Nutrients, Calories, Benefits of Quinoa, Unprepared

Required products :

• 170 grams of quinoa
• 360 milliliters of water
• 400 grams of chicken fillet
• 3 tablespoons olive oil
• 2 roasted garlic cloves
• 2 oranges
• 1 avocado
• red pepper, salt, green spices

For the dressing:

• 30 milliliters of lime juice
• 1 tablespoon orange juice
• 1 tablespoon olive oil
• 1 dessert spoon of honey

Method of preparation :

Wash the quinoa, fill it with cold water and place on the stove at medium temperature. Once it boils, reduce the heat and cook for 25 minutes, stirring in the meantime. When you turn off the stove, add salt to the beans, stir and close the pan with a lid.

Roast a head of garlic (you will need 2 cloves for the salad). To do this, first cut the bottom, salt the incision and dip it in 1 tablespoon of olive oil, which pour into a "cup" made of aluminum foil. With the latter, wrap the garlic and place it in the oven at 190 degrees for about 30 minutes. When cool, separate 2 cloves.

In the remaining 2 tablespoons of olive oil, fry the finely chopped chicken fillet (pre-salt it and sprinkle with paprika) until a beautiful yellow crust forms on the surface of the pieces (it takes about 10 minutes).

Peel and peel the oranges and cut them into pieces with a sharp knife. Remove the avocado stone, peel it and cut into medium pieces. Mash the garlic cloves with a knife, chop the green spices.

In a suitable bowl, mix the meat with the quinoa, add the fruit, garlic, green spices, stir and leave the combination for the moment.

Prepare the dressing by mixing citrus juice with olive oil and sweeten with a spoonful of honey. Pour this sauce over the salad, stir once more and you can serve.

Have a good time!

Required products :

• 1 teaspoon quinoa flakes
• 1 cup whole almonds
• 1/4 cup coconut shavings
• 100 grams of dried apple
• 200 grams of dried cranberries
• 200 grams of dried apricots
• 1/2 tea cup 100% fruit juice
• 1/4 tea cup mix of raw sunflower and pumpkin seeds

For garnish :

• raw sunflower seeds
• raw pumpkin seeds
• dried cranberries

Method of preparation :

• Mix the quinoa flakes, almonds and coconut shavings and distribute them on the bottom of a tray of suitable size.
• Bake in a preheated 200 degree oven for about 6-7 minutes, stirring occasionally.
• Once completely cooled, transfer the mixture to a food processor.
• Add the dried fruits, sunflower and pumpkin seeds and mash until finely chopped.
• Add the fruit juice and turn on the blender briefly until a "dough" is formed.
• Cover the bottom of a rectangular tray measuring approximately 20 x 25 cm with baking paper.
• Pour the mixture, press it with your palms and sprinkle with raw seeds and dried blueberries.
• Cover with plastic wrap and refrigerate overnight.
• Cut the energy bars and serve them.

Enjoy!

Quinoa is a whole grain crop that is prepared very quickly. It has a slightly nutty taste, and in combination with pears and walnuts it is absolutely delicious.

Required products :

• 400 grams of chicken or vegetable broth
• 1 cup quinoa tea, rinsed
• 2 tablespoons walnut oil or olive oil
• 1 tablespoon fruit vinegar (pear, raspberry or pomegranate)
• 1/4 tea cup fresh chives, saturated (optional)
• sea ​​salt and pepper to taste
• 2 ripe and hard pears, cut into cubes
• 1/2 cup roasted walnuts (or pecans), coarsely crushed

Method of preparation :

Pour the broth into a saucepan and bring to a boil. Add the quinoa, reduce the heat, cover and cook until the liquid is absorbed and the quinoa swells (about 15 minutes).

Mix in a large bowl the walnut oil, fruit vinegar, salt and pepper. Add the pear cubes and stir. Strain the quinoa and pour it into the bowl with the pears. Stir and refrigerate for 15 minutes to cool.

Garnish the chilled salad with walnuts and chives (optional) and serve.

Enjoy your meal!