Quinoa bake with spinach and ricotta

As we head in to the festive season, I find that I need to balance out the indulgences of this time of year, with home cooked, healthy (at least semi-healthy) meals.

Packed full of goodness, and also gluten-free (for any of you who are gluten intolerant), this baked quinoa “pie” with spinach and feta is as comforting as it looks. Hot from the oven, the quinoa are almost pillowed amongst the ingredients, adding a lightness that you wouldn’t get if I omitted them. I only need to cook for two, so I made enough for four, split the mixture in to two small pie tins, and will freeze the other portion for a time when I need something easy, quick and delicious. All I have to do is warm up and eat.

This recipe is really versatile – adding in ham or bacon would work too.

Ingredients (for one large pie to feed four or two smaller pies)

1. 1 cup quinoa
2. 2 large handfuls of fresh spinach leaves
3. 200g feta (you can also substitute ricotta or even cottage cheese)
4. 4 large eggs
5. Splash of milk
6. 1 cup of grated parmesan, divided in to two portion
7. salt and pepper to taste

Method

1. Pre-heat your oven to 180C/350F
2. Cook the quinoa in 2 cups of water. Cover, bring to boil, reduce heat and simmer for 12-15 minutes, until tender and the germ is visible
3. Stir in the spinach leaves as you fluff the quinoa – the residual heat will wilt the leaves
4. Crumble the feta in and mix
5. In a bowl, whisk the eggs with a splash of milk and one portion of the parmesan
6. Add a pinch of salt and a good grind of pepper – don’t over-salt as the cheeses will already add some savouriness to the dish
7. Loosely spoon the quinoa mixture into your pie dish, pour over the egg mixture and combine the two in the dish
8. Flatten the top and sprinkle the second portion of parmesan over the top
9. Bake for 30-35 mins until the top is golden
10. Allow to rest for 5 minutes and then enjoy hot !

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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