Tag Archives: gluten free

Quinoea Salad

Quick, healthy and delicious – who could ask for anything more in just one dish ?

Packed with lean protein, you can whip this up for a simple lunch that will keep you satisfied till dinner-time.

Ingredients makes 2 lunchtime servings

  1. 1/2 cup quinoea
  2. 1 cup hot chicken broth
  3. handful coriander
  4. handful flat leaf parsley
  5. cherry tomatoes, quartered
  6. 1/2 small red onion, diced
  7. 1/2 cucumber, sliced
  8. few cubes feta cheese – I used Danish but any feta would do
  9. juice of 1/2 – 1 lemon
  10. few tbls good olive oil
  11. few tsp red wine vinegar
  12. salt and pepper to taste

Method

  1. Bring the chicken broth to boil, add quinoea, lower heat and simmer for 15 minutes or until the germ of the quinoea appears
  2. Strain any excess liquid if there is any, fluff up the quinoea in the pot and let cool till warm (just so that it won’t cook the herbs)
  3. Add the vegetables and herbs
  4. Mix the lemon juice, olive oil, vinegar and salt and pepper together – adjust to taste
  5. Dress the quinoea salad and you’re ready to eat !
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Garlic and brocolli pasta

In the middle of one of my twice annual detoxes, I was in the mood for a simple pasta dish. I’ve found some really good organic brown rice pastas and also buckwheat pastas, which are detox-friendly, as well as having the added bonus of being gluten-free.

This dish is so quick and simple – perfect weekday dinner or double the quantity and you can have the leftovers as a pasta salad for lunch the next day.

Ingredients for one serving – adjust accordingly for more

  1. 3/4 cup dry spiral organic brown rice pasta
  2. 1/2 cup broccoli florets – no stems
  3. 2-3 cloves garlic, thinly sliced (I love garlic so feel free to use less)
  4. good squeeze of lemon
  5. salt and pepper

Method

  1. Cook pasta according to packet directions in salted water
  2. When pasta is almost cooked, add the broccoli for a 30 seconds and drain – save about half a cup of the pasta water
  3. Sautée the garlic in a hot pan with some oil till soft
  4. Add the drained pasta and broccoli and toss in the garlic and oil – add a few spoons of the pasta water to help loosen the pasta up. The starchy water will help to give the pasta a nice silky texture
  5. Squeeze the lemon juice, and add salt and pepper to taste
  6. Serve hot for dinner
  7. If you want to keep the leftovers for lunch the next day, add a drizzle of good extra virgin olive oil and pop into the fridge for a yummy pasta salad

Warm quinoa salad

Trying to fully recover from this flu I’ve had for over two weeks now, I am putting a bit more effort in to preparing meals that are packed full of vitamins and antioxidants to help my body fight off the bad guys.

This quinoa salad I made for lunch was super easy, delicious, and full of goodness. I love quinoa – you cook and eat it as a grain, but it has a very high protein content (unlike wheat or rice) and is also gluten-free (for those of you who are intolerant).

Any suggestions on new and inventive ways to include quinoa in my diet ?

Ingredients (makes 2-4 lunch-sized portions)

  1. 1 cup quinoa – rinsed if not already pre-rinsed to remove the bitter outer coating
  2. 2 cups boiling water
  3. 2 cups of any vegetables you have in your fridge, diced: this time for me I had capsicum, cucumber, tomatoes, broccoli, red onions and mushrooms
  4. juice of 1 lemon (or to taste)
  5. extra-virgin olive oil
  6. salt and pepper
  7. optional – add nuts for more super goodness – toast some raw almonds or pinenuts
  8. another option – crumble tangy salty feta cheese on top

Method

  1. Add the quinoa to the boiling water and cook for 15 minutes. The cooked grain should have a tiny curl that has separated from the seed, and have a nice bite to it (like al dente pasta)
  2. Transfer to a large salad bowl and fluff with a fork (as you would with couscous)
  3. Add the vegetables and mix
  4. Dress with the lemon juice, a good glug of the olive oil and salt and pepper