Summer Soup

1 comment

Finally, after months and months of sweet recipes, I publish something savoury. This recipe is really easy, but its color made me wanting to take some photographs of my plate, and so I decided to present it. Here’s my usual bowl of cereals and legumes. Lately, you all cook with seaweed, and I decided to do it with roots 😀

70 gr of quinoa
80 gr of black chickpeas
1 daikon root
1 zucchini
sesame seeds
nutritional yeast flakes

I soaked the chickpeas the night before and then cooked them in a pressure cooker, keeping them about 50 minutes from the wistle. In another pan, I cooked the quinoa with a little water, turmeric and salt. Meanwhile, I cut the vegetables into thin strips (I had part of them as a salad) and when the quinoa was almost done, I poured the veggies into the pan. I mixed quinoa and vegetables, added the curry and turned the heat off. I drained the chickpeas and added them to the quinoa. In another pan, I toasted the sesame seeds which I then added to the dish; a sprinkle of nutritional yeast flakes and lunch is ready. Bon appetit: D

P. S.:
Can anyone tell me whether it’s normal that daikon sprouts go mouldy? Shall I dispose of them?

Chef: Romina from VeganBlog

  1. heidi 24 June 2012 at 06:32

    cannot answer the question about daikon seeds, but I love your recipe and pics 🙂 thanks

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