INGREDIENTS
1 xícara of quinoa 2 xícaras of water 300g of frango hearts (ou mais, a gosto) 2 tablespoons of butter soup or olive oil 1 small onion, chopped 2 dentes of alho, chopped 1 red pepper, chopped 1/2 flake of preta azeitona 1 cenoura, grated 1/2 xícara of green milho (can be in a can) 1/2 xícara of fresh or frozen ervilhas Salt and pepper to taste Fresh chopped salsinha to decorate (optional) 23
PREPARATION MODE:
Preparation of Quinoa:
Rinse quinoa under running water to remove any bitterness.
In a panela, pour 2 xícaras of water to ferment. Add to quinoa and a pinch of salt.
Reduce the heat to low, cover the panela and cook for about 15-20 minutes, or make sure that the quinoa has absorbed all the water and stale stew. Remove the panela from the fire, add the quinoa with a hook and set aside.
Preparation of Frango Hearts: Temper the frango hearts with salt and pepper to taste.
In a large refrigerator, use butter or olive oil on a medium-high heat.
Add the frango hearts to the fridge and cook for about 5-7 minutes, stirring occasionally, until they are browned on the outside and cooked inside. 23
Remove the frozen frango cores and set aside.
Farofa Preparation:
In the same refrigerator, add more butter or oil, if necessary. Add the chopped onion and the chopped alho to the fridge and sauté until the fragrant fiquem and the translucent fique onion.
Add the chopped peppers, with grated cenoura, or the milho and the ervilhas à frigideira. Sauté for a few minutes until the vegetables are dry. Add to the cooked quinoa and the fried frango hearts. Mix everything gently until the ingredients are incorporated. Provide the headlamp and temperature adjustment with salt and pepper, if necessary.
Serve:
Serve Quinoa Farofa with chicken heart warm, decorated with fresh chopped parsley, as desired.
This farofa is a delicious and nutritious option that combines quinoa with frango hearts and a variety of vegetables. It is perfect as an accompaniment or as a main dish. Enjoy!