Tag Archives: quinoa

Recipe of the Week – 31st August 2015 – Roasted Pepper and Quinoa Salad

  
This is a great simple warm salad recipe which I prefer in taste and texture to tabbouleh. If you wish the orange juice can be replaced with good quality vegetable stock, however I find the citrussy quinoa gives this a nice fresh flavour.

Serves 6 as a side

Ingredients

250g quinoa

50ml extra virgin olive oil

2 large red and 1 large yellow peppers, deseeded and sliced

100g sunflower seeds, lightly toasted

200ml fresh orange juice

1 tbs each chopped fresh basil and mint

2 medium tomatoes, finely diced

1 medium cucumber, finely diced

Salt and pepper to taste

Method

1. Preheat the oven to 220C.

2. Heat 3 tbs of olive oil in a large saucepan then add the quinoa, stirring regularly for 5 minutes to avoid burning. Add the orange juice and bring to the boil. Cover and simmer for 15 minutes then allow to cool.

3. Meanwhile, place the pepper slices in a large baking tray with 2 tbs olive oil, and salt and pepper. Mix well then roast for 25 minutes.

4. Mix the remaining oil and the vinegar in a large bowl then add all of the other ingredients and mix well, breaking up any lumps of quinoa with a fork. Season and serve with bread and a green salad.

Recipe of the Week – 13th July 2015 – Warm Aubergine and Quinoa Salad

  

I really enjoyed making this very simple and yet satisfying salad – the nuttiness of the quinoa compliments the sweetness of the roasted vegetables perfectly. I also found that no further herbs or spices beyond stock and thyme were needed as the delicate flavours of the quinoa really add to the dish.

Serves 4 as a main or 6 as a side

Ingredients

250g quinoa

3 sprigs of fresh thyme

1 large onion, finely chopped

1 litre of good quality vegetable stock from bouillon

2 large aubergines, cut lengthways then into quarters

1 red or yellow pepper, deseeded and cut into chunks

2 tbs extra virgin olive oil

200 g (7 oz) cherry tomatoes (Preferably of the vine for easy roasting)

2 garlic cloves, crushed

Salt and pepper

Method

1. Preheat the oven to 190ºC. Put the quinoa in a sieve and rinse thoroughly before placing in a saucepan with the thyme sprigs and stock, and bring to the boil. Cover and simmer gently for 20 minutes until tender.

2. Meanwhile, brush the aubergines, onion and pepper with the oil, and batch fry on a griddle pan until brown. Then add the whole tomatoes and cook for a further 2 minutes until charred, turning once. 

3. Place the cooked quinoa, griddles vegetables and garlic into an ovenproof dish. Season with salt and pepper to taste and fold together gently.

4. Cover with foil and bake for 35 minutes or until the vegetables are tender. Serve warm with a side salad.

Recipe of the Week – 13th April 2015 – Warm Moroccan Aubergine and Quinoa Salad

 

I thought that I would try to experiment with something a little different at the cafe this week, and was scratching my head as to what to do with some impulse-bought quinoa. I had a look at some recipes online, but nothing really inspired me, so I thought I would try making it into a Moroccan salad. I was very pleased with the results – the nuttiness of the quinoa worked really well with the subtle blend of spices, and anything with aubergines in it is ok by me!

Serves 6

Ingredients

2 large aubergines, cut into 2 cm dice

1 large onion, finely chopped

2 cloves of garlic, crushed

1 red and 1 yellow pepper, deseeded and finely diced

5 tbs olive oil

500g quinoa, rinsed

400ml good quality vegetable stock from bouillon 

1 tbs Ras-El-Hanout

1 tsp ground cinnamon

1 tsp ground cumin

A pinch of saffron threads

Juice from 1 lemon

A small bunch of fresh parsley, roughly chopped

Salt and pepper to season

Method

1. Put the aubergine cubes in a large bowl, sprinkle generously with salt to coat, and leave to bring out the juices for 30 minutes.

2. Meanwhile, put the quinoa and stock in a large saucepan, bring to the boil then simmer until the grains begin to open.

3. Rinse the aubergine thoroughly then add with the onion and garlic to a large saucepan with the oil and gently saute for 5 minutes.

4. Add the peppers, and all the spices, stir well and saute covered for a further 10 minutes.

5. Add the cooked quinoa, stir well and take off the heat. Stir in the lemon juice and parsley. Season to taste.

6. Serve immediately with fresh bread and a green salad.

 

Recipe of the Week – 3rd March 2014 – Quinoa and Bulgur Wheat with Leeks and Squash

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In honour of St David’s Day yesterday I thought I’d try something different with leeks, as they are a versatile vegetable that seems wasted when just added to stews or casseroles. This is a variation on a Hugh FW recipe where I have added bulgur wheat to give a bit more variation in texture. This would work well as a light lunch or with a salad or new potatoes as a main meal.

Serves 4

Ingredients

3 medium sized leeks, trimmed and cut into 1 cm slices
1 small butternut squash, peeled, deseeded and cut into 1 cm dice
150g bulgur wheat, rinsed
150g quinoa, rinsed
2 tbs olive oil
1 knob of butter
1 tbs dried thyme
Salt and pepper
50g cashew nuts

Method

1. Place the rinsed bulgur wheat in a large saucepan of lightly salted water and bring to the boil. Simmer for 25 minutes, adding the rinsed quinoa half way through.

2. Meanwhile, add the oil and butter to another large pan and add the leeks, butternut squash, thyme and seasoning, and cover. Allow to simmer and sweat for 25 minutes, stirring occasionally.

3. In a small frying pan, gently dry roast the cashew nuts for approximately 2 minutes, being careful not to burn.

4. When cooked, drain the grains and stir into the cooked vegetables, and serve topped with a handful of the toasted cashew nuts.