Spinach-quinoa salad/side

Hello, my loves!  Today I’ll be sharing my favorite spinach-quinoa salad recipe. It’s light, healthy and delicious! Quinoa is an excellent source of fiber and protein and it will stuff you up! The baby spinach and lemon dressing are bonus vitamin C ! Тhis is another side/salad recipe that fits almost any dish you serve, not just during the holidays!


You will need:


3 cups baby spinach (roughly chopped)

2-3 roasted red peppers (cut up)

¼ cup quinoa (rinsed under running water)


For the lemon dressing:


1/2 freshly squeezed lemon juice

1/3 tea spoon lemon zest

1 minced garlic clove

1 tea spoon virgin oil

1/3 tea spoon sea salt

Pinch of black pepper




For the quinoa: In a small sauce pan, add the quinoa with 1/2 cup of water. Bring the mixture to boil, the simmer it until all the liquid evaporates about 15 minutes. Remove the pan from the heat and sprinkle a pinch of salt, fluffing the quinoa. Let it cool off for about 10 minutes. Use that time to mix all the ingredients for the lemon dressing together and set them aside. Place the baby spinach and roasted peppers with the quinoa in your salad bowl and add the dressing right before serving, thoroughly stirring and mixing all the ingredients evenly!

If you happen to save some for later, store the dressing separately.


With love, Silvia M Continue reading

Red Pepper Salad / Side Dish

I  decided to start my little online cooking adventure with something simple and traditional for my country. Almost everything I cook has a little healthy twist to it! This is not the authentic Bulgarian salad but it’s heavily influenced by it.

You will need:

5-6 large red peppers

2 garlic cloves (finely chopped)

½ freshly squeezed lemon juice

1-2 table spoons virgin oil

1 tea spoon Himalayan salt

Bunch of finely chopped fresh parsley

How I   make it:

Wash the peppers and grill them only brushing the grill with some virgin oil and yes, a Forman grill would work too.

While you wait on the peppers to cool off, mix all the other ingredients (except parsley) together and let the mixture settle down. Clean and peal and the peppers, cut them up in slices and add them to the mixture and keep stirring until it all blends together. Sprinkle the parsley on top right before serving.

It’s a very simple and delicious dish that’s pretty much available all year round! Low calories and loaded with vitamins, it’s totally worth trying it out! In the summer I like to serve it as a salad and I keep it covered in the fridge for 2-3 hours before consuming. In the winter I usually serve it while it’s warm or room temperature.

I  always recommend buying organic and locally grown products when available!

Love your body! Xo, Silvia Melange


Салата от червени чушки

Реших да започна моято онлайн готварско приключение с нещо лесно и традиционно в българската кухня.Почти всичко което сервирам има здравословна  чупка. Ястието и не е автентичната българска рецепта, но е силно вдъхновенo от нея!


5-6 големи червени чушки

2-3 скилидки чесън (ситно настърган)

Сока на половин лимон

1 с.л. зехтин

1 ч.л. хималайска сол

Шепа ситно нарязан пресен магданоз

Как го приготвям:

Измивам и пека чушките като намазвам само грила със зехтин. Докато чушките изстиват, смесвам всички други съставки (освен магданоза) и ги оставям на страна. Изчиствам, режа и беля чушките. Накълцвам ги на “лентички” и ги смесвам с всичко друго. Поръсвам салатата обилно с магданоз непосредствено преди сервиране.

Това е много лесна и вкусна рецепта, която може да бъде приготвена целогодишно. С минимални калории и пълна с витамини, заслужава си да се опита! През лятото, я сервирам като салата и я покривам в хладилника покрита за 2-3 часа преди консумация. През зимата обикновено е като гарнитура топла или със стайна температура. Винаги препоръчвам органични продукти, когато са на разположение!

Обичай тялото си!