QUINOA ALLA VERZA MELA E TACCHINO
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Quinoa alla verza mela e tacchino
Ingredienti
- 400 g petto di tacchino cotto a vapore
- 1/2 verza circa 500 g
- 1 mela
- 100 g quinoa
- q.b. sale
- q.b. salvia fresca
- q.b. extravergine d'oliva
Procedura
-
1. Cuocete la quinoa in 300 ml acqua salata per 15 minuti.
2. Spegnete il fuoco, coprite e lasciate riposare per 10 minuti.
3. Cuocete la verza(intera) in abbondante acqua salata per 10 minuti, scolate e lasciate raffreddare.
4. Tagliate la verza a listarelle e unitela alla quinoa.
5. Unite anche la mela tagliata a cubetti, il petto di tacchino a pezzettini, le erbe aromatiche,il sale,1 cucchiaio d'olio ed amalgamate.
6. Foderate 4 stampi con la carta forno bagnata e strizzata e riempiteli con il composto , premendo con un cucchiaio.
7. Infornate a 180 gradi per 30 minuti.
8. Sfornate, disponete sui piatti, irrorate con un filo d'olio e servite caldo.
Per ottenere un buon sapore della quinoa, mettetela la sera prima in ammollo in acqua fredda e succo di 1/2 limone.Prima di cucinarla, risciaquatela piu volte in acqua fredda.
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