Kitchen appliances and utensils
- beaker;
- spatula;
- grater;
- knife;
- tablespoon;
- cutting board;
- 2 pans (1 with a lid);
- hob;
- serving plate or salad bowl.
Ingredients
- Quinoa groats - 1 stack.
- Drinking water - 2 stacks.
- Vegetable oil - 1-2 tbsp. l
- Shallot - 1-2 pcs.
- Ham - 100-150 g
- Hard cheese (Parmesan) - 50 g
- Butter - 30-50 g
- Champignons - 4-5 pcs.
- Dill greens - ½ bunch
- Cherry Tomatoes - 3-4 pcs.
- Salt - a pinch
Step cooking
- Measure a glass of cereal.
- Pour a spoonful of vegetable oil into a dry frying pan and put on a very small heat.
- Pour the prepared quinoa into a pan so that the cereal is slightly fried in oil.
- As soon as the cereal warms up and dries well, pour 2 stacks into the pan. cold drinking water and slightly salted.
- Bring quinoa to a boil, remove the burner flame to a minimum, cover the pan with a lid and cook for 15 minutes without removing the lid and without stirring.
- Pour a little oil into the second pan and put it on the small flame of the burner. Grate 50 g of hard cheese. Finely chop half a bunch of dill. Dissolve 4-5 medium sized champignons in small arbitrary pieces.
- Pour oil into a frying pan in the 2nd pan.
- Chop 1-2 shallots with shallots. When the mushrooms are slightly fried, add chopped onions to them.
- Cut 100-150 g of ham into thin slices or straws.
- Send chopped ham to mushrooms fried with onions along with 30-50 g of butter.
- When the quinoa is ready, pour the porridge into the cooking mushrooms.
- Pour all the ingredients with grated cheese and mix. Warm the contents of the pan over the smallest fire for about 3-4 minutes.
- Put the finished dish in a serving plate or in a salad bowl. Garnish quinoa porridge with mushrooms and ham halves of the cherry (3-4 tomatoes are enough) and finely chopped dill.
Video recipe
A short video tutorial on making a tasty and wholesome quinoa meal is offered for viewing. After watching this video, you will learn about the wonderful properties of South American cereals, its chemical composition and the amazing properties of this cereal, unusual for our latitudes.
Thank you for your interest in the recipe for making quinoa porridge. How interesting and informative has the proposed information become for you? Have you met quinoa on the shelves of the markets? Please comment on the recipe, and if you have already tried to cook from this cereal, express your opinion on the taste qualities of quinoa. Describe your cooking method. Perhaps your information will be useful to users. Leave feedback under the article in the comments section, and enjoy your meal!
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