170gr quinoa
8 asperges – geschild & in grove stukjes gesneden
20-tal kerstomaten – 10-tal tomaatjes in het midden gesneden
2 porties verse geitenkaas van de lokale geitenboerderij – voor ons is dit ’t Reigershof & ik heb gekozen voor de variant met gember & paprika + deze met bieslook & sjalot
1 sjalot – fijn gesnipperd
2cm gember – geraspt
verse bieslook
½ koffielepel
groentenbouillon Herkules
olijfolie
kruiden
zwarte peper & zeezout
I spoel de quinoa goed – breng 510ml water met kippenbouillon aan de kook – voeg de quinoa toe & laat 20 minuten pruttelen totdat alle vocht is opgenomen – laat de quinoa nog eventjes rusten
I drink een aperitiefje #geniet
I bak de asperges kort in een 1 eetlepel olie – kruid met peper & zout
I stoof de sjalot met de gember kort aan in 1 eetlepel olie – doe de kerstomaten erbij, roer kort & voeg nog 5 eetlepels olie toe – kruid met peper & zout – laat alles een 6-tal minuten pruttelen
I serveer de quinoa met de asperges – lepel er de tomaatjes met olie over – verbrokkel de geitenkaas er bovenop & werk af met wat verse bieslook
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