Main course
Quinoa with spring vegetables and citronette of Zucchi Dolce Fruttato extra virgin olive oil and citrus fruits
4
people
40 minutes
(cooking time)
50 minutes
(total time)
Difficulty
easy
Ingredients
quinoa | 250 g |
runner beans
| 100 g |
shelled peas | 100 g |
shelled broad beans | 100 g |
of asparagus tips | 1 bunch |
lemon | 1 |
lime | 1 |
orange | 1 |
salt |
Instructions
Wash and prepare the vegetables. Bring a pan of salted water to the boil and blanch the vegetables separately. As you remove them from the pan, transfer them to a bowl of iced water to stop them cooking and conserve their colour. Take the outer skin off the broad beans and put them in a large bowl with the other vegetables.
Make the citronette. Grate the rinds of the citrus fruit, first washing them thoroughly and drying them. Chop half a clove of garlic. Put the rinds and garlic in the beaker of a stab mixer. Then squeeze the juice from the citrus fruits and pour it into the beaker. Blend, dribbling in the oil, until you have a creamy emulsion. Add salt and pepper, stir thoroughly and pour into a bowl. Dress the vegetables with the citronette and a pinch of salt and leave to absorb the flavours while you cook the quinoa.
Pour the quinoa into a fine sieve and rinse under cold running water to remove the bitter outer coating, then drain thoroughly. Heat a non-stick saucepan. Pour in the quinoa and roast with a spoonful of oil for a couple of minutes, until it is slightly golden, to bring out all its flavour. Then add 500 g of salted boiling water and bring to the boil. Reduce the heat, cover and cook for 15 minutes. Turn off the heat and leave to stand for 5 minutes to absorb all the moisture.
Then fluff up the quinoa seeds with a fork. Dress with two spoonfuls of oil, add the vegetables, mix well and serve.
Make the citronette. Grate the rinds of the citrus fruit, first washing them thoroughly and drying them. Chop half a clove of garlic. Put the rinds and garlic in the beaker of a stab mixer. Then squeeze the juice from the citrus fruits and pour it into the beaker. Blend, dribbling in the oil, until you have a creamy emulsion. Add salt and pepper, stir thoroughly and pour into a bowl. Dress the vegetables with the citronette and a pinch of salt and leave to absorb the flavours while you cook the quinoa.
Pour the quinoa into a fine sieve and rinse under cold running water to remove the bitter outer coating, then drain thoroughly. Heat a non-stick saucepan. Pour in the quinoa and roast with a spoonful of oil for a couple of minutes, until it is slightly golden, to bring out all its flavour. Then add 500 g of salted boiling water and bring to the boil. Reduce the heat, cover and cook for 15 minutes. Turn off the heat and leave to stand for 5 minutes to absorb all the moisture.
Then fluff up the quinoa seeds with a fork. Dress with two spoonfuls of oil, add the vegetables, mix well and serve.
