Quinoa with vegatables and coconut oil

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Quinoa with vegatables and coconut oil

Quinoa with vegatables and coconut oil

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Introduction

Quinoa is a very nutritious food and highly recommended for incorporation into our weekly menus. Here we explain a very simple way of cooking it that will enable you to prepare it in advance. By complementing it with different ingredients or sauces, you can give it a distinctive touch for every occasion.

Ingredients

240 g quinoa
25 g cauliflower
25 g broccoli
25 g carrot
25 g green beans
25 g spring onion
240 g water or frozen vegetable stock
Virgin olive oil
Purple shiso leaves
15 g coconut oil

What you need

Induction cooktop with temperature control
Vacuum-sealable bags for cooking
Vacuum sealing equipment

Preparation

Vegetables
Quinoa

General Information

100ºC / 20 min
4 people

Preparation

Vegetables
Quinoa

Step 1

Peel, wash and cut the vegetables in different ways (Julienne, Jardinière, florets ).

Step 2

Sauté with coconut oil quickly and cool.

Step 1

Rinse the quinoa twice and leave to soak for 20 minutes.

Step 2

Drain, dry and toast in a frying pan.

Step 3

Vacuum-wrap the quinoa, with two parts liquid (water or stock) to one part quinoa and with the sautéed vegetables.

Step 4

Cook in a water bath at 100º C for 20 minutes.

Step 5

To serve, season with a few drops of olive oil and decorate with purple shiso leaves or similar.

Notes

If cooking the quinoa to reserve it and eat it at a later time, once the cooking has finished, remember to quickly cool the bags and store them in the refrigerator.
You can replace the coconut oil with Jang sauce or season the quinoa with different spices to give the dish other interesting nuances.

Did you know…?

Quinoa has beneficial effects on health as it contains a significant concentration of proteins with high biological values, essential amino acids, a low glycaemic index and high-quality vitamins and minerals. In addition, it is gluten-free.