Spiced Baked Cauliflower With Puffed Quinoa

If you’re looking for something a little different to add to the menu, this is an enjoyable recipe that can be used as either a main or side dish…. inspired by a recipe from the Gourmet Traveller Magazine.

HEALTHY QUINOA & LENTIL SOUP BY LYNDI COHEN

We asked Nude Nutritionist Lyndi Cohen to share with us something inspirational for winter and here it is…..a Healthy Quinoa & Lentil Soup. This one looks and tastes delicious and is suitable for all ages and diets (being Vegan as well). Enjoy the gorgeous flavours and warming spices for winter…

QUINOA STIR FRY

Another wholesome recipe from local Lismore food blogger Meg Phillips. Delicious flavours, packed with nutrition and easy and fun to make.

QUINOA & LENTIL VEGE BURGERS WITH TURMERIC TAHINI SAUCE

Another tasty & nutritious recipe from Tristen Van De Kley of Balanced Body Nutrition. Tris describes these as ‘delicious plant-based good-for-you burgers that make for an easy protein packed meatless Monday meal’. She recommends serving in a burger bun with salad and turmeric tahini sauce, or in a nourish bowl with a variety of veggies drizzled with sauce.

Serving Size: makes 8-10 small falafel sized patties or 4 burger patties

DUKKAH & QUINOA STUFFED BAKED SWEET POTATO

Another wholesome recipe from Sarah Follent of Baked Livingness.  It’s easy to make with simple flavours and….. a great vegetarian and vegan dinner option.

QUINOA AND CANNELLINI BEAN PILAF

We are big fans of cannellini beans in store here and wanted to find a seasonal recipe that showcased how awesome they are not only for soups and casseroles, but for salads and mains as well.

Here in combination with quinoa, flaked almonds, and a few herbs and spices they make the perfect vegetarian meal. High in protein, gluten free, delicious and suitable for vegans as well. A wholesome meal on its own, or great as a side with meat or roasted vegetables.

Serving Size: 3-4

Ingredients:

• 1 1/2 tablespoons olive oil
• 1 1/2 cups of cooked organic cannellini beans
• 1/3 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chilli
• 1/2 teaspoon ground coriander
• 1/3 cup fresh dill
• 3 cups cooked organic white quinoa
• Salt & Pepper to season
• Handful of flaked almonds (toasted)

Method:

1. On medium heat, heat the olive oil in a saucepan and saute the (cooked) cannellini beans for approx 1 min.
2. Add the turmeric, cumin, chilli and coriander, mixing well for 30 seconds.
3. Add the (cooked) quinoa and fold into the beans, then season and cover with a lid for 3-4 minutes on low heat.
4. Remove the lid, mix in the fresh dill, garnish with toasted flaked almonds and serve immediately with fresh slices of avocado and cucumber.

Inspiration:

Enjoy this vegetarian dish on its own with fresh greens, or as a side dish alongside chicken, beef, lamb or fish.

Read more at: Affordable Wholefoods

GLUTEN FREE MINI QUINOA & VEGETABLE FRITTATA’S

It’s so easy to run out of ideas for school lunches or healthy snacks to have on hand in the fridge. Often this results in us going for a less nutritious (or sometimes sugary) option which doesn’t really support growing or fully grown bodies. Here is a simple frittata recipe using quinoa and fresh vegetables that is a delicious option for those looking for a little healthy inspiration.