Spring vegetables gratin with gourmand quinoa

In a pan bring the water to a boil
Boil all vegetables for 20 minutes
Rinse and peel the asparagus and the carrots. Dice the asparagus and slice the carrots. Save some asparagus tips on the side
Cook it with the peas and the French beans in boiling water for 20 minutes
Preheat the oven to 180°C (gas mark 6)
Prepare the Tipiak Organic Gourmand Quinoa as indicated on the pack
Prepare the béchamel sauce
Once the vegetables are cooked, mix it with the Quinoa and the béchamel sauce
Add a bit of olive oil, lime juice, salt and pepper
Put the preparation in a gratin dish and put some asparagus tips on top
Cook for a few minutes
Before you serve, add some basil on top

1 bunch of green asparagus
5 average-sized carrots
200 g of frozen peas
150 g of frozen French beans
300 g of Tipiak Organic Gourmand Quinoa
Béchamel sauce: ¼ l of milk, 2 tablespoons of flour, 20 g of butter, nutmeg, salt
Olive oil
Lime juice
Salt, pepper
Basil

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