I prevent you, this post is not at all of season. But I’m fed up of this strange weather, a wave of warm, a wave of cold. Then today, to begin well this week, we eat a Greek salad (in my way). Since I discovered Mavrommatis for the new year’s eve, I appreciate really a lot these so fresh Mediterranean tastes.
I also discovered YouTube and all its cooking channels. Up to there I was interested in it not at all, be going to know why. In brief, I found a perfect channel to prepare Greek dishes! It is Akis Kitchen, you knew? I adore the recipes which he shares! I have to try his tzatziki (no easier to write that say, ahah). But there are lots of other channels of which I have to speak to you.
For this small salad or preparation, I mixed several little things. I made it the healthiest possible. I’m especially proud of my parsley tabbouleh made with quinoa. It is excellent. I explain you to prepare below.
I find the principle of these dishes with lots of tastes very cool. I a little discovered the idea at Mavrommatis. Well on, not of fried food here because:
- I have no deep fryer
- I shall not buy a deep fryer, that takes some place and better avoid all which is fried.
(Besides, I have now a “food processor” which takes a lot of place but I am crazy about, it’s crazy all we can make with!).
Do not hesitate to adapt this dish to your tastes by adding other vegetables or preparations. I made relatively simple here. It’s the kind of thing I made in the week and I still have no infinite time to cook.
Have a great week,
For 1 bowl :
1/2 cup uncooked quinoa
2 cups water
1 bunch of fresh parsley
salt and pepper
Cook your quinoa in 2 cups of water approximately 15 minutes over medium heat.
Once cooked, let it cool.
Cut your parsley in more or less big pieces. It depends of your tastes if you prefer big pieces or not.
In a bowl, mix the quinoa and the parsley with a fork, season with 2 tbsp of olive oil, add the juice of 1/2 lemon, and salt pepper.
For 2 serves :
1 bowl of parsley quinoa
2 handfuls arugula
cider vinegar or lemon juice
salt and pepper
Bake your peppers, cut there in two pieces, remove membranes and pips and put them on a cooktop. Put in the oven in 350°F (180°C) during 30 minutes. When you perceive that the skin forms blisters, take out them of the oven and put them in a plastic bag which you will close. Leave 10 minutes. You can then remove the skin in all simplicity. Peppers will be also tender and delicious!
Take your bowls or plates and set your plates with 1/2 bowl of quinoa for each, peppers cut in small strips, cucumber in slices, avocado, the arugula and feta cheese.
Season with 1 tbsp cider vinegar (or lemon juice), 2 tbsp olive oil, salt and pepper.
Note that you can also marinate the peppers slices overnight in balsamic vinegar and olive oil. It will be delicious!