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Don’t judge the recipe by its appearance and go and see it step by step, because seen like that, it looks like a gloubiboulga! This dish is actually really good and balanced. Halfway between porridge and risotto, its cooking is simplified because the liquid is poured in at once. Everything is ready in 20 minutes. I often make them at home and as I don’t eat much meat anymore, this recipe is perfect, very simple to make and can be eaten with a spoon!
- 50g of buckwheat
- 130g of quinoa
- 3 small shallots
- 3 good tablespoons of olive oil
- 525ml of vegetable stock
- 1 teaspoon of curry powder
- 1/2 teaspoon paprika
- 1/4 teaspoon hot pepper powder
- herbal salt (or normal salt)
- 200g of edamame (in Asian grocery store, or replace with peas)
- 20g of sunflower seeds
- a few sprigs of coriander
We will cook the quinoa and buckwheat together. You will just have to rinse them in a small sieve.
Finely chop the shallots.
Over low heat, pour in the olive oil and shallots.
Let cook, stirring occasionally, until the shallots brown a bit.
Then add the quinoa/buckwheat,
Pour in all the vegetable stock.
Add the spices: curry, paprika and chilli.
Bring to a low boil. After 9 minutes of cooking, pour in the edamame. You can replace with peas for example!
I have salted here with herbal salt and fresh vegetables. I always have some in my cupboard and I find it in organic stores!
The whole thing will swell.
When most of the broth is absorbed, add the finely chopped coriander and sunflower seeds.
Mix one last time and serve without delay!
I’m sure you’ll manage to present it in a nicer way, but this dish is very nutritious and delicious!
