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Teaspoons with lemon and quinoa salad


In a bowl, mix the soft butter with the egg, lemon peel, olive oil and flour;

after homogenization, form a sphere out of dough, put it in a food foil and leave it in the fridge for 30 minutes;

During this time we take care of the salad;

put the quinoa to boil in water with a little salt for 30 minutes; strain and after it has cooled, mix in a bowl with diced tomatoes and peppers, finely chopped coriander or parsley, lemon peel, with oil, lemon juice and a pinch of salt (1 tablespoon mango sauce, optional), make a vinaigrette and mix in salad.

From the dough we spread a 2-3mm thick sheet, cut the teaspoons into shape, place them in the shape of silicone, in the depth of the teaspoon we put 2-3 crystals of sea salt then leave them in the oven for 15 minutes; -they baked do the same until the dough is finished

We serve on the plate the teaspoons full of salad and in the middle a bowl with the remaining salad.


Quinoa salad with apples, hazelnuts and cranberries

Put quinoa in boiled water with a pinch of salt. simmer for 15 minutes, until water is absorbed.

Mix in the quinoa with a fork and leave it to cool in the fridge.

Heat the oil and cook the onion and celery until soft. Season with salt and pepper. Take them out in a bowl.

Add chopped green onions, cranberries and parsley, peeled and diced apple, lemon juice, then chilled quinoa and chopped hazelnuts.

Stir, add a little more oil, salt and pepper. Stir again and let the flavors penetrate for 20 minutes.

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Quinoa and bean salad

This salad was ready this morning, somewhere between a shower and a few emails, and it will be perfect for lunch. Plus it's vegan, gluten free, light & healthy and all that. And ready for today, I'm on a run and I don't even know where to start. (So ​​I had the perfect excuse to procrastinate a bit and write these lines -)

    • 50g red quinoa
    • 1 can of white beans
    • 1 bunch of parsley
    • 1 tablespoon fresh mint
    • 2 sprigs of green onion
    • 1 tip of allspice
    • lemon juice
    • olive oil
    • salt and freshly ground pepper

    In a saucepan, put the quinoa with water and let it boil for about 15 minutes, until it swells and softens. Quinoa retains a lot of water, so drain it carefully after cooking.

    Finely chop the green onion, chop the mint and parsley. Drain canned beans.

    In a large bowl put quinoa with greens and beans. Add the allspice, mix, then squeeze a little lemon juice, pour the olive oil and match the taste with salt and freshly ground pepper.

    Replace lemon with lime, parsley with coriander and allspice with cumin. You & # 8217re welcome!


    Quinoa salad with leurda & # 8211 video recipe

    Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

    Recipe of quinoa salad with leurda is a novelty for me. I honestly admit that I have never cooked quinoa before and I also honestly admit that I am very sorry that I did not try it. I had a quinoa bag in the closet for more than a year, but I kept moving it from the closet to the closet without using it for anything. While thinking about the fasting recipe, I remembered the quinoa bag and said to give it a try, especially since I had only read good things about it. It is healthy, is a good source of vegetable protein and does not contain gluten.

    It is used successfully by vegetarians or people who try to eat as healthy as possible. If you haven't tried quinoa yet, I wholeheartedly recommend making this quinoa salad recipe with leurda. Quinoua boils very quickly, has a neutral taste and is wonderful in many dishes, not only in salads. To cook quinoa, you need to consider the proportions. To a measure of quinoa, put two measures of water, so to a cup of quinoa, add 2 cups of water.

    Wash it well before boiling it because it has a bitter film and can make the preparation bitter. Bring the water to the boil, then turn on the low heat and cook the quinoa for 15 minutes until all the water has been absorbed. For quinoa salad with leurda you can use any kind of vegetables. I used my favorite vegetables, to which I added chickpeas, corn and olives, but you choose exactly what you like. If you are not fasting, you can add chicken, beef, cheese, smoked salmon or whatever you want.

    The dressing is simple, consisting of extra virgin olive oil and lemon juice. Both are added to taste, and lemon juice can be replaced with vinegar. If you want, you can exclude the oil, for an even lighter version. The best part is just now. Taste and marvel! You got a quinoa salad with absolutely wonderful leurda. It is full, tasty, it is prepared very quickly and you can take it with you without any problems. I sincerely hope that you try it during this period and that you like it.


    Quinoa salad with tahini and lemon

    Quinoa salad with tahini and lemon from: water, quinoa, onion, broccoli, peppers, tomatoes, chickpeas, lemon, tamari, sweetener, garlic powder, salt.

    Ingredient:

    FOR SALAD:

    • 2 cups water
    • 1 cup quinoa, uncooked
    • 1/2 diced red onion
    • 1 cup chopped broccoli
    • 1 suitable red bell pepper, cleaned of seeds and cut into cubes
    • 1 suitable bell pepper, cleaned of seeds and cut into cubes
    • 2 tomatoes, cut into cubes
    • 1 box of 450 grams of chickpeasFOR SAUCE:
    • 1/4 cup of tahini
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons hot water
    • 2 tablespoons tamarind (low salt)
    • 2 teaspoons of sweetener
    • 1 teaspoon garlic powder
    • sea ​​salt to taste

    Method of preparation:

    Heat 2 cups water and quinoa until boiling, suitable pan, over high heat. Reduce the heat to low and simmer until the water is absorbed and the quinoa swells for about 15 minutes. Quinoa is made when it becomes soft and each grain breaks.

    Drain the water and place the quinoa in a bowl. Add onion, broccoli, bell pepper, tomatoes and chickpeas.

    For the sauce, mix all the ingredients. Pour the sauce over the boiled quinoa and vegetables. Serve garnished with a little coriander


    Quinoa salad with artichokes

    My relationship with artichokes is very special! It was love at first sight: both in taste and shape, but when it came to cooking, I always hit it off. I bought it too old and full of fluff inside, it turned out bitter, it was too sticky, I didn't like how it came out boiled & # 8230 I always had an incident with it and I almost decided to stay on the canned option in the supermarket.

    But a few weeks ago, I saw that the market is full and probably its season is starting, I told myself, so I bought some ties again and tried another recipe: pan-fried garlic and lemon. Finally: it turned out delicious! I think I bought it young and this was seen: easy cleaning, relatively short preparation time, sweet taste, in a word, excellent!

    I put it in a quinoa and other vegetable salad on the market, but I think it goes well with what you like best. I really like a slice of bread made by me, in the form of a sandwich. And I'm thinking now that I'm still fasting to make a bread spread on it & # 8230 hmmm.

    Honestly, I don't know how March and April passed, I almost didn't feel them. I always had a lot of work for school, even on weekends I did all this: practice + some workshops. Only Fridays remained dedicated to pampering the market. I have on the list an excellent cake with coconut flakes prepared for the Easter meal, which I sent to Good Food and which I hope to post here as soon as possible. I really liked that I will repeat it for Sunday's meal!

    • 1 glass of multicolored quinoa
    • 4 large artichoke heads
    • 2 large tomatoes or more cherry tomatoes
    • 3-4 tablespoons of olive oil
    • 2-3 cloves of garlic
    • 1 link green onion
    • 1 bunch of parsley
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon of honey
    • juice of 1 lemon
    • salt
    • pepper
    1. Boil quinoa for 15 minutes in salted water. Once cooled, rinse in cold water and allow to drain in a strainer.
    2. Squeeze the lemon juice and divide in two.
    3. It's clean good artichoke of thick leaves, outer threads, until you reach the raw part of the interior. Remove about 2 thirds of its volume to get the raw part! It is cut in halves or quarters depending on how big it is. Warning: stain your fingers!
    4. Heat 2-3 tablespoons of oil in a pan. Cook the artichokes together with the chopped garlic cloves and half of the lemon juice. Season with salt and pepper. When the liquid in the pan has evaporated, add a little water until the artichoke looks boiled / becomes soft. Leave to cool.
    5. Wash and chop the tomatoes, onions and parsley.
    6. Prepare a vinaigrette from: olive oil, the rest of the lemon juice, balsamic vinegar, honey, salt and pepper.
    7. Mix with a quinoa fork, add tomatoes, green onions, artichokes, chopped parsley and vinaigrette with lemon.


    Preparation Quinoa salad with cranberries and red oranges:

    1. Quinoa is hydrated for a few hours in water with a little lemon juice, then drained and boiled in water with a little salt (if you do not have time to hydrate, quinoa is washed very well in 4-5 waters, to remove the film that coats the beans and gives a bitter taste)
    2. After boiling, the quinoa is left covered for a few minutes, to absorb any remaining water and thus becoming more & # 8222 fluffy & # 8221.
    3. Meanwhile, the spinach and mint are washed, dried in a napkin and chopped and placed in a large bowl.
    4. Cut the cranberries into larger pieces and leave for a few minutes. marinated with oil and honey (previously mixed)
    5. Peel the oranges and remove the slices, carefully, so that the skins do not have white skins.
    6. Add the pomegranate seeds, grated orange peel and the cranberries prepared as above.
    7. Add quinoa, salt and pepper and mix thoroughly.
    8. Quinoa salad with cranberries and red oranges is set aside for 10 minutes for the flavors to blend in, after which it can be served.

    If you like this recipe, Quinoa salad with cranberries and red oranges, do not hesitate to leave me a comment on the blog. I will gladly answer you all. Do not forget that you can also share the recipe on social networks, to help those who need it. Thanks!


    Quinoa salad with pomegranate

    An original and exotic salad, but relatively easy to make. Because many of us are "scared" of the idea of ​​removing seeds pomegranate, we invite you to watch a way to remove pomegranate seeds simple, fast and that will not dirty the walls, here: how to remove pomegranate seeds in less than 10 seconds!

    Quinoa is a relatively new cereal introduced in Romania, but which was very quickly adopted as a favorite, due to its properties and health benefits. Read more about quinoa here: Quinoa - a wonder food.

    Ingredients (2 servings)

    - a quinoa can (hydrated 2 hours)

    - a quarter cup of finely chopped green onions

    - a tablespoon of olive oil

    - a pinch of salt (to taste)

    - a tablespoon of lemon juice

    Preparation

    Place quinoa together with boiling water over medium heat for 15 minutes. After boiling, allow to cool for a while. Place quinoa in a salad bowl with pomegranate seeds, green onions, lemon oil and juice and garnish with spinach leaves.

    Have appetite and full health!

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    Salad with quinoa, avocado and ricotta

    Step 1: First of all, you have to deal with quinoa. Heat 240ml water. Add quinoa, garlic clove and salt. Let them boil, then simmer and let them simmer for another 15 minutes. After this time, turn off the heat and let the quinoa stay in the water for 5 minutes. Take it out and let it cool.

    Step 2: make the vinaigrette: mix well with a blender or food processor lemon juice, olive oil, garlic, honey and freshly ground pepper. When it takes on a creamy consistency, it's ready.

    Step 3: salad. clean lettuce leaves, salad (which must be chopped). Put it in a large bowl and sprinkle quinoa on top. Add vinaigrette, almonds and ricotta. Add the avocado slices and add salt to taste.

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    Teaspoons with lemon and quinoa salad - Recipes

    Quinoa and her friends: Halloumi and Black Beans.

    A tasty and easy to make salad. I discovered it recently and I really like it. Since then I cook it quite often, especially due to the fact that it is ready in 25 minutes. It is a suitable combination for a lunch, but it goes great even after a sports training.

    Step 1

    Put the quinoa to boil according to the instructions on the package. After it has boiled, let it drain.

    Step 2

    Chop the green onion and separate the white part from the green one. Cut the peppers into cubes. Drain the beans and rinse with water. The coriander is chopped and mixed, in a large bowl, with all the above ingredients and spinach leaves, except the white part of the onion.

    Step 3

    Cut the halloumi piece into 1-2 cm cubes. In a pan, put 1-2 tablespoons of olive oil, half a teaspoon of smoked paprika, salt, pepper and juice of half a lemon. Throw the pieces of halloumi in the pan and cook over low heat, on all sides, for about 8 minutes, then remove.

    Step 4

    In the same pan, put the drained corn and rinse with a little water. Cook over low heat for 6-8 minutes. At the end, add the remaining onion and cook together for 1-2 minutes.

    Step 5

    Make a dressing of 1-2 tablespoons of olive oil, juice from the other half of lemon, a tablespoon of balsamic vinegar, salt and pepper.

    Mix halloumi, quinoa, corn and dressing in a bowl with the other ingredients.