INGREDIENTS
- – 1 cup of quinoa.
- – 1 cup of millet.
- – 1 cup of amaranth.
- – 1 carrot.
- – 1 colorado.
- – 2 leeks.
- – 1 zucchini.
- – 3 garlic cloves.
- – 3 tangerines.
- – 1 handful of parsley.
- – 200 g of mushrooms or portobellos.
- – 1 tsp turmeric
- – 150 g of frozen peas.
- – Olive oil, sea salt, pepper and dehydrated mandarin slices, c/n.
- For the grilled ones:
- – 250 g of Brussels sprouts.
- – 1 clove garlic.
- – 350 g of natural tofu.
- – 200 cc of soy sauce.
- – 1 department of rosemary.
- – 1 handful of thyme.
- – 5 cardamom seeds.
- – 1 cda. of cilantro.
- .
1.For the grilled ones: Crush the aromatics and seeds. Then combine with the soy sauce. Lower the tofu into 1 x 1 squares and marinate for 12 hours.
2.Then pressure and brown in a pan. Prepare dinner the sauce in a small saucepan till decreased.
3.Boil the Brussels sprouts for five minutes. Then reduce them in half and brown them in a pan with the garlic clove. Season.
4.For the stew: Rinse the cereals till the water runs clear. Reserve.
5.Chop the greens. Get the zest of the tangerines after which their juice. Lower the mushrooms into quarters.
6.In a big saucepan, brown the mushrooms with a splash of oil.
7.Take away and in the identical saucepan brown the greens with a splash of oil, a pinch of salt and a pinch of pepper. Then, the garlic.
8.After a number of seconds, carry the cooking backside with half of the tangerine juice. Add the turmeric, amaranth and two cups of water. Prepare dinner over reasonable warmth for quarter-hour with the saucepan lined.
9.After time, add the quinoa, millet, tangerine zest, tangerine juice, three and a half cups of water and regulate flavors. Proceed cooking for 20 minutes with the saucepan partially lined.
10.Flip off the warmth, add the mushrooms, tofu, cabbage and peas. Let the stew relaxation, with the saucepan lined, for quarter-hour in order that it finishes absorbing all of the liquid. Beautify with parsley, and luxuriate in!.
