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.

SPINACH

Did anybody tell you that spinach are good for you????!!!
Yes?
Does my message arrive too late???
Oh, well! Getting good, healthy advices is never too much!

Spinach has a high nutritional value and is extremely rich in antioxidants,
especially when fresh, steamed, or quickly boiled.
It is a rich source of vitamin A (and especially high in lutein), vitamin C,
vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2,
calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc,
niacin, selenium and omega-3 fatty acids.
Polyglutamyl folate (vitamin B9 or folic acid) is a vital constituent of cells,
and spinach is a good source of folic acid.
(wikipedia says so)

Do you need more to be convinced!!!!???

So, spinach are good for you and they are delicious, too!
Let's use them in a nice recipe!

CROSTATA SPINACH AND RICOTTA

Ingredients for dough:

250g (1 cup and half) bread flour
1 stick of butter (115 g)
1 egg
1 tsp salt
1 TBS white wine

On a wooden board mix flour with butter then add salt, egg and wine.
Mix well to obtain a smooth dough.
Put in a bowl, cover with cling paper and let it rest in fridge while
preparing filling.

Ingredients for filling:

250g (half pound) fresh ricotta
1 bunch of fresh spinach
(use only leaves and blanch them, once squeezed you should get almost 2 cups)
1 egg
half tsp nutmeg
half tsp salt
half cup grated parmesan.

Mix all the ingredients well.

With a rolling pin flatten the dough to make a thin pastry.
Cover a round baking tray with the pastry and fill it in with ricotta and
spinach mixture.
With the left over dough cut stripes to put on top of the crostata to form
a grid.
Bake at 400 F (or 200 C) for 40 minutes or till the pastry is golden brown.