Ingredients:
- 4 cups of cooked quinoa
- 2 cups of sliced garlic
- 4 cups spinach leaves and stems (chopped)
- ½ cup diced onion
- 2 tablespoons of thyme
- ¼ cup Brazil nut oil
- 1 tablespoon of salt
- ¼ cup chopped chives
- ½ cup firm tofu
- 1 cup of basil
- 2 tablespoons of olive oil
- ¼ cup chopped Brazil nuts
Method of Preparation:
- In a frying pan, brown the leek and onion in a little olive oil, set aside. In the same frying pan, quickly sauté the spinach over high heat without letting the water release. If it releases water, drain it first and set it aside.
- In the processor, blend the tofu, Brazil nut oil and salt. When it becomes a cream add the herbs. Pulse just to crush the basil.
- In a large bowl, mix the quinoa, sautéed onion and leek, tofu paste with herbs, 2 tablespoons of Brazil nuts.
- Place in a kibbeh mold, press well to make it compact. Place a tablespoon of olive oil on top and spread well to cover the entire surface. Sprinkle the rest of the Brazil nuts on top and place in the preheated oven at 200°C for 15/20 minutes.
Recipe developed by Alê Luglio and team
