Recipe for quinoa and vegetable cakes baked with aioli Wikiquote

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  • Spanish food cuisine

  • Fish and seafood recipes

Ingredients

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  • 800 g cod (desalted)
  • 120 g of quinoa
  • 1 red onion
  • 1 zucchini
  • 1 handful of coriander
  • Olive oil
  • 1 egg
  • vinegar
  • 3 cloves garlic
  • Sol

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  1. First, preheat the oven for 10 minutes to 180º and while putting water to boil for the quinoa. Three parts water for every 1 quinoa and when it boils, add it and let it cook for 10 minutes and rest for another 5.
  2. Cut the red onion into strips and fry it in a pan. While we cut the zucchini with the skin into cubes of one centimeter or less. We do not use the inside. Add it when the onion takes about ten minutes. Vegetables should not be too wet.
  3. We make the ayols by putting the egg, the oil, a little salt, the 3 ground garlic cloves and a splash of vinegar in a glass. We break everything (for this we hold the mixer down until it emulsifies and when it is almost emulsified to the top, then we raise and lower it until it becomes homogeneous)
  4. When the oven is hot, add the fever. We will leave it for about 10-15 minutes and then add the aioles on top and grill it for another 5 minutes. The fever should be flaky, but not overcooked (and depending on the size of the cut will take more or less time).
  5. Mix the vegetables with the quinoa and heat it just before taking the cod out of the oven, put it in the background on the plates and cod on top. Cut a little coriander and put it on top. Ready!

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David from 55000 Recipes

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