Quinoa Keepers


Hearty Grain Salad

 

Hearty Grain Salad - Quinoa

 

Ingredients:
1 cup The Whole Foodies Brown Rice or Quinoa (cooked)
1 can lentils, drained
1 yellow capsicum, finely diced
1 small red onion, finely chopped
½ cup golden raisins
½ cup dried cranberries
½ cup flaked almonds, lightly toasted

Dressing
¼ cup red wine vinegar
½ cup The Whole Foodies Olive Oil
2 tbs The Whole Foodies Black Tahini
Zest of 1 lemon
½ tsp salt

Method:
1. Combine all salad ingredients.

2. Shake dressing ingredients in a jar.

3. Dress salad and serve.


Quinoa Brown Rice Pilaf

 

Quinoa Brown Rice Pilaf

 

Ingredients:
1/2 cup whole almonds
1 cup The Whole Foodies Brown Rice
1 cup The Whole Foodies Quinoa
1 tbs The Whole Foodies Olive Oil
½ tsp salt
1 small onion, finely chopped
2 stalks celery, finely chopped
1 tsp salt
1/2 tsp freshly ground black pepper
8 dried apricots, finely chopped
½ cup currants
1 cup finely chopped fresh flat-leaf parsley

Method:
1. Place rice and 2 cups water in a medium saucepan and bring to the boil. Stir, then reduce heat and cover the pot. Cook for 15-20 minutes or until rice is tender and liquid is absorbed. Place rice into a large bowl.

2. Bring 2 cups water to a boil, add quinoa and cook for 10 minutes or until quinoa is tender. Remove from heat and strain well.

3. Toast almonds in a pan until fragrant. Remove from heat and roughly chop.

4. Place olive oil in a hot pan. Add onion, celery, salt, pepper, apricots and currants and cook, stirring until onion is translucent.

5. Add quinoa and onion mix to brown rice, stir and serve topped with almonds and parsley.


Quinoa Greek Salad

 

Quinoa Greek Salad

 

Ingredients:
1 can chickpeas, rinsed and drained
2 cups The Whole Foodies Quinoa -cooked
1 punnet yellow cherry tomatoes, halved
1 punnet red cherry tomatoes, halved
1 lebanese cucumber, seeds removed and finely diced
1 cup freshly chopped parsley
1 cup finely sliced spring onions
¼ cup apple cider vinegar
½ cup olive oil
100g fetta cheese

Method:
1. Combine all ingredients except fetta cheese.

2. Mix well and allow to sit so the flavours mingle.

3. Place in serving bowl, crumble fetta over the salad and serve.


Simple Veggie Tray Bake

 

Simple Veggie Tray Bake - Quinoa

 

Ingredients:
1 large zucchini, sliced thickly
1 eggplant, sliced thickly
2 potatoes, cut into 6 wedges each
2 large tomatoes, cut into 6 wedges each
1 green capsicum, sliced thickly
3 cloves garlic, peeled
¼ cup olive oil
½ cup The Whole Foodies Quinoa
½ cup The Whole Foodies rice of choice
½ cup dried lentils
2L vegetable stock – in 2 lots

Method:
1. Heat oven to 180oC

2. Place all ingredients and 1.5 litres of the stock into a large oven proof baking dish.

3. Cover tightly with foil and bake for 30 minutes.

4. Remove foil, add extra stock and stir carefully. Bake a further 15 minutes. Serve warm.

 


Tabbouleh

 

Quinoa Tabouli

 

Ingredients:
1 cup The Whole Foodies Brown Rice or Quinoa (cooked)
2 ripe tomatoes, finely diced
2 lebanese cucumbers, finely diced
1 cup finely sliced spring onions
1 cup chopped fresh parsley

Dressing
2 tbs fresh lemon juice
2 tbs The Whole Foodies Olive Oil
1 tsp seeded mustard
1 tsp The Whole Foodies Rice Malt Syrup
½ tsp salt

Method:
1. Combine salad ingredients.

2. Place dressing ingredients in a small jar and shake well.

3. Dress salad, allow to rest for 10 minutes before serving.

4. Serve with flat breads and hummus.