quinoa

Mushroom and Quinoa ‘’Risotto’’ (vegan) / ”Rižoto” od gljiva i kvinoje (veganski)

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I’m a great fan of mushroom risottos, but admittedly, even I can sometimes get a bit bored of that dish. The super easy hack is to just swap the rice with any other grain of your choice. I went for quinoa in here and also decided to give it all an Asian twist by adding soy sauce and sesame oil. Overall, I’m very happy with how this dish turned out. I was also wise enough to make a huge batch and have lunch sorted out for almost an entire week.

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INGREDIENTS:

(Yields 6 servings / 0.86 EUR per serving / 5.16 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 tbsp vegan butter (0.27 EUR)

500 grams mushrooms (2.00 EUR)

1 large onion (0.10 EUR)

3 carrots (0.30 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp mushroom powder (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

3 tbsp soy sauce (0.20 EUR)

1 and ½ cups quinoa (1.50 EUR)

4 cups veggie broth (0.27 EUR)

2 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Rinse quinoa under running water in a fine mesh colander. Add oil, butter and mushrooms to a pot on high heat and cook for about 10 minutes, until mushrooms start to brown. Add in the onion, carrots and garlic, then stir and cook for another five minutes to slightly caramelize the veggies.

Dump in mushroom powder, salt, pepper, red pepper flakes, soy sauce, quinoa and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes, until quinoa is cooked through. Remove from heat and stir in the sesame oil. Serve while warm, or portion out for later as this dish reheats great.

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Ja sam veliki ljubitelj rižota od gljiva, ali čak i meni to jelo s vremena na vrijeme može pomalo dosaditi. Najjednostavnije i najbrže rješenje da vam stvari i dalje budu zanimljive je da rižu jednostavno zamijenite sa nekom drugom žitaricom po vašem izboru. Ja sam se ovdje odlučila za kvinoju i još sam napravila mali azijski twist tako da sam ubacila soja sos i sezamovo ulje. Sve u svemu, baš sam jako zadovoljna kako mi je ovo jelo ispalo. Ujedno sam bila dovoljno mudra i da skuham veću porciju pa da za cijeli tjedan imam riješen ručak.

SASTOJCI:

(Za 6 porcija / 6,50 kn po porciji / 39,01 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 žlice veganskog maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

1 veliki luk (0,75 kn)

3 mrkve (2,25 kn)

3 češnja češnjaka (0,75 kn)

2 žlice praška od gljiva (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

Dobar prstohvat suženog čilija u pahuljicama (0,15 kn)

3 žlice soja sosa (1,50 kn)

1 i ½ šalica kvinoje (11,25 kn)

4 šalice povrtnog temeljca (2,00 kn)

2 žličice tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Kvinoju isperite u finoj cjediljci pod mlazom tekuće vode. Ulje, maslac i gljive stavite u lonac na jaku vatru te kuhajte desetak minuta, dok gljive ne dobiju boju. Ubacite luk, mrkve i češnjak, dobro promiješajte te kuhajte još pet minuta da se i povrće blago karamelizira.

Sada dodajte prašak od gljiva, sol, papar, čili, soja sos, kvinoju i temeljac. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem dvadesetak minuta, dok kvinoja ne bude skroz kuhana. Maknite sa vatre i umiješajte sezamovo ulje. Poslužite toplo ili raspodijelite u porcije za kasnije jer se ovo jelo super podgrijava.

Mushroom and Quinoa ‘’Risotto’’ (vegan) / ”Rižoto” od gljiva i kvinoje (veganski)

Mushroom, Zucchini and Quinoa Skillet (vegetarian, including a vegan option) / Tava sa gljivama, tikvicama i kvinojom (vegetarijanska, uključujući i vegansku opciju)

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This dish is super healthy, tasty and easy to make. I went down with quinoa, but feel free to use any other grain of your choice. Since zucchini are now in season, they were a great addition. Also, to veganize the meal, just sub the regular butter with its vegan version.

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INGREDIENTS:

(Yields 6 servings / 0.94 EUR per serving / 5.61 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.75 EUR)

2 tbsp butter (0.27 EUR)

500 grams mushrooms (2.00 EUR)

1 large zucchini (0.60 EUR)

3 garlic cloves (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 and ½ cups quinoa (1.50 EUR)

3 cups veggie broth (0.20 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Rinse quinoa under running water in a fine mesh colander. Add oil and onion to a skillet on high heat and saute for a few minutes until slightly translucent. Add in butter and mushrooms then cook for about 5-10 minutes until the mushrooms are slightly caramelized. Now dump in the zucchini and garlic. Season with salt, pepper and soy sauce and cook for a few minutes until the zucchini is softened before adding in quinoa and veggie broth.

Give a good stir and bring to a rolling boil. Reduce heat and simmer with lid on for 15 to 20 minutes, until quinoa is cooked through. If needed, add a splash more of water and be sure to stir occasionally. Serve immediately or portion out for later on, as this dish reheats great.

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Ovo jelo je jako zdravo, ukusno i lako za pripremiti. Ja sam se odlučila za kvinoju, ali vi slobodno upotrijebite koju drugu žitaricu prema vašem izboru. Pošto su tikvice sada u sezoni, ovdje su bile odličan dodatak. Ako jelo želite veganizirati, to možete lako učiniti ako klasični maslac zamijenite nekom veganskom opcijom.

SASTOJCI:

(Za 6 porcija / 6,44 kn po porciji / 38,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

1 velika tikvica (6,00 kn)

3 češnja češnjaka (0,75 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

2 žlice soja sosa (1,00 kn)

1 i ½ šalica kvinoje (11,25 kn)

3 šalice povrtnog temeljca (1,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Kvinoju isperite u finoj cjediljci pod mlazom tekuće vode. Ulje stavite u dublju tavu na jakoj vatri, pa prodinstajte koju minutu luk da postane staklast. Dodajte maslac i gljive te ih kuhajte 5-10 minuta da se blago karameliziraju. Sada dodajte tikvice i češnjak, začinite solju, paprom i soja sosom, pa kuhajte par minuta da tikvica omekša. Za kraj ubacite kvinoju i temeljac.

Dobro sve promiješajte i pustite da zavrije. Smanjite vatru, te kuhajte poklopljeno 15-20 minuta da kvinoja bude gotova. Po potrebi dodajte još malo vode i svakako sa vremena na vrijeme promiješajte. Poslužite odmah ili rasporedite u porcije za kasnije, pošto se ovo jelo super podgrijava.

Mushroom, Zucchini and Quinoa Skillet (vegetarian, including a vegan option) / Tava sa gljivama, tikvicama i kvinojom (vegetarijanska, uključujući i vegansku opciju)

Creamy Mushroom and Mixed Veggie Soup with Quinoa (vegan) / Krem juha od gljiva i miješanog povrća sa kvinojom (veganska)

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I don’t know if you are familiar, but mushroom powder is all the rage on the internet right now. It’s probably the equivalent of what avocado on toast used to be several years ago. Honestly, I’ve been a bit skeptical about the magic of mushroom powder, but decided to give it a go since it’s such a straightforward thing (you dump dried mushrooms in a food processor and grind them to a fine powder). Lo and behold, there really is some real power to the humble mushroom powder, so I suggest you try it out for yourself

I also order my dried shiitake in bulk from Ebay, so they come out really affordable. I used a bag of frozen mixed veggies here with carrot, cauliflower and broccoli mix, so this soup came together super quickly.

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INGREDIENTS:

(Yields 4 generous servings / 0.84 EUR per serving / 3.37 EUR for all)

For the soup:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

1 bag of frozen mixed veggies (1.00 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tbsp miso paste (0.27 EUR)

4 tbsp mushroom powder – I used shiitake (0.53 EUR)

4 cups veggie broth (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

For quinoa:

1 cup quinoa (1.00 EUR)

2 cups water (–)

Good pinch of salt (0.01 EUR)

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METHOD:

Wash, peel and finely dice onion and garlic, then add them to a deep pot on high heat together with oil. Saute for a few minutes, until softened and slightly translucent. Add in frozen mixed veggies, red pepper flakes, miso paste, mushroom powder and veggie broth. Bring to a rolling boil, reduce heat and cook with a lid cracked open for 20 minutes, until veggies are soften. Once the veggies are cooked through, turn off heat, add in toasted sesame oil and pulse everything with an immersion blender until smooth and creamy.

While the soup is cooking, prepare quinoa. Wash quinoa in a fine mesh colander under running water. Add to a pot with salt and water, bring to a boil and then simmer on low with a lid on for 15 minutes, until completely cooked through.

Serve the pureed soup with a scoop of cooked quinoa, or portion out and reheat later on.

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Ne znam da li vam je poznato, ali Internet je trenutno poludio za praškom od gljiva i on je sada zauzeo važno mjesto koje je pred par godina imao tost sa avokadom. Iskreno, ja sam bila pomalo skeptična oko cijele fame, ali sam ipak odlučila isprobati taj čudesni prah, pošto je sve jako jednostavno i zdravorazumski (Uzmete sušene gljive, ubacite u multipraktik i boom! Eto vam prašak od gljiva.). I na kraju sam se i ja kao nevjerni Toma uvjerila da ipak ima neke čarolije u skromnom prašku od gljiva, pa vam svakako predlažem da ga i vi isprobate.

Također, kao super jeftini izvor sušenih gljiva svakako vam preporučam dobri stari Ebay. Ja od tamo naručujem sušene shiitake u većim pakiranjima, pa cijena ispadne stvarno pristupačna (za razliku od npr. sušenih vrganja po našim dućanima, brrr). U ovom sam receptu upotrijebila miks smrznute mrkve, brokule i cvjetače, pa je juha bila gotova za čas.

SASTOJCI:

(Za 4 izdašne porcije / 6,28 kn po porciji / 25,11 kn za sve

Za juhu:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

1 vrećica smrznutog miješanog povrća (7,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 žlica miso paste (2,00 kn)

4 žlice praška od gljiva – ja sam upotrijebila shiitake (4,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

Za kvinoju:

1 šalica kvinoje (7,50 kn)

2 šalice vode (–)

Dobar prstohvat soli (0,01 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte luk i češnjak, pa ih ubacite u lonac sa uljem na jakoj vatri. Dinstajte nekoliko minuta, dok ne omekšaju i postanu staklasti. Ubacite smrznuto povrće, čili, miso, prašak od gljiva i temeljac. Pustite da zavrije, smanjite vatru, pa krčkajte 20-tak minuta sa odškrinutim poklopcem da povrće omekša. Kada je povrće kuhano, maknite s vatre, dodajte sezamovo ulje i propulsirajte štapnim mikserom da sve bude kremasto.

Dok vam se juha krčka skuhajte i kvinoju. Operite kvinoju u finoj cjediljci pod mlazom tekuće vode, pa ubacite u lončić sa vodom i solju. Pustite da zavrije, pa onda krčkajte poklopljeno na niskoj vatri 15 minuta da se kvinoja skuha do kraja.

Krem juhu poslužite sa par žlica kuhane kvinoje, ili pak sve rasporedite u porcije i podgrijte prema potrebi.

Creamy Mushroom and Mixed Veggie Soup with Quinoa (vegan) / Krem juha od gljiva i miješanog povrća sa kvinojom (veganska)

Bean, Quinoa, Lentil and Sausage Stew / Varivo od graha, kvinoje i leće sa kobasicama

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I had various leftovers at home and decided to whip up a huge pot of stew to feed us in the upcoming week. So this is an odd, yet delicious mix of things like quinoa and bacon, which in many peoples’ minds maybe doesn’t fit together at all. But I’m happy to report that this marriage was a delicious and a happy one, though. Naturally, as always, you do you and adapt where you see fit, following the directions where your fridge and pantry stocks nudge you.

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INGREDIENTS:

(Yields 8 generous servings / 0.90 EUR per serving / 7.17 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

4 carrots (0.40 EUR)

1 red horn pepper (0.33 EUR)

2 large smoked sausages (2.00 EUR)

Small chunk of bacon (0.67 EUR)

1 can diced tomatoes (0.53 EUR)

1 cup red lentils (0.67 EUR)

1 cup quinoa (1.00 EUR)

4 cups precooked cannellini beans (0.80 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp dried chili flakes (0.03 EUR)

1 and ½ tsp salt (0.03 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

8 cups water (–)

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METHOD:

Wash, peel and finely dice all the veggies. Cut the sausages into coins and roughly chop the bacon. Wash quinoa and lentils in a fine mesh colander under running water. Add the oil to a big pot and saute onion on high heat for a few minutes, until slightly translucent. Add in fresh garlic, carrots and horn pepper. Cook briefly, so that the veggies start to caramelize, before adding in the sausages and bacon. Give a good stir and let it cook for about five minutes.

Add in diced tomatoes, lentils, quinoa, beans, parsley, bay leaf, paprika, garlic powder, chili, salt, black pepper and water. Bring to a rolling boil, then reduce heat and cook with a lid cracked open for about 45 minutes, while stirring occasionally. If needed, add in a bit more water. Serve warm. This stew reheats great and will keep refrigerated for up to five days. It also freezes very well.

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Pošto sam doma imala raznih ostataka, odlučila sam nam smućkati veliki lonac grah variva da nas hrani kroz tjedan. Tako da sam na kraju dobila ovakav čudnjikav, ali i jako ukusan miks na prvi pogled nespojivih stvari kao što su kvinoja i špek. Međutim, konačni je rezultat ispao odlično. Naravno, kao i uvijek, vi slobodno prilagodite sastojke, kako vlastitom ukusu, tako i onome što vam je doma pri ruci u hladnjaku i špajzi.

SASTOJCI:

(Za 8 izdašnih porcija / 6,69 kn po porciji / 53,57 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

4 mrkve (3,00 kn)

1 crvena paprika roga (2,50 kn)

2 velike dimljene kobasice (15,00 kn)

Mali komadić slanine (5,00 kn)

1 konzerva sjeckane rajčice (4,00 kn)

1 šalica crvene leće (5,00 kn)

1 šalica kvinoje (7,50 kn)

4 šalice kuhanog bijelog graha (6,00 kn)

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,10 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

1 i ½ žličica soli (0,02 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

8 šalica vode (–)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Kobasice narežite na novčiće, a slaninu na par krupnih komada. U mrežastoj cjediljci dobro isperite kvinoju i leću pod mlazom vode. Dodajte ulje u veliki lonac, pa na jakoj vatri par minuta dinstajte luk dok ne bude staklast. Ubacite svježi češnjak, mrkvu i papriku rogu. Kratko kuhajte tako da se povrće blago karamelizira, te onda ubacite kobasice i slaninu. Dobro promiješajte te ostavite kuhati pet minuta.

U lonac dodajte sjeckane rajčice, leću, kvinoju, grah, lovor, slatku papriku, češnjak u prahu, čili, sol, papar i vodu. Pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem oko 45 minuta. Povremeno promiješajte, a po potrebi dodajte još malo vode. Poslužite toplo. Ovo se varivo super podgrijava i smrzava, a u hladnjaku će držati do pet dana.

Bean, Quinoa, Lentil and Sausage Stew / Varivo od graha, kvinoje i leće sa kobasicama

Grilled Salmon with Broccoli and Pea Quinoa / Losos na žaru sa kvinojom, brokulom i graškom

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Since Lent is underway and many of you are incorporating more fish and seafood into your diet, here is a lunch idea for you to try out.

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INGREDIENTS:

(Yields 2 generous servings / 3.14 EUR per serving / 6.27 EUR for all)

For the salmon:

300 grams salmon fillets (4.00 EUR)

1 tbsp olive oil (0.04 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For quinoa:

1 broccoli flower (0.80 EUR)

1 tbsp olive oil (0.04 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

1 large carrot (0.10 EUR)

½ cup frozen peas (0.10 EUR)

1 tbsp tomato paste (0.13 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp red pepper flakes (0.03 EUR)

½ tsp ground coriander (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

1 bay leaf (0.03 EUR)

½ cup quinoa (0.50 EUR)

1 and ½ cups water (–)

Optional for serving:

½ of a lemon (0.13 EUR)

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METHOD:

Wash and pat dry the salmon. Set aside. Wash, peel and chop up all the veggies, including the broccoli stem. I decided to steam the broccoli florets on top of the quinoa pot for some bright green deliciousness, but feel free to dump those straight into the pot if you’re too lazy for this extra step. Wash quinoa in a colander under the running water.

Add the oil to a pot, then sauté the onion for a few minutes until slightly translucent. Add in garlic, broccoli stem and carrots. Stir and cook those for a few minutes to slightly caramelize before adding in peas, tomato paste, salt, pepper, garlic powder, red pepper flakes, coriander, paprika, parsley, bay leaf, quinoa and water. Bring to a rolling boil, place a steaming rack with broccoli florets on top and cover tightly with a lid. Reduce heat to low and cook undisturbed for 15 minutes.

While the quinoa is cooking, season salmon with olive oil, salt and pepper. Cook on a grilling pan for about 3-4 minutes on each side. Once the quinoa is cooked, plate everything and serve drizzled with lemon juice and some lemon wedges.

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Pošto je vrijeme korizme i mnogi se trude u svoj meni ubaciti više ribe i morskih plodova, evo vam jedna ideja za ručak koju možete isprobati.

SASTOJCI:

(Za 2 izdašne porcije / 23,39 kn po porciji / 46,78 kn za sve)

Za losos:

300 g filea lososa (30,00 kn)

1 žlica maslinovog ulja (0,33 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

Za kvinoju:

1 glavica brokule (6,00 kn)

1 žlica maslinovog ulja (0,33 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

1 velika mrkva (0,75 kn)

½ šalice smrznutog graška (0,75 kn)

1 žlica koncentrata od rajčice (1,00 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

½ žličice mljevenog korijandera (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žlica sušenog peršina (0,50 kn)

1 lovorov list (0,20 kn)

½ šalice kvinoje (3,75 kn)

1 i ½ šalica vode (–)

Po želji za serviranje:

½ limuna (1,00 kn)

PRIPREMA:

Operite i kuhinjskim ručnikom posušite losos, pa stavite na stranu. Operite, ogulite i nasjeckajte povrće, uključujući i stabljiku brokule. Ja sam cvjetiće brokule skuhala na pari u istom loncu iznad kvinoje, da imamo nešto zeleno i hrskavo, ali vi slobodno sve ubacite zajedno u lonac ako ste lijeni za taj ekstra korak. Kvinoju dobro isperite u cjediljci pod tekućom vodom.

Ulje dodajte u lonac i par minuta dinstajte luk da postane staklast. Ubacite u lonac češnjak, stabljiku brokule i mrkvu. Promiješajte i kuhajte koju minutu da se sve blago karamelizira, pa onda dodajte grašak, koncentrat rajčice, sol, papar, češnjak u prahu, čili, korijander, slatku papriku, peršin, lovor, kvinoju i vodu. Pustite da zavrije, stavite preko toga rešetku za kuhanje na pari sa cvjetićima brokule, te sve skupa čvrsto poklopite. Smanjite vatru na laganu i sve zajedno kuhajte 15 minuta.

Dok se kvinoja kuha, losos začinite maslinovim uljem, solju i paprom. Pržite ga oko 3-4 minute sa svake strane na gril tavi. Kada je kvinoja gotova, sve skupa servirajte pokapano sokom od limuna i sa još kojom kriškom limuna za dekoraciju.

Grilled Salmon with Broccoli and Pea Quinoa / Losos na žaru sa kvinojom, brokulom i graškom

Autumn Harvest Buddha Bowl (Vegan) / Jesenska Buddha Bowl (veganska)

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If you have internet access, then you’ve probably heard all about Buddha Bowls and have seen a decent number of them pop up on every social media platform. It took me a while to grasp what one should actually dump into a bowl to make it a Buddha Bowl, but the internet is mostly unanimous in that it’s generally a mix of grains, proteins and a plethora of veggies. Another useful criteria might also be to add in whichever leftovers you have in your fridge. But that’s just my opinion. And yes, of course that this is exactly what I decided to do. 😀 So the recipe below is more like a general concept on a healthy and fun meal.

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INGREDIENTS:

(Yields 4 servings / 1.95 EUR per serving / 7.78 EUR for all)

For roasted veggies:

2 beetroots (0.40 EUR)

1 red horn pepper (0.20 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

8 Portobello mushrooms (0.53 EUR)

2-3 clusters of oyster mushrooms (1.00 EUR)

4 shiitake mushrooms (0.80 EUR)

4 tbsp olive oil (0.18 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

For the bowl assembly:

4 cups precooked quinoa (2.13 EUR)

1 block smoked tofu (1.00 EUR)

1 cup sauerkraut (0.40 EUR)

4 tbsp pumpkin seed oil (0.27 EUR)

4 tbsp Sriracha (0.53 EUR)

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METHOD:

Preheat the oven to 200°C. Wash, peel and roughly chop all the veggies. Clean and chop up the mushrooms. Wrap the beets in aluminum foil with a teaspoon of water. Toss the mushrooms and remaining veggies with olive oil, salt and pepper, but be sure to keep the mushrooms separated from everything else as they cook faster. Roast the beets and the other remaining veggies for about 40 minutes and the mushrooms for about 20 minutes.

Once your veggies are done, assemble the Buddha Bowls. Top quinoa with roasted beets, pepper, onion and carrots, mushrooms, tofu and sauerkraut. Drizzle everything with pumpkin seed oil and Sriracha. Take the obligatory picture of your creation for your Instagram and dig in. I like this dish both hot and cold, so it’s a great option for meal prep.

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Ako imate Internet, onda ste sigurno već čuli za Buddha Bowls, a bome i vidjeli pošten broj istih kako iskaču na svim društvenim mrežama. Trebalo mi je nešto vremena da shvatim što sve treba natrpati u zdjelu kako bi ona postala Buddha Bowl, ali generalni konsenzus na Internetu je da je to miks žitarica, proteina i više vrsta povrća. Za mene bi također izvrstan i bitan kriterij bio da dodate sve ostatke koji vam se vuku po frižideru. A pogodili ste, upravo sam to i napravila. 😀 Stoga je niži recept zapravo više nekakav koncept zdravog i zabavnog obroka.

SASTOJCI:

(Za 4 porcije / 14,56 kn po porciji / 58,23 kn za sve)

Za pečeno povrće:

2 cikle (3,00 kn)

1 crvena paprika roga (1,50 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

8 šampinjona (4,00 kn)

2-3 ‘grozda’ bukovača (7,50 kn)

4 shiitake (6,00 kn)

4 žlice maslinovog ulja (1,32 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

Za složiti Buddha Bowl:

4 šalice kuhane kvinoje (16,00 kn)

1 komad dimljenog tofua (7,50 kn)

1 šalica kiselog kupusa (3,00 kn)

4 žlice bućinog ulja (2,00 kn)

4 žlice Sriracha umaka (4,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i krupno narežite svo povrće i gljive. Cikle zamotajte u aluminijsku foliju sa žličicom vode. Gljive i preostalo povrće pomiješajte sa maslinovim uljem, solju i paprom, s time da gljive i povrće držite razdvojenima, pošto će se gljive brže skuhati. Ciklu i povrće pecite oko 40 minuta, a gljive 20 minuta.

Kada je sve gotovo, složite Buddha Bowls. Po kvinoji rasporedite pečenu ciklu, pečeno miješano povrće, gljive, tofu i kiseli kupus. Sve pokapajte sa bućinim uljem i Srirachom. Kliknite obligatornu fotku vaše kreacije za Instagram i navalite. Ovo je jelo super i hladno i toplo, tako da je odlična opcija za prirediti unaprijed i ponijeti na posao.

Autumn Harvest Buddha Bowl (Vegan) / Jesenska Buddha Bowl (veganska)

Spinach and Mushroom Creamy Quinoa (vegetarian) / Kremasta kvinoja sa špinatom i gljivama (vegetarijanska)

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I’ve promised more quinoa recipes, ever since my grand discovery of quinoa a few weeks back, and lo and behold, I am here to deliver. This dish is very scrumptious, but is loaded with plenty of healthy things for a good measure. It also comes together super fast.

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INGREDIENTS:

(Yields 4 servings / 1.14 EUR / 4.55 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

2 tbsp butter (0.27 EUR)

250 grams Portobello mushrooms (1.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 cup quinoa (2.00 EUR)

3 cups water (–)

2 cups frozen leafy spinach (0.47 EUR)

½ cup sour cream (0.27 EUR)

½ cup shredded cheese (0.33 EUR)

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METHOD:

Peel and dice onion and thinly slice the mushrooms. Rinse quinoa in a fine mesh colander under a running water and set aside. Add the oil to a large pot on high heat and saute onion until slightly translucent. Throw in butter, mushrooms, salt and pepper and give a good stir. Cook for a few minutes, until the mushrooms cooks down a bit.

Now add in rinsed quinoa and water. Bring to a boil, then reduce heat and simmer with a lid cracked open for about 15 minutes. After 15 minutes stir in frozen spinach and simmer for additional five minutes, so the spinach thaws. Stir in sour cream and shredded cheese and serve immediately.

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Kada sam pred nekoliko tjedana doživjela epohalno otkriće kvinoje, obećala sam vam još recepata. Ta-da, evo ga kako sam i najavila! Ovo jelo je jako bogato i ukusno, ali također ima i dovoljno zdravih sastojaka za dobru mjeru, te se osim toga i veoma brzo priprema.

SASTOJCI:

(Za 4 porcije / 8,49 kn po porciji / 33,96 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

2 žlice maslaca (2,00 kn)

250 g šampinjona (7,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

1 šalica sirove kvinoje (15,00 kn)

3 šalice vode (–)

2 šalice smrznutog špinata u listovima (3,50 kn)

½ šalice kiselog vrhnja (2,00 kn)

½ šalice ribanog sira (2,50 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk te tanko narežite gljive. Isperite kvinoju u finoj cjediljci pod tekućom vodom i stavite na stranu. Ulje stavite u veći lonac na jakoj vatri, te dinstajte luk dok ne postane staklast. Dodajte maslac, gljive, sol i papar i sve dobro promiješajte. Kuhajte nekoliko minuta, dok se gljive malo ne iskuhaju.

Sada ubacite ispranu kvinoju i vodu. Pustite da zavrije, smanjite vatru, te krčkajte sa odškrinutim poklopcem 15 minuta. Nakon 15 minuta umiješajte i smrznuti špinat, te krčkajte još pet minuta da se špinat odmrzne. Za kraj umiješajte kiselo vrhnje i sir, te odmah poslužite.

Spinach and Mushroom Creamy Quinoa (vegetarian) / Kremasta kvinoja sa špinatom i gljivama (vegetarijanska)

Thick Quinoa, Bean and Veggie Stew (vegan) / Gusto varivo od kvinoje, graha i povrća (vegansko)

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I’m about five years late to the quinoa bandwagon. To be honest, I wouldn’t even be sitting on the bandwagon if it weren’t for a very sweet co-worker ❤ who gave me a bunch of quinoa to finally give it a try. So with this in mind, expect a kale chips recipe on this blog in about two to three years.

I’ve been reading about the almighty quinoa all the time, but it’s pretty pricey over here and I had no idea what to expect taste-wise, so I could never really justify the splurge. But now that I’ve actually tried it, I am pretty hooked. And since a little goes a long way, the price factor will level out and quinoa recipes will still be quite affordable. Therefore, expect to see some more of those around this blog.

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INGREDIENTS:

(Yields 6 servings / 0.87 EUR per serving / 5.23 EUR for all)

4 tbsp sunflower seed oil (0.05 EUR)

2 onions (0.13 EUR)

6 garlic cloves (0.20 EUR)

1 tsp garlic powder (0.01 EUR)

1 and ½ tsp salt (0.03 EUR)

½ tsp dried chili flakes (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.01 EUR)

3 carrots (0.30 EUR)

1 cup uncooked quinoa (2.00 EUR)

2 cups precooked black beans (0.53 EUR)

2 tbsp ajvar – red pepper paste (0.13 EUR)

2 tbsp dried parsley (0.13 EUR)

1 can diced tomatoes (0.53 EUR)

1 cup tomato puree (0.27 EUR)

1 and ½ cups water (–)

2 cups frozen leaf spinach (0.53 EUR)

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METHOD:

Wash, peel and finely dice all the veggies. Wash quinoa in a fine mesh colander under running water. Add oil to a big pot and saute onion on high heat for a few minutes until slightly translucent. Add in fresh garlic and garlic powder, salt, chili, black pepper, coriander, smoked and Hungarian paprika, basil and bay leaf and stir just for a minute, so the spices release their flavors. Then throw in carrots, quinoa, black beans, ajvar, parsley, diced tomatoes, tomato puree and water, give a good stir and bring to a boil.

As soon as the stew starts boiling, reduce heat to low and cook with a lid cracked open for 20 minutes. Stir occasionally and add in a splash of water if needed. Once the quinoa is cooked, remove from heat and stir in the frozen spinach. Leave covered for another 5-10 minutes until the spinach is thawed and cooked through from residual heat. Serve warm. This stew reheats great and will keep refrigerated for up to five days.

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Recimo da sam oko pet godina zakasnila na cijeli kvinoja party. Istini za volju, ne bi ni bila na partyju da mi jako draga kolegica ❤ nije poklonila hrpu kvinoje da ju napokon isprobam. Imajući ovo na umu, očekujte recept za čips od kelja na ovom blogu za jedno dvije do tri godine.

O čudesnoj kvinoji sam stalno čitala, ali pošto je ovdje prilično skupa, a nisam znala što očekivati po pitanju okusa, nekako sam bila nesklona eksperimentiranju i investiciji. Ali sada kada sam kvinoju napokon i probala, mogu reći da sam se i navukla. A pošto se mala količina stvarno može dosta rastegnuti, nekako će se i cjenovno sve izjednačiti pa mislim da će i recepti biti skroz pristupačni. Tako da očekujte još recepata sa kvinojom na ovom blogu.

SASTOJCI:

(Za 6 porcija / 6,46 kn po porciji / 38,77 kn za sve)

4 žlice suncokretovog ulja (0,40 kn)

2 luka (1,00 kn)

6 češnjeva češnjaka (1,50 kn)

1 i ½ žličica soli (0,02 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

1 žličica mljevenog korijandera (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 lovorov list (0,10 kn)

3 mrkve (2,25 kn)

1 šalica sirove kvinoje (15,00 kn)

2 šalice kuhanog crnog graha (4,00 kn)

2 žlice ajvara (1,00 kn)

2 žlice sušenog peršina (1,00 kn)

1 konzerva sjeckane rajčice (4,00 kn)

1 šalica pasirane rajčice (2,00 kn)

1 i ½ šalica vode (–)

2 šalice smrznutog špinata u listovima (4,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. U mrežastoj cjediljci dobro isperite kvinoju pod mlazom vode. Dodajte ulje u veliki lonac, pa na jakoj vatri par minuta dinstajte luk dok ne bude staklast. Ubacite svježi češnjak, češnjak u prahu, sol, čili, papar, korijander, dimljenu i slatku papriku, bosiljak i lovorov list, te promiješajte i kuhajte samo minutu da začini zamiriše. Sada dodajte mrkvu, kvinoju, grah, ajvar, peršin, sjeckanu i pasiranu rajčicu te vodu, dobro promiješajte i pustite da zavrije.

Čim varivo zavrije smanjite vatru i krčkajte sa odškrinutim poklopcem 20 minuta. Povremeno promiješajte, a po potrebi dodajte još malo vode. Kada je kvinoja skroz kuhana maknite sve s vatre i umiješajte smrznuti špinat. Poklopite i ostavite da miruje još 5-10 minuta dok se špinat ne odmrzne i ne skuha od topline u loncu. Poslužite toplo. Ovo se varivo super podgrijava, a u hladnjaku će držati do pet dana.

Thick Quinoa, Bean and Veggie Stew (vegan) / Gusto varivo od kvinoje, graha i povrća (vegansko)