Ensalada verde de quínoa con guisantes crudos

Green salad with quinoa and raw peas

Quinoa salad with peas
 
Quinoa salad with raw peas
 
peas
 
peas
 
quinoa green salad
 

Tras haber comprado un kilo de guisantes frescos con su vaina, he pasado un buen rato a pelarlos. El kilo se ha convertido en 300 gr de guisantes en grano. Los guisantes recién cogidos crudos tienen un sabor dulce y delicado.
Aunque lo he hecho a solas, me ha traído a la memoria otra época en la que se vivía más lentamente porque todo llevaba su tiempo. Reunidas en la cocina, abuela, madre e hijas (porque la cocina antes era cosa de mujeres, menos mal que las cosas han cambiado), charlábamos mientras preparábamos los ingredientes de la comida, desgranando guisantes o habas y pelando patatas.
Ahora vivimos tan deprisa que poder volver a vivir más despacio es una necesidad. Practiquemos Slow Food!
Esta ensalada es muy sencilla pero es muy saludable, contiene muchos ingredientes crudos que aportan muchas vitaminas y minerales que, al añadirle el “superalimento”quínoa, hace un plato muy saludable, ideal para cenar o como entrada o acompañamiento. Al cabo de unas horas o al día siguiente tendrá un aroma más intenso gracias a las hojas de menta.

After buying a kilo of fresh peas in their pods, I spent a good time to peel them and the kilo is now 300 grams of peas beans. Raw fresh picked peas have a sweet and delicate taste.
Although I have done it alone, I have been reminding another time when life was slower because everything took time. Gathered in the kitchen, grandmother, mother and daughters (because the kitchen was something of women, fortunately now it is different), we chatted while preparing the food ingredients, shelling peas and beans or peeling potatoes.
Now we live so fast that we need to return to a slower life. Practicing Slow Food.
Nothing better to do with raw peas than a salad. This one is very simple but it is really healthy, it contains many raw ingredients provinding lot of vitamins and minerals, in addition the “superfood” quinoa it makes a very healthy dish, ideal for dinner or as an appetizer or accompaniment. Some hours later or the next day, the salad will take an intense aroma of meant leaves.

 

 

Receta

Ingredientes:
(Para 4 raciones)

    Hojas variadas de lechuga “baby”
    Un tomate “Kumato” o de otro tipo
    Un pepino
    Una rodaja de piña
    100 gr de guisantes crudos
    Una cebolleta
    Un trozo de pimiento verde
    4 rábanos
    Menta
    3 puñados de quínoa
    1/4 cubo caldo concentrado de verduras
    Sal
    Para la vinagreta:
    Zumo de medio limón
    Aceite de oliva virgen extra
    Una cucharadita de miel
    Cilantro
    Sal

Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(For four servings)

    Variegated leaves of lettuce “baby”
    A tomato “Kumato” or other
    A cucumber
    A slice of pineapple
    100 gr of raw peas
    A chive
    A piece of green pepper
    4 radishes
    Some mint leaves
    3 handfuls of quinoa
    1/4 vegetable bouillon cube
    Salt
    For the vinaigrette:
    Juice of half a lemon
    Extra virgin olive oil
    A dessert spoon of honey
    Coriander
    Salt

Directions:

  1. Cook the quinoa: Put some water to boil in a pan; add a pinch of salt and a piece of vegetable bouillon stock (I get a very little chunk, only a quarter or a third). When the water starts boiling, add the quinoa and cook for 15 minutes. Reserve some cooking broth. Drain the quinoa and let cool.
  2. Wash well all vegetables used.
  3. Cut the vegetables: Peel and dice a cucumber. Remove tomato seeds and cut the pulp into cubes. Cut very thin the white part of a scallion. Cut a slice of a nature pineapple. Place all vegetables in a deep dish, add the raw peas. Cut into thin slices the mint leaves.
  4. Prepare the vinaigrette: In a blender bowl, add the juice of half a lemon, four tablespoons of extra virgin olive oil, coriander leaves, a teaspoon of honey, four tablespoons of broth of the quinoa cooking, a pinch of salt. Whisk to obtain an emulsion.
  5. Mix the ingredients: Add the vinaigrette and the quinoa with the chopped vegetables and mix well to coat all ingredients with the vinaigrette. Taste and add salt if necessary.
  6. Serve in large glasses, filling the bottom with lettuce leaves “baby”, placed on some salad with quinoa and raw peas, garnish with radish slices.


 

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