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Red Quinoa and Buckwheat After Work "Risotto"













1 cup of sprouted buckwheat, ½ cup of red quinoa (soaked for about 10 minutes and washed to let go the bitterness), 100 g of smoked tofu, 1 clove of garlic and some fresh onion sliced into strips, ½ cup of red lentils, 1 smaller marinated beetroot, 1 small zucchini, 1 slice of celery root, 2-3 leafs of kale (without primary vein), 2-3 tablespoons of olive oil; spices - teaspoon of tamari, a little bit of turmeric, slightly sweet smoked paprika, 2 tablespoons of tomato paste, salt, pepper, dried thyme, fresh parsley, sesame seeds for sprinkling and rice cream (optional)


Separately cook buckwheat and quinoa. Slice tofu finely and marinate in a little bit of tomato sauce and tamari. Slice finely marinated beet. Finely chop other vegetables and simmer briefly in olive oil, onions and garlic with a little bit of turmeric, salt and pepper. Let tofu gets some color and then add all the vegetables, cereals and other spices, pour a little bit of water and slowly cook for another 10-15 minutes to get all soaked in juice. If desired, add a little bit of rice cream and finally sprinkle with sesame seeds and parsley. Marinated beetroot can be separate dish with other grains, such as couscous or bulgur.

* Buckwheat is gluten free pseudocereal rich in nutrients and easy to digest. Soak a cup of buckwheat overnight in a greater amount of water and rinse in the morning. Spread out on a paper towel and wait. Thus sprouted buckwheat can be eaten raw, and last up to three days enclosed in a sealed container in the refrigerator. In the morning mix it with muesli for fresh variant, put in a smoothie or salad you bring to work.

Prepared by Iva Janeš and posted with her kind permission.

Photo: Iva Janeš

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