Servings:
4
Prep time:
25
Cooking time:
30
INGREDIENTS
- - ½ tablespoon lemon
- - 250 g of quinoa
- - 200 g of peas
- - 150 g of strawberries
- - 4 spring onions
- - 3 tablespoons of Parmesan cheese
- - 4 bay leaves
- - 100 ml of beer
- - extravirgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Boil the peas for about ten minutes (the end should be very soft) in salted water along with laurel, remove them with a slotted spoon and keep the water warm.
- Chop the spring onions finely, including some of the green part, and put to fry in a pan with 3 tablespoons of olive oil over medium-low heat for 10 minutes. At this point take two-thirds of onions and mix with the peas and a few tablespoons of the cooking water obtaining a cream.
- Rinse the quinoa thoroughly and place in saucepan with the remaining onions plus another tablespoon of oil. Toast for one or two minutes, then pour in the beer, let evaporate. Continue cooking for 12 minutes (until the quinoa has the consistency of a risotto) wetting when necessary with the peas cooking water. Eventually check for salt.
- Set aside 4 strawberries for the decoration and diced the remaining omes. Season with a tablespoon of oil, a pinch of salt, freshly ground pepper and the grated rind of lemon. Mix then the strawberries and Parmesan to the ready Quinoa.
- Spread the quinoa in the dishes, arrange the creamed peas on it and supplemented with strawberries set aside.
