Oriental-style quinoa with tahini dip

Total time 1 h 20 mins

20 mins preparation time

1 h preparation time

20 mins waiting time

Millet and quinoa are both gluten-free grains that work well in this dish. Adding Kikkoman Soy Sauce enhances the flavour, eliminating the need for salt and giving the grains a perfect umami taste. Orange juice and chilli flakes add a citrusy kick.

Ingredients

10 portion(s)

For the quinoa:

600 g

sour apples, diced

5 ml

lemon juice

500 ml

freshly squeezed orange juice

600 g

quinoa (or millet)

40 ml

Kikkoman Naturally Brewed Less Salt Soy Sauce

50 ml

rapeseed oil or olive oil

6 g

garlic, finely chopped

200 g

leek (root), cut into small rings

200 g

parsley (root), diced

280 g

carrots, diced

20 g

brown sugar

2 g

ground pepper

5 g

curry paste

800 ml

vegetable stock

720 g

endive

30 g

fresh ginger, finely chopped)

30 ml

agave syrup

 ½ g

chilli flakes (to taste)

For the dip:

500 g

natural soy yoghurt

100 g

tahini

 ½ g

chilli flakes

1 g

pepper

For garnish:

40 g

parsley or coriander, chopped

Allergens:

1. Cereals containing gluten 6. Soy and soy-based products 11. Sesame seeds and sesame-based products

Total weight per portion:

340 g

Weight per ingredient:

240 g quinoa
60 g dip
40 g garnish: endive and herbs

Preparation

Step 1

Wash, core, quarter and dice the apples, then drizzle with the lemon juice.

Step 2

Cook the quinoa according to the instructions on the packet in a quinoa/water ratio of 1:2 for 25 minutes in a saucepan. Towards the end of the cooking time, add the freshly squeezed orange juice and Kikkoman Less Salt Soy Sauce. Stir well so the quinoa can absorb the liquid.

Step 3

Heat 20 ml of oil in a saucepan and fry the garlic and chopped vegetables for 5 minutes. Add the apples, sugar, pepper and curry paste and pour in the stock. Cook for a further 5 minutes until slightly reduced. Add the quinoa and stir.

Step 4

Preheat the oven to 180 °C. Grease a baking dish with 10 ml of oil and pour in the quinoa with the vegetables and apples. Bake for 20 minutes.

Step 5

Wash and halve the endive. Remove the bitter core by cutting it in a wedge shape. Heat 20 ml of oil in a pan and sauté the endive leaves for 2-3 minutes. Add the ginger, drizzle with the agave syrup and sprinkle with the chilli.

Step 6

Mix the yoghurt with the tahini, chilli flakes and pepper.
Serve the baked dish hot, top with pieces of endive, sprinkle with chopped parsley, and serve with the dip.

Tip:

You can use pak choi cabbage instead of endive in this dish. Add spices such as za'atar or cumin to the quinoa while cooking to give it a more intense flavour.

You can substitute the Kikkoman Less Salt SoySauce with Kikkoman Soy Sauce depending on your preference.

Recipe-ID: F1090

Recipe as PDF

Download PDF

Share with colleagues