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Baked quinoa with seasonal vegetables


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For 4 people:
320 g quinoa
400 g of seasonal vegetables
0.5 chopped onion
1 clove of garlic
extra virgin olive oil
750 ml vegetable stock


Bring to the boil, then pour the quinoa and continue to cook until the corn will have absorbed all liquid.
In a pan with two tablespoons of olive oil and sauté the onion and crushed garlic clove before the latter United diced vegetables coloring or thin strips, being careful to follow an order of precedence by consistency and cooking time and making spend one to two minutes between one and the other.
After adding the last, cover and let braise for 15 minutes.
Unite at this point the quinoa with vegetables, add salt and mix well until mixture is quite smooth.
Fill a baking pan or a baking dish greased with oil with the mixture.
Press it down for good with your hands, make it more uniform surface, moisten with a little olive oil and bake in preheated oven at 180° C, and cook until the surface will be colored a nice golden brown.
Once baked, before slicing let stand for ten minutes.

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(Thanks to Albergo Katia di Jesolo)

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