Tag: quinoa

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Quinoa and Vegetable Stir-Fry

photo 10INGREDIENTS

1 cup pre-rinsed quinoa

2 cups vegetable broth, optional chicken broth

1 tablespoon olive oil

1 teaspoon sesame seed oil

1 cup finely diced carrots

1/2 cup minced green onions

2 cloves garlic, minced

1/2 cup frozen peas (thawed) 2 eggs, beaten (omit for vegetarian) Kosher or sea salt to taste

2 tablespoons lite soy sauce

In a medium saucepan, add quinoa and broth, turn to medium-high heat, cover, bring to a boil and reduce heat to a simmer. Cook until all liquid has been absorbed, about 15 minutes. Remove from heat, fluff with a fork and allow to cool. Refrigerate quinoa until cold. In a large skillet, heat oils to medium-low heat, add carrots and green onions, cover and cook until tender, approximately 8 minutes. Add garlic, cook one additional minute. Add quinoa and peas, cook until heated through, 5 to 6 minutes. If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.

 

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Butternut Squash, Lentil and Quinoa Salad

Butternut Squash, Lentil and Quinoa Salad

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Ingredients Method

Ingredients
  

  • 1/2 butternut squash peeled & deseeded
  • 3-4 garlic cloves skin on
  • 1/2 fresh chili sliced
  • 1/2 cup quinoa
  • 1 cup boiling water
  • 400 grams/14 ounces cooked lentils
  • 1 teaspoon cumin powder
  • Olive oil
  • Juice from 1/2 lemon
  • Salt to taste
  • Fresh coriander/cilantro leaves for garnish

Method
 

  1. Preheat oven to 180 degrees C / 356 degrees F. Peel and deseed 1/2 a butternut squash. Dice into 2.5cm (1-inch) cubes and place them on parchment-paper-lined baking tray as well as garlic cloves and chili. Drizzle over some olive oil, cumin powder and salt and toss all the ingredients until well combined. Then bake them in the preheated oven for 40 minutes or until the squash feels tender and fluffy when pricked with a fork.
  2. While the squash is roasting in the oven, pour 1/2 cup of quinoa and 1 cup of hot boiling water in a medium-sized pot. Start cooking over medium-high flame until it starts to boil. Then let it simmer by reducing to low-medium flame and cover with a lid. In the meantime, rinse and drain the lentils. Set aside. For the quinoa, cook until the water is ALMOST absorbed. When there’s just a little water left at the bottom of the pot (I’ll say about 2 tablespoons worth of water left), turn off the flame and leave the lid on. This will allow the quinoa to completely absorb the water without sticking to the pot. Fork through the quinoa so that it’s light and fluffy. Set aside.
  3. Add lentils to the quinoa and toss gently until well combined. Season lightly with salt. Add roasted butternut squash, garlic (skin-off and thinly chopped) and chili to the lentil-quinoa mixture. Drizzle some olive oil and lemon juice over the salad and toss to mix. Just before serving, garnish with some coriander/cilantro leaves. You can serve this salad warm or cold.
  4. Photo and Recipe Courtesy of Fuss Free Cooking

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