So many possibilties hard to decide. At the end I finished with at least side-idea.
Doesn't it look great and the taste - don't need any words for it.
I hesitated for a long time wether I should use rice, quinoa or couscous or mashed potatoes. Well so many variations and at the end I landed with the quino. Been a while when I eat last.
Not disappointed about the decision - definitely !
If you are thinking about serving a "meat-side" just change the sauce in what compains best.
I enjoyed it just like it is, getting the full taste out of it.
Maybe your inspired for a christmas dish if you are still thinking about what to serve. (Like I did....)
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Quinoa with Broccoli and Curryfoam
4 Persons
45 min cooking tme
Ingredients:
200 g Quinoa
salt
400 g broccoli
250 oyster mushrooms
4 spring onions
1 onion
2 knob garlic
about 2 Tbsp. Agavenectar
1-2 tsp. yellos curry paste
1/2 tsp. curcuma
2 Tbsp. oil
pepper
about 1 Tbsp. Aceto balsamico bianco
1/2- 1 Tbsp. lemonjuice
100 ml soycream
4 dessertrings
Preparation:
Rinse the quino in a fine sieve and cook in a pan with 750 ml water and let lightly cook for 15- 20 min till the liquid is absorbet and at the end salt. After the time let the quino stand for another 5 min.
Meanwhile wash the broccoli and brake into flowerts, peel the upper stempart and cut into slices. Steam the broccoli in a steamer over cooking water dill al dente. Drain in a sieve and drain with cold water.
Clean the mushrooms and pluck into pieces. Cut the spring onion into rings.
For the curryfoam:
Peel the onion and garlic and finely dice. Püree both with 1 Tbsp. Agavenectar, Currypaste, curcuma and 70 ml water.
Cook the vegetables in oil over medium heat for about 5.7 min till the mushroom are tender. Seasone with salt, pepper and vinegar and give a bowl. Shortly roast the spring onion in the left oil and turn off the heat.
Season the quinoa with salt, pepper and lemonjuice.
Place the dessertrings on your plate and fill with the quinoa and lightly press down. Arrange the spring onion on the top.
Curryfoam: cook up the onionmix, add the soycream and season all with salt, pepper, agavenectar, lemonjuice and vinegar. Püree in your blender till foamy and arrange around the dessertring. Arrange the vegetable on top of the foam and take the dessertrings off away and serve everything.
45 min cooking tme
Ingredients:
200 g Quinoa
salt
400 g broccoli
250 oyster mushrooms
4 spring onions
1 onion
2 knob garlic
about 2 Tbsp. Agavenectar
1-2 tsp. yellos curry paste
1/2 tsp. curcuma
2 Tbsp. oil
pepper
about 1 Tbsp. Aceto balsamico bianco
1/2- 1 Tbsp. lemonjuice
100 ml soycream
4 dessertrings
Preparation:
Rinse the quino in a fine sieve and cook in a pan with 750 ml water and let lightly cook for 15- 20 min till the liquid is absorbet and at the end salt. After the time let the quino stand for another 5 min.
Meanwhile wash the broccoli and brake into flowerts, peel the upper stempart and cut into slices. Steam the broccoli in a steamer over cooking water dill al dente. Drain in a sieve and drain with cold water.
Clean the mushrooms and pluck into pieces. Cut the spring onion into rings.
For the curryfoam:
Peel the onion and garlic and finely dice. Püree both with 1 Tbsp. Agavenectar, Currypaste, curcuma and 70 ml water.
Cook the vegetables in oil over medium heat for about 5.7 min till the mushroom are tender. Seasone with salt, pepper and vinegar and give a bowl. Shortly roast the spring onion in the left oil and turn off the heat.
Season the quinoa with salt, pepper and lemonjuice.
Place the dessertrings on your plate and fill with the quinoa and lightly press down. Arrange the spring onion on the top.
Curryfoam: cook up the onionmix, add the soycream and season all with salt, pepper, agavenectar, lemonjuice and vinegar. Püree in your blender till foamy and arrange around the dessertring. Arrange the vegetable on top of the foam and take the dessertrings off away and serve everything.
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