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Black Quinoa stuffed Bell Peppers

Monday, February 02, 2015

A colourful and delicious recipe of stuffed sweet bell peppers with black quinoa, ricotta, tomatoes, golden raisins, sunflower seeds and cumin. The protein-rich quinoa makes a nice change from rice or meat-filled peppers and is a a wonderful option for those who can't eat gluten. It is perfect for an easy weeknight dinner and the leftover can be easily reheated in the microwave.

Black Quinoa stuffed Bell Peppers

adapted from taste

130 g Black quinoa, well rinsed
280 ml Water
1 tsp Olive oil
1 Onion, finely chopped
2 Garlic cloves, crushed
1 tsp Ground cumin
2 tbsp Golden raisins
2 tbsp Sunflower seeds, lightly toasted
2 tbsp Roughly chopped flat-leaf parsley
2 Vine ripened tomatoes, diced
75 g Fresh ricotta cheese
Salt and pepper to taste
3 Large bell peppers, halved lengthwise, seeded

Preheat oven to 180C/350F. Place the black quinoa in a medium saucepan with water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes or until just tender. Remove from heat, set aside to cool.
Meanwhile, heat a large frying pan over a medium heat, spray with oil. Cook the chopped onion, stirring, for 5 minutes or until softened. Add the garlic and cumin, cook for 1 minute more. Remove from heat and set aside to cool.
Place onion mixture, black quinoa, golden raisins, sunflower seeds, parsley, tomato and ricotta in a large bowl. Stir to combine. Season with salt and pepper.
Stuff the bell pepper halves with the quinoa mixture and place on a baking tray, cover tray with foil. Bake in preheated oven for 20 minutes. Remove foil, bake for a further 15-20 minutes, or until vegetables are tender and stuffing is golden.

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Black Quinoa, Anchovy and Quail Egg Salad

Wednesday, January 14, 2015

A blissfully simple and healthy black quinoa salad with Chinese cabbage, arugula leaves, quail eggs, and a delicious vinaigrette prepared with anchovy fillets. Quinoa gives this delicious salad lots of textures to chew on and of course it's packed with protein. it is a perfect recipe for any clean-eating.

Black Quinoa, Anchovy and Quail Egg Salad

adapted from Gourmet Traveller

Salad	Anchovy and Lemon Vinaigrette
125 g Black quinoa, well rinsed 10 Quail eggs 200 g Chinese cabbages, sliced 1 handful Arugula leaves 3 Anchovy fillets, halved Large pinch of sumac	60 ml Olive oil Juice of 1 small lemon, or to taste 3 Anchovy fillets, finely chopped 1 Garlic clove, crushed

Cook black quinoa in boiling salted water for 15-20 minutes or until tender, then drain and spread on a tray to dry.
Meanwhile, cook quail eggs in boiling water for 2.5 to 4 minutes depending on your preference. Drain, then refresh, peel and set aside.
For anchovy and lemon vinaigrette, whisk ingredients in a bowl to combine. Season to taste and set aside.
Combine sliced Chinese cabbages, and arugula leaves in a bowl, add black quinoa and dressing, toss to combine, and spread on a platter. Halve eggs, anchovy fillets and arrange on top, scatter with sumac and serve.

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Black Quinoa Salad with Mandarine, Kale, Radicchio and Anchovy Vinaigrette

Tuesday, November 25, 2014

Sweet, juicy mandarin oranges, slightly bitter crisp radicchio, deep earthy kale, and crunchy nutty quinoa tossed with a balsamic anchovy vinaigrette-- this beautiful vibrant salad is bursting with flavours and naturally gluten free. I used black quinoa here, but you can use whatever kind you like.

Salad	Anchovy Vinaigrette
120 g Black quinoa, well rinsed 240 ml Vegetable broth 2 Mandarin oranges 100 g Kale, trimmed and thinly sliced 80 g Radicchio, thinly sliced	4 Anchovy fillets 1 Garlic clove 1 Small shallot, chopped 2 tbsp White balsamic vinegar 1/2 tsp Sea salt 1/4 tsp Freshly ground black pepper

Place all the dressing ingredients in a food processor on medium speed until combined.
In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Add the quinoa, cover, turn the heat down to medium low, and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes. Remove from the heat and let stand for 3 to 5 minutes. Uncover and fluff with a fork. Let cool to room temperature, about 30 minutes.
Toss the black quinoa, mandarin oranges, kale, and radicchio together. Add some of the vinaigrette, toss, and serve.

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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.