Quinoa Sundried Tomato Chilli Chia Patties

I have been such a disaster in the kitchen lately.  I honestly have no idea what has got into me…  I could blame ‘the utensils’ but then that would be like the man blaming his tools for his bad workmanship, so I will own this, I will take full responsibility.  I mean, what is with this…  I overcooked the quinoa the other day until it was literal mash !  Seriously, at times I swear my mind, leaves my body …  where the heck it goes, who knows !

These Quinoa Sundried Tomato Chilli Chia Patties are ridiculously tasty.  Annnnnd, finally I get to share them with you.  After a lot of failed attempts, consistency just not being right, taste lacking ….here they are in all their glory 🙂   Do you know the saying, practice makes perfect ???  It is true 🙂 !!! I have made them like a zillion times now (okay, that’s an exaggeration) but very very frequently. I can pretty much make them in my sleep now, and I just do not tire from them. There is something about these flavours that really work for me. The chilli is not overpowering at all, it is more of a mild twang in the after taste.  My ideal pattie needs to be moist inside, and not fall into crumbs when cutting into it. This is it. These are a pure winner and are fantastic with a salad or roasted veggies !

Quinoa Sundried Tomato Chilli Chia Patties

Preparation time:  15 minutes

Cooking time:  20 – 25 minutes

Total time:  35 – 40 minutes

Makes 6 – 9

Ingredients:

1 cup cooked quinoa

1/2 cup cooked brown lentils

1 Tablespoon finely chopped garlic clove

2 Tablespoons chopped Sundried Tomatoes

1 Tablespoon Chia Seeds

1 heaped teaspoon dried Thyme

1/4 – 1/2 teaspoons dried chilli flakes

2 Tablespoons Nutritional Yeast

1/2 teaspoon salt

30 cracks whole ground black peppercorns

1 Tablespoon white rice flour (Gluten Free)

1 whole free range egg plus 1 free range egg yolk

Instructions:

Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.

Place all the ingredients into a food processor and pulse several times, until you are able to form a ball with the ingredients.

On a lined and greased baking tray, place the patties and gently flatten slightly. (I used a baking tray with a silicone baking sheet on it…worked like a dream)

Bake until golden brown.

Enjoy 🙂

 

 

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Meatless Chilli Quinoa Patties

I have created a Meatless Chilli Quinoa Pattie hubby monster…and I mean this in the most loving way ever !  If the hubby could, he would eat this all day and everyday. This Chilli Quinoa Pattie meal has become one of the hubby’s absolute faves!

Seriously, I am not complaining.  All it is, is one large bowl, and it is a matter of chop, chop, chop and bomb…it doesn’t get easier than that. Oh, then there is the messy hand bit, to make the patties, but hey, what’s a little mess between friends…

These Chilli Quinoa Patties are divine no matter how you choose to eat them. Personally I love mine with a bunch of roasted vegetables or salad….but you knew that already, so that was a bit of useless information…ummm sorry. The patties themselves are beautifully moist inside, so don’t really have the need to be doused in sauce, if any, to be honest.

Meatless Chilli Quinoa Patties 

Preparation time:  15 minutes

Cooking time:  45 minutes

Total time:  1 hour

Makes between 9 and 12 (depending on size)

Ingredients:

2 cups cooked quinoa

3 garlic cloves, finely chopped

1 cup diced white onion

2  1/2 cups diced peppers (I used a red, yellow and green pepper)

3 cups grated matured cheddar cheese

2-3 discs of feta cheese, crumbled

1/2 cup sun-dried tomato pesto

4 Tablespoon sun-dried tomato, chopped (I buy the one in oil, but do not use the oil)

1 jumbo-sized egg

1/2 cup breadcrumbs (I used Gluten-Free Breadcrumbs)

1 heaped teaspoon of chilli powder

2 heaped teaspoons each of dried oregano and dried parsley

salt and pepper to taste

Instructions:

Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit.

In a large bowl, add all the ingredients.  Mix very well and make into patties.

Place on a lightly greased non stick baking tray.

Bake in the oven until golden brown.

Enjoy 🙂

 

Quinoa, Spinach and Sunflower Seed Patties

Yes, I did it again…

Quinoa…… Hmmmmm ….and I cannot apologise 🙂 ….Why?  beee…cause it is an awesome healthy seed !!!! and it needs to be enjoyed in every possible way known to mankind !!!

I have this thing for spinach, I swear….Barely a meal goes by without some form of spinach. Anyway, in this batch I used a combination of Swiss Chard and Baby Spinach. These can seriously be used with any kind of spinach – trust me, I have done it all, and all were scrumptious. When growing up, my mom was also big on spinach for meals, we were told as kids, ….eat spinach and you will be as strong as pop-eye!  I guess, something has always stuck, and that is why spinach is constant with me.  I mean, all that goodness…..

Quinoa and Spinach Patties

Preparation time:  10 minutes

Cooking time:  15 minutes

Total time:  25 minutes

Makes 9

Ingredients:

2 cups cooked quinoa

1 cup toasted sunflower seeds

1 bunch of spring onions, chopped

1/2 white onion, finely chopped

3 teaspoons dried parsley

1/2 cup packed chopped fresh basil

3 garlic cloves chopped finely

3 cups chopped spinach (use any spinach you like or a mixture)

3 free-range eggs

2 Tablespoons of fresh lemon Juice

1/3 cup Gluten-Free Flour or flour of your choice

Salt and Pepper to taste

Instructions:

Bomb everything together in a large bowl, mix thoroughly with a metal tablespoon.

I like to allow my mixture to sit in the refrigerator for about 30 minutes, just to bring all those flavours together, then I make them into patties, using a tablespoon.

You can either bake these in a preheated oven at 180 degrees Celsius /350 degrees Fahrenheit until golden (approximately 10 minutes on either side) or lightly fry these with a little oil in a pan.  Either way is great.

If using a fan oven, be careful not to ‘over’ bake them, as I did once, they ended up being a bit dry, but still edible – thanks to the fan oven, that does an amazing job, cooking equally inside and out 🙂 (did you notice the slight sarcasm there?)

Serve with a fresh salad or roasted vegetables (which is my favourite).

Enjoy 🙂

 

 

 

 

Blueberry, Spinach and Quinoa Smoothie Bowl

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Yes, I am on a Quinoa thing at the moment…sorry, I know I posted a Quinoa salad last week, and it was for breakfast, and now I am posting a Quinoa Smoothie, probably also for breakfast too….but guys, I don’t know about you, but I definitely need my Quinoa fix, and this was just too good to pass up !

Porridge like ….. thick ….filling, and so so healthy.  What better than a quinoa smoothie bowl, loaded with fresh baby spinach and berries.  If you still have this ‘anti’ thing about spinach in your smoothies,  seriously, please try … even if you try firstly with a small quantity. Green equals Healthy.

You know, I shudder when I think of all those unhealthy, breakfast cereals out there, loaded with preservatives and such like.  It’s really scary.  And, this can be prepared in minimal time, just like those cereals.  Generally I like to have my grains cooked before hand, it really makes life so much easier or, if I am doing quinoa for dinner, just cook up a bit more, and that is the base for breakfast the next morning – boom, breakie is done !

Anyway, I feel I am rambling right now…. Lets get back to the real stuff…..and, look at the colour of this !!! Isn’t it A-M-A-Z-I-N-G !!!!!

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Blueberry, Spinach and Quinoa Smoothie Bowl

Total time:  9 minutes

Serves 1-2

Ingredients:

150 grams (approx 3/4 cup/5.3 ounces) fresh strawberries

100 grams (approx 1 cup/7.1 ounces) fresh blueberries or frozen

100 grams rice milk (approx 1/2 cup/3.5 ounces) or milk of your choice. If using frozen blueberries use some of the juice, or a combination of both

2 Tablespoons chia seeds

1 handful of baby spinach

100 grams (approx 1/2 cup/3.5 ounces) cooked quinoa

1 banana

Instructions:

In your blender, add all of the above ingredients and blend until smooth. Blend for about 3 minutes or so.  Transfer into a bowl.

Enjoy 🙂

NB*  Don’t stress too much about getting ‘exact’ quantities.  What is great about smoothies is that you can blend together whatever quantities suit you, and you can really make them your own.  🙂

Breakfast Quinoa with Summer Fruits

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I love, love, love…… fruit salad.  This time of year we are so fortunate to have so many types of fruit available and the colours ….lets not even go there with the stunning colours.

So, growing up we had fruit salad often, and each time it was just solid mouthfuls of goodness and health being consumed into our bellies.

Okay, now if you have been following me for awhile, you will know how I do not like waste, and I will find something to do with leftovers….This was one of those times…just a bit of quinoa, sitting all on its lonesome in a container in my fridge and then of course fruit, put them together and it was like a match made in heaven, oh, don’t forget about some freshly squeezed orange juice, just to seal the deal.

This, I just could not resist.  You are probably thinking I have lost my marbles but really Quinoa and Fruit are my new best friends…and what is wrong with a little updated version of The Fruit Salad……..Total Awesomeness !!!

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Breakfast Quinoa and Summer Fruits

Ingredients:

cooked quinoa

blackberries

strawberries

grapes

freshly squeezed orange juice

Instructions:

Add cooked quinoa to a salad bowl.

Chop fruit to your liking.

Add the fruit to the quinoa, stir around and top with the squeezed orange juice.

Enjoy 🙂

NB*  Feel free to use whatever quantities and fruit you like, I am sure it will taste just as good.

Warmed Triple Grain Coffee Breakfast Bowl Topped with Dark Chocolate and Coconut

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Hey hey….well you all know my love for grains ……well, this triple grain idea actually happened unexpectedly.  Me being me, and my latest obsession for breakfast (and grains) sort of happened like this.  Leftover cooked quinoa, a bit of millet and some buckwheat, and I kind of wondered what on earth I was going to do with the ‘bits’.  So, I threw them all together, added some instant coffee, tasted it, yum.  And, from there it all evolved.  Thoughts of chocolate, and then coconut entered my brain, and soon more chocolate.  I mean, come on, who doesn’t like a bit of a dark chocolate kick?  Then, the guilt fled in, so I added some chia seeds. Hahahahahaha

So, this breakfast can be prepared overnight, and eaten the next day without any issues.  Warming it up is just the best, as those chocolate chunks just start to melt, OMW !!! and then here and there you get a bit of a chunk of chocolate. Seriously, this is a great way to start the morning or in fact, I could eat this anytime of the day…obvs 🙂

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Warmed Triple Grain Coffee Breakfast Bowl Topped with Dark Chocolate and Coconut

Total time:  7 minutes

Serves 1-2 people

Ingredients:

2 cups cooked grains (I used a combination of quinoa, millet and buckwheat)

2 cups rice milk (you can use any milk of your choice)

2 Tablespoons chia seeds

2 Tablespoons instant coffee

1 Tablespoon coconut

chopped dark chocolate chunks

For the topping:

extra coconut – optional

extra dark chocolate chunks – optional

Instructions:

In a bowl add all the above ingredients, stir well to combine.  Cover and place in the refrigerator overnight.

When ready to eat, warm up quickly either in the microwave or on top of the stove in a small bowl.

Top with coconut shavings and more chunks of dark chocolate.

Enjoy 🙂

Raw Vegetable and Quinoa Salad

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Salad anyone?  Well, today it is good ol’ Quinoa ! Man, I love this stuff. Okay, I don’t mean ‘stuff’ in a bad way, I just love quinoa.  The other day I brought out a fair-sized bowl (actually quite large), and loaded it up with a few cups of cooked quinoa, and then topped it up with mountains of raw vegetables and fresh herbs.  I then dug a tablespoon into this mountain of delicious vegetables and sunk the spoon down into the quinoa.  I then tossed and mixed this amazingly delicious concoction all together, and I am not going to lie, I was VERY tempted to take that spoon and dump a huge mouthful of all that deliciousness into my mouth….but I held myself back, took a deep breath, collected my thoughts, counted backwards from ten…. and dished some up on a plate for myself.

When the hubby came home, he opened the fridge and saw this massive bowl of quinoa salad, and by the look on his face I think he thought it would be his food for the week…but fear not, I am not that cruel…although the thought did enter my brain….The salad did not last 24 hours, thanks to my continual snacking on it every time I opened the fridge door !  And man…it was so good, it was like I just could not get enough.  🙂 Haha Quinoa obsession !!!

For me, this salad is just the best.  It is totally versatile.  Use whatever veggies float your boat, and if you decide to have corn, do yourself a favour, don’t cook it, have it raw, enjoy that crunch…..it is Cra-zy good !!!

The recipe below is enough for 2 people, but feel free to double up or quadruple the recipe as I did.

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Raw Vegetable and Quinoa Salad

Preparation time:  20 minutes

Cooking time:  15 minutes

Total time:  35 minutes

Makes for 2 people

Ingredients:

1 cup quinoa, cooked

1 cup black-eyed peas, cooked and roasted with salt, pepper and origanum

1 corn on the cob, kernels cut off

20/30 cherry tomatoes, halved

1/4 – 1/2 cup thinly shredded purple baby chinese cabbage

3 sliced spring onions, green parts as well

1/2 large red pepper, sliced or diced

1/2 large yellow pepper, sliced or diced

2/3 jalapeno’s, sliced finely

60 grams sugar snap peas, uncooked and chopped finely

a handful of herbs, I used mint and basil leaves and chopped chives.

Instructions:

Quinoa – cook as per packet instructions.

Black Eyed Peas – cook as per packet instructions, then place on a baking tray, with a little olive oil, salt and pepper, and dried origanum.  Allow to roast in a preheated oven at 180 degrees Celsius for about 15/20 minutes or until crispy.

Once all the veggies are sliced and prepared.  Place in a dish and serve.

Enjoy 🙂

NB*  This can be a salad to have on the side or as a main meal.