Mini Flanes of Quinoa and Celery with Cream of Apples and Red Onions

Servings: 4
Prep time: 30
Cooking time: 25
  1. Rinse the quinoa several times and then boil in lightly salted water for 15 minutes.
  2. Prepare the applecream while the quinoa is cooking. Fry the finely chopped onion and rosemary needles in 2 tablespoons of olive oil. Add apples, unpeeled and sliced, pour in the wine, salt and pepper and finish cooking after 20 minutes. Then whisk or pass through a food mill obtaining a smooth sauce. Eventually check for salt.
  3. Peel the celery and reduce the tender parts of the coasts into cubes of about half a centimeter.
  4. Heat 2 tablespoons of olive oil with sage and a clove crushed garlic in a large skillet, then add the diced celery and let them brown for 2-3 minutes. After this time, salt lightly and add the well drained quinoa. Saute, stirring constantly, for a few minutes, then check for salt and pepper.
  5. Transfer the mixture into oiled moulds, pushing with some force to compact it well. Keep warm if you do not serve immediately.
  6. Turn out the warm flans on the dishes and serve surrounded with cream and sprinkled with freshly ground pepper.