Leek Omelette, Quinoa And Hazelnut Drink

If you haven’t tried the leek, quinoa and hazelnut drink omelette yet, maybe you should give it a try as soon as possible.

And not only because of the fact that it has an excellent flavor and a good nutritional balance (suitable even for vegetarians and people intolerant to gluten), but also because it is an easy preparation that can be done in a very short time.

Quinoa is, in part, a substitute for potatoes. Now, this tortilla will not have a precisely traditional flavor, since it is seasoned with two very particular ingredients: white pepper, amchoor (a spice obtained from green mango, very popular in Indian gastronomy) and Señora (a variety of pepper that is often used in the gastronomy of the Spanish Levante area).

Leek omelette, quinoa and hazelnut drink

Ingredients for hazelnut drink

• Warm water (1.5 liters).
• Hazelnuts in the natural (200 g).
• Vanilla (2.5 ml).
• Optional: honey, agave syrup, maple syrup (to sweeten, to taste).

Preparation

1. First, we place the hazelnuts (not yet peeled) in a container along with the water. Then we cover it and let it rest for approximately 10 or 12 hours. 
2. The next day, we place a pot under the drainer and proceed to empty the contents of the container there. In this way, we will ensure that the soft hazelnuts remain in the strainer and the water in the pot.
3. Besides, we put the hazelnuts in the blender. We pour a quarter of the liquid content of the pot into the blender and proceed to mix everything at medium speed for a couple of minutes. We will notice how a white liquid is formed.
4. Next we will add the teaspoon of vanilla and the sweetener that we have selected. We process everything for one more minute and voila! We will have our hazelnut drink.

Ingredients for the omelette

• 2 leeks
• Medium eggs.
• Ñora or red pepper.
• Quinoa (100 g).
• Vegetable milk (200 ml).
• Condiments: amchoor, salt, white pepper and rosemary.

Preparation

1. We preheat the oven to 180 ° C.
2. We crack two eggs in a bowl, add the milk and beat by hand for 1 minute. We booked.
3. Besides, we grease a frying pan with a little olive oil and put it to heat over high heat.
4. We cut the leek and the red pepper into thin slices and place it in the pan. Add a jet of oil, lower the heat and sauté for about 15 minutes.
5. Next, we take the mixture of eggs and milk, add the quinoa and proceed to season everything.
6. Remove the pan from the heat and add the leek to the egg mixture.
7. We beat by hand so that the ingredients are well integrated and we pour the mixture into an oven-safe mold.
8. We take the mold to the oven for about 10 or 15 minutes, approximately. We will know that our leek omelette is ready when we see that it has taken on a golden color on the surface and gives off a rich aroma.

Some considerations to keep in mind

It is necessary to clarify that the leek and quinoa omelette does not usually ‘rise’ in the same way as a potato omelette, so it will have a lower thickness.

However, this does not mean that it contains few ingredients or that it is less nutritious. On the contrary, it can even have a higher nutritional value than a potato omelette.  

It is recommended to have the leek omelette, quinoa and hazelnut drink as part of a breakfast, snack or dinner. It should not be taken as the only dish, as it may be insufficient when satiating the appetite.

The best complements will be: some delicious arepas, a rice or pasta contour, a couple of toasts of bread, or a mixed vegetable casserole.

A variant of this recipe includes a vegetable wok that consists mainly of the ingredients mentioned above plus the following: cherry tomatoes, fresh garlic, grated carrot, onion and zucchini. And to vary it even more, we can use a tricolor quinoa instead of the white quinoa.