Recipes > Cereals, Appetizer

Quinua Real croquettes with amaranth and millet


Soups & creams
Picture from Patricia Restrepo

Preparation

  1. Wash and cook the amaranth, the millet and the Quinua Real with the vegetal broth, the Kombu seaweed and some salt in a pressure cooker for 10 minutes over high heat, or for 20 minutes over low heat (if the fire is too large just put a diffuser plate).
  2. Strain the mixture and put it in a glass container. Knead the cereals with the Mugi Miso and the chopped pistachios. When the ingredients are amalgamated then add the asparagus tips cut into very little pieces and, finally, shape the croquettes handling the blend with your hands wet, batter them in the sesame seeds and fry them in hot oil.
  3. Serve this recipe with some shredded radish and seasoned with Umeboshi vinegar.

Ingredients

  • 100 gr of amaranth
  • 100 gr of millet
  • 250 g of Quinua Real
  • 1 lit. of vegetal broth
  • A bunch of asparagus tips
  • 150 g of chopped pistachios
  • 1 spoon of Mugi Miso
  • 2 cm of Kombu seaweed
  • A pinch of salt
  • Some sesame seeds
  • To garnish

  • Shredded radish
  • Umeboshi vinegar

Advice

"These croquettes are an incredible source of vitality for the summer, when we usually have many cold soups for lunch, salads and fruits. And also kids love them! "


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