Vegan French Cuisine: Quinoa, Green Vegetables & Vanilla Recipe

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Spring is coming fast (at least in Japan!) and whatever your culinary priorities, all kinds of green vegetables are coming around the corner!
Here, in Shizuoka especially, broad beans, corgettes/zucchinis and broad beans are readily available!

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $0.82 view details
  • Quinoa: 250 g
  • Young spinach sprouts (small leaves): a fistful
  • Zucchini/Courgette: 1 small green and firm
  • Broad beans (fesh!): 500 g (pods included)
  • Vanilla: 1 pod
  • Salt (fleur de sel if possible), black pepper (ground): to taste
  • Olive oil (EV): 80 ml/cc

Directions

  1. -Cook the quinoa al dente in lightly salted water.
  2. Cool it under running cold water. Drain well.
  3. - Take broad beans out of their pods and drop into boiling water for 30 seconds. Cool them under cold running water. Delicately peel them.
  4. -Cook the broad beans again in slightly salted water for 3 minutes just under boiling temperature. Cool under cold running water. Drain well and put aside.
  5. -Wash then cut the zucchimi/courgette in small pieces. Wash and drain well the spinach sprouts.
  6. -Cut the vanilla pod along ts length and take flesh/seeds out with the point of a knife and mix with the olive oil in a small bowl.
  7. -In a large bowl mix all the vegetables and then the vanilla sauce.
  8. Leave inside refrigerator for at least 1 hour.
  9. -Before serving, add a little salt and plenty of pepper.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 103g
Recipe makes 6 servings
Calories 163  
Calories from Fat 24 15%
Total Fat 2.64g 3%
Saturated Fat 0.32g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 8mg 0%
Potassium 397mg 11%
Total Carbs 28.81g 8%
Dietary Fiber 3.6g 12%
Sugars 1.07g 1%
Protein 6.63g 11%
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