Two weeks ago, I held a workshop for one of my partner companies, Alnavit. We had a blast together cooking a three-course meal, which – I was so relieved – was a big hit with the crowd. The workshops that I hold are independent from the blog, so I do not tell you or bore you with them here on the blog. Just the other week I held a healthy snacking workshop with a bunch of ladies from a company, which was so much fun! I usually use already existing recipes for my workshop, but I also create new ones especially for them, just like I did in this case. And if a recipe is a real hit, then I would feel guilty not sharing it with you. The publication of this recipe was not part oft he workshop agreement I have with Alnavit, so I am not getting paid to post this. But I thought you might all appreciate this delicious recipe, so here we go.

Of course you can use any other kind of noodles or spaghetti for this recipe, but I especially love the buckwheat spaghetti in this recipe. I know buckwheat is not exactly indian, but I just love all of the health benefits associated with it. If you cannot find 100% buckwheat noodles where you live, try using whole-grain spelt (not gluten-free) or brown rice noodles. I know Germany is soooo way behind food trends, so if you live in an English speaking country, you’ll probably thinking “what is she talking about – there are buckwheat noodles in every supermarket, where I live”. Oh how I wish I lived in the UK or in the US sometimes. Really miss the variety of healthy foods there.

I also wanted to share a little story with you concerning buckwheat. I was at a wedding two weeks ago, and there was a buckwheat cake for dessert. Not a healthy dessert, obviously, but buckwheat is very popular in the area that I live. Even before the health scene made buckwheat a thing, this area has grown buckwheat and is known for their special buckwheat pancakes. Kind of makes me proud to say that. Anyways, we all sat on a long table, and suddenly this group of friends that I didn’t know, started talking about buckwheat. Asking questions and basically guessing their way around the buckwheat topic. Oh man, I wanted to join their conversation so so badly. Wanted to say “did you know that buckwheat is actually not a grain, but related to rhubarb”. Obviously, I didn’t, first of all, because they were much older and way cooler than I am, and second, I did not want to stand out as a know-it all. So I thought that my readers might appreciate this knowledge, so here you go:

Buckwheat is a completely grain-free and therefore gluten-free pseudo grain that is related to rhubarb – I know, right! It lowers blood pressure, blood sugar levels, helps with varicose veins, and regulated cholesterol levels. Talk about local superfoods, you guys!

So enough with the talking, on to the recipe!

Enjoy!

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This super easy mediterranean sun-dried tomato quinoa dish is my knew addiction. It’s so versatile, easy and nourisging – you’re going to love it!

[Ad for a super amazing workshop in Hamburg] Before I continue with my small series of „30 minute and under“-dishes, I have a small announcement to make. I am giving a speech at the BetterYou Workshop this Sunday in Hamburg. There are still some final tickets left, so there is a 50 % Mother’s Day special going on until the end of tonight. Simply use the code MAMAISTDIEBESTE at the Eventbrite check-out. In the workshop I will talk about my food philosophy, my take on a balanced diet and what drives my passion for healthy eating. I will also give some advice on healthy eating with a busy lifestyle. We will also cook a three-course meal together and have time to talk and mingle afterwards. I look forward to seeing many of you there! [End of ad]

Now on to this sensationally easy sun-dried quinoa dish. I don’t know why it has taken me so long to realize that it’s genius to cook your quinoa with some flavor-adding ingredients such as sun-dried tomatoes! It’s really a genius move that I will definitely be using in the near future a couple of times. Also, the non-greasy dry sun-dried tomatoes become so delicious and soft when cooked with the quinoa. Definitely one oft he many reasons why I love this dish.

The whole dish is made with only six ingredients: red onion, paprika powder, tomato puree, sun-dried tomatoes, quinoa, and optionally vegetable stock paste or sea salt. That’s it. Of course you can make it even better by adding pine nuts, fresh basil, olives and rocket to make it even more Mediterranean-style.

The best thing about this quinoa is that it really is so versatile. I have made it a couple of times by itself for lunch, but you can also eat it with roasted vegetables, or turn it into a salad with rocket. You can even use it as a base for a delicious Buddha bowl. There are endless possibilities.
If you live in Germany, then you can also get your local quinoa now as some local farmers are successfully harvesting quinoa in northern Germany – super exciting I think!

Quinoa is one of my favorite pseudo-grains and my preferred plant-based protein source. Quinoa not only contains all the essential amino acids, it also contains the amino acid L-Tryptophan, which aids in the production of the happiness-hormone serotonin. How amazing is that! I guess it’s safe to say that quinoa really does make you happy on a bio-molecular level! So cool!

I am sure you’ll love this super quick and delicious quinoa version just as much as I do! I look forward to seeing your creations online, so tag me on social media, if you want me to see your creations or use the hashtag #heavenlynnhealthy.

Guten Appetit!

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