Nutrition Facts
4 servings
4
Quinoa recipe in the style of shepherd’s pie.
Enjoy this delicious quinoa recipe in a shepherd's pie style. A treat! This recipe is taken from the book "I love quinoa," published by a culinary press, with recipes by Eve Godin and photographs by Isabelle Kanako.
Ingredients
150 Red quinoa
500 Peeled and cubed butternut squash
400 Sweet potato, peeled and cut into cubes
3 Milk
15 Butter
4 Confit duck legs
Salt
Pepper
Directions
1
Cook the quinoa in a pot with twice its volume of water. When the water starts to boil, reduce the heat and let it cook for 15 minutes. Drain if necessary. Set aside in a bowl.
2
In the meantime, cook the cubes of squash and sweet potato in a large pot of salted water for about 20 minutes or until they are tender. Drain.
3
Mash with a potato masher, adding milk, butter, salt, and pepper. Mix well.
4
Heat the duck legs and remove the bones to retrieve the meat. Set aside.
5
For assembly, place the duck meat at the bottom of a baking dish.
6
Add a layer of quinoa and top with the puree. Smooth the surface.
7
To finish, serve with a green salad.
Ingredients
Ingredients
150 Red quinoa
500 Peeled and cubed butternut squash
400 Sweet potato, peeled and cut into cubes
3 Milk
15 Butter
4 Confit duck legs
Salt
Pepper
Directions
Directions
1
Cook the quinoa in a pot with twice its volume of water. When the water starts to boil, reduce the heat and let it cook for 15 minutes. Drain if necessary. Set aside in a bowl.
2
In the meantime, cook the cubes of squash and sweet potato in a large pot of salted water for about 20 minutes or until they are tender. Drain.
3
Mash with a potato masher, adding milk, butter, salt, and pepper. Mix well.
4
Heat the duck legs and remove the bones to retrieve the meat. Set aside.
5
For assembly, place the duck meat at the bottom of a baking dish.
6
Add a layer of quinoa and top with the puree. Smooth the surface.
7
To finish, serve with a green salad.
Notes
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