John Myers
Cooking: Quinoa with Paprika
The perfect cooking: quinoa with paprika recipe with a picture and simple step-by-step instructions.
- 4 Fish cakes s.m.KB
- 1 small cup Quinoa
- 2 small cups Water
- 1 Onion
- 1 Red pepper
- 1 toe Fresh garlic
- Salt and pepper
- 1 Tl Butter
- Cooking: Fish cakes with tagliatelle and parsley sauce
- Wash the quinoa ……. Cut the onion and garlic into small cubes and the paprika into slightly larger pieces.
- Sauté the onion and garlic in the butter …… Add the quinoa and briefly sauté now the paprika. Fill up with water and bring to the boil.
- Season with salt and pepper, put a lid on and simmer gently on a low level for about half an hour. Now and then check the consistency, maybe add some liquid, but that was enough for me.
- Warm up the fish cakes again and serve them together!
- The gluten-free quinoa grain contains 5% fat, which is about two and a half times as much as wheat. The fat content consists mainly of unsaturated, long-chain fatty acids. They consist of 4.3% alpha-linoleic acid, an omega-3 fatty acid that is otherwise only found in fish. a.d.Lexicon
- Tip 7: If you prefer the peppers aldente, add them later after about 15 minutes, I prefer them a little softer!
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