Oriental-style quinoa with tahini dip

Total time 1 h 20 mins

20 mins preparation time

1 h preparation time

20 mins waiting time

If this recipe emphasises the benefit of having gluten-free grains, then it would be logical to switch the Less Salt for Tamari to make the dish fully gluten free. If not, suggest removing this sentence from the intro as it confuses the issue of gluten-free 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 (white part), cut into small rings

200 g

parsley root (or parsnip), diced

280 g

carrots, diced

20 g

brown sugar

2 g

ground pepper

5 g

curry paste

800 ml

vegetable stock

720 g

chicory

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: chicory 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 chicory. Remove the bitter core by cutting it in a wedge shape. Heat 20 ml of oil in a pan and sauté the chicory 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 chicory, sprinkle with chopped parsley, and serve with the dip.

Tip:

You can use pak choi cabbage instead of chicory 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

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