Caramelized chicory with quinoa

Caramelized chicory with quinoa

Total: 40 Min. | Active: 40 Min.
vegetarian, gluten-free
Nutritional value / people: 317 kcal
, Fat: 19 g
, Carbohydrate: 27 g
, Protein: 7 g


4 people


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

Caramelized chicory

2 tbsp sugar
½ tbsp water
3 tbsp apple vinegar
¼ tsp salt
a little pepper
2 tbsp butter
1 red chicory, cut into eighths

Lemon relish

2 tbsp olive oil
1 tbsp cane sugar
1 tsp turmeric
a little chilli flakes
1 organic lemon, with skin, in cubes
2 pinches salt


100 g quinoa
2 dl water
¼ tsp salt
50 g pistachios, roughly chopped
½ tbsp Fine Food Masala
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How it's done

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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.


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.

Good to know
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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