Feb 26, 2021

CRISPY MEXICAN QUINOA AND EDAMAMES

Name: CRISPY MEXICAN QUINOA AND EDAMAMES
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
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

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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