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Add a photoSpring is coming fast (at least in Japan!) and whatever your culinary priorities, all kinds of green vegetables are coming around the corner!
Here, in Shizuoka especially, broad beans, corgettes/zucchinis and broad beans are readily available!
Ингредиенты
- Quinoa: 250 g
- Young spinach sprouts (small leaves): a fistful
- Zucchini/Courgette: 1 small green and firm
- Broad beans (fesh!): 500 g (pods included)
- Vanilla: 1 pod
- Salt (fleur de sel if possible), black pepper (ground): to taste
- Olive oil (EV): 80 ml/cc
Инструкции
- -Cook the quinoa al dente in lightly salted water.
- Cool it under running cold water. Drain well.
- - Take broad beans out of their pods and drop into boiling water for 30 seconds. Cool them under cold running water. Delicately peel them.
- -Cook the broad beans again in slightly salted water for 3 minutes just under boiling temperature. Cool under cold running water. Drain well and put aside.
- -Wash then cut the zucchimi/courgette in small pieces. Wash and drain well the spinach sprouts.
- -Cut the vanilla pod along ts length and take flesh/seeds out with the point of a knife and mix with the olive oil in a small bowl.
- -In a large bowl mix all the vegetables and then the vanilla sauce.
- Leave inside refrigerator for at least 1 hour.
- -Before serving, add a little salt and plenty of pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 6 servings | |
| Calories 163 | |
| Calories from Fat 24 | 15% |
| Total Fat 2.64g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 397mg | 11% |
| Total Carbs 28.81g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.07g | 1% |
| Protein 6.63g | 11% |
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