Quinoa with vegetables and ginger sauce in the rice baskets
Thanks to Pillsbury, I discovered this wonderful grits and loved it. I suggest to you to try this bright, rich, fragrant dish. The taste will vary depending on the vegetables you are using.


  • Quinoa

    200 g

  • Carrots

    50 g

  • Ginger

    50 g

  • Onion

    0.5 piece

  • Greens

  • Olive oil

  • Broth

    400 ml

  • Salt

  • Figure

    100 g

  • The Apium graveolens Dulce

    1 piece

  • Pepper

    50 g


For this dish, I used quinoa brand Mistral
Rinse grits thoroughly and pour the boiling vegetable broth. Cook 15 minutes until all the liquid is absorbed
Vegetables can be any that you like and that you have in the house. I had tomatoes, bell pepper, petiolate celery, carrot. I sliced and slightly fried in hot olive oil
Of fresh ginger root, squeezed the juice. It took me 3 tablespoons
To the vegetables add the cooked quinoa, juice of ginger. All are actively mixed and potamilla a few minutes so all the ingredients are well met and soaked the common flavors and juices
For supply, I decided to cook the rice baskets of rice Mistral. The japonica was perfect. This variety of rice is well boiled, and he has a good adhesion
Rice boiled until tender, cooled and rammed in molds for muffins. Bake in a preheated oven at 180 degrees for 20 minutes
In rice baskets put ginger quinoa. The dish turned out spicy, flavorful, hearty. Grains quinoa resemble the eggs crunched and very nice.
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