Preparation time: 25 min. Total time: 40 min.
Ingredients (for 4 people):
- 150g quinoa
- 30cl chicken stock
- 1 onion
- 20g butter
- 100g Gruyère PDO
- 100g mascarpone
- 30g pine nuts
- 1 bunch fresh basil
- 1/2 bunch tarragon
- 1/2 bunch chervil
- fine salt
- ground pepper
Preparation:
Wash your quinoa thoroughly in clean water.
At the same time, peel and chop your onion. In a saucepan, melt the butter. Once it begins to foam, sweat the chopped onion, then add the quinoa and stir.
Add the chicken stock and cook over medium heat until all the liquid has been absorbed.
While the quinoa is cooking, place the pine nuts, basil, tarragon and chervil in a blender. Blend until finely chopped.
Cut your Gruyère cheese into small cubes. At the end of the cooking time, remove from the heat and mix the quinoa with the mascarpone, chopped herbs and Gruyère.
Reheat quickly and serve moist.
Tips:
Caution! Once you've added the herbs, don't reheat your “quinotto” for too long, as it may turn from green to brown.
This recipe can be served as a starter, or as an accompaniment to fish or white meat.