Quinoa with Solefish and Vegetable Roll

- 1 full cup of quinoa

- 2 ecodoses water

- ½ carrot

- ½ stick of celery

- ½ zucchini

- ½ onion (optional)

- 2 sole fillets

- Extra virgin olive oil

- Salt

Dice the vegetables into very small pieces (almost minced). Season with a little olive oil and allow to marinate in the refrigerator.

In the meantime, rinse the quinoa well, place it in the pressure cooker with 1 ecodose of lukewarm water (1 cup) and a pinch of salt. Mix well. Close the pot and cook for 10 minutes. Lower the heat once you hear the “whistle”.

After 10 minutes, quickly let the air out of the pressure cooker and rinse the cooker with running water, so that the quinoa does not stick to the pot. Open when the steam has been completely released. Put the quinoa in a casserole, season with the vegetables and stir gently. Cover with plastic wrap and let it rest for 10 minutes.

Add 1 ecodose of boiling water (1 cup) to the pressure cooker. Roll the sole fillets, fasten them with a toothpick. Insert the steam basket in the cooker and place the sole rolls inside.

Cook for 4 minutes. Lower the heat, once you hear the whistle.

Let the steam out of the pot quickly, by placing the pressure cooker under cold running water, so that the quinoa does not stick, and serve by placing the rolled fillets on top of the quinoa.

Optional: Add fresh tomatoes, chopped into very small pieces in order to give a touch of color.