Tag Archives: quinoa

Healthy Lunches

Yo! I blogged about lunches you can take to work here, but today it being the weekend and all, I thought I’d show you two quick dishes (I wouldn’t really call them recipes, because it’s more just putting a couple of things together) that you can have when you’re at home. They’re healthy, but also super tasty – I’m always very keen to make healthy food delicious, definitely not prepared to give up eating nice things at all!

First up, the simplest thing you can imagine:

Quinoa with Chargrilled Asparagus, Avocado and Tomato

2013-03-20 14.00.37♠ Make your quinoa. To do this, follow the package instructions (don’t forget to give it a good rinse), but instead of just cooking it in water, make it vegetable stock with a tiny bit of olive oil and honey or for an even healthier option agave syrup, it’ll make all the difference (I’ve used about 40g of uncooked quinoa)
♠ Wash and cut off the woody bits of one packet of asparagus.
♠ Heat a tiny bit of olive oil in a griddle pan, then chargrill your asparagus in it
♠ When it’s done, crush in one clove of garlic and the juice of 1 lemon and toss it around.
♠ Serve with the quinoa, the flesh of an avocado and some tomatoes (just you know to add colour and because they’re delicious)

This one is similar to something I saw on GemsMaquillage’s Instagram.
Couscous with caramelized onions, red peppers andmushrooms.
FotoBtw don’t be put off by the tofu, I never eat tofu apart from in this because I hate it, but this particular one is actually pretty nice.  

♠ Start by making some couscous. I’ve talked about how to make it perfect here. If you’re just making lunch for yourself, it’s sometimes difficult to measure (unless you’re weighing it of course). I found 2 egg cups full of couscous (uncooked) to be the perfect amount for lunch. So take 2 egg cups full of couscous, add a tiny little bit of honey and olive oil and cover in 3 egg cups full of boiling vegetable stock (you can also put the powder on the couscous and turn it into stock in the bowl, saves you hassle). Give it a little stir and cover the bowl with a plate. Set a timer for 10 minutes, which is when you loosen it up with a fork.

♠ Cut one red onion into thin slices and 1 red pepper into strips. Then heat a little olive oil in a small frying pan and start caramelizing your onions. To add flavour, it’s a good idea to add a little veg stock power or curry powder at this stage. Let it slightly catch before you add a splash of water. Repeat this until your onions are lovely and soft and caramelised.

♠ Add the red pepper strips and half a package of marinated Cauldron Tofu.

♠ Fry for a further 5 minutes, which should be about when your couscous is ready. Serve the Tofu and Veg on top of your couscous with a splodge of greek yoghurt (btw did you know that a lot of zero fat greek yoghurts are literally full of sugar? Now that I know, I opt for full fat greek yoghurt, because I rather have some fat from milk than lots of added sugar)

I hope you enjoyed these recipes, what sort of things do you normally have for lunch? 

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RECIPE: Super delicious healthy Quinoa Salad for super busy people

So in my last post I talked about how meal planning can be beneficial, especially when time and money are a bit scarce. I also mentioned making something like a Quinoa salad that can last you for a couple of lunches. I’m sure you know, Quinoa isn’t actually a grain, but a seed. But here’s a random interesting fact for you it’s closely related to spinach and beets, now it sounds healthy, right? It has a high protein content and is a good source of fibre and iron. Oh and it tastes delicious. Did I forget to mention that? I just assumed you knew.
Are you on board yet?
I love making quinoa salads for periods when I’m really busy at uni and know that I won’t be able to prepare a lunch. It keeps for about 3 days and one batch feeds something around the number of a whole football team. Or about 3 greedy people.

So here’s what kept me going through last week.

RECIPE: Quinoa Salad with Kale and Peppers


1) Prepare 1 cup of Quinoa according to package instructions (don’t forget to rinse it). Important: Instead of cooking it in plain water, cook it in the same quantity of vegetable stock mixed with 1 tablespoon of honey and 1 tablespoon of olive oil.

2) Cook 1/2 a cup of Bulgur Wheat according to package instructions. Same procedure as before, cook in vegetable stock with honey and olive oil.

3) Leave the quinoa and the bulgur wheat in a big salad bowl to cool.

4) Chop 1 shallot and caramelize it in a frying pan.

5) Cut 1 red pepper into little squares (obviously remove the stem) and cut two generous handfuls of kale into edible pieces.

6) Add the red pepper and the kale to the frying pan and fry until the kale has wilted a little.

7) Pour the contents of the frying pan into your bowl with quinoa and bulgur wheat and give it a good mix. If you want, you can have a little play with spices.

8) Eat :) It’s good by itself or combined with some humous, olives, feta cheese and pitta (if you’re feeling decadent).

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Things to Try Thursday, 12th of January 2012

SWEET

1. This one looks like a little delight for breakfast, or second breakfast, or mid-afternoon snacking: Cherry Chocolate Coconut Granola

2. I believe this is a German kind of cake, it’s absolutely delicious and you should all try it: Baumkuchen

SAVOURY

1. These Quinoa Cakes look a lot crispier, than the ones, I made a while ago: Quinoa Cakes with Roasted Red Pepper

2. This definitely looks interesting: Wild Mushroom Vodka Soup 

3. This looks so delightful, and elegant, and mysterious and mmmmmh: Black Sesame Tart with Mushrooms and Feta 

4. As we established last week, I LOVE a fritter, so this is definitely a recipe to be tried: Aubergine, Buffalo Mozzarella and Mint Fritters 

5. And last but not least: because Haloumi can be so delicious: Haloumi, Rocket and Pomegranate Salad

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RECIPE: Quinoa Cakes with Olives, Chili and Coriander

Yesterday I had a go on Joy’s Lemon, Parsley and Olive Quinoa Cakes. I did some things slightly differently, so I thought I’d share my version :)

1) Rinse approximately 1 cup of Quinoa under running water

2) Cook the quinoa according to package instructions and add 1 tablespoon of honey

3) When the quinoa is done, set it aside and let it cool slightly

4) Chop together: 1 handful of green olives, 1 handful of fresh coriander and 1 red chili

5) Grate over quite a lot of parmesan and the zest of 1 lemon (make sure the skin is actually good to use!)

6) Mix everything with the quinoa, add 2 eggs and some breadcrumbs (however much you feel is the right amount; you want it to become shape-able, whilst making sure that the mix stays nice and moist!)

7) Shape the quinoa mix into little patties, and fry on medium heat (stay patient, and don’t try to turn them too early, because that will only break them!)
Voilà

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RECIPE: Quinoa with Roasted Pumpkin

1) Start by peeling a quarter of a pumpkin (or so, I really don’t know how much… just go by how much you think) and continue by cutting it into cubes.

2) Mix the cubes with some olive oil, balsamic vinegar, sugar and salt and put them on a baking tray. Put some olive oil on thyme that’s still on the woody thing and spread it on top of the pumpkin.

3) Put it under the grill for about 20-30minutes, turning the cubes every now and again.

4) Bring 3 cups of good vegetable stock to the boil, add 2 tablespoons of honey and 2 tablespoons of olive oil.

5) Whisk in 1 cup of thoroughly rinsed quinoa and cook as instructed on the quinoa package (time wise)

6) In a little frying pan, caramelize 1 chopped up red onion with some sugar

7) When the onion is done, use the same pan with all the sticky rests of the onion to make a little sauce: add some balsamic vinegar, sugar and salt.

8) When the pumpkin is all nicely roasted, mix it all together. Voilà!

 

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Things to Try Thursday, 25 August

SWEET

1) I always think this looks very nice and then when I try it I’m usually surprised that it does actually taste of the fruit in it. I will definitely have to make some Flavoured Water soon.

2) Probably the loveliest description for making pie: Peach Blueberry Pie 

 

3) I like scones. I’ve never managed to get them just right when making them myself. These however might persuade me to give the whole making scones thing another go: Raspberry Ricotta Scones

SAVOURY

1) Kara from livelovepasta.com had the brilliant idea to combine raw veg and dip with the pretty stylish sushi. The result looks and I’m sure tastes delicious: Vegetable Sushi.
I think I’ll definitely try to make these at some point, and I might even go crazy and add some spring onion : ) !

2) Quinoa Black Bean Mango Salad - because, you know, I quite like a good quinoa salad. I also like mangos. And beans. So this just sounds pretty good. *
* (Yes the star thing was unnecessary, but I like it) I had actually put this in here just from reading the name, but I decided I should read it and have a look at the photos: it looks just as good!

3) Mmmmmmmh Carbs. Mmmmmmh with Butter. Oh wait AND with Garlic? This way: Hasselback Potatoes

4) I’ve only ever tried Jamie’s version of tomato salad with croutons. But he likes to ruin it with fennel seeds… This recipe sounds a lot more delightful.

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Quinoa Salad with Feta Cheese and Avocado

Last week I wrote about how much I liked the sound of the M&S Quinoa Salad with Feta and Avocado. I had actually written down everything it said on the ingredients list, but (surprise surprise) I lost it, so what I made today was slightly different to the M&S salad, but I liked it nevertheless.
One of the main differences is, that I had a chili-coriander dressing rather than a mint* one, and since I’m not the biggest fan of mint, I think it was for the better.

I am very pleased with the result and will definitely make it again. Here is the recipe:

1) Rinse 1 cup of Quinoa with lots of hot water

2) Heat 3 cups of good quality vegetable stock in a saucepan and mix it with 1 tablespoon of honey and 1 tablespoon of olive oil

3) Mix in the Quinoa and let it simmer for 20mins (Stir it every now and again)

4) Meanwhile, chop up some coriander (the more the better… and here you can’t use the thyme excuse! Coriander is not nearly as annoying to pick as thyme!) and 1 red chili

5) Put the coriander and the chili into a salad bowl, grate in the zest of 1 lemon (please do check that you can use the zest!) and squeeze in the juice of half that lemon

6) Mix with 3-4 heaped tablespoons of yoghurt and spice with some curry powder, salt, peppercayenne pepper and if your chili isn’t that spicy (like mine) some Tabasco.

7) If you’re happy with the dressing, put in 1 tin of chickpeas, 1/2 a jar of marinated Feta Cheese, 2 chopped up Avocados3 tablespoons of sunflower seeds  and 1/4 of a peeled cucumber, that you cut into little cubes.

8) When the 20 mins for the quinoa are over, take it off the heat and get rid off any excess liquid

9) Let it cool for a couple of minutes before you mix it with all the other things in the salad bowl

Voilà another delicious salad that’s actually good for you and that keeps you fuller for longer. Enjoy!

Love,
Johanna

*in case you’re a cool kid and also call cool things mint: In this case I mean the original meaning, the herby one :)

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