Ingredients for 4:
- 1 bunch of spinach
- 1 unit of white onion
- 1 cup of Quinoa cooked
- 2 cups of whole milk
- 2 dessert spoons of Butter
- 1 pinch of garlic paste
- 3 units of sliced bread
- 1 pinch of salt
- 1 pinch of black pepper
- 500 milliliters of Vegetable broth
Preparation:
1. Bring a deep pot over medium heat with a little oil, add the white onion in pieces.
2. Add the cooked quinoa and previously cooked spinach leaves as well. Mix all the ingredients very well.
3. Cover the ingredients with the vegetable broth and add salt and pepper to taste. Let it keep for about 20 minutes.
4. Take the preparation to a bowl or a blender and let cool at room temperature. When everything is cold, process until everything is well integrated.
5. Return the crushed mixture to the pot and add the milk. Leave to simmer for about 10 more minutes.
6. To make the croutons that will accompany our recipe, we bring a skillet over medium heat and add the butter. (optional)
7. Add the bread in medium squares adding salt, pepper and a little garlic paste or garlic powder to taste.
8. Ideally, the croutons should be golden. When they are done, remove from the heat to prevent them from burning.
9. Serve the quinoa cream by adding a little croutons on top of each of the plates and also adding Parmesan cheese on top.