Tag Archives: Quinoa

Seasonal Salad

Posted on by

0

IMG_7337

Roast Cauliflower, Quinoa and Spinach Salad

Simple winter salad recipe goes perfectly alongside any grilled meats, roast or just by itself. I served mine with some chicken and leek potato cakes, the depth of  flavours in this salad is perfect as a side to mid-week dinner or lunch time snack.

Ingredients:

1/2 cauliflower, shaved *see picture below
3 garlic cloves, finely grated
2 tbsp. peanut oil
1 lemon zest and juice
1/4 cup finely grated parmesan
1/2 cup quinoa, cooked
1 cup spinach, finely sliced
3 tbsp. sultanas
1 tsp. black sesame seeds
3 tsp. sunflower seeds
2 tsp. italian parsley, rough chop
salt and pepper

Method:

  1. Pre-heat oven to 180 degress.
  2. In oven prof dish place shaved cauliflower, garlic, lemon juice and oil. toss to combine and bake for 25-30 minutes until browned. Stir halfway through the cooking process.
  3. Remove from oven and scatter over grated parmesan, leave to melt.
  4. In a bowl combine cauliflower, spinach, quinoa, lemon zest, parsley, sunflower seeds, sesame seeds and generous seasoning of salt and pepper. Toss to combine.

Serves: 1-3

Shave cauliflower on an angle.

Shave cauliflower on a angle.

Stir halfway through the cooking process.

Stir halfway through the cooking process.

Sprinkle over finely grated parmesan.

Sprinkle over finely grated parmesan.

Combine all ingredients in a bowl and toss.

Combine all ingredients in a bowl and toss.

Enjoy

Enjoy

Slow cooked Coconut, Apple and Quinoa Pudding

Posted on by

0

A velvety delicious pudding, just place it on the stove and within 30 minutes you’ll have a soft tasty pudding. Inspiration came from rice pudding how it is cooked over a low heat and absorbs the milk or cream.

So here I’ve made a gluten and dairy free pudding, using coconut cream and natural sweetener New Zealand Manuka honey.

Slow cooked Coconut, Apple and Quinoa Pudding

1 cup quinoa, rinsed
1 can coconut cream
3 tsp Manuka honey
2 apples, cored and cut into chunks
1/8 tsp cinnamon

Combine all ingredients in a medium size pot, bring to the boil stirring often.
Drop heat to low and gently simmer for around 25-30 minutes, until quinoa is soft and has absorbed most of the coconut cream ( it will be velvety and soft texture, apple will be perfectly cooked)
Serve on it’s on or with some plain yoghurt.

Easy Autumn Salad and Seared Ribeye

Posted on by

0

IMG_1532

 

Seared Ribeye steak with Quinoa and fresh Rocket Salad

Ingredients

1 ribeye steak
2 tbsp. worcester sauce
1 tsp. fresh garlic, crushed
1 tbsp. olive oil

1/2 cup cooked quinoa
1 lemon, zest
1 cup fresh rocket
1/2 cup baby spinach
1/4 red capsicum, fine dice
1/2 zucchini, julienne slice
5 basil leaves, rough rip
2 tsp. balsamic vinegar
1 tsp. olive oil
Pinch salt and pepper

Method:
1. Season steak both sides generously with salt and pepper, rub in garlic and worcester sauce, leave to sit for 5 minutes for meat to take on flavours.
2. In a bowl combine all remaining ingredients apart from balsamic, lemon and second measure of olive oil.
3. Toss together gently, over mixing with bruise the greens.
4. Rub steak both sides in first measure of olive oil, heat fry pan nice and hot.
5. Sear steak 3 minutest each side for a medium rare finish. Rest steak for 5 minutes, this relaxes the meat and retains the juices.
6. Dress salad with balsamic and lemon zest and a good seasoning of salt and pepper, slice steak against the grain.
7. Serve your salad on a plate topped with your juicy seared steak.
8. ENJOY

Autumn Salad

Autumn Salad

Cranberry and Coconut infused Quinoa Porridge

Posted on by

1

Quinoa and cranberry porridge

 Cranberry and Coconut infused Quinoa Porridge

Quinoa an ancient grain that has been dated back to 6000 years ago to the Inca period. “The Mother Grain”, a life-giving seed delivered from the heavens by a sacred bird. (Zevnik, 2009)
A source of complete protein and packed with additional nutrients , Quinoa is one grain that should defiantly not be missed in your diet.

A good friend of mine told me about a dish she created last year, Quinoa Porridge.
This hadn’t appealed to me then but however know when I am working through some health issues and have an allergy to gluten it is fitting to try.
Having recently considered what are the “other options”, within the food scene I have thought about many ways you can replace common everyday ingredients with ones which provide a large amount of nutrients.

For breakfast this morning I decided to create my own quinoa porridge.
Wanting to achieve something with delicate flavour and warming notes I set about to see what ingredients I had in the cupboard.
Coming up with the idea of cranberry and coconut infused quinoa porridge.

It has a light taste of coconut followed by natural sweet bursts of cranberry, the topping of fresh strawberry adds a refreshing note followed by the crunch of the toasted sunflower seeds and thread coconut.  A well-rounded tasty gluten-free option to the classic oat porridge dish.

Tasty additions

Cranberry and Coconut infused Quinoa Porridge

Ingredients:
1/2 cup quinoa
1/2 cup water
1/2 cup lite coconut cream
1/4 cup water
1 Tbsp. manuka honey
1/4 tsp. cinnamon
2 Tbsp. dried cranberries
pinch salt

Toasted thread coconut and sunflower topping with fresh strawberries:
2 Tbsp. thread coconut
1 Tbsp. sunflower seeds
2 large fresh strawberries, large dice

Method:
1. Combine he quinoa and first measure of water and soak in a bowl for 15 minute. This helps to remove the bitter flavour that this ancient grain produces. Drain in a fine sieve and add to a medium saucepan.
2. Into the saucepan add coconut cream, cinnamon, honey, second measure of water, cranberries and a pinch of salt. Stir to combine.
3. On a low heat bring to a simmer for around 15-18 minutes, until most of the liquid has evaporated and the quinoa has started to become clear. Turn of the heat and leave to sit while you toast your topping.
4. Heat a medium fry pan to a hot heat , add thread coconut and sunflower seeds. Stir constantly to avoid burning you just want a light browning of the coconut and seeds seen above. Remove from heat.
5. In a bowl place your cranberry and coconut infused quinoa porridge, topped with your fresh strawberries and crunchy toasted topping. Finish with a couple spoonful’s of coconut cream and enjoy.

Severs: 1

However you can use this simple method of making a delicious gluten-free porridge and adapt different flavours and topping of your choice.