- 100 grams parmesan cubed
- 100 grams Pinenuts
- 1 clove garlic
- 1 Small brown onion, halved
- 20 grams EVOO (olive oil)
- 1200 grams water
- 2 level tablespoons chicken stock paste, (I use Quirky Jo&#039;s recipe)
- 300 grams quinoa, rinsed and drained
- juice of half a lemon
- 70 grams baby spinach, rinsed
1. Place cubed parmesan in clean, dry bowl. 10sec/sp9. Set aside. Rinse and dry bowl.
2. Taost pinenuts in bowl. 5min/varoma/sp1. Set aside.
3. Place garlic and onion in bowl 3sec/sp7. Add EVOO and cook 2min/100deg/sp1. Set aside with pinenuts.
4. Place water and stock paste into bowl. Put quinoa into simmer basket and insert into bowl. Cook 22min/100deg/sp3.
5. Remove basket with spatula. Discard water from bowl. Place in quinoa, garlic, onion, pinenuts,lemon juice and spinach. Cook 1min/80deg/sp1.
6. Place in thermoserver and stir through reserved parmesan. Allow to rest 5 minutes then serve,
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You could vary the added vegetables depending on what is on hand.
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