Have you seen the latest trend which seems to be making an appearance on many foodies blogs, plates and social media?
I’m talking about the new obsession with whole roasted cauliflower. It’s the vegetarian version of the meat lovers lamb roast. Many healthy wholefood cooks have been seen making different versions with Jamie Oliver also jumping in on the new idea.
And like all new trends I just couldn’t resist in trying it out for myself to see what all the hype was about. I often roast it in florets with turmeric and spices on a weekly basis so what was so special about this?
If I have to be perfectly honest it tastes exactly the same as the way I always make it though the cauliflower turns out very tender inside and the spiced yoghurt gives it a nice crusty coating on the outside. It also does look a whole lot nicer too and makes for an awe-inspiring centre piece to wow dinner guests.
Continue reading “Whole Roasted Spiced Cauliflower with Beetroot Hummus & Quinoa Flatbread”
Have you ever tried lettuce instead of bread buns?
I like to switch it up and use lettuce as a healthier alternative to burger or Mexican night. This vegetarian burger version is packed with the goodness of quinoa, we all know how much I love quinoa. It is such a versatile ingredient to use instead of rice, meat, pasta and makes can be used in so many dishes. Now who would have thought even a quinoa burger. Black beans, capsicum, paprika, hint of chilli gives it that Mexican flair with the addition of avocado you seriously can’t go wrong.
We love quick easy dinner choices during the week and Mexican or burger nights the kids get super excited about. Quinoa burgers are still a stretch for my boys so I made them homemade lean beef burgers with hidden veggies. They do like lettuce so I’m lucky though the fresh bakery bread rolls are hard to pass up.
Quinoa patties are also convenient to take to work with a salad too and keep well in the fridge for a good few days. Add the sides you like smashed avocado and natural yoghurt works so well with a squeeze of lemon or lime to top.
Continue reading “Mexican Black Bean & Quinoa Lettuce Burgers”
Continuing my love of Turmeric with this healthy vegan one pan vegetable curry. I am always attracted to one pan dinners, when our weekdays are busy enough it makes meal time that much easier to know you can throw a few quality ingredients in a pan and let it cook away for half an hour giving us some free time to do other things. With three children all wanting my attention this is very handy let me tell you. Seems to be always when I am cooking dinner when they all want my undivided attention for one thing or another.
My husband isn’t a big fan of curries so I don’t get to make them as much as I’d like to but today I had a craving for it so I made it for myself and the rest will go in the freezer for when I have another curry craving moment. Leftovers are good for work lunches too as this keeps well in the fridge for 3-4 days and the freezer 3-4 months.
Super healthy with added quinoa so no need for heavy rice. I do like something to soak up all the sauce though, I had some of my Homemade Naan Bread in the freezer. Quick heat up and it’s good to go!
Sweet Potato & Cauliflower Quinoa Turmeric Curry
250g sweet potato peeled and cubed (around one small)
250g cauliflower florets (about half a small cauliflower)
2 cloves garlic crushed
3 tsp ground turmeric
1 tsp ground coriander
1 tsp chilli powder (for a mild curry leave this out)
1 tsp ground ginger
400g can coconut milk
1 tbsp tomato paste
salt and pepper
1 cup white uncooked quinoa
1 cup water
400g can chickpeas
1-2 cups baby spinach
- In a large pan add garlic, turmeric, coriander, chilli, ginger, coconut milk and tomato paste stir all till well combined.
- Bring to the boil then add sweet potato, cauliflower, and season with salt and pepper.
- Add quinoa and water to the pan and mix well. Reduce heat to a simmer and place the lid on.
- Cook for 25mins stirring occasionally making sure it doesn’t stick to the pan.
- Add the chickpeas and cook for a further 5-10 mins. It is ready once the quinoa has absorbed most of the liquid and quinoa is tender.
- Stir through baby spinach. Serve with Homemade Naan Bread
Fritters are always one recipe that grabs people’s attention. Why? Because they are super easy, practical and versatile. With few ingredients to them it’s a quick way of meal prepping for weekday lunches or easy dinner ideas.
These Fritters have the added benefits of Quinoa making it a excellent vegetarian meal packed with protein. Quinoa provides slow releasing energy and make you feel fuller for longer so you can enjoy these fritters any time of the day even for breakfast.
Add a simple salad or try a smashed avocado and tomato salsa you can’t go wrong.
Zucchini, Quinoa & Haloumi Fritters
1/2 cup quinoa (uncooked)
1 cup water
2 large zucchini grated
100g haloumi grated
1/4 cup almond meal or rice flour (for nutfree)
1/4 cup green onion sliced
handful basil leaves thinly sliced
Salt & Pepper
- In a saucepan place quinoa and water and bring to the boil. Lower heat and simmer for 10-12 mins or until all water is absorbed. Cool
- In a large bowl place zucchini, haloumi, quinoa, eggs, almond meal, green onions and basil and mix well
- Heat a non stick frypan on medium to high heat, add 2 tablespoons of mixture to pan to make round fritters. Cook for 2-3 mins then flip over and cook for further 2-3 mins or until browned. Repeat until used all the fritter mixture
- Serve with a salad or smashed avocado salsa.
The New Healthy Parmigiana…
I’m all for quick meals at the moment, with this sweltering heat we’ve been having no one feels like spending hours in front of a hot stove even me!
Still always trying to keep dinners healthy for the family, so this version of chicken parmigiana came out of the recipe files. Replacing the bread crumbing with quinoa flakes making it gluten-free and added benefits of a superfood. Baked in the oven over fried (always a good idea) Then topped it with cherry tomatoes and bocconcini cheese, making this ordinary pub grub meal into a healthier summer family favourite the whole family will love.
Served with a simple side salad and some pan cooked asparagus or your families favourite veggies.
Quinoa Chicken Parmigiana
4 chicken breasts (organic preferably)
2 eggs beaten
1 1/2 cups *quinoa flakes
salt and pepper
2 tb olive oil or coconut oil
10-12 cherry tomatoes sliced in half
2 large buffalo bocconcini sliced or 10-12 small bocconcini balls sliced
- Preheat oven 200’C
- Slice chicken breasts in half lengthways
- Place eggs and quinoa flakes with the salt/ pepper in two separate in a bowl
- Coat chicken pieces first in the egg mixture then immediately in the quinoa flakes making sure to coat generously and evenly.
- Place in a baking tray drizzled with a little oil then drizzle little extra over the chicken
- Bake in the oven for 20mins turning half way through
- Top with tomatoes and bocconcini and place back in the oven for a further 5-10 mins until melted and chicken is cooked through.
- Serve with a simple side salad and you favourite veggies such as pan cooked asparagus or steamed broccoli
*Quinoa flakes are quinoa steamed rolled flat to make thin flakes. Can be found in major supermarkets or health food stores