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Quinoa “KIBBEH”

Ingredients:

4 cups cooked quinoa

2 cups sliced leeks

4 cups spinach, shop stems and picked leaves.

½ cup onion

2 tablespoons thyme

¼ cup Brazil nut oil

1 tablespoon salt

¼ cup sliced chives

½ cup firm tofu

1 cup basil leaves

2 tablespoons olive oil

¼ cup chopped Brazil nuts

Directions:

1. Pre-heat oven at 200C

2. In a sauté pan heat olive oil, sauté leeks and onions.

Take

it out of the pan and set a part. Using the same pan

sauté

spinach, if it leases too much water drain and discard

water.

3. Food process tofu, basil, Brazil nut oil until smooth.

4. In a big bowl mix tofu pate, quinoa, Brazil nuts and

sautéed

veggies.

5. Pour batter in a glass pie pan. Press so it gets hard. Oil the top of the kibbeh and bake for 20 minutes.

Recipe developed by Alessandra Luglio and team.

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