ROASTED RED PEPPERS

When the summer arrives I start roasting red peppers to keep my
grandmother's tradion alive, but also to fill in the kitchen with
a delicious, sweet smell!
My grandmother was roasting peppers in the fireplace over the red charcoal,
me, instead, I had to find another way to do it as I don't keep the fire on
all the time for cooking.
I have the same result broiling them in the oven:
it's easy, quick and no-mess!

Red peppers are a good source of vitamin C and E and they also contain
antioxidants as mineral manganese, flavonoids, carotenoids....
elements all good for our health!
Of course the ideal is to consume them raw in a salad but when roasted
they still have good properties, just in less amount....so....
go for it!
Here is the recipe!

ROASTED RED PEPPERS
Ingredients:
3 red peppers
olive oil
salt,
1TBS chopped parsley
1 clove of garlic

Preparation:

Put the peppers in the oven to broil.
Broil them on each side for 5 minutes or till the skin is black.

When they are all black, take them off the oven and cover with a cloth for at least 15 minutes.
Then start pealing the skin off.

Open a pepper on a wooden board and cut it in thin stripes.

Once all the peppers are chopped, put them in a bowl and season them with olive oil, salt, parsley and garlic.
Mix well and let them rest in the fridge before serving.

QUINOA Mediterranean style

Quinoa is an amazing seed that must be added in the pantry of every kitchen.
It is a protein-rich seed that has a fluffy, creamy, slightly
crunchy texture and a somewhat nutty flavor when cooked.
Most commonly considered a grain, quinoa is actually a relative of leafy
green vegetables like spinach and Swiss chard.
It is a recently rediscovered ancient "grain" once considered
"the gold of the Incas”, who recognized its value in increasing the stamina
of their warriors.
Not only is quinoa high in protein, but the protein it supplies
is complete protein, meaning that it includes all nine essential amino acids.
It is also a very good source of manganese as well as a good source of
magnesium, folate, and phosphorus.
Quinoa is very easy to cook: just add double amount of cold water, bring it
to boil and cook till all the water evaporates after around 10 minutes.
Once cooked it can be kept in the fridge for a couple of days and can be
used with sweet or salty condiments.

I share with you my favourite way of preparing it.....
easy and delicious!!!

QUINOA MEDITERRANEAN STYLE

Ingredients:
1 cup of quinoa
2 cups filtered water
pinch of salt

1 cup chopped tomatos
½ cup chopped cucumber
½ cup chopped green olives
1 clove of garlic
2/3 chopped scallion
1 TBS chopped mint
½ cup chopped parsley

Dressing:
½ cup extra virgin olive oil
1/3 cup fresh lemon juice
1 tsp umeboshi vinegar
1 pinch of salt
½ tsp honey

Prepare quinoa, cooking the seeds in salted water for around 15 minutes
or till water is absorbed.
Let it cool.
Prepare dressing mixing all ingredients in a small bottle or a jar and shake
it well.
Chop all the other ingredients and add to quinoa.
Toss with dressing and set aside for at least half an hour before serving.