Tag Archive for 'quinoa'

Oatmeal Quinoa Breakfast Cookies

I found a container of cooked quinoa in the back of my new, narrow but deep fridge this morning, which was begging to be eaten. I remembered a recipe for breakfast cookies I read in the latest issue of “Bon Appetit” magazine and decided to give it a try. My kids each have to bring two snack to school per day and with our stack of cereal bars dwindling fast and replacements costing the equivalent of nearly 10 USD, I will probably be doing a lot of baking in the years to come.

Not that I mind really, as it is much more fun than cutting the head and feet of yet another organic chicken which is staring at me from my counter top. I went for a different brand, this one twice as expensive as the last one and I was hoping it would be a bit more plump in the chest and thigh, but no. I did find some organic pork; liver, tiny pieces of very fatty bacon and knuckles. Now I just need to find the “Sauerkraut” and dig up my German cookbooks…

Here is the recipe for the delicious, and very wholesome breakfast cookies, which have been my second and third breakfast today and probably will be my lunch as well. Oh no, weren’t they supposed to be for the kids’ lunch boxes?

I slightly changed the original recipe, substituting spelt flour for wheat, maple syrup for honey and walnuts for almonds. I am sure you can use whatever you have available. These cookies seem to be very forgiving.

Off to my first Mandarin lesson today. Got to find myself some coffee on the way.

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Quinoa Stuffed Bell Peppers and Eggplant

The temperatures are still on the warm side at the moment and the markets full of peppers, eggplant and zucchini. So although I am way over summer, I cook what’s in season and continue to experiment with summer veggies. The other day, I remembered a favorite dish from years back – stuffed peppers with ground beef- and decided to try a new less meaty version with quinoa. I scooped out 5 peppers, an eggplant and a left over zucchini half, chopped up the flesh and sauteed it with chili, onion and garlic. I added another zucchini, a can of whole tomatoes, a can of black beans and some fresh herbs, mixed it with the cooked quinoa and stuffed the mixture into the vegetables. Before it all went in the oven to bake for 30 minutes, I topped it up with slices of mozzarella.

Fresh tomatoes would be at least as good, but the organic ones are increasingly hard to get and therefore I went with the canned version. I didn’t use any of the tomato juice left in the can, because I didn’t want my stuffing to get too wet. See how you go, you can always add it towards the end if you feel like you need extra moisture. As for the cheese topping, any cheese you like will be fine, I just happened to have some mozzarella open. If you don’t like any cheese at all, you can easily make this recipe without or sprinkle some chopped toasted nuts over the finished dish.

In case you want to stuff bell peppers only, peel the eggplant the recipe is asking for, chop it up and saute it with the onions, garlic and chili.  This recipe also works with zucchinis. The only downside there is that they flatten out quite a bit when stuffed and baked.

And just to let you know, the vegetarian version was even better than the meaty one I had been thinking about.

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‘Spring Cleaning’ Recipes

Now that you know all about my recent detox adventure, I am excited to share some of the truly amazing meals I have eaten during that time. They were a fantatsic success in my recent ‘Spring Cleaning’ cooking class and are totally suitable for all those of you who don’t have the slightest interest in doing a detox. The recipes below are inspired by the ones in the book ‘Clean‘. I used different ideas and combined them in the Quinoa Salad recipe, but the Stir-Fry recipe is almost identical to the one in the book.

Quinoa Salad with Ginger-Miso Dressing

 

serves 4

Ingredients

for the salad

  • 1/2 cup white quinoa, rinsed and drained or a mixture of white and black or red quinoa
  • 4 spring onions, white and light green parts only, thinly sliced
  • 1 tablespoons chopped parsley
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped coriander
  • 1 stick celery, chopped
  • 1 carrot, peeled and chopped
  • 1 small zucchini or cucumber, chopped
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup sunflower seeds, soaked in water for 2 hours, drained
  • 2 cups of mixed greens, washed and picked

for the dressing

  • 1-inch (2.5 cm) piece of fresh ginger, peeled
  • 1 large clove garlic
  • 1/4 cup white sweet miso, also called young ‘shiro’ rice miso
  • juice of 1 lemon
  • 1/4 cup olive oil
  • sea salt and fresh pepper to taste
  • 1 teaspoon light agave nectar (optional)

Method

Place rinsed quinoa in a small saucepan with 3/4 cup of water. Bring to boil, reduce heat and simmer with lid on for 12-15 minutes or until germ ring is visible and quinoa has softened. Remove from stove, fluff quinoa with a fork and let cool.

To make dressing; in a food processor, blend ginger, garlic, lemon juice, olive oil and miso. Season with salt and pepper to taste. If it’s too sour, add one teaspoon of light agave nectar and give it another whiz. Add 1 tablespoon of water if you prefer a runnier dressing.

Mix quinoa with chopped herbs, vegetables, nuts and seeds. Stir in dressing. Serve on top of greens on large platter.

Stir-Fried Vegetables with Chicken and Buckwheat Soba Noodles

 

serves 4

Ingredients

  • 250 g 100% Buckwheat Soba
  • 2 carrots, sliced thinly
  • 1 cup broccoli florets
  • 1 cup sugar snap peas
  • 1 cup zucchini, sliced thinly
  • 1 baby bok choi, sliced length wise
  • 3 spring onions
  • 2 garlic cloves, chopped
  • 1 inch fresh ginger, peeled and chopped
  • 1/2 cup fresh coriander, chopped
  • olive or natural (not toasted) sesame oil
  • 1 tablespoon wheat free tamari or nama shoyu
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon lime juice
  • 1 teaspoon sea salt
  • freshly ground pepper

for the cooked chicken breasts

  • 2 skinless, boneless chicken breasts
  • 1 tablespoons olive oil
  • juice of 1 lemon
  • 2 cloves garlic, minced
  • salt and pepper

Directions

To make marinade, whisk together olive oil, lemon juice, garlic, salt and pepper in a medium bowl. Add chicken breasts to marinade and coat evenly. Cover and put in fridge for a minimum of 2 hours.

Preheat oven to 350 F (180 C).

Place marinated chicken breasts with marinade in oven proof dish, cover with aluminium foil and bake for 20 minutes or until cooked through. Let cool slightly before cutting into thin slices.

In the meantime, bring 2 quarts (2 liters) water to boil in a large pot. Add noodles, stir and cook according to package instructions.

When the noodles are done, place in colander and rinse with cold water. This will prevent them from turning into a sticky mess. Place drained noodles in a large bowl. Toss with toasted sesame oil and set aside..

For the stir-fry, heat wok or heavy pan on high heat and add 1 tablespoon of natural sesame or olive oil. Add ginger and garlic and fry for one minute, stirring constantly. Add vegetables, except for spring onions and coriander, stirring and tossing for about 5 minutes. Vegetables should retain their colour and a nice crunch.

Add tamari or nama shoyu, lime juice, spring onions, salt and pepper to wok. Stir once more and turn heat off. Sprinkle with coriander.

Toss in a bowl with soba noodles. Serve with sliced chicken breast on the side.

Quinoa Salad with Apples, Fennel, Celery and roasted Almonds

This is a lovely fall salad, which reminds me a bit of “Waldorf Salad”. Black and red quinoa is a bit nuttier than white quinoa and especially suitable for salads. I find they also needs a little less water in the cooking process than white quinoa. I use about 1 3/4 cups rather than 2 cups per cup of grain.

Ingredients

Serves 4

  • 1/3 cup slivered almonds or chopped, toasted walnuts
  • 1 cup white quinoa or 1/2 white and 1/2 black quinoa
  • 1 teaspoon maple syrup
  • 1/2 teaspoon sea salt
  • Freshly ground pepper
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons dried currants
  • 1 apple, cut into 1/8-inch-thick wedges
  • 1/2 fennel bulb, thinly sliced
  • 2 stalks celery, thinly sliced
  • 4 thinly sliced spring onions, white and light green parts only
  • 1/3 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

Directions

  1. Preheat oven to 375 F (190 C) or use toaster oven. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 5 minutes. Let cool
  2. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
  3. Whisk together maple syrup, spring onions, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, fennel, celery mint, and nuts; toss well. Taste and adjust seasoning and add a little bit more lemon juice if desired. Garnish with extra mint.