Quinoa with fruit and coconut / Kvinoja s sadjem in kokosom

Here I am! Yes, after months of thinking, joyful expectations, capturing inspiration and God knows what else, the time has come to start my blog. This blog is something that I really want to do and I want  to do it from my heart. Only recently I discovered a passion for cooking, but a passion for food lives in me a long time. If you would take my cell phone to secretly peek at the photo gallery, you would think that I'm crazy. On most photos you would see food! Whenever I eat out, I shoot that beautifuly served dish but not only these dishes, homemade ones too. I can not explain, but the food represents something beautiful to me. So I decided that I would look into it and changed the approach of my obsession. Photographing dishes from restaurants with a cell phone is not enough. And so I started searching interesting recipes, stopped reheating food and actually for the first time in my life really started to cook. I do not know if I ever enjoyed in something so much as I enjoy creating in the kitchen and don't even get me started about shooting finished dishes! This is just my world, where no one else is needed.

So the first recipe, which I will share with you, is for breakfast. I've never eaten quinoa ... until now. It's this recipe's fault that now I eat it almost every day for breakfast. When you read a little about this ancient grain (well, we use it as a grain, even though it's actually a seed) from Peru, you just know that it would be wise to eat it every day. It has a low glycemic index, it contains all the essential amino acids and is therefore a complete protein. It is easier to digest than meat protein and contains much less fat than meat. It does not contain gluten, so it is ideal for those who have celiac disease. Quinoa is against predators and diseases naturally protected by saponins, so it is very important that you wash it in the strainer before use.

The first time I followed the recipe exactly, but later I changed it a little. Instead of coconut milk, I add a teaspoon of molasses. Molasses is a viscous by-product of the beating of sugarcane and is full of iron, calcium, magnesium, copper and vitamins B. The look of molasses reminds me of oil, Ha ! Quinoa itself is not exactly a pleasant taste, so we have to improve it ourself. I always add sliced ​​fruit, the one that I have at home at that time, soaked flax seed and nuts. For me, this is the perfect breakfast, very nutritious and a little different.

With love, Neja

Ingredients

• 1 cup quinoa ( white)
• 1/2 cup water
• 1 1/2 cup coconut milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Blueberries
• Raspberries
• Walnut

The process

1. In a mesh sieve, rinse quinoa until water runs clear.
2. In a saucepan combine quinoa, water, coconut milk, vanilla and cinnamon and bring to a boil.
3. Turn the heat down, cover and simmer for 10-15 minutes or until all the liquid has been absorbed.
4. When ready, fluff with a fork.
5. In a bowl add your favourite fruits and nuts.

Tukaj sem! Da, po mesecih razmišljanja, veselega pričakovanja, lovljenja inspiracije in bogve česa vse, je napočil čas, da zaživi moj blog. Moja neučakanost je po celodnevnem deževju, doživela vrhunec! Ta blog je nekaj, kar si res želim početi in to izključno iz srca. Šele pred kratkim sem odkrila strast do kuhanja, strast do hrane pa v meni leži že dolgo časa. Če bi v roke vzeli moj mobitel in na skrivaj pokukali v galerijo fotografij, bi si mislili, da sem zmešana. Na večini fotografij bi namreč bila hrana! Kadarkoli jem zunaj, fotografiram tisto lepo postreženo jed pa ne samo teh jedi, tudi domače. Ne znam pojasniti, ampak hrana mi predstavlja nekaj lepega. Zato sem se odločila, da se bom poglobila v to obsesijo in spremenila pristop. Fotografiranje tujih jedi z mobitelom ne zadošča. In tako sem začela iskati zanimive recepte, prenehala s pogrevanjem odmrznjenih jedi in dejansko prvič v življenju začela zares kuhati. Ne vem ob čem sem nazadnje tako uživala, kot uživam ob ustvarjanju v kuhinji, da o fotografiranju končnih izdelkov sploh ne govorim! To je le moj svet, v katerem ni nihče drug potreben.

Pa naj bo prvi recept, ki ga bom delila z vami, namenjen zajtrku. Kvinoje nisem še nikoli jedla...do sedaj. Ta recept je kriv, da jo sedaj jem skoraj vsak dan za zajtrk. Ko si malo prebereš o tej stari žitarici (po uporabnosti jo uvrščamo med žita, čeprav je v resnici seme), ki izhaja iz Peruja, preprosto veš, da bi jo bilo pametno uživati. Ima nizek glikemični indeks, vsebuje vse potrebne aminokisline in je zato popolna beljakovina. Je lažje prebavljiva kot mesne beljakovine in vsebuje veliko manj maščob kot meso. Ne vsebuje glutena, zato je idealna za vse, ki imajo celiakijo. Kvinoja je pred plenilci in boleznimi naravno zaščitena s saponini, zato je zelo pomembno, da jo pred uporabo speremo v cedilu. Prvič sem se točno držala tega recepta, kasneje pa sem ga malo spremenila. Namesto kokosovega mleka dodam žličko melase. Melasa je stranski produkt pridobivanja sladkorja iz sladkornega trsa in je polna železa, kalcija, magnezija, bakra in vitaminov B. Njen izgled me spominja na nafto, Ha!  Kvinoja sama po sebi nima ravno prijetnega okusa, zato si ga moramo popestriti sami. Vedno dodam tisto narezano sadje, ki ga imam takrat doma, namočeno laneno seme in grobo mlete oreščke. Zame je to idealen zajtrk, izredno hranljiv in malo drugačen.

Z ljubeznijo, Neja

Sestavine

• 1 skodelica kvinoje (bela)
• 1/2 skodelice vode
• 1 1/2 skodelice kokosovega mleka
• 1 žlička vanilijevega ekstrakta
• 1/2 žličke cimeta
• Borovnice
• Maline
• Orehi 

Priprava

1. Kvinojo stresite v sito in spirajte toliko časa, dokler ne začne teči bistra voda.
2. V ponvi združite kvinojo, vodo, kokosovo mleko, vanilijo, cimet in kuhajte do vretja.
3. Ogenj znižajte, pokrijte in kuhajte 10-15 min, oziroma, dokler se ne absorbira vsa tekočina.
4. Premešajte z vilico.
5. Preložite kvinojo na krožnik, dodajte najljubše sadje in oreščke.