Snapguide
STEPS
INGREDIENTS

Start by rinsing the quinoa with cold water. I like to use a mix of red and white quinoa, with some burglar wheat added to it. Cook it in some salted boiling water for 15min.

In the meantime chop the carrot and add it to a pan with some olive oil and a splash of water

In the meantime chop the carrot and add it to a pan with some olive oil and a splash of water

Chop the leek and add it to the pan as the water dries. Saut\u00e9 for 5 minutes under medium heat

Chop the leek and add it to the pan as the water dries. Sauté for 5 minutes under medium heat

Take the turnip sprouts and trim just the very tops, the most tender part. Keep the rest, it is great for a vegetable stock.

Take the turnip sprouts and trim just the very tops, the most tender part. Keep the rest, it is great for a vegetable stock.

When the leek becomes translucent add the turnip sprouts to the pan and some more oil, saut\u00e9 for 5 minutes

When the leek becomes translucent add the turnip sprouts to the pan and some more oil, sauté for 5 minutes

Chop cashews and walnuts coarsely

Chop cashews and walnuts coarsely

Add them to the pan and saut\u00e9 for few minutes. Season to taste

Add them to the pan and sauté for few minutes. Season to taste

Then add the drained quinoa mix and saut\u00e9 well to mix evenly all the ingredients

Then add the drained quinoa mix and sauté well to mix evenly all the ingredients

Enjoy!

  • 200.0g Turnip Tops
  • 100.0g Quinoa
  • 1.0 Carrot
  • 1.0 Leek
  • Salt
  • Pepper
  • Olive oil
  • 50.0g Cashews
  • 50.0g Walnuts