quinoa

Chicken & Quinoa Cakes

Quinoa is a gluten-free nutritional powerhouse. It is often called a ‘grain’ but it is actually a seed and is pronounced keen-wah – just in case you go asking for it and they look at you like you are a twit for pronouncing it how it’s spelt :) Quinoa is a complete protein source containing 9 essential amino acids and is particularly high in Lysine which is responsible for healthy tissue growth and repair. Quinoa is also a great source of magnesium, is low in fat and is a lower carbohydrate solution to grains. I always rinse my quinoa well before cooking to remove the toxic (but naturally occurring) bitter coating, called saponin.

2 cups cooked quinoa
2 chicken breasts, minced
2 tbs fresh thyme, chopped finely
2 tbs fresh sage, chopped finely
2 eggs, lightly beaten

Preheat oven to 180C and line a baking tray with baking paper. Mix all ingredients together in a bowl. Form into patties and place on baking tray. I sprinkled some of my homemade Goats Milk Ricotta on top as well. Bake for 15-20 mins until cooked through. Quick, easy, delicious.

20120910-130317.jpg

Quinoa Risotto

Quinoa is a gluten-free nutritional powerhouse. It is often called a ‘grain’ but it is actually a seed and is pronounced keen-wah – just in case you go asking for it and they look at you like you are a twit for pronouncing it how it’s spelt :) Quinoa is a complete protein source containing 9 essential amino acids and is particularly high in Lysine which is responsible for healthy tissue growth and repair. Quinoa is also a great source of magnesium, is low in fat and is a lower carbohydrate solution to grains.

2 cups quinoa (soaked for a few hours prior if you have time, overnight is even better)
1 cup white wine (optional)
4 cups hot Vegetable Stock (you can use chicken if you prefer)
1/2 cup fresh parsley- chopped
1/4 cup fresh thyme (you can use basil, sage or any other herb you like)- chopped
1 onion- finely diced
3 cloves garlic, crushed
1 tbs oil of your choice (I used macadamia)
Pinch salt
Cracked pepper to taste
2 chicken breasts- cubed
1 cup chopped mushrooms
1 zucchini- cut into chunks
Few handfuls of baby spinach (optional, I just like green stuff in my dinner)

Heat a large deep frypan or saucepan, add oil and cook chicken until sealed and about 1/2 cooked. Remove from pan and set aside. Add garlic and onion and sauté until onion is soft. Add drained and rinsed quinoa and wine and bring to a simmer for a 3 minutes. Add 2 cups of the stock, bring to the boil and reduce to a simmer. Allow to simmer for 5 minutes, stirring occasionally & add stock a bit at a time as it is getting absorbed. After 5 minutes, add remaining stock and all remaining ingredients and stir well. Bring back to a simmer and simmer for a further 10 mins, stirring occasionally or until quinoa is cooked. Once it is cooked, remove from heat and serve.

20120812-110515.jpg

Fig & Pistachio Porridge

Now I used quinoa for my porridge but you can definately use oats, buckwheat or whatever else you like to make porridge with. This makes 2 large serves. Quinoa is a gluten-free nutritional powerhouse. It is often called a ‘grain’ but it is actually a seed and is pronounced keen-wah. Quinoa is a complete protein source containing 9 essential amino acids and is particularly high in Lysine which is responsible for healthy tissue growth and repair.

1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
2 cups quinoa
1 cup water
3 cups milk of your choice (dairy, soy, coconut, almond)
1 cup chopped dried figs
1/2 cup toasted pistachios
Honey, to serve

In a saucepan, add milk, water and quinoa and bring to a simmer, stirring occasionally. Simmer for about 10 minutes uncovered. Add figs and maple and continue to sir and simmer for about another 5 minutes. Cover with a lid and allow to stand without heat on for 5-10 more minutes. Remove from heat, serve into bowls, drizzle with honey and sprinkle with pistachios. YUM!

20120630-193748.jpg

20120630-194000.jpg

Chai Quinoa Porridge

It’s cold outside and warm porridge is the perfect way to warm your morning! Quinoa is a gluten-free nutritional powerhouse. It is often called a ‘grain’ but it is actually a seed and is pronounced keen-wah – just in case you go asking for it and they look at you like you are a twit for pronouncing it how it’s spelt :) Quinoa is a complete protein source containing 9 essential amino acids and is particularly high in Lysine which is responsible for healthy tissue growth and repair (if have a coldsore- get lots of Lysine into you! Read more about this here ). Quinoa is also a great source of magnesium, is low in fat and is a lower carbohydrate solution to grains.

1 cup quinoa- rinsed in cold water
2 cups milk- coconut, almond, soy or dairy
2 heaped teaspoons chai tea or 2 chai teabags
1 tbs pure maple syrup
1/2 cup chopped dates

In a saucepan, add milk and warm over a low heat. Once milk is warm place 2 chai tea bags or loose leaf holder of chai into the saucepan to infuse the milk. Allow to infuse over the low heat for 5 minutes then remove tea leaves/bag. Add quinoa and bring to a simmer, stirring occasionally. Simmer for about 10 minutes uncovered. Add dates and maple syrup and continue to sir and simmer for about another 5 minutes. Cover with a lid and allow to stand without heat on for 5-10 more minutes. I served mine with some toasted seeds and coconut but some yoghurt would be nice too.

20120617-192155.jpg

Quinoa and Roast Vege Salad

Quinoa is a gluten-free nutritional powerhouse. It is often called a ‘grain’ but it is actually a seed and is pronounced keen-wah – just in case you go asking for it and they look at you like you are a twit for pronouncing it how it’s spelt :) Quinoa is a complete protein source containing 9 essential amino acids and is particularly high in Lysine which is responsible for healthy tissue growth and repair (if have a coldsore- get lots of Lysine into you! Read more about this here .Quinoa is also a great source of magnesium, is low in fat and is a lower carbohydrate solution to grains.

2 cups Quinoa- rinsed in cold water well
Vegetables- whatever you like, I used mushroom, red onion, capsicum, zucchini, pumpkin, cherry tomatoes, squash and purple carrots
1 tbsp cumin
1 tsp Garam Marsala
1 tbs cinnamon
Juice and zest of 1 orange
Juice 1 lemon
Continental Parsley- chopped roughly
Good glug of Extra virgin olive oil or flaxseed oil

Chop the veges in rough chunks, spread on baking paper on some baking trays and sprinkle with cinnamon. Roast at about 170 degrees C until they are cooked then put aside. Cook quinoa according to package instructions (usually 1 cup quinoa to 2 cups water) and add the cumin, Garam Marsala and orange juice to the pot at the very beginning, I do mine in the rice cooker. Once it is done cooking, remove from heat and place a clean, dry tea towel over the top of the rice cooker/pot and replace the lid and allow to stand for 5-10 minutes. This will absorb any excess moisture and ensure you have nice fluffy quinoa, not gluggy. Place the quinoa aside to cool. In a container combine orange zest, lemon juice and oil and whisk to combine. Toss together veges, parsley and quinoa and drizzle with dressing. You can add some grilled chicken or beef or even a tin of tuna or salmon for a quick and easy meal. This stores well in the fridge for a few days so great to make a big batch and use the leftovers for lunches.

20120503-143439.jpg