and fluff with a fork. Let cool 15 to 20 minutes. 

  2. Meanwhile, make the teriyaki mayonnaise. In a blender, combine the green onions, mayonnaise, yogurt, and teriyaki sauce, and process until smooth. Reserve 4 tablespoons for garnish. 

  3. Gently combine the teriyaki mayonnaise, cooked quinoa, carrot, crabmeat, corn, lemon juice, salt, pepper, and petals. Divide the mixture among 4 glasses and top each with a tablespoon of the reserved teriyaki mayonnaise and a fresh begonia blossom. 


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