These glasses are a fresh, colorful and very modern proposition, perfect to enjoy at any time of the day. Always loose and just right, Brillante Quinoa grains are the perfect base to accompany roasted vegetables full of nuances and creamy stracciatella. … Provides softness. The pesto adds an aromatic touch that complements the whole thing with intensity and freshness. It is an ideal recipe to serve individually, easy to prepare and ideal for those looking for a balanced and delicious combination.
Tip for this recipe
Heat Quinoa Brillante cups according to package instructions (usually for 1 minute in the microwave).
-
Brillante Instant Quinoa Cups
2 -
Extra virgin olive oil
According to taste -
Various vegetables: zucchini, eggplant, red pepper, yellow pepper, carrots, red onion.
According to taste -
Salt, pepper
According to taste -
Stracciatella (creamy inner part of burrata)
According to taste -
Pesto sauce (can be purchased or made at home, recipe below)
40g fresh basil / 30g pine nuts (you can replace them with walnuts or cashews) / 50g grated parmesan cheese / 100ml extra virgin olive oil / 1 small clove of garlic / juice of half a lemon / salt
Here’s how to prepare this recipe:
-
1
Preheat the oven to 200°C.
-
2
Cut the vegetables into medium pieces and place them in the baking tray.
-
3
Add olive oil, salt, pepper and dried herbs.
-
4
Roast for 25-30 minutes, stirring halfway through, until tender and golden. You also have the option of making them in a skillet.
-
5
Heat Quinoa Brillante cups according to package instructions (usually for 1 minute in the microwave).
-
6
Spread hot quinoa as a base. Place the roasted vegetables on top.
-
7
Add the stracciatella on top to form little mounds and finish with spoonfuls of pesto spread over the stracciatella.
Try making this recipe and share it on social media using the hashtag #Great recipes.
For more recipes like this, check out Gourmé’s weekly menu.
Article for subscribers only
Report an error
About The Author
