How have you been, my lovelies? I’m doing great, I get so much energy from my “newly discovered” hobby (photography and styling), it’s amazing! 😉 Every other day I try to make something yum in the kitchen and as long as there’s still light outside, I rush out with a plate and snap a photo. I don’t find it exhausting as cooking relaxes me and I need a good meal to wrap up the day anyways.

 Today I have a day off, meaning I only need to fix a couple of written translations and then I’m off to the city to have lunch with a friend. Sitting in bed with Billie Holiday and trying to man up to take Sammy out for his morning walk.

But here’s the recipe, before I forget.

Ingredients:

1/4 bag of black quinoa (enough to cover the bottom of a casserolle)

1 beetroot

thyme

1 nectarine

cherry tomatoes

chèvre

olive oil

Maldon salt

pepper

 

Slice the beetroot in thinnish slices and bake it in the oven sprinkled with olive oil, salt and pepper, until tender. Rinse the quinoa three times- it can be bitter- , then cook it with a splash of olive oil, salt and pepper.

In the meantime, chop the nectarine roughly and slice the cherry tomatoes in two. Chop the thyme finely. Mix everything together, decorate with chèvre slices and cherry tomatoes. I love it with seared salmon, pan-fried chicken filet or simply like that, with a bit of Parma ham on top.

Bon appetit! ❤

 

xxx, Alina