Tag Archives: quinoea

Smoked Bacon Soup with Kale and Quinoea

I’m so happy – I found kale ! After reading all your posts about how delicious it is, and how wonderfully nutritious it is, and the amazing recipes you share (eg kale chips which are being made as I type this), I FINALLY FOUND KALE. We went to Pasar Bella yesterday and bought an entire trunkfull of delicious meats, cheese and vegetables.

Today for lunch I made a vibrant, bursting-full-of-goodness soup, with a smoked bacon stock – making it bursting-full-of-flavour soup.

Again soups like this can be entirely adjusted depending on what vegetables you have handy in the fridge – I used yellow and purple carrots and the leaves of purple and green kale. The quinoea gives the soup an added protein boost.

Ingredients serves 6 for lunch or as a starter at dinner

  1. 400g smoked bacon bones
  2. 1 onion, diced
  3. 3 stalks celery, sliced
  4. 2 medium carrots, diced
  5. 1-2 bay leaves
  6. large handful kale leaves, stalks removed, thickly sliced
  7. 1/4 cup raw quinoea

Method

  1. Brown the bacon bones on medium-high heat in a large, heavy-based saucepan
  2. Remove from pan reduce heat to medium and soften the onions for 5 minutes
  3. Add the celery and carrots and soften, an additional 5 minutes
  4. Add the bacon back to the pan, add the bay leaves
  5. Add water so that everything is just covered, and simmer on low for 2 hours
  6. Remove the bay leaves
  7. Add the quinoea and continue to simmer for 10 minutes
  8. Add the kale leaves and simmer for a final 5 minutes
  9. Season to taste with salt and pepper
Advertisements

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 !

Salmon and brown rice pie

All I wanted to do was to change the name of my blog, including the URL. It seemed simple enough at the time but WordPress won’t let me delete the old one, so until I figure it all, out I’m duplicating my posts on both URLs, so apologies if you are receiving notifications twice – I promise I’m looking in to it !

Back to food though, it rained most of yesterday in Singapore – very odd, as usually the tropical storms here are torrential, but last, at most, 30 minutes, then the clouds seem to magically disappear, exposing the warm blue sky again. I’ve been here for five years now yet I’m still surprised that it can be grey and wet outside and still 30C/86F. But while I am cool and dry in my apartment, it makes me feel like it’s winter, and I feel the  need to eat some warm comfort food.

So I decided to make a salmon and brown rice pie. Feel free to substitute with tuna, white rice, even pasta – this is a very versatile recipe.

Ingredients makes enough to feed six hungry people

  1. 3/4 cup brown rice, rinsed
  2. 1/4 cup quinoea, rinsed
  3. 2 cups water
  4. 450g tinned salmon (I had red but you could also use pink)
  5. 1 tbs grain mustard
  6. 1 red onion, finely diced
  7. 1 cup plain yoghurt
  8. 1/2 cup sour cream
  9. 1/4 cup milk
  10. Salt and pepper to taste
  11. 1 cup grated cheddar cheese plus another 1/2 cup for topping
  12. 1/2 cup breadcrumbs

Method

  1. Cook the rice first. Add the water to the brown rice in a saucepan and bring to the boil. Reduce to a simmer and let cook for 25 minutes
  2. Add the quinoea, give a quick stir, and cook for a further 20 minutes
  3. Preheat oven to 180C/350F
  4. Mix the cooked rice with the the rest of the ingredients except the cheese for topping and breadcrumbs
  5. Line a deep, 11″ pie dish with the salmon/rice mix and press down lightly
  6. Mix the remaining cheese and breadcrumbs together and scatter over the salmon/rice mix
  7. Add a couple of blobs of butter on top to help it all brown
  8. Cook in preheated oven for 30 minutes until golden brown
  9. Let cool slightly before slicing up into wedges and serve warm with a fresh green salad
  10. It’s filling, but don’t despair – you can eat it the next day – it’s still yummy cold from the fridge

Quinoea, Apricot and Nut Clusters

In the middle of my detox, I found myself craving for something sweet (chocolate, to be honest), but processed food is one of the big no nos for me this week, so I was thrilled to find this genius way of getting my sweet hit sans sugar (I replaced the sugar in the original recipe with honey) with the added bonus of quinoea.  The original recipe is from Martha Stewart.com. If you’re interested, the basics of my detox are here.

Ingredients (makes about 10)

  1. 1/2 cup quinoea
  2. 3/4 cups old-fashioned rolled oats
  3. 1/4 cup shelled raw sunflower seeds
  4. 1/4 cup shelled raw pistachios, chopped
  5. 1/2 cup dried apricots, thinly sliced
  6. 1/4 cup honey
  7. 1/4 teaspoon coarse salt
  8. 1 tablespoons vegetable oil
  9. 1 teaspoons pure vanilla extract
  10. 2 eggs

Method

  1. Preheat oven to 180C (350F)
  2. Bring 1 cup of water to a boil in a small saucepan. Add quinoa; return to a boil. Stir quinoea; cover, and reduce heat. Simmer until most liquid is absorbed and quinoa is slightly undercooked, about 10 minutes
  3. Transfer to a rimmed baking sheet and bake, fluffing with a fork occasionally, until pale golden, 30 to 35 minutes. Let cool in a large bowl
  4. Spread oats on baking sheet; bake until lightly browned, about 15 minutes. Add oats to quinoea
  5. Spread seeds and nuts on baking sheet; bake until lightly toasted, about 7 minutes. Add to quinoa mixture; let cool
  6. Reduce oven temperature to 150C (300F)
  7. Toss nuts, apricots and salt with quinoa mixture
  8. Beat honey, oil, and vanilla into eggs; stir into quinoa mixture
  9. Line a baking sheet with parchment.  Spoon 1/4 cup firmly packed batter onto sheet for each cluster – space 3 inches apart and bake until crisp, about 25 minutes
  10. Let cool on a wire rack. Store, loosely covered with foil, up to 2 days

Quinoea Salad

Attempting to try to eat a little healthier of late, I decided to make a quinoea salad. High in protein, quinoea is also high in dietary fibre, phosphorous, magnesium and iron, and is also gluten-free. Preparation is similar to cooking rice or couscous and it has a mild, slightly nutty flavour. I also like the slightly “crunchy” texture it has.

Ingredients (makes a huge big bowl of salad)

  1. 3/4 cup quinoea
  2. 2-3 cups vegetable or chicken stock – I used a shitake concentrate
  3. 1/2 punnet baby roma tomatoes (or cherry) cut into quarters
  4. 1 small red onion, finely diced
  5. 1 small cucumber, peeled, deseeded and finely diced
  6. handful of parsley leaves, roughly chopped – you can use any herbs you like, I also added coriander and basil
  7. half block feta, cubed
  8. 4-6 tbs extra virgin olive oil
  9. 2-3 tbs red wine vinegar
  10. juice of half a lemon
  11. salt and pepper to taste

Method:

  1. Bring the stock to boil and add the quinoea, covering at a low simmer and cooking for aournd 15 minutes or until the germ separates from the seed (the cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta)
  2. Once cooked, set aside and allow to cool
  3. Mix all the other ingredients together, add the cooked and cooled quinoea and mix well
  4. Allow to sit in the fridge for at least an hour to allow the quinoea to absorb all the yummy flavours
  5. Serve as a main or as a side.  It would go well with pretty much anything.