The recipes in the September issue of Santé prove that quinoa is a superfood. The grain is not only healthy, but also versatile. Quinoa cookie with dinner, anyone? Here's a delicious recipe for quinoa broccoli cookies.
Side dish for 4 people, preparation time 1 hour, waiting time 3 hours.
Ingredients
- 200 g flour potatoes
- 150 g broccoli
- 80 g bacon or bacon
- 30 g butter
- 40 g flour
- 100 ml cold vegetable stock
- 200 g quinoa
- 1 small handful of thyme
- 40 g freshly grated Parmesan cheese
- (freshly) grated nutmeg
- 30 ml (rapeseed) oil.
Additionally needed:
- mash masher
- piping bag
- silicone baking pan for tartelettes or muffins
Read also: ‘Brother of quinoa:canihua‘
Preparation
- Peel the potatoes and cut them into quarters. Boil the potatoes for 20 minutes. Divide the broccoli into small florets and cook them with the potatoes for the last 5 minutes.
- In the meantime, cut the bacon into tiny cubes. Melt the butter in a pan and fry the bacon. Sprinkle the flour over it and fry for a while to cook the flour. Add the cold stock and bring to the boil, stirring. Add the quinoa, bring back to a boil, then turn off the heat. Let the quinoa soak in the covered pan for another 20 minutes.
- In the meantime, strip the thyme leaves from the sprigs.
- Drain the cooked potatoes and broccoli and let them drain. Mash the vegetables and stir the purée together with the Parmesan into the quinoa-bacon mixture. Season with nutmeg, salt and pepper. Stir in the thyme.
- Spoon everything into a piping bag (without a nozzle) and fill the cavities of the baking tin with the quinoa mixture. Pipe muffin cavities up to a third full. Place covered in the fridge for another 3 hours to set.
- Heat the oil in a non-stick frying pan. Carefully press the quinoa cookies out of the silicone mold above the pan and fry them until golden brown on both sides.
More quinoaq recipes?
Got an appetite? More quinoa recipes can be found in the September issue of Santé. Enjoy your meal!
