Lavare accuratamente la quinoa in un colino a maglie fitte e lessarla con la tecnica “ad assorbimento”, mettendola in una pentola insieme a brodo vegetale (o acqua salata). Portare a ebollizione a fiamma alta e, appena spicca il bollore, abbassare il fuoco al minimo, chiudere con il coperchio, e lasciare cuocere senza mai rimestare per circa 15-20 minuti (o fino ad assorbimento completo). Con questa tecnica la quinoa, una volta raffreddata o intiepidita, risulterà perfettamente cotta e sgranata.
Tagliare finemente tutte le verdure: la parte bianca del porro a piccole rondelle, le carote e la zucca a piccoli dadini, e ricavare dal broccolo delle piccolissime cimette.
In una padella antiaderente molto capiente aggiungere olio extravergine di oliva e soffriggere delicatamente il porro. Lasciar cuocere per 2 minuti, quindi aggiungere le carote e la zucca. Dopo circa 4 minuti di cottura aggiungere le cimette di broccolo, salare con la salsa di soia, pepare, e lasciare cuocere il tutto ancora qualche minuto: le verdure dovranno rimanere croccanti.
Aggiungere le verdure così preparate alla quinoa precedentemente raffreddata e sgranata con i rebbi di una forchetta, aggiungere i chicchi di melagrana, la buccia del limone grattugiata e olio extra vergine di oliva a crudo.
In una piccola padella antiaderente mettere le mandorle precedentemente tagliuzzate a coltello con olio extravergine di oliva, la paprika, lo zucchero e un pizzico di sale e cuocere per 5 minuti continuando a mescolare.
Aggiungere le mandorle all’insalata di quinoa e servire.
antipasti
Insalata invernale di quinoa
Ricetta per
4 Persone
Senza glutineVegano
25 minTempo di preparazione
45 minTempo totale
SempliceDifficoltà
Ingredienti
200 grQuinoa
4 dlBrodo vegetale
1 Porro
2 Carote
1 Fetta di zucca delica
1 Broccoletto
1 cucchiaiChicchi di melagrana
1 Limone biologico (scorza)
2 cucchiaiSalsa di soia senza glutine
100 grMandorle
2 cucchiainiPaprika in polvere senza glutine (dolce o piccante a piacere)
2 cucchiainiZucchero di canna integrale
q.b.Sale
q.b.Pepe
q.b.Olio extravergine di oliva
Di: Elisa Spadola
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