oliveoilandlemon

recipes for healthy living

Tag: quinoa

Quinoa with Salmon and a Sesame Soy Vinaigrette

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Quinoa bowl with Mixed Veg Baked Salmon and a Sesame & Soy vinaigrette

I think that Quinoa is a but ho-hum until you load it up with veg and a great dressing. It is a perfect receptacle for flavour though so load it up with lots of your favourites along with loads of chopped fresh herbs for a delicious full of goodness lunch or dinner

Serves 4
100gr quinoa, rinsed and cooked according to instructions (this means 100g before cooking)
100gr chopped mixed peppers
100gr mixed beans & peas, cooked al dente
3 spring onions finely chopped
2 large tbsp each of fresh mint and coriander
4 cooked salmon darns

Combine the quinoa with all the veg and stir well to combine.
Just before serving stir the fresh herbs into it.
Divide across 4 bowls, top with salmon and drizzle the dressing over to serve

Sesame & Soy Vinaigrette Dressing
This is a great dressing to thrown on any salad lentils or the like. If you like a good but of heat you can up the chili content.
20ml soy sauce or tamari
20ml sesame oil
20ml rice wine vinegar
1 clove of garlic roughly chopped
1cm piece of ginger roughly chopped
2cm piece of red chili deseeded if you wish – roughly chopped
1 tbsp fresh chopped mint
1 large tbsp honey
75ml extra virgin olive oil or your favourite good quality oil of choice
Pepper to taste
Blend everything taste and season with pepper as needed

Quinoa & Pecan Burgers with Hummus & Tzatiki

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We eat a lot of beans pulses and grains whether in currys or like this in a burger. Upping the amount of these in your diet and swapping out meat a few times a week is great for you and your food budget. Full of fibre as well as other macro and micro nutrients, these really make you feel satisfied and full and are easy and quick to prepare. You could also make these with cooked bulghar if you would prefer. They are a bit delicate though so the best thing to do is cook them gently on the pan without moving them round loads!.
A chill in the fridge before hand is a must!

Quinoa and Pecan Burgers with Hummus & Tzatiki

125g quinoa cooked according to instructions
1 tbsp rapeseed oil
1 small onion finely chopped
1 clove of garlic mashed and chopped
50gr chopped pecans
1tsp each of ground cumin and coriander
Zest of a lemon
1tso chopped red chili
2 spring onions chopped
2tbsp each of chopped chives and coriander
Tzatiki and Hummus to serve

Makes 4
Heat the oil and cooked the onion and garlic over a medium heat until translucent and cooked
Stir in the cumin coriander, chili and lemon zest then mix to combine.
Tip the quinoa, pecans, spring onions, fresh herbs and onion mix into a food processor, season well and pulse to combine but don’t turn it into mush.
Form into 4 patties and place on parchment paper in the fridge for at least an hour.
Heat some oil and fry the burgers two at a time for 2 minutes a side until golden. Do not move around when cooking.
Serve with the Hummus and Tzatiki on a burger bun with salad of choice.

Griddled Spicy Prawns with Quinoa Salad and Harissa Mayonnaise

Griddled Prawns

We are on holidays at the moment and its a great time to decompress, reconnect and relax. Its only when i get away that i realise how hectic normal life is. Up early, rush to work, work the day , battle the traffic, pick up eva, get home and think about dinner before everyone gets too hungry and a low blood sugar row erupts… Familiar to most people?

This is an easy mid week meal, simple to prepare, the quinoa is a great source of protein, the prawns great too in addition to the Omega 3’s they provide and combined with the veggies and herbs is a delicious tasty dish which everyone in the house will love. The Harissa mayo can be left on the side if kids find it too hot. (And yes, I am on a prawns love fest if you are wondering!)

Griddled Prawns with Lemon Quinoa Salad and Harissa Mayonnaise
Serves 4

Lemon Quinoa Salad
1 cup quinoa cooked in 2 cups of stock until liquid is absorbed and quinoa is soft, fluffy and cooled
1/2 red onion finely diced
2 Roasted Rep peppers finely chopped (I cheat and use them from a jar!
1 aubergine, diced and roasted in oil and seasonings (optional)
4 tbsp of flat leaf parsley chopped
2 tbsp of mint chopped
1 tbsp preserved lemon syrup(optional but delicious!)

Stir the preserved lemon syrup into the cooled quinoa
Add the vegetables and herbs and season really well.
Tip onto a nice serving platter.
Set aside until needed.

Griddled Sweet Chilli Prawns
20 prawns washed and deveined
4 tbsp sweet chilli sauce

Toss the prawns in the sauce and set aside for about 20 minutes
Thread onto skewers and griddle on a hot pan or on the BarBQ if summer, for about 2 mins a side.
Pile the skewers onto the quinoa salad
Top with dollops of the harissa mayonnaise and serve.

Harissa Mayonnaise
6 tbsp Mayonnaise combined with 1 tbsp Harissa

Red quinoa burgers & green goddess vegetables

I’m having a love affair with Green Goddess dressing, OMG how delicious it is. Now, I realise I have come to it late (it’s from the 20’s apparently) but i just discovered a recipe for it tucked among the sheets of my mum’s recipe books. I love the zingy herby punchy flavours and poured over blanched vegetables with these red quinoa burgers was an amazing meal. Quinoa makes a great alternative to meat, a complete protein with all nine essential amino acids. This red variety is my favourite with a deeper nutty flavour than some of the other varieties.

Red quinoa burgers
200gr red quinoa cooked with 500ml stock or water until cooked. Set aside to cool.
1 tin red kidney beans, drained and well rinsed.
2 oz pancetta
3 large handfuls mixed herbs-coriander, flat leaf parsley
1 tbsp tomato pesto (Optional)
Salt and pepper
1 clove of garlic chopped and mashed
3 oz bread crumbs to coat
Oil for frying- I use rape seed.

Heat 1 tbsp oil and gently fry the garlic.
Tip in the kidney beans and cook for a couple of minutes. Mash them gently and tip into a bowl.
Add the cooked quinoa, herbs, pesto, salt and pepper and mix well.
Shape the mixture into 6 patties, coat in crumbs and chill for at least 30 minutes.
Shallow fry for 2 minutes each side over a medium heat.
Serve with your choice of crunchy blanched green veg and green goddess dressing.

Green Goddess Salad dressing
1 cup basil
1 cup spring onions roughly chopped
1 cup mayonnaise
2 cloves garlic chopped
2 tsp anchovy paste or 1 tsp Thai fish paste
Juice of one lemon
2 tsp salt
1 tsp pepper

Blend everything in a processor and stir in 4 tbsp natural yoghurt or sour cream.
This will keep for about 4 days in the fridge and is amazing over meats, pastas, veggies – the options are endless. Even the simplest salad is transformed.


Superwraps – Paratha style breads made with Quinoa


Quinoa sounds like a strange ingredient for a bread but it actually adds great flavour and texture to this paratha stlye flatbread. An extra bonus is the the healthy dose of protein you get. Traditional Indian style flatbreads are made with whole wheat dough and often stuffed with fillings such as potatoes, vegetables and the like. These are a much better version as not only contain the complex protein but I have also adapted the recipt so that it is also gluten free… Smiles all round!
A great lunchbox addition with some leafy salad, a dip and a filling for the wrap. A much better choice than the usual sandwich and great fun to prepare with the family too if you are having a curry on a Friday night!. We enjoyed them last night with a simple korma and mopped up all the lovely korma juices with the breads. The recipe makes about 12 breads and you can freeze any leftover uncooked dough balls and just defrost and cook when you want them. Adapted from the great ‘Short and Sweet’.

100g Quinoa
200ml water and 125 ml water
150gr gluten free white flour mix
150gr gluten free brown flour mix
2 tsp salt
3/4 tsp baking powder
4 tbsp rapeseed oil plus some extra for cooking
2 tsp Cuimin seeds and Nigella seeds according to preference

Toast the quinoa in a dry frying pan over a low heat to a nut brown. Tip into a pot with 200ml hot water, lid on and leave over a very gentle heat until the water is absorbed and the grain is cooked.  Spread out on a flat tray to cool.
Mix the 2 flours, salt and baking powder in a big mixing bowl. Rub in the oil and add the quinoa and mix evenly followed by 125 mls water. Knead gently to form a dough. Cover and leave for 30 minutes. Divide into balls – each about 70grs and squish the cuimin seeds or nigella seeds into the ball and roll out thinly on a floured surface.
Heat your pan, place your flatbread into the pan, brush with some good oil and cook until the bread browns, flip over and cook the other side. Keep warm on a plate while you continue to cook the others.
I was very pleased with these flatbreads and hope you enjoy them too!.

Cooked Quinoa Parathas

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