We have posted about how much we love the super grain Quinoa before (check it out here) so I thought we should post another recipe for you all to try! I made this for a family Summer BBQ we had last weekend. I knew my sisters would love it however I was less certain about the boys in my family. Our boys love salad – but they are very quick to tell you how much they hate the way we add ‘all that other junk’ (i.e chickpeas, fruit, noodles) to them – they just want normal green salads ‘like mum makes it’. Time to think outside the box guys!
The result? My husband was at first cautious about this strange looking salad but I think it was proof that he loved it when he scoffed all of the salad leftovers before any of the others the following day! SUCCESS!
If you’d like to make this more substantial (i,e as a complete meal), add some chicken or boiled eggs. Perfect for lunches as it can be pre-made just leave the dressing in a separate container until ready to eat.
This salad is GLUTEN FREE, LOW GI & HIGH FIBRE. Leave out the white part of the spring onions and the chickpeas to make it LOW FODMAPS.
What you need…
- 170g (1 cup) mixed coloured quinoa as desired, soaked in enough water to cover for minimum 30 minutes
- 2 cups water
- 1 tin (425g) chickpeas, rinsed and drained
- ½ sweet potato or pumpkin (approx. 250g), sliced approx. 1 cm thick pieces
- 1 Lebanese cucumber, diced
- 1 red capsicum, diced
- 4 spring onion/shallots, sliced on the angle
- 3 sticks celery, sliced thinly
- 100g dried cranberries
- ½ cup pitted kalamata olives
- 100 g reduced fat feta, cubed
- 100g (approx) mixed toasted nuts and seeds, (I used walnut, slivered almonds, sunflower seeds, sesame seeds and pepitas lightly roasted in the oven on a baking tray)
- ½ bag mixed salad greens or baby spinach
- Few Italian parsley leaves (optional)
- 1-2 cloves garlic
- 30g (1-2 tbspn) tamari or soy sauce
- 40g fresh lemon juice (or juice of approx. 2 small lemons)
- 30g (1-2 tbspn) extra virgin olive oil or flaxseed oil
How the magic happens…
Doing it the traditional way:
- Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
- Meanwhile, preheat chargrill or oven grill on med-high. Spray lightly with oil. Cook the sweet potato/pumpkin for 8-10 minutes or until slightly tender. Break up roughly into large pieces.
- Add the all other ingredients to the quinoa.
- Blend together the lemon juice, garlic, oil and soy sauce until well combined. Add the dressing to the quinoa mixture.
- Toss salad gently. Top with extra seeds and serve!
- Drain quinoa and place into simmering basket. Fill Thermomix bowl to 1L mark with water and set basket into bowl.
- Place the lid on the bowl, with Varoma on top, and pumpkin/sweet potato spread evenly in Varoma dish. Ensure it is spread apart enough that steam can get through.
- Steam quinoa 18 min/Varoma temp/speed 2. Remove basket from bowl and set aside to cool.
- Meanwhile prepare the rest of the salad by combining all remaining salad ingredients.
- Make dressing by placing all ingredients into Thermomix bowl and blending 20 sec/speed 8.
- Pour over prepared salad and add quinoa. Toss gently.
- Garnish with additional seeds, nuts, spring onions etc.
Recipe inspired by Quirky Cooking and Tenina
I always get asked by my clients for some easy and healthy snack options and when I came across this recipe, I knew I had to try it. A great thing about this recipe is that it uses Cacao (pronounced ka-kow). I love Cacao powder. If you don’t know much about Cacao, it was eaten by the ancient Mayans and is considered a “Superfood”. It has 14 times more antioxidants than red wine, 21 times more than green tea and 7 times more than even dark chocolate! It is never heated above 40°C, so all of the cacao’s natural goodness is retained. Use it instead of cocoa powder to add a rich chocolately taste to your favourite recipes (like this one!)
These protein balls are very easy to throw together and can be kept in the fridge for those times you feel like something a little chocolately but healthy and guilt free. I carry these in a zip-lock bag to nibble on between clients when I don’t have time for a proper snack break. Try them and tell me you don’t love them too!
PROTEIN BALLS RECIPE
330 g raw whole almonds
1/4 cup other seed – such as linseeds, chia seeds, pumpkin seeds
60 g vanilla protein powder (low sugar)
8-10 pitted dates
2 tablespoon cocoa/cacao powder
½ cup desiccated or shredded coconut
3 tsp natural vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup of water
How the magic happens…
- Add almonds, seeds, protein powder, cinnamon and cacao into food processor bowl and process until until the mix looks crumbly.
- Add dates, coconut and vanilla extract and process until mixture starts to come together.
- Add water while processing until mixture comes together and looks sticky.
- Roll into 3 cm diameter balls.
- Store in fridge. They last up to 4 weeks.
- Instead of almonds, try other nuts like walnuts, brazil nuts or cashews.
- Add other raw seeds such as sunflower seeds and chia seeds to add extra nutritional value – especially protein and good fats. Around 1/4 cup would work well.
- To make the balls FODMAP friendly, swap dates for dried figs, sultanas or dried berries like goji, cranberries or blueberries.
- Include 1-2 tablespoons of a super greens powder like Vital Greens to add vitamin, mineral, antioxidant and probiotic goodness!
- Gluten free
- High protein
- Low sugar
- High fibre
- Low FODMAP (option)
- Dairy free (depending on protein powder used)
Adapted from a recipe on the Thermomix Recipe Community.
I love eggs! And I love zucchini slice even more! To be honest, my Mum makes the best zucchini slice in the world (doesn’t everybody’s mum?)…pretty surprising considering my Mum absolutely hates egg.
I think the reason I love zucchini slice so much is that it is such an easy food to eat at any time of the day – meal or snack. It also freezes beautifully for those (many) times when you just haven’t had enough time to prepare lunch/dinner – all you need is some salad to put with it. As well as all this, it is a great source of protein and fibre and an easy way to hide vegetables for the big and little kids.
So here we go, my take on zucchini slice…and trust me, it is VERY easy…and VERY tasty…in fact, my husband told me it tasted better than my Mum’s (but don’t tell her that because she may not feed him any more).
6 eggs (could use 3 eggs + 3-4 egg whites)
1 cup (150g) self-raising flour (or gluten free flour), sifted
350g (approx 3) zucchini, grated, excess moisture squeezed
250g (approx 2) carrots, grated
1 small sweet potato, grated
1 large onion, finely diced
150g salt reduced ham, chopped
1 cup reduced fat cheddar cheese, cubed if thermomix, grated if normal recipe
60ml (1/4 cup) olive or rice bran oil
1-2 tsp mixed dried herbs
1 tbspn parsley, finely chopped (optional)
1 tbspn fresh basil, finely chopped (optional)
salt and pepper to taste
How the magic happens…
- Preheat oven to 170°C. Grease and line a lasagne dish.
- To grate/dice vegetables, add vegetables to food processor and chop until finely diced. If no food processor, grate or chop as described above.
- Beat the eggs in a large bowl until combined.
- Add the flour and beat until smooth
- Add zucchini, carrot, sweet potato, onion, ham, cheese, oil, herbs and spices and stir to combine.
- Pour into the prepared pan and bake in oven for 40-45 minutes or until cooked through.
- Grease a ceramic or glass lasagne dish.
- Cube cheddar cheese, place in the TM bowl and grate on 5 secs / speed 6. Set aside.
- Place onion and bacon in the TM bowl and chop on speed 5 for 2-3 seconds. Set aside with cheese.
- Place zucchini, carrot, sweet potato in the TM bowl and chop on speed 5 for 3-4 seconds.
- Add SR flour, oil, eggs and salt/pepper to the TM bowl and mix on speed 4 for 20 seconds.
- Return cheese, zucchini, carrot, sweet potato, onion and bacon to the TM bowl and combine all ingredients on speed 3 for 30-40 seconds on reverse (or until combined).
- Pour mixture into the prepared dish and bake in a pre-heated moderate oven for approximately 40 minutes or until browned.
- Serve warm (or cold!) with salad.