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Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette

Thursday, May 12, 2016

Enjoy a delicious quinoa spring salad with lentil and asparagus. It's bursting with flavour thanks to pine nuts, walnut oil and raspberry vinegar. Good-quality vinegar and walnut oil make all the difference in this dressing. If you don't have black quinoa, regular white one will work just great.

Salad	Walnut Oil Vinaigrette
150 g Black quinoa, rinsed 150 g Red lentils, rinsed 400 g Green asparagus, woody ends trimmed, cut into 4cm pieces 50 g Pine nuts, roasted Fennel fronds, roughly chopped	3 tbsp Walnut oil 2 tbsp Raspberry vinegar 1 tsp Maple syrup Salt and freshly ground black pepper

Combine 300 ml water and rinsed quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
In another saucepan, fill in 450 ml water and bring to the boil. Add lentils, asparagus and return to the boil and simmer for 2-3 minutes until lentils are slightly softened and asparagus tender. Be careful not to cook too long, as you the lentils to be al dente and asparagus bright green. Drain and rinse in cold water.
Combine all the ingredients for the dressing, stirring with a whisk until well-blended.
Place cooked quinoa, lentils, asparagus, fennel fronds and half of the roasted pine nuts in a bowl. Add in vinaigrette and toss until well combined. Transfer to a large serving plate and sprinkle the rest of pine nuts over.

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Fresh Cranberry Streusel Muffins with Einkorn and Quinoa

Wednesday, November 18, 2015

Packed with whole grains, these moist, fruity einkorn quinona muffins with fresh cranberries and a streusel topping make an easy on-the-go snack. Fresh cranberries add a delicious tart flavour to these muffins, but feel free to use your favorite fruits and flavours.

Topping	Batter
50 g Einkorn, ground into flour 20 g Quinoa flour 40 g Sunflower seeds 20 g Raw brown sugar 1/2 tsp Cinnamon powder Pinch of salt 40 g Butter, diced	200 g Einkorn, ground into flour 50 g Quinoa flour 2 tsp Baking powder Pinch of salt 2 Eggs 10 packet Nunturals white stevia powder 80 g Butter, melted 1 tsp Vanilla extract 250 g Lactose free 3,8% plain yoghurt 150 g Fresh cranberries

In a medium bowl, add ground einkorn flour, quinoa flour, sunflower seeds, raw brown sugar, cinnamon and salt. Rub in butter until moist crumbs form.
Preheat the oven to 200C/400F. Combine ground einkorn, quinoa flour, baking powder and pinch of salt in a bowl. In another bowl, stir together the eggs, stevia powder, melted butter, vanilla extract and yoghurt until well combined.
Add the flour mixture into the liquid mixture. Stir until just incorporated. Now gently fold in the fresh cranberries. Divide the batter in 12 standard-size muffin cups.
Sprinkle the streusel over the muffins. Bake in the center of hot oven for about 25 minutes until golden brown.

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Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberries

Wednesday, September 30, 2015

A delicious and easy quinoa (naturally gluten free and a good source of complete protein) pilaf with raspberries, parsley, toasted hazelnuts, and dried barberries. It is great on its own as a meatless meal or as a colourful side with some roasted chicken or smoked fish.

Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberries

adapted from here

120 g Quinoa, rinsed
250 ml Vegetable broth
1/8 tsp Ground black pepper
Handful of finely chopped parsley
50 g Hazelnuts, toasted and roughly chopped
2 tbsp Dried barberries
120 g Raspberries
Salt to taste

In a medium saucepan, combine rinsed quinoa, vegetable broth and pepper. Bring to a boil.
Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed.
Fold parsley, hazelnuts, barberries and raspberries gently into hot quinoa. Season and serve warm or room temperature.

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Curried Red Quinoa Salad with Peas and Cod

Sunday, September 20, 2015

This Indian-inspired semi-vegetarian salad features red quinoa, a nutrients-packed seed that is harvested from goosefoot plant, green peas and cod fish. It is very easy to make and is naturally gluten free. Quinoa can be replaced with couscous or bulgar here and feel free to use tofu instead of fish if you are a true vegetarian or vegan.


100 g Red quinoa, rinsed 280 ml Water 2 tbsp Olive oil 1 tsp Ginger root, sliced 1 tbsp Curry powder 250 g Cod, cubed 150 g Peas, fresh or frozen 2 tsp Lemon juice Lemon zest Heirloom tomatoes, cut into wedges Salt and pepper to taste

Place rinsed red quinoa and water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered, for 12 minutes or until the water has evaporated and the quinoa is just tender. Remove from heat and then fluff with a fork.
Heat the olive oil in a skillet over low heat and add ginger slices and curry powder. Cook, stirring, for 1 minute just until aromatic.
Add in cubed cod fish and peas, and stir well to coat in the spices. Cook, stirring, for 10 minutes until the fish are cooked and the peas are softened.
Remove from the heat and add in the cooked red quinoa, tomato wedges and toss well to combine. Add the lemon juice and zest and season with salt and pepper. Serve warm or at room temperature.

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Aubergine Stacks with Red Lentils and Quinoa

Saturday, May 02, 2015

This simple, natural gluten free recipe for a satisfying, tasty red lentil-quinoa eggplant salad stack is full of all the things a balanced, nutritious meal requires: vitamins, fiber, carbohydrates, and protein.
Quinoa is a delicious whole "grain" that is easy to digest, full of high quality complete protein, fiber, and magnesium. Nutritionally mighty lentils are a very good source of cholesterol-lowering fiber and also provide good amounts of protein and minerals.

100 g Quinoa
100 g Red lentils
2 Large aubergine, cut crossways into twelve 1.5cm-thick slices
Olive oil spray
A few cherry tomatoes, diced
1 Small red onion, diced
3 tbsp Chopped spring onions
2 tbsp White balsamic vinegar
2-3 tbsp Olive oil
Salt and pepper to taste
Some baby salad leaves
Balsamic cream, optional

Put the quinoa in a sieve and rinse in cold water. Cook the quinoa in a pot of boiling water for 10-15 minutes until tender, drain well, then set aside to cool.
Rinse and drain the red lentils. Pop them in a pot with 1 cup of water. Bring to the boil, then turn down and simmer for about 5 minutes until tender yet firm.
Heat a large frying pan over medium-high heat. Spray the eggplant with olive oil spray. Add half the eggplant to the pan and cook for 6 minutes each side or until tender and golden. Repeat with remaining eggplant.
In a bowl, place the quinoa, red lentils, tomato, red onion, and spring onions in a bowl. Drizzle over the balsamic vinegar and the oil. Season with salt and pepper. Toss to combine.
Layer the eggplant slices with lentil-quinoa mixture, finishing with a slice of eggplant. Top with some salad leaves. Drizzle over some balsamic cream over to serve.

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Quinoa Salad with Chicken, Snap Peas and Mango

Tuesday, March 10, 2015

This deliciously light yet satisfying quinoa salad with poached chicken breast, mango, and snap peas is quick and easy to prepare. It is high in vitamin, fiber, protein and low in calories, and any leftovers would make a great lunchbox filler.

Quinoa Salad with Chicken, Snap Peas and Mango

adapted from taste

1 Onion, peeled and halved
8 Black peppercorns
1.5L Water, plus 350 ml extra
2x200 g Chicken breast fillets
150 g Quinoa, well rinsed
150 g Snap peas, trimmed
1 Ripe mango, peeled and sliced
1 Small leek, shredded
1 1/2 tbsp Balsamic vinegar
1 tbsp Extra virgin olive oil
Some spiced almonds, optional

Combine onion, peppercorns and pinch of salt in a saucepan with water. Bring to boil over high heat. Add chicken breast. Reduce heat to low. Cover. Simmer for 5 minutes. Set aside, covered, for 20 minutes until chicken is cooked through. Remove chicken. Cool, then shred.
Meanwhile, place quinoa and extra water in saucepan. Bring to boil. Reduce heat to low, cover and simmer for 12-15 minutes until water absorbs. Cool.
Cook snap peas in a saucepan of boiling water for 2 minutes or until tender crisp. Refresh under cold running water and drain.
Place chicken, quinoa, snap peas, mango, and shredded leek in a bowl. Whisk together vinegar and oil in bowl. Add to salad. Toss to combine. Top with some spiced almonds if desired.

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Black Quinoa Loaf with Lentils, Sundried Tomatoes and Cashews

Monday, February 23, 2015

Black quinoa, green lentils, cashews and sundried tomatoes combined together to make a fabulously delicious and flavourful vegetarian loaf that your whole family will love. Gluten free, hearty, filling, and loaded with protein, fiber and you won't even miss the meat.

Black Quinoa Loaf with Lentils, Sundried Tomatoes and Cashews

adapted from Taste

120 g Black quinoa
80 g French green lentils
1-2 tbsp Olive oil
1 Onion, finely chopped
2 Garlic cloves, crushed
1 Long red chilli, finely chopped
150 g Raw cashews, plus extra to serve
1 tbsp Tomato paste
120 g Carrot, coarsely grated
70 g Sundried tomatoes, drained and finely chopped, plus extra to decorate
1/2 cup Fresh herbs (parsley, savoury & coriander), finely chopped
2 Large eggs
Yoghurt dressing and salad to serve

Grease and line the base and two sides of a 25cm x 11cm loaf tin, allowing the paper to overhang on the two sides.
Place the quinoa in a bowl, cover with cold water and set aside to soak for 15 minutes. Cook lentils in a large saucepan of boiling salted water for 15 minutes. Drain the quinoa, then add to lentils and cook for 15 minutes or until the lentils and quinoa are tender. Rinse and drain and set aside. Preheat oven to 200C/400F.
Meanwhile, heat the oil in large frying pan over medium heat. Add the onion, garlic, chilli and cashews and cook, stirring for 3 minutes. Add the tomato paste and continue to cook for a further 2 minutes, or until the onion is tender.
Place the lentils and quinoa in a large bowl. Add the onion mixture, grated carrot, sundried tomatoes, fresh herbs, eggs and season with salt and pepper. Mix well to combine and press into the loaf tin.
Arrange extra sundried tomatoes and cashews on top and bake for 40-45 minutes, (covering if browning too quickly) or until golden firm. Leave to cool in the tin. Cut into slices and serve with some yoghurt dressing on a bed of salad.

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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.

Read On 52 comments

Search Angie's Recipes

Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette

Fresh Cranberry Streusel Muffins with Einkorn and Quinoa

Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberries

Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberries

Curried Red Quinoa Salad with Peas and Cod

Aubergine Stacks with Red Lentils and Quinoa

Quinoa Salad with Chicken, Snap Peas and Mango

Quinoa Salad with Chicken, Snap Peas and Mango

Black Quinoa Loaf with Lentils, Sundried Tomatoes and Cashews

Black Quinoa Loaf with Lentils, Sundried Tomatoes and Cashews

Black Quinoa stuffed Bell Peppers

Black Quinoa stuffed Bell Peppers

Black Quinoa, Anchovy and Quail Egg Salad

Black Quinoa, Anchovy and Quail Egg Salad

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

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Search Angie's Recipes

Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberries

Quinoa Salad with Chicken, Snap Peas and Mango

Black Quinoa Loaf with Lentils, Sundried Tomatoes and Cashews

Black Quinoa stuffed Bell Peppers

Black Quinoa, Anchovy and Quail Egg Salad

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