Casserole of quinori, crispy vegetables and herb pesto

Casserole of quinori, crispy vegetables and herb pesto

By
From
Nature
Serves
4
Prep
15 mins
Cooking time
25 mins
Photographer
Françoise Nicol

AD— Quinori is a mix of red quinoa, long brown rice, chickpeas, white quinoa and sesame.

PN— A superb cocktail of vitamins, mineral salts, fibre, slow carbohydrates and vegetable protein, without a trace of gluten. This dish is highly nutritious, so there’s no need for meat or fish on the menu, but a little cheese (to complete the protein) and a piece of fruit would be welcome.

Prepare the vegetable flakes

Ingredients

Quantity Ingredient
2 young carrots with tops
4 spring onions
5 green asparagus spears
12 radishes
1 small tender fennel bulb

Method

  1. Peel and wash 2 young carrots with tops, 4 spring onions, 5 green asparagus spears, 12 radishes and 1 small tender fennel bulb. Cut the asparagus tips into lengths of around 8 cm. Slice all the vegetables into the finest possible flakes with a mandoline slicer or a vegetable peeler and keep cool.

Cook the quinori

Ingredients

Quantity Ingredient
1 white onion
200g quinori
2 tablespoons olive oil
500ml water
4 tablespoons Chopped cooked tomatoes

Method

  1. Preheat the oven to 160 °C. Peel and chop 1 white onion. Rinse 200 g of quinori.
  2. Heat a flameproof casserole dish with 2 tablespoons of olive oil and sweat the onion for 2 minutes, stirring. Add the quinori and mix. Then add twice its volume in water (500 ml) and stir again. Bring to a boil then cover and put in the oven for 15 minutes. Then add 4 tablespoons of chopped cooked tomato to the quinori and return the casserole dish to the oven for a further 5 minutes.

Prepare the herb pesto

Ingredients

Quantity Ingredient
2 sprigs chervil
2 sprigs coriander
3 sprigs basil
1 garlic clove
2 tablespoons pine kernels
2 tablespoons argan oil
6 tablespoons oat milk
salt
freshly ground black pepper

Method

  1. While the quinori is cooking, wash and pick the leaves of 2 sprigs of chervil, 2 sprigs of coriander, 3 sprigs of parsley and 3 sprigs of basil. Peel and mince 1 garlic clove.
  2. Put in the bowl of the blender with 2 tablespoons of pine kernels, 2 tablespoons of Argan oil and 6 tablespoons of oat milk.
  3. Blend until the preparation is nice and smooth. Add salt and freshly ground black pepper and pour the pesto into a sauce boat.

To finish your dish

Ingredients

Quantity Ingredient
2 tablespoons olive oil
A pinch salt
freshly ground black pepper

Method

  1. Combine the vegetable flakes in a large bowl and season with 2 teaspoons of olive oil, a pinch of salt and 3 twists of freshly ground black pepper.
  2. Take the casserole dish out of the oven and add the vegetables to the top. Cover immediately and transfer the casserole dish to the table along with the sauce boat containing the herb pesto.
  3. Lift the lid so that everyone can enjoy all the aromas. Then delicately stir the vegetables into the cereals and serve. Diners can then help themselves to the herb pesto.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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