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
Yield: 4 people
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