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Black Quinoa Spelt Muffins

Sunday, November 16, 2014

These delicious and moist quinoa spelt muffins, adapted from Martha Stewart, are an ideal breakfast on the go or for a post work out treat. They are healthy, protein packed, and refined sugar free. Use regular quinoa if you don't have the black variety.

120 g Black quinoa, rinsed
240 ml Water
240 g Refined spelt flour
0,6 g Pure stevia extract powder (or 180 g sugar)
1+1/2 tsp Baking powder
1 tsp Salt
60 g Raisins
60 ml Olive oil
180 ml Milk
1 Large egg
1 tsp Vanilla extract

Preheat oven to 180C/350F. In a medium saucepan, bring quinoa and water to a boil. Reduce to a simmer. Cover and cook until water has been absorbed and quinoa is tender, about 15 minutes.
Meanwhile, prepare a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, pure stevia extract, baking powder, salt, raisins, and 300 grams of cooked quinoa. Reserve any leftover quinoa for another use.
In a small bowl, whisk together olive oil, milk, egg, and vanilla extract. Add milk mixture to flour mixture, and stir just until combined. Divide the batter among prepared muffin cups.
Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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Black Quinoa Pumpkin Salad with Avocado Sour Cream Dressing

Wednesday, September 24, 2014

This protein-packed quinoa salad embodies the flavors of autumn, but it's great served any time of the year. This salad is packed with spicy roasted pumpkins, black quinoa and red onions, and finished with a creamy herby avocado dressing. Great warm or cold, as a meatless main or side dish!

Black Quinoa Pumpkin Salad with Avocado Sour Cream Dressing

inspired from this and this

Avocado Sour Cream Dressing	Salad
1 Avocado 150 g Sour cream 1 tbsp Lime juice 3 tbsp Water 1 clove Garlic, crushed Salt and pepper, to taste Chopped mixed fresh herbs of choice	350 g Pumpkin, peeled and roughly cut 1/2 tsp Chilli flakes 1 tsp Finely chopped garlic 2 tsp Finely chopped fresh ginger 1 tbsp Olive oil Sea salt and freshly ground black pepper 120 g Black quinoa 350 ml Water 1 Red onion, sliced Parsley or cilantro leaves

Place all ingredients for the dressing in a food processor and blend until smooth. Chill until ready to serve.
Preheat the oven to 180C/350F.  Put the pumpkin, chilli flakes, garlic, ginger, olive oil, salt and pepper in a large bowl and toss until well coated.  Spread evenly in a roasting tray lined with baking paper), then roast for 30 minutes, or until the pumpkin is just cooked through but still firm.
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.
 Combine the pumpkin, red onion and black quinoa in a large serving plate. Garnish with parsley and serve with avocado dressing.

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Freekeh Black Quinoa Cookies

Thursday, July 17, 2014

These delicate buttery wholegrain cookies, made with ground green spelt berries, black quinoa, butter and egg, sweetened with pure stevia extract, are delicious plain, dipped in dark chocolate, or sandwiched with flavoured cream.
Freekeh (also known as Grünkern in Germany) is roasted green spelt berries. The spelt is harvested when it is still young and green. It is then slow roasted over coals in the hulls, and is then de-hulled resulting in a beautiful green spelt berry.

Freekeh Black Quinoa Cookies

adapted from Eat Smarter

150 g Green spelt berries, ground into flour
50 g Black quinoa, uncooked
0.2 g Pure stevia extract powder (or 75 g sugar)
Pinch of salt
100 g Cold butter, cubed
1 Egg

Combine together the ground green spelt, black quinoa, stevia extract powder and pinch of salt. Add in cubed butter and rub into flour until mixture resembles breadcrumbs, then, using your hands, add in egg to bring it together.
With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap it in cling film and leave in the fridge for at least 30 minutes.
Preheat the oven to 180C/350F. Roll out the dough between two parchment sheets until about 3 mm thick. Cut out cookies with cookie cutters and place on a baking tray lined with parchment. Bake for about 10 minutes. Let cool on the tray for 10 minutes then transfer to a wire rack to cool completely.

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Quinoa Chicken Salad with Lemon Balm Walnut Vinaigrette

Sunday, June 22, 2014

A wholesome quinoa salad with chicken breast leftover, bell pepper, and arugula tossed with a lemon balm walnut vinaigrette. It is quick and easy to make and equally good warm or cold.

Lemon Balm Vinaigrette	Salad
1 Small shallot, minced 2 tbsp Lemon balm leaves, finely minced 2 tbsp White wine vinegar 1 tbsp Fresh lemon juice 80 ml Walnut oil Sea salt to taste Black pepper to taste	180 g Quinoa, soaked overnight 180 ml Water Sea salt 180 g Chicken breast, cooked and diced 1 Red bell pepper, diced 1 handful Arugula leaves, chopped Belgian endive to serve, optional

Soak quinoa in plenty of fresh water overnight. When you are ready to cook the quinoa, strain the quinoa in a fine sieve and rinse well, until the water runs clear.
Heat the water with a little sea salt in a medium saucepan. When the water comes to a boil, add in the soaked quinoa. Cover and let cook for 5 minutes. Stir and then leave uncovered for another 10 minutes.
Mix all dressing ingredients except walnut oil together, then slowly blend in the oil. Mix well before serving.
Place cooked quinoa, diced chicken breast, bell pepper and arugula in a salad bowl. Toss with the prepared vinaigrette. Serve over Belgian endive leaves if desired.

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Quinoa Chia Bread (Gluten-free, Vegan)

Friday, June 13, 2014

Incredibly nutritious and bursting with plant protein, this bread, both grain-free and vegan approved, adapted from The Healthy Chef, is simply made with quinoa which is naturally gluten free and gives a light and slightly crunchy texture with a lovely nutty flavours. Quinoa contains all nine essential amino acids, which makes it a complete protein. Chia seeds, a great source of skin-loving omega-3 as well as fiber and calcium, work as a binder which helps hold all the ingredients together.

300 g Quinoa
60 g Chia seeds
250 ml Water
80 g Applesauce
1/2 tsp Baking soda
1/2 tsp Sea salt
1 tbsp Freshly squeezed lemon juice
Pumpkin seeds, optional

Soak quinoa in plenty of cold water overnight in the fridge. Soak chia seeds in 125ml of water until gel like. It can be done overnight too.
Drain soaked quinoa and rinse well through a sieve. Drain thoroughly and place in a food processor. Add in chia gel, remaining water, applesauce, baking soda, salt, and lemon juice. Process for 3 minutes. The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.
Spoon the batter into a loaf pan lined with parchment paper. Sprinkle the top with pumpkin seeds if desired. Or you can divide the batter into 12 silicon muffin cups.
Bake the loaf for 60-70 minutes at 180C/350F, 40 minutes for the muffins, until firm to touch and bounces back when pressed with your finger. Remove and cool for 30 minutes in the pan, then remove and cool completely on a wire rack. Store wrapped in the fridge for up to 1 week.

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Sprouted Quinoa Salad with Apricots

Monday, May 26, 2014

Quinoa is a rich source of dietary fiber, potassium, magnesium, iron, zinc, calcium, vitamin E and phosphorus. Quinoa is also gluten-free, making it a good grain substitute for people with wheat sensitivities. Sprouting produces enzymes which aid digestion and also helps the absorption of minerals. For easy directions on sprouting quinoa, check out these instructions from Healy eats real. If you’re searching for a light summer salad, look no further! This light and delicious salad features sprouted quinoa along with fresh apricots, oakleaf lettuce, onion and a basic white balsamic vinaigrette. It's perfect for the lunch or a picnic.

Salad	White Balsamic Vinaigrette
150 g Quinoa 1 head Oakleaf lettuce 1 Small red onion, sliced 8 Fresh apricots, pitted and quartered	30 ml Balsamic Bianco 10 ml Freshly squeezed lemon juice 100 ml Extra virgin olive oil 20 ml Macadamia oil 2 Garlic cloves, finely chopped 1 tsp Dijon mustard 1/3 tsp Salt 1/2 tsp Freshly ground black pepper

Combine all the ingredients into your jar or shaker and seal well. Shake vigorously to thoroughly mix together all ingredients and emulsify the oils and mustard. Shake vigorously before use.
Rinse quinoa thoroughly and place in a jar or bowl and cover generously with cold water. Let quinoa soak for about 8 hours or overnight.
Drain and rinse the quinoa. Place a piece of cloth over the neck of the jar and secure with a rubber band.Place jar in a bowl with the cloth covered side down so the excess water will drain out. You can drain the quinoa in a colander lined with a kitchen towel. Repeat this rinsing step twice a day for two days. You will see little thread-like sprouts coming from the quinoa.
The sprouted quinoa can be eaten raw or if preferred, just cook them with equal parts of water for about 20 minutes.
Place sprouted quinoa, oakleaf lettuce, sliced red onions and quartered apricots in a mixing bowl. Dress with vinaigrette and toss until well combined.

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Gluten Free Sprouted Black Quinoa Bread

Tuesday, May 20, 2014

This 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.

180 g Black quinoa
3 Egg whites
170 ml Almond milk
40 g Maple syrup
2 tbsp Tapioca starch
Sea salt
100 g Almond meal
2 g Baking soda
15 g Baking powder

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.

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Quinoa, Chickpea and Strawberry Salad with Sundried Tomato Vinaigrette

Tuesday, April 22, 2014

This 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
120 g A mix of white and red quinoa 360 ml Water 200 g Chickpea in can, rinsed, drained 1 Small cucumber, diced 200 g Fresh strawberries, quartered	10 Sundried tomato halves 1-2 tbsp Fresh Parmesan, grated 2 Garlic cloves 30 ml Balsamic vinegar 20 ml Red wine vinegar 2 stalk Spring onions, chopped 100 ml Olive oil

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.