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.
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.
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.
Mash with a potato masher, adding milk, butter, salt, and pepper. Mix well.
Heat the duck legs and remove the bones to retrieve the meat. Set aside.
For assembly, place the duck meat at the bottom of a baking dish.
Add a layer of quinoa and top with the puree. Smooth the surface.
To finish, serve with a green salad.
0 servings
4
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