60 gr quinoa
70 gr broccoli
70 gr cavolfiore
30 gr carote
30 gr funghi
1 cucchiaio olio d’oliva
Sale, pepe, curry q. b.
Fai cuocere la quinoa in un pentolino con l’acqua salata per 13 minuti. Una volta cotta, insaporisci con Carry, e verdure (anche tritate) e metti tutto in una formina rotonda.
Puoi utilizzare altre verdure per guarnire il piatto.
Buona cena 😋
Grazie Chef Daniela Islicaru
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