Tag Archives: Quinoa

Vegan French Cuisine: Quinoa, Green Vegetables & Vanilla

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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Vegan French Cuisine: Crunchy Quinoa and Seasonal Vegetables in Honey


French Cuisine can easily be adapted to vegan priorities and needs.
Quinoa is an excellent source of proteins, making it more valuable for vegans!
Note: Rinse quinoa just before usng it to eliminate its tartness.

Crunchy Quinoa and Seasonal Vegetables in Honey!

INGREDIENTS: for 6 persons

-Quinoa: 300 g
-Fennel bulbs: 2
-Carrots: 3
-Turnips: 2 large
-Onions: 2 large
-Honey (liquid): 4 large tablespoons
-Soy sauce: 4 large tablespoons
-Fresh coriander: enough to taste and chopped/thinly cut
-Olive oil (EV)


-Cook quinoa in 700 ml of boiling salted water for 10 minutes. Drain and keep warm.

-Peel and clean all the vegetables. Cut the fennel, onions and turnips into small wedges and slice carrots. This is where you can improvise!

-Heat 1 large tablespoon of olive oil (EV) in a large frypan (a wok would be best!). First drop the carrots and turnips and fry them on a strong fire for 3 minutes. Add 1 tablespoon of liquid honey and cook on a medium fire for 7 minutes, stirring from time to time.

-Transfer the vegetables into a large plate. Wipe the frypan with kitchen paper. Heat 1 large tablespoon of olive oil (EV). When it is hot enough drop in the fennel and the onions and fry over strong fire for 3 minutes.

-Add the turnips and carrots with 2 more large tablespoon of honey. Let cook over a medium fire, stirring form time to time for 5 minutes.
Add the soy sauce and the last large tablespoon of honey. Fry over a medium fire, stirring from time to time, for 5 more minutes.

-Season with pepper and mix. Sprinkle with plenty of fresh coriander.
Serve immediately over the crunchy quinoa and eat while it is hot.

Simple ane easy, isn’t it?
Bon appetit!

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