Posts Tagged With: Quinoa

Red Rocket Quinoa Salad

Recently I’ve been loving making rocket, pear and parmasan salad,  but I had a couple of pomegranates in the fruit bowl and after reading Alexx Stuart’s recipe for a “powerhouse antioxidant red salad” I came up with the following Red Rocket Quinoa Salad – perfect side for a roast chicken.

rocket quinoa pomegranate beetroot almond avocado salad

Cook the quinoa in some boiling salted water for 10 minutes – I used about 1/3 cup dry quinoa.
While it is cooking, start putting together the rest of the salad:

In a bowl, add each ingredient in the following order, mixing after each addition:
~ 1 pomegranate – bash the seeds and juice out using the back of a spoon (do this first so you can pick out bits of pith that may fall in)
~ handful of rocket
~ a few sprigs of parsley, finely chopped
~ 3 baby beetroots, cut into 8ths (Costco have some vacuum sealed packets which are tasty, quick and easy)
~ drizzle balsamic vinegar (I used a small amount of caramelised strawberry balsamic)
~ squeeze of lemon juice (half of a half)
~ drizzle of olive oil
~ pinch of sea salt
~ add the cooked quinoa

Top the salad with flaked almonds and slices of avocado.

rocket quinoa pomegranate beetroot almond avocado salad 2014-06-14 17.25.41

 

Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , , , , , , | Leave a comment

Healthy Beef Meatballs

Just by adding a few things to a traditional meatball/rissole recipe gives them some great flavour and extra nutrition!

Mix the following in a large bowl:
~ 400g lean beef mince
~ 1 small red onion, finely diced
~ 1 medium carrot, grated
~ 1 medium egg
~ 1/2 tsp ground cumin
~ 1 tsp ground coriander
~ 1/2 tsp sweet paprika
~ 1/2 tsp crushed garlic
~ 1/2 tsp crushed chilli (however much you like really!)
~ 1/2 tsp tomato paste
~ few drops of Worchester Sauce
~ salt & pepper

The mixture should be relatively wet, so to reduce the wetness I added quinoa flakes (around 1/4 cup total) until the mixture was a good consistency to roll into balls
Roll the balls in flour (I used Orgran plain flour as it is wheat free)
Place them on a baking tray lined with baking paper
Spray with Coconut Oil Spray and bake at 180C for 20-25 mins (turning half way)
I served with some blanched broccoli and green beans

beef meatballs quinoa

 

beef meatballs quinoa

Categories: Dinner, Healthy, Meat, Recipes | Tags: , , , , | Leave a comment

Breakfast Quinoa Porridge with Poached Pears

This is a filling and delicious alternative to oats – I find it best to make the night before so it is quick and easy to put together in the morning!

Poached Pears
Place the following in a medium sized pot (big enough to cover the pears in liquid):
~ 1 cinnamon stick
~ 1 star anise
~ peel & juice of 1 lemon
~ 1/4 cup caster sugar (most recipes use 2 cups, but I found even 1/4 cup was a bit sweet)
~ enough water to cover the pears
~ 2 pears, peeled

Bring to the boil and simmer for about 20 minutes (until the pears are soft to insert a knife/skewer)
Remove pears from the liquid and store in a plastic container

Quinoa Porridge
Place 1/2 cup dry quinoa and 1/2 tsp cinnamon in a small pot on medium heat
Toast for a few minutes, making sure not to let the quinoa catch
Add in 1.5 cups almond milk (or rice milk), 1/2 cup water, pinch salt and 1 tsp brown sugar (optional)
Bring to the boil and then reduce heat to a gentle simmer
Keep stirring, especially towards the end when there is less liquid (make sure not to leave it or it will boil over!)
You can store this overnight and then re-heat in the microwave or stove-top

Serve with poached pears, other berries and a spoon of greek yoghurt

     

Categories: Recipes, Sweet | Tags: , , , , | Leave a comment

Stuffed Mini Pumpkins

These pumpkins were too cute, I had to try them when I saw them in the local Asian grocery store.  Recipe inspired by Scandi Foodie once again!

Stuffing:
~ 100g cooked quinoa
~ 1 carrot, grated
~ 1 spring onion, sliced finely
~ juice of 1/2 lemon (or lime)
~ tbsp chia seeds
~ flaked almonds or pine nuts
~ olive oil
~ salt and pepper
~ pinch of ground coriander/nutmeg
Preheat the oven to 180C
Combine the stuffing mixture in a bowl
Cut the tops off 4 mini pumpkins and carve out the seeds
Place the pumpkins (with their tops on) on a baking tray and spray with some olive oil.
Bake for about 10 minutes
Remove from the oven and let cool slightly.
Fill each with the stuffing mixture
Place the tops on the pumpkins
Return to the oven for 10-15 minutes
Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , | Leave a comment

Quinoa, Kale & Pomegranate Salad

I’ve been trying to find a good recipe with kale as it is so nutrient dense (vitamin K, A and C) but didn’t want something that was too ‘hippy’ as I didn’t want to put off the people I was feeding!
The addition of the pomegranate makes it sweet and crunchy – thanks to Scandi Foodie for inspiration for this dish!

~ 3/4 cup dry quinoa, boiled in salted water for 10 minutes and drained
~ 1/2 bunch of kale (I used the purple variety that I found at my local asian grocers), steamed for about a minute then chopped coarsely
~ 1 pomegranate – seeds and juice
~ drizzle of balsamic vinegar
~ drizzle of olive oil
~ salt and pepper

Combine the above in a bowl.
Make a dressing in a glass or jug out of:

~ 1/3 tsp dijon mustard
~ 2 tsp apple cider vinegar
~ 2 tbsp olive oil
~ salt and pepper

Spoon dressing over the salad and serve! (makes enough for 3-4 people)

Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , | 2 Comments

Roast Vegetable, Chickpea and Quinoa Salad

This is a quick, easy, substantial dish and leftovers are great for lunches.  I’ve taken the inspiration from Michelle Bridges’ Roast Vegetable and Chickpea salad with dill yoghurt dressing and added a few extra things!

Turn your oven on to 170 C and place the following in a roasting tray:

~ 1/2 pumpkin cut into 2cm cubes
~ 1/2 large sweet potato, cut into cubes
~ 1 red capsicum, de-seeded and cut into chunks
~ 1/2 red onion, cut into chunks
~ 2 medium courgettes, cut lengthways and then into thick slices
~ drizzle of olive oil
~ 1 tsp ground coriander
~ salt and pepper

Bake for about 20 minutes and then add 1 tin of chickpeas, drained, for the final 10 minutes

While the above is roasting place 1 cup of dry quinoa in a pot of boiling water and cook for 10 minutes
Drain and set aside until the rost vegetables are ready
Combine the vegetables and the quinoa in a bowl and add the juice of 1/2 a lime, a drizzle of olive oil, salt & pepper and chopped coriander leaf.

You could spice up the dish with some pinenuts, feta or rocket/baby spinach if you wanted to.

 

Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Cauliflower Rice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins

Categories: Dinner, Recipes, Salads, Vegetarian | Tags: , , , , , , , , | Leave a comment

Broccoli Quinoa Salad

Quinoa is a great base for salads, you can add almost anything to it to make a delicious accompaniment to your meal.

Combine all the below ingredients in a bowl and mix carefully.

~ 1 cup dry quinoa, boiled for 10 mins and drained
~ 1/2 large broccoli, cut into florets, blanched for 1-2 mins in boiling water and drained
~  handful of pinenuts, lightly toasted for a couple of minutes in a pan
~ 10 cherry tomatoes, quartered
~ 3 spring onions, pan fried
~ 1/2 tsp ground coriander
~ salt and pepper
~ juice of half a lemon
~ drizzle of olive oil
~  handful of mint leaves, torn

Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , | 1 Comment

Quinoa Cauliflower Salad

This is a cut down version of a Caroline Velik salad I made for Christmas Day which everybody loved.  It can be a little more time consuming than the other salads, but it’s worth it in the end!

Quinoa Cauliflower Salad

~ 1 cup dry quinoa – boiled in salted water for 10 minutes then drained and set aside
~ 1/2 cup brown rice – boiled in salted water for 20 mins, drained
~ 1/2 cup french green lentils – boiled in salted water for 20 mins, drained
~ 1/4 or 1/2 a cauliflower (depending on how much you like cauliflower!)
~ 1 tsp ground coriander
~ 1 tsp ground cumin
~  2 tbsp plain flour
~ olive oil
~ couple of handfuls of pistachios
~ handful of cranberries, soaked in the juice of 1 orange (while prepping the rest of the dish)
~ handful of chopped coriander leaves
~ handful of chopped parsley leaves
~ juice of 1/2 a lemon
~ salt and pepper to taste

Place the cooked quinoa, rice and lentils in a medium sized bowl and set aside.
Cut the cauliflower into small florets and place them in a bowl with the ground coriander, cumin and flour – toss to coat.  Fry in a little olive oil for about 5 minutes until tender but still a little crunchy. Add to the bowl with the quinoa.
Add the pistachios, cranberries and herbs to the bowl and mix thoroughly.
Squeeze the juice of 1/2 a lemon over the top and mix through.  Add olive oil and salt and pepper to taste.

Also served with the steak on the plate is Tomato Basil salad and Watercress Pomegranate salad

Categories: Dinner, Healthy, Recipes, Salads, Vegetarian | Tags: , , , , , , , , , | 8 Comments

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