With spring comes the craving for grain and legume tarts, like tricolor quinoa with peas.
Quinoa isn’t actually a true cereal, but besides being healthy it’s so quick to cook that in twenty minutes you can put a complete and very colorful one-dish meal on the table.
Tricolor quinoa with peas — white, red and black — is rich in minerals such as iron, calcium and phosphorus, as well as vitamins and fiber; it contains low-glycemic carbohydrates and is gluten-free.
Simply served with peas with a hint of mint.
If you’re looking for other quinoa recipes try quinoa with hummus, zucchini and capers or ten quinoa recipes not to miss.
For any information don’t hesitate to contact me on my Facebook Timo e lenticchie page — you can interact and ask me anything. Or join my group.
Follow me also on Instagram, Twitter or Pinterest or YouTube and subscribe to the Telegram channel.
- Cuisine: Italian
Ingredients
- 1/2 cup quinoa (tricolor (about 3.5 oz / 100 g))
- 3/4 cup water (or vegetable broth (about 7 fl oz / 200 ml))
- 1/3 cup peas
- 1 clove garlic
- 1 tsp chopped parsley
- 2 tbsp extra virgin olive oil
- 2 pinches sea salt
- 1 pinch pepper
Tools
- 2 Ring mold Rectangular ring mold
Tips from Timo and Lentils
If you cook extra quinoa, don’t dress it and close it well in a container and put it in the fridge. The next day you can make patties like these or add a few tablespoons to a soup. Try it for breakfast too with a little raisin or a baked apple.
