Potimarron farci quinoa et giroles - vegan et sans gluten

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Potimarron farci quinoa et giroles - vegan et sans gluten. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Potimarron farci quinoa et giroles - vegan et sans gluten is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Potimarron farci quinoa et giroles - vegan et sans gluten estimated approx 1h.

To get started with this recipe, we must prepare a few ingredients. You can have Potimarron farci quinoa et giroles - vegan et sans gluten using 5 ingredients and 6 steps. Here is how you can achieve it.

Une recette festive qui a l'avantage d'être vegan et sans gluten, que j'ai inventé pour le soir du 24 avec ce que j'avais sous la main car privée de courses.

Ingredients and spices that need to be Prepare to make Potimarron farci quinoa et giroles - vegan et sans gluten:

1. 1 potimarron
2. 80 g quinoa sec
3. 100 g girolles en boîtes, égouttées
4. 4 pommes de terre
5. Sel, poivre, persil séché, 1 gousse d'ail

Instructions to make to make Potimarron farci quinoa et giroles - vegan et sans gluten

1. Couper le potimarron en deux moitiés, vider l'intérieur, déposer dans un plat ou sur une feuille de papier cuisson sur une grille et enfourner 40 à 50 minutes selon la taille du potimarron : la chair doit être bien moelleuse.
2. Pendant que le potimarron cuit, faire cuire le quinoa selon les consignes de l'emballage.
3. Dans une poêle avec un filet d'huile d'olive, faire dorer légèrement les pois chiches pendant une dizaine de minutes. Y ajouter une gousse d'ail ainsi que les girolles pour les réchauffer.
4. Mélanger le quinoa, les girolles, les pois chiches avec l'ail saupoudrer généreusement de persil.
5. Couper 4 belles pommes de terre en lamelles fines. Les déposer dans une poêle avec un fond d'eau, saler, poivrer, saupoudrer de persil séché. Couvrir et laisser cuire jusqu'à ce que les lamelles soient tendres ; rajouter de l'eau si nécessaire.
6. Quand le potimarron est cuit, garnir chaque moitié avec le mélange quinoa-girolles-pois chiches. Servir avec les pommes de terre.

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