Soak quinoa for 15 - 20 Minutes. Drain, pour fresh in a ratio of 1: 2. When it boils, salt and cook until tender.
Rinse quail carcasses and pat dry with a paper towel.
Combine butter, grated ginger, salt, pepper, nutmeg, paprika and mustard for the sauce. Pickle quail in sauce. It is advisable to leave in the refrigerator for 20 Minutes
Put in a baking dish, send in an oven preheated to 180 ° C for 20 - 25 Minutes.
Finely chop the asparagus beans, cut the mushrooms in half. Send to a pan greased with butter. Fry for a few minutes, salt, pepper, cover and simmer for 10 Minutes
.
Add spinach. Cover, add a little butter. Stew together a couple more minutes until the spinach is soft.
Vegetables served with quinoa and bird.
Tofu (130 g) with quinoa (60 g) and green beans, spinach and mushrooms (150 g).
Cut the tofu into small cubes, marinate for 10 minutes in the same sauce as for poultry. Fry with quinoa ready for 10 Minutes
under the lid.
Ingredients
Directions
Soak quinoa for 15 - 20 Minutes. Drain, pour fresh in a ratio of 1: 2. When it boils, salt and cook until tender.
Rinse quail carcasses and pat dry with a paper towel.
Combine butter, grated ginger, salt, pepper, nutmeg, paprika and mustard for the sauce. Pickle quail in sauce. It is advisable to leave in the refrigerator for 20 Minutes
Put in a baking dish, send in an oven preheated to 180 ° C for 20 - 25 Minutes.
Finely chop the asparagus beans, cut the mushrooms in half. Send to a pan greased with butter. Fry for a few minutes, salt, pepper, cover and simmer for 10 Minutes
.
Add spinach. Cover, add a little butter. Stew together a couple more minutes until the spinach is soft.
Vegetables served with quinoa and bird.
Tofu (130 g) with quinoa (60 g) and green beans, spinach and mushrooms (150 g).
Cut the tofu into small cubes, marinate for 10 minutes in the same sauce as for poultry. Fry with quinoa ready for 10 Minutes
under the lid.