Wednesday, May 16, 2012

Veggies, veggies...

My love is not happy with the dinner tonight because it is meatless.  I mean, for him, a meal like this does not count. I do not need the whining, however, on a shelf in the refrigerator lies an emergency sausage. So go. Eat it. With mustard. Bread is always in the same place ...

I'm now focused on the wonderful, colorful cakes. A recipe found on Whole Foods a long ago, but somehow I never did them,(by the reason above).

The main ingredient is the tricolor quinoa  also called Peruvian rice.Cute colored grains are an excellent source of complete protein, minerals and vitamins. Blend seamlessly with vegetables. Pancakes are really good. I recommend.

1 cup quinua, rinsed and drained
2 cups water
1/2 chopped red onion
minced clove of garlic 
2 grated carrots
cup grated on a grater yellow squash
2 handfuls of chopped fresh spinach (frozen is good too but only a very well-stamped)
grated lemon peel
1/4 cup flour
1 teaspoon baking powder
1 egg
salt and pepper

The dip
3 tablespoons chopped fresh dill
2 tablespoons chives
lemon juice
salt, pepper, 1 1/2 cup Greek yogurt

Cooked quinoa in 2 cups of water, then drain and cool. Shredded remains of carrots, squash,chopped onion, minced garlic and spinach combined with quinua. Add egg, flour, baking powder, and mix everything. Place on a baking sheet, and cover with baking paper, spread with olive oil  . Bake at 200 degrees. about 25 minutes. During baking twist

And as usual it was what I thought : he ate all patties, praised, and asked why so little...

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