PREPARATION AND BLAST CHILLING
Drain the mushrooms and chop them. Cook the quinoa in twice its weight of water until it is completely absorbed. Pass it in Freddy with the blast chilling function for 15 minutes.
Brown the leek cut into rounds with a drizzle of oil, add courgettes and carrots cut into small cubes and cook for about 10/15 minutes.
COOLING AND FINISHING OF THE PLATE
Then cool quickly in Freddy for another 15 minutes. Cut the tomatoes into wedges, with a drizzle of oil add the quinoa vegetables and flavoured with Provencal herbs.