Vegetable cous cous with fish balls
52 recipes
Cake quinoa and vegetables
ingredients
servings
5
Quinoa
200 grams
Potatoes
250 grams
Water
500 grams
Carrots
150 grams
Celery
1 stem
Onions
1 unit
Courgette
3 unit
Aubergine
1 unit
Piccadilly tomatoes
250 grams
Parsley
1 teaspoon
Shallots
1 unit
Extra virgin olive oil
5 spoons
Iodized salt
1 pinch
Breadcrumbs
to taste
single courses from Italy
Cake quinoa and vegetables
Cake quinoa and vegetables
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A unique dish very particolareTorta quinoa and vegetables has as main ingredient precisely quinoa, which often use to produce dishes a little different from the usual, this herbaceous plant here we use only the seeds, or rather the fruit is excellent in many preparations, today is used mainly by those who have chosen to follow unalimentazione vegetarian or vegan, there is to also say another thing very important is gluten free.
preparation
step 1
First prepare the vegetable broth: potatoes and carrots peeled and washed, peeled onion and wash, also washed celery.
step 2
Put all the vegetables in a pot with plenty of water, leave on low heat for about an hour.
step 3
Now weigh the amount of stock you need, sciaquate quinoa and let it cook on low heat for 20 minutes in boiling broth.
step 4
Then turn off and cover with a lid, leaving it sit for 10 minutes.
step 5
Meanwhile, mash the potatoes and carrots that will serve to compact the cake. Now you can take care of the filling.
step 6
Peel, wash and chop the shallot. Wash and trim the eggplant and zucchini, cut into julienne vegetables.
step 7
In a pan pour two tablespoons dolio and put the chopped shallot, after 2 minutes, add the vegetables to julienne, cook for 15-20 minutes at most.
step 8
At the end of cooking salt and put half the chopped parsley.
step 9
Grease thoroughly with a wire dolio the cake pan and sprinkle with breadcrumbs. Preheat oven in ventilated mode will reach the temperature of 180 degrees.
step 10
Regain quinoa and add the potatoes and carrots, seasoned with 3 tablespoons dolio, salt and parsley. Mix well.
step 11
Put half the mixture of quinoa at the base of the pan.
step 12
Compacted well helping with the back of a spoon.
step 13
Wash all the tomatoes, pesatene 120 gr. cut them in half the seeds and cut into strips. Add the cooked vegetables on the basis of the cake and compacted well.
step 14
Now the tomatoes. Finish with the remaining compound of quinoa.
step 15
With whole tomatoes that have not used the decorated surface of the cake by placing them however you like, the only foresight insert them well inside the cake.
step 16
At this point, compacted well all the surface of the cake and tomato on each pour a few drops dolio, bake for 30 minutes.
step 17
To make the cake of quinoa and vegetables I used a cake pan with hinged opening, I recommend you turn them when it is warm even better if it's cold.
step 18
You can be enjoyed either hot or cold, the choice is yours ..
