QUINOA CHICKEN RICE PAPER ROLLS

A lovely friend of mine fed these rice paper rolls to me the other weekend and I have not been able to stop thinking of them since, therefore I made my own version of them. I love the twist Collette has put on this traditional light Vietnamese meal, by adding quinoa and oven baked pumpkin to pump up the fillings. You can use skinless bbq chicken if you prefer this to poaching chicken breast and can choose to leave out the quinoa if you want to make this meal more low-carb. If you are vegetarian add the quinoa and some thinly sliced avocado. This is a such a light, fresh lunch or dinner that I can see myself making it for many, many years to come. 

Ingredients

• baking paper 
• 300g pumpkin, peeled, deseeded and cut into 2cm pieces 
• 1 teaspoon extra virgin olive oil
• 250g cooked chicken, skin removed or 250g chicken breast 
• 1/3 cup white quinoa
• 12 rice paper round sheets
• 1 Lebanese cucumber, cut into thin sticks
• 2 generous handfuls of baby spinach or green lettuce
• 2 spring onions, finely chopped
• Optional- 2 handfuls of fresh coriander leaves, roughly chopped
• Dipping sauce - hoisin sauce or sweet chilli sauce 

Cooking 

1. Preheat a fan forced oven to 200 degrees celsius. Line a baking tray with baking paper. Toss the pumpkin and oil in a medium bowl to combine, then place the pumpkin in a single layer on the tray. Bake in the oven for 20 minutes or until the pumpkin is tender.

2. If you are using cooked chicken, ignore this step. If you are not using cooked chicken, you will need to poach the chicken breast. Whilst the quinoa is cooking, place the chicken breast in a small to medium saucepan. Bring to the boil, covered, then simmer for 10 minutes. Turn off the stove and let the saucepan stand, covered, for 5 minutes. Remove the poached chicken from the pan and leave to cool for a few minutes before 'shredding' the chicken (I do this with 2 forks and pull in separate directions, as you would when 'pulling' pork). Discard the poaching liquid. 

3. Rinse the quinoa thoroughly, twice, with your hands and strain through a sieve. Bring the quinoa to boil in a small to medium saucepan over high heat with 1 cup water, covered. Once boiled, lower to a simmer and continue to cook, covered, until all the water is absorbed, around 6 minutes. 

4. Once the pumpkin, chicken and quinoa are cooked, pour boiling hot water into a medium bowl. Lay the rice paper sheets next to the water. Place your cool fillings; cucumber, lettuce, shallots, coriander (if using) on a plate next to your cooked fillings. You are now ready to make your rice paper rolls! 

5. Soften each rice paper sheet by individually dipping it in the water and rotating the sheet with your fingers for one rotation only; the paper will feel moderately wet but not completely softened. The consistently of the rice paper should be pliable and slightly tacky. Have a flat surface such as a large clean plate or your bench top to place the paper. Just work with one softened rice paper sheet at a time, as it is much less fiddly. 

6. To wrap - I use the Two End Method. Centre the ingredients vertically, using 1/12 of all of the above ingredients, and position them about 4cm from the lower edge of the rice paper. Bring the lower and upper edge of the paper up towards the filling, then roll up the rice paper from one side to the other (I roll from left to right) and seal. Continue until no ingredients and no rice paper sheets remain (the ingredients should make 12 rice paper rolls comfortably). 

Serve with one of the dipping sauces mentioned and enjoy. 

Makes / 12  / Serves 4 = 3 rice paper rolls each 
Total Prep & Cooking time / around 45 minutes 

x Emily 

TOFU, QUINOA & GREEN SALAD

This recipe came from a Japanese cookbook, from a recipe titled "Millet & Tofu Salad". My creativity ran wild with this recipe and I ended up keeping just one of the original ingredients: tofu! This goes to show how deviating from the exact instructions and ingredients of a recipe is absolutely fine to do and I expect readers to do the same with my recipes! To me, cooking is fluid and everything can be fixed, like painting. You just have to own the ingredients and the methods you choose. Anyways, tofu has recently become a wonderful source of protein for me, as I am not an avid meat eater. I hope you like the dish (and if you don't, change it!). 

Ingredients

Salad 

• 300g firm tofu, halved 
• 1 cup quinoa 
• 2 teaspoons extra virgin olive oil 
• paper towel
• 1 medium green capsicum (around 250g), seeded removed & thinly sliced
• 150g green beans, trimmed and cut in half
• 2 spring onions, thinly sliced
• 1/4 cup almonds, halved

Dressing

• a generous pinch of ground black pepper
• 1 heaped tablespoon dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons water (or more, if you want the dressing thinner)

Cooking 

1. Place the halved tofu between two chopping boards or plates with a weight on top (I used a jar of nuts). Raise one end (I placed a small scale underneath one side of the chopping board) and sit for 25 minutes. 

2. Meanwhile, rinse the quinoa thoroughly, twice, with your hands and strain through a sieve. Bring the quinoa to boil in a medium saucepan over high heat with 2 and a 1/2 cups of water, covered. Once boiled, lower to a simmer and continue to cook, covered, until all the water is absorbed, around 10-12 minutes. 

3. Whilst the tofu is sitting and the quinoa is cooking, heat a small saucepan over medium-low heat and dry fry the halved almonds (meaning without using any oil). When the almonds are fragrant and the inside of the almonds are very slightly golden, remove from the heat, as they will continue to brown as they sit. 

4. Make the dressing by combining all of the ingredients in a small bowl or mug and stirring well until no lumps of mustard remain. 

5. Once the tofu has sat for 25 minutes, chop into slim, even strips. Heat 1 teaspoon olive oil in a medium pan over medium heat, swirling to coat. Add the tofu strips and cover the pan. Cook for around 3 minutes on each side or until the tofu is lightly browned. Remove from the heat and place on a few paper towels, then pat with another few paper towels to remove the excess oil. Repeat this process, adding another teaspoon of oil, until all tofu is cooked. Remove the tofu from the heat and leave to cook on the paper towel. 

6. Change the heat to low and add the sliced capsicum, green beans and spring onions and cook, uncovered, stirring, for 2 minutes or until the spring onions are very fragrant. 

Serves / 4 
Total Prep & Cooking time / around 45 minutes (including the tofu resting time)

x Emily 

QUINOA SUSHI 3 WAYS

I've always wanted to try my hand at making quinoa sushi and yesterday was the day. I have made rice sushi numerous times and whilst I love the end result, it has always seemed like an immense undertaking. The prep and rolling of this quinoa sushi felt very different however; easy, fuss-free and fun! 

I have included 3 different ways to make the sushi; theres a vegetarian option, a tuna filling and a beef roll (this was specially for my fiancee, who will eat anything if it has red meat in it). My personal favourite? The vegetarian. These fillings are just a guide and I encourage you to roll whatever ingredients you think will work in your sushi. 

Ingredients

• 1 cup quinoa, rinsed well in cold water twice
• 2 1/2 cups water 
• 3 tablespoons brown rice vinegar, plus extra, to brush onto the seaweed sheets 
• 1 large carrot, grated 
• 2 spring onions, finely chopped
• 1 cucumber, sliced into long, thin pieces
• 1/2 avocado, thinly sliced
• White or black (or a mixture of both) sesame seeds 
• 8 seaweed sheets 
• gluten-free soy sauce or tamari 

Tuna Sushi

• 2 x 95g tuna in brine, drained
• 1/2 teaspoon ground chilli
• 1/2 teaspoon sesame oil
• grated carrot
• spring onion
• avocado or cucumber slices 
• 1 teaspoon sesame seeds

Vegetarian Sushi

• grated carrot
• spring onion
• avocado slices
• cucumber slices
• 1 teaspoon sesame seeds

Beef Sushi

• 250g beef mince
• 1 teaspoon sesame oil
• grated carrot or cucumber slices 
• 1 teaspoon sesame seeds 

Cooking 

1. Place the quinoa and the water in a medium saucepan and bring to the boil over high heat. Once boiled, reduce to a simmer and cook, stirring occasionally, for 12 -15 minutes or until the quinoa is tender and all the water is absorbed. Remove from the heat and place on a large plate to cool. 

2. Meanwhile, cook the beef by swirling the sesame oil in a small to medium saucepan over medium heat. Add the mince and cook, stirring frequently to break up the lumps, until the beef is browned and cooked. Remove from heat and place on a plate to cool. 

3. Make the tuna sushi by combining the tuna, chilli and sesame oil in a small bowl and stirring well to combine. 

4. If you have any extra time whilst the quinoa is cooked and then cooling down, use it to grate the carrot, slice the cucumber and avocado and finely chop the spring onion. 

5. Once the quinoa has cooled, stir the brown rice vinegar into the cooked quinoa. 

6. To make the sushi - lay out 1 seaweed sheet on a flat surface. Spoon quinoa evenly onto the bottom 1/3 of the sheet closest to you, leaving a few centimetres of seaweed bare at the very bottom. Make sure to flatten the quinoa with the back of the spoon. Then add the toppings from above directly on top of the quinoa. You should be able to make 3 of two types of sushi rolls and 2 of the other type of roll. Once the toppings have been added, brush the top 1/3 of the sheet with rice wine vinegar and the bottom few centimetres of seaweed that you left bare. Then tightly roll the sushi, starting with the bottom end, all the way to the top end. Place in the fridge when finished rolling. 

7. When you are ready to eat the sushi, remove from the fridge and trim the ends of the sushi with a sharp knife brushed with rice wine vinegar. Then cut the sushi rolls in half and half again to make 4 sushi rounds per roll. 

Serves / 4 / 2 sushi rolls each or 8 sushi rounds

Total Preparation & Cooking time / around 45-60 minutes 

x Emily 

NUT, RICE & SEED GRANOLA

Making my own breakfast is one of my favourite things to do, as I love experimenting with gluten-free grains and different combinations of ingredients. My latest invention is below; a very simple homemade granola. So simple in fact that I did not even chop the nuts and instead left them whole as I prefer them this way...and I was being a tad lazy! Beautiful toppings such as chia seeds, flaxseeds and/or fresh fruit can be added to the granola, however make sure not to add them before cooking in the oven. 3/4 of a cup of this granola is very filling and keeps me going for most of the morning from 5am onwards. As this recipe makes approximately 10 cups you will have breakfast sorted for days! 

P.S- if gluten-free use puffed corn or quinoa flakes in place of puffed kamut, as it contains wheat. 

Ingredients

• 4 cups puffed rice
• 1 1/2 cups quinoa flakes / 3 cups puffed corn / 3 cups puffed kamut 
• 1/2 cup almonds
• 1/2 cup cashews
• 1/2 cup walnuts
• 3 tablespoons organic maple syrup
• 1/2 cup pepitas (pumpkin seeds)
• 1/2 cup sunflower seeds
• coconut oil / rice bran oil spray

Cooking 

1. Preheat a fan-force oven to 180 degrees celsius. 

2. Combine all ingredients except for the oil in a large bowl and stir well to combine. 

3. Evenly spread out the granola on 2 large baking trays lined first with baking paper. Lightly spray the coconut oil over the top. 

4. Cook in the oven for 12-15 minutes, depending on how golden brown you would like your granola. Remove from the oven and leave to cool completely before storing in a large jar. 

Makes / 10 cups

1 generous serving / 3/4 cup with 1/3-1/2 cup milk 

Total Preparation time / 5 minutes max

Total Cooking time / 12-15 minutes plus cooling time 

x Emily 

SALT & PEPPER TURKEY QUINOA SALAD

Recipes come from the oddest places, if you keep your eyes and mind open. I was relaxing on the beach this Saturday after a brutal but rewarding week of work and renovating and stumbled upon this summery recipe. Where did I find it, you may ask? To answer this question you need to understand one thing about me. I hardly ever read gossip websites, I never watch reality tv shows (unless they are renovation or food related!) and I am about 5-10 years behind which celebrity is dating whom. That being said, when I am truly in need of relaxing, I buy a gossip magazine (usually Who or OK) and sit alone on the beach reading it cover to cover. Call it an indulgence, a guilty pleasure, whatever you wish. I cherish this time of escapism. And in this pages of Who's most recent addition was one recipe, which turned out to be delicious, packed with protein and healthy. 

Ingredients

Salad

• 1/2 cup quinoa, rinsed and drained twice
• salt & pepper 
• 400g turkey fillets, cut into 2 even portions
• 1 tablespoons coconut oil 
• 2 large handfuls of kale, shredded 
• 1/4 large iceberg lettuce,  shredded
• 200g green beans, trimmed & cut into small pieces
• 1 pink lady apple, thinly sliced
• Optional - 1/2 cup fresh herbs, such as parsley, mint and/or coriander 

Dressing

• the jest & juice of 1 large lemon
• 2 tablespoons olive oil
• 1 large garlic clove, finely chopped or crushed
• 1/4-1/2 teaspoon dried chilli flakes

Cooking 

1. In a saucepan cover the quinoa with 1 1/2 cups of water and bring to a boil over medium heat. Reduce to a simmer and cook for 15 minutes or until the water is almost all absorbed. Add the kale to the pan and cover, cooking for a further 2 minutes. Remove the quinoa & kale from the stove and rinse well with cold water, then drain and set aside. 

2. Whilst the quinoa is cooking, prepare the turkey by massaging a small amount of salt and pepper into each fillet. 

3. In a medium frypan heat the coconut oil over medium heat. Add the fillets and cook for 2 minutes each side, then add 1/3 cup of water, cover with a lid, turn the heat down to low and cook for 5 minutes. After this time, turn off the heat and keep covered for 5 minutes. 

4. Meanwhile, make the dressing by combining all ingredients in a small bowl and whisking well to combine. Season to taste and a splash of water at a time if the dressing seems too thick. 

5. Slice the cooked turkey into thin strips. Place the quinoa and kale in a large serving bowl, then top with the shredded lettuce, beans, apple slices and herbs, if using. Drizzle the dressing over the top and toss well to combine. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 25 minutes 

x Emily 

KALE & QUINOA MIX UP

I want to avoid calling this recipe Kale & Quinoa ‘salad’ as I know a lot of men won’t eat such a dish. Whilst my Chris did poke around this dinner searching for the ‘dead animal’ (he’s so charming) he did assure me that he was very full after his bowl of quinoa, kale chips and a serving of sweet potato chips. Whilst this recipe was a bit more fiddly than most of the others I have blogged about recently, it was well worth it. It is a fresh, filling meal and all the different colours on the plate really excite me. As the saying goes, the brighter the vegetables the more healthy they are for you!  

Ingredients

• 30g cashews, roughly chopped
• 160g (1 regular bunch) kale, torn into even sized leaves & stalk removed
• 2.5g (1/2 teaspoon) olive oil
• 2 garlic cloves, crushed
• 1/2 cup quinoa (any type) (85g)
• 200g green beans, washed, trimmed & roughly chopped
• 155g red capsicum, deseeded & roughly chopped
• 125g tomatoes, diced 
• 1 lime, juiced

Cooking 

1.  Preheat a fan force oven to 180 degrees celsius. Line a small to medium baking tray with baking paper and scatter the cashew pieces on top. Bake in the oven for 5-7 minutes or until slightly golden & toasted. Remove from oven and set aside. 

2. Whilst the nuts are toasting, line a large baking tray with baking paper. Toss the kale, oil, garlic and a pinch of sea salt in a large bowl until well combined. Place the kale in a single layer on the large tray. Bake in the oven for around 8 minutes or until the kale is crispy but not burnt. Remove from oven and set aside. 

3. Meanwhile, rinse the quinoa twice in a fine sieve under cold running water. Use your hands to remove all the grit. In a small saucepan, bring the quinoa and 1 1/2 cups water to the boil. Reduce to a simmer and cook for 10 minutes or until all the water is absorbed and the quinoa is tender. 

4. Place the cooked quinoa in a large serving bowl and add the beans, capsicum, tomatoes, lime juice and a sprinkling of ground black pepper. Toss well to combine and scatter the cashew pieces on top. Serve the kale chips alongside this salad with a serving of sweet potato chips with lime (yesterday's recipe) if desired. 

Serves / 2 

Total Preparation time / 15 minutes 

Total Cooking time / 20-25 minutes 

Approx. calories / with the serving of sweet potato chips 546 / without sweet potato chips 275 

x Emily 

STUFFED TANGY QUINOA CAPSICUMS

I’ve made stuffed capsicums on several occasions over the years, mostly with couscous or rice as the foundation. I have ample amounts of quinoa in my pantry after buying up big at Costco (2kgs to be exact) hence this ingredient was chosen as the filler. Depending on how hungry you are, you can add some grilled chicken and/or lentils to the capsicums for more protein. I love the tanginess of the lemon, sumac spice and tomato as a topping. A sprinkle of whatever chopped/crumbed cheese you have on hand and finely chopped garlic will provide the quinoa with some added flavour. I love eating these capsicums as a light dinner. I do slightly prefer green capsicums over red for this recipe, however red always seems to be in much greater supply as my green grocer! 

Ingredients

• 3/4 cups quinoa (any sort will do)
• 3 medium red / green / or a mixture of the two capsicum, deseeded & membranes removed and cut in half 
• 1 tablespoon coconut oil
• 1 large garlic clove, finely chopped
• 20-30g goat's feta cheese, crumbled
• 1 large tomato, roughly chopped
• 1 heaped teaspoon sumac
• the juice of 1/2 a lemon
• 1/3 cup finely chopped fresh herbs (i.e parsley, basil, chives)

Cooking 

1. Preheat a fan-force oven to 200 degrees celsius. Line a large baking tray with baking paper. 

2. Rinse the quinoa twice in cold water, then strain well. Pour the quinoa into a small saucepan and add 1/2 cups water with a generous pinch of sea salt. Cover the pan and bring to the boil, then simmer for 10-12 minutes or until all water is absorbed and the quinoa is cooked (taste to check). 

3. While the quinoa is cooking, heat the coconut oil in a medium to large frypan over medium-high heat. Add the halved capsicums and cook on their round sizes for 5-6 minutes or until lightly scorched. Remove from the heat and place cut side up on the prepared baking tray. 

4. Once the quinoa is cooked, combine with the garlic and goat's cheese and spoon the mixture into the hollow part of the capsicums. Bake in the oven for 15 minutes, then remove. 

5. Whilst the capsicums are in the oven, combine the tomato, sumac, lemon, fresh herbs and a pinch of sea salt. Once the capsicums have finished baking, top them with this tomato mixture and serve warm. 

Serves / 2 hungry people

Total Preparation time / 10 minutes 

Total Cooking time / 35 minutes maximum 

x Emily 

RUSTIC PUMPKIN QUINOA SALAD

Pumpkin and sage are like the beach and ice cream; they just go together. This quinoa salad has a wintery feel to it with the use of root vegetables. I love the slight sweetness & naughtiness of the maple syrup as a scant dressing. This was just a thrown together lunch for a good friend popping over, until I observed how my meat-loving fiancée devoured it with gusto. Loving this colder weather as it means I can experiment with robust ingredients to create good ole comfort food that is healthy and nutritious.

Ingredients

• 600g pumpkin (weighed when chopped), cut into even 1-2 cm pieces, skin removed & seeds peeled
• 1 large turnip, cut into even 1-2cm pieces
• 2 garlic cloves, finely chopped
• 1/2 red onion, cut into thin wedges
• a handful of fresh sage, finely chopped
• 1 tablespoon ground sage
• 2 tablespoons coconut oil (liquid form)
• sea salt & ground black pepper

• 1 cup quinoa 
• 40g goat's feta, crumbled into small pieces
• 2 tablespoons organic maple syrup

Cooking 

1. Preheat a fan-forced oven to 200 degrees celsius. Line a large baking tray with baking paper. 

2. Toss the pumpkin, turnip, garlic, onion, fresh & ground sage, oil and salt & pepper in a large mixing bowl, then arrange in a single layer on the baking tray. Roast in the oven for 20-25 minutes or until tender and slightly golden. 

3. Meanwhile, rinse the quinoa with cold water twice. Place the quinoa in a small saucepan with 2 cups of water and a pinch of salt. Bring to the boil, then simmer, covered, for 10 minutes or until all the water has evaporated. Leave for 5 minutes, then fluff with a fork. 

4. Place the roasted vegetables and cooked quinoa in a large serving bowl. Add the goat's feta and maple syrup and toss well to combine. Serve warm with fresh sage leaves, if desired. 

Serves / 4

Total Preparation time / 15 minutes 

Total Cooking time / 30 minutes 

x Emily 

SWEET BROCCOLI SALAD with QUINOA & EDAMAME

This recipe is straight from the Arthur Street Kitchen cookbook ‘Community’ and is the tastiest way I have ever eaten quinoa! Initially I did not fancy quinoa much, so I have tried my hand with this grain in various ways, so trust me when I say that I have eaten it a lot. The sweet sauce is a revelation and whilst the ingredients may sound strange together, they work beautifully to create a slightly sweet, faintly sour and a somewhat nutty dressing. I have kept the recipe very similar to the original, just omitting all the oil and nigella seeds (as they are difficult to source). Black sesame seeds are delicious and can be found in all health food stores. Mirin is a sweet rice wine, similar to sake but with a lower alcohol content and a slightly sugary taste. Mirin seasoning is much more accessible, hence why I used it and is available from all major supermarkets. If you cannot find it, you can substitute it with rice wine vinegar. The edamame quality may look odd (227g), but it is exactly half of a standard packet of edamame that you can buy from all major supermakets (454g) in the frozen food aisle. This unique salad is great as a filling lunch and is impressive enough to be served as a vegetable dish at a dinner party. I myself ate it for dinner last night with a boiled egg on top.

P.S- Probably a good idea to explain what edamame is as well! Edamame is a type of bean commonly found in Taiwanese  Chines, Japanese, Indonesian and Hawaiian cuisine. It is a green soybean that are boiled or steamed and served with salt. They have recently found increasing popularity as a healthy food item, due to it's high iron (for a plant food), it's protein content and its substantial levels of vitamin C & A. 

Ingredients

•   1 cup quinoa (170-200g) 

•   1g (a pinch) of stevia

•   2 heads of broccoli (around 1kg), cut into similar-sized florets, with the stalks cut into small pieces

•   227g frozen edamame beans, thawed & podded

•   2 heaped tablespoons white sesame seeds

•   2 heaped tablespoons black sesame seeds

•   a handful of fresh coriander leaves, washed 

Sweet sauce

•   3 tablespoons tahini

•   1 medium garlic clove, crushed or finely chopped

•   1 teaspoon soy sauce

•   a pinch of sea salt

•   1 heaped tablespoon honey

•   1 tablespoon apple cider vinegar

•   2 tablespoons mirin seasoning 

Cooking 

1. Rinse the quinoa well with cold water. Bring a medium saucepan of lightly salted water to the boil with the quinoa. Once boiled, reduce the heat to a simmer and simmer for 8-10 minutes or until the quinoa has absorbed all the water. Turn off the heat and leave the quinoa in the pot for 8 minutes, covered. After this time remove the lid and fluff the quinoa with a fork. 

2. Meanwhile, bring another medium / large saucepan of water to the boil, adding a pinch of sea salt and the stevia to the water. When boiled add the broccoli and cook for 3 minutes or until just tender. Add the podded edamame beans to the boiling water and cook for 1 minute, then remove the vegetables from the heat and drain in a large colander under cold water. 

3. Make the sweet sauce by whisking all the sauce ingredients together as well as a few tablespoons of water. You want the consistency of the sauce to be quite runny and easy to pour onto the salad, so carefully add more water as you see fit. The sauce should taste slightly sweet from the honey, slightly sour from the vinegar and a tad nutty in flavour from the tahini. 

4. Place the quinoa on a large serving plate or in a large bowl. Add the broccoli edamame mixture and 1/2 of the sesame seeds and toss well to combine. Sprinkle the remaining sesame seeds and coriander leaves over the salad and pour the sauce on top. Enjoy! 

Serves / 4 - 6

Total Preparation time / 15 minutes 

Total Cooking time / 30 minutes maximum 

x Emily