1 cup tri coloured quinoa, rinsed, drained
2 tbsp plain flour
1 tsp hot chilli powder
1 egg white, lightly beaten
1/2 cup tahini
1/3 cup lemon juice
extra virgin olive oil, for shallow frying
1 small head cauliflower, thickly sliced
4 tomatoes, diced
1/2 small red onion finely chopped
2 celery stalks, finely chopped
1 garlic clove, crushed
2/3 cup fresh mint leaves, chopped
1 cup fresh flat leaf parsley leaves, chopped
3/4 cup red wine vinegar
extra 1 tbsp extra virgin olive oil
chopped fresh flat leaf parsley and toasted pine nuts, to serve
1. Place the quinoa and 1 cup cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 15 mins or until liquid is absorbed and quinoa is tender. Remove from heat. Cool.
2. Meanwhile, place flour and chilli powder in a bowl. Make a well in the centre. Gradually whisk in the egg white, 1/3 cup tahini, 1/4 cup lemon juice and 1/4 cup cold water. Season well with salt and pepper.
3. Add enough oil to a large deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Working in batches, dip cauliflower batter, draining excess. Shallow fry for 1 to 2 mis each side or until golden. Drain on a tray lined with paper towel.
4. Combine remaining tahini and lemon juice, and 1.5 tblsp cold water in a small bowl. Season with salt and pepper.
5. Combine quinoa, tomato, onion, celery, garlic, mint, parsley, vinegar and extra oil in a large bowl. Serve fritters with tabouleh and tahini sauce. Sprinkle with parsley and pine nuts.
Showing posts with label quinoa. Show all posts
Showing posts with label quinoa. Show all posts
20140108
Quinoa salad with crispy roast pumpkin and hazelnuts
Quinoa seeds are easy to cook and prepare. Similar to rice, they require only quick, gentle cooking with water. Quinoa seeds can be used to make porridge, or savoury salads and stews. They are fairly plain tasting, so are best combined with sharp flavours such as lemon juice or zest, or a little vinegar and oil.
Quinoa salad with pumpkin and hazelnuts.Photo: Eddie Jim
Ingredients
200g (1 cup) quinoa
2 cups Japla pumpkin, roughly cut into 1-2 cm cubes
½ cup finely chopped mint
½ cup finely chopped parsley
zest from ½ lemon
1 cup roasted hazelnuts
Method
1. Place pumpkin on roasting tray, sprinkle with a little olive oil or cooking fat and roast in preheated 180C oven for 20 minutes or until brown and crispy. Allow to cool.
2. Cook quinoa. To cook, simply rinse well in cold running water (quinoa seeds contain a bitter compound called saponins on their skin, which requires this rinsing), then combine one part rinsed quinoa to two parts water in a small saucepan. Simmer with the lid off for 10-15 minutes or until the seed splits forming little curls and the water is absorbed. Season to taste. Toss through some olive or sunflower oil while still warm to prevent clumping.Drain well and allow to cool.
3. Crush the hazelnuts with a mortar and pestle, or a paper bag and rolling pin. They should be broken into halves or quarters so that they are easy to chew.
4. Combine all the ingredients together, adding the mint and hazelnuts at the end. Season to taste with salt, pepper and a dash of olive oil.
Variation: Try adding a half cup of dried cranberries for added zest, or a handful of crumbled fetta cheese for extra creaminess.
20130324
Baked portobello mushrooms topped with quinoa, feta and micro herbs
Ingredients
- 8 medium portobello mushrooms
- 50g unsalted butter
- A few sprigs of thyme
- 150ml dry white wine
- 150ml vegetable stock
- 2 garlic cloves, finely sliced
- Sea salt and freshly ground black pepper
- 2 cups water
- 1 cup quinoa
- 320g jar marinated goat's feta
- Micro herbs for garnish
Method
Preheat oven to 180C. Place mushrooms in a large baking tray, dot with butter and scatter over thyme sprigs. Add wine, stock and garlic. Season with salt and pepper. Cover tray with foil and cook for 15 minutes, or until the mushrooms are tender.
Meanwhile, in a small saucepan bring two cups water to the boil, add quinoa, reduce heat, cover with a lid and cook for 10-15 minutes until the liquid is absorbed. Remove from heat and fluff the quinoa with a fork.
To serve, spoon the quinoa over the mushrooms, add a dollop of goat's feta and scatter over the micro herbs. Season with extra salt and pepper if required.
Quinoa, red rice and black lentil salad with spicy cauliflower
Ingredients
- 200g quinoa
- 200g red rice, rinsed
- 50g black lentils, rinsed
- 100ml olive oil and 3 tbsp extra
- 2 brown onions, thinly sliced
- 100g dried cranberries
- 1 orange, zested and juiced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 cup plain flour
- 1/2 cauliflower, broken into small florets
- 200g pistachio nuts, roughly chopped
- 1 cup fresh coriander leaves, roughly chopped
- 1 cup fresh mint leaves, roughly chopped
- For the dressing:
- 1 lemon, juiced
- 1/4-1/2 cup extra virgin olive oil
- 1 garlic clove, crushed
- Salt and pepper
Method
Cook quinoa in a medium pot of boiling, lightly salted water for 12-14 minutes until just tender. Drain and set aside. Cook red rice and lentils in a large pot of boiling, lightly salted water for 20 minutes. Drain and set aside.
Heat frying pan, add 100 millilitres of oil and onions, cook over low heat for 10 minutes until well caramelised. Soak cranberries in orange juice for 10 minutes until plump. Mix cumin, coriander and flour in a small bowl.
Toss cauliflower in flour mix. Heat three tablespoons of oil in a large frying pan, add cauliflower and fry over low heat for 10 minutes, until soft. Toss with drained quinoa, rice and lentils.
Add caramelised onions, with any extra oil from the pan. Add cranberries with orange juice, pistachios and fresh herbs. Make dressing with lemon juice, olive oil, garlic, salt and pepper. Whisk well to combine, taste and adjust if necessary.
Add to salad and mix well.
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