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!
Quinoa with Green Vegetables and Vanilla!
INGREDIENTS: for 6 persons
-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
-Cook the quinoa al dente in lightly salted water.
Cool it under running cold water. Drain well.
– Take broad beans out of their pods and drop into boiling water for 30 seconds. Cool them under cold running water. Delicately peel them.
-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.
-Wash then cut the zucchimi/courgette in small pieces. Wash and drain well the spinach sprouts.
-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.
-In a large bowl mix all the vegetables and then the vanilla sauce.
Leave inside refrigerator for at least 1 hour.
-Before serving, add a little salt and plenty of pepper.
-Drink a white sparkling wine with it!
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