Servings:
4
Prep time:
30
Cooking time:
20
INGREDIENTS
- - 300 g of quinoa
- - 200 g of green beans
- - 150g of cherry tomatoes
- - 6 zucchini flowers
- - 1 cucumber
- - 1 carrot
- - 1 onion
- - 30 g pine nuts
- - 30 g of pumpkin seeds
- - 6 basil leaves
- - extravirgin olive oil
- - salt
INSTRUCTIONS
- Rinse the quinoa thoroughly then pour it in a pot with twice its volume of cold water, salt lightly and bring to a boil, continuing a moderate heat for about 20 minutes.
- Cut into small pieces or julienne the carrot, the cucumber, the spring onion and the tomatoes (except 4 for decoration), recombine them all in a bowl and toss with 3 tablespoons of olive oil and a sprinkling of salt.
- Toast the pumpkin seeds in a small frying pan, then chop and mix to the vegetables. Toast the pumkin flowers in the oven at 150 ° C for 20 minutes.
- Boil the sprouted beans in lightly salted water for 10 minutes. Let them cool quickly in cold water, then mix them with 4-5 tablespoons of olive oil, a pinch of salt, basil leaves and pine nuts until creamy.
- Season the quinoa with the vegetables and the crumbled pumpkin flowers. Forme then 4 round or rectangular pies, using a pastry cutter, arrange on the dishes, decorate with the cherry tomatoes and other vegetables to taste, completed with the sauce of green beans and serve.
