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Sunflowers of quinoa with exotic side dish


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For 6 people
For the quinoa
500 g quinoa
1.2 litres vegetable stock
extra virgin olive oil

Note: you need a silicone mold with 6 sunflowers (or other method)

Exotic contour
600 g pumpkin
600 g potatoes
200 g small lentils of mountain
1 onion
4 cloves of garlic
3 or 4 teaspoons of curry powder
400 ml coconut milk (1 can)
sesame oil


Quinoa preparation
After having well rinsed under running water using a big colander, toast briefly quinoa in a few tablespoons of extra virgin olive oil.
Add the hot vegetable stock and leave to cook over low heat for about 20 minutes, until it is cooked and the liquid fully absorbed.
Now turn off the heat and let it sit for a few minutes.
Meanwhile grease with oil a silicone mold with sunflowers: floral molds are very effective and create presentations much pleasant, however if you do not have one with the sunflowers of course are fine as well as other molds of your choice and depending on availability.
Pour the quinoa in individual ramekins, pressing it down well with the back of a spoon to pack it and wait until it gets warm or cold before the tin in individual serving dishes, that will not come apart.
Serve the quinoa in the centre of the plate with the exotic side dish.

Preparation of exotic side dish
Soak the lentils for a couple of hours: for those small this is not necessary though it still speeds up cooking.
Peel the pumpkin and potatoes and cut into cubes.
Finely chop the garlic and onion and let them soften in the oil.
Add the curry powder, stir and wait for you to release all its aroma before joining the diced vegetables.
Lastly add the drained lentils and coconut milk.
Let Cook on a low heat for about 25-30 minutes, checking cooking and stirring carefully. If necessary add a little water.
Towards the end of cooking, add salt and when everything is well cooked and the liquid absorbed, serve this quinoa side dish along with quinoa sunflowers.

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Thanks to Emanuela Barbero, webmaster of Vegan3000 and author of vegan cookbooks

Published in the Magazine STARBENE - January 2011, p. 56

Preparation time: about 30 minutes
Difficulty: medium

Quinoa is native to the Andes and grows at high altitudes, around 3000 meters. It was the food of the Inca Empire and its seeding was inaugurated by the King in person, with a spade of gold, traced the first furrow. Quinoa in reality is not really part of the family of cereals, although it is often cooked in the same way. It belongs to the family of chenopodiacee, the same they belong to spinach and beets, and for this reason does not contain gluten.
In our proposed fusion are two distant parts of the globe flavours conjugates: beside the fact we offer an outline of Andean origin quinoa spicy Indian cuisine-inspired, exploring foods and flavors from around the world!

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