Danes nas čaka polnovreden obrok, ki ga imam nadvse rada. Mislim, da bo všeč tudi vam! :) Uporabila bom enostavne a povsem zdrave sestavine: pirine valvice, piščančje meso(poljuben del piščanca), kvinoja, suhi paradižniki in povrhu še nekaj pinjol. Pirine valvice pekarne Brumat so moje najljubše, odličnega okusa, povsem brez dodatka bele moke in jajc. Zato je jed zelo primerna za alergike in tiste, ki imajo jajčno dieto. Zraven ponavadi jemo še zelnato ali radičevo solato.
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Sestavine:
obrok za 2/3 osebe
200 g pirinih valvic iz polnozrnate pirine moke.
3 žlice olja, jaz dam tistega, v katerem so shranjeni
sušeni paradižniki.
250 g piščančjega mesa.
8 suhih paradižnikov, ki so shranjeni v olju.
100g kvinoje.
pest pinjol.
voda za testenine in kvinojo.
Začimbe:
3 stroke česna.
več ščepov soli za testenine, kvinojo in
piščanca.
rožmarin.
ena rdeča čebula.
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Vrelnik za vodo, ponev za piščanca.
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Postopek:
Piščančje meso narežite na poljubne kose posolite in pokapajte z
nekaj olja. Segrejte ponev in vanj dajte nekaj žlic olja, dodajte še narezano
čebulo, večje kose,.. kakšen centimet1er debele "lun'ce".
Nasesekljajte na večje koščke, česen in suh paradižnik. Dodajte meso in ga
začinite z česnom, rožmarinom in suhim paradižnikom. Pecite na zmernem ognju,
da se ne zažge. Ko se piščanes obarva zlato rjavo, ga obnite in pecite tako
dolgo, da dobi enako barvo tudi druga stran. Medtem zavrite vodo in vanj
stresite sol in testenine pustite jih na ognju približno 8 minut, odvisno od
testenin, ki jih imate. Najbolje, da preverite na embalaži, koliko časa
potrebjejo vaše testenine. Kvinojo operite z vročo vodo. V kozico vlijte 150 ml
hladne vode in jo osolite, dodajte kvinojo in jo kuhajte približno 10-15 minut
na zmernjem ognju. Ko so testenine kuhane jih odlijemo, spečengea piščanca
potresemo s pinjolami, kvinojo pa postrežemo kot dodatno prilogo ali pa jo
zmešamo v solato.
Uživajte!!
EN translate
Heeey!
Today is THE time for wholesome meal, which I love dearly. I think, you sholud like it to :) I will use simlpe, well known, but healthy ingredients: wholegrein spelt valanced pasta, chicken meat(optional part of chicken - different is just the time of preparation - i used chicken legs), quinua, dried tomatoes and on top a litle spred of Pine nuts. Spelt pasta from Brumat bakerx are one of my favorites, great taste, whitout white flour and eggs. This is why the meal is absolutley suitable for egg alergics. With the meal I usually take some cabbage or radicchio salat.
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Ingredients:
meal for 2/3 person
200 g spelt valanced pasta from wholegrain spelt flour.
3 tbsp of oil, I use olive oil, that one where
the dried tomatoes are canned.
8 dried tomatoes in oil.
100 g quinua.
hand of pine nuts.
water for the pasta and quinua.
Seasoning:
3 cloves of garlic.
more pinches of salt for seasoning meat, pasta,
quinua.
rosemary.
one red onion.
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water boiler, pan for chicken.
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How to:
Slice the chicken and use salt and some drops of oil for
seasoning. Preheat the pan, add oil and big slices of onion,.. about 1 cm thick
"moon" slices. Chop - not finely - the garlic and tomatoes. Add meat
and seasoning in the pan. Bake it on medium heat till chicken turns into golden
brown colour, than turn the chicken. Meanwhile wash quinua with hot watter.
Pour 150 ml of watter in saucepan, salt it, add quinua and cook it on medium
heat for about 10-15 minutes. Than boil the watter and season it with salt give
it on a low heat, add pasta and let it cook for another 8 minutes, depands on
pasta that you have. Best is to check the original packaging, how many time
needs your pasta. When pasta are done, strain it, sprinkle the chicken with
pine nuts, quinua serve as a additonal side dish or mix it with the
salat.
Enjoy!!
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