Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramelized chicory
Lemon relish
Quinoa
How it's done
Caramelized chicory
Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Add the vinegar, bring to the boil, season. Add the butter, melt in the pan on a low heat, shaking the pan occasionally. Add the chicory, fry for approx. 2 mins. on each side.
Lemon relish
Heat the oil in a pan. Add the cane sugar, turmeric and chilli flakes, toast for approx. 1 min. Add the lemon and salt, stir fry for approx. 2 mins., allow to cool a little.
Quinoa
Brown the quinoa in a hot pan for approx. 2 mins., stirring constantly, add the water and salt. Cover and simmer over a low heat for approx. 15 mins., drain well. Add the pistachios and masala, mix. Serve the quinoa with the chicory and lemon relish.
| Note: | Like quinoa, kaniwa belongs to the amaranth family, and it is often referred to as baby quinoa owing to its very tiny grains. |
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