Quinoa and Tuna Baked Pumpkin
Saturday, January 06, 2024Pecan Quinoa Stuffed Medjool Dates
Tuesday, October 11, 2022A simple gluten free appetizer or snack that is ready in no time and will be a real crowd-pleaser. Bursting with flavour, it will be hard to have just one of these sweet and savoury morsels. If desired, wrap bacon around each stuffed date and secure with toothpick. Bake for 15 minutes until bacon is crisp. I garnished them with some fresh sage leaves, but next time I would make some crispy sage leaves to top the stuffed dates. If you don't have pecans, just substitute equal amounts of walnuts, macadamia, pistachios or hazelnuts.
Quinoa Filled Hokkaido
Sunday, October 13, 2019Autumn means PUMPKINS, one of the very low calorie vegetables. They are a particularly good source of dietary fibre, as well as a range of vitamins and minerals.
Quinoa (a mix of white and red), cooked in vegetable stock, scented with cinnamon, tossed with pumpkin seeds and cranberries, is stuffed into Hokkaido pumpkin halves, then baked until tender for a delicious, gluten-free, vegetarian meal. You can easily replace the Hokkaido with another squash like acorn or kabocha.
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- Heat the olive oil in a heavy-bottomed saucepan over medium heat. When it is hot, add the diced onion and ground cumin and cook, stirring frequently, until the onion is soft and golden brown, about 10 minutes.
- Add the quinoa to the saucepan and stir to coat the grains. Add the stock and raise the heat to high. When the liquid comes to a boil, reduce the heat to low, add the cranberries, and cover the pan. Cook at a slow simmer until the liquid has been absorbed, 20 minutes.
- Meanwhile, cut the Hokkaido pumpkin in half. Scoop out and discard the seeds and fibers. Place the pumpkin halves on a rimmed baking sheet and set it aside.
- When the quinoa is cooked, remove the pan from the heat and stir in the pumpkin seeds, cinnamon and lemon juice. Season with salt and pepper to taste.
- Position a rack in the lower third of the oven and preheat the oven to 190C/375F.
- Divide the quinoa filling among the pumpkin halves. Transfer the baking sheet to the oven and roast until the quinoa is hot and the flesh of the pumpkins is tender when pierced with a skewer or fork, 50 minutes. Serve immediately.
Tri-colour Quinoa with Pineapple and Miso Salmon
Wednesday, May 23, 2018Miso-glazed salmon and quinoa combined with fresh pineapple, pine nuts and salad greens to make a delicious, light but satisfying weeknight meal. I use red miso, which is typically made from soya beans fermented with barley or other grains, in the marinade for the salmon. Replace it with rice or soya based white miso instead if you need to go gluten free. You could use rice, kaniwa, or farro instead of quinoa.
Miso Salmon | Salad |
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- Combine miso paste, soya sauce, vinegar, coconut sugar, and olive oil in bowl. Use 1 tablespoon of the sauce to brush the salmon steak.
- Meanwhile well rinse quinoa and drain. Place them in a saucepan filled with 250 ml of water. Bring to a boil. Lower the heat to low and cook for 12 minutes or until the water is absorbed. Set aside to cool.
- Cook the salmon in a large skillet over medium-high heat for 3 minutes each side for medium or until cooked to your liking.
- Place quinoa, chopped pineapples, and scallions in a large bowl. Add 1 tablespoon of miso sauce and gently toss to combine.
- Place salad greens on platters. Top with quinoa and salmon. Sprinkle the roasted pine nuts over. Serve with extra miso sauce.
Tahini Puffed Quinoa Bars - Vegan, Gluten-Free
Thursday, February 22, 2018If you adore classic puffed rice bars, then these sweet, chewy, and seedy puffed quinoa bars are for you too. Not only are these bars great for kids, they are perfect in your lunch-box for an extra energy boost during the day. They are vegan, naturally gluten free, super tasty and contain no refined white sugar.
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- Grease a 20cm x 30cm baking pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
- Place tahini and maple syrup in a small saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until syrup has melted and mixture is combined.
- Combine puffed quinoa, sunflower seeds, pepitas and sesame seeds in a bowl. Add tahini-syrup mixture. Working quickly, stir until combined. Spoon mixture into the prepared pan, pressing with the back of a spoon to level and compact. Refrigerate overnight or until set.
- Cut into 16 - 20 bars. Store the rest in an airtight container in the fridge.
Tri-coloured Quinoa Rice Paper Rolls
Thursday, January 11, 2018Create a simple, healthy and flavourful lunch with these rice paper rolls which are low-cal, low-fat and gluten-free. Use the roasted chicken and cooked tri-coloured quinoa leftovers to make this time-saving, delicious meal.
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- Place quinoa and water in a saucepan over medium-low heat. Bring to a simmer. Cook, occasionally stirring, for 10-12 minutes or until quinoa is tender. Cool slightly. Toss with the tamari.
- Soak a sheet of rice paper wrapper in hot water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the quinoa in the middle of the rice paper. Top with sliced chicken, sweet pepper, chilli and fresh herb leaves.
- Roll up firmly to enclose the filling. Cover with a slightly damp cloth to preven drying out. Repeat with remaining sheets. Continue with remaining rice paper and fillings. Serve with extra tamari, if desired.
Vegan Gluten Free Toasted Quinoa Snack Balls
Thursday, September 28, 2017These energy-boosting snack balls of tri-coloured toasted quinoa, pureed dried mango, nuts and oats, are the perfect lunch-box fillers or as a high-energy mid morning treat.
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- Well rinse and drain the quinoa. Place them in a large nonstick skillet in a single layer over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried out and toasted, about 15 minutes. Set aside to cool.
- Place quinoa, quick oats, flaked coconut, and dried mango in a food processor and process to a crumb. Add in almond butter and maple syrup and whiz for 2-3 minutes until the mixture forms a paste.
- Roll tablespoonsful of mixture into balls. place on a tray and then refrigerate until firm.
Vegan Multi Seed Crackers
Thursday, February 23, 2017These 100% seed crackers, adapted from taste, are gluten-free, grain-free, nut-free, paleo and vegan. The recipe features a variety of seeds, and is full of fiber, omega-3 fatty acids and minerals. Enjoy them with avocado, hummus or cheese.
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- li>Place all the ingredients in a bowl. Set aside, stirring occasionally, for 20 minutes or until water has absorbed.
- Preheat the oven to 140C/280F fan-forced. Line 2 baking trays with non-stick baking paper.
- Press the seed mixture firmly, in a thin layer, onto each prepared tray, ensuring there are no gaps. Bake for 1 hour or until golden and crisp.
- Allow crackers to cool completely, then break into large pieces. Enjoy them with your favourite dips!
Quinoa Kaniwa Salad with Pomegranate and Kale
Wednesday, November 23, 2016Both quinoa and kaniwa are mineral-rich, protein-packed and naturally gluten-free. They are technically seeds, or so-called pseudograins, but they share many of the nutritional properties of whole grains. These two protein powerhouses are rooted in South America, and both cooked and eaten like a grain and can be subbed into recipes that call for rice and couscous. The main difference when cooking quinoa and kaniwa is that kaniwa does not need to be rinsed before cooking because kaniwa is free from saponins, the soapy-flavoured chemicals in quinoa.
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- Place rinsed and drained quinoa, kaniwa and 300 ml water in a medium saucepan, bring to the boil. Reduce heat to low, cover and simmer for 15 minutes until water has been absorbed and quinoa and kaniwa are al dente.
- In a small bowl, whisk together the vinegar, shallots, maple syrup and mustard. Slowly whisk in olive oil and season with salt and pepper.
- In a large bowl, toss the quinoa, kaniwa, pomegranate seeds and vinaigrette. Top with the chopped almonds and serve on a bed of thinly sliced white radish immediately.
Puffed Quinoa, Hemp and Chocolate Bars - Vegan, Gluten-free, Grain-free
Wednesday, September 07, 2016Packed full of wholesome ingredients, these tasty nutritional powerhouses are so easy to make and a perfect healthy snack on the go. Instead of using puffed quinoa, you could use puffed amaranth or puffed rice in this recipe.
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- Line a 22cmx14cm rectangular pan with a large sheet of plastic wrap, with extra plastic hanging over edges of the pan. Stir together the puffed quinoa, hemp seeds, and vanilla powder in a bowl.
- In a saucepan, add cocoa powder, maple syrup and coconut oil. Heat over the medium heat until the mixture is melted and smooth.
- Pour over the amaranth mixture and stir until evenly coated. Transfer the mixture to the prepared pan and press down firmly with the back of a wooden spoon.
- Cover with plastic and refrigerate for 1 hour or until set. Cut into bars to enjoy.
Quinoa, Coconut Flour Einkorn Banana Bread (Sugar Free, Dairy Free)
Thursday, June 30, 2016A deliciously healthy banana bread made with a mix of freshly milled einkorn flour, defatted coconut flour and quinoa flour. It's dairy free, sugar free, packed with nutrients and perfect for breakfast or a healthy snack in between meals.
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- Preheat your oven to 180C/350F. Grease and line base of a large 13cm x 21cm loaf pan with parchment paper.
- In a blender, add in overripe bananas, eggs, pumpkin seed oil, sunflower seed butter and brandy. Process all the ingredients until smooth .
- Sift together the flours, baking powder, baking soda, salt, vanilla powder and spices together in a large bowl and pour the wet mixture onto the dry mixture, folding gently but thoroughly.
- Pour into the prepared pan. Smooth the surface. Sprinkle the surface with 1 tablespoon of sunflower seeds if desired and bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool before turning onto a wire rack to cool completely. Slice and serve with sunflower seed maca butter.
Paprika Chicken with Quinoa Tabbouleh
Thursday, June 02, 2016With tender paprika chicken breast, an excellent source of lean protein, and quinoa, a gluten-free wholegrain also rich in protein, dietary fibre and antioxidants, this is a satisfying and super healthy dish that is filled with wonderful flavours and textures.
Paprika Chicken with Quinoa Tabbouleh
adapted from taste
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- Combine 300 ml water and rinsed quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
- Add herbs, tomato, and spring onion to quinoa and toss to combine. Combine olive oil, lemon juice, 1/2 teaspoon paprika, cumin, cayenne and sugar, then season with salt.
- Place yoghurt in a bowl and drizzle over 2 teaspoons dressing, then sprinkle with some paprika. Toss the salad in remaining dressing.
- Mix 1/2 tablespoon olive oil and remaining 1/2 teaspoon of paprika, season, then brush over chicken. Heat a large grill pan until hot. Add in chicken and cook for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.