Showing posts with label quinoa. Show all posts
Showing posts with label quinoa. Show all posts

Friday, January 16, 2015

Mexican inspired Quinoa Salad served with Avocado

☆ Cook a cup full of quinoa in chicken or vegetable stock as instructed on the packaging and set aside to cool in a large bowl.
☆ In a small amount of olive oil fry until slightly blackened the kernels from 2 cobs of corn and again set aside to cool.
☆ In the same pan with a touch more olive oil fry until softened, about 5 minutes, a finely diced red onion. Add to this a teaspoon each of paprika, coriander powder and cumin powder and fry for about one minute until fragrant. Set aside to cool.
☆ Dice a mango and half a bunch of fresh coriander ... I have used mint on this occasion as I had no coriander. 
☆ When everything has cooled down combine all of the ingredients into the large bowl of quinoa finally adding the juice of a fresh lime.
☆ Serve this salad with quartered avocado and enjoy a light sustaining lunch time meal on its own or as a side with any choice of meat for an evening meal. You are limited only by imagination.        :) 


Thursday, January 30, 2014

Quinoa Mango Magic

Give this recipe a go if you like a touch of the sweet in your salad and I promise that you will love it. I adapted a recipe I found and I hope that  you will continue to adapt to suit your own tastes. Quinoa will take on the flavours of ingredients added to it and this salad is delicious with a nice balance of sweet and sour because of that fact.
Quinoa Mango Salad


  • Slowly simmer 3/4 cup of washed quinoa in 1 and 1/2 cups of chicken stock until all liquid has been absorbed. The quinoa will be cooked in about 20 minutes.
  • Place the warm grain into a bowl and add 1/2 cup sultanas or cranberries and 1/2 teaspoon each of ground fennel powder and salt. Mix through and leave to cool.



  • To the cool quinoa add 1 cup of diced mango and 1/2 pomegranate.
  • 1/2 cup of finely chopped coriander leaves and stems add a nice crunch or  parsley and the juice of 1/2 a lime squeezed over the top.
  • To turn this into a meal stir through some baby spinach or other salad leaves and top with diced avocado if you desire.

Thursday, June 27, 2013

Home made Indian banquet

- Coconut Water Dahl 
- Curried Vegetables
- Quinoa

Coconut Water Dahl - Curried Vegetables - Quinoa
This menu can be cooked at the same time and all will cook in about 20 minutes ... on the table in about 40 minutes even with preparation being taken into consideration ... why not give it a go as its ingredients  cost very little and when served decorated as described could easily be taken for authentic Indian cuisine by your family. 

Curried Vegetables


  • Prepare what ever vegetables you prefer ... I have used large chunks of pumpkin, sweet potato, broccolini and baby spinach leaves.
  • In a adequate saucepan place a little oil and fry off a couple of teaspoons of mustard seeds, and the same of cumin seeds along with a couple of bay leaves until popping and fragrant.
  • Sprinkle into this mix a good dessert spoon of curry powder and then add the root vegetables and stir to coat and start the cooking process ... 
  • Finally cover with water and bring to the boil then lower the heat and cover to cook for about 15 minutes ... add the lighter vegetables such as broccoli about halfway though and finally the spinach that just needs to wilt add at the very end and stir through to serve. 

Coconut Water Dahl


  • In a large saucepan soften off a diced onion for a few minutes and then add a couple of teaspoons of fresh grated ginger a couple teaspoons of ground cumin a touch of cayenne pepper to your liking and a 1/2 teaspoon of ground turmeric ... when fragrant 
  • add 2 cups of red lentils and 2 cans or 600 ml coconut water and 400 ml water and cook for 15-20 minutes ... add more water as this cooks if you prefer a soupier rather than thick Dahl.
Quinoa (as an alternative to rice)
  • Cook about a 1/2 cup per person by the absorption method instructions on the packet and by using coconut water or ordinary water or a mixture of both will give you a nice sweet flavour.
Serve these dishes in the centre of the table presented in individual bowls and sprinkled with fresh coriander, piping hot ... top the Dahl with a little natural yoghurt or serve on the side so the family can add their own as they choose. I don't make mine spicy at all however if you do the yoghurt becomes a cooling source of flavour.

If there are any left overs ... heat and serve the next day ... curries intensify in flavour the following day ... Yummo!!!



Friday, June 7, 2013

Quinoa (Anzac) Cookies

Can they get any more delicious - absolutely!
Quinoa (Anzac) Cookies


My inspiration comes from my cousins (Judy Miragliotta) recipe of yummy traditional Anzac Biscuits however for my delicious morsels I have changed it to suit me and made them with Quinoa flakes instead of the traditional oats used in Anzacs and another bonus twist I have added 50/50 coconut flour and plain flour ... you can use just plain flour if you choose but I just love the extra coconut flavour boost.



  • Mix all of your dry ingredients together in a large bowl ... 1/2 cup plain flour, 1/2 cup coconut flour, 1 cup of quinoa flakes, 1/2 cup raw caster sugar, 3/4 coconut (desiccated or the moist shredded one).
  • In a small saucepan melt together 150 grams of butter and two extra large tablespoons of golden syrup ... gentle simmering roll for a minute or two to achieve a nice caramelised golden colour.
  • To this mixture add a 1/2 teaspoon of bi-carb soda that has been dissolved in two dessert spoons of water ... while the mixture is still frothing add it to the dry ingredients and combine.
  • Form into biscuit size balls and flatten them to bake on baking paper in a gentle oven until golden brown ... these biscuits are very soft when first out of the oven so let them cool on the tray so as not to break them.



Mixing up a recipe to suit yourself and your family or adapting the ingredients to hand is what in my opinion cooking is all about. Loads of fun trying new ideas. Some will be successful like this one and some not so. 
Give your ideas a go you may be pleasantly surprised.



Wednesday, March 13, 2013

Lentil & Quinoa Slice

Lentil & Quinoa Slice
Lentil & Quinoa Slice

I have made this dish today for the first time. My version was inspired by the cooking show "Good Chef Bad Chef" and I have to say this is delightfully delicious.
  • Start by lightly frying off to soften some finely diced onion and a little minced garlic then add a teaspoon of Turmeric (this spice is so very good for us all and is a great aid to cancer prevention and you probably won't even notice it is in there).
  • Add to this any vegetables you may like. You can be as creative as you like as long as they are all uniformly diced or grated quite small. I have used today what was available in my little fridge, celery, broccoli stems, pumpkin, sweet potato and mushrooms.
  • Stir fry all of these until they are just cooked (final cooking to set is only short) and then add about a cup of almond meal which will soak up any liquid from vegetables such as zucchini and is also a source of protein.
  • Add to the mixture a drained tin of brown lentils and some cooked quinoa (as little or as much as you like mine was about 2 cups cooked).
  • Turn off the heat and stir through two eggs which will bind the mix together in the final bake.
  • Grease or line with baking paper a lasagne dish and press the mixture firmly into this and bake it in a moderate oven for about 15 minutes to set the slice and lightly browned on the top.

Variations of this recipe could easily be made, maybe a tablespoon of tomato paste or some fried bacon bits. If you wish to keep this vegetarian but wanted a little more protein try adding crumbled firm tofu. 

The slice when cooked is quite juicy and soft but will slice easily into portions. These slices can be eaten either hot straight from the oven or is equally nice served cold the next day.

It will keep for a few days in the fridge very safely as it contains no meat. Enjoy and let me know what you think.


Sunday, October 28, 2012

Quinoa, Coconut and Currants

Quinoa, Coconut, Currants

Did you know that Quinoa pronounced keen-wah is a grain, used by the ancient Incas that they referred to as "the mother grain" and today is defined as a supergrain. It is a wonderful alternative to rice or couscous in any recipe and in the case of this recipe an alternative to porridge... today's blog (serving size 2 large or 4 small)is equally nice served either warm or cold, with or without yoghurt or with  fresh fruit or a conserve topping.



  • In a medium saucepan combine 1.2 cup quinoa, 2 tablespoons honey, a pinch of salt, 1 cup currants, half can of coconut milk and a can of water... add the reminder coconut milk through the cooking process if it looks a little dry.
  • Bring to the boil and then simmer very gently for about 30 minutes until it resembles the consistency of porridge and the grains are soft and transparent.
  • Serve as you wish and top with any remaining coconut milk.

Wednesday, July 18, 2012

Quinoa Recipe


Spiced Indian Quinoa - Vegetarian dish.
Quinoa Recipe
  • Pan fry in a large heavy based pan until softened a finely diced onion, chilli and grated ginger in a couple of tablespoons of oil.
  • Add a tablespoon of curry powder and stir to combine.
  • Stir into this mixture 2 cups of Quinoa, 1 cup of diced pumpkin and 1 litre of vegetable stock... stir, bring to the boil and then reduce the heat and simmer until all liquid has been absorbed and the pumpkin is cooked through, about 15 minutes.
  • lastly add a cup of green peas and a drained tin of chick peas... heat through for a further 5 minutes.
  • To serve stir through a cup of chopped fresh coriander and plate up with a dollop of creamy yoghurt and some roasted cashews.
Serve with
fresh coriander, creamy yoghurt and roasted cashews

Monday, June 25, 2012

Quinoa

Broccoli and Quinoa Patties
Broccoli and Quinoa ("Qin Wah")Fritters
You know the old saying "the best thing since sliced bread" well I just gotta say that these patties in my opinion are "better than sliced bread" ... they are simply delicious and very very good for you. 
Quinoa is a grain like crop grown primarily for its edible seeds. It is a pseuducereal rather than a true cereal or grain. It is cooked in the same way as rice and in this recipe I have used the absorption method so that the grain will retain the flavour of the liquid added to it. The nutrient composition is very good compared with common cereals.Quinoa grains contain essential amino acids and good quantities of calcium, phosphorous and iron.

Firstly wash and place 1 cup of dry quinoa into a saucepan with 2 cups of stock of your choice for extra flavouring (water can be used instead)... bring to the boil and simmer gently for 15 minutes until all the liquid has absorbed... when cooked fluff up with a fork and transfer to a large bowl and set aside to cool.
In the meantime steam a head of broccoli florets... mash with a fork and add to the mix.
Purée a tin of white beans and add them also (these will add protein and help to bind the mix and no one will even know they are added).
In a frying pan soften off a finely diced onion and the diced stems of a bunch of coriander... finely diced bacon can be added here also if you wish.
When the mix is cooled add a lightly beaten egg, a cup of mozzarella cheese, a large handful of diced fresh coriander (basil can be substituted) and salt and pepper.
Form the mixture into patties and refrigerate for about 20 minutes before shallow frying them to a golden brown... do this quickly in hot oil until heated through... serve with a tomato relish or similar to your taste.







Thursday, February 23, 2012

Watermelon & Quinoa Salad with a Thai dressing

Watermelon & Quinoa Salad with Thai dressing
Refreshing watermelon I can't get enough of it on hot summer days this salad is easily thrown together in a few minutes is wonderfully cool and healthy to boot... don't be limited by my suggestions/ideas create your own additions to suit you and your family...

Watermelon & Quinoa Salad with Thai dressing
  • Mix in a large saucepan 1 cup of Quinoa and three cups of cold water. Bring to the boil then cover and simmer gently for about 15 mins until all liquid is absorbed. Strain rinse and cool. This can be done ahead of time. I usually do a double batch and have quinoa on hand in the fridge to add to just about every salad concoction. This grain will take on any flavour you add to it so add about 1/3 of the dressing to it before refrigeration. 


  • Whisk all dressing ingredients together ...
  • 1 tbs fresh minced ginger
  • 1/2 cup rice wine vinegar
  • 1/2 cup orange juice
  • 1/8 cup sesame oil
  • 1/2 cup extra virgin olive oil
  • 1 tsp light soy
  • Serve on a platter a layer of salad greens of your choice, lots of diced watermelon about 6 cups, thinly sliced fennel and spring onion, anything you fancy... sprinkle over the quinoa or serve separately as I have done and garnish with the remainder of the dressing and salted peanuts.