Recipe of the week: Quinoa goat cheese salad

I recognize that quinoa is by far one of the least favourite foods. First and foremost, I do not understand why eat foods without taste. Second, I hate the smell of it, of wet earth. Not exactly an inviting fragrance to have your good morning boost.

The last week though, I decided to do more healthy food experiments - details coming up soon and I ended up buying a bag of quinoa. It took me a couple of minutes to figure out what I want to mix with it for feeling that I eat more than a tasteless something. 

When I am out of ideas, as usual, cheese creativity helps. Goat cheese in this specific case. I also added for flavour avocado, olive oil, salt and some butter, and cherry tomatoes too. Lessl than 30 minutes later I was happy with the results, and the salad was rich in vitamins and proteins to keep me energized for a long time after.

It serves 2. Preparation time: 20 minutes

Ingredients:

100 gr. quinoa

200 gr. goat cheese

1/2 teaspoon salt

1 teaspoon olive oil

50 gr. butter

1/2 ripe avocado

Clean the quinoa till the water comes up clean.

Put to boil 150 gr. water and add the salt and butter. When it boils, add the quinoa and leave it for 10 minutes.

Slice the goat cheese and the avocado. 

Wash the cherries and cut it into 4 small pieces each tomato.

Add the soaked quinoa and mix it well.

Add the olive oil.

Wait for 2-3 minutes and start eating. 

You do not need anything else for the breakfast, besides, of course, the coffee and some fresh orange juice.

Bon Appetit!

Colours of cheese

I am late with more than 10 posts and pictures, but due to other professional and family obligations, I will take it as slowly as possible. Meanwhile, will continue to document new and new post and maybe if one day will dedicate more than 5 hours to blogging will be able to end up with having the plenty of posts I am dreaming about.

Till then, some short visual memories from the last Rosh Hashanah, when in one of the days I served the following colorful combination:

Emmentaller cheese+2 types of camembert+another non-branded sort of cheese

Pomegranate seeds

Olive oil - even though it looks in the picture as honey (and probably it works very well with honey)

With the green tablecloth and the red roses, it created an amazing effect that made the ambiance even more enjoyable. 

My funny tomatoes

One of my culinary memories of my childhood is of the tomatoes filled with cheese cream. After many friendly images coming back from the old times, I dared one day to prepare my own variant. To the old receipe I added avocado and dill. Maybe the pictures are not attractive enough, but believe me, they tasted wonderfully. 

The successful formula:

For the tomatoes: get rid of the seeds and clean it carefully. Actually, even for the salads or sandwiches, I am still cleaning the the seeds. 

For the cheesy cream: 

100 gr. cheese cream

1 bound of dill - chopped finely

salt, to taste

Mix the cheese, the dill and salt for 5 minutes. 

1 avocado - sliced and chopped

Fill the tomatoes, add the avocado and let wait for another 10 minutes before serving.