QUINOA A LA JARDINERA

QUINOA A LA JARDINERA
 
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This recipe was uploaded
by The Cuban Chef

 
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Ingredients

Ingredients
Method
 
  • Ingredient Amount
  • Quinoa 1 lb.
  • Butter 2 oz.
  • Serrano peppers, seeded and minced 3 ea.
  • Green pepper, small dice 2 ea.
  • Red pepper, small dice 2 ea.
  • Shallots, minced 4 ea.
  • Ginger, finely minced 2 Tbsp.
  • Carrots, small dice ½ lb.
  • Celery stalk, small dice 2 ea.
  • Salt and black pepper t.t.
  • Scallions, minced 8 ea.
  • Parsley, chopped 4 Tbsp.
  • Thyme, fresh chopped 2 Tbsp.
  • Basil, chiffonade ½ Cup
Method for the Quinoa a la Jardinera
1. Place the quinoa in a chinoise and wash until the liquid runs clear. Combine the washed quinoa with 2 gallons of water. Bring to a simmer and cook for 4-5 minutes - until it is barely cooked. Pour the cooked quinoa into a strainer and drain the excess water. Transfer the quinoa to a large sheet tray, spread it out and allow to cool. "Fluff" the quinoa from time to time.
2. At pick-up: Melt the butter in a large rondeau. Add the peppers, shallots, ginger, carrots, celery and salt and pepper. Sweat the vegetables over a moderate heat. Add the quinoa and continue to heat all through. A half-cup of water or stock can be added to help the re-heating process. Finish with the scallions and herbs, check seasonings.

QUINOA A LA JARDINERA

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This recipe was uploaded by The Cuban Chef

 
 

Method


Method for the Quinoa a la Jardinera
1. Place the quinoa in a chinoise and wash until the liquid runs clear. Combine the washed quinoa with 2 gallons of water. Bring to a simmer and cook for 4-5 minutes - until it is barely cooked. Pour the cooked quinoa into a strainer and drain the excess water. Transfer the quinoa to a large sheet tray, spread it out and allow to cool. "Fluff" the quinoa from time to time.
2. At pick-up: Melt the butter in a large rondeau. Add the peppers, shallots, ginger, carrots, celery and salt and pepper. Sweat the vegetables over a moderate heat. Add the quinoa and continue to heat all through. A half-cup of water or stock can be added to help the re-heating process. Finish with the scallions and herbs, check seasonings.

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