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Caramelized chicory with quinoa
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 317
  • Fat about 19g
  • Carbohydrates about 27g
  • Protein about 7g
This is needed
This is needed for 4 people
Caramelized chicory
  • 0.25 tsp salt
  • 2 tbsp sugar
  • 0.5 tbsp water
  • 3 tbsp apple vinegar
  • 2 tbsp butter
  • a little pepper
  • 1 red chicory, cut into eighths
Lemon relish
  • 2 pinches salt
  • 2 tbsp olive oil
  • 1 tbsp cane sugar
  • a little chilli flakes
  • 1 organic lemon, with skin, in cubes
  • 1 tsp turmeric
Quinoa
  • 100 g quinoa
  • 2 dl water
  • 0.25 tsp salt
  • 50 g pistachios, roughly chopped
  • 0.5 tbsp garam masala
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And that's how it's done
And that's how it's done
Caramelized chicory
Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Add the vinegar, bring to the boil, season. Add the butter, melt in the pan on a low heat, shaking the pan occasionally. Add the chicory, fry for approx. 2 mins. on each side.
Lemon relish
Heat the oil in a pan. Add the cane sugar, turmeric and chilli flakes, toast for approx. 1 min. Add the lemon and salt, stir fry for approx. 2 mins., allow to cool a little.
Quinoa
Brown the quinoa in a hot pan for approx. 2 mins., stirring constantly, add the water and salt. Cover and simmer over a low heat for approx. 15 mins., drain well. Add the pistachios and masala, mix. Serve the quinoa with the chicory and lemon relish.