If you have always wanted to use quinoa in your cooking, but have NO idea where to start then these 3 recipes are for you! Quinoa is such a versatile ingredient and it can be used both in sweet and savoury dishes, from breakfast right through to dinner.
Here are 3 of my favourite quinoa dishes:
Beetroot and Quinoa Burger (serves 2)
110g tinned chickpeas, drained and rinsed
1 medium beetroot, grated
¼ small brown onion, finely diced
½ garlic clove, crushed
1 tbsp finely chopped parsley
½ tbsp lemon juice
1 tsp lemon zest
1 large egg, whisked
1 ½ tbsp rolled oats
Salt and ground black pepper, to taste
½ tbsp olive oil
60g low-fat plain yoghurt
½ garlic clove, crushed
Lemon juice, to taste
2 wholemeal buns
Baby spinach leaves
1. To cook the quinoa: Place the quinoa and water in a saucepan over a high heat. Cover with a lid, bring to the boil and reduce heat to low. Simmer for 10-12 minutes until cooked. Drain off any excess liquid. Remove from the heat and ‘fluff’ the quinoa with a fork.
2. Place the quinoa, chickpeas and beetroot in a bowl and roughly mash with a potato masher. The mixture should still be fairly chunky. Add the onion, garlic, parsley, lemon juice, lemon zest, egg, oats, salt and pepper and mix well to combine. Using wet hands, shape the mixture into 2 even patties.
3. Heat the oil in a non-stick fry pan over medium heat. Carefully add the burgers and cook for 3-4 minutes on each side until golden and cooked through. Reduce the heat to medium-low if the burger is browning too quickly.
4. For the avocado dressing: place the avocado in a small bowl and roughly mash using a fork. Add the yoghurt, garlic and lemon juice and mix well to combine. Season with salt and pepper, if desired and set aside.
5. Toast the wholemeal buns to your liking. Layer the lettuce leaves, followed by the beetroot and quinoa patty, avocado dressing and spinach leaves on one half of the bun. Top with the other half of the bun and enjoy!
Quinoa Porridge (Serves 1)
40ml low-fat milk
¼ tsp vanilla extract
½ tsp ground cinnamon
150g low-fat plain yoghurt
1 medium banana, sliced
80g (½ cup) blueberries, fresh or frozen
½ tsp chia seeds
Pure maple syrup, to drizzle
1. Place the quinoa and the water in a saucepan over a high heat. Cover with a lid, bring to the boil and reduce the heat to low. Simmer for 10-12 minutes, until cooked. Drain off any excess water and return the cooked quinoa to the pan.
2. Add the milk, vanilla extract and cinnamon and simmer gently for 5 minutes, stirring often.
3. Serve the quinoa porridge with the yoghurt. Top with the sliced banana, blueberries and almonds and sprinkle over the chia seeds. Drizzle with maple syrup and enjoy!
Mexican Quinoa Salad (Serves 1)
½ corn cob
¼ avocado, chopped
¼ small red onion, diced
75g (½ cup) tinned black beans
¼ tsp ground cumin
1 small handful coriander leaves, chopped
1 small handful mixed lettuce leaves, chopped
½ tbsp lime juice
1. To cook the quinoa: place the quinoa and water in a saucepan over a high heat. Cover with a lid. Bring to the boil and reduce the heat to low. Simmer for 10-12 minutes or until the liquid is absorbed.
2. Preheat a chargrill pan to medium. Spray the corn cob lightly with cooking spray and cook for 8-10 minutes or until tender and golden brown, turning frequently. Set aside to cool.
3. Cut the kernels off the corn cob and place into a medium bowl. Add the quinoa, avocado, red onion, black beans, cumin, coriander leaves and mixed lettuce. Drizzle over the lime juice and toss gently to combine.
4. Place in a serving bowl and enjoy!
Love, Kayla xx