Timbale with fennel and quinoa

I find a lovely recipe in the magazine of the local supermarket. No carbs today, but enough proteins and vegetables in this ‘timballo di quinoa ai finocchi’.

Boil 120 grams of quinoa (I had some red one) in 300 ml of vegetal stock and 1 table spoon of dried thyme for 12-15 mins.

Chop and fry 4 garlic cloves and 2 fennels. Add some fresh thyme and bake until al dente.

Mix the quinoa with 2 table spoons of sliced black olives and 125 grams of drained cannellini beans. Put ½ of the mixture in an oiled oven dish. Add the fennel and finish with the other ½ of the quinoa mixture.

Grate 50 grams of hazelnuts. Mix with 1 table spoon of sesame seeds. Spread the nuts on the quinoa. Finish with a drizzle of olive oil. Bake in the oven at 180° for 20 mins. Healthy and delicious =  a real docV recipe.


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