A recipe that solves 2 problems at once:) the first is for those who do not like white quinoa, due to the fact that it is more sticky and “tasteless”, the secret of how to make it crumbly and give flavor. The second is to clean the shelves of the refrigerator. If you are familiar with the situation when 1/3 of the chili pepper is stuffed in the refrigerator and dries a little. If yesterday something was cooked and there was a little green left or you used only the leaves, and it is a pity to throw out the fragrant stems. When there is only avocado or even a piece of cheese (vegan recipe below), one cucumber, a little kohlrabi or a third of daikon and some spices. No need to be ashamed to apply everything in a quinoa salad. White quinoa is just like that, everything tolerates. The main thing is to mix at least three flavors: bitter (herbs or spices), sour (lemon juice or organic natural vinegar) and any other to your taste - spicy, spicy.
- a cup of quinoa
- unrefined extra virgin olive oil
- any unrefined natural vinegar or lemon juice
- a choice of sesame, flax, chia
- any seeds or nuts: almonds, pumpkins
- 2 types of greens, any stems will do (parsley, dill, cilantro, basil, tarragon can be used) or seeds of cumin, cumin, fennel, more!
- 2 vegetables to choose from: avocado, cucumber, tomato, celery stalk that is at home
- can also be disposed of if there is something baked from root vegetables left over from yesterday
- sprinkling grated pecorino or nutritional yeast is also a good idea
Quinoa soak. Do not be afraid - soak for at least 36-40 hours. You can simply leave it in the refrigerator, you can change the water 1-2 times, gently drain. The longer the quinoa is soaked (and almost begins to turn into sprouts!), the 1) the less time it takes to cook it then 2) the more crumbly it will be 3) the lower its glycemic index will be. That is, keeping at home a small container of soaked whole grain cereals - quinoa, amaranth - is always a good idea.
Pour quinoa with water a maximum of 0.6-0.8 cm above the level of porridge, bring to a boil and reduce heat. When after 3-6 minutes the water evaporates to the level of quinoa, cover and turn off the heat. After 10 minutes in a hot pot, the quinoa will absorb the rest of the water and remain crumbly.
Next, the recipe is leftovers left at home. Here are chopped green chiles, basil, green onions, cucumber, black sesame, pumpkin seeds and avocado. Dressed with Himalayan black salt, olive oil and apple cider vinegar.
Quinoa soak. Do not be afraid - soak for at least 36-40 hours. You can simply leave it in the refrigerator, you can change the water 1-2 times, gently drain. The longer the quinoa is soaked (and almost begins to turn into sprouts!), the 1) the less time it takes to cook it then 2) the more crumbly it will be 3) the lower its glycemic index will be. That is, keeping at home a small container of soaked whole grain cereals - quinoa, amaranth - is always a good idea.
Pour quinoa with water a maximum of 0.6-0.8 cm above the level of porridge, bring to a boil and reduce heat. When after 3-6 minutes the water evaporates to the level of quinoa, cover and turn off the heat. After 10 minutes in a hot pot, the quinoa will absorb the rest of the water and remain crumbly.
Next, the recipe is leftovers left at home. Here are chopped green chiles, basil, green onions, cucumber, black sesame, pumpkin seeds and avocado. Dressed with Himalayan black salt, olive oil and apple cider vinegar.
