ROASTED VEGGIE QUINOA BOWL

SERVES 4 PORTIONS

FOR THE ROASTED VEGETABLES

1 lb. (455 g) fingerling potatoes, quartered

1/2 lb. (225 g) whole green beans, ends trimmed

2 cups (200 g) wedged green cabbage

1 cup (120 g) halved shallots

1/4 cup (10 g) chopped fresh dill

2 tbsp. (30 ml) olive oil

1/2 tsp. salt

1/4 tsp. black pepper

FOR THE QUINOA

2 2/3 cups (635 ml) vegetable broth

1 1/3 cups (250 g) tri-coloured quinoa

FOR THE ASSEMBLY

1/2 cup (60 g) chopped roasted pistachios

2 tbsp. (30 ml) lemon juice

1/8 tsp. salt

1/8 tsp. black pepper

NUTRITIONAL VALUES

Calories: 547kcal
Fat: 18.3g (2.3g S.Fat)
Carbs: 78.8g
Protein: 19.2g
Sugar: 6.6g
Sodium: 1324mg

METHOD

TO MAKE THE ROASTED VEGETABLES
Preheat the oven to 400oF (200oC, or gas mark 6) and get out a large baking sheet. Place the potatoes, green beans, cabbage, and shallots on a baking sheet and set aside. Sprinkle the dill over them. Drizzle with oil and season with salt and pepper to taste. Toss gently until everything is evenly coated, then roast for 10 minutes. Roast for another 10 minutes after stirring the vegetables. Turn off the oven and open the door but keep the baking sheet inside to keep the vegetables warm.

TO MAKE THE QUINOA
While the vegetables roast, combine the vegetable broth and quinoa in a medium-sized saucepan, cover, and heat to a simmer over medium heat. Reduce the heat to medium-low and cook for 18 to 20 minutes before fluffing with a spoon or fork.

TO ASSEMBLE
Divide the roasted vegetables and quinoa among four bowls, then top with 2 tbsp. (15 g) pistachios, 1/2 tbsp. lemon juice, and a pinch of salt and pepper to taste. Serve hot.

LITTLE QUINOA BALLS WITH MINT SAUCE

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE QUINOA BALLS

1 cup (150 g) quinoa

3/4 cup (225ml) vegetable stock

1 small onion

1 small red pepper

1/2 bunch of scallions

1 tbsp. olive oil, plus extra for frying

1 cup (125 g) whole-wheat breadcrumbs

2 tsp. gluten-free flour, or other flour

1/2 tsp. herb salt, or sea salt plus 1/2 tsp. mixed herbs

pinch of ground Indian Tellicherry peppercorns, or black pepper

1/2 tsp. curry powder

pinch of sugar

FOR THE SAUCE

3 sprigs of mint

1 garlic clove (optional)

finely grated zest and juice of 1/2 small unwaxed lemon

3/4 cup (200 g) soy yogurt, or other

plant-based yogurt

sea salt

freshly ground white pepper

NUTRITIONAL VALUES

Calories: 745kcal
Fat: 17.9g (2.7g S.Fat)
Carbs: 123.1g
Protein: 25.7g
Sugar: 15.8g
Sodium: 569mg

METHOD

In a strainer, rinse the quinoa until the water runs clear. Bring it to a boil in the stock, then reduce to a medium heat and continue to cook until the quinoa has absorbed the stock. Meanwhile, peel and finely chop the onion. Remove the seeds from the pepper and cut it into small cubes. Scallions should be trimmed and sliced into fine rings. In a sauté pan, heat 1 tablespoon oil over medium heat and sauté the onion, pepper, and scallions until transparent. Allow to cool slightly.

Pick the leaves from the mint stalks and finely chop them for the sauce. If using, peel and finely chop the garlic. In a mixing bowl, combine the mint, garlic, lemon zest and juice, and yoghurt until smooth. Season with salt and pepper to taste.

Combine the quinoa, vegetable mixture, breadcrumbs, flour, and herb salt in a mixing bowl. Combine the pepper, curry powder, and sugar in a mixing bowl. Form the mixture into small balls with your hands (see Tip, below). In a pan, heat some oil and fry the little balls over medium heat until golden brown all over. Allow to drain on paper towels after removing from the pan. Pack the little balls and sauce separately to take with you; they're delicious warm or cold. These go well with naan breads or salad.

KALE, QUINOA, & SWEETCORN SALAD

SERVES 1 PORTION

1/3 cup (50 g) quinoa

1/2 cup (100ml) vegetable stock

1 onion

4 tbsp. extra virgin olive oil

3 cups (200 g) chopped kale

1–2 green onions, green parts only

2 tbsp. (20 g) blanched almonds

2 tsp. sesame seeds

1/2 cup (100 g) frozen sweetcorn

3 tbsp. lemon juice

1 tsp. herb or white wine vinegar

3 tbsp. sesame oil

1 tbsp. agave syrup

sea salt

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 1419kcal
Fat: 109.7g (15.4g S.Fat)
Carbs: 96.3g
Protein: 21.5g
Sugar: 8.5g
Sodium: 154mg

METHOD

Rinse the quinoa in a strainer until the water runs clear, then simmer in the stock according to the package directions (usually about 15 minutes). Peel and finely chop the onion.

In a sauté pan, heat 1 tablespoon olive oil over high heat and sauté the onion for 1 minute. Continue to sauté the kale for 5 minutes. Remove any remaining liquid from the pan and set it aside to cool.

Drain the cooked quinoa into a strainer, rinse with cold water, and set aside to drain. Cut the green onions into rings. Chop the almonds roughly. Toast the sesame seeds in a dry pan until golden brown. Using a strainer, drain the sweetcorn. To make the dressing, whisk together the lemon juice, vinegar, sesame oil, remaining 3 tablespoons olive oil, and agave syrup in a mixing bowl. Season with salt and pepper to taste.

In a mixing bowl, combine the kale and onion mixture with the quinoa, green onions, almonds, sesame seeds, and sweetcorn. Stir in the dressing and taste for seasoning.

SPICY QUINOA CHILI

SERVES 2 LARGE PORTIONS

1/2 cup (100 g) quinoa

1 cup (250ml) vegetable stock

1/2 green pepper

1 red chile

1 small onion

1 garlic clove

1 1/2 tbsp. olive oil

2 1/2 tbsp. tomato purée

14 oz. (400 g) can have chopped tomatoes

1 cup (140 g) sweetcorn

7oz. (200 g) kidney beans

1 tbsp. lime juice

pinch of sea salt

pinch of freshly ground white pepper

1 tsp. chili powder, or to taste

pinch of dried oregano

pinch of ground cumin

1 tsp. maple syrup

NUTRITIONAL VALUES

Calories: 736kcal
Fat: 15.9g (2.2g S.Fat)
Carbs: 122.2g
Protein: 34.2g
Sugar: 15.5g
Sodium: 199mg

METHOD

In a strainer, rinse the quinoa until the water runs clear, then cook it in the simmering stock for about 15 minutes, or according to the package directions. Set aside after draining in a strainer and rinsing with cold water. Remove the seeds from the pepper and chile by cutting them in half lengthwise. Chop the pepper into bite-sized cubes and the chile finely. Peel and finely chop the onion and garlic.

In a large skillet, heat the oil and sauté the pepper, chile, onion, and garlic over medium heat. Sauté the tomato purée with the other ingredients for a few minutes. Cook for 5 minutes after adding the tomatoes.

In a strainer, drain the sweetcorn and beans, rinse with cold water, and fold into the sauce with the quinoa. Allow everything to simmer for another 5 minutes. To taste, season with lime juice, salt, pepper, chilli powder, oregano, cumin, and maple syrup. Allow to cool, chill, and reheat briefly before serving.