Grilled Wudy skewers with sage and quinoa fritters

Try the lunchbox with grilled Wudy skewers with sage, mixed quinoa fritters with carrots!

1 pack of AIA Classic Wudy

10 fresh sage leaves

100 g of colored quinoa

1 egg

100 g of rice flour

1 carrot

1 cucumber

Aromatic herbs

Extra virgin olive oil

Salt

Pepper

Description

It's not always easy to find the right idea to fill the lunchbox to take to the office for lunch break, that's why AIA wants to suggest an easy and tasty recipe that you can quickly make for the lunch break in the office. The recipe we propose is that of the lunchbox with grilled Wudy skewers with sage, mixed quinoa fritters with carrots, cucumber salad marinated with herbs, a complete and tasty preparation that will attract the envy of all colleagues!

Here is the complete recipe of the lunchbox with grilled Wudy skewers with sage, mixed quinoa fritters with carrots, cucumber salad marinated with herbs!

Wudy Classic AIA

Procedure

First, boil the quinoa in salted boiling water, then drain it and set it aside. Cut the carrots into cubes and sauté them in a pan with a drizzle of oil. In a bowl combine the quinoa, rice flour, carrots, salt, pepper and egg. Mix the mixture well and pour a spoonful of the mixture into boiling oil to form a first fritter.

Repeat the operation until the end of the mixture: your fritters will be ready when they are golden and crispy on the outside. You can also bake the quinoa fritters at 180°C for 20 minutes, after having breaded them with breadcrumbs.

Blanch the wudy in boiling water for 4 minutes. Cut the Wudy into 3/4 cm cylinders and skewer them alternating with sage leaves. Grill the skewers and in the meantime prepare the cucumber salad. Remove the ends and cut the cucumbers into slices, season them with oil, salt, pepper and a very fine chop of aromatic herbs.

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