"Simplicity is the ultimate sophistication" LdV

Friday, 21 October 2016

WHEATBERRY, QUINOA, BUTTERNUT, SHIITAKE AND SALMON SALAD (OKINAWA DIET, THE EASY WAY)

WHEATBERRY, QUINOA, BUTTERNUT, SHIITAKE AND SALMON SALAD 
(OKINAWA DIET, THE EASY WAY)


Normally mid-October, you would found me cooking comfy and healthy soups but with this gorgeous weather we have in London (a little bit cold I reckon...), I prefer to stay with my salads but a little bit more nourishing! Nearly everywhere you might spot some orangery colors in markets or supermarkets. Yes, it is the cucurbitaceae's time. But what a pain in the atmosphere it is to cut, I dislike it so much that sometimes, I do not prefer to cook them. Luckily, I have found some already cut and frozen. 35 minutes in the oven and voila! It's ready. I do recommend you those as you will save so much time and fear of cutting yourself... As it is labelled, ingredients are presents in the Okinawa diet. 





WHEATBERRY, QUINOA, BUTTERNUT, SHIITAKE AND SALMON SALAD 
A quick glance in your kitchen…

In your fridge
Shiitake
Salmon
Avocado
Parsley

In your cupboard
Quinoa and Wheatberry from a pouch
Garlic

In your freezer
Frozen butternut


WHEATBERRY, QUINOA, BUTTERNUT, SHIITAKE AND SALMON SALAD 
Serves 1


120g 4,2 oz of a blend of quinoa and wheatberries (from a pouch)
1 little Hass avocado sliced
1 garlic clove finely chopped
A little bit of Parsley
70g 2,46 oz of shiitake 
150g 5,2 oz of butternut squash (frozen for me)
1 slice of organic wild salmon cut into small pieces
Olive oil

Preheat your oven at 180° C.
Cook the butternut drizzled with olive oil for 35 minutes. 
Cook the pouch of quinoa and wheatberries for 2 minutes with your microwaves.
Meanwhile, in a little bit of olive oil, fry the shiitakes with the parsley and the garlic in a pan for 10 minutes.
Dispose in your plate the blend, the avocado, the salmon, the shiitakes and the butternut.
Combine well everything with your own dressing. 
Dressing idea (HERE)




Salade de blés, butternut, shiitakes, quinoa et saumon 

Pour 1 personne
120g d’un mélange de blés et de quinoa en sachet micro-ondable
1 petit avocat Hass coupé en tranches
1 gousse d’ail écrasée
Un peu de persil
70g de shiitake
150g de butternut (surgelé pour moi)
1 tranche de saumon sauvage bio coupé en tranches
Huile d’olive

Préchauffez votre four à 180° C.
Enfournez le butternut assaisonné d’huile d’olive pour 35 minutes.
Cuire le sachet de blés au micro-onde 2 minutes.
Pendant ce temps, faites revenir les shiitakes, le persil et l’ail dans une poêle avec un petit peu d’huile d’olive.
Dressez votre assiette avec le mélange de blés, l’avocat, le saumon, les shiitakes et le butternut.
Mélangez bien le tout avec votre assaisonnement.
Idées de vinaigrettes (ICI).

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