My Recipes

Herby Stuffed Mushrooms by Kelly More www.more2u.co.nz

Ingredients

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

Method

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.

My Recipes

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.

Makes 15

Ingredients

250g quinoa

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 

 

Method

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.

 

Birthday cake

Hi Andrew
I have used this recipe time and time again and your quinoa works brilliantly!
Just thought I’d share it with you guys
Cheers Renee

This Chocolate Quinoa Cake looks so good

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.

Nut butter quinoa flake cookies

  • 1 cup dates
  • 1 ripe banana
  • ¼ cup smooth peanut butter or other nut butter
  • 2 teaspoons vanilla
  • 1 cup ground almonds
  • 1 cup quinoa flakes
  • ½ teaspoon salt
  • 1 teaspoon baking powder

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)

2 eggs

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:

Ingredients:

250g Canterbury Quinoa
250g Sweet Corn
250g Black Beans
100g baby spinach

Fresh Salsa:
1 red onion
1 each red, yellow & green capsicum
1 fresh lemon
Handful fresh coriander

1 fresh avocado

Chilli & lime dressing:
Olive Oil
Brown sugar
Lemon juice
Garlic
Chilli flakes

Handful of fresh Coriander
Cumin
Salt

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!

 

Method:

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.