Three Reds Quinoa

posted on: April 30, 2013

This is a classic risotto inspired recipe - the way of cooking quinoa here is based on risotto-making technique. I have a tendency and permanent desire to make everything more useful and healthy and this time it's risotto. I love risotto with its creamy texture and cheesy flavour but white rice is such a useless kind of food - I guess you can compare it with only fried potatoes!

So, I took quinoa. It's like a habit to me: if you don't know what to use - use quinoa! I took red quinoa. And dry red wine and red slow roasted tomatoes. And it became a Three Reds Quinoa. Delicate creamy taste and pure pleasure!

Three Reds Quinoa

Ingredients (serves 2):

1 cup dried quinoa
1 celery stalk
10 cm length piece of leeks
100 ml dry red wine
a handful of slow roasted tomatoes
1-2 handfuls of grated Parmesan
500 ml warm vegetable stock
extra virgin olive oil and sea salt


Wash and rinse your quinoa and set aside.

Finely chop the celery and thinly slice your leeks. Heat some olive oil in a pan and add chopped vegetables. Cook stirring occasionally for 10 minutes over low heat - the veggies should soften but not color.

Now add quinoa to the pan and turn the heat up. Stir constantly for a minute and add the wine. When harsh alcohol flavours evaporate the quinoa will start to smell fantastic.

After the wine has cooked into quinoa start adding vegetable stock. Add it little by little taking 1 ladle of liquid at a time and letting it incorporate into quinoa. Continue adding the stock until quinoa is cooked. You might have some stock left, it depends and is totally fine.

When quinoa is almost done add roughly chopped slow roasted tomatoes and a handful or two of grated Parmesan depending on how creamy you want your dish. Stir well and take the plates.

Serve quinoa topped with a little more Parmesan and drizzle with a little bit of extra virgin olive oil.

Bon Appétit!

Quinoa Vegetable Rolls

posted on: April 29, 2013

The recipe I am going to share with you today is like most of my recipes totally adjustable to one's taste. Quinoa vegetable rolls are a gorgeous light still filling meal for detox time and you can choose any of your favourite veggies and even substitute quinoa with rice (brown, of course) and make the rolls in a more traditional way. My choice of vegetables is the simpliest - these can be found in anyone's fridge in any season. Feel free to adjust and please yourself with a beautiful lunch!

Quinoa Vegetable Rolls

Ingredients (serves 2):

For marinade:

4 tablespoons white wine vinegar
2 tablespoons water
2 teaspoons honey or brown sugar
2 teaspoons fine sea salt
a slice of raw beet (optional)

For rolls:

3/4 cups dried quinoa
1 carrot
1 beet
1 celery stalk
1 cucumber
10 cm length piece of leeks
a handful of spinach
7-10 cm length piece of ginger root
3 nori sheets
sea salt

Wasabi soy sauce for serving


First step is to prepare the marinade.Whisk together white wine vinegar, water, honey or brown sugar and sea salt, devide the mixture into 2 halves and set one aside for dressing our quinoa.

Thinly slice the ginger root, mix it with a bit of sea salt and set aside in a colander for 5-10 minutes to let the juice out. After that rinse the ginger thoroughly and squeeze the rest of the liquid out of it. Now put the pieces into the marinade and place them in the fridge until everything else is ready. You can optionally add a piece of raw beet to the marinade and it will color the ginger pink. I like to make half of the ginger colored pink and leave the other half naturally yellow, it brightens up the whole dish even more!

Cook quinoa in unsalted water and when done dress it with the rest of the marinade. Set aside to cool.

Cut your veggies really thinly lengthwise.

When all the ingredients are prepared take a sushi mat, place it on the table with the slats lying horizontally and place a nori sheet on it with its shiny side down. Put a thin layer of quinoa over the side of the nori sheet closest to you. Put the veggies over quinoa and start to roll picking up the edge of the sushi mat closest to you, tucking it up and pulling it carefully to form a beautiful roll.

Repeat the same with the rest of quinoa and nori sheets, you may have some veggies left depending on how tightly you "pack" your rolls.

Using a really sharp knife cut small rolls and place them on a plate or a serving board. Remember to clean the knife after you cut every other piece of roll - it will make the cutting easier and the rolls neater.

Serve with pickled ginger, soy sauce and wasabi and enjoy!

Beautiful Raw Detox Salad

posted on: April 9, 2013

I am not a vegan or a raw food eater, I enjoy weekend meals with meat and bread much but I love sometimes to stick to their principles for just a meal or for a couple of days. To start a morning with a beautiful green smoothie for a full of energy day or to have a plate of raw greens and sprouts for dinner after a hard day - it's always so good for your body!

Yesterday I cooked a lovely light detox salad for dinner - greens, veggies and a light dressing are a perfect meal for a detox menu. If you deside to go detox - bookmark this recipe, it's absolutely beautiful!

Raw Detox Salad

Ingredients (serves 2):

2 handfuls baby spinach
1 raw beet
1 carrot
1 tablespoon sesame seeds
1 grapefruit
1/2 cm thick ginger root
1 teaspoon za'atar
a pinch of curcuma
extra virgin olive oil
sea salt and freshly ground black pepper


Squeeze the juice out of your grapefruit into a bowl. Finely grate the ginger root and add it to the juice. Peel and thinly slice the beet and shave the carrot to have really thin, almost transparent slices of veggies. Place them into the bowl with juice and add a pinch of curcuma. If you are using a red beet it will color the carrot, so if you want your carrot to stay orange simply use 2 separate bowls. Set aside to marinate while preparing everything else.

Lighly toast sesame seeds in a pan to open their flavor. Mix them with za'tar and set aside.

For the dressing mix extra virgin olive oil with a little of liquid in which your veggies are marinating. I took the liquid from the carrot bowl again not to color everything red. Add a pinch of salt and freshly ground black pepper, taste and if necessary adjust the quantities of ingrediens used. Classic proportions are 3 parts oil to 1 part acid but you are certainly free to adjust to your taste.

Mix your spinach with lightly marinated veggies, sprinkle with sesame seeds and za'atar and dress the salad. This is a gorgeous meal for a detox day - light and full of vitamins and diet fiber.

Beets are extremely good for detox: the beta cyanin cleanses your liver and helps your body to eliminate toxins which will prevent you from building-up excess fatty deposits if you eat raw beets regularly. Carrots are greatest antioxidants ever, they have a huge anti-aging effect. Spinach helps to develop immunity. Grapefruit and curcuma speed up your metabolism and help you to burn calories. The dish looks like a health heaven, doesn't it?

And the key point of a successful detox (any successful beginning actually) is to care of yourself  and love yourself. And your greens :)

Bon Appétit!

Passover Coconut Fish Stew

posted on: April 3, 2013

This time during Passover it felt like the Passover itself was unusually easy, from preparing the house for the holiday to living whole 8 days without bread, granola, grains and other beautiful things you can't use during Pesach. I think I finally achieved the meaning of the holiday - the holiday of freedom, "big" freedom in general and "small" particular freedoms from stuff like foods and habits! It's nice to be independent of stuff and be happy and satisfied just because you're happy and satisfied, for no particular reason. The state that everyone should tend to achieve one day.

And speaking of foods today I am going to share with you an icredible fish dish that I prepared for one of the Passover meals - Coconut Fish Stew with tropical notes, healthy, light and absolutely delicious!

Coconut Fish Stew

Ingredients (serves 5):

300-350 g fish fillets like cod or sea bass
1 yellow onion
1 red bell pepper
2 medium tomatoes
1 cup chopped pineapple
a few spring onions
1 head of garlic
half of a coconut
200-400 ml coconut milk
1 lemon
1 tablespoon potato starch (actually any other starch will be fine, I used potato starch because of Passover)
sea salt
extra virgin olive oil


Take half of your garlic and finely chop the garlic cloves. Cut your fish fillets into small cubes, place in a bowl, add chopped garlic, squeeze half a lemon over them, mix well and put away to marinate until everything else is ready.

Heat a little olive oil in a heavy bottomed pan, thinly slice your onion and add it to the pan. Slice the pepper and rest of garlic and add them to the pan stirring occasionally. When the vegetables soften add roughly chopped tomatoes, pineapple and spring onions and thinly sliced coconut. Mix well, let cook for a couple of minutes and add the fish.

After that you have to cover everything with liquid. Here's the thing: it's nice to add at least a little coconut milk for sweetness and more of coconut flavour, and the quantity of coconut milk depends on how sweet and coconutty you want your stew. Simply add right for you quantity of milk and some water to cover the fish and vegetables, or simply use only coconut milk or even only water.

Generously add sweet paprika and sea salt, then a tablespoon of starch, mix well and bring to the boil, then turn the heat down and let simmer for 10-15 minutes. Garnish with a few thinly sliced spring onions and dig in, it tastes like heaven!

Bon Appétit!
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