John Myers
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Quinoa Tartlets
The perfect quinoa tartlets recipe with a picture and simple step-by-step instructions.
for the quinoa
- 200 g Quinoa
- 450 ml Vegetable broth
- 1 whole Spring onion
- 1 tablespoon Clarified butter
- 1 tablespoon Vegeta spice
- 1 tablespoon Salt
- 1 tablespoon Lemon pepper
- 2 tablespoon Sour cream
- 2 tablespoon Saffron salt
for the peas
- 2 handful Green frozen peas
- 1 tablespoon Clarified butter
- Salt and pepper
Preparations
- Thoroughly wash the quinoa in a colander under running hot water – drain well, cut the spring onion into fine rings or small cubes
How to prepare quinoa
- Sweat the spring onion in clarified butter – add the quinoa and roast briefly – season with salt, vegeta and lemon pepper
- then pour in the vegetable stock – bring everything to a boil and then cover, switch off the stove and let it cook for half an hour. Cover and allow to soak on the warm stove top (works best with AMC dishes or dishes with a very thick, heat-storing base!)
Preparation of peas
- Briefly sweat the frozen peas in clarified butter – season with salt, pepper and some vegeta – add a tablespoon of vegetable stock and gently steam covered with a lid
completion
- Mix the quinoa with the sour cream and mix in the peas – finally season with saffron salt – fill in the serving rings
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