Quinoa with vegetables: the recipe for delicious wraps

QUINOA WITH VEGETABLES RECIPE –

As we have seen several times the Quinoa It is a food rich in nutrients that are essential for our health. In addition to a high protein content, it also has a notable calcium content. antioxidants, minerals, and vitamins. Highly satiating, making it perfect for those following a low-calorie diet, quinoa, thanks to its polyunsaturated fatty acids, can also protect the body from cardiovascular disease.

ALSO READ: Quinoa: Here's how to enjoy it in a fresh one-pot meal with rice and chickpeas.

QUINOA WITH VEGETABLES –

Let's see then how to enjoy the Quinoa in a delicious dish with vegetables and legumes: cabbage, mushrooms and chickpeasA healthy, nutritious and flavourful recipe that will allow you to prepare many delicious rolls, taken from the interesting recipe book “The modern vegetarian” by Maria Elia, which we recommend.

ALSO READ: Vegan recipes with quinoa

INGREDIENTS

• 100g of quinoa
• 10 g of dried porcini mushrooms
• 100g finely sliced ​​cremini mushrooms
• 4 tablespoons of extra virgin olive oil
• 1 onion, finely chopped
• 2 finely chopped celery ribs
• 2 carrots, finely chopped
• 3 cloves of garlic, finely chopped
• 200 ml of red wine
• 80g cooked chickpeas
• 1 large cabbage (Savoy cabbage)
• 800 g of crushed peeled tomatoes
• 100g grated Gruyere cheese
• Salt and black pepper (to taste)

PREPARATION

– Place the dried mushrooms in a pot of warm water until they soften again and in the meantime heat the oven to 180 degrees.

– Pour 2 tablespoons of oil into a saucepan and brown half onion, celery, carrots, and garlic. Once the vegetables are soft, add the cremini mushrooms and cook for another 3-4 minutes.

– Add the previously washed quinoa and continue cooking for another minute, stirring constantly.

– Add the porcini mushrooms along with their liquid and half of the wine and season with salt and pepper.

Bring everything to a boil, reduce the heat, cover, and cook for another 15-20 minutes until the quinoa is cooked. Stir in the chickpeas.

– In another pot, boil 8-12 cabbage leaves and when they are tender, drain them and cool them under cold water.

Spread the leaves out on a flat surface and stuff them with two tablespoons of quinoa and vegetables. Roll the leaves up to form a parcel.

– Place the rolls in a large baking dish.

– Heat the remaining oil, add the onion, celery, carrots andgarlic and cook until soft, add the tomato and wine and bring to the boil.

– Lower the heat and continue cooking until the sauce has reduced by half.

– Pour the sauce over the rolls, cover and bake in the oven for at least 40 minutes.

– Serve the rolls hot covered with Gruyere cheese.

TO KNOW MORE: Spring rolls: the recipe for making them at home