One of my favorite foods - quinoa!
Although quinoa is used like a grain in cooking, it's not! From a botanical point of view, the so-called pseudocereal is a goosefoot plant (Chenopodium) and thus belongs to the same genus as chard, spinach or beetroot. Therefore, quinoa is gluten-free and is therefore suitable for people with gluten intolerance (celiac disease).
The grain fruit from the Andes develops seeds about the size of a millet that are reddish-brown, yellow or white in colour. Both the seeds and the leaves of the quinoa plant are suitable for preparation, but we mainly eat the seeds. These are available in different colors: white, black and red. White quinoa is the most commonly found. Black quinoa tastes the same as white quinoa but is slightly harder. Likewise the red quinoa. Red and black quinoa have a slightly longer cooking time than white quinoa. On the other hand, red quinoa does not disintegrate and can be used wonderfully in salads. Quinoa is also available in puffed form. Then it can be added directly to the muesli and eaten. I served the quinoa as a side today.
Ingredients for 3 servings
4-6 large tomatoes
ingredients filling
- 75 g red lentils
- 2 carrots
- 1 large onion
- 1 red pointed pepper
- salt
- pepper
- 2 tbsp argan oil
For the supplement
- 150g quinoa
- 400 ml vegetable broth
- 1 tsp salt
- pinch of nutmeg
- 1 tbsp argan oil
Ingredients Leek Cream Sauce
- 1 leek
- 200 ml whipping cream
- salt
- pepper
- 1 tbsp argan oil
Preparation of quinoa
Wash quinoa under running water. Then place the quinoa in a saucepan with the salt, nutmeg, canola oil and vegetable stock and cook covered on low for 30 minutes until the quinoa is soft and the water has evaporated.
Preparation lentils
Rinse red lentils in a colander under cold running water and then boil in water for 20-25 minutes until tender.
Preparation of tomatoes
Wash the tomatoes, cut off about 1 centimeter from the stalk; Carefully remove the seeds and pulp with a spoon, cut into small pieces and set aside (we will use it later for the filling). Layer the tomatoes in a casserole dish.
Preparation fullness
Cut carrots, onions and peppers into small cubes and fry together with the cooked lentils, the tomato seeds and the pulp in argan oil for approx. 2 minutes, add chopped parsley and mix.
Fill the prepared tomatoes with the vegetable mixture, spread the rest of the filling between the tomatoes and bake in a preheated oven at 180° C for 10-12 minutes.
Preparation Leek Cream Sauce
Wash the leek, halve lengthwise and cut into thin slices. Fry the leek in argan oil for 2 minutes. Add whipped cream, season with salt and pepper and simmer gently for another minute.
Arrange the tomatoes with the quinoa and the leek-cream sauce.
Enjoy your meal!
