Summer is finally here and it always has me craving salads. This dish makes a great side salad or a main meal. Asparagus is one of the most alkaline vegetables and is a very powerful acid reducer. This salad is easy to make and super healthy. I would recommend sweet potatoes. I used normal small potatoes as I couldn’t find any sweet potatoes where I am in southern Italy.
1 cup of cooked quinoa
A bunch of asparagus (about 20) I used only the heads
2 radishes thinly sliced
1 small sweet potato cut into small pieces or 4 small normal potatoes – no need to remove the skin
Apple cider vinegar
2 garlic cloves thinly sliced
Start by preheating your oven to 180C. Scrub the potatoes well. No need to remove the skin. Cut into small pieces and place in a bowl with olive oil, cayenne pepper, himalayan salt and slices of garlic and mix well making sure the potatoes are well coated. You can prepare them a few hours before hand if you like so the flavours blend well. Place in the oven and cook for 15-20 minutes. Cooking times will vary depending on different ovens so keep checking the potatoes. You want them golden brown and crisp.
While the potatoes are in the oven you can cook the quinoa according to the instructions on the packet. When the potatoes are almost cooked place the asparagus in a steamer and steam for about 4 minutes then put them aside to cool.
Once ready place the quinoa, asparagus and roast potatoes in a bowl, mix together and add the sliced radishes on top. Add olive oil, apple cider vinegar and salt and pepper to your liking. Serve and enjoy!
These veggie burgers are perfect if you do not want to eat meat. They are full of flavour and high in protein. The quinoa gives the patties that nutty flavour. I had these with guacamole as my sauce. You can also have them with yoghurt. You can batch cook them and freeze them.
1 cup of cooked quinoa
300g of button mushrooms chopped in small pieces
1 shallot finely chopped
2 garlic cloves finely chopped
2 eggs beaten
A handful of parsley
1 1/2 cup of gluten free bread crumbs
Himalayan salt and pepper to season
Start by cooking the quinoa according to the instructions on the packet. Add a little salt to the quinoa. Once cooked set to the side.
Heat a generous amount of olive oil in a pan over medium heat adding the shallot and garlic. Cook for 2 minutes then add the mushrooms and cook until tender. Season to your liking. Once cooked pour the cooked quinoa into the pan with the mushrooms and mix together. Add the parsley. Transfer everything in a bowl and allow to cool.
Once cooled add the egg and the bread crumbs and place the mixture in the fridge for about an hour. This is important as these patties tend to be softer than meat patties.
Once you are ready to cook. Form small patties and heat a generous amount of olive oil in a non stick pan and cook the patties until golden brown. Cook the patties about 2-3 minutes on each side. Once ready place the patties on a plate with a paper towel to absorb the excess oil. I served mined mine with guacamole and roasted sweet potatoes. Enjoy!
Recipe this week is a super quick and delicious baked salmon with quinoa. You can cook this meal in just 20 minutes. Salmon is a great source of protein and rich in essential fatty acids which is good for the skin and the brain. For the full recipe click on the link below:
Recipe this week is this super quick and delicious quinoa wrap. You can really use any filling of your choice. You can substitute the chicken for the tofu. This makes for a great lunch or dinner
For the wrap
2 tablespoons of quinoa flour
120ml of water
A pinch of himalayan salt
for the filling
1 avocado peeled and stone removed
1 small grilled chicken breast (always make sure meat is organic)
Himalayan salt and pepper
You can whisk all the ingredients for the wrap or place them in the blender. Once the mixture is ready heat a pancake pan on medium heat greasing it with olive oil. Place a ladleful of the mixture in the pan. Cook for 2-3 minutes on each side or until cooked. Once ready place on a plate and place the spinach, chicken and avocado in the middle. Season with olive oil, salt and pepper and balsamic vinegar. Roll your wrap and enjoy!
My sister and I just love sushi. It is one of the things we miss the most when we are away so we have recently decided to make our own. We decided to use quinoa to make the sushi healthier since quinoa is a great source of protein. You can really use any ingredients you like. We love the creamy texture and the goodness of avocado which is rich in healthy fats so we combined it with prawns and cucumber. Making your own sushi roll can be a little tricky at first. You may like to use a sushi rolling mat to help you with the rolling. Another useful tip for beginners is not to use too much quinoa if this is your first time making sushi. Don’t ever be afraid to experiment and try different things in the kitchen. Cooking is supposed to be fun. Ari and I are not chefs. We often make a few mistakes along the way but it is part of the fun and we try to create simple, healthy, tasty meals for you all that we hope you will enjoy.
For the full recipe click on the link below:
I never get tired of porridge in the colder months. It is such a filling breakfast. To change it up so I am not always eating the same, I often have quinoa porridge which is high in protein so a perfect choice. This is another quick and easy recipe.
1 cup cooked quinoa
1-2 cups of cashew milk
1 apple (you can use any fruit of your choice)
1/2 teaspoon of cinnamon
1 tablespoon of cashew butter
1-2 teaspoons of raw honey if you prefer your porridge sweet
Fruit of your choice for the topping. I like banana and strawberries
Cook the quinoa as per packet instruction. Do not worry if you cook too much because you can store the extra quinoa in the fridge and use it the next morning. To save time you can prepare the quinoa the night before. Next, place the cooked quinoa in a pan with cashew milk, heat it and stir for a few minutes. How much cashew milk you add is up to you, depending on how creamy you like your porridge. Then add the apple (grated or chopped), cinnamon and the cashew butter. Stir well and serve. Add the honey if you like it sweet. You can eat it as it is or if you prefer you can add some fruit of your choice. I like to add banana and since banana is sweet I do not add the honey. However you decide to eat your porridge enjoy!
I simply love quinoa. It is so versatile you can add it to salads, have it for breakfast in cereals, porridges and pancakes. Use it to make stuffings, burgers and so much more. I just love it! It is a great source of protein and perfect if you are vegan. I will often take a break from eating meat and eggs and this is perfect. This is a very simple salad that can be eaten on its own in the summer or as a side dish in the colder weather.
1/2 cup of quinoa
12 cherry tomatoes
1/2 a cucumber
1-2 spring onions
1 small avocado
1 tablespoon of pumpkin seeds
a handful of coriander
a handful of parsely
salt and pepper
Rinse the quinoa well and place in a pan with one cup of water or follow manufacturers instructions on the package. Add some salt and italian mixed herbs and bring to the boil, then cover and simmer for 10-12 minutes or till all the water has been absorbed and the quinoa is lovely and fluffy. Leave it on the side to cool. In the meantime chop all the other ingredients and place in a bowl. Once the quinoa has cooled transfer it into the bowl, add the dressing and enjoy!