Last week I posted a photo on my instagram feed and my Facebook page of one of the easiest dishes of all time and it attracted a little attention (seriously not worthy of it’s lack of effort!). It almost feels like cheating putting this up as a recipe. But hey, if it helps you create a pretty (and pretty impressive looking) dish then isn’t that the main thing?! I am not going to go through the entire dish today because the hero here is the quinoa side. Quite clearly you can see what we have here is a piece of baked salmon on beetroot quinoa with a big dollop (oh how I love the dollop) of dairy free basil pesto.
This recipe makes enough for the side you see in the photo, so one portion. For those of you who don’t know this already, I’ll let you in on a little secret. Cooked quinoa freezes beautifully. I always have a sweet and a savoury quinoa serve in my freezer ready to go. Simply whip it out on the day you need it and let it defrost (it defrosts quickly). To reheat just add a little more stock (if savoury) or a little milk etc (if sweet). Or water of course. You would never know it had been frozen.
1/2 cup cooked quinoa (you will need to use quinoa cooked in stock for this recipe I feel, it needs the extra oomph)
1 heaped teaspoon grated lemon rind
1/3 cup raw beetroot, grated
If you are cooking the quinoa from scratch throw the lemon rind in during the cooking process. If you’re using frozen quinoa like me here, put the cold quinoa in a small saucepan with a little stock and the lemon rind and heat gently. Just before serving stir through the grated beetroot. The colour of the quinoa quickly stains the entire dish.
I do believe this is now the sixth quinoa recipe I have posted – clearly I hold it in very high esteem. Here’s hoping I am not the quinoa Lone Ranger because this is a beautiful take on the Steaming Hot Quinoa porridge which has undoubtedly been one of the most popular recipes on this blog.
1 cup quinoa, well rinsed
2 cups of chai tea, cooled
6 small dried apricots, chopped
4 dates, chopped
1 teaspoon cinnamon
Zest of half an orange
Juice of half an orange
The night before brew your tea. I simply used a couple of chai tea bags, infused them in 2 cups of hot water (in a saucepan) for 15 minutes or so and removed them. I then left the saucepan on the stove (heat free!) for the night, to cool. In the morning simply add the quinoa to the tea and bring to the boil. Once boiling, turn down to a simmer, add the remaining ingredients and simmer for 12 minutes. At this point I give it a fluff with a fork and then pop the lid back on for a couple of minutes. Top with whatever your heart desires. The left overs (assuming there are any) will keep in the fridge for 4-5 days.
I can’t remember the last time I actually bought a dip from the store, it’s been that long. Admittedly, on occasion you can find dips that are full of the good stuff but a huge majority are full of a whole bunch of ingredients and numbers that are more likely made in a laboratory than a farm. This particular recipe is the simplest of them all. I’ve always got a can of organic chickpeas in my pantry (yes, canned is not ideal but if you’re in a hurry this is a far better alternative than choosing store bought). If I could suggest, next time you grab your dip from the supermarket, take the time to turn it around and read the label. If its use by date is beyond a week you know you’re consuming additives that your body doesn’t need. In fact, if there are numbers or words on the back you don’t understand, my advice would be to pop it back on the shelf. Why eat food that doesn’t add value to your awesome life?
You may well have noticed the hummus slathered generously over the Hearty Tempeh Falafels we whipped up from Lesh Karan’s (aka The Mindful Foodie) eBook Nourished earlier in the week. Well these two recipes really do go hand in hand. So who am I to keep you from experiencing the taste sensation of this delicious duo? Here is the recipe for the most quick, simple and rubbish free hummus you will ever eat.
This recipe creates a hummus that is smooth and reasonably runny, a traditional Middle Eastern consistency. If you’d like it thicker, perhaps if you intend to use it as a dip with crackers, simply reduce the quantity of water included in the directions below.
1 can chickpeas
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons tahini
1/3 -2/3 cups water
1/2 teaspoon cumin
1 garlic clove
Sea salt to taste
Open the can of chickpeas and place them into a colander or strainer. Rinse very well. Allow the tap to run over the chickpeas for a good couple of minutes. Place all ingredients into a blender or food processor and combine until smooth. Hummus are awesome with crunchy crackers, raw crudites, dolloped over salads, in wraps…you name it!
KAPOW! These little ‘pack a punch’ protein balls are our latest healthy treat creation, laden with sustaining goodness to fill that lengthy in between meal gap. With just enough chilli to give your metabolism a boost and plenty of cacao to kick free-radicals to the curb, you’ll be eyeing off the last of these beauties too quick for your likening. Try not to eat them all in one go, if you can possibly refrain.
Make a heap and throw them in the freezer for rainy/hungry days.
2 cups activated nuts (we used walnuts, brasil & almond)
1/2 cup pure whey protein (or natural protein powder of choice)
1/4 cup chia seeds
1/4 cup water
8 fresh medjool dates, pips removed and cut into pieces
3 heaped tablespoons raw cacao
3 tablespoons coconut oil
2 tablespoon goji berries
1 red chilli, finely chopped
1/2 teaspoon ground cinnamon
Place your nuts into the blender and blend roughly. If you want your protein balls to come with a hot kick, keep the seeds in the chilli. If not, remove the seeds prior to blending. Add all remaining ingredients and blend thoroughly for a good minute or two. The resulting mixture should be moist and tacky. Spoon into bite size balls and use your hands to roll. Roll in raw cacao or dessicated coconut.