A light, simple but tasty dish and above all suitable for everyone because it is completely gluten-free. Quinoa, red rice, chia seeds and spinach seasoned with aromatic herbs and made tastier by the addition of bresaola bites. In addition, both quinoa and chia seeds contain numerous nutritional properties: they are full of Omega-3, are a great source of calcium and help regulate blood sugar levels, also making them ideal for those on a diet. In short, if I haven’t convinced you yet try it and you’ll see that you’ll fall in love with it.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4 SERVINGS
- Cuisine: Italian
Ingredients
- 1 cup Quinoa
- 1 cup Red rice
- 1 cup Chia seeds
- 3 1/3 cups Fresh spinach
- 3.5 oz Bresaola
- 2 tbsp Extra virgin olive oil
- 10 leaves Basil
- Thyme (a few leaves)
- to taste Salt
- to taste Black pepper (ground)
Preparation
Start with the red rice, which takes longer to cook: boil it in plenty of salted water following the cooking time indicated on the package. Separately bring another pot of salted water to a boil and, as soon as it reaches a boil, add the quinoa. Cook it al dente, about 12 to 15 minutes. As soon as it’s cooked, drain it and set it aside. Do the same with the red rice.
Wash the spinach. Drain it and cut it into strips. In a nonstick pan put one tablespoon of oil and cook the spinach, seasoning it lightly.
Combine the red rice and the quinoa and sauté everything in the pan for two minutes. Adjust the salt and pepper and add some chopped basil and thyme leaves. At this point you can add the chia seeds. Chia seeds should be eaten raw if you want to get all their benefits.Finish the dish by adding bresaola bites obtained by cutting the slices into small pieces. Mix everything with a spoon, add one last tablespoon of extra virgin olive oil raw. Let it rest a few minutes to develop flavor before serving.
It can be eaten either at room temperature or warm.
Notes
Obviously you can replace the spinach with other vegetables of your choice such as zucchini, pumpkin or eggplant. For a more indulgent and slightly less healthy version, instead of bresaola use pieces of crispy bacon, which you will have obtained by sautéing it for a few minutes in a nonstick pan
