As Christmas season is getting close, our mind turns to healthier recipes! It’s normal, anyway, to want to take care of your everyday diet when you know that during Christmas you will be “exposed” to a lot of temptations!
In collaboration with Fytro, I propose to you 2 super yummy and at the same time hearty salads that will lift your mood up during every lunch break! Redolent, rich, easy in preparing, they can be preserved up to 4 days in the fridge, therefore you may have them prepared from weekend time!
Tabbouleh with Fytro White Quinoa
Fytro White Quinoa is a 100% natural product that comes from the Andean region. It is multi-beneficial for the body as it contains Magnesium, Manganese and Phosphorus. It is a natural product of high nutritional value that suits perfectly to a balanced diet and can be a valuable ally for all those who follow a healthy lifestyle.
- 150 g Fytro White Quinoa
- ½ l water
- 2 spring onions cut into thin slices
- ½ of white onion (dry), cut into cubes
- 100 g cherry tomatoes
- ¼ of bunch spearmint, finely chopped
- ¼ of bunch parsley, finely chopped
- Juice of a lemon
- 30 ml olive oil
- 100 g manouri cheese (optionally)
- Slices of lemon
- Properly rinse the Fytro White Quinoa under running water.
- Transfer the quinoa to a pot with ½ l of water and simmer it for 10-12 minutes over medium heat until it is smooth and it has absorbed all of the water.
- Sieve the Fytro White Quinoa and transfer it to a bowl.
- In a non-stick pan, sauté the dry onion and the spring onion.
- Pour them to the bowl with the quinoa.
- Add the spearmint, the parsley, the lemon juice, salt, pepper and olive oil, then properly mix them all together.
- Slice the cherry tomatoes and add them to the bowl.
- Optionally, grill the manouri cheese and serve on top of the salad.
Cracked wheat with pumpkin cubes and chicken fillet
Cracked wheat is the whole wheat kernel cut in pieces. It is very popular in the eastern Mediterranean region and has been used in cooking for more than 4,000 years. Not to mention its rich taste, it is a food of high nutritional value. Fytro Cracked Wheat is a source of dietary fibres and rich in Manganese. Manganese contributes to the protection of cells from oxidative stress, within a varied, balanced diet and a healthy lifestyle. It can be combined with a variety of flavours as a salad or it may serve as a side to main dishes!
- 200 g Fytro Cracked Wheat
- 2 chicken thigh fillets
- 150 g pumpkin cut into cubes (the shape of dices)
- 200 g leeks (only the white part)
- 8 tablespoons olive oil
- 50 ml white wine
- 200 ml vegetable broth
- A few sprigs of thyme
- 1 clove of paper thin sliced garlic
- 3 tablespoons chopped almonds
- 100 g feta cheese
- 2 tablespoons spearmint, finely chopped
- Juice and zest of 1 lemon
- Cut the pumpkin into cubes, add salt and pepper and bake for 15-20 minutes over properly pre-heated oven at 180°C.
- In a pan over medium to high heat, pour 4 tablespoons of olive oil and sauté for a couple of minutes the Fytro Cracked Wheat, until it takes a nice, golden brown colour.
- Cool it down with the vegetable broth and remove it from the heat when it reaches boiling temperature and begins to evaporate.
- Cover the pan with a made if cotton clean kitchen towel and put it aside.
- Pour 2 tablespoons of olive oil in another non-stick pan.
- Cut the leeks into thin slices and then add them to the pan over medium to high heat. Start to sauté them and -3-4 minutes after- add the paper-thin sliced garlic. Keep sautéing.
- Cool the pan down using the wine and let it evaporate.
- Pour what’s inside the pan inside a bowl and put it aside.
- In the very same pan -that you’ve already washed- pour the chopped almonds and roast them over high heat until they get a nice colour.
- Pour them inside the bowl with the leeks.
- Add all other ingredients inside the bowl and mix while you gradually add the cracked wheat.
- Cut the chicken into mini fillets and grill them using a non-stick or a grill pan.
- Serve by placing chicken fillets on top of the cracked wheat salad.