I am a carnivore. Don’t throw tomatoes, because I don’t like tomatoes in winter. Throw in some khakis too, or something. On Friday I eliminated animal products from the diet, for reasons more spiritual than religious (now you can throw eggs). I recently added Wednesday to the list of days without animal protein. Finally, the idea was that the list of non-animal foods that would properly tickle my palate is quite short, legumes and pasta make me a bit bloated, so the number of ingredients with non-animal proteins that will banish hunger from the intestines is even shorter. I recently discovered black quinoa. Prepared well, it’s really tasty and filling.
Ingredients:
- One cup of black quinoa
- 2 cups of water
- A medium onion
- A small carrot
- A small bell pepper
- A bunch of dill
- A handful of green spinach
- A ripe avocado
- A pickle cucumber
Method of preparation
Quinoa is cooked in the same way as rice, in a ratio of 2 measures of water to 1 measure of grains. Boil on medium heat with a pinch of salt, and when it starts to boil, reduce the heat to minimum and put the lid on. Leave for 15 minutes, then turn off the heat and leave covered for another 15 minutes, don’t stick your nose in the pot yet. In the meantime, we don’t sit around for nothing, we clean, wash and chop the rest of the ingredients, as small as our nerves keep us from doing them. Saute the onion and carrot in a tablespoon of oil (if you don’t care that it’s animal protein, you can saute in lard, it’s the healthiest fat for sauteing). After they have softened, pour the quinoa over and stir continuously for a minute or two, turn off the heat and put the lid on and let the flavors blend for another 10 minutes. We tidy up the kitchen, put the rest of the ingredients in a bowl, then add the tempered quinoa, mix patiently and the food is ready. It doesn’t need anything extra: I added salt when I boiled the quinoa, it has sourness from the cucumber and fat from the searing and avocado.
