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Quinoa recipe with vegetables of of 21-08-2015 [Updated on 21-09-2016]
This quinoa with vegetables is a vegetarian dish simple, tasty and versatile, as it can be combined with your favorite seasonal vegetables. Hot is very good, but in summer served cold as a salad it is even more so! I must say that since I started using quinoa, I have used it often, because it is easy to prepare, very nutritious and luckily very popular in the family. These last days of vacation I am alternating the sea with beautiful exploratory tours of the island, we have been to see the plain of the windmills, the Venetian fortresses and of course the ruins of Knossos which, thanks to the history of the labyrinth and the Minotaur have also fascinated the little girl;) This afternoon, if I can convince Ivano, I would like to go for a horse ride in the olive grove, I see it hard, but I'll try anyway;) a kiss friends and good day!
How to make quinoa with vegetables
Start by washing the quinoa very well under running water, in order to wash away any trace of the bitter saponin that covers it.
Then put the quinoa in a saucepan with 2 glasses of water (if you vary the amount of quinoa, remember that the water must always be double the volume of the quinoa).
Then cook over medium heat until all the water is absorbed (it will take at least 15 minutes). So leave it aside.
Wash and peel carrot, potato, eggplant, courgette and pepper and cut them into not too small cubes.
Put them in a pan with chopped spring onion, red pepper and a little oil, add salt, cover with the lid and cook for 15-20 minutes.
Then add chopped tomatoes and basil and cook for another 5-10 minutes.
Add the vegetables to the quinoa.
Serve immediately, decorated with fresh basil, or let it cool in the fridge for an hour first.