{"id":191061,"title":"Salat\u0103 de quinoa cu par\u0103 \u0219i caju","modified":"2026-10-10T15:36:23+02:00","plain":"O salat\u0103 de quinoa cu par\u0103 \u0219i caju, asezonat\u0103 cu un strop de o\u021bet \u0219i un praf de sare.\n\n\n\nPrima \u00eembuc\u0103tur\u0103 \u00eembin\u0103 boabele fragede de quinoa, sucul proasp\u0103t al perei \u0219i textura crocant\u0103 a nucilor caju m\u0103run\u021bite. Un strop de o\u021bet \u00eenvioreaz\u0103 totul \u0219i scoate \u00een eviden\u021b\u0103 dulcea\u021ba fructului. Aceast\u0103 salat\u0103 de quinoa cu par\u0103 \u0219i caju se preg\u0103te\u0219te din doar c\u00e2teva ingrediente, \u00een c\u00e2\u021biva pa\u0219i. Se m\u0103n\u00e2nc\u0103 rece sau la temperatura camerei, ca atare sau al\u0103turi de un fel principal.\n\n\n\nO alt\u0103 salat\u0103 rece de preg\u0103tit \u00een avans : ensaladilla rusa.\n\n\n\nCe este salata de quinoa cu par\u0103 ?\n\n\n\nEste o salat\u0103 rece din quinoa fiart\u0103, par\u0103 t\u0103iat\u0103 \u00een buc\u0103\u021bi \u0219i nuci caju m\u0103run\u021bite, asezonat\u0103 cu o\u021bet \u0219i sare. Quinoa este o pseudocereal\u0103 care se prepar\u0103 la fel ca o cereal\u0103 : odat\u0103 fierte, boabele sale mici devin translucide \u0219i moi, iar germenul alb se desface \u00eentr-o spiral\u0103 fin\u0103. F\u0103r\u0103 sos sau alte adaosuri, salata se bazeaz\u0103 pe trei texturi : boabele moi, fructul zemos \u0219i nucile crocante.\n\n\n\nPentru dou\u0103 por\u021bii, se folosesc 75 g de quinoa fiart\u0103 \u00een 150 ml de ap\u0103, o par\u0103 \u0219i o m\u00e2n\u0103 de nuci caju. Se serve\u0219te ca atare sau ca garnitur\u0103 l\u00e2ng\u0103 un pui la cuptor, un pe\u0219te la gr\u0103tar sau tofu rumenit \u00een tigaie.\n\n\n\nO salat\u0103 de quinoa de cas\u0103\n\n\n\nEste o salat\u0103 de quinoa de cas\u0103, f\u0103r\u0103 o origine regional\u0103 anume. Se deosebe\u0219te de salatele obi\u0219nuite de quinoa prin combina\u021bia de par\u0103 \u0219i caju \u0219i prin asezonarea simpl\u0103, doar cu o\u021bet \u0219i sare. Cum lista de ingrediente este scurt\u0103, detaliile fac diferen\u021ba : dimensiunea buc\u0103\u021bilor, ordinea \u00een care se adaug\u0103 ingredientele \u0219i delicate\u021bea cu care se amestec\u0103.\n\n\n\nIngredientele principale\n\n\n\nQuinoa formeaz\u0103 baza, 75 g la 150 ml de ap\u0103. Fierberea la foc mic, dup\u0103 ce apa d\u0103 \u00een clocot, o face fraged\u0103, p\u0103str\u00e2nd totu\u0219i o u\u0219oar\u0103 fermitate la mestecat. Para aduce sucul \u0219i aroma ; coapt\u0103, dar ferm\u0103, \u00ee\u0219i p\u0103streaz\u0103 bine forma dup\u0103 t\u0103iere, pe c\u00e2nd o pulp\u0103 prea moale s-ar amesteca printre boabe \u0219i ar estompa contrastul dintre texturi.\n\n\n\nO alt\u0103 salat\u0103 \u00een care fructul aduce textura crocant\u0103 : som tam.\n\n\n\nO m\u00e2n\u0103 de nuci caju m\u0103run\u021bite adaug\u0103 o textur\u0103 u\u0219or crocant\u0103 \u0219i o arom\u0103 care o completeaz\u0103 pe cea a fructului. Buc\u0103\u021belele neregulate sunt mai potrivite dec\u00e2t o pudr\u0103 fin\u0103, care s-ar pierde printre boabele de quinoa. Nucile de macadamia le pot \u00eenlocui, de exemplu \u00eentr-o salat\u0103 cu con\u021binut sc\u0103zut de histamin\u0103 : sunt mai delicat crocante \u0219i au un gust mai pronun\u021bat de unt.\n\n\n\nPentru asezonare sunt suficiente 2 linguri\u021be de o\u021bet \u0219i 2 prafuri de sare. O\u021betul de mere accentueaz\u0103 nota fructat\u0103, iar o\u021betul alb alimentar d\u0103 o aciditate mai pronun\u021bat\u0103. Pentru o variant\u0103 mai bl\u00e2nd\u0103, o\u021betul de orez merge \u0219i el foarte bine.\n\n\n\nRepere de preparare \u0219i servire\n\n\n\nQuinoa \u0219i apa se aduc p\u00e2n\u0103 la punctul de fierbere, apoi se las\u0103 la foc mic timp de 20 de minute, dup\u0103 care se mai las\u0103 c\u00e2teva minute sub capac. Boabele trebuie s\u0103 r\u0103m\u00e2n\u0103 separate \u0219i translucide, apa s\u0103 fie aproape complet absorbit\u0103, iar germenul alb s\u0103 fie bine desf\u0103cut. O\u021betul \u0219i sarea se amestec\u0103 mai \u00eent\u00e2i, apoi se \u00eencorporeaz\u0103 \u00een quinoa pentru o asezonare uniform\u0103. Urmeaz\u0103 para cur\u0103\u021bat\u0103 de coaj\u0103 \u0219i t\u0103iat\u0103 \u00een buc\u0103\u021bi c\u00e2t o \u00eembuc\u0103tur\u0103, apoi nucile m\u0103run\u021bite, care se amestec\u0103 delicat pentru a p\u0103stra buc\u0103\u021bile \u00eentregi.\n\n\n\nNucile caju au \u0219i ele un preparat cald al lor : puiul cu caju.\n\n\n\nPentru preg\u0103tirea \u00een avans, quinoa fiart\u0103 se p\u0103streaz\u0103 separat la frigider, \u00eentr-o cutie \u00eenchis\u0103, dup\u0103 r\u0103cirea rapid\u0103. Odat\u0103 amestecat\u0103, salata \u00ee\u0219i pierde repede prospe\u021bimea : para se oxideaz\u0103 \u0219i las\u0103 suc, iar nucile nu mai sunt crocante. Este, a\u0219adar, mai bun\u0103 dac\u0103 ingredientele se amestec\u0103 chiar \u00eenainte de servire. Fiecare por\u021bie furnizeaz\u0103 192 kcal \u0219i 32 g de carbohidra\u021bi ne\u021bi.\n\n\n\n\n\n\tSalat\u0103 de quinoa cu par\u0103 \u0219i nuci caju\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t75 g quinoa (+150 ml de ap\u0103)1 par\u01031 m\u00e2n\u0103 de nuci cajuNuci macadamia (ca alternativ\u0103, pentru o variant\u0103 cu un con\u021binut sc\u0103zut de histamin\u0103)2 linguri\u021be de o\u021bet alb (sau de o\u021bet de mere)2 prize de sare\t\n\t\n\t\tPune quinoa cu apa pe foc p\u00e2n\u0103 \u00eencepe s\u0103 clocoteasc\u0103. Las\u0103 s\u0103 fiarb\u0103 la foc mic timp de 20 de minute, apoi mai las\u0103 pu\u021bin la fiert, cu capac.Amestec\u0103 o\u021betul cu o priz\u0103 generoas\u0103 de sare, apoi \u00eencorporeaz\u0103 amestecul \u00een quinoa.Cur\u0103\u021b\u0103 para de coaj\u0103 \u0219i taie-o \u00een buc\u0103\u021bi. M\u0103run\u021be\u0219te grosier nucile \u0219i presar\u0103-le deasupra.\t\n\t\n\t\tUstensile: crati\u021b\u0103, bol de salat\u0103, cu\u021bit.\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191061","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=191061"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191061\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/190867"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=191061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=191061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=191061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}