My third day on diet and I make the ” Exotic quinoa salad again and I will make several times more because is so easy to make, full of nutrients and delicious, enjoy…

 

Exotic quinoa salad by katyarichkitchen

 serves 4

For the salad

For the dressing

  1.  Rinse quinoa several times until water is transparent.
  2.  Put the  water in a saucepan, add 1 tsp of cumin powder, a bit  of salt , quinoa, bring to the boil then reduce the heat, cover it and simmer for abound 10-15 ms, or until cooked. Remove from the heat, strain all the liquids and reserve.
  3.  Meanwhile, cut the red and green pepper, cucumber and tomatoes into small cubes.
  4.  Chopped the onions and fresh mint.
  5.  Place all the ingredients in bowl, and the reserved quinoa.
  6.  Whisk in the oil with juice of 1 lemon, salt and pepper to taste. Add the dressing to the salad and toss to coat and chill before serving decorated with watercress.

Tip: to serve as main course, add a canned tuna drained and flake, or serve with a grilled turkey or chicken breast.

Cannelloni with spinach and tuna

Serves 5

20 cannelloni tubes or lasagne sheets

1 kg frozen spinach

100g canned tuna, drained and  flaked

2 hard -boiled eggs finely chopped

1 onion chopped finely

2 tbsp olive oil

1 tsp mustard powder

1 tsp papríka

1/2  vegetable stock cube

Parmesan cheese, finely grated

 salt and freshly ground black pepper

Bechamel sauce

300 ml milk

1 brown onion

5 peppercorns

50 g flour

50 g butter or margarine

2 bay leaves

salt

1 tsp nutmeg

Preheat the oven to Gas 5, 375ºF, 190ºC, 10 min before baking the cannelloni.

 To make  the bechamel sauce

1.  Place the milk in a saucepan. Peel 1 onion.

2.  Place the onion into the milk with the peppercorns and bay leaves.

3.  Heat gently to just bellow boiling point. Remove from heat, cover and leave to infuse for 30 min. Strain, reserving the milk.

4.  Melt the butter or margarine in a small saucepan, stir in the flour, cook for 1 min. Remove from heat then gradually stir in the reserved milk.

5.  Return pan to heat and cook, stiring, until the sauce thickens. Add salt and nutmeg to taste.

Tuna and spinach filling

1-   Place the spinach in a glass baking dish. Cover  with transparent film  and make a few holes in the plastic for vents, and heat for five min in the microwave, or until cooked. Remove, strain all the liquids and reserve.

2-    Heat oil in  large saucepan; cook onion until soft, add spinach, tuna, chopped boiled eggs. Seasoning with mustard, papríka, ½ cube vegetable stock, salt and ground black pepper to taste. Cook for more 2 min and reserve.

3-   To cook the cannelloni, follow the instructions on the package.

4-   Fill the cannelloni with the mixture and place them in an ovenproof dish.

5-   Pour over the pasta and sprinkle the top with the Parmesan cheese.

6-   Cook in the oven for 20-30 min until golden brown.

Serve with a green salad.

Ensalada de Quinoa -Tabbouleh de quinoa

Para 4 personas

100 gr de quinoa en grano

 2 tomates

½ pimiento rojo

½ pimiento verde

½ pepino sin  piel

1 cebolla roja pequeña

1 cucharada de sopera de  comino

1 limón

4 ramillete de menta fresca

aceite de oliva

Algunas hojas de berros

sal y pimienta negra molida

Modo de preparo

1- Lavar bien la quinoa hasta que el agua se vea transparente.

2- En una cazuela calentar 300 ml de agua, el comino con un poquito de sal, colocar la quinoa, tapar y cocer durante 15 min a fuego lento, escurrir bien. Reservar.

3- Cortar en trozos pequeños , los tomates, el pimentón rojo, el  pimentón verde, el pepino sin piel y la cebolla.

4- Verter todo en una fuente e añadir la quinoa , aliñar con el jugo de limón, aceite, sal y pimienta negra molida.

5-Limpiar y cortar las hojas de menta, y mezclar todo muy bien.

6- Verter la mezcla en un plato y decorar con las hojas de berro.

 Si  preferir servir la ensalada como plato principal y mezclar atún escurrido, también se quedara muy bueno, o  como en la  foto, servir con pechuga de pavo a la plancha. Es una receta  fácil y muy nutritiva…espero que les gusten, besitos katyarich