This is an autumn day like none I’ve seen before!Friedrich Hebbel
The air is motionless as if we’re hardly breathing,
And still, the fairest fruits fall with a rustle,
Far and near, from every tree.
This one verse of poetry has accompanied me through all the magical autumn days. And they were truly magical. Golden rays of sunshine peeking through balding treetops in front of my window, brightly colored carpets of leaves on the ground, the smell of damp earth, strong storms with whirling leaves, angry rain and splashing rain and rain drizzle. This time around I’ve noticed all of it very intensively and I let myself be enchanted by everything. I looked out of the window minute after minute and admired the force of nature, it’s beauty and the eternal cycle of becoming and fading. An autumn meditation, an autumn enchantment, just like the poem by Friedrich Hebbel.
Autumn is a dramatic (and dramatically beautiful) transition from a carefree summer to an introverted winter. This year it reflected very well my own state of mind. I too, just like the seasons, undergo some processes of change, I too am in transition. It’s as if I had lived in a superficial summer and would now understand that I don’t have to shy away from the depths of my own being. I can give myself permission to track them down, to set them free, indeed, to unleash them.
Now I actively search my depths for my most important beliefs, the positive and the limiting ones, and sort out those that no longer serve me. “The good ones go into the pot, the bad ones go into your crop.”, citing the beautiful Cinderella from one of my all-time favorite movies, Three Wishes for Cinderella (1973). It sounds so easy, yet, it’s intense, and it takes time.
These days, I craved light food that’s fast to make. On the one hand, my soul still lingers in those warm summer days, and on the other hand I don’t have much time to spare for cooking since it is time-consuming to reinvent yourself.
I made the following quinoa with leek recipe a couple of times lately. It’s satisfying in every possible way. It’s nutritious, it tastes good, it’s light and stomach-friendly, and yet it is warming and comforting. Mild quinoa, sweetish golden leeks meet a refreshing sourness from the tomato passata and lemon juice. Everything flavored with a handful of Italian herbs. It’s quickly served, as it takes just 20 to 30 minutes to make. This means you’ll have more time to devote to other important topics of your life.
This dish in a nutshell:
A reminiscence of summer and a winter’s promise!
Quinoa and Leek Dish
- 300 g Quinoa
- 400 ml vegetable broth
- 200 ml tomato passata
- Juice of ½ lemon
- 1 large leek or 2 medium ones
- 2 tablespoons of mild olive oil or another neutral oil
- ½ teaspoon dried oregano
- 1 teaspoon dried lovage
- 1 teaspoon dried marjoram
- ½ teaspoon dried thyme
- Rinse the quinoa in a fine sieve under running water, then bring to the boil with the vegetable stock, tomato passata and the lemon juice. Cover and simmer for about 20 minutes, stirring occasionally. The quinoa is ready when it has absorbed all the liquid.
- Wash the leek, cut off the hairy end, then halve lengthwise. Look for soil or mud between the layers and rinse well. Slice the leek into half-moons and fry it with the oil, stirring frequently. When the leek pieces begin to turn golden, add the dried spices. Season with salt and pepper to your taste.
- Fluff the cooked quinoa with a fork to loosen, then divide among plates and top with the fried leek. You can also carefully combine the fried leek with the quinoa with a fork before serving.