Sunday, August 29, 2010


½ onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving
Preheat oven to 375 degrees.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.
Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

Pin It!

chocolate fudge


  • 75g Unsalted Butter (diced) plus extra for greasing
  • 250g milk chocolate
  • 250g Plain Chocolate
  • 400g canned condensed milk
  • ½ tsp Vanilla essence


  • 1. lightly grease a 20-cm/8 inch square cake tin with butter. break the chocolate into small pieces and place in a large, heavy-based saucepan with the butter and condensed milk.

    2. heat gently, stirring constantly, until the chocolate and butter melt and the mixture is smooth. do not allow to boil. remove from the heat. beat in the vanilla essence, then beat the mixture for a few minutes until thickened. pour it into the tin and smooth the top.

    3. leave the mixture to chill in the refrigerator for 1 hour, or until firm. tip the fudge out on to a chopping board and cut into squares to serve....


  • if you are wanting a richer chocolate fudge use 500g of plain choc instead of 250 of plain and 250 of milk choc.....

    why not try this treat with 250g of milk choc and 250g of white choc ?

Pin It!

Friday, August 27, 2010

Πατσαβουρόπιτα Αλμυρή


• 1 πακέτο φύλλο κρούστας
• 3 αυγά
• 2 κεσεδάκια γιαούρτι με λίγα λιπαρά
• 200 gr ανθότυρο
• 200 gr φέτα
• λίγη καπνιστή γαλοπούλα ή μπέικον
• αλάτι πιπέρι
• 3 κουταλιές λάδι


Σε ένα βαθύ μπολ ανακατεύουμε τα αυγά με το λάδι, τα γιαούρτια (και αν χρειαστεί λίγο νερό) αλάτι και πιπέρι.

Προσθέτουμε τα τυριά και τα αλλαντικά στο παραπάνω μείγμα και ανακατεύουμε.

Παίρνουμε ένα ένα φύλλο κρούστας και το βουτάμε στο μείγμα, στριφογυρίζοντας το.

Με ένα κουτάλι το παίρνουμε και το τοποθετούμε σε λαδωμένο ταψί.

Μόλις τελειώσουν τα φύλλα, το ένα δίπλα στο άλλο και γεμίσει το ταψί, ψήνουμε σε προθερμασμένο φούρνο για μισή ώρα στους 180 βαθμούς. 

Pin It!

Πατσαβουρόπιτα Γλυκιά

1 πακέτο φύλλο κρούστας
βούτυρο για το άλειμμα των φύλλων
1 φλυτζάνι ζάχαρη
4 αυγά
2 γιαούρτια στραγγιστά
1 φλυτζάνι σπορέλαιο
1 μπέικιν
1 βανίλια

για το σιρόπι:
21/2 κούπας ζάχαρη
21/2 κούπας νερό
χυμό από μισό λεμόνι

Αλείφουμε τα φύλλα μας με το λάδι και τα σουρώνουμε.
Τα βάζουμε το ένα δίπλα στο άλλο μέσα στο ταψί μας, διπλώνοντας τα στην μικρότερη πλευρά του.
Τα ψήνουμε στους 175-180 βαθμούς για 20 λεπτά.
Στο μεταξύ ανακατεύουμε τη ζάχαρη, τα γιαούρτια, τα αυγά ,το σπορέλαιο, το μπέικιν και τη βανίλια σε ένα μεγάλο μπολ και τα ρίχνουμε πάνω από τα φύλλα.

Συνεχίζουμε το ψήσιμο μέχρι να πήξει η κρέμα,γύρω στα 20 λεπτά ακόμα.
Βγάζουμε από το φούρνο και αφήνουμε να κρυώσει.
Ετοιμάζουμε το σιρόπι μας βράζοντας όλα μαζί τα υλικά για 5 λεπτά(από τη στιγμή που αρχίζει ο βρασμός).

Σιροπιάζουμε το κρύο γλυκό, αφήνουμε να ρουφήξει το σιρόπι και κόβουμε σε κομμάτια.

Μπορείτε να το δοκιμάσετε με παγωτό βανίλια ή καϊμάκι.
Pin It!

Greek Quinoa Salad Recipe


  • 3-4 cups water or vegetable broth
  • 1 1/2 cups quinoa, uncooked
  • 1/4 cup apple cider vinegar (you may use any flavor you prefer)
  • 2 cloves garlic, minced
  • juice from one lemon
  • 3 tbsp olive oil
  • 1/2 cup kalamata olives, sliced if desired
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 red onion, diced
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 cup chopped artichoke hearts (optional)
  • salt and pepper to taste
  • 1/2 cup crumbled feta cheese


In a medium-large saucepan, cook the quinoa in vegetable broth for 15-20 minutes, until tender, stirring occasionally. Allow to cool.
In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil.
Gently toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the quinoa.
Add more salt and pepper to taste and gently stir in the feta cheese.
You may also add any additional vegetables that you like, such as lightly steamed broccoli, snap peas or diced bell pepper.
Nutritional data:
Calories: 399; Calories from Fat: 163
% Daily Value:
Total Fat: 18.1g 28%
Saturated Fat: 4.7g 23%
Cholesterol: 17mg 6%
Sodium: 225mg 9%
Total Carbohydrates: 46.7g 16%
Dietary Fiber: 5.6g 22%
Sugars: 3.0g
Protein: 12.6g
Vitamin A 18%, Vitamin C 24%, Calcium 15%, Iron 20%
Pin It!

Quinoa Recipes

Hot Breakfast Cereal Bring 2 cups water to a boil, add 1 cup quinoa, reduce heat, simmer 5 minutes. Add 1/2 cup thinly sliced apples, 1/3 cup raisins, 1/2 tsp cinnamon and simmer until water is absorbed. Serve with milk or cream and sweeten to taste with honey or brown sugar.

QUINOA PILAF1/2 cup carrot, diced                             6  cups quinoa, cooked (basic recipe)
1/2 cup green onion, diced                   1/4  cup olive oil
1/4 cup celery,  diced                            2  cloves garlic, crushed
1/4 cup green pepper, diced                    1  cup almonds, sliced
1/4 cup sweet red pepper, diced           1/4  tsp oregano
salt to taste

Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water. 
TABOULITabouli, a mid-eastern salad, try it with quinoa for a delightful new taste.

2 cups quinoa, cooked                                     1/2 tsp basil
1 cup chopped parsley                                     1/2 cup lemon juice
1/2 cup chopped scallions                                 1/4 cup olive oil
2 TBL fresh mint or 1 TBL dried mint                    salt and pepper to taste
1 garlic clove, pressed                                      lettuce leaves, whole
1/4 cup olives, sliced

Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabooli and garnish with olives. Serves 4
Quinoa Stir Fry (for hungry family of 4)
Created by: Pam Ruggles
2 cups quinoa cooked in 4 cups water
2-3 stalks broccoli, chopped
1 cup snow peas
3 spring onions, chopped
3 garlic cloves, chopped
1 Tablespoon grated ginger
2-3 Tablespoons sesame oil
20-24 steamed shrimp Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired. Add soy sauce to taste.
1 can peeled tomatoes or
   4 roma tomatoes, chopped
1 lb hamburger or veggie burger
2-8 oz cans tomato sauce
3 cups quinoa, cooked
1/4 lb mozzarella cheese, crumbled
1/4 lb parmesan cheese, grated
1/4 cup olive oil
1 tsp salt
2 tsp oregano
1 cup onion, minced
1/2 lb ricotta cheese
2 cloves garlic, minced
Sauté onion and garlic in olive oil until browned. Add hamburger, cook until browned. Add tomato sauce, tomatoes, salt and oregano. Simmer. Preheat oven to 350 degrees. Put layer of this sauce in bottom of 13x9x2-1/2" baking dish, following with layer of quinoa and layer of cheese. Repeat two more layers ending with sauce an extra Parmesan cheese on top. Bake about 35 minutes. Serves 6-8.
5 cups quinoa, cooked (basic recipe)                ¼ cup olive oil
1-cup carrots, chopped                                  ¼ cup soy sauce
¾ cup parsley, minced                                   ½ cup lemon juice
1-cup sunflower seeds                                   tomatoes
4 cloves garlic, minced                                   black olives

Cook quinoa, let cool. Add carrots, parsley, sunflower seeds and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa and toss well. Garnish with tomato wedges and olives. Serves 6-8. 
2 cups cooked chicken, cubed                          1-cup mayonnaise
1-cup quinoa, cooked   (basic recipe)                   salt (to taste)
1-cup celery, diced                                           paprika ¼ cup
walnuts, chopped

Chill all ingredients and combine. Sprinkle paprika on top for color. Serves 4-6   All sorts of variations are possible with this basic recipe. Try bean sprouts and water chestnuts, or grapes and pineapple. Quinoa will enhance many other salad recipes. Try quinoa in fruit salad or tuna salad.     
2 cups quinoa, cooked (basic recipe)                ½ cups raisins
3 cups milk                                                   ½ cup shredded coconut
1/3-cup honey or ½ cup brown sugar                1 tsp vanilla
½ cup almonds or walnuts, ground                    3 eggs, beaten
½ tsp cinnamon                                            1/8 tsp salt
½ tsp lemon or orange rind, grated                   1 Tbs butter 1 tsp lemon juice

Combine all ingredients. Pour into greased baking dish or greased individual custard cups. Bake in 350-degree oven until set, about 45 minutes. Serve hot or cold, topped with yogurt, cream or apple juice. Serves 4-6.

This recipe was borrowed from an old favorite that originally called for rice. Quinoa substitutes nicely to almost any recipe designed for rice.   
2 cups potatoes (mashed with skins on)            ¼ cup parsley, chopped
2 cups quinoa, cooked (basic recipe)                ½ tsp salt
2 eggs, beaten                                             ½ tsp cumin
½ cup onion, chopped                                    ½ tsp oregano

Combine all ingredients. Mix well and form into 1” balls. Deep fry balls until golden brown.   
2 cups quinoa, cooked (basic recipe                 ¼ cup onion, chopped
1 cup raw shrimp, chopped                              1 tsp salt
2 eggs beaten                                               1 ½ tsp ground ginger

Combine ingredients.
Mix well and form into 1” balls. Deep fry balls until golden brown.  
Dipping sauce
: ½ cup tamari (soy sauce)         ¾ cup water
                       2 Tbs rice vinegar or cider vinegar 
¼ lb butter (softened)                                       ¼ tsp black pepper
2 large eggs                                                     ½ tsp basil
1 cup grated sharp cheddar cheese                    1 ¾ cups milk
1 cup quinoa meal, or flour                                1-cup corn meal
¼ tsp salt                                                        2 tsp baking powder

Preheat oven to 425° degrees. Prepare quinoa meal by grinding raw quinoa grain in a blender, or use quinoa flour. Blend milk, eggs and butter. Mix dry ingredients together and add to liquid. Fold in grated cheese. Bake in greased muffin tin until golden (10-15 minutes). Makes 24 puffs.

These cheese puffs are a perfect combination with soups and salads or as a hot appetizer.     
1 cup quinoa meal, or flour                             2 cups corn meal
1 tsp salt                                                   ½ tsp baking soda
1 ½ tsp baking powder                                  1 Tbs honey or brown sugar
1 large egg, beaten                                      3 Tbs melted butter or bacon fat
2-½ cups buttermilk

Preheat oven to 425° degrees. Prepare quinoa meal by grinding raw quinoa in a blender, or use quinoa flour. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9”x9” pan or greased muffin tin until golden (about 25 minutes).   Serve hot, with lots of butter.

For a spicier variation add a 4-oz can of chopped green chilies or jalapeno-and-tomato relish. 
4 cups water                                            2 cloves garlic, chopped
¼ cup quinoa                                           1 Tbs safflower oil
½ cup carrots, diced                                 ½ cup tomatoes, chopped
¼ cup celery, diced                                   ½ cup cabbage, chopped
2 Tbs onions, chopped                               1 tsp salt
¼ cup green pepper, diced                            parsley, chopped  

Sauté quinoa, carrots, celery, onions, green pepper and garlic in oil until golden brown. Add water, tomatoes and cabbage and bring to a boil. Simmer 20 to 30 minutes or until tender. Season to taste and garnish with parsley. Serves 4-6.   This is a very basic recipe for quinoa vegetable soup. For variations try adding some of your other favorite vegetables, chopped and sautéed.   Quinoa can be a welcome addition to just about any type of soup. 
2 cups water                                           2 cups milk
¼ cup quinoa                                          1 tsp salt
½ cup potato, cubed                                dash black pepper
2 Tbs carrot, diced                                   ¼ cup parsley, chopped
¼ cup onion, chopped                               butter
1 ½ cups corn (fresh, frozen or canned)

Simmer quinoa, potato, carrot and onion until tender (about 15 minutes). Add corn. Bring back to boil and simmer another 5 minutes. Add milk. Bring just to a boil. Season to taste. Garnish with parsley and dab of butter. Serves 4-6. 
(from the back of the Traditional Box)

(4 Servings)
1 cup Traditional Quinoa
2 cups Water
4 large or 6 medium  Green Peppers
1 medium Onion, diced
1/2 lb. fresh Mushrooms, sliced
2 Tbsp. Butter
1 - 28 oz can Tomatoes, coarsely diced (reserve juice)
2 Garlic cloves, crushed
1 - 12 oz jar Mexican Salsa
2 Tbs. Dry Sherry
10 oz Mozzarella Cheese, shredded

Pre-heat oven to 325° F. Cook traditional quinoa following basic directions (add 1 cup quinoa to 1 1/2 cups boiling water, return to a boil, then lower heat to a simmer and cook until water is absorbed, about 15 minutes). Steam 4 large or 6 medium green peppers until soft but not limp. In a large skillet, saute the onion and mushrooms in butter. Add the diced tomatoes (reserve the juice). Add the crushed garlic and Mexican salsa. Cook over medium heat for 10 minutes. Add the sherry and simmer 10 more minutes. Fold in quinoa. Place peppers in baking dish and fill with quinoa mixture. This will take about half the mixture. Thin remainder with reserved juice and pour around peppers.

Sprinkle shredded mozzarella over peppers and bake in 325° F. oven for 30-35 minutes.
   (4 servings)          This recipe is on the back of our Inca Red Box
1 cup Red Quinoa                     1/4 cup Marsala Wine
2 cups Water                           2 Tbsp. Tamari
Pinch Sea Salt                         1/2 lb. Crimini Mushroom Caps, minced
2 Tbsp. Olive Oil                       1/2 tsp. Whole Fennel Seed, crushed
2 Shallots, minced                    1/4 cup fresh Cilantro or Basil for garnish
1 tsp. dried Basil                      4 roasted Tomatoes

Cook red quinoa in 2 cups Water for about 15 minutes until water is absorbed. Warm a heavy bottomed skillet. Add olive oil and minced shallots together, in that order. Cook slowly until shallots are clear, soft, and beginning to brown. Add mushrooms, toss well, and then spread out over the pan stirring occasionally always returning them to cover the metal surface of the pan. Cook until mushrooms are deep brown. Add cooked quinoa, mix well. When grain is thoroughly heated and may be sticking slightly to the pan, add Marsala, stir, add tamari, stir. Cover for a few minutes. Toss a generous amount of minced fresh herbs into the grain. Then use to fill roasted tomatoes.

(Roasting a tomato: Use a small sharp knife to cut into the center and scoop out some of the inside of the tomato. Put some olive oil in the palm of your hand; lightly coat the tomato with oil. Coat with a small amount of sea salt. Bake at 450° F. until the skin is slightly soft.)
This sensory casserole is sure to please. The leek provides nice color contrast, but may be substituted with onion and parsley for a similar effect.

1 1/2 cup tofu                                dash pepper
2 teaspoons sesame oil                    oil
1 garlic, pressed                             1 cup bread crumbs
1 leek, chopped                              1 cup milk (dairy or soy)
2 cups cooked quinoa                      1/2 cup cheese, grated
1 tsp salt, or 2 tsp tamari       

Preheat oven to 350*. Working with 1/2 cup tofu at a time squeeze out water using both hands. Set aside. Heat a large skillet or wok and add oil. Add garlic and then leek and saute until lightly browned. Add quinoa, then tofu, and saute each for 2 minutes. Season with salt (or tamari) and pepper.
Oil casserole. Add 1/2 cup bread crumbs and rotate casserole until the bread crumbs evenly coat the casserole. Gently add the quinoa mixture. Press a well in the center of the quinoa and pour in milk. Cover with remaining bread crumbs and cheese. Cover and bake for 20 minutes. Remove cover and continue to bake until cheese is nicely browned. Serves 5
Huminta is a popular Latin American dish that is made of either corn or quinoa. Light and sensory, but very satisfying, it is similar to a souffle in texture or to a green corn tamale. Traditionally it is wrapped inside corn leaves and steamed. This baked variation is sure to please.

4 cups cooked quinoa                                 3 drops anise extract or 1/2 tsp powder
1 cup tofu (squeeze out excess water)          1/2 tsp sea salt
1 cup cooked winter squash(carrots o yams)   1 tsp unrefined vegetable oil
1/4 cup tahini                                            1/2 cup bread crumbs

Run the quinoa, tofu and squash through a find food mill. Lightly blend in tahini, anise and salt.
Oil a small casserole. Add half of the bread crumbs and rotate around the casserole to form a thin layer of crumbs. Add the quinoa mixture, sprinkle remaining bread crumbs on top, cover and bake for 1 hour. Serve hot in cold weather or room temperature in hot weather. Any leftovers may be sliced and pan fried. Serves 4

Pin It!



  • 2 μέτρια κομμένα σε ροδέλες ΚΡΕΜΜΥΔΙΑ ΦΡΕΣΚΑ
  • ½ ματσάκι ψιλοκομμένο ΜΑΪΝΤΑΝΟ
  • 2  ΤΟΜΑΤΕΣ ξεφλουδισμένες και κομμένες σε κύβους
  • 2 κουταλιές ΞΥΔΙ
  • 1 φλιτζάνι ΠΛΗΓΟΥΡΙ
  • 1 κΠΙΠΕΡΙΑ κομμένη σε κύβους πράσινη


1. Μουσκεύετε από το προηγούμενο βράδυ το πλιγούρι σε μπoλ με ζεστό νερό. Την επόμενη το σουρώνετε και το αφήνετε να στραγγίξει. 
2. Ανακατεύετε τα λαχανικά προσεχτικά για να μη λιώσουν (ιδιαίτερα οι τομάτες) με το πλιγούρι. 
3. Χτυπάτε το λάδι με τη μουστάρδα, το ξίδι και τον στιγμιαίο ζωμό. Δοκιμάζετε και αλατοπιπερώνετε. Περιχύνετε με τη σάλτσα τη σαλάτα και σερβίρετε.
Pin It!

Καροτοσαλάτα με πλιγούρι και χουρμάδες

* 3 μεγάλα καρότα
* 1 φλιτζάνι πλιγούρι
* 10 χουρμάδες
* 2 ψιλοκομμένα φρέσκα κρεμμυδάκια
* 4 κουτ. της σούπας ψιλοκομμένος μαϊντανός
* 5-6 κουτ. της σούπας ελαιόλαδο
* 4 κουτ. της σούπας ξίδι μπαλσάμικο
* 1 κουτ. του γλυκού κύμινο
* 1 κουτ. του γλυκού τριμμένο ξερό κόλιαντρο
* 2 κουτ. της σούπας κουκουνάρι
* αλάτι
Μουσκέψτε το πλιγούρι σε 2 φλιτζάνια χλιαρό νερό. Αφήστε το για 30 λεπτά και στραγγίστε το. Καθαρίστε και τρίψτε τα καρότα. Βγάλτε τα κουκούτσια από τους χουρμάδες και κόψτε τους σε μικρότερα κομμάτια. Βάλτε στο μπολ τα τριμμένα καρότα, το πλιγούρι, τα ψιλοκομμένα φρέσκα κρεμμυδάκια, το μαϊντανό, τον κόλιαντρο και το κύμινο. Αλατίστε και περιχύστε με το ελαιόλαδο και το μπαλσάμικο. Ανακατέψτε και σερβίρετε με το κουκουνάρι.

Pin It!

Σαλάτα Με Πλιγούρι

300 γραμμάρια πλιγούρι
1 μεγάλο κρεμμύδι σε φέτες
1 πιπερία πράσινη1 πιπερία κόκκινη
1 πιπερία κίτρινη
1 μεγάλη χούφτα μαιντανό ψιλοκομμένο
1 μεγάλη χούφτα δυόσμο ψιλοκομμένο 
χυμό και ξύσμα απο 1 λεμόνι

Βράζετε το πληγούρι σε αλατισμένο νερό και το στραγγίζετε.
Ζεσταίνετε το ελαιόλαδο σε κατσαρόλα και ρίχνετε τα κρεμμύδια και τις πιπεριές.
Ανακατεύετε με κουτάλα μέχρι τα υλικά να μαραθούν, για 5 λεπτά περίπου, και προσθέστε το πλιγούρι.
Συνεχίζετε το ανακάτεμα μέχρι το πλιγούρι να πάρει χρώμα και αλατοπιπερώνετε.
Στην συνέχεια αποσύρετε την κατσαρόλα απο την φωτιά.
Την μεταφέρετε στην επιθυμητή σαλατιέρα,πασπαλίζετε με δυόσμο,μαιντανό και ξύσμα λεμονιού.
Περιχύνετε το χυμό λεμονιού και σερβίρεται αμέσως.

Pin It!

Kamut Berry Salad

2 cups cooked whole grains like spelt, kamut, farro, barley, brown rice, etc. (at room temperature)
1 small cucumber, diced
1/2 red onion, diced
3 Roma tomatoes, diced
1/4 c dried cranberries
1/4 c golden raisins
2 T finely chopped parsley
4 oz. crumbled low-fat feta cheese
3 T balsamic vinegar
3 T Dijon mustard
In a small bowl, prepare the dressing by vigorously whisking together the vinegar and Dijon mustard. Set aside. In a large bowl, combine the grains, cucumber, onion, tomatoes, cranberries, and raising and toss together. Add the dressing and mix until well coated. Finally, crumble the feta cheese on top and fold into the rest of the salad. Serve with a side of greens or by itself, and enjoy!

Pin It!

Πολύχρωμη σαλάτα με φακές

  • 3 φλ. βρασμένες φακές διαφόρων χρωμάτων: καφέ,πορτοκαλί, πράσινες (σε καταστήματα με είδη υγιεινής διατροφής)- τα 3 φλ. βρασμένες είναι περίπου 1 φλ. ωμές
  • 2 φλ. πιπεριές διαφόρων χρωμάτων ψιλοκομμένες (2 ή 3 πιπεριές)
  • 2 κρεμμυδάκια φρέσκα
  • αλάτι και πιπέρι
Για το ντρέσινγκ:
  • 2 κ.σ. μουστάρδα (ή 1 κ.σ. μουστάρδα σκόνη)
  • 2 κ.σ. ξύδι
  • ½ φλ. ελαιόλαδο

Όσο βράζουν οι φακές (οι καφέ και οι πράσινες χρειάζονται περίπου 45', οι κόκκινες και οι πορτοκαλί λιγότερο), ψιλοκόβουμε τα κρεμμυδάκια, τα ανακατεύουμε με τις πιπεριές και τα ρίχνουμε σε μια γαβάθα. Όταν είναι έτοιμες οι φακές, τις στραγγίζουμε καλά και τις βάζουμε μέσα στη γαβάθα μαζί με τα υπόλοιπα υλικά. Πασπαλίζουμε με αλάτι και πιπέρι και ανακατεύουμε καλά. 

Κατόπιν χτυπάμε σε ένα σέικερ τα υλικά του ντρέσινγκ και περιχύνουμε μ’ αυτό τη σαλάτα.

Pin It!