Components
- 1 cup (tea) of assorted tricolor quinoa
- 1 and 1/2 onions
- Half a tea cup of unsalted roasted cashew nuts
- 1/3 cup (teaspoon) of white grape pass
- Three tablespoons of olive oil
- 1 leaf of bay
- Five sprigs of parsley
- Three stalks of spring
- 1 1/2 teaspoons of salt
- season with ground pepper according to your preference
Setup mode
- In a medium saucepan, combine the quinoa, 3 cups of water, the bay leaf, and 1 teaspoon of salt, then bring to a boil over high heat. Once boiling, reduce the heat and simmer with the lid slightly ajar for about 10 minutes or until the quinoa is cooked but still firm.
- As the quinoa cooks, wash, dry, and finely chop the parsley and spring onions. Peel the onion and slice it thinly lengthwise. Roughly chop the chestnuts.
- After cooking, strain the quinoa through a sieve and allow the water to drain thoroughly.
- Heat a large frying pan over medium heat. Add olive oil, then the sliced onion, season with 1/2 teaspoon of salt, and cook for about 10 minutes, stirring occasionally, until it begins to brown. Incorporate the chestnuts and grape-pass, season with chili pepper according to your preference, and stir for 2 minutes to release the aroma.
- Reduce the heat and combine the quinoa, parsley, and chinoa. Stir for 1 minute to blend the flavors. Turn off the heat and serve immediately.
Note: the pharaoh also receives a chilled treat.
