A quick, light and incredibly easy recipe for any day of the week. Quinoa makes a great basis for this dish, but you can also use millet, buckwheat or another type of grain. You can also use pretty much any type of nut, depending on your preferences. Cashew nuts or almonds will work just as well here, as will walnuts. This healthy recipe can be adapted to suit the contents of your cupboards.
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
Hazelnuts
Sweet potatoes
Quinoa
To serve
How it's done
Hazelnuts
Heat the nuts and honey in a pan and allow to caramelize, transfer to a sheet of baking paper, leave to cool.
Sweet potatoes
Place the sweet potatoes in an ovenproof dish. Add the olive oil, garlic, ras el hanout and salt, mix.
Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.
Quinoa
Prepare the quinoa in salted water according to the packet instructions.
To serve
Mix the quinoa, sweet potatoes and nuts, mix in the goat's cheese. Serve in bowls, sprinkle with parsley and fleur de sel.
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