Posted by
Claudia Moser
on
9:54 AM
in
A-Z Challenge,
Happiness,
Quinoa
Quite a surprise I am sure, but this grain makes me happy especially combined with fenel, apple, carrot in a salad.
Quinoa is an ancient food from South America. While it looks a bit like rice, it has a richer, heartier flavor and crunchier texture. It tastes like brown rice but I like that it is fluffy and somehow creamy.
Another recipe which I cook quite often is a quinoa risotto with zucchini and smoked salmon, a true delight!
Happy Easter everyone - I hope you will have days full of light!
Ingredients
75g quinoa
1 large courgette
1 tbsp red wine vinegar
olive oil
4 spring onions , finely sliced
100g cherry tomatoes , halved
1 red chilli , finely chopped
100g feta cheese , crumbled
small bunch parsley , chopped
Method
Cook the quinoa following the pack instructions then drain and rinse under cold water. Drain again. Cut the ends off the courgette then cut into ribbons using a potato peeler. Whisk together the vinegar and 2 tbsp oil and season.
Put the rest of the ingredients in a large bowl, then pour over the dressing and toss everything together.
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Posted by
Claudia Moser
on
7:33 AM
in
Pancakes,
Quinoa,
Tasty Tuesday
You might discover a pattern here, yes I am in the pancakes mood and thought that quinoa would also be a wonderful ingredient for this delicious desert :)
I found this recipe at Martha Stewart's
website:
Ingredients
1 cup cooked quinoa or brown rice
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted, plus more for skillet
1/4 cup low-fat milk
2 tablespoons pure maple syrup, plus more for serving
Fresh fruit or fruit preserves (optional), for serving
Directions
In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.
Posted by
Claudia Moser
on
7:16 AM
in
Quinoa,
Risotto,
Tasty Tuesday,
Zucchini
Ingredients for 2 people:
120 gr quinoa
250 ml chicken broth
1 zucchini
1 white onion
2 small pieces of smoked salmon
75 gr parmesan
salt, pepper, olive oil
a bit of butter
How to:
Add a bit of olive oil in the pan, then the onions and let them glaze a bit followed by the small pieces of smoked salmon. Then add the quinoa and after that a very long process starts, by adding the chicken broth step by step in order to cook the grains. Almost at the end add the small pieces of zucchini and the parmesan. Before taking it off the heat add the butter et voila! Enjoy! We had it simple like this and add it in a flash.
Some small comments in respect to quinoa - the grains contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron, so a good reason to add it on the menu!
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Motto
"A story is not like a road to follow … it's more like a house. You go inside and stay there for a while, wandering back and forth and settling where you like and discovering how the room and corridors relate to each other, how the world outside is altered by being viewed from these windows. And you, the visitor, the reader, are altered as well by being in this enclosed space, whether it is ample and easy or full of crooked turns, or sparsely or opulently furnished. You can go back again and again, and the house, the story, always contains more than you saw the last time. It also has a sturdy sense of itself of being built out of its own necessity, not just to shelter or beguile you."
by Alice Munro
