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Quinoa Salad with Asparagus, Feta and Rocket

Posted on September 17, 2014 by Jo Freeman | 0 comments

Today, Quinoa is known as a 'super grain' befitting its amazing nutrition profile. Quinoa is a balanced-amino acid source of high quality protein. It is naturally gluten-free, wheat-free, easy to digest and is among the least allergenic foods available. A versatile product, quinoa can be substituted for almost any grain in almost any recipe.

Ingredients:

500ml water

150g quinoa (either black, white or a mixture)

2 bunches asparagus (about 500g)

1 red onions diced into thin half moons (but these in a bowl with ice water for 10minutes to take the bitterness out of them)

1/2 cup crumbled Kingsmeade Castlepoint Feta

40g toasted almonds or Sunflower seeds

2T freshly cut parsley, chopped

2T lemon juice

2T olive oil

1t paprika

100g rocket from Zoe's Garden

Method:

Combine water and quinoa in a large 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.

Meanwhile, preheat a large chargrill on high. Spray lightly with oil. Cook the asparagus for 2-3 minutes or until tender. Once cool, chop these into salad size bits.

Add the asparagus, feta, sunflower seed or almonds, onion and parsley to the quinoa.

Whisk the lemon juice, honey, oil and paprika in a small bowl until well combined. Add the dressing and rocket to the quinoa mixture. Season with pepper and toss to combine.

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Irene's Grilled Thai Chicken & Asparagus Salad (gluten free)

Posted on September 17, 2014 by Jo Freeman | 0 comments

This is a simple and delicious recipe using asparagus. Perfectly light, fresh and tangy thai chicken salad.

Serves 2

Ingredients:

Chicken breasts 500g, sliced

1 teaspoon chilli flakes

Juice from 2 lemons

2 tablespoons of fish sauce

1 tablespoon of brown sugar

250g asparagus, trimmed & halved

½ telegraph cucumbers, sliced

½ punnet cherry tomatoes, halved

Method:

1. Place the chicken, chilli, lemon juice, fish sauce and sugar in a bowl and toss to combine.

2. Heat a frying pan over medium heat and add the chicken and marinade. Cook, covered, for 4 minutes, and stir through and cook for another 4 minutes, or until cooked through. Remove the chicken.

3. Meanwhile, cook the asparagus in boiling water for 4 minutes. Drain & rinse under icy cold water.

4. Toss the asparagus, cucumber, cherry tomato in a bowl. Top with the chicken and spoon over pan juices.

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Quinoa & Brown Rice with Orange, Apricot and Almond (GF)

Posted on July 29, 2014 by Jo Freeman | 0 comments

This is a delicious & healthy rice/salad dish with organic wholegrain brown rice & quinoa (it has more protein than any other grain and the perfect set of amino acids) packed with organic almonds & apricots all brought together with citrus juice.

Serves 4

Ingredients:

50g almonds

1 cup white quinoa

1 cup brown rice

1 onion, peeled & sliced

½ cup olive oil 

Juice & zest from 1 naval orange

Juice from 1 meyer

1 garlic clove, crushed

4 spring onions, thinly sliced

100g dried apricots, chopped

Salt & black pepper

Method:

1. Toast the almonds in the oven at 170C for 8 minutes or until lightly coloured. Remove from the oven, allow to cook slightly and then chop roughly. Set aside.

2. Cook the quinoa according to packet instructions (boil with water & simmer for about 15 minutes or until tender but firm. Cook the brown rice according to packet instructions. For quinoa: quinoa/water ratio = 1 to 2. For brown rice, rice/water ratio = 1 to 1.5).

3. Meanwhile, sauté the onion & garlic in 4T of the olive oil for 10 minutes, stirring occasionally, until golden brown. Leave to cool.

4. In a large mixing bowl combine the rice, quinoa, cooked onion and the remaining oil. Add all the rest of the ingredients, then taste and adjust with seasoning. Serve at room temperature.

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Shepherd Elliot's Jerusalem Artichoke Soup

Posted on June 09, 2014 by Jo Freeman | 0 comments

Jerusalem artichokes are a beautiful vegetable, which I think are very under used. Probably because they have very tough skin when cooked and are time consuming to peel.

With this recipe you don’t need to peel them and you strain away all of the tough skin. This gives you a lovely earthy, caramel flavored soup, which goes well with mushrooms, garlic croutons and yoghurt.

The celeriac gives the soup a nice velvety texture, but doesn’t need to be added if you don’t have any.

Chipotle chillis are a jalapeno chilli that has been smoked. They are have a nice smokey, chilli flavour without the heat.

This recipe is enough for around 6 people. 

Ingredients:

25g dried mushrooms
1/2Tbl chipotle chillies
1 Ltrs hot water
1/2 tsp salt
1kg Jerusalem artichokes
1Tbl Vegetable oil
750kg celeriac (peeled and sliced)
750kg potatoes (peeled and sliced)
500ml milk
1/2 cup cream
salt and pepper

Method:

1. Soak the mushrooms, chipotle chillies and salt together in the hot water for 2 hours

2. Roast the artichokes at 180c, with the skin on, in the vegetable oil for 1 hour or until soft.

3. Strain the mushrooms and put the liquid into a pot.

4. Add the milk and cream.

5. Add potatoes and celeriac and bring to a simmer.

6. Cook for 30 minutes or until soft.

7. Blend all of the ingredients together and pass through a sieve.

8. Adjust the seasoning and you may need to add more liquid, this can be milk, cream or water. You could also make this with soy milk.

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Quinoa & Spinach Cakes with Roasted Eggplant (Vegetarian & Gluten-free)

Posted on March 11, 2014 by Jo Freeman | 0 comments

You can serve these healthy savoury quinoa cakes as a main dish or a side. If you make them into small patties, they make perfect nibbles at a cocktail party! They are delicious with the light & tangy lemon aioli.

Serve 4

Ingredients:

500-600g eggplant, cut into wedges

1 cup white quinoa

2 garlic cloves, finely chopped or minced

400g spinach, stem removed, leaves chopped, washed

1 tbp olive oil 

Salt & pepper

2 tsp ground cumin

½ cup grated Kingsmeade Pecorino cheese

2 eggs, beaten

4 tbp canola oil

Lemon & Dill Aioli, to serve

Method:

1. Preheat the oven to 200C. Season the eggplant wedges with salt & pepper and drizzle with olive oil. Roast for 20 minutes or until soft and browned.

2. Cook the quinoa according to packet instructions (cook 1 cup quinoa with 2 cups water, bring to the boil and simmer for 10 minutes).

3. Heat the olive oil over medium heat in a skillet. Add the garlic. When it is fragrant, in 30 seconds to a minute, stir in cumin and fry for another 30 seconds. Add the chopped spinach leaves & fry for another 1-2 minutes until wilted. Season with salt & pepper.

4. Transfer to a large bowl, and add the quinoa, grated cheese and egg. Combine and season with salt & pepper.

5. Heat the canola oil in a non-stick pan. Moisten your hands, and shape the mixture into hamburger-size patties (it will make about 8 patties). Carefully place 4 patties in the hot oil. Press down on the tops of the patties with the bottom of your spatula to prevent them from falling apart; if they are thick enough, they should stay together. Cook for four to five minutes on each side until nicely browned. Remove from the heat and repeat with the remaining 4 patties.

6. Serve the quinoa spinach cakes with eggplant and aioli.

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