Recipes we enjoy from friends and family
Salad with Thai flavours
3/4 cup uncooked Canterbury Quinoa, 2 cups shredded red cabbage, 1 bell pepper diced, 1/4 cup diced red onion, 1 cup grated carrots, 1/2 cup chopped coriander (or other herbs to your taste I used a tablespoon of chopped mint) 1/4 cup diced spring onions, 1/2 cup cashew nuts or peanuts, 1 cup edamame beans and a squeeze of fresh lime juice.
1/4 cup peanut butter or tahini, 2 tsp freshly grated ginger, 3 Tbs soy sauce, 1 Tbs honey (or maple syrup), 1 Tbs rice vinegar, 1 tsp sesame oil, 1 tsp olive oil or more sesame oil, water to thin if necessary.
Cook quinoa: In a medium saucepan, bring one and a half cups water to a boil. Add quinoa and bring back to boil. Cover reduce the heat to low and let simmer for 15 mins or until quinoa has absorbed all the water.
Remove from the heat and fluff quinoa with a fork, place in a large bowl and set aside to cool for about 10 mins.
To make the dressing mix all dressing ingredients in a small bowl and add a little water if mix needs thinning.
Add half the dressing to the bowl of quinoa, add shredded and diced vegetables and mix together. Add cashew nuts. You can add the remaining half of dressing or reserve until serving time. You can add other vegetables or nuts and seeds as you like
Lemon Poppy Coffee Cake from The Plant Paradox cookbook. Recipe modified to use Canterbury Quinoa Flakes by Dulcie Ellis Thank you for your recomendation it is delicous.
"I substituted the almond meal for the flakes and use almond flour and olive oil.
It’s a nutty texture. The team are enjoying the loaf for morning tea. " Dulcie
Spray a 9 x 5 loaf pan with olive oil and line with baking paper. Preheat oven to 175 degrees.
In a large bowl, whisk together 1 1/2 cups almond flour (quinoa flakes), 1/4 cup coconut flour (almond flour), 1/2 tsp salt and 1 tsp baking soda.
In a small bowl combine the 3 eggs, 1/2 cup sugar, 1/4 cup avocado (olive) oil, lemon juice from 3 lemons, lemon zest from 2 lemons, 1/4 cup coconut milk and 1 tsp vanilla extract.
Whisk the wet ingredients into the dry until well combined. Fold in 2 Tbs poppy seeds then transfer mix into loaf pan.
Bake for 35 - 40 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Let cool for a few minutes before removing from the pan. Serve while still warm or at room temperature.
Herby Stuffed Mushrooms by Kelly More www.more2u.co.nz
8 medium-size brown mushrooms
120g Quinoa Flakes, 1 tsp Himalayan or Sea Salt, 2 Free range hens eggs, beaten
60g Pecorino Romano, Parmasan or aged tasty cheese, grated
1 garlic clove, crushed, half tsp each herb Thyme, Oregano, Rosemary Sage
3 Tbsp Blue Coconut Cooking Oil
1. Preheat oven to 180°C.
2. Take out mushroom stems and chop finely. Combine with quinoa flakes, salt, beaten eggs, cheese, garlic, dried herbs and melted coconut oil in a bowl. Mix well.
3. Place mushrooms, bottom side up, in an oven dish. Spoon the filling into mushroom cavities and lightly press to make smooth mounds.
4. Bake until mushrooms are tender and the filling is golden, about 25 minutes. Serve hot.
Breakfast Cookie made with Canterbury Quinoa for that breakfast on the run. High in protein and valuable fibre to keep you going. Can be made gluten free by making sure all ingredients are gluten free. Recipe : 2 cups whole wheat flour (I used our neighbours home ground wheat flour) 1/2 tsp salt, 2 tsp cinnamon, 1/4 tsp ground cloves, 1/2 tsp ground nutmeg, 1 tsp baking soda, 125g butter softened, 1 cup brown sugar, 2 eggs, 2 mashed ripe bananas, 2 tsp vanilla essence, 2 1/2 cups rolled oats, 1/2 half cup cooked Canterbury quinoa, 1 cup dark chocolate chips, I cup raisins (optional). Heat oven to 190 degrees, line a tray with baking paper and mix in a large bowl dry ingredients. Cream butter and sugar about 3 mins add eggs and vanilla, then stir in bananas, chocolate chips and raisins. Mix wet ingredients into dry and put tablespoons full of mix onto the tray. Bake 12 - 15 mins until they are firm. Cool on a rack and keep in the freezer to stop them disappearing out the door.
Canterbury Quinoa Parmesan Chicken Tray Bake
1 cup Canterbury Quinoa, rinsed, 1 bunch of Pak Choi/Silver Beet or other greens, sliced
1.5 cup mushrooms, sliced, ½ medium onion, finely diced (1/2 cup)
2-3 cups Marinara sauce (any kind of tomato based sauce will work), 1 cup chicken stock/vegetable broth (or water)
1 Tbs minced garlic (optional added with the veggies), 1-2 eggs, 1 cup shredded parmesan cheese, 2-3 Tbs flour or rice flour, salt & pepper to taste
½ cup Canterbury Quinoa flake, chopped herbs of your choice.
450g chicken breast meat or equivalent.
It feeds 6 people so its perfect for a family meal or to prep for a few meals throughout the week. I also found it a popular dish for pot luck meals.
For this healthy chicken parmesan quinoa tray bake you throw everything in the baking dish completely raw. Veggies, meat, quinoa, everything is raw. Then all you have to do is bake for an hour. This could not get any easier.
Prep the veggies – onion, Pak Choi, and some mushrooms. Dice onion (and garlic) and chop green veggies, slice mushrooms into bite-sized pieces. Layer 1 cup rinsed quinoa on bottom of baking dish Pour on 1 cup of chicken stock or veggie stock if you are going to make the dish vegetarian then layer veggies on top. Pour over sauce such as tomato based marinara (spaghetti sauce) or sauce of your liking.
Mix flaked quinoa, chopped herbs if you are using and ½ cup parmesan cheese, salt and pepper to taste to make crumb crust.
Prep the chicken – you can use breast fillet or tender loins and cut into similar size pieces or bite size if you are making a pot luck dish. Coat in seasoned flour of your choice. Dip in beaten egg mix and then into parmesan crumb coating. Layer pieces on top of the veggies. If you are making it vegetarian use egg plant slices cut into 2.5 cm slices instead of the chicken.
Cover baking dish with tin foil and bake at 190 degrees for 40 mins. Remove foil sprinkle with more parmesan cheese and bake again for additional 20 mins until the quinoa is fully cooked.
This is where you take the pot luck dish to the host and get them to do the last 20 mins cook
WILD GARLIC, ZUCCHINI AND QUINOA FRITTERS BY ALISON LAMBERT MARKET KITCHEN DUNEDIN
These delicious fritters were inspired by food writer Heidi Swanson.
Wild garlic or onion weed as some call it, is growing everywhere at the moment. It adds a lovely fresh flavour and crunch to these tasty quinoa based fritters.
4 stems wild garlic, finely chopped (or spring onions)
1 zucchini, coarsely grated
1 small red onion, finely diced
2 eggs, lightly beaten
120g cottage cheese
1 tsp ground fenugreek
30g freshly grated parmesan cheese
1 tsp salt and freshly ground black pepper
60g quinoa flakes or flour
Oil for frying
1 lemon, cut into wedges for serving
Sumac for serving
Add 1 litre cold water to a suitable size saucepan. Add the quinoa and bring to the boil. Reduce to a simmer and cook until the quinoa is tender (about 12 minutes). Drain and cool.
Add the cooked quinoa to a large bowl, add the remaining ingredients and mix together well.
Preheat oven to 180C
Heat up a large heavy based fry pan over a moderate heat. Add enough oil to generously cover the base.
Add a generous spoonful of mixture into the hot oil and flatten slightly. Cook until golden (3 minutes) flip and cook for a further 3 minutes. Remove and place onto the oven tray. When all the fritters are cooked, place into the oven and cook for a further 5 minutes.
Serve with lemon wedges and sprinkle with sumac.
I have used this recipe time and time again and your quinoa works brilliantly!
Just thought I’d share it with you guys
This Chocolate Quinoa Cake looks so good
Nut butter quinoa flake cookies
Preheat oven to 190. Line a baking tray with baking paper. In a food processor, combine the dates, banana, peanut butter, and vanilla. Add 1/4 cup of water. Blitz until smooth, scraping down the sides as needed. Add the almond meal, quinoa flakes, salt, and baking powder. Process until combined. Put about 2 teaspoons of mix onto the tray, leaving about 1 inch in between cookies. Wet your fingers with a little water and gently push down the cookies to flatten. Bake 15-18 minutes, turning the tray halfway through cooking. The cookies will be golden brown on the bottom when done. Remove and let cool 10 minutes before removing from the tray. Store in an air-tight container in the fridge for up to a week. Freeze for longer storage.
Recipe for Canterbury Quinoa Banana Muffins
Adapted for gluten free and refined sugar free.
½ cup cooking oil or butter (I used canola oil)
1 cup coconut sugar (could have used less I think)
1 ½ cups flour (I used ½ cup of each, rice flour, coconut flour and quinoa flake)
1 Tbs Chia seed (optional)
1 tsp Baking soda dissolved in 2 Tbs milk ( any milk can be used Almond, coconut etc)
½ tsp Baking Powder
½ cup chopped walnuts (I used trail mix including nuts, sunflower seeds and dried fruits)
½ cup sour cream or coconut yoghurt
3 cups ripe bananas mashed (3 or 4 small ones)
Heat oven to 190 degrees C. Put paper cases into muffin tins ready to take the mix.
Mix dry ingredients, add nuts, bananas, eggs, sour cream and oil. Mix baking soda into the milk and then add to the rest. Quickly and gently mix together so all combined. Spoon into paper cases and bake for approx. 25 mins.
Blue Pub Mexican Quinoa Salad
Serves 4 – 6:
250g Canterbury Quinoa
250g Sweet Corn
250g Black Beans
100g baby spinach
1 red onion
1 each red, yellow & green capsicum
1 fresh lemon
Handful fresh coriander
1 fresh avocado
Chilli & lime dressing:
Handful of fresh Coriander
Optional extras: Sour Cream, Baked Tortilla Strips
Add any grilled meat of your choice for a stand-alone meal or bring along as is for the perfect BBQ salad!
Cook Canterbury Quinoa as per instructions
Lightly season and roast sweet corn with drained black beans then set aside
Roughly chop spinach
Finely dice red onion, capsicum and fresh coriander and mix with a good squeeze of fresh lemon juice.
Mix cooked Canterbury Quinoa, roasted black beans and sweet corn, salsa, chopped spinach. Drizzle with chilli & lime dressing and top with fresh avocado.
Top with a grilled meat of your choice or just enjoy on its own…
Quinoa Protein Bites
In the kitchen whizz put the following: half a cup of rolled oats, half a cup of Canterbury Quinoa Flakes, 8 dates (Medjool is best), half a cup of coconut, ¼ cup rice flour, ¼ cocoa powder, 2 Tbs of honey, 2-3 Tbs of coconut oil or melted butter. Blitz until mix comes together about 30 – 40 seconds. If its too crumbly add a little water.
Wet hands and roll a tablespoon of mix into a ball. Store in an airtight container in the fridge.
Very Berry Quinoa Bites
1 cup fresh or frozen mixed berries, ¾ cup Canterbury Quinoa Flakes, ¼ cup coconut flour, 1/3 cup desiccated coconut, pinch of salt, ¼ cup maple syrup. (Optional extra freeze dried Fresh As berries I used Strawberry slices)
Place all the ingredients in a food processor and mix until sticky, if too dry add a little water. With your hands shape small balls and drop into more desiccated coconut and roll until covered. Set in the fridge at least and hour before serving.