Today we will follow the request of our friend Betty, who asked us to prepare a dish with Quinoa so we can give you some idea on how to use it at home. Taking advantage also of the thorny zucchini (chayote or Sechios) that Emanuele gave us, here is born a dish completely vegan but that does not give up at all to taste. Depending on the amount of ingredients that we decide to use, this range can be used indistinctly as an appetizer or as a main course to your choice. But let's proceed immediately with the preparation of this healthy dish.
____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____
2 Chayote
1 Genoese zucchini
2 slices of eggplant high one finger
1 shallot
1 carrot
2 tomatoes
50 grams of rocket
300 grams of black quinoa
2 tablespoons of soy sprouts
4 slices of fennel for decoration
Salt, pepper and E.V.O. oil Taste
We hair the chayote paying much attention to the thorns (before peeling, we can spear with a fork and pass the peel on the flame of a stove to burn the thorns in order to handle them with greater freedom) and cut in two or three parts to Depending on the size and Priviamoli of the central core. Put them on a baking sheet lined with parchment paper, Saliamoli and Ungiamoli with a little oil, then we supply, in preheated oven, for 30 ' about at 230 °. Meanwhile, let's bake quinoa in abundant boiling salted water for about 15 '.
While the ingredients that require more time cook, dedicate to the preparation of vegetables to be combined with quinoa. In a sauté we heat, with a sweet flame, two tablespoons of oil, then, before it starts to fry, we add all the vegetables. Let's skip them for 5 ' then add the rocket minced by having the foresight to leave a few leaves aside for the final decoration. Let's fix salt and pepper and blow it up for 5 more.
After the cooking time, we can turn it off. At this point the quinoa should be ready. Scoliamola and agenda to vegetables. We all do it for a couple of minutes.
Bake the chayote that now should have a nice golden color and be soft and prepare for serve.
In the center of the dish, lay the boat of chayote, ricopriamola with quinoa and let the same fall on the plate. We decorate with a few leaves of rocket, of the bean sprouts and a slice of fennel. We complete the dish with a drizzle of raw oil.
Enjoy your meal!!!!!