Wild asparagus and quinoa

A few days ago, a friend told me that she did not have much time to prepare vegetable meals and that, in addition, when one worked outside the home and had children, time was scarce to stop in the kitchen.

Well, it is a reality to which I cannot give a solution; it is up to the person to find that space and reorganize the times according to their priorities.

She also told me that frying an egg was something quick and very nutritious. Well, I certainly can give an answer to this:

On that same time, it is prepared this delicious combination of sauté asparagus accompanied by quinoa (three colors). And this is really a nutritionally very complete dish.

Preparation:

Firstly, it is put the quinoa (previously washed) in a saucepan and added two parts water to one part quinoa. We put the saucepan to heat and when the water comes to the boil, we add sea salt to taste; we reduce the heat and let simmer. The necessary time is approximately about 15 minutes until the water evaporates and the grain increases in volume.

Meanwhile, we wash and chop the asparagus. We put a little extra virgin olive oil in a skillet and put it on to heat. I have chosen as seasoning the mustard seeds, but this is to taste, which are added to the hot oil and when the seeds start to pop (to toast), we add the chopped asparagus.  Stirring, without lowering the heat and in a few minutes they are ready. We sprinkle a few grains of salt to taste on the asparagus and serve the dish.                   

                                       

>>  The colors of Quinoa: black, red and white

Mediterranean Savor: Vegetable stew

Vegetable stew is one of the most typical dishes of spring because the new seasonal vegetables like peas, snow peas (mangetout) or artichokes arrive at the markets.         

My mother asked the greengrocer to clean and pick over a selection of mixed vegetables and in this way, she saved time on preparing the vegetable stew.

Today, in general, in all shops they prepare mixed vegetables beforehand, clean and chopped.

Preparation of Vegetable stew:

 

Cover the bottom of a saucepan with extra virgin olive oil and heat. Firstly, sauté one onion, finely chopped and then add some cloves of garlic, chopped. Stir and let it make on a low heat.

Then, add the different ingredients by degree of hardness: first, the hardest ones like pumpkin or carrot, to finish with the tenderest ones like spinach or lettuce.

This way of preparing the vegetables is very typical of Mediterranean cuisine, hence the concept of Mediterranean Savor.

As we add an ingredient, stir and let it sauté some minutes before adding the next one. Always keep on a low heat.

Ingredients used on this occasion:

extra virgin olive oil, garlic, broccoli, zucchini, pumpkin, onion, cabbage, cauliflower, wild asparagus, spinach, peas, green beans, leek, carrot and sea salt (to taste).

◼ Another recipe in which the vegetables are sautéed in their own juice is: 

>> Ratatouille of La Mancha