April 12, 2018
These cheerful colorful bowls represent an excellent choice for a complete meal, especially in the spring when it's good for all of us to please our body with a more natural, complete diet based on powerful vegetables, cereals, legumes, nuts and seeds. These meals are cooked quickly and easily, and each portion of the meal may be simply packed to take for all those occasions when you need tasty and healthy lunch outside your home. We have prepared them here as an inspiration in two different forms, and we let you continue to play with flavors, scents and colors that, in addition to enjoying the snack, surely bring good mood.
100g quinoa, white, black or red or mix
1 bunch of ramsons
1 small onion
200g baby peas
half bunch chives
100g cooked chickpeas
1 teaspoon dry red pepper
1 teaspoon turmeric
half baked sweet potato
a mixture of baby lettuce, lamb's lettuce, rocket etc.
1-2 tablespoons olive oil
3 tablespoons ajvar or optionally ajvar with tomato, ajvar with tomato and chili or ajvar with chili
Rinse quinoa thoroughly under running water so as not to be bitter. Finely chop ramsons and a small onion and stew all short in some olive oil. Pour about 300 ml of water or vegetable broth, and once it boils, reduce the fire and allow the quinoa to absorb the fluid. Add salt and pepper.
Blanche baby peas short in salted boiling water, and when cool, mix with chopped chives.
Wash sweet potatoes well and stab all over, wrap in aluminum foil and bake in the oven for about 20 minutes. Once cool, cut in half. Roll the chickpeas you previously cooked and cooled into a mixture of dried pepper, turmeric, salt and pepper, and toast it briefly in a pan without oil. Cut the inside of the half avocado into cross-cubes and bake for a few minutes in a well-heated pan with no oil. Clean and cut the remaining vegetables and season with salt, pepper, olive oil, lemon juice and seeds. Arrange the meal in the bowl and enjoy!