Tag: QUINOA

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Foodie Friday: Passionfruit, coconut and quinoa muffins

Today’s recipe is brought to us by Australian Passionfruit.

Passionfruit, coconut and quinoa muffins

The perfect afternoon treat packed with tropical sweetness.

  • 2 cups cooked quinoa
  • ½ cup buckwheat flour
  • ½ cup shredded coconut
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 2 eggs
  • ½ cup coconut sugar
  • ¼ cup coconut milk
  • ¼ cup passionfruit pulp
  • ¼ cup olive oil

Toppings

  • 1 tbsp shredded coconut (extra)
  • 1 tbsp passionfruit pulp (extra)
  1. Preheat oven to 180°C. Line a muffin tin with paper cases.
  2. Tip dry ingredients – quinoa through salt – into a large bowl. Stir to combine, then make 
a well in the centre.
  3. Combine remaining ingredients – eggs through oil – in a jug and whisk until smooth.
  4. Pour wet ingredients into dry and stir until fully incorporated. Divide into lined muffin tin 
holes.
  5. Bake 20 – 22 minutes until a skewer inserted in the centre of a muffin comes out clean. 
Turn out onto rack to cool completely.
Dessert, Snack
Baked goods
coconut, muffin, passionfruit, quinoa

Foodie Friday: Banana double chocolate almond muffins

The perfect afternoon treat packed with the nutritional value of Australian Bananas and complimented with the indulgent taste of milk chocolate. Ingredients (Makes 16 muffins) 4 bananas, mashed 200 gm…
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Recipes

Foodie Friday: Pineapple quinoa fried rice

This pineapple quinoa fried rice is a healthy take on a classic. Thanks to Australian Pineapples for this week’s recipe.

Serves 2 | Preparation time: 10 minutes | Cooking time: 15 minutes

Ingredients

  • 2 tablespoon olive oil
  • 2 eggs
  • 6 large green prawns, peeled
  • 1 cup pineapple chunks
  • 1 carrot, julienned
  • 2 sprigs spring onion
  • 2 tablespoons tamari
  • 1 tablespoon fish sauce
  • ¼ cup cashews
  • 2 cups cooked and cooled quinoa (see note below)
  • 1 cup cooked and cooled brown rice (see note below)
  • 2 teaspoons sesame seeds
  • 2 tablespoons fresh coriander, chopped roughly
  • Red long chilli, sliced finely, to serve

Tip: Use leftover rice that has been refrigerated, or for a speedy version look for pre-cooked quinoa and rice pouches. Freshly cooked, hot rice will make a too-sticky, glue-like texture in your fried rice.

Method

Heat 1 tablespoon oil in a large frying pan or wok over medium heat. Crack in the egg and scramble. Transfer the cooked egg out onto a plate.

Wipe the pan clean, return to medium-high heat and add 1 tablespoon oil. Add the prawns and cook for 1-2 minutes on each side or until they’ve turned opaque and light pink. Transfer to the plate.

Return the pan to the heat and add the pineapple. Cook for 2-3 minutes, stirring, until the pineapple begins to caramelise a little.

Reduce heat to medium, add carrot, spring onion, tamari and fish sauce, stir quickly.

Add quinoa and rice and stir-fry until they are mixed in well and warmed through, about 3 minutes.

Return the egg and prawns to the mix and sprinkle the lot with sesame seeds, fresh coriander and chilli to serve.

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Foodie Friday: Salmon with Quinoa and Parsley Vinaigrette

foodie friday logo

This week, Williams-Sonoma comes to rescue us from our sneaky long weekend diet with a beautiful pan fried salmon, served with quinoa and a tangy parsley vinaigrette.

1 April 2016 - Salmon with Quinoa and Parsley Vinaigrette

Salmon is a terrific source of omega-3 fatty acids, which help with heart health. Nutrient-dense quinoa has a mild flavour and light, fluffy texture which pairs well with rich salmon and slightly bitter parsley. Ask your fishmonger for centre-cut salmon to ensure the pieces are the same thickness throughout, which will help them to cook evenly.

Ingredients

Salt and freshly ground pepper

1 cup quinoa, rinsed

4 salmon fillets (125g to 185g each)

2 tbsps plus 2 tsp olive oil

3 tbsps red wine vinegar

2 tsp Dijon mustard

½ cup chopped fresh flat-leaf parsley

Method

In a saucepan, bring 2 cups water to a boil over high heat. Add a big pinch of salt and the quinoa. Return to a boil, then reduce the heat to low. Cover and cook until all the liquid is absorbed, about 12 minutes. Using a fork, fluff up the quinoa. Put the lid back on and let stand for 15 minutes.

Warm a stove-top grill pan over medium-high heat. Brush the salmon with 2 tsp of the olive oil and season well with salt and pepper. Place the salmon on the pan, flesh side down and cook for 5 minutes. Flip the salmon over and cook until done to your liking, about 4 minutes more for medium. Transfer to a plate.

In a small bowl combine the vinegar, mustard, ½ tsp salt and a pinch of pepper. Slowly whisk in the remaining 2 tbsps oil and stir in the parsley to make vinaigrette. Stir 3 tbsps of the vinaigrette into the quinoa.

Divide the quinoa among 4 warmed plates. Top each plate with a piece of grilled salmon and drizzle the remaining vinaigrette over the top to serve. Serves 4.

Adapted from Williams-Sonoma’s Healthy Dish of the Day, by Kate McMillan.

–Enjoyed this recipe? You can try many more at the Williams-Sonoma Sydney Cooking School. Whether you’re a beginner or an experienced cook, book yourself in to learn a range of different techniques and cuisines.

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