Showing posts with label quinoa. Show all posts
Showing posts with label quinoa. Show all posts

Monday, 6 August 2018

Summer eating 🍅🍆🌿🌽

Harissa glazed aubergines is something we all enjoy eating in the summer. 
Slice the aubergine, brush with olive oil ( I use spray ) 
Place the slices on a baking tray. It goes in pre heated oven on 180 C for 20 min.
Get the tray out and brush the aubergines with harissa paste ( the one I use is smoky but mild and very oily ) 
Back in oven for another 10 - 15 minutes.
I serve the aubergines with Greek salad with added cooked lentils as well as toasted bread.

Grilled corn quinoa salad with falafels, tzatziki and pita bread 

I can't tell you how much we enjoyed this meal, it's summer on a plate, it's absolutely lovely !!!
I used: 3/4 cup quinoa , handful of chopped tomatoes, half a cucumber, chopped radishes, some red onion, avocado, tin of cooked butter beans, feta cheese, gilled corn, parsley, olive oil, lemon juice, salt and paper.
I grilles the corns under a grill for 20 minutes turning it every now and then.
In a meantime I cooked the quinoa for 15 - 20 minutes and chopped up the veggies.
Mix everything all up, season with paper, easy on the salt as feta cheese is salty enough.
Serve with tzatziki, falafels and pita bread for a perfect balanced summer meal ❤☀🌽 

I have found the best recipe for falafels, made from chickpeas ( of course ) as well as broccoli and cauliflower.  I made them in advance, kept in freezer and bake straight from frozen. Perfect !   here is the link for the recipe !!

Bambino portion 
from the market

Sunday, 20 November 2016

Protein rich muffins with quinoa and broccoli

I made these little beauties today for Sunday brunch, everyone was home and hungry. The weather was stormy (you already know this if you live in England) and I must say the treats vanished in a second....
In an ideal world you would have a few left over so you can pack them for lunch the next day, as they are even more yummy eaten cold. However, in my world, I have to bake a second batch for tomorrow's packed lunches or mid afternoon snack. I should say that you can use any cooked grain, any cooked vegetables or cheese of your choice!
You can be adventures and add some chopped spring onion or even sun dried tomatoes..... It's entirely up to you ...
Mine are quite simple but still very tasty with a hint of garlic and dried oregano...❤

I use those baking cups 


for 6 large muffins

2 eggs
80 gr freshly grated parmesan cheese
1 small head of cooked broccoli florets 
90 gr dry quinoa, I used white, red and black
1/4 tsp garlic powder
a pinch of oregano

Rinse the quinoa under a cold water, then place it in a medium size of cooking pot . Add about 300 ml water and cook it for a 20 minutes.
Five minutes before the time is up, add the broccoli.
Drain off any excess water.Whisk the eggs, add the cheese and the rest of the ingredients as well as the cooled mixture of broccoli and quinoa.
Using a spoon or a scoop fill the baking cups if you are using it or you can use any muffin tin , just make sure in non stick one.
Bake for 25 minutes on 190 C .

Thanks for reading! I would appreciate any comments or suggestions from you.

Wednesday, 3 February 2016

February Feasts

Energy food is what I need for uplifting during a dismal January and February, this is my typical menu on a good day.  This means I have planed ahead what I am going to eat, creating a list of ingredients, shopping over weekend, soaking the beans and grains, chopping veggies and even cooking some of it in advance ....

Breakfast: smoothie made of pre soaked oats, banana, spinach, blueberries and ground seeds.
Lunch: Hummus, flat breads and sliced veggies.
Dinner: Quinoa, green beans, avocado, tomatoes, fresh chili pepper and walnuts. 

To make the smoothie ( serve 2 ) you will need:
1/3 cup porridge oats
1 banana
handful of spinach leaves 
handful of blueberries
300 ml cold water, more or less 

Blitz all the ingredients in a blender for 30 seconds.

To make the hummus you will need: 
300 gr cooked chickpeas,
3 Tbsp olive oil,
salt and pepper
juice of half lemon
1 Tbsp tahini 
a few sun dried tomatoes, optional

Blitz the ingredients together in a blender until you get the consistency you want.

The flat breads are made of 200 gr wholemeal flour, 1 tsp baking powder, 1/2 tsp salt,
40 gr melted butter and 120 ml warm water.
Mix up all the ingredients using a electric hand mixer.
Leave the mixture on room temperature for 2 hours.
Divide the dough into ten and roll each one to get a flat round disk.
Heat a non stick frying pan and dry fry the breads for 30 sec on each side.

To make this quinoa dish you will need:
1 cup of cooked quinoa or 1/2 cup of dry ( cook it by following the instruction on the packet )
handful of green beans
1 fresh chili,
handful of chopped nuts
handful of tomatoes
one avocado, cubed or sliced 
olive oil, salt pepper and parsley 

Thanks for reading! I would appreciate any comments or suggestions from you.

Sunday, 5 July 2015

Киноа и фарика со печен зеленчук / Quinoa and freeceh with roasted veggies

I was very pleased to find a huge Waitrose in Horley, I was just wondering around waiting for my eldest son. Anyway, the story is I got lots of packs of grains such as spelt, quinoa, freekeh and wholewheat bulgur. Perfect for summer light meals and eating Al - fresco which = Happy days in my book!

Потребни состојки:
за 4 особи

250 гр мешавина од киноа и фарика
2 средна големина тиквици
2 црвени пиперки
2 домата
1 рака сончоглед ( печен )
200 гр варен грав, по желба
сол, бибер, маслиново масло

Во поголем сад ставете 1 литар вода да зоврие.
Посолете и додајте киноа и фарика.
Варете на тивко 20 минути.
Изцедете од вишок вода.
Во меѓувреме ставете го сецканиот зеленчук да се пече во тава, додајте малку масло, сол и бибер.
Печете на 190 степени околу 25 минути.
Измешајте се заедно, посолете, попаприте и додајте малку маслиново масло како и семе од сончоглед.
Сервирајте со таратур !

serve 4

250 gr mixture of quinoa and freeceh 
2 medium size courgettes 
2 red peppers
2 tomatoes 
1 handful of sunflower seeds
200 gr cooked beans, optional 
salt, pepper, olive oil

In a big pot pour 1 litter of water and add some salt.
Before it starts boiling add the quinoa and freeceh and cook it for about 20 minutes.
Drain any excess water.
In a meantime put the chopped veggies in a roasting tin.
Season with salt and pepper and some olive oil.
Roast for 25 minutes on 190 C.
Combine everything together, season with some more salt, pepper and olive oil and sprinkle the seeds at the top.
Serve with cucumber and yogurt salad known as tzatziki .