QUINOA AND VIRGIN EXTRA ARE IN FASHION.
Quinoa is a seed, but given its consumer properties, it can be considered a pseudo cereal. It has many proteins and unsaturated fats, as well as high percentages of Omega 3 and 6 acids. If we add it with Extra Virgin Olive Oil, we are adding an additional shot of protein and oleic acid.
If we talk about fiber, it can reach a contribution of 15 grams per 100 grams ingested. Therefore it has a low glycemic index, making it the perfect food for diabetics or people who want to lose weight.
It is essential to control the level of cholesterol in the blood, and very beneficial to control the diet of people with celiac disease.
That being said, we love quinoa! And that is why we look for thousands of ways to cook it.
Today’s recipe comes from the hand of our collaborator Alberto Martin, from Cádiz and kitchens under construction, officially declared as a “foodie of life.” As we say in these lands, “he has a lot of hand” for the kitchen, and he likes to experiment mixing ingredients never seen before.
- 300gr quinoa
- Ginger and extra virgin olive oil
- 1 liter of H20
- Zest and juice of 1 lime
- Zest and juice of 2 lemons
- Spicy pickles
- Greek yogurt
- Lettuce mix
- Extra virgin olive oil Pago de Espejo
- Wash the quinoa very well to remove the saponin. Change the water until it stops becoming cloudy.
- Bring the water to a boil, add the quinoa and cook for about ten minutes. When it is cooked, we drain it and let it cool.
- Make a vinaigrette of extra virgin olive oil, lemon, the liquid from the spicy pickles, basil and salt. (to taste).
- Mix Greek yogurt, lime zest and ginger, and a little lime juice.
- Chop the pickles, keeping 3 or four whole.
- Plate putting a base of the mix of lettuce, vinaigrette, quinoa, yogurt sauce and spicy pickles….
We loved it, so dear Alberto, we are looking forward to the next recipe.
And you, what did you think?