kinoa sa avokadom, bebi spanaćem i sušenim paradajzom

Pa dobro, zašto meni niko nije rekao koliko je kinoa ukusna?

Oni koji je nisu probali, neka je pod hitno probaju, jer ja nisam toliko rečita da objasnim i ukus i način na koji hrani. Oni koji su govorili - poput Marije iz Mirisne teke - hvala! Poruka stigla. Sa zakašnjenjem ukačena, ali stigla. I primila se. Instalirana nova tegla na policama - puna kinoe.

Potrebni sastojci:

• 1 šolja kinoe, proprane u gustoj cediljci
• ⅓ šolje sušenog paradajza, oceđenog od ulja i sitno iseckanog
• 2 šolje bebi spanaća
• 1 avokado (ovo nije u originalnom receptu, ali znatno poboljšava ukus)
• ⅓ šolje seckanih badema
• ¼ kašikice maslinovog ulja
• soli po ukusu

preliv:

• 2 kašike maslinovog ulja
• 2 kašike limunovog soka
• 2 čena belog luka
• 1 kašikica senfa
• ½ kašikice soli
• prstohvat listića ljute paprike
• sveže mleven biber, po ukusu

Propranu kinou preliti sa 2 šolje vode i staviti da se kuva na srednje jakoj vatri. Čim proključa smanjiti vatru tako da polagano vri. Kuvati dok kinoa ne upije svu vodu, za šta će trebati petnaestak minuta. Smanjivati vatru kako kuvanje odmiče. Skloniti sa vatre i poklopiti oko pet minuta, što će dovesti do toga da se zrna kinoe raspuknu.

U međuvremenu, pripremiti preliv:

Pomešati maslinovo ulje i limunov sok sa sitno iseckanim belim lukom i senfom. Posoliti, pobiberiti i dodati ljutu papriku.

Tostirati bademe. Ja sam imala listiće, pa sam ih samo pobacala na vreo tiganj i malo mešala.

Kinou malo promešati viljuškom, pa ubaciti u nju seckani suvi paradajz, kockice avokadoa i preliv. Ostaviti da se preliv malo upije, pa dodati bebi spanać. Dosoliti ako treba, posuti bademima i poslužiti odmah.

• 1 cup quinoa, rinsed in a fine-mesh colander
• ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
• 2 cups roughly chopped fresh spinach or arugula
• ⅓ cup sliced almonds
• ¼ teaspoon olive oil
• Salt, to taste

dressing

• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, pressed or minced
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• Pinch of red pepper flakes
• Freshly ground black pepper, to taste

1. To cook the quinoa: Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
2. Meanwhile, to prepare the dressing: Whisk together the olive oil, lemon juice, garlic, mustard, salt and red pepper flakes. Season to taste with freshly ground black pepper.
3. To toast the almonds: Warm ¼ teaspoon olive oil in a small skillet over medium heat until shimmering. Add the almonds and a dash of salt and cook, stirring frequently (beware, these burn quickly!), until they are golden and fragrant. Transfer the toasted almonds to a medium-sized serving bowl to cool.
4. Once the quinoa is done, fluff it with a fork and then transfer it into your serving bowl. Drizzle all of the dressing on top and toss to combine. Add the chopped sun-dried tomatoes and wait a few more minutes to add the spinach so it doesn’t wilt completely. Toss again, season to taste with additional salt and pepper, if necessary, and serve immediately.

Recept sam pronašla ovde.