Creamy red quinoa timbale with green vegetables

Creamy red quinoa timbale with green vegetables

How can I do?

I cook steamed vegetables, taking care to keep them crisp.

At the same time, I carefully rinsed red quinoa. I heat the kettle 360g water I will come pouring into a container on the vegetable stock cube.

In a casserole, I make onion briefly in olive oil. I pour the red quinoa and vegetable broth. I'll cook, fire-low heat for 15 minutes. Then I have to cover sources and let the heat for at least 5 minutes.

I will replace the Dutch oven over low heat. I seasoned with gomasio and pepper. I add almond puree and I strongly mix to coat the quinoa. Finally, I have the Greens and I add mixture until it is hot.

I draw the plates, with a cookie cutter and then I gomasio and sprinkling of sunflower seeds.

  • 1 cup olive oil

  • 1 large onion

  • 1 cube vegetable gluten

  • 160g red quinoa

  • 300g vegetables (beans, small

  • Peas, broccoli)

  • 4 cup chopped bulging with almond butter

  • gomasio

  • Pepper

  • Sunflower

Total time: Preparation + cooking time: 40 min
Yield: 4 people

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