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Black quinoa and roasted vegetables
Course:
Main Course
Cuisine:
South American
Keyword:
pesto, quinoa, roast vegetables
Servings:
4
people
Author:
Steve Paris
Earthy colours and flavours dominate this dish. Autumn-coloured roasted vegetables, sautéed mushrooms, and pine nuts sit atop a mossy earth base of pesto infused black quinoa.
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Ingredients
Black quinoa and vegetables
1
cup
black quinoa
uncooked
1/4
cup
pinenuts
1/2
cup
cacao nibs
optional
1
red pepper
1
yellow pepper
150
g
baby carrots
6
baby artichokes
and/or
2
bulbs fennel
fennel is a good alternative if you do not like or want to prepare artichokes
150
g
shimeji mushrooms
Pesto
2
cups
basil
fresh, stems removed
1/2
cup
pinenuts
1/2
cup
parmesan cheese
3
cloves
garlic
1/2
cup
extra virgin olive oil
Garnish suggestions
Edible flowers
Shaved truffle
Dill
Instructions
Pesto
Add the basil leaves, garlic, and pinenuts, to a food processor. Process until finely chopped.
Slowly drizzle in the olive oil while the machine is running slowly, or between pulses of the food processor.
Add the parmesan cheese and pulse briefly.
Black quinoa and vegetables
Cook the quinoa in the 2 cups of water. I use a rice cooker. So easy.
Lightly toast the pinenuts.
Wash, halve, and trim the red and yellow peppers. Smear with olive oil, and sprinkle with a pinch of salt.
Roast the peppers in a 200 degC oven for 30 minutes.
Wash the baby carrots, smear with olive oil, and sprinkle with a pinch of salt.
Add the baby carrots to the oven with the peppers after 15 minutes, as they will need less time.
When the peppers have finished cooking and cool a little, dice them length ways.
After removing the peppers and carrots from the oven, increase the heat to 220 deg C.
If using artichokes, peel, trim, halve, and remove the furry stuff from the centre.
Good video here
.
Add a peeled and crushed clove of garlic to the centre of each half, drizzle with olive oil, and roast for 30 minutes.
If using fennel, dice the fennel bulb and spread on a baking tray. Sprinkle with a pinch of salt.
Set the oven to grill, and grill the fennel until it starts to char, then remove from the oven.
Trim the chunky base from the mushrooms.
Add a little oil to a pan and sauté the mushrooms over a medium heat.
Plating and Garnish
Stir some pesto into the cooked quinoa, just enough to give the black quinoa a nice mossy look.
Spoon a serving of quinoa pesto on to a plate. Sprinkle with some toasted pinenuts.
Arrange the vegetables on top of the quinoa.
Add the edible flowers and/or shaved truffle and/or miniature basilica and/or dill to add to the garden theme.
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