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Vegan French Cuisine: Quinoa, Green Vegetables & Vanilla
Spring 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! Ingredients
- 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
Directions
- -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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%20and%20whatever%20your%20culinary%20priorities,%20all%20kinds%20of%20green%20vegetables%20are%20coming%20around%20the%20corner!%0D%0AHere,%20in%20Shizuoka%20especially,%20broad%20beans,%20corgettes/zucchinis%20and%20broad%20beans%20are%20readily%20available!%0D%0A){kind=small}
