The Minuette - Inspector J

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Sunday, April 4, 2021

Kinoa sa pecenim povrcem i sosem od tahinija (Quinoa with roasted vegetables and tahini sauce)

Rucak.

Sastojci: 125g kinoe. 1 manja sargarepa, 100g brokolija, 120g prokelja, 1 kasika tahinija, 1 kasika soka od limuna, 1 kasika vode, prstohvat soli, 1 kasika maslinovog ulja.

Priprema:

1) Oljustiti sargarepu i iseci na pola cm krugove. Brokoli iseci na manje delove. Prokelj iseci na polovine.

2) Skuvati kinou.

3) U pleh staviti papir za pecenje. Staviti sargarepu, brokoli i prokelj. Poprskati s maslinovim uljem. Peci u prethodno zagrejanoj rerni na 180C oko 20 do 25 minuta.3) U plasticnu kutiju staviti kinou, dodati brokoli, sargarepu i na kraj prokelj.

4) Pomesati tahini, sok od limuna, vodu i so i promesati. U manju kutijicu staviti sos i dodati u kutiju sa hranom.

5) Kada se ohladi cuvati u frizideru do 3 dana.

Napomena: prokelj mozete zameniti sa sirovim kupusom.

Lunch

Ingredients: 125g quinoa. 1 small carrot, 100g broccoli, 120g brussels sprouts, 1 tablespoon tahini, 1 tablespoon lemon juice, 1 tablespoon water, a pinch of salt, 1 tablespoon olive oil.

Preparation:

1) Peel a carrot and cut it into half cm circles. Cut broccoli into smaller pieces. Cut the brussel sprouts in half.

2) Cook the quinoa.

3) Put baking paper in the baking tray. Put carrots, broccoli and brussels sprouts. Sprinkle with olive oil. Bake in a preheated oven at 180C for about 20 to 25 minutes.

3) Put quinoa in a plastic box, add broccoli, carrots and finally brussel sprouts or cabbage.

4) Mix tahini, lemon juice, water and salt and stir. Put the sauce in a small box and add it to the food box.

5) When cool, store in the refrigerator for up to 3 days.

Note: you can replace brussels sprouts with raw cabbage.

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