CRISPY MEXICAN QUINOA AND EDAMAMES

  • Servings : 6
  • Preparation : 10 minutes
  • Cook time : 1 hour 
Quinoa et edamames croustillant à la mexicaine sur le blogue santé d'Isabelle Huot Docteure en nutrition

Ingredients

  • 250 ml (1 cup) of quinoa
  • 15 ml (1 tbsp) of olive oil
  • 410 ml (1 2/3 cup) of vegetable broth without salt without salt salt Added
  • 125 ml (1/2 cup) of salsa
  • 15 ml (1 tsp) of olive oil
  • 15 ml (1 tsp) Food yeast in flakes
  • 15 ml (1 tsp) of cumin, ground
  • 15 ml (1 tsp) of chili
  • 250 ml (1 cup) of prepared and thawed edamames, finely chopped
  • salt and pepper, with taste


Steps

1 - Preheat the oven to 190 ° C (375 ° F).


2 - Rinse the quinoa under cold water. Drain.


3 - in a pot, heat the 'Oil. Add the rinsed quinoa. Mix well. Cook for 1 minute. Add the broth and bring to a boil. From the first broths, reduce the heat to a minimum. Cover and cook for about 15 minutes. Remove from the heat.


4 - add salsa, oil, yeast, seasonings, edamames, salt and pepper. Mix well.


5 - Place on a baking sheet and covered with paper parchment. extend well.


6 bake for about 35 minutes (stirring on occasion) to a crisp texture. Remove from the oven.


7 - serve as meat for meat your vegetarian tacos.




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