Quinoa cocotte are delicious single-portion sformatives to be enjoyed as a first course or as a hot appetizer. A simple and quick dish to prepare, the quinoa cocotte will conquer all your diners.
QUINOA 180 gr
TOMATOES 350 gr
GRATED PARMESAN CHEESE “Parmigiano Reggiano DOP”
Wash the quinoa under running water. Pour it into a narrow mesh colander and open the water for two minutes, stirring the quinoa with one hand. Finely cut the courgettes into julienne strips and set aside. Cut the cherry tomatoes and put them in a food processor, operate it and reduce them to a puree.
Put a clove of garlic in a pan with a drizzle of oil and let it fry for a few minutes. Add the fresh tomato and cook for about five minutes. Add the chopped courgettes and olives. Let it go on the fire for another five minutes, season with salt and set the sauce aside. Boil the quinoa in plenty of salted water for about 15 minutes, drain and put it directly into the sauce. Mix well so that the sauce is distributed well.
Once ready, put the quinoa in the casseroles that are also suitable for cooking in the oven. Cover the surface with the grated Parmesan and cook in a preheated oven for about 10 minutes at 200 ° to form a delicious crust on the surface. Serve the quinoa cocotte still hot.
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Enjoy your meal!