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From a series of recipes designed by Xali: Blueberries with spiced quinoa

Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause. As women go through menopause they often experince tummy bloating from a change in hormones. Pickled foods are great to help reduce bloating, as fermented foods nourish the lining of your stomach. This recipe was designed by award-winning clinical nutritionist, Samantha Gowing to help woman reduce symptoms of tummy bloating as they are going through menopause. Blueberries with spiced quinoa Prep: 10 mins Store: chill 2 days Serves: 1 Ingredients: 1 cup white quinoa, cooked ½ cup blueberries ½ cup mixed nuts, chopped ¼ cup sunflower seeds ¼ tsp ground cinnamon ¼ tsp ground nutmeg Method: 1. Combine all ingredients In a bowl and serve with a side of yoghurt of your choice.

Food & Wine

Quinoa pilaf stuffed white onions

Who knew simple ingredients could make for a show-stealing side dish? Serve this gluten-free, vegetarian delicacy with your protein of choice for a delightful dinner. Ingredients: <ul> <li>4 medium white onions, peeled and cut in half</li> <li>1 tablespoon extra virgin olive oil</li> <li>1/2 (80g) red capsicum, seeds removed, diced</li> <li>2 tablespoons finely chopped coriander</li> <li>2 tablespoons finely chopped parsley</li> <li>3/4 cup quinoa</li> <li>2 cups (500ml) vegetables stock</li> <li>1/4 teaspoon cinnamon</li> <li>100g feta</li> <li>2 tablespoon pinenuts, toasted</li> <li>2 tablespoons pomegranate seeds</li> <li>Extra herbs for garnish</li> </ul> Method: <ol> <li>Take each white onion half and trim a small portion from the base so you can push the inner layers through and out of the onion, leaving about 3 layers to create the onion cup to hold the pilaf. Do this with each white onion and set aside about 120g of white onion to dice for the pilaf.</li> <li>Set the rest of the inner white onion pieces aside to use in another recipe or pop in the freezer and store for when you need next.</li> <li>Add finely chopped white onion, extra virgin olive oil, capsicum and herbs so a small saucepan, place on medium heat and cook for 5 minutes, stirring frequently.</li> <li>Add quinoa, 1 cup (250ml) vegetable stock and cinnamon to pan, stir, cover to bring to boil then reduce heat to simmer and cook for 10-12 minutes, the pilaf at this stage will still be relatively loose in nature but the quinoa should be cooked.</li> <li>Heat oven to 180C, and pour the remaining 1 cup (250ml) vegetable stock into a shallow baking dish. Arrange white onion cups around the dish so they are snug, then fill each half way with the pilaf. Sprinkle about half the feta in each cup and repeat finishing with the feta on top.</li> <li>Cover with foil then place in oven to cook for 20 minutes, the stock from the base of the dish will steam the onion cups in this time.</li> <li>Remove the foil, change oven to grill and pop back under to make a little more golden on top for 5-6 minutes.</li> <li>Sprinkle pinenuts, pomegranate and extra herbs over the top and serve as part of a shared meal.</li> </ol> Recipe by Jacqueline Alwill.

Food & Wine

Warm quinoa and vanilla pudding

These cold evenings (and mornings) call for warm puddings. Rice pudding has always been one of my favourite desserts, but it takes a long time to make, so this is where nutritious superfood quinoa comes in. The result is similar to rice or tapioca pudding. Made with coconut milk it's ridiculously creamy, but you can use any kind of milk you prefer. Warm quinoa and vanilla pudding with caramelised pecans Serves: 4 Ingredients: For the caramelised pecans <ul> <li>½ cup pecans, roughly chopped</li> <li>1 tbsp pure maple syrup</li> <li>¼ tsp cinnamon</li> <li>Pinch sea salt</li> </ul> For the pudding <ul> <li>½ cup white quinoa</li> <li>2 cups unsweetened canned coconut milk (or whatever milk you prefer)</li> <li>4 tbsp pure maple syrup or honey</li> <li>1 tsp vanilla extract</li> <li>1 tsp cinnamon</li> <li>Pinch flaky sea salt</li> <li>½ cup sultanas</li> </ul> To serve <ul> <li>½ cup coconut cream or regular cream</li> </ul> Method: <ol> <li>First, toast the pecans in a dry frying pan for approximately 4 minutes. Turn off the heat and add the maple syrup, stirring constantly while it bubbles and coats the nuts. Finally sprinkle with the cinnamon and sea salt.</li> <li>Next, place the quinoa in a fine sieve. Rinse thoroughly with cold water and allow to drain. This is an important step as it reduces any bitterness from the residue on the quinoa.</li> <li>In a medium-sized pot, combine the quinoa, milk, maple syrup/honey, vanilla, cinnamon, and salt. Bring to a boil over a medium heat. Reduce the heat to a low simmer and cover, leaving the lid slightly ajar to allow some steam to escape. Simmer for 15 minutes, stirring occasionally.</li> <li>Remove the lid and continue simmering for 5 more minutes or until pudding has thickened and the quinoa has absorbed most (but not all) of the milk. Remove from heat and stir through the sultanas.</li> <li>Pour into serving bowls, drizzle over some cream, sprinkle with some pecans and then serve immediately.</li> </ol> Written by Jordan Rondel. Republished with permission of <a href="https://www.stuff.co.nz/life-style/food-wine/recipes/106070951/recipe-warm-quinoa-and-vanilla-pudding-by-jordan-rondel">Stuff.co.nz</a>.

Food & Wine

Pineapple quinoa fried rice

This pineapple quinoa fried rice is a healthy take on a classic making for the perfect accompaniment with your next BBQ lunch. Serves: 2 Ingredients: <ul> <li>2 tablespoon olive oil</li> <li>2 eggs</li> <li>6 large green prawns, peeled</li> <li>1 cup pineapple chunks</li> <li>1 carrot, julienned</li> <li>2 sprigs spring onion</li> <li>2 tablespoons tamari</li> <li>1 tablespoon fish sauce</li> <li>1/4 cup cashews</li> <li>2 cups cooked and cooled quinoa (see note below)</li> <li>1 cup cooked and cooled brown rice (see note below)</li> <li>2 teaspoons sesame seeds</li> <li>2 tablespoons fresh coriander, chopped roughly</li> <li>Red long chilli, sliced finely, to serve</li> </ul> Note: Use leftover rice that has been refrigerated, or for a speedy version look for pre-cooked quinoa and rice pouches. Freshly cooked, hot rice will make a too-sticky, glue-like texture in your fried rice. Method: <ol> <li>Heat a tablespoon oil in a large frying pan or wok over medium heat.</li> <li>Crack in the egg and scramble.</li> <li>Transfer the cooked egg out onto a plate.</li> <li>Wipe the pan clean, return to medium-high heat and add one tablespoon oil.</li> <li>Add the prawns and cook for one to two minutes on each side or until they’ve turned opaque and light pink. Transfer to the plate.</li> <li>Return the pan to the heat and add the pineapple.</li> <li>Cook for two to three minutes, stirring, until the pineapple begins to caramelise a little.</li> <li>Reduce heat to medium, add carrot, spring onion, tamari and fish sauce, stir quickly.</li> <li>Add quinoa and rice and stir-fry until they are mixed in well and warmed through.</li> <li>Return the egg and prawns to the mix and sprinkle the lot with sesame seeds, fresh coriander and chilli to serve.</li> </ol> Are you a fan of fried rice? Recipe courtesy of <a href="http://www.aussiepineapples.com.au/" target="_blank">Australian Pineapples</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Moroccan roasted pumpkin, brown rice and quinoa salad

Nutritionist Zoe Bingley-Pullin’s Moroccan roasted pumpkin, brown rice and quinoa salad is a real crown pleaser and will have everyone at the table asking for seconds. Serves: Four Ingredients: <ul> <li>1/2 large pumpkin, cut into 4 thick slices</li> <li>1/4 cup pumpkin seeds, crushed finely</li> <li>1 tablespoon olive oil</li> <li>1/4 teaspoon ras el hanout </li> <li>Salt and pepper, to taste</li> </ul> For the salad <ul> <li>1 cup SunRice Brown Rice & Quinoa</li> <li>2 cups water</li> <li>100g goat/feta cheese, crumbled (real feta, not processed)</li> <li>1/4 cup flaked almonds</li> <li>1/2 bunch coriander, chopped finely</li> <li>1/2 cup green olives, pitted and sliced</li> <li>50g baby rocket leaves</li> <li>1 punnet, cherry tomatoes, cut in half</li> </ul> For the dressing <ul> <li>1 tablespoon tahini paste</li> <li>1 teaspoon raw honey</li> <li>1 garlic clove, crushed finely</li> <li>1 tablespoon water</li> <li>1/2 tablespoon lemon juice</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Toss pumpkin in olive oil, ras el hanout, salt and pepper and press pumpkin into pumpkin seeds until coated.</li> <li>Place on a lined baking tray and bake for 20 to 30 minutes until well roasted.</li> <li>Meanwhile place SunRice Brown Rice & Quinoa in a saucepan with water, bring to the boil and cook until tender and water is absorbed.</li> <li>In a bowl combine cooked grains, goat cheese, almonds, coriander, green olives, rocket leaves and cherry tomatoes.</li> <li>To make the dressing, combine all ingredients in a jar or food processor and combine until a runny consistency is reached.</li> <li>Spoon a serving of salad on each plate, top with piece of roasted pumpkin, drizzle with dressing and sprinkle with extra coriander.</li> </ol> How tasty! Do you enjoy dishes like this one? Recipe courtesy of SunRice ambassador, Zoe Bingley-Pullin. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Greek spiced chicken with brown rice and quinoa tabouleh

Filling, healthy and most-importantly delicious, nutritionist Zoe Bingley-Pullin’s brown rice and quinoa tabouleh with Greek spiced chicken is the perfect midweek meal. Serves: Four Ingredients: For the salad <ul> <li>1 cup SunRice Brown Rice & Quinoa, uncooked</li> <li>2 cups water</li> <li>1/2 head cauliflower, chopped into small florets</li> <li>1 tablespoon of olive oil</li> <li>1/2 bunch kale, finely chopped</li> <li>1/2 bunch spring onions, finely chopped</li> <li>1/2 bunch flat leaf parsley, finely chopped</li> <li>1 pomegranate, seeds removed</li> <li>1/4 cup toasted pistachios</li> <li>2 large tomatoes, seeds removed, diced finely</li> </ul> For the chicken <ul> <li>2 large chicken breasts</li> <li>1 tablespoon olive oil</li> <li>1/2 tablespoon lemon juice</li> <li>1 teaspoon lemon zest</li> <li>2 garlic cloves, crushed</li> <li>1 tablespoon fresh oregano, chopped finely</li> <li>1 red chilli, finely sliced, optional</li> <li>Salt and pepper, to taste</li> </ul> Method <ol> <li>In a bowl combine chicken, olive oil, lemon juice, lemon zest, garlic, chilli, oregano, salt and pepper. Set aside and leave in the fridge for 30 minutes.</li> <li>Preheat oven to 180°C.</li> <li>Place the cauliflower on a baking tray. Drizzle with one tablespoon of olive oil and cook for approximately 20 minutes or until slightly golden.</li> <li>Meanwhile, place brown rice and quinoa in a saucepan with water. Bring to the boil and simmer until tender and water is absorbed.</li> <li>In a large mixing bowl, add kale, parsley, spring onions, cooked grains, cauliflower, pomegranate seeds, pistachios and tomato, toss well, season to taste.</li> <li>To cook the chicken, lay chicken on a baking tray and bake in the oven for 15-20 minutes or until cooked through, alternatively cook in a frying pan.</li> <li>Let rest for five minutes before slicing on a diagonal.</li> <li>Serve tabouleh topped with sliced chicken breast and extra drizzle of olive.</li> </ol> How tasty! Do you enjoy tabouleh? Recipe courtesy of SunRice ambassador, Zoe Bingley-Pullin. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Roast chicken with gluten-free stuffing

A simple roast chicken is always popular. Here I've made a gluten-free stuffing with quinoa in what is really a variation on a typical bread stuffing I haven't made proper gravy – instead the cooking liquid becomes a thin sauce which is reduced and thickened to the desired consistency. If you'd prefer to make a bread stuffing, use 3 cups of fresh breadcrumbs. Ensure you rinse the quinoa thoroughly to remove any of the naturally occurring bitter-tasting compounds. Serves: 10 to 12 Ingredients: For the stuffing <ul> <li>1 cup quinoa, well rinsed in warm water</li> <li>2 cups chicken stock</li> <li>3 tablespoons currants</li> <li>1 tablespoon olive oil</li> <li>1 medium onion, finely diced</li> <li>4 rashers streaky bacon, chopped</li> <li>1 tablespoon chopped fresh marjoram</li> <li>6 sage leaves, finely chopped</li> <li>2 tablespoons finely chopped parsley</li> <li>2 tablespoons pine nuts, toasted</li> <li>sea salt and freshly ground black pepper to taste</li> </ul> For the chickens <ul> <li>2 large free-range chickens, excess fat removed and cleaned</li> <li>Sea salt to taste</li> <li>2 tablespoons olive oil</li> <li>Juice of 1 lemon</li> <li>12 shallots, peeled</li> <li>5 fresh bay leaves</li> <li>2 cups chicken stock, white wine or water</li> </ul> Method: For the stuffing <ol> <li>After rinsing the quinoa thoroughly in warm water, strain through a fine sieve. Place in a saucepan with the chicken stock, bring to the boil then lower the heat, cover and simmer for 20 minutes or until all the stock is absorbed. Spread the quinoa on a wide baking tray to cool.</li> <li>Soak the currants in 2 tablespoons of boiling water for 20 minutes. Drain.</li> <li>Heat the olive oil in a small frying pan, add the onion and bacon, and saute until the onions are soft. Set aside to cool before using.</li> <li>Mix together the quinoa, currants, onion mixture and the remaining ingredients. Taste and season.</li> </ol> For the chickens <ol> <li>Preheat the oven to 200C. Season the chicken cavities with salt and fill with the stuffing.</li> <li>There will be too much stuffing for the birds so wrap the rest in an oiled tinfoil parcel and bake alongside the chickens. Secure the chickens' cavities with toothpicks or sew up then truss the birds with string.</li> <li>Rub the outsides with olive oil and squeeze the lemon juice over. Season generously with salt.</li> <li>Place in a roasting dish breast-side down with the shallots, bay leaves and stock, wine or water. Roast for 45 minutes then turn the chickens over and roast for a further 45 minutes.</li> <li>The juices should run clear when a skewer is inserted in the thickest part of the thigh. Place the chickens on a platter with the shallots and extra stuffing. Discard the bay leaves and rest the meat in a warm place.</li> <li>Skim any fat from the liquid in the roasting dish and simmer to reduce until it thickens slightly. Pour into a warmed jug for serving.</li> </ol> Written by Ginny Grant. First appeared on <a href="http://www.stuff.co.nz">Stuff.co.nz</a>. Image credit: Aaron McLean. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/roast-chicken-with-passionfruit-sauce/">Roast chicken with spicy Peruvian passionfruit sauce</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/tikka-lamb-with-cucumber-salsa/">Slow-roasted tikka lamb with cucumber salsa</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/pot-roasted-pork-scotch/">Pot-roasted pork scotch with potato, fennel and tomato</a>

Food & Wine

Spinach, sweet potato and quinoa burgers

If you’re still on track with your new year’s resolution to eat healthier, we’ve got the perfect recipe for you. Vegetarian-friendly and packed with nutrients, these burgers will be a hit with the whole family. Makes: 8 to 10 patties Ingredients: <ul> <li>2 cups cooked quinoa, cooked (refer to pack), drained and cooled</li> <li>4 handfuls chopped fresh spinach (100 g if using frozen)</li> <li>1 cup pre-cooked and cooled sweet potato (steamed/boiled is fine)</li> <li>4 eggs</li> <li>3/4 cup rolled (porridge) oats</li> <li>Chopped herbs and spices, to taste, e.g. paprika, chilli (chili pepper), parsley,</li> <li>Oregano and basil</li> <li>Coconut oil, to shallow fry</li> </ul> Method: <ol> <li>Place all ingredients into a bowl, then mix and massage with the hands until completely combined. Allow the mixture to set in the fridge for 20 minutes.</li> <li>Remove the mixture from the fridge. Form patties by taking a couple of tablespoons of mixture into your hand, rolling into a ball and pressing flat. Place a frying pan on the stove, add a couple of tablespoons of coconut oil and fry in the hot pan.</li> <li>Serve hot as a bunless burger wrapped in an iceberg lettuce leaf, with slices of tomato, cucumber, red onion, pickle and avocado.</li> </ol> <img width="198" height="244" src="https://oversixtydev.blob.core.windows.net/media/33505/9781925335163_198x244.jpg" alt="9781925335163" style="float: right;"/> Extracted from The Edible Pharmacy by Sophie Manolas, available from <a href="http://www.exislepublishing.com.au/" target="_blank">www.exislepublishing.com.au</a> and wherever good books are sold. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/bunless-beef-burgers/">Bunless beef burgers</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/vege-burgers-with-chickpea-and-spinach-patties/">Vege burgers with chickpea and spinach patties</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/06/pulled-pork-coleslaw-mayo-burgers/">Pulled pork and coleslaw burgers with chipotle mayo</a>

Food & Wine

Garam masala lamb with lemon quinoa pilaf

There’s more to winter than pasta! This garam masala lamb with lemon quinoa pilaf uses three of nature’s superfoods; yoghurt, quinoa and almonds. Serves: 4 Ingredients: <ul> <li>1 tablespoon olive oil</li> <li>1 small onion, sliced</li> <li>1 teaspoon freshly grated ginger</li> <li>2 teaspoons garam masala</li> <li>2 tablespoons tomato paste</li> <li>salt and freshly ground black pepper</li> <li>1 teaspoon finely grated lemon rind</li> <li>2 teaspoons honey</li> <li>1 cup Greek-style natural yogurt</li> <li>500g lamb backstraps, fillets or lamb steaks</li> </ul> Lemon quinoa pilaf <ul> <li>30g butter</li> <li>1 small onion, finely chopped</li> <li>½ red capsicum, chopped</li> <li>1 cup basmati rice</li> <li>⅔ cup white quinoa</li> <li>1 ¾ cups boiling water</li> <li>2 tablespoons currants</li> <li>½ cup chopped coriander</li> <li>1 teaspoon finely grated lemon rind</li> <li>⅓ cup flaked natural almonds, toasted (optional)</li> </ul> Method: <ol> <li>Heat oil in a small saucepan, add onion and ginger and cook until lightly golden. Add garam masala, tomato paste and 2 tablespoons water, then season to taste. Cook for 1 minute or until fragrant. Transfer mixture to a jug, add lemon rind, yogurt and honey and blend using a stab mixer until smooth.</li> <li>Combine 1/3 cup spiced yogurt mixture with lamb and marinate for at least half an hour, or overnight. Refrigerate remaining spiced yogurt until required.</li> <li>For the pilaf, heat butter in a saucepan, add onion and gently cook until translucent. Add the capsicum, rice and quinoa and stir to coat. Add water and season with salt, bring to a simmer, then cover and cook on low heat for 10-12 minutes or until the rice and quinoa are 'al dente' and the liquid absorbed. Sprinkle currants over the pilaf and return the lid. Stand covered for 10 minutes to steam through. Use a fork to mix through the coriander, lemon and almonds.</li> <li>Place lamb on a foil lined tray and cook under a preheated grill until done to your liking. Rest for 5 minutes before slicing and serving with pilaf and remaining spiced yogurt.</li> </ol> Do you have a similar recipe to share with us? Let us know in the comments below. Recipe courtesy of Legendairy. <a href="http://www.legendairy.com.au/" target="_blank">Visit their site</a> for more delicious food ideas. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/chinese-beef-and-noodle-stir-fry/">Chinese beef and noodle stir-fry</a> <a href="/lifestyle/food-wine/2016/05/chicken-and-vegetable-winter-pie/">Chicken and vegetable winter pie</a> <a href="/lifestyle/food-wine/2016/05/peppered-steak-red-wine-jus-potato-bake/">Peppered steak with red wine jus and potato bake</a>

Food & Wine

Carrot cake porridge

Not a fan of boring old oats and milk? This quirky recipe is sure to fix the lacklustre in your breakfast bowl. Ingredients: <ul> <li>1 cup (100g) quinoa flakes</li> <li>2 cups Australian Milk</li> <li>½ cup water</li> <li>1 cup grated carrot (approx. 1 medium)</li> <li>½ cup raisins</li> <li>2 tablespoons pure maple syrup</li> <li>1 teaspoon ground cinnamon</li> <li>½ teaspoon ground nutmeg</li> <li>1 teaspoon ground ginger</li> <li>½ cup Greek natural yogurt</li> <li>¼ cup walnuts, toasted</li> <li>2 tablespoons sunflower and pumpkin seed mix</li> <li>pure maple syrup, extra, for serving</li> </ul> Method: <ol> <li>Place the quinoa, milk, water, carrot, raisins, syrup and spices in a saucepan over medium heat and stir until combined. Bring to the boil, reduce heat and simmer for 10-15 minutes or until thick, stirring occasionally.</li> <li>Spoon into serving bowls and top with a swirl of yogurt, walnuts and seed mix and drizzle with extra maple syrup.</li> </ol> Recipe courtesy of Legendairy. <a href="http://www.legendairy.com.au/" target="_blank">Visit their site</a> for more delicious food ideas. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/michael-klim-muesli/">Michael Klim’s muesli</a> <a href="/lifestyle/food-wine/2016/04/banana-oatmeal-cups/">Banana oatmeal cups</a> <a href="/lifestyle/food-wine/2016/05/carmels-carrot-cake/">Carmel’s carrot cake</a>

Food & Wine

Quinoa, chicken and feta salad

Packed with protein and flavour, this salad recipe is the perfect healthy lunch idea. Serves: 4 Ingredients: <ul> <li>2 tablespoons chopped flat-leaf parsley</li> <li>2 tablespoons chopped mint</li> <li>⅓ cup lemon juice</li> <li>1 tablespoon olive oil</li> <li>freshly ground black pepper, to taste</li> <li>500g skinless chicken tenderloins or thigh fillets</li> <li>200g quinoa, rinsed, drained</li> <li>olive oil spray</li> <li>1 bunch broccolini or asparagus, cut into 4cm lengths</li> <li>250g reduced fat feta, crumbled</li> <li>4 spring onions, thinly sliced</li> <li>50g baby rocket leaves</li> <li>1 pomegranate, seeds removed</li> </ul> Method: <ol> <li>Whisk together parsley, mint, lemon juice and oil; season to taste. Pour half of the dressing over the chicken and allow to marinate while cooking quinoa. Reserve remaining dressing for salad.</li> <li>Boil quinoa for 12-15 minutes, or until just tender but still firm to the bite. Drain well, and transfer to a large bowl. Set aside to cool.</li> <li>Spray chicken and broccolini or asparagus lightly with oil, BBQ or char-grill over high heat until cooked through and tender. Rest for 5 minutes and slice chicken.</li> <li>Add the sliced chicken, broccolini or asparagus, feta, spring onions, rocket and pomegranate seeds to the quinoa and drizzle with reserved dressing. Toss to combine and arrange in a serving platter.</li> </ol> Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site for more delicious food ideas. </a> Related links: <a href="/lifestyle/food-wine/2015/12/asparagus-with-greek-dressing/">Asparagus with Greek dressing</a> <a href="/lifestyle/food-wine/2015/11/chocolate-chip-blondies/">Chocolate chip blondies</a> <a href="/lifestyle/food-wine/2015/08/mocha-brownies/">Mocha chocolate brownies</a>

Food & Wine

Pumpkin, feta and beetroot quinoa salad

Change up the usual, boring salad options with this nutrient-packed, refreshing quinoa salad. Ingredients: <ul> <li>1 bunch of baby beetroot, trimmed and scrubbed</li> <li>1/3 cup of olive oil</li> <li>800g pumpkin, cut and peeled</li> <li>1 tablespoon of thyme leaves</li> <li>400g of white quinoa, rinsed</li> <li>1 tablespoon of honey</li> <li>1 teaspoon of wholegrain mustard</li> <li>1/3 cup of parsley leaves, chopped</li> <li>120g of feta</li> </ul> Method: 1. Preheat oven to 200°C. Place beetroot on individual pieces of foil and drizzle with olive oil. Wrap in foil and bake for 40 minutes. 2. Heat a chargrill to medium high heat. Top pumpkin with thyme and drizzle with oil. Cook for five to seven minutes on each side. Let cool. 3. Following directions on package, cook quinoa. Let cool. 4. Mix honey and mustard together. 5. Cut beetroot. In a bowl, toss together pumpkin, quinoa, parsley, and feta and top with honey-mustard dressing.

Food & Wine

4 easy ways to use quinoa

Unless you’ve been cut off from all forms of communication, you’ve most likely heard a little bit about quinoa. This “wonder ingredient” has been popping up in all kinds of recipes and with good reason. High in protein, gluten free and hugely versatile, this nifty little seed is the bee’s knees when it comes to creative side dishes and filling salad additions. If you’ve purchased a packet but aren’t quite sure how to use it, read on for some easy, delicious suggestions. 1. As a breakfast cereal If you’re looking for something substantial to break the morning fast, why not give quinoa porridge a go? More protein dense than standard oats and completely gluten free, quinoa can be cooked in largely the same way as standard porridge. To speed up the process, give rolled quinoa or quinoa flakes a go. The same goodness but in a slightly more broken down form which cooks a lot quicker and has a very similar texture to your normal oatmeal. 2. As a breadcrumb replacer If you usually add breadcrumbs to your patties and rissoles, try using quinoa instead! Not only will it up the protein and B vitamin profile of the dish, it’ll also add a deliciously nutty flavour. Quinoa flakes are your best bet for adding to your burgers. Look out for them in the health food aisle of most major supermarkets. 3. To “superfy” your salad If you find that a salad just doesn’t satisfy you long term you probably need more carbs and protein in the mix. Quinoa is a quick and easy way to add both with minimal effort. Cook up a big batch of a weekend in water or stock and keep in an airtight container in the fridge to add to your salads whenever you need some extra density and filling 4. As a rice or cous cous replacer If you’re catering for a gluten free crowd or just fancy easing up on wheat and gluten containing products, try using quinoa in place of your usual rice or cous cous. Cooked in a very similar way, quinoa will absorb sauces and flavour just like its gluten containing contemporaries but will also add plenty of protein and fibre to your dish. It’s a win win, really! Related links: <a href="/lifestyle/food-wine/2015/09/ideas-for-kale-in-cooking/">How to eat (and enjoy) kale</a> <a href="/lifestyle/food-wine/2015/08/breakfast-smoothie-bowls/">Healthy breakfast smoothie bowls</a> <a href="/lifestyle/food-wine/2015/02/healthy-smoothies/">Healthy (and delicious) fruit smoothies</a>

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4 easy ways to use quinoa

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