April 03, 2017

Green Quinoa


This recipe is an example of the kind of meals we have on a weekly basis, mixing whole grains, greens, raw vegetables and seeds – full of flavours, healthy and nutritious. I guess it’s yet another take on the ‘Buddha Bowl’ I talked about a couple of months ago, but I can’t help but think that these types of meals are the best!

We’ve been growing leafy greens on our balcony and nothing beats picking fresh leaves straight from the plant and using them in cooking, which is what I did with this simple pesto recipe, which could also be used many other ways: in pasta, spread on a slice of bread, topping up a soup, etc.


Over here, spring is in full swing, and in spite of the unpredictable weather, we’re always in awe of nature coming back to life and the abundance of produce available at this time of year.
Happy Spring to all!!!

Green Quinoa – serves 4 to 6
•125g white quinoa
•125g red quinoa
•A bunch of greens (parsley, kale, baby spinach, chard, etc.), roughly chopped
•30g toasted pumpkin seeds
•Juice of 1 lemon
•Salt and pepper
•1 small clove garlic, peeled and finely chopped
•125ml olive oil
•1 small head broccoli, separated into florets
•½ cucumber, cubed
•2 avocadoes, peeled, stoned and sliced
•A handful cashew nuts, toasted and roughly chopped
•2tbsp sesame seeds
•2tbsp seaweed flakes

1.Rinse the quinoa, then place it in a small saucepan with 500ml water. Bring to a gentle boil, cover, reduce to a simmer and leave to cook for about 15min. Take off the heat and leave to cool down. Transfer to a large salad bowl.
2.Prepare the pesto by placing the chopped greens in a small food processor with the pumpkin seeds, lemon juice, some salt and pepper, the garlic and olive oil. Process until you get a pesto-like consistency. Add to the quinoa and mix to coat it well.
3.Place the broccoli florets in the food processor and pulse until grain-like. Transfer to the salad bowl.
4.Add the cucumber to the bowl and mix well.
5.Dish out the green quinoa into plates and top up with the sliced avocado, cashew nuts, sesame seeds and seaweed flakes. Tuck in.

Quinoa Vert – pour 4 à 6 personnes
•125g de quinoa
•125g de quinoa rouge
•Une poignée de feuilles vertes (persil, kale, pousses d’épinards, blettes, etc.), émincées
•30g de graines de courges, toastées
•Jus d’1 citron
•Sel et poivre
•1 petite gousse d’ail, pelée et émincée
•125ml d’huile d’olive
•1 petit brocoli, séparé en fleurettes
•½ concombre, coupé en dés
•2 avocats, pelés, dénoyautés et coupés en lamelles
•1 poignée de noix de cajou toastées et grossièrement émincées
•2cs de graines de sésame
•2cs de paillettes d’algues

1.Rincer le quinoa et le mettre dans une petite casserole avec 500ml d’eau. Porter à  ébullition, couvrir, réduire le feu et laisser frémir pendant une quinzaine de minutes. Retirer du feu et laisser refroidir. Transférer dans un saladier.
2.Préparer le pesto: mettre les feuilles vertes dans un petit robot avec les graines de courge, le jus de citron, du sel et du poivre, l’ail et l’huile d’olive. Mixer, jusqu’ à l’obtention du pesto. Ajouter au quinoa et mélanger.
3.Mettre les fleurettes de brocoli dans le robot and utiliser la touche pulse jusqu’à l’obtention d’une texture similaire à des petites graines. Transférer dans le saladier.
4.Ajouter le concombre et bien mélanger.
5.Répartir la salade dans des assiettes de service et ajouter des lamelles d’avocat, des noix de cajou, des graines de sésame et des paillettes d’algues. Déguster !

No comments:

Post a Comment