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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
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750 mL (3 cups) La Tablée des Chefs vegetable broth
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1 cup (250 mL) Belsoy creamy soya preparation
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1.25 mL (¼ tsp.) freshly chopped thyme leaves
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1 clove garlic, minced
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500 mL (2 cups) root vegetables, peeled and chopped into 1-cm cubes (carrots, parsnips, celeriac, beets, sweet potatoes, Jerusalem artichoke, yellow beets or other.)
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30 mL (2 tbsp.) olive oil, plus some for serving
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1 small onion, diced
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325 mL (1 ⅓ cup) quinoa, rinsed and drained
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75 mL (⅓ cup) white wine
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45 mL (3 tbsp.) chopped chives
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1 lemon, zested
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60 mL (¼ cup) nutritional yeast
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250 mL (1 cup) baby kale
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5 mL (1 tsp.) lemon juice
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Directions
- In a small saucepan set over low heat, heat vegetable broth, creamy soya preparation, thyme and garlic. Season with salt and pepper.
- Meanwhile, in a frying pan set over medium-high heat, sauté root vegetables in 30 mL (2 tbsp.) olive oil for 5 minutes until lightly roasted.
- Add onion and cook for another 5 minutes over low heat until softened. Add quinoa and cook for 1 minute, stirring well to coat. Add wine and reduce until almost dry.
- Moisten quinoa mixture with 250 mL (1 cup) vegetable broth. Cook quinoa over low heat until liquid is fully absorbed, stirring frequently. Then repeat this step, adding the same amount of broth between each addition. Cook for about 20 minutes over low heat until quinoa is cooked.
- Once quinoa is cooked, add chives, lemon zest and nutritional yeast and mix well. Add broth as needed to create a creamy consistency. Season with salt and pepper to taste.
- In a bowl, combine kale with lemon juice and drizzle with oil. Season with salt and pepper.
- Divide quinotto among plates and garnish with kale salad.
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