Thursday, 06 October 2016 16:34

Quinoa and Bean Salad

Loaded with fibre and protein, this quinoa and bean salad is sure to spice up your lunch.
I'm not big on green salads this time of year as the air chills, so to keep me warm I like a hearty quinoa and bean salad with loads of fresh veggies thrown in.

This is a yummy meal in a bowl.

Quinoa and Bean Salad
1 cup cooked quinoa (cook it in broth for more flavour and nutrients)
1 cup cooked black beans
I orange pepper, chopped
2 stocks of celery, chopped
2 tomatoes, coarsely chopped
1 small zucchini, finely chopped
1 good sized purple onion, chopped. (Soak in water to take away the bite)
A drizzle of olive oil
2 tbsp lime juice
4-5 tbsp apple cider vinegar (use more if desired)
Sea salt and fresh ground pepper
I also added a little Epicure Satay spice.

Mix together and enjoy. Will last in the fridge up to 5 days.
Yummy!

Published in Salads
Thursday, 06 October 2016 16:06

Vegetarian Thai Chili

I made this chili with a vegetarian cooking class a few years back and it was a huge hit! You could also use quinoa in place of the bulgar.

Thai Chili

A delicious combination of vegetarian chilli and red curry with a hint of coconut.

Ingredients:
1 ½ tsp red curry paste
1 tsp ground cumin
4 cups vegetable broth
½ cup uncooked bulgur or pot barley
½ medium sweet potato
1 large green bell pepper chopped
3 cups cooked kidney beans
½ cup light coconut milk
2 cups tomato puree
2 scallions chopped
Fresh ground pepper to taste

One: In a pot add curry paste, cumin and a bit of broth. Mash mixture and stir until paste is no longer in lumps. Add remaining broth, bulgur, potato and bell pepper.
Set over high heat and bring to a boil. Cover tightly and reduce heat to medium-low and cook for 10 minutes.

Two: add beans, coconut milk, and tomato puree to pot and stir. Cook, uncovered for 7 minutes until bulgur is tender and chilli is thick. Stir in scallions and black pepper to taste.

Published in Dinner
Thursday, 06 October 2016 15:55

Warm Quinoa, Sweet Potato and Kale Salad

I made this for Thanksgiving Dinner one year.  It was a hit, but they told me they missed the traditional stuffing and potatoes.  Change is good, but maybe for my family not so good if I omit the tradition items too.  Lesson learned.  LOL  I just make both.  

 

Warm Quinoa, Sweet Potato, and Kale Salad

1/2 cup quinoa cooked in one cup of broth or water

2 sweet potatoes, peeled and roasted in the oven till soft at 350C for about 50 minutes.
(I sprinkled cardamom on mine)

1 red onion
4 cloves of garlic
1 tsp grated ginger root
1 tbsp coconut oil
Saute above ingredients till soft

Wash and chop into large pieces 6-8 large leaves of Kale.

Assemble the cooked quinoa, cooked sweet potatoes and sauteed onion, garlic and ginger root in a roasting pan, I used a square stone. Mix in the raw kale and add about 4- 8 tbsp of apple cider vinegar, 4-8 tbsp of olive oil or melted coconut oil, 1/4 cup of maple syrup. You can add more spice if you like such as cinnamon, cardamom and cloves and/or nutmeg. I added some epicure Thai seasoning this time.

Throw in the oven at 350C till the kale is softened through. I actually turned it down to about 200 and let it sit for about an hour till dinner was ready.

Published in Salads