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Wok-fried baby corn, mange-tout and carrot with quinoa Recipe

Ingredients for people

  • Quinoa : 400 g
  • Carrot(s) : 2 whole
  • Mange tout : 200 g
  • Baby sweetcorn : 150 g
  • Shallot(s) : 2 whole
  • Chive(s) : 0.5 bunch
  • Olive oil : 2 ml
  • Fine salt : 6 pinch(es)
  • Piment d'Espelette : 2 g
  • Parmesan shavings : 100 g
  • Freshly ground black pepper : 6 Turn
  • Coarse salt : 20 g
Method
  • 1

    Add the quinoa to a large pan of salted water and cook for 15 to 20 minutes.
    Chop the chives in to small pieces.
    Peel the carrots and thinly slice. Diagonally chop the mange-tout and the baby corn in to pieces. Peel and finely dice the shallots.

  • 2

    Heat a little oil in a wok and then lightly colour the shallots. Add the carrots then the mange-tout and the baby corn. Cook for 5 minutes, stirring constantly. Season with salt and pepper. Add the cooked quinoa to the pan and season with salt, pepper and a little piment d'Espelette.

  • 3

    Serve the dish in deep plates or soup bowls and top with a sprinkling of parmesan shavings as well as the chopped chives.

Chef's tip

«Try using quinoa as an alternative to other grains, pasta or potatoes...»

A delicious vegetarian dish of mange-tout, baby corn and carrots served with quinoa and parmesan shavings.

Rate this recipe :

(25 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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