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Quinoa and Blueberry Power Bars

Monday, July 22, 2024

A superfood-packed power bar, adapted from Donna Hay, these no-bake quinoa and blueberry power bars are naturally gluten-free, refined-sugar free and perfect for on-the-go. I used Davert organic 100% almond butter (no added sugar or sweeteners) for the recipes because it contains heart-healthy monounsaturated fats as well as vitamins and minerals. Feel free to use natural peanut butter instead. Use regular dried blueberries if you don't have accesse to freeze-dried one. These bars can be stored in an airtight container in the refrigerator for up to two weeks.

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Sumac Roasted Salmon with Quinoa Salad and Tahini Sauce

Tuesday, June 11, 2024

Looking for a simple meal to put together in under 30 minutes? Try this exotic Middle Eastern inspired baked salmon that will leave you feeling satisfied, with a delightful quinoa salad that's packed full of healthy goodness. Throw in some olives if you desired. You can use smaller salmon pieces, but cooking a whole piece of fillet is much cheaper.
Sumac is a tart crimson-coloured spice that's a staple of Middle Eastern and Mediterranean cuisines. It has a sour, floral tang that's a bit like lemon or lime but isn't quite as astringent.

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Quinoa and Tuna Baked Pumpkin

Saturday, January 06, 2024

Packed with nutritious ingredients and delicious flavours, this baked butternut pumpkin with tri-coloured quinoa, tuna, and feta makes a perfect comforting fall/winter meal. It's low calorie and naturally gluten-free. Use other type of pumpkins or winter squashes instead of butternut if you prefer.

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Pecan Quinoa Stuffed Medjool Dates

Tuesday, October 11, 2022

A 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.

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Quinoa Filled Hokkaido

Sunday, October 13, 2019

Autumn 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.

1 tbsp Olive oil
1 Small yellow onion, cut into 1/3-inch dices
3/4 tsp Ground cumin
150 g Quinoa, rinsed in cold water and drained
450 ml Vegetable stock
50 g Dried, unsweetened cranberries
1 / 800 g Hokkaido pumpkin
30 g Pumpkin seeds
1/3 tsp Ground cinnamon
1-2 tsp Fresh lemon juice
Salt and freshly ground black pepper

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.

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Tri-colour Quinoa with Pineapple and Miso Salmon

Wednesday, May 23, 2018

Miso-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
2 tbsp Red miso paste 1 tbsp Light soya sauce 2 tbsp Sherry vinegar 1 tbsp Coconut sugar 1 tbsp Olive oil 300 g Salmon steak	100 g Tri-colour quinoa, rinsed, drained 1/2 Fresh pineapple, peeled and chopped 3 Scallions, chopped Salad greens Handful of roasted pine nuts

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.

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Tahini Puffed Quinoa Bars - Vegan, Gluten-Free

Thursday, February 22, 2018

If 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.

180 g Tahini
250 g Maple syrup
100 g Puffed quinoa
200 g Sunflower seeds
200 g Pepitas
30 g Black sesame seeds
30 g White sesame seeds

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.

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Tri-coloured Quinoa Rice Paper Rolls

Thursday, January 11, 2018

Create 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.

100 g Tri-coloured quinoa, rinsed
200 ml Water
1 tsp Gluten free tamari plus extra to serve
10 Rice paper sheets
200 g Leftover roasted chicken breast, thinly sliced
1 Sweet pepper, deseeded and thinly sliced
1 Fresh red chilli, thinly sliced diagonally
Fresh parsley, cilantro or mint leaves

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.

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Vegan Gluten Free Toasted Quinoa Snack Balls

Thursday, September 28, 2017

These 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.

60 g Tri-coloured quinoa, rinsed and drained
80 g Quick oats
30 g Flaked coconut
50 g Dried mango, finely chopped
80 g Creamy almond butter
50 g Maple syrup

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.

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Vegan Multi Seed Crackers

Thursday, February 23, 2017

These 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.

180 g Sunflower seed kernels
70 g Flaxseed
70 g Red quinoa
50 g Chia seeds
1/2 tsp Garlic salt
1/2 tsp Chilli salt
1/2 tsp Dried thyme
360 ml Warm water

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!

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Quinoa Kaniwa Salad with Pomegranate and Kale

Wednesday, November 23, 2016

Both 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.

100 g Quinoa, well rinsed and drained
50 g Kaniwa
Handful of kale, chopped
200 g Pomegranate seeds
A handful of almonds, toasted and coarsely chopped
1 Small white radish, peeled and thinly sliced, optional

2 tbsp Apple cider vinegar
1 tbsp Finely chopped shallots
1 tbsp Maple syrup
2 tsp Dijon mustard
4 tbsp Extra-virgin olive oil
Sea salt and freshly ground pepper, to taste

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.

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Quinoa and Blueberry Power Bars

Sumac Roasted Salmon with Quinoa Salad and Tahini Sauce

Quinoa and Tuna Baked Pumpkin

Pecan Quinoa Stuffed Medjool Dates

Quinoa Filled Hokkaido

Tri-colour Quinoa with Pineapple and Miso Salmon

Tahini Puffed Quinoa Bars - Vegan, Gluten-Free

Tri-coloured Quinoa Rice Paper Rolls

Vegan Gluten Free Toasted Quinoa Snack Balls

Vegan Multi Seed Crackers

Quinoa Kaniwa Salad with Pomegranate and Kale

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