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Roasted Vegetable And Quinoa Salad

Roasted Vegetable And Quinoa Salad

Sharon Selby | October 10, 2019

This recipe is incredibly versatile. It’s perfect to use up any vegetables that need eating up and taste good roasted. I’ll switch things up all the time depending on what I’ve got on hand.

I love eating the colours of the rainbow to ensure my family and I are getting a whole range of different nutrients. I save time by not peeling any of the vegetables and if you need to make this in advance just cook the night before and then store in an airtight container in the fridge. When you are ready to use, just gently reheat in the oven for about 10 minutes.

I bulk up this tray of vegetables with some leftover quinoa and will often serve it with some baked salmon, sausages, fish, or at lunch time with a fried egg on top. So delicious. So nourishing.

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4

Ingredients

1 red onion, chopped
2 carrots, chopped
2 zucchinis, chopped
2 capsicums, any colour, chopped
1 eggplant, chopped
1 sweet potato, chopped
1 bulb of garlic cut in half, skin on
4 tablespoons extra virgin olive oil for drizzling
1 teaspoon of dried mixed herbs
½ teaspoon of sea salt
Freshly cracked pepper
1 – 2 cups of pre-cooked quinoa

 

Method

1. If you don’t have leftover quinoa cook the desired amount in a pot using the provided instructions.

2. Preheat oven to 245C chop all the vegetables into roughly equal size and pop straight onto a baking tray

3. Drizzle over the olive oil, add the dried herbs and seasoning and mix well on the tray using your hands.

4. Roast in the oven for about 35 – 40 minutes, stirring once or twice in-between to ensure the vegetables are cooking evenly.

5. Once cooked through and vegetables are caramelising around the edges remove from the oven and allow to cool.

6. Top with the cooked quinoa, combine well with a spoon and serve.

Vegetarian Quinoa Stuffed Mushrooms

Vegetarian Quinoa Stuffed Mushrooms

Georgia Harding | September 14, 2019

 This recipe has been reposted from Georgia Harding’s website, Well Nourished.

One of my favourite vegetarian meals, these Quinoa Stuffed Mushrooms are tasty and super simple to make. The combination of protein from the quinoa, carbohydrate via the vegetables and essential fats from the walnuts makes this one brain boosting, nourishing meal.

This recipe serves 4, and is vegetarian, and gluten-free.

Ingredients

For the stuffed mushrooms
8 medium-large sized portobello or field mushrooms, stalks removed & set aside
1 cup cooked quinoa (½ cup uncooked will yield 1 cup)
½ small red onion or bunch of spring onions, finely diced
Large handful of spinach or kale leaves, finely chopped
1 tbsp thyme leaves, picked off the stalks (or 1 teaspoon dried thyme)
100g soft feta or goats curd, crumbled
Sea salt and black pepper, to taste
½ cup (approx.) walnuts, roughly chopped
1 tbsp chia seeds (optional)
Rocket or mixed lettuce leaves, to serve (optional)

For the dressing (optional)
One clove garlic, unpeeled (roasted with the mushrooms)
One small lemon, zest & 2 tbsp juice
4 tbsp extra virgin olive oil

Method

1. Preheat your oven to 180º C.

2. Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.

3. Now mix through the feta or goats curd. Taste and season with sea salt and freshly ground black pepper.

4. Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.

5. Place them on a baking tray with the whole clove of garlic and roast for 20 mins.

6. For the dressing mix together the zest, lemon juice and olive oil, and once cooked, squeeze out the soft centre of the roasted garlic and mix into the dressing.

7. Serve the mushrooms on a bed of rocket or mixed lettuce leaves and drizzle over the dressing (making sure each mushroom gets a little).

 

 

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Low Carb Crumbed Chicken

Low Carb Crumbed Chicken

Alyce Alexandra | August 6, 2019

 

This recipe serves 6 & is dairy-free.

Ingredients

80g almonds
35g wheat germ
40g sunflower seeds
40g sesame seeds
2 tsp mild paprika
2 tsp salt
1 tsp dried parsley
1kg chicken tenderloins
3 eggs, lightly beaten

 

Method

1. Preheat oven to 220C.

2. Place almonds, wheat germ, sunflower seeds and sesame seeds in TM bowl, chop for 3 seconds, speed 6.

Add paprika, salt and parsley, mix for 10 seconds, reverse speed 3. Set aside on dinner plate.
Coat chicken with beaten egg and then roll in the crumb mixture. Place on lined baking tray.
Bake for 12 minutes or until chicken is cooked through.

Serve with chilli mayonnaise (miniseries: low carb p. 49).

Chefs Tip: Always purchase free range, hormone free chicken. Not only does this ensure a better life for the birds, it also means you are consuming a healthier meat.

Health Tip: Chicken is an excellent high protein source of vitamin B and niacin, which may help to fight against Alzheimer’s disease.

Thermomix Vegan Cheesy Nacho Sauce

Thermomix Vegan Cheesy Nacho Sauce

Ellen Babauskis | July 18, 2019

 

This cheesy cheese-free sauce is perfect to pair with anything that needs some cheesy goodness, such as sandwiches, pastas, nachos, tacos and salads. Guilt-free goodness as it uses carrot for colour and contains no dairy – the perfect go-to cheese sauce!

+ gluten free,
+ dairy free
+ vegetarian
+ vegan
+ refined sugar free
+ Makes 2 cups

 

Ingredients

1 large carrot, chopped into thirds
180g soy milk
120g raw cashews, soaked for minimum 6 hours and then drained
40g nutritional yeast flakes
1 tsp garlic powder
1 tsp light miso paste
½ lemon, juice only
2 tbsp maple syrup
½ tsp salt

 

Method

1. Place carrot in TM bowl, chop for 5 seconds, speed 6. Scrape down sides.

2. Add soy milk, cook for 10 minutes, 90°C speed 2, MC removed and steamer basket on top to prevent splashes.

3. Add remaining ingredients, blend for 30 seconds, speed 9. Scrape down sides.

4. Blend for a further 10 seconds, speed 6.

5. Serve immediately or refrigerate for up to 5 days and reheat before serving.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your delicious Thermomix creations with us on Instagram with #myTWC!

 

Toddler Approved Pea & Spirulina Fritters

Toddler Approved Pea & Spirulina Fritters

Megan Garner | July 13, 2019

This toddler approved recipe is stacked full of goodness from gorgeous sweet peas (use baby peas for more sweetness!), a great blend of veggies, protein rich flour for binding

 

Ingredients
1 cup frozen peas
1 carrot, grated
½ cup gluten free flour (oat, rice, chickpea etc)
½ cup plant milk
1 tbsp nutritional yeast
¼ tsp cumin powder
¼ tsp turmeric
¼ tsp salt
¼ tsp aluminium free baking powder
1 tsp spirulina powder
1 Tbsp ground nut and seed mix (optional)

Method

1. Add all dry ingredients to a large mixing bowl – flour/s, nutritional yeast, cumin, turmeric, salt, spirulina, baking powder, nut & seed mix – and use a fork to mix until all ingredients are evenly combined.

2. Make a well in the centre and add all remaining ingredients, along with 1 tbsp water. Gently combine with a fork until there are no large lumps of flour remaining.

3. Heat a non-stick fry pan – cast iron is best.

4. Using a dinner spoon, place one spoon of mixture per fritter into pan. Avoid overcrowding the pan.

5. Cook for 2-3 mins each side or until golden brown.

6. Turn and cook on other side until golden.

7. Pop cooked fritters onto a tray and place in a warm oven as you continue to fry the rest of the batter.

 

Enjoy with tahini sauce or tomato chutney and a fresh salad.

 

Visit Megan’s website to learn more about plant-based nutrition and naturopathy, book a consult or purchase her e-book.

Share your delicious dinner creations with us on Instagram with #myTWC

Gluten-Free Cauliflower Paleo Pizza Base

Gluten-Free Cauliflower Paleo Pizza Base

180 Nutrition | July 2, 2019

Angela: It’s Friday night and your looking for a pizza fix. We have the answer… keeping it paleo, primal and gluten-free is this recipe from 180 Nutrition!

 

Ingredients

Pizza Base
¼ cauliflower
3 teaspoons of almond meal
Good pinch of pink Himalayan salt
Good pinch of dried oregano
1 egg

Topping (Suggestion)
Shredded chicken
1-2 tablespoons tomato paste
Goats cheese
Spinach
Fresh herbs – basil, oregano etc

Method

1. Whiz up the cauliflower in a food processor.

2. Place in a microwave proof bowl and zap in the microwave for about a minute.

3. Mix through one whisked egg and rest of the pizza ingredients.

4. Line a baking tray and shape the base on the tray with the back of a spoon. Place in a preheated oven at 200 degrees and bake for ten minutes or until crispy

5. Pull out and add your toppings

6. Bake until desired crispiness!

Servings

Makes one good sized pizza! Double the recipe for sharing.

 

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