Author Topic: Quinori with crispy vegetables and served with Pesto.  (Read 2282 times)

Offline achookwoman

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Quinori with crispy vegetables and served with Pesto.
« on: February 04, 2016, 12:08:05 am »
I have been reading a book by Alain Ducasse, Nature.  This recipe caught my eye as both the grain and the Pesto could be made in the TMX.
The Base, Quinori could be used to replace grain in most recipes and if the Chickpeas were squashed, 100 g could be added to a bread mix.
The grain mix freezes very well

Ingredients
1 cup of Brown rice
1 cup Quinota
2 cups cooked Chick peas (tinned OK)
1 cup Sesame seeds

Vegetables sliced on Mandolin or finely diced. Could be chopped for 2 seconds/speed 4 in TMX
6 Radishes,
6 thin Asparagus spears, Keep tops separate and chop rest in 1/4 inch dice.
2 baby carrots.
1/2 small young fennel bulb
2 spring onions
1 fresh tomato, cubed.
If available, seed pods from fennel.
( or a variety of fresh young vegetables that will partially stream when folded into hot grain mix..

Pesto, to be served in a jug on the side.
2 sprigs of both Chevil and coriander, ( chevil could be replaced with Parsley)
3 sprigs of Parsley
1 clove of garlic
3 sprigs of Basil
2 Tablespoons of Olive oil
3 tablespoons of milk,( any type )

Method.
Make Pesto and set aside. Left overs can be used to dress Pasta
Place all ingredients into TMX bowl and mix on speed 7 until a smooth sauce.

Grains.
Place Brown Rice and quinoa in TMX basket and wash well under running tap water.
Place 1 litre of cold water in TMX bowl and place basket into bowl.
Cook 27 minutes/100 degrees/speed 4.  test to see rice is cooked.
Remove to large bowl and add cooked Chickpeas and sesame seeds and fold through. When cool mix can be frozen or kept in fridge for 2 days.
Vegetables
slice on Mandolin and fine cube place aside.Add 2 Tablespoon of olive oil.
Cube Tomato

Assemble
Use as much or as little of the QUINORI mix as required.
If Quinori is still hot,place in lidded casserol dish, stir through tomato and place vegetables on top.
If not , heat quinori in TMX tray or Microwave.
Take to table and stir through vegetables and serve with pesto in jug.

Notes.  I serve this as a side with fish or meat.

« Last Edit: February 04, 2016, 03:48:50 am by achookwoman »

Offline Cuilidh

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Re: Quinori with crispy vegetables and served with Pesto.
« Reply #1 on: February 04, 2016, 07:36:33 pm »
That sounds really tasty and interesting, Chookie.  I don't normally use fennel or radish, but I would imagine almost any vege would work just as well, but perhaps take the taste away from the original intention of the dish.  Thanks for sharing this with us.
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.

Offline achookwoman

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Re: Quinori with crispy vegetables and served with Pesto.
« Reply #2 on: February 04, 2016, 08:07:55 pm »
Marina, it is the texture rather than the taste that sets this dish apart. The vegetables added at the end and stirred through , remain crunchy. I would think that celery and snow peas would work well.

Offline cookie1

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Re: Quinori with crispy vegetables and served with Pesto.
« Reply #3 on: February 05, 2016, 03:58:33 am »
This would make a lovely Sunday night meal.
May all dairy items in your fridge be of questionable vintage.

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