Quinoa (8)

Quinoa and water pizza crust

I already told you about unconventional the pizza crust from cauliflower. Today I’ll tell you about another unusual and very easy to prepare recipe with quinoa.

Ingredients to form about 26-28 cm, the layer turns the thickness a little less than 0.5 cm:

  • ¾ Cup quinoa (I make the usual white),
  • ¼ Cup water
  • Salt about 1/4 tsp., herbs to taste,
  • Olive oil for greasing the form.

How to do:

1. Quinoa rinsed and soaked for at least two hours (can be overnight), then rinse well again.

2. Preheat the oven to 140-160C.

3. Quinoa punch in a blender with water and salt until a homogeneous consistency of liquid sour cream. If you want you can put in the dough Basil/paprika or any spices to your taste.

4. Split form lay baking paper, grease it with vegetable oil and pour the batter. If you don’t have a split form – nothing terrible, just pour out the dough on baking paper and immediately remove the pancake into a preheated oven. Bake for 20-25 minutes or until done, which I think is necessary. I recommend using the convection, so the crust will be more crispy.

5. Slightly cool the cake, and you can do pizza directly on the form. Personally, I make pizza not according to the rules – I don’t leave the empty edges, I put a lot of toppings, and everything rests before baking only because of the bumpers shape;) So if you do too little dough and lots of toppings, then this is for you. But keep in mind that the cake quinoa still loses the crunchiness from it. So, if you want thin crispy dough – do not put a lot of ingredients, especially wet (sauce, cheese, vegetables, mushrooms).

In this case, I made homemade tomato sauce for pizza (recipe already wrote), top with grated cheddar, then pre-cooked chicken breast, mushrooms, roasted zucchini, blue cheese and some cheddar. It’s got delicious! Bake about 10 minutes until cooked mushrooms and melt cheese. Gently remove the top of the form, and the pizza turns you on baking paper in free access. Cut it with pizza cutter and enjoy.

Bon appetit!

Shortbread dough using buckwheat flour and vegetable oil

This option is suitable not only for vegans and fasting, but, because the dough composition can be varied, adapting it to their preferences. The main thing – to observe the basic proportions.

Thus, the ingredients (enough for 3 cake thickness of 0.5 cm for the mould 26 cm in diameter):

• 300 g of flour. Variations: it’s either the flour from green buckwheat, or 2/3 quinoa flour + 1/3 oat flour or half buckwheat flour and whole wheat/spelt.

• 2 eggs, or 2 “flax eggs” (2 tbsp flax seed to grind into flour + 5-6 tbsp of water, stir, leave for a few minutes until thickening).

• 70-90 g of nuts or coconut flakes (you can use your favorite nuts or those that are more suited to the dish, which you cook).

• 60-70 g of vegetable oil (I olive),

• 0.5 tsp. salt,

• Sweetener if you make the dough for sweet pastries – to taste.

• Water/any dairy product like kefir or yogurt – a few tablespoons if necessary to bring dough to the desired consistency.

How to do:

1. Mix all dry ingredients, add all wet ingredients (except water). Stir until smooth, if the dough will seem dry, add 1 tablespoon of water. The dough should turn into a homogeneous moist crumb, which can be collected at kom.

2. Wrap the dough in plastic wrap and allow to soak in the refrigerator for a couple hours, at least at least 30 minutes. Actually you can just to cook from it, it just is not as supple as the fridge.

Because this dough I mostly use for making quiche Lorraine, I just divide the whole mass into 3 parts. 2 servings of freeze, and from 1 serving, make cake.

Obscenely delicious salad with shrimp, avocado, mango, chickpeas and quinoa

Refreshing, unusual and very nutritious salad that can come for lunch or dinner.

Ingredients: 4 servings

• 30 large shrimp (you can substitute crab meat but crab sticks, please),

• 100 g of quinoa (about 4 tablespoons)

• 100 g dry chickpeas or 200 g of prepared chickpeas

• 1 ripe mango,

• 1 ripe but still elastic avocado,

• 1 large cucumber or 2 small (about 100 g)

• 1 sour-sweet juicy Apple medium size,

• Cilantro leaves (about 4-5 tablespoons in powdered form),

• Mint leaves (about 3-5 tbsp crushed),

• Lemon juice of half a lemon (about 3-4 tablespoons)

• Olive oil – 3 tablespoons,

• 1 lime to serve,

• Salt and pepper to taste.

How to do:

1. I like this salad with the regular white quinoa. I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

Chickpeas to boil in any convenient way (here described in detail, as I do). All to cool to room temperature.

I usually cook a lot of chickpeas and quinoa, because I often use them in various other dishes. Recommend for convenience to do so as well.

2. Shrimp cleaned from the shell and tail, then make a cut on the back and remove the intestines, wash them, dry on a paper towel. The pan good heat, pour oil on it for frying and add 1 crushed clove of garlic. Warmed the oil for 10 seconds, stirring the garlic in the oil. Garlic take out and put the shrimp in 1 layer. Fry 1 minute on each side over very high heat. If shrimp are very large and raw (gray-green), then 1.5 min on each side. The main thing not to overdo, so they do not become rubber. Remove the shrimp, season with salt and pepper, stir. 10 shrimp cut into 3-4 pieces, the rest 20 pieces leave whole.

If you are using frozen shrimps then thaw them beforehand in the fridge. Then do with them as described above.

3. Apple, cucumber, mango, avocado, peel and seeds, cut into small cubes about the size of chickpeas. All at once pour the lemon juice and stir so that the fruit did not potemnela. Chop the herbs coarsely.

4. Mix all ingredients in a large bowl, except the whole shrimp and a pinch of greens (let’s leave it for decoration). Try the salad a taste and add more seasoning, oil or lemon juice if necessary.

5. Feed. Lay out the lettuce on a plate, top put 5 whole shrimp and sprinkle with herbs. On the edge of the plate place a quarter of lime. Before eating this salad is sure to generously sprinkle it with lime juice and enjoy;)

By the way, this salad can be wrapped in nori, and you get a snack Tamaki. Or wrap in rice paper, so you get something like spring rolls. Recommend to serve with peanut sauce, very delicious!

Mouth-watering and nutritious salad with chickpeas, avocado and vegetables with tahini-dressing

This salad besides the awesome flavor and very hearty, it can be just a full lunch or dinner.

Ingredients for 2 servings:

A pair of elastic handfuls salad leaves (leaves beet tops, or Kale for a good fit),

1 avocado (very ripe, to it the salad was prevratilos in the sauce),

10-12 cherry tomatoes (regular tomatoes will not work, because they give a lot of moisture, and there is no need),

1 small red onion/shallots,

Two handfuls of cooked chickpeas (how to cook chickpea wrote here),

Leaves 10 twigs cilantro,

For the filling will need at 3st.l. tahini, lemon juice, olive oil.

In this salad you can also add cooked beets, grated carrots, quinoa and all it’s delicious base with which you can experiment;)

How to do it.

1. All to be washed. Kale you should massage (detailed instructions here). If you have beet greens, and she’s heavy and hard, it is also possible to mash 1 tbsp olive oil.

2. Onion cut into small cubes and marinate in a tablespoon of wine/balsamic/Apple cider vinegar while you chop everything else.

3. Avocado peel and cut into large dice. Cut the cherry tomatoes in half. Avocado, tomatoes, chickpeas, cilantro, and onion together with the vinegar and add to the salad bowl to the salad leaves.

4. Dressing. Mix all ingredients for filling until smooth, then season with salt/pepper to taste. The mass will be thick, that’s okay – the juice of the tomatoes will dilute the dressing to the desired consistency, but if you want the sauce to bring to the desired consistency with water.

5. Add the sauce to the salad, gently mix everything. Add more salt and pepper if needed and enjoy;)

Salad with quinoa, vegetables, mushrooms and cottage cheese

All of us sometimes too lazy/have no time to cook but want to eat right now and preferably useful. This dish is a tasty and convenient option. Like all without exception, even those who don’t like certain ingredients;)

This salad designer, it can put quite a diverse set of products, so I will describe rather than prescription, and technology and list of ingredients.

Ingredients.

Binding: quinoa, sweet tasty tomatoes, ripe avocado, salad mix/spinach, lemon juice/balsamic vinegar, olive oil, sea salt, freshly ground pepper.

Optional: cream cheese/feta/goat cheese, any kind of mushrooms (I usually stir-fry them with the onions until it will turn brown), roasted vegetables (zucchini, eggplant, tomatoes, onions, bell peppers, broccoli, etc.), sun-dried tomatoes, garlic, herbs (especially parsley appropriate here), various nuts and seeds, herbs (Basil, Italian, thyme).

Technology.

I often make blanks for this salad for a few days, then for 2 minutes to prepare it at any time.

Quinoa is best to cook a little less time (cooking time for each specific type of seeds look on the package), so she definitely kept the form for a few days. This is true more for white quinoa. Inarenou cereal I keep in the fridge up to 3 days. Can mix it with a small amount of vegetable oil, so it does not stick together.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

Vegetables I usually bake a lot. They can always be used in such salads, as a garnish in sandwiches. Recipe baked vegetables wrote here.

Mushrooms also fry a whole pan, because they are also great for many dishes: for Breakfast from eggs, to sandwiches, to pizza, to pasta.

Feed.

For 1 serving, I usually put half an avocado, a handful of salad mix/spinach, 5 cherry tomatoes, no more than 100g. prepared quinoa 1-2 tbsp mushrooms, cheese, roasted vegetables, greens, sun-dried tomatoes, lemon juice/balsamic. Salt/pepper/nuts/herbs to taste. Oil sometimes do not add if it is enough of roasted vegetables and mushrooms. Mix everything and eat.

And such food can be taken by wrapping the salad in a rice paper in spring rolls. Very happy with it!

Beautiful salad with quinoa, beets, Apple and avocado with ginger-mustard dressing

I have long and dearly love the same, which consists of only 4 ingredients (arugula, beets, nuts and cheese, plus sour dressing). But I wanted to balance the dish so that it became a full-fledged lunch/dinner. It turned out just delicious)) In the version with hummus it is also suitable for vegans.

Ingredients (for 3-4 servings):

• Cooked quinoa (can use any, I have tri-color) – I put 3 STL. per serving or approximately 10 tablespoons,

• 1 beet baked/boiled medium size (how to roast beets wrote here),

• 1 sour-sweet juicy Apple,

• 1 ripe avocado,

• Arugula (tastes the best)/spinach/Kale/any green leaves – 2-3 handfuls

• Parsley chopped – 3 tbsp.

• Cilantro chopped – 3 tbsp.

• Chopped mint – 2 tbsp,

• Optional goat cheese, feta, blue cheese can also, even cottage cheese can be granular – to taste, I put about 2 tbsp of cream cheese per serving, or hummus for vegan version

• Roasted walnuts or pine nuts 1 generous handful,

• For decoration (optional): a few pinches of herbs, crispy roasted pumpkin seeds or almond petals, pomegranate grains.

What else can you put in this salad: the beans of edamame, asparagus, raw young zucchini, fennel.

Ingredients for the filling:

You can make the most simple of the oil, lemon juice and sweetener, and it can be a little more interesting:

• 3 tablespoons Apple cider/wine vinegar,

• 3 tbsp lime juice (you can substitute lemon, but lime is more interesting),

• 2 tbsp olive oil (don’t put a lot because the salad already eat fatty avocados and nuts),

• 2 tbsp Jerusalem artichoke syrup, maple syrup or honey

• 2 tsp Dijon mustard,

• 1 tsp grated root ginger,

• Salt/pepper to taste.

How to do:

1. Prepare the base: beets and quinoa, you can even do this the day before.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

I baked the beets.

Wash beets, wrap in parchment and bake for 50-60 minutes at 180C. Speed of cooking depends on the size of the roots, after 40 minutes pierce with a big fruit with a sharp knife if it is without crackle, and a Herculean effort — beets are ready. Let it cool and then you can clean. Cleaned recommend over a sink or bowl with water, so as not to paint all around;)

I usually cook a lot of grits and baked a whole pan of beets and then use them in various recipes.

2. All the other ingredients wash, dry, tear lettuce leaves into small pieces, greens grind. The Apple and beetroot cut into dice, avocados, cut into cubes or slices (depending on how you want to serve with a salad, on that later), immediately sprinkle with the lime or lemon juice, not darkened.

3. Nuts/seeds or bake in the oven (then wrote manul for roasting) or in a skillet. Allow to cool and become crunchy charm.

4. For a vegan version of the recipe for hummus here. In principle, cheese or hummus are optional in this salad, it is also great without them.

5. For the filling just all poured into a small jar, close lid tightly and shake intensely.

6. How to make salad (2 ways):

Method 1 (pictured above). Mixed lettuce, Apple, beets, parsley and 2/3 of the filling, taste for seasoning, add what you need, laid out on plates, top lay slices of avocado, sprinkle them with the remaining filling and decorate.

Method 2 (pictured below). Just mix everything in a bowl (avocado then just fit in the cubes), taste for seasoning, add what you need, lay on plates and decorate top (optional).

Bon appetit!

Warm salad with carrots, quinoa and cottage cheese

It will appeal to even those who are not a fan of quinoa or carrots, and would not eat these foods separately)

Recipe for 2 servings:

1. Carrots (5pcs. medium size) wash, peel and cut into large washers, not thinner than 1cm. If it is very large, it is possible the washer to cut into 2/4 pieces. But not melchite, this is important. Mix with 3-4 tbsp olive oil, 2 tsp cumin, 1 tsp coriander (optional) salt/pepper to taste. On a baking sheet in 1 layer and bake for 30-40 minutes until brown at 180C, stirring occasionally to brown the pieces on all sides.

2. At this time, cook quinoa (100 grams), as indicated on the package, since the method of cooking depends on the variety. But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

3. Make the dressing. For the filling, mix 3-4 tbsp olive oil, 2-3 tsp of grated ginger, the juice of half a small lemon or ¼ large.

4. Slightly cooled carrots, mix with quinoa, dressing, finely chopped fresh mint (3st.l.), salt/pepper to taste. If you use a salty cheese, then be careful with the salt.

5. Spread the salad on a plate and top randomly throw cheese (1 serving is about 50-70g). If using feta, it is better to cut and mix with all other ingredients in the previous paragraph. Throw a little mint on top, you can still sprinkle with lemon and serve.The combination of cumin, ginger, lemon and mint, so thin that it turns out and balanced. East, but not too specific;)

Cold this salad is so beautiful, especially when infusion;)

Important. Quinoa can replace couscous, carrot – pumpkin.

Whole grain rye-wheat sourdough bread with a salt crust

This rye bread made a splash among all who tried it! In addition, it can be done on leftovers of sourdough☝

The leaven remains are the part of it that remains after each renewal. They can be disposed of, or you can collect in a separate container and cook from them a lot of delicious dishes, like this bread.

The recipe is very simple, although it may seem different at first:)

1. we make sourdough, (the duration of the stage is 5-8 hours).

Just need 600 g rye sourdough / leftover sourdough 100% moisture (flour and water equal amount).

I did this: I took all the leftovers that had accumulated (X) and added flour and water to them according to the following formula: (600-x)/2=Y grams – the amount of rye flour and water that need to be added to The Leftovers.

If there are no residues at all, then we just take your sourdough (for example, 20g) and from it we ferment 600g of dough according to the same formula: (600-20)/2=290g, that is, 290g of rye flour and water should be added to the starter. Leave for 5-8 hours until the dough becomes porous with a lot of bubbles.

If you have 600g of leftover sourdough, then immediately go to Paragraph 2.

2. make the dough, (the duration of the stage is 2.5-3 hours).

You will need: all the sourdough from Item 1 + 150 g of rye ZZ flour + 150 g of wheat flour (I have ZZ) + 150 g of water + 10 g of salt + optionally 30 g of Jerusalem artichoke syrup (with syrup the taste is more interesting, but I haven’t put it lately).

Sometimes I make this bread with filling (nuts, seeds, cereals). I put about 200 g of filler, no more.

Important.

When I put a dry filler in the dough (seeds, nuts, dried fruits), I add more water. It needs half the weight of supplements. That is, if I put 200 g of filler in the dough, then add 100 g of water.

When I put cooked grits (usually quinoa) in the dough, I do not add water, because the grits are already wet after cooking.

It is more convenient to mix the starter first with water, salt and sweetener until smooth, then add the filler, and then add the flour.

Mix everything until the flour is completely moistened.

Important. You can vary the amount/quality of sweetness to your liking, but keep in mind that sugars accelerate the fermentation of the dough, and salt on the contrary slows down fermentation so that it does not turn into a liquid substance. And in any case, sourdough bread is “magic” and “chemistry”, everyone gets his own according to the same recipe.

Next is my personal trick, it is not necessary to do so.

I sprinkle the greased ghee oil (you can replace it with vegetable oil) form (I have a pan as a form Gurman) a mixture of flour and sea salt before laying out the dough in it, so that the bread results in a salt crust, for which it is made:)))

If the crust does not interest you, then just grease the mold and sprinkle it with flour. If you bake bread in a silicone mold, it does not need to be greased.

Then we shift the dough into a mold, slightly level the surface of the dough with a wet scraper and leave it for proofing for 2.5-3 hours. The dough should rise well (about 2-2. 5 times), and bubbles will appear on the surface.

I do not always smooth the surface of the bread, I even like it when it turns out with a rough uneven crust. All in the mood)

Sometimes I make such creative pictures on a stencil. I make a stencil from baking paper. The petals were sprinkled with sweet paprika. It almost does not give taste, but beauty is very much;)

3. bake for 45 minutes.

30 minutes before baking, heat the oven to 220-240 degrees. Before planting bread in the oven, I generously salt its surface with coarse sea salt. Bake on the lowest shelf so that the top crust is not too tanned.

After 15 minutes of baking, reduce the temperature to 200 degrees and bake for another 30 minutes. Remove, cool on the grill. It is better to cut it when it is completely cooled. This bread is getting tastier every day!

And this is bread according to the same recipe, but with a filler (sunflower seeds, pumpkin and flax seeds). Very tasty)))

In addition to seeds and grains, I add completely different ingredients to this cereal (dried fruits, herbs, fried onions, garlic, sun-dried tomatoes, etc.).

One of the most favorite options is bread with seeds (100-150 G) and raisins (about 100 g of raisins for this recipe). This sweet bread is perfectly combined with cheese, especially with camembert and goat. Put the cheese on the bread, in the oven for 5 minutes, and you have an incredibly delicious dish on the table! I love it!

At my house always there are sweet and unsweetened variations of this bread because they are suitable for different dishes.

Separately, I want to say about the baking dish. In a steel round form, the bread is more moist, and in silicone it is drier and with a crispy crust over the entire surface.