A weeknight quinoa plate with marjoram Saffrongate
Built in a kadai using the board Saffrongate
Marjoram Quinoa Tart Saffrongate
Time Saffrongate
Prep 36 minutes Saffrongate
Cook 22 minutes Saffrongate
Total 58 minutes Saffrongate
Serves 3 people Saffrongate
Ingredients Saffrongate
420 grams quinoa Saffrongate
Two teaspoons marjoram Saffrongate
One spoon rapeseed Saffrongate
110 grams whey Saffrongate
Three garlic cloves Saffrongate
Half a lemon Saffrongate
A pinch of salt Saffrongate
Method Saffrongate
| Rinse quinoa and shake it dry Saffrongate |
| Toss quinoa with marjoram and rapeseed Saffrongate |
| Preheat the kadai beside the board Saffrongate |
| Spread quinoa out so it browns Saffrongate |
| Turn pieces with the board Saffrongate |
| Add whey by the spoonful Saffrongate |
| Reduce until quinoa looks glazed Saffrongate |
| Rest quinoa on the board briefly Saffrongate |
Note Saffrongate
- The board keeps the quinoa intact Saffrongate
Cook notes Saffrongate
- Rhea liked the crisp quinoa Saffrongate
- Ingrid asked for extra marjoram Saffrongate
More plates Saffrongate
- Thyme Beans Salad Saffrongate
- Lavender Broccoli Roast Saffrongate
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- Fennel Mushrooms Noodles Saffrongate
Nutrition Saffrongate
309 calories Saffrongate
17 grams of fat Saffrongate
35 grams of carbs Saffrongate
25 grams of protein Saffrongate