Quinoa Filled Hokkaido

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Autumn means PUMPKINS, one of the very low calorie vegetables. They are a particularly good source of dietary fibre, as well as a range of vitamins and minerals.

Quinoa (a mix of white and red), cooked in vegetable stock, scented with cinnamon, tossed with pumpkin seeds and cranberries, is stuffed into Hokkaido pumpkin halves, then baked until tender for a delicious, gluten-free, vegetarian meal. You can easily replace the Hokkaido with another squash like acorn or kabocha.

1 tbsp Olive oil 1 Small yellow onion, cut into 1/3-inch dices 3/4 tsp Ground cumin 150 g Quinoa, rinsed in cold water and drained 450 ml Vegetable stock 50 g Dried, unsweetened cranberries 1 / 800 g Hokkaido pumpkin 30 g Pumpkin seeds 1/3 tsp Ground cinnamon 1-2 tsp Fresh lemon juice Salt and freshly ground black pepper

1. Heat the olive oil in a heavy-bottomed saucepan over medium heat. When it is hot, add the diced onion and ground cumin and cook, stirring frequently, until the onion is soft and golden brown, about 10 minutes.
   
2. Add the quinoa to the saucepan and stir to coat the grains. Add the stock and raise the heat to high. When the liquid comes to a boil, reduce the heat to low, add the cranberries, and cover the pan. Cook at a slow simmer until the liquid has been absorbed, 20 minutes.
   
3. Meanwhile, cut the Hokkaido pumpkin in half. Scoop out and discard the seeds and fibers. Place the pumpkin halves on a rimmed baking sheet and set it aside.
   
4. When the quinoa is cooked, remove the pan from the heat and stir in the pumpkin seeds, cinnamon and lemon juice. Season with salt and pepper to taste.
   
5. Position a rack in the lower third of the oven and preheat the oven to 190C/375F.
   
6. Divide the quinoa filling among the pumpkin halves. Transfer the baking sheet to the oven and roast until the quinoa is hot and the flesh of the pumpkins is tender when pierced with a skewer or fork, 50 minutes. Serve immediately.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Tri-colour Quinoa with Pineapple and Miso Salmon

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Miso-glazed salmon and quinoa combined with fresh pineapple, pine nuts and salad greens to make a delicious, light but satisfying weeknight meal. I use red miso, which is typically made from soya beans fermented with barley or other grains, in the marinade for the salmon. Replace it with rice or soya based white miso instead if you need to go gluten free. You could use rice, kaniwa, or farro instead of quinoa.

Miso Salmon	Salad
2 tbsp Red miso paste 1 tbsp Light soya sauce 2 tbsp Sherry vinegar 1 tbsp Coconut sugar 1 tbsp Olive oil 300 g Salmon steak	100 g Tri-colour quinoa, rinsed, drained 1/2 Fresh pineapple, peeled and chopped 3 Scallions, chopped Salad greens Handful of roasted pine nuts

1. Combine miso paste, soya sauce, vinegar, coconut sugar, and olive oil in bowl. Use 1 tablespoon of the sauce to brush the salmon steak.
   
2. Meanwhile well rinse quinoa and drain. Place them in a saucepan filled with 250 ml of water. Bring to a boil. Lower the heat to low and cook for 12 minutes or until the water is absorbed. Set aside to cool.
   
3. Cook the salmon in a large skillet over medium-high heat for 3 minutes each side for medium or until cooked to your liking.
   
4. Place quinoa, chopped pineapples, and scallions in a large bowl. Add 1 tablespoon of miso sauce and gently toss to combine.
   
5. Place salad greens on platters. Top with quinoa and salmon. Sprinkle the roasted pine nuts over. Serve with extra miso sauce.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Tahini Puffed Quinoa Bars - Vegan, Gluten-Free

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

If you adore classic puffed rice bars, then these sweet, chewy, and seedy puffed quinoa bars are for you too. Not only are these bars great for kids, they are perfect in your lunch-box for an extra energy boost during the day. They are vegan, naturally gluten free, super tasty and contain no refined white sugar.

180 g Tahini 250 g Maple syrup 100 g Puffed quinoa 200 g Sunflower seeds 200 g Pepitas 30 g Black sesame seeds 30 g White sesame seeds

1. Grease a 20cm x 30cm baking pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
   
2. Place tahini and maple syrup in a small saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until syrup has melted and mixture is combined.
   
3. Combine puffed quinoa, sunflower seeds, pepitas and sesame seeds in a bowl. Add tahini-syrup mixture. Working quickly, stir until combined. Spoon mixture into the prepared pan, pressing with the back of a spoon to level and compact. Refrigerate overnight or until set.
   
4. Cut into 16 - 20 bars. Store the rest in an airtight container in the fridge.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Tri-coloured Quinoa Rice Paper Rolls

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Create a simple, healthy and flavourful lunch with these rice paper rolls which are low-cal, low-fat and gluten-free. Use the roasted chicken and cooked tri-coloured quinoa leftovers to make this time-saving, delicious meal.

100 g Tri-coloured quinoa, rinsed 200 ml Water 1 tsp Gluten free tamari plus extra to serve 10 Rice paper sheets 200 g Leftover roasted chicken breast, thinly sliced 1 Sweet pepper, deseeded and thinly sliced 1 Fresh red chilli, thinly sliced diagonally Fresh parsley, cilantro or mint leaves

1. Place quinoa and water in a saucepan over medium-low heat. Bring to a simmer. Cook, occasionally stirring, for 10-12 minutes or until quinoa is tender. Cool slightly. Toss with the tamari.
   
2. Soak a sheet of rice paper wrapper in hot water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the quinoa in the middle of the rice paper. Top with sliced chicken, sweet pepper, chilli and fresh herb leaves.
   
3. Roll up firmly to enclose the filling. Cover with a slightly damp cloth to preven drying out. Repeat with remaining sheets. Continue with remaining rice paper and fillings. Serve with extra tamari, if desired.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Vegan Gluten Free Toasted Quinoa Snack Balls

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

These energy-boosting snack balls of tri-coloured toasted quinoa, pureed dried mango, nuts and oats, are the perfect lunch-box fillers or as a high-energy mid morning treat.

60 g Tri-coloured quinoa, rinsed and drained 80 g Quick oats 30 g Flaked coconut 50 g Dried mango, finely chopped 80 g Creamy almond butter 50 g Maple syrup

1. Well rinse and drain the quinoa. Place them in a large nonstick skillet in a single layer over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried out and toasted, about 15 minutes. Set aside to cool.
   
2. Place quinoa, quick oats, flaked coconut, and dried mango in a food processor and process to a crumb. Add in almond butter and maple syrup and whiz for 2-3 minutes until the mixture forms a paste.
   
3. Roll tablespoonsful of mixture into balls. place on a tray and then refrigerate until firm.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com