Blueberry and Mango Quinoa Salad

Recipe here

Quinoa with Zucchini and Chickpeas

I just made this. Saw it at the salad bar at WholeFoods and thought 'that looks delicious but I'm going to make it". Super simple, healthy and sure to be a hit with kids.

Ingredients

1 x cup of quinoa
1 x can of chickpeas
1 x half a large onion (diced)
2 x zucchini (diced)
2 cups of chicken or beef stock (i used cubes and i had one chicken and one beef)
1 x tablespoon cumin

1. In a fry pan on medium toast the quinoa until its starts to brown a little. then rinse under water
2. brown the onions, and then add the zucchini and cook those for a few minutes too, toss on about a tablespoon of cumin and mix up
3. add back in the quinoa
4. poor stock on top of it and make sure all the quinoa is covered so it cooks evenly
let it cook away on low/med for about 20 minutes and then near the end add in chickpeas.

Nice comforting food. Yum . will take a photo and add shortly.

Quinoa with Mango and Curried Yoghurt

Haven't added a recipe for a while. From Gourmet. Love Quinoa, love mango, love curry. Super simple to make. Will definitely be making this one.

Recipe here

Quinoa

Quinoa (pronounced keenwah) is yummy and healthy. you can use it as a substitute for rice. We had this at a friend's place and i got the recipe and made it for dinner the other night. yum.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 cup quinoa (see Ingredient note)
2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
1/2 cup dried apricots, coarsely chopped
2 cups water
1/4 teaspoon salt
2/3 cup Moroccan-Spiced Lemon Dressing (recipe follows), divided
1 cup cherry tomatoes or grape tomatoes, halved
1 small red onion, chopped
8 cups baby spinach
1/4 cup sliced almonds, toasted (see Tip)

1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden, about 1 minute. Add apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden, 3 to 4 minutes. Add water and salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes.
3. Meanwhile, make Moroccan-Spiced Lemon Dressing. Transfer the quinoa to a medium bowl and toss with 1/3 cup of the dressing. Let cool for 10 minutes.
4. Just before serving, add tomatoes and onion to the quinoa; toss to coat. Toss spinach with the remaining 1/3 cup dressing in a large bowl. Divide the spinach among 4 plates. Mound the quinoa salad on the spinach and sprinkle with almonds.

Dressing

You can put whatever dressing you like on it, but this was nice. I've never made a yoghurt based dressing. I'll definitely do it again.

1/4 cup lemon juice
2 tablespoons nonfat plain yogurt
1 1/2 teaspoons honey
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup extra-virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. Slowly whisk in oil so that the dressing becomes smooth and emulsified. Season with salt and pepper.