{"id":200994,"title":"Quinoov\u00fd sal\u00e1t s hru\u0161kou a ke\u0161u o\u0159echy","modified":"2026-10-31T18:19:55+01:00","plain":"Sal\u00e1t z quinoy s hru\u0161kou a ke\u0161u o\u0159echy, ochucen\u00fd trochou octa a \u0161petkou soli.\n\n\n\nV prvn\u00edm soustu se spoj\u00ed jemn\u00e1 zrnka quinoy, sv\u011b\u017e\u00ed \u0161\u0165\u00e1va z hru\u0161ky a k\u0159upav\u00e9 kousky ke\u0161u o\u0159ech\u016f. Trocha octa v\u0161e o\u017eiv\u00ed a nech\u00e1 vyniknout sladkost ovoce. Na tento sal\u00e1t z quinoy s hru\u0161kou a ke\u0161u o\u0159echy sta\u010d\u00ed p\u00e1r surovin a n\u011bkolik jednoduch\u00fdch krok\u016f. Pod\u00e1v\u00e1 se studen\u00fd nebo p\u0159i pokojov\u00e9 teplot\u011b, samotn\u00fd \u010di jako p\u0159\u00edloha k hlavn\u00edmu j\u00eddlu.\n\n\n\nDal\u0161\u00ed studen\u00fd sal\u00e1t, kter\u00fd si m\u016f\u017eete p\u0159ipravit p\u0159edem: ensaladilla rusa.\n\n\n\nCo je sal\u00e1t z quinoy s hru\u0161kou?\n\n\n\nJe to studen\u00fd sal\u00e1t z va\u0159en\u00e9 quinoy, hru\u0161ky nakr\u00e1jen\u00e9 na kousky a nahrubo drcen\u00fdch ke\u0161u o\u0159ech\u016f, ochucen\u00fd octem a sol\u00ed. Quinoa je pseudoobilovina, kter\u00e1 se p\u0159ipravuje stejn\u011b jako obiloviny: po uva\u0159en\u00ed jsou jej\u00ed drobn\u00e1 zrnka pr\u016fsvitn\u00e1 a m\u011bkk\u00e1, s b\u00edl\u00fdm kl\u00ed\u010dkem sto\u010den\u00fdm do jemn\u00e9 spir\u00e1ly. Bez dal\u0161\u00ed om\u00e1\u010dky \u010di oblohy stoj\u00ed sal\u00e1t na t\u0159ech r\u016fzn\u00fdch struktur\u00e1ch: vl\u00e1\u010dn\u00fdch zrnk\u00e1ch, \u0161\u0165avnat\u00e9m ovoci a k\u0159upav\u00fdch o\u0159e\u0161\u00edch.\n\n\n\nNa dv\u011b porce pot\u0159ebujete 75 g quinoy uva\u0159en\u00e9 ve 150 ml vody, jednu hru\u0161ku a hrst ke\u0161u o\u0159ech\u016f. Sal\u00e1t se pod\u00e1v\u00e1 samotn\u00fd nebo jako p\u0159\u00edloha k pe\u010den\u00e9mu ku\u0159eti, grilovan\u00e9 ryb\u011b \u010di tofu ope\u010den\u00e9mu na p\u00e1nvi.\n\n\n\nDom\u00e1c\u00ed sal\u00e1t z quinoy\n\n\n\nJde o dom\u00e1c\u00ed sal\u00e1t z quinoy, kter\u00fd nem\u00e1 p\u016fvod v \u017e\u00e1dn\u00e9m konkr\u00e9tn\u00edm regionu. Od b\u011b\u017en\u00fdch sal\u00e1t\u016f z quinoy se li\u0161\u00ed kombinac\u00ed hru\u0161ky a ke\u0161u o\u0159ech\u016f a dochucen\u00edm omezen\u00fdm na ocet a s\u016fl. Proto\u017ee je seznam surovin kr\u00e1tk\u00fd, z\u00e1le\u017e\u00ed na detailech: velikosti kousk\u016f, po\u0159ad\u00ed p\u0159id\u00e1v\u00e1n\u00ed surovin a \u0161etrn\u00e9m prom\u00edch\u00e1n\u00ed.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1klad tvo\u0159\u00ed quinoa, 75 g na 150 ml vody. Po p\u0159iveden\u00ed k varu se va\u0159\u00ed na m\u00edrn\u00e9m ohni, aby zm\u011bkla, ale z\u016fstala lehce pevn\u00e1 na skus. Hru\u0161ka dod\u00e1 \u0161\u0165\u00e1vu a v\u016fni; zral\u00e1, ale pevn\u00e1 si zachov\u00e1 tvar, zat\u00edmco p\u0159\u00edli\u0161 m\u011bkk\u00e1 du\u017eina by se rozm\u011blnila mezi zrnky a sal\u00e1t by ztratil kontrast jednotliv\u00fdch struktur.\n\n\n\nDal\u0161\u00ed sal\u00e1t, kter\u00e9mu ovoce dod\u00e1v\u00e1 k\u0159upavost: som tam.\n\n\n\nHrst nahrubo drcen\u00fdch ke\u0161u o\u0159ech\u016f dod\u00e1 jemn\u00e9 k\u0159upnut\u00ed a chu\u0165, kter\u00e1 navazuje na chu\u0165 ovoce. Nepravideln\u00e9 kousky jsou vhodn\u011bj\u0161\u00ed ne\u017e jemn\u00fd pr\u00e1\u0161ek, kter\u00fd by se v quinoe ztratil. Nahradit je m\u016f\u017eete makadamov\u00fdmi o\u0159echy, nap\u0159\u00edklad pokud p\u0159ipravujete sal\u00e1t s n\u00edzk\u00fdm obsahem histaminu: k\u0159upou jemn\u011bji a maj\u00ed m\u00e1slov\u011bj\u0161\u00ed chu\u0165.\n\n\n\nNa dochucen\u00ed sta\u010d\u00ed 2 l\u017ei\u010dky octa a 2 \u0161petky soli. Jable\u010dn\u00fd ocet zv\u00fdrazn\u00ed ovocn\u00e9 t\u00f3ny, b\u00edl\u00fd potravin\u00e1\u0159sk\u00fd ocet dod\u00e1 p\u0159\u00edmo\u010da\u0159ej\u0161\u00ed kyselost. Pro jemn\u011bj\u0161\u00ed variantu se velmi dob\u0159e hod\u00ed i r\u00fd\u017eov\u00fd ocet.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nQuinou s vodou p\u0159ive\u010fte k varu, pot\u00e9 va\u0159te na m\u00edrn\u00e9m ohni 20 minut a nakonec nechte n\u011bkolik minut doj\u00edt pod pokli\u010dkou. Zrnka maj\u00ed z\u016fstat odd\u011blen\u00e1 a pr\u016fsvitn\u00e1, voda t\u00e9m\u011b\u0159 \u00fapln\u011b vst\u0159eban\u00e1 a b\u00edl\u00fd kl\u00ed\u010dek p\u011bkn\u011b rozvinut\u00fd. Nejprve sm\u00edchejte ocet se sol\u00ed a pot\u00e9 vm\u00edchejte do quinoy, aby se ochutila rovnom\u011brn\u011b. N\u00e1sledn\u011b p\u0159idejte oloupanou hru\u0161ku nakr\u00e1jenou na sousta a nakonec drcen\u00e9 o\u0159echy. Prom\u00edchejte zlehka, aby kousky z\u016fstaly cel\u00e9.\n\n\n\nKe\u0161u o\u0159echy maj\u00ed sv\u00e9 m\u00edsto i v tepl\u00e9m j\u00eddle: ku\u0159eti s ke\u0161u o\u0159echy.\n\n\n\nPokud si chcete p\u0159\u00edpravu rozvrhnout p\u0159edem, uva\u0159enou quinou rychle zchla\u010fte a uchov\u00e1vejte samostatn\u011b v lednici v uzav\u0159en\u00e9 n\u00e1dob\u011b. Po sm\u00edch\u00e1n\u00ed sal\u00e1t rychle ztr\u00e1c\u00ed na kvalit\u011b: hru\u0161ka hn\u011bdne a pou\u0161t\u00ed \u0161\u0165\u00e1vu, o\u0159echy p\u0159est\u00e1vaj\u00ed k\u0159upat. Nejlep\u0161\u00ed je proto sm\u00edchat jej t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm. Ka\u017ed\u00e1 porce obsahuje 192 kcal a 32 g \u010dist\u00fdch sacharid\u016f.\n\n\n\n\n\n\tSal\u00e1t z quinoy s hru\u0161kou a ke\u0161u o\u0159echy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t75 g quinoy (+150 ml vody)1 hru\u0161ka1 hrst ke\u0161u o\u0159ech\u016fMakadamov\u00e9 o\u0159echy (jako n\u00e1hrada pro verzi s n\u00edzk\u00fdm obsahem histaminu)2 l\u017ei\u010dky b\u00edl\u00e9ho octa (nebo jable\u010dn\u00e9ho octa)2 \u0161petky soli\t\n\t\n\t\tQuinou s vodou p\u0159ive\u010fte pr\u00e1v\u011b k varu. Va\u0159te na m\u00edrn\u00e9m ohni 20 minut a pot\u00e9 nechte je\u0161t\u011b chv\u00edli doj\u00edt pod pokli\u010dkou.Ocet sm\u00edchejte s po\u0159\u00e1dnou \u0161petkou soli a pot\u00e9 vm\u00edchejte do quinoy.Hru\u0161ku oloupejte a nakr\u00e1jejte na kousky. O\u0159echy nasekejte nahrubo a posypte jimi sal\u00e1t.\t\n\t\n\t\tVybaven\u00ed: hrnec, sal\u00e1tov\u00e1 m\u00edsa, n\u016f\u017e.\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200994","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200994"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200994\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/190867"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200994"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200994"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200994"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}