Logo vegan3000

Spring quinoa

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

200 g quinoa
120 g of peas
a bunch of asparagus
100 g of corn
1 carrot
0.5 brick of tofu to the natural
extra virgin olive oil
acidulous of umeboshi
2 tablespoons chopped parsley
water used to cook the vegetables to taste

Instructions

Rinse the quinoa, drain and cook with absorption with 1.5 volumes of salted water for about 15 minutes.
Clean the asparagus and cook in a little water, possibly taking tips out of the water for about 10 minutes.
Remove from water and allow to cool.
Cut into small pieces.
Clean carrots and dice.
In boiling salted water blanch the peas and then carrots for a few minutes, keeping them crispy.
Keep water aside.
Blanch the tofu for about ten minutes.
Mix the quinoa with vegetables.
Prepare a sauce by blending the tofu, the acidulous of umeboshi, the oil, the parsley and a little cooking water, just enough to get a creamy liquid enough with which season the quinoa with vegetables.


Do you like this recipe?
Please leave your vote and/or comment


Please share on


Notes

Thanks to Associazione di Laboratorio di Cucina Naturale

Your votes  

Vote this recipe



Visited 2080 times

Your votes   

Your comments  

Leave your comment



No comment so far

 
Have you tried these recipes?
Have you read these news?