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Spring quinoa


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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


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.

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Thanks to Associazione di Laboratorio di Cucina Naturale

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