Quinoa Risotto with Funghi Secchi

INGREDIENTS:

• 100g (about 1/2 cup) of quinoa beans

• ½ tsp of salt

• Chives and parsley to taste

• 1 whole egg

• Black pepper to taste

• ½ cup fresh basil tea

• Thyme leaflets to taste

• 3 tablespoons extra virgin olive oil

• 2 tbsp cassava flour

METHOD OF PREPARATION:

• Rinse the quinoa thoroughly under running water and cook only in the water for about 20 minutes (pour water until the beans are completely covered).

• Add salt after the grains soften.

• Heat a skillet well, pour in the oil and turn off the heat. Add the pepper and herbs (chives, parsley, thyme and basil).

• Add quinoa, egg, flour and salt.

• Shape the hamburgers with your hands in the shape of discs.

• Bake in a non-stick oven (approx. 200 ° C) until golden brown (if you prefer to grill in a non-stick oiled frying pan).

ViniQuinoa Risotto with Funghi Secchi