Red quinoa salad / Insalata di quinoa rossa

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Hello everyone!

Here I am with another recipe for a tasty single course, always vegan and gluten free.

Because being a gluten free vegan doesn’t mean being on a diet, but playing with new flavors and colors, without hurting ourselves and the animals! 😉

I made this lukewarm salad, but obviously if you prefer you can have it as a warm dish, by sautéing everything together before serving!

Ingredients (4 servings):

4 zucchini

1 red spring onion

1 red pepper

2 garlic cloves

320 gr red quinoa (dry weight)

360 gr boiled lentils

Green olives

4 slices of Veganella (vegan mozzarella made from cashew nuts)

Extra virgin olive oil

Tamari sauce

Dried ground oregano

Method:

Wash the quinoa, then boil it in unsalted cold water (ratio 2:1), on a low flame. Cook until the water is absorbed (it takes about 25′). Pour a drizzle of oil and let it cool down.

Heat some oil in a pan, then add the chopped onion and garlic and stir-fry.

Wash and slice the zucchini and pepper and add them into the pan. Lower the flame, cover and cook until they soften.

Put quinoa, pepper and zucchini in a bowl, add the lentils, the olives and the cubed Veganella. Pour a drizzle of oil and tamari sauce (to season), sprinkle some oregano and serve.

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Enjoy!


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Ciao a tutti!

Eccomi con un’altra ricetta per un saporito piatto unico, sempre vegan e senza glutine.

Perche’ essere vegan ed eliminare il glutine non significa essere a dieta, ma giocare con nuovi sapori e colori, senza nuocere a noi stessi ed agli animali! 😉

Ho fatto questa insalata tiepida, ma ovviamente se preferite potete farne un piatto caldo, saltando tutto insieme prima di servire!

Ingredienti (4 porzioni):

4 zucchine

1 cipollotto rosso

1 peperone rosso

2 spicchi d’aglio

320 gr quinoa rossa (peso secco)

360 gr lenticchie cotte

Olive verdi

8 fette Veganella (mozzarella vegan a base di anacardi)

Olio evo

Salsa tamari

Origano secco macinato

Procedimento:

Lavate la quinoa, poi bollitela in acqua fredda non salata (rapporto 2:1), su fuoco basso. Cuocete finché l’acqua non viene assorbita (impiega circa 25′). Versate un filo d’olio e lasciate intiepidire.

Scaldate un po’ d’olio in padella, poi aggiungete cipolla ed aglio tritati e soffriggete.

Lavate ed affettate le zucchine ed il peperone ed aggiungeteli in padella. Abbassate la fiamma, coprite e cuocete finché non ammorbidiscono.

Mettete quinoa, zucchine e peperone in una terrina, aggiungete le lenticchie, le olive e la Veganella a cubetti. Versate un filo d’olio e di salsa tamari (per salare), spolverate con origano e servite.

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Buon appetito!

 

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