Quinoa with sauté vegetables

Sauté vegetables are ideas to prepare easy-to-make dishes and do not require much time to prepare them. We choose the vegetables that we have on hand and to taste.

On this occasion, I have used an  eggplant , a  carrot , half a  zucchini   I had it left over from the previous day and the Quinoa I had previously cooked; although it could be prepared at the same time, as I do on other occasions because while the quinoa is cooked, the vegetables are sautéed.             

>> See another recipe with the explanation

to prepare Quinoa

 

Dish preparation:

The Quinoa I have used is a mixture of three-colored grains:  cream ,  red  and  black . On other occasions, I use Quinoa of a single color; that is to say, the one I have at home at that moment.

In a skillet, we put  extra virgin olive oil  to heat; we cut the vegetables into small cubes because they are made quicker. When they are tender, we add Quinoa (previously cooked), stir and let sauté a few minutes over a low heat.

When serving (but this, if desired), squeeze a few drops of  lemon  to give a different touch to the dish. And like that, we have a combination of foods which provide us with a dish for lunchtime very complete nutritionally.

Fruit and dried seaweed cocktail

The mixture of fruits and seaweed is an idea to introduce the seaweed into the food and, in this way, take advantage of its nutritional benefits, especially the minerals that provide us with the seaweed, among them iodine.

Ingredients:

2 apples, 1 lemon, 10 g seaweed blend (Wakame, Nori, Dulse)

Preparation of the mixture: 

Firstly, soak the seaweed in water to hydrate (or according to package directions). Then:

• Drain water and put into a mixing bowl. 
• Chop the (peeled or unpeeled) apples and add to the bowl. 
• Add lemon juice. Add half a liter of water (to taste) 
• Liquidize and place in the fridge to chill.

Note: Cook the seaweed, once hydrated, for a few minutes; let cool and add it to the mixing bowl. In this way, it is smoothed the flavor and it is easier to digest.

Just before serving, give the mixture an aromatic touch with ground cinnamon, if desired.

                    

Mediterranean Savor: Apple.

When autumn arrives, the time comes to prepare stewed apple, alone or combined with other fruits like apricots or pears. The ingredients that I use are, in addition to fruit, stick cinnamon and lemon peel; Muscovado sugar and water, for syrup.

                                       

Mediterranean Savor: Cream soups with "colorful garnishes".

Small white beans

Green beans

Vegetables

Zucchini

Beetroot (Borsch cream)

Pumpkin (cream made as before)

Red beans

                                       

Mediterranean Savor: Couscous tabbouleh with vegetables and avocado.

The Berber, imazighen (free men), represent a group of native ethnic groups to North Africa, specifically  in a wide strip that goes from the Atlantic Ocean to the Siwa Oasis in Egypt, bounded to the north by the Mediterranean Sea and south by the Sahara Desert.                              

Speaking about couscous, alcuzcuz, is to speak of a traditional food of Berber culture. The grains of hard wheat semolina are crushed without turning them into flour, until they reach a rounded shape, hence it comes the meaning of the word couscous (round).                  

The couscous is rich in carbohydrates, fiber, proteins, vitamin B complex, iron, phosphorus and potassium.  

Preparation of the tabbouleh:

Vegetables: cherry tomato (or another variety of tomato), cucumber  and onion. Fruits: avocado, lemon (for dressing).

• Dice the ingredients, mix them in with the couscous and dress the salad with the lemon juice and a drizzle of extra virgin olive oil, sea salt (to taste).

• It is a dish with a high nutritional value.    

Note: 

- In the most traditional recipes, the ingredients are cut into very small dices.

Preparation of the couscous:

• Place it in a serving dish and pour boiling water or vegetable stock over the couscous. The measure I use is one of couscous by one and a half of liquid (water or vegetable stock).                                               
• You will see how the couscous absorbs the liquid and grows.
• So that it is released and does not stick together, stir with a fork. 

>> more recipes with couscous