Hello whole foodies!

By TONI CHER GERDELAN 18/08/15

I’m not gonna bore you with too much writing here coz I know you just want the deets on the recipe….but I will say this is an awesome (and very easy) way to use up leftover quinoa. As you may already know quinoa is the bomb, not only is it a gluten-free pseudograin, it’s also choc full of protein, healthy carbs and anti-inflammatory phytonutrients. Basically it’s your new best friend!

Cooking quinoa is easy peasy, though you should always give it a really good rinse first to remove it’s bitter outer coating.

  • For 1 cup of quinoa add 2 cups of cold water to a sauce pan
  • bring to the boil and stir
  • Cover with lid and reduce heat to low
  • Cook for approx. 20-30 minutes until water has absorbed
  • Voila! It’s done…easy huh?

TURMERIC & QUINOA FAUX-LAFEL

Gluten free, Dairy free, Sugar free, Vegan & Paleo-friendly

INGREDIENTS

1 cup of quinoa

1 tsp turmeric

1 tsp ground coriander

1 tsp ground cumin

pinch of cayenne (optional)

3 tbsp unhulled tahini

sea salt

freshly chopped herbs (parsley, mint or coriander all work well)

METHOD

• cook quinoa to above instructions
• cool slightly
• add all the remaining ingredients into the saucepan
• mix well with hands
• roll into balls and slightly flatten
• cook on baking tray in a moderate oven for 30 minutes

BEETROOT & QUINOA FAUX-LAFEL

Gluten free, Dairy free, Sugar free, Vegan & Paleo-friendly

 

Q2

 

INGREDIENTS

1 cup quinoa

1 large finely grated beetroot

1-2 tbsp tahini or hummous

1 tsp ground coriander

1 tsp cumin

sea salt

black pepper

Optional extras: dulse flakes & black sesame seeds

METHOD

• cook quinoa to above instructions
• cool slightly
• add all the remaining ingredients into the saucepan
• mix well with hands
• roll into balls and slightly flatten (or leave round as I did here)
• cook on baking tray in a moderate oven for 30 minutes

Toni x