A symphony of Green!

People :

4

Preparation time :

45 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 180 gr of Quinoa
  • 300 ml vegetable stock
  • Salt

For the chutney :

  • 150 gr of coriander
  • 1 green chilli
  • Fresh ginger
  • 1 clove garlic
  • 1 lime juice
  • Salt
  • Cumin
  • Coconut milk
  • Olive oil

For the couscous:

  • Broccoli

For the vegetables:

  • 1 courgette
  • Remains of broccoli
  • Kale
Preparation

The Quinoa:

  1. Soak the quinoa for 20 minutes.Then give it a good rinse and cook it with a lid from cold water. Bring to the boil then simmer for around 10 minutes aprx. Reserve

Para el chutney:

  1. Place everything in the food processor with the exception of the coconut milk. Once it has blended together add the coconut milk and re-emulsify. Place in the fridge.

For the couscous:

  1. With the knife, cut the outermost florets of the broccoli very finely so it resembles couscous. Reserve in iced water.

For the blanched vegetables: 

  1. Cut all the vegetables into strips and blanch for 3 minutes. Cool in ice water.
Presentation
  1. Mix the quinoa with the sauce and arrange it in a small pile in the center of the dish. On top of it, place a the vegetables on top.
  2. Cover thoroughly with broccoli couscous.

Additional information

People :

4

Preparation time :

45 min

Difficulty:

Easy

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