Gluten Free Sprouted Black Quinoa Bread
Tuesday, May 20, 2014This is a nutrient rich, dense and moist quinoa bread that I found here. It has a nutty texture that comes from the sprouted black quinoa and makes the perfect sandwiches.
I can’t tell you how good it tastes and how easy this recipe is. The most important steps would be to soak your quinoa overnight until sprouty before starting the recipe and puree it with other ingredients in your food processor. Don't expect it would resemble the traditional bread because it's naturally gluten-free, it wouldn't rise high. Use white or red quinoa if you don't have the black variety and tapioca starch can be substituted with cornstarch.
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- Rinse quinoa thoroughly and place them in a pot or plastic container. Cover the quinoa with water and let soak overnight. Drain.
- Preheat the oven to 190C/375F. Grease or line a small loaf pan with parchment paper.
- Place the drained quinoa in a blender along with egg whites, almond milk, maple syrup, tapioca starch, and a good pinch of sea salt. Process until everything is well blended and pureed. You don't want any whole quinoa seeds left.
- In another bowl, whisk together the almond meal, baking soda, and baking powder. Pour the pureed quinoa mixture into the dry one. Mix until just incorporated. The mixture will as runny as pancake batter.
- Pour the batter into the prepared pan and bake for about 50 minutes. Remove the bread from the pan and cool on a wire rack for 10 minutes before slicing.
Quinoa, Chickpea and Strawberry Salad with Sundried Tomato Vinaigrette
Tuesday, April 22, 2014This delicious quinoa salad with chickpea, strawberries, and cucumber along with a sundried tomato dressing is short on gluten but not on taste, and packed full of healthy goodness. It can be enjoyed at room temperature or chilled, which makes it a great choice for picnics, potlucks, and packed lunches!
Salad | Sundried Tomato Vinaigrette |
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- Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium saucepan. Add water and bring to a boil over high heat. Reduce heat to low. Simmer for 10 to 15 minutes or until water has absorbed. Set aside to cool and fluff with a fork.
- Blend all the vinaigrette ingredients together, adding the olive oil last until you get the desired consistency.
- Place the quinoa, diced cucumber, chickpeas, and quartered strawberries in a large bowl. Add in dressing and toss to combine.
Quinoa Root Vegetables Salad with Curry Vinaigrette
Monday, January 13, 2014This simple, yet rewarding protein-rich quinoa recipe with ginger-curry vinaigrette, which tastes even better the next day, is a great way to use up any winter vegetables you have in the fridge. It's wonderful as a salad and a side dish with some oven roasted chicken, or as a vegetarian main.
Parsley root, aka Hamburg parsley, rooted parsley, looks deceptively similar to a parsnip, but is less pungent than parsnip and has a faint parsley taste. It has a sweet taste, and is often used in soups, stews, and side dishes in Germany.
Salad | Ginger Curry Vinaigrette |
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- In a bowl, whisk together the lemon juice, vinegar, honey, curry powder, ginger, garlic, salt and pepper. Whisking constantly, add the oil in a slow, steady stream, until the mixture is emulsified and well combined. Taste and adjust the seasoning.
- Preheat oven to 200C/400F. Place root parsley, carrots, oil and spices in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for about 25 minutes until tender.
- Meanwhile, place quinoa and water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
- Place quinoa in a salad bowl. Add root vegetables, arugula and the dressing. Toss gently to combine.
Gluten Free Quinoa Chocolate Cake
Tuesday, October 08, 2013This would be a fantastic chocolatey cake to make if you need a gluten-free sweet treat. You won't be disappointed. The cake bakes with the cooked quinoa instead of flour, and it can also be made dairy-free by using creamy almond or soya milk instead of buttermilk. It is moist, dense and rich that you won't believe it secretly healthy.
Gluten Free Quinoa Chocolate Cake
Adapted from Quinoa 365Quinoa Chocolate Cake | White Chocolate Ganache (optional) |
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- Preheat the oven to 180C/350F. Line a 8-inch springform pan with parchment paper and grease the sides with a little coconut oil.
- In a mixing bowl, add in cooked quinoa, buttermilk, eggs, vanilla extract, honey, and coconut oil. Stir until incorporated. Now sift in cocoa, baking powder, baking soda and salt. Stir until blended and all dry ingredients are moistened.
Pour the batter into the prepared baking pan. Bake in the middle of hot oven for about 50 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool in the pan on a wire rack before serving. - Place the chopped white chocolate into a medium size bowl. Heat the cream in a small saucepan until just boiling. Pour the cream over the chocolate and leave to stand for two minutes. Stir the ganache until smooth. Leave the white chocolate ganache to cool and thicken a bit. Coat the cake with white chocolate ganache if desired or simply dust with the powder sugar. The cakes can be stored covered in the refrigerator for up to 1 week.
Quinoa Radicchio Wraps with Chia Seed Vinaigrette
Sunday, September 29, 2013A simple quinoa salad with white beans, pomegranate seeds, sweet pepper, and onion, tossed with a chia seed Dijon vinaigrette wrapped in refreshingly bitter radicchio lettuce leaves in this delicious, low-fat, and gluten-free appetizer.
Chia Seed Dijon Vinaigrette | Salad |
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- Mix together the chia seeds and water in a bowl, stirring well. Set aside until it becomes gel-like, about 15 minutes.
- Whisk together the chia seed gel, white balsamic, Dijon mustard, chilli flakes, maple syrup and minced garlic. Season with salt and pepper to taste.
- Rinse the radicchio and pat dry. Cut radicchio in half and separate the leaves into serving shells.
- In a large salad bowl, add in the cooked quinoa, white beans, pomegranate seeds, diced bell pepper and red onions. Pour some prepared chia seed vinaigrette into the salad. Toss until well blended. Spoon the salad into the radicchio shells. Garnish with chives and onion rings.
Quinoa Herring Roe Salad
Monday, April 29, 2013This simple and colourful quinoa salad is ridiculously good for you, tasty, versatile and so simple to prepare with cherry tomatoes, fruits and herring roe. It's perfect for potluck or anytime really!
Herring roe is in truth the milets, which is from male fish, in other words, it's herring sperm. Leave it out if you are a vegetarian.
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- Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Set aside to cool.
- Whisk olive oil, lime juice, cumin, salt, and chilli flakes together in a bowl.
- Combine quinoa, tomatoes, diced fruits, and green onions together in a salad bowl. Pour dressing over quinoa mixture. Toss to coat and season with salt and black pepper. Serve immediately.
Multiseed Bread with Carrot and Yogurt
Friday, November 16, 2012Another daily bread,adapted from Küchen Götter, contains grated carrots, plain yogurt and seeds such as flax seed, quinoa, buckwheat and amaranth, which are all good for you.
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- Whisk together bread flour, spelt flour, sugar, and salt in a mixing bowl. Make a well in the center. Add in seeds, grated carrot, 50 grams of yogurt and water.
- Stir at first on low speed until a rough dough begins to form. Increase the speed and beat until the dough is smooth and elastic.
- Turn out the dough and shape into a ball. Return it to the mixing bowl. Cover with a kitchen towel leave it in a warm place for an hour or until it’s doubled in size.
- On a lightly floured work surface, roll the dough into a rectangular shape and roll it up. Place it into a parchment paper lined loaf pan. Cover again with the towel and set aside in a warm place for 50 minutes to rise.
- Preheat the oven to 200C/400F. When the loaf has risen, brush the surface with the rest of yogurt and bake for 50 to 60 minutes until nicely golden brown.
Roasted Beet Mozzarella Salad with Quinoa
Monday, November 12, 2012This is a twist on a classic Italian antipasta - Insalata Caprese, using roasted beetroot instead of tomatoes and quinoa for a healthy and satisfying lunch salad, which is very easy and quick to put together.
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- Cut the roasted beet into 1cm thick slices. Drain and slice the buffalo mozzarella into thick pieces. Arrange them alternately on a serving platter so that they overlap.
- Cut the chives into thin rings. Whisk together the olive oil, lemon zest, lemon juice, pinch of sugar, salt and pepper in a bowl.
- Pour half of the dressing over the salad and allow it to marinate for 5 minutes. Toss the cooked quinoa with the rest of the dressing and some chives. Mound the well tossed quinoa in the center of the beet-mozzarella salad. Sprinkle some chives and sea salt over.