Taste Bud Pleasures

Home, Food & Body, The Dressing Room

We’ve been hearing about the goodness of super food quinoa for a while

now and have been dying to test it out as a side dish!

Walnut and Fetta Quinoa Salad

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SERVES : 8

INGREDIENTS:

  • 1 1/4 cups quinoa, rinsed, drained
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 2 stalks celery, halved, thinly sliced
  • 150g Greek-style fetta, crumbled
  • 1 cup roughly chopped walnuts, toasted
  • 12 semi sun-dried tomatoes, drained, thickly sliced diagonally
  • 1 cup roughly chopped fresh flat-leaf parsley leaves

METHOD:

  1. Place quinoa and 2 1/2 cups cold water in a medium saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, covered, for 15 minutes or until water is absorbed and quinoa is tender. Transfer to a large plate to cool.
  2. Combine oil, lemon juice and garlic in a large serving bowl. Season with salt and pepper. Add quinoa and remaining ingredients. Toss gently to combine. Serve.

ENJOY!

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A New Morning

Home, Food & Body, The Dressing Room

Why not try something different in your morning routine?

Quinoa is a great (and much more yummy) substitute for porridge!

Apricot, Cranberry and Pistachio Quinoa

Ingredients

  • 1 1/2 cups quinoa, rinsed, drained (see note)
  • 1 1/2 cups milk
  • 1/2 cup dried apricots, chopped
  • 1/3 cup dried cranberries
  • 1 1/2 tablespoons brown sugar
  • 1/3 cup pistachio kernels, coarsely chopped
  • Honey, to serve

Method

  1. Combine quinoa and 4 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 minutes.
  2. Stir in milk, apricot and cranberries. Cook, covered, for 10 minutes or until quinoa is tender. Stir in sugar.
  3. Spoon porridge into bowls. Sprinkle with pistachios. Drizzle with honey. Serve.

ENJOY