Rainbow Quinoa

Beautiful colours all around, beautiful colours in my plate.

This very easy recipe has much more than the good looks to give. Combines a bunch of seasonal vegs, has both quinoa AND spinach in it (!!!), it’s gluten free and in the end is quite healthy. How about that, he-he.

Ingredients for 2:

1 teacup quinoa

150 g squash, peeled, washed and diced

150 g beet, peeled, washed and diced

300 g spinach, washed and chopped

1 tomato, diced

1 small onion, chopped

2 tbsp vegetable oil

1/2 teaspoon cumin

1/2 teaspoon dried coriander

the juice of 1/2 lemon

paprika and ground pepper

2 1/2 teacups water (to boil the quinoa)

Three very easy steps:

Boil the diced squash and the beet separately (to keep their bright colours) for about 15 minutes each, until soft. Pour the water out and put aside.

Put the quinoa, the onions, the cumin, the oil, the pepper, the paprika and the water in a large pot, bring to boiling, then lower the heat. After 5-7 minutes add the spinach, mix well and cook until the water evaporates. When ready, move it to a large bowl.

Add the squash, the beet and the tomato. Then the coriander, the lemon juice and mix. Served both warm and cold.

Vegan is Good!

P.S. Ideas for blue coloured vegs?

Curry Stuffed Eggplants

What you need is an hour and the following:

1 large eggplant

100g red lentils

100g organic green soybeans (boiled)

1 can of peeled tomatoes

1 glass of water

5-6 cloves of garlic, chopped

1 small onion, chopped

3 tbsp vegetable oil

1/4 teaspoon of each of the these: cumin, paprika, chili, dried coriander, cinnamon, dried ginger, white mustard seeds, cardamom, turmeric, grounded black pepper

Cut the eggplant in two, carefully carve the halves with a spoon to 1.5 cm thickness. Salt both the carved halves and the … flesh (wasn’t sure which word to use here, “flesh” sounds almost dirty in a vegan cooking blog) and put aside for 20 minutes. Then wash well with water and put aside. We’ll use later the halves as recipients for the curry.

Preparing the curry – heat the oil in a large pan and add first the mustard seeds and once they start to pop – the rest of the spices. When mixed well in the pan, put in the carved eggplant flesh and mih well. Cover and let it cook for 2-3 minutes.

Now add the tomatoes, the soy beans,  the lentils and the water, use a wooden spoon to mix well and lower the heat. Let it simmer for about 10-15 minutes, until almost all the water has evaporated and the lentils are cooked.

Meanwhile, cover the inside of the eggplant carved halves with a thin layer of olive oil, sprinkle with grounded black pepper and bake in a preheated (180C) oven for 10 minutes. Then take them out and let them cool.

Divide the curry in two and stuff the egg plants. Put in the oven for another 15 minutes. Serve with rice and enjoy!

Vegan is Good!

Green Quinoa Recipe

The dominating colour all around is green. Everything is coming back to life, eager to make the most of the abundant sunlight.

So am I. Not that my hair is turning green or something, but it really feels like this is the right colour for food right now. And this is how I came up with this very easy recipe.

What you need to feed 2 with the meal on the pic is:

1 teacup of white quinoa, washed

2-3 small courgettes, sliced

200 g spinach, stems removed, cut in large pieces

200 g white mushrooms, sliced

2-3 cloves of garlic, chopped

2 tbsp vegetable oil

2 teacups water

1/2 teaspoon crushed muscat

1/2 teaspoon dried coriander

2 pinches of chili

paprika and grounded black pepper

Heat the oil in a large frying pan (ideally with a cover) with the pepper and the paprika in it. When hot put in the garlic for 10 seconds and then add the courgettes  and the mushrooms. Cover and lower the heat. Let it cook for 4-5 minutes.

Add the spinach and mix well. Now add the quinoa and the water and mix again. Sprinkle the coriander, the muscat and the chili on top.

Cook without the cover until all the water is absorbed . The quinoa should become soft and transparent.

Vegan is Good!

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