Servings:
4
Prep time:
20
Cooking time:
25
INGREDIENTS
- - 500 g of white asparagus
- - 400 g tomatoes, peeled
- - 250 g of quinoa
- - 100 g of pesto
- - 40g flaked almonds
- - 2 shallots
- - 1 teaspoon grated lemon peel
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Rinse the quinoa in a strainer to eliminate any residual traces of saponin. Transfer it in a pot and add it to 600 ml of water, bring to a boil, add salt and cook for 12-15 minutes, covering only partially with a lid.
- Transfer the quinoa on a tray and shell with a fork, then toss with the pesto and the chopped almonds, then place it in 4 donut molds with a diameter of about 13 cm lightly oiled (or into one big mold) and store at a warm place.
- Peel the asparagus, leave the tips whole and cut the rest into small cubes; then cook the stems and the tips ton steam for 5 abundant minutes.
- Mix the lemon zest to the peeled tomatoes. Finely chop the shallots, saute for 5 minutes on medium-low heat along with 2-3 tablespoons of olive oil, add the tomatoes, lemon, salt, put the lid on and cook for another 10 minutes on low heat. Add the diced asparagus and remove from heat after 2-3 minutes.
- Turn out the quinoa donuts on the dishes, place in the center of the sauce with asparagus, decorate with the tips, whole or divided, and serve immediately.
