Crunchy Quinoa & Roast Aubergine Salad

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Summertime calls for easy and fresh salads. Full of goodness and yumminess!  Here I bring you my new recipe made today.  Extremely healthy and incredibly tasty!  I am one happy lady!

INGREDIENTS

2 large cups quinoa cooked
1 aubergine
1 tin pinto beans drained
1 medium carrot grated
15 mini plum tomatoes quartered
Handful of coriander chopped
2 heaped tablespoons flax seeds

Dressing
6 tbsps olive oil
2 tsp whole grain mustard
Juice of 1 lemon
Salt to taste
4 tbsp water

METHOD

I roasted the aubergine directly on the gas of my stove.  Very Indian style!  I kept the gas on low and kept turning the aubergine as it was slowly roasting.  When the skin wrinkled and the flesh was tender.  I removed it and let it cool down

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Gently removed the skin and then cut the aubergine into small chunks

Placed in a large salad mixing bowl with the rest of the salad ingredients.  I then combined all thoroughly.  Lastly the dressing was added and infused in

A Beetroot, Feta & Quinoa Salad

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I have a tremendously healthy salad recipe for today. One that we had last night and has left me vitalised! Low fat, high in protein and fibre and so very tasty. I felt so good eating it and I still have some left over for lunch.

Perfect for a summer’s evening with a cheeky glass of crisp white wine if you want 😉 I’ll be experimenting and creating more salads this season. Can’t wait to share them with you all.

I will be serving some @ Angie’s Fiesta Friday Party

Have a terrific day! Much love D x

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INGREDIENTS

1 cup quinoa
1 raw peeled and grated beetroot
3 spring onions finely sliced
1 big tomato roughly chopped
1 tin roseca/borlotti beans rinsed & drained
Feta cheese crumbled (low fat)
Handful of sunflower seeds
1tbsp olive oil
Juice of half a lemon
1/4 tsp garlic granules
Salt to taste

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METHOD

Put the quinoa to in a small saucepan and cook upon instruction. I tend to cook it like pasta. Bring the water to a boil and then simmer for 15 to 18 minutes. Drain and set aside

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In a large bowl add the rest of the ingredients in order according to the pictures. Leaving the beetroot til the end..ish. This way you cab minimize the addition of the deep pink colour to the salad

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Crumble in the feta last and fold in

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Serve alone or with some buttered whole grain pitta bread

I will be serving some @

Roasted Vegetable Quinoa With Lime

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A winter warmer, so quick. I think it’s too good to be true. Very tasty, healthy and comforting on a cold winter’s night…
Makes a lovely main or even a side dish to go with your Christmas dinner. Have a look and give it a go. Do let me know how you all like it. Love feedback! Until then, much love, D x

INGREDIENTS

1 large cup precooked quinoa upon instruction

1 aubergine diced
1 bell pepper diced
12 plum or cherry tomatoes
5 garlic cloves
2 courgettes diced 2cm chunks
1 chilli sliced finely
Coriander to garnish
Fresh lime juice to taste
Olive oil
Salt to taste

METHOD

Preheat oven to 200°c, place all the vegetables in a large deep roasting tray.  Season with salt and a generous drizzle of olive oil

Roast for 20 minutes or until all the vegetables are cooked through and a little charred

Carefully fold in the cooked quinoa, drench in lime juice to taste.  Use freshly cut coriander to garnish the quinoa

Serve hot with a sprinkling of grated cheese

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A Vibrant Halloumi & Quinoa Salad

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Quinoa is one of my favourite grains   I wanted to make a vibrant colourful and extremely tasty salad dish as the sun is out here in the UK and wanted something fresh and light to keep me going all day.  This particular recipe has done exactly that! I have not had to snack on anything since I had it at lunch and I’ve just finished my dinner so it really works!

A few steps to prep and then just to mix all together, voila!  You have your healthy salad for the day.

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INGREDIENTS

1 small cup quinoa cooked
Halloumi pan fried and diced
1 medium cucumber diced finely
2 tomatoes diced
4 spring onions slice
1 tin sweet corn drained
Baby spinach sliced
Salt to taste
Cayenne pepper
1 tsp cumin & coriander powder
Lemon juice to taste

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METHOD

I fry the halloumi cheese by thinly slicing and then placing into a hot non stick pan with olive oil.  Fry off on both sides until golden brown

Place all the ingredients into a large bowl.  Mix thoroughly so everything is fused together

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Ready to serve…How simple was that?

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Protein Chapatis

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Ok…So these looks like normal chapatis?!  Soft fluffy Indian flatbreads. To a point they are and then I was sneaky and blitzed some cooked QUINOA in my NutriBullet! And blended to a pulse

Add it to the mix of flour a little sunflower and boiling hot water to firm a dough.  Cooked them on a flat griddle and voila protein filled quinoa hidden into our daily bread…

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Loving my NutriBullet!!!

Quinoa with Spinach & Balsamic Glazed Tomatoes

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This has to be my most favourite quinoa salad dish to date! Last night we wanted something really light and healthy and this ticked all the boxes. Recently you may be noticing that I have been creating a lot of Mediterranean recipes. I just love the flavours and am probably secretly craving the sun, sea and sand!
A taste of the Med will hopefully keep me going! Until I get there!

An excellent vegan dish also, just leave out the feta and use an alternative if you wish. The balsamic vinegar helps mingle all the flavours and really brings out the sweetness in the juicy cherry tomatoes. I need to go buy some more quinoa today to make some more. Have a stunning day! Much love D x

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INGREDIENTS

150g baby spinach
12 asparagus spears chopped
16 cherry tomatoes halved
1 tbsp olive oil
1 garlic clove minced
½ tsp salt or to taste
½ tsp dried oregano
Dash of Balsamic vinegar
1½ cup pre cooked quinoa
Feta cheese (optional)

METHOD

• Heat up the oil in a deep pan with the garlic on a medium heat. Once the oil is hot add the asparagus and cherry tomatoes

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• Season with the salt and oregano. Stir fry so that everything is coated in oil. Lower the heat and cook for 5-8 minutes until the asparagus is tender

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• Splash in a little Balsamic vinegar and mix well. Place the fresh spinach on top of the cooked asparagus and tomatoes and turn off the heat

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• This way the spinach will wilt a little but largely remain soft and fresh. Leave to sit for 10 minutes

• Place the quinoa in a large mixing bowl, mix in the asparagus, tomatoes and spinach. Making sure you get all the juices and dressing in

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• Combine well and serve warm with some crumbled feta cheese

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The Perfect After Gym Soup!

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My younger brother came over today to spend time with myself and my 2 little boys. He had already planned in his gym session as the gym is close by. So I took this perfect opportunity to cook up a protein filled soup with plenty of vegetables and lots and lots of vegetable stock, for hydration and quinoa for protein.

The feedback was great, he found that it replenished his strength well and was a quick fix to fill him up but wasn’t too heavy. I found that it relieved my headcold really well. Most likely was the potent healing garlic, that works a treat for me everytime!

Give it a go friends and let me know how you get on…Have a beautiful day, evening…Much love, D x

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INGREDIENTS

1 large courgette grated
1 large carrot peeled and grated
1 clove garlic minced
½ cup quinoa
600 – 700ml vegetable stock
1 tsp dried coriander powder
1 tbsp sunflower oil
½ tbsp butter
2 tbsp cornflour dissolved in half a cup of water
Salt to taste
Chilli flakes to garnish optional

METHOD

Heat up the oil and butter together, gently place in the grated carrot and courgette into the deep saucepan.  Sauté for 2 to 3 minutes until soft

Season with the coriander powder and salt.  Pour over the vegetable stock, cornflour solution along with the garlic.  Bring to a boil

Slow the heat down to a gentle simmer and stir in the quinoa.  Cover and cook for 20 minutes, stirring occasionally

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Serve up hot with chilli flakes to garnish

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Super Soya & Quinoa Stuffed Peppers

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I have always used rice as a stuffing for roasted bell peppers but because I am trying to eat low fat! (Trying desperately!) And high in protein! I thought soya and quinoa would be the perfect combination and would really compliment the pepper.

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So earlier this week, I got my experimenting apron on and started a recipe that I wrote up as I cooked it.  This is one thing I am really enjoying about food blogging as I know I have to create and make new dishes whether mine or gorgeous recipes I find online! Especially from all of you my friends x And I am loving every minute of it!

My husband, loved them but I don’t think four pepper halves is enough as it is a light meal. It can be an ideal starter or just make more of it!! Which I intend to do next time.  For now these quinoa & soya mince peppers are making there way to Angie’s Friday Fiesta Party over @ The Novice Gardener. Come share your lovely recipes there! The more the merrier! we will have sooo much fun! 

Have a super duper weekend! Much love D x

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INGREDIENTS

4 bell peppers deseeded and halved
150-200g soya mince frozen
2 garlic cloves crushed
1 tomato chopped
1 tbsp olive oil
⅓ tsp dried coriander leaves
150g crushed tomato passata
½ tsp salt or to taste
½ vegetable stock cube
1½ cup pre cooked quinoa
Squeeze of fresh lemon
Boiling water to thin out
2 Green chilli chopped
Grated Cheddar cheese

METHOD

• Preheat the oven to 190°c and place the peppers on a roasting tray having greased them a little with olive oil.  Roast for 15 minutes until the peppers are slightly tender

• Meanwhile heat up the oil in a medium saucepan on a low heat.  Sprinkle in the coriander leaves and sauté the chopped tomato

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• Pour in the passata, stir in the salt and crumble in the stock cube.  Mix well and cook cook for 5-7 minutes

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• Throw in the soya mince and add a little boiling water to thin the sauce out.  Cover and cook for 15 minutes on a low heat

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• Mix in the pre cooked quinoa

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Into the soya mince and squeeze in a little lemon juice

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• Fill the semi roasted peppers and fill with the quinoa stuffing, throw over some green chilli and grated cheese to form a topping

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• Place back in the oven for 10 minutes or until the cheese has melted

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• Serve with some crusty bread or a salad of your choice
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Green Quinoa Salad For My Dad

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My Dad’s favourite vegetables are mostly all the greens. He makes a lemony courgette side dish which I have made here for the blog before. I have learnt alot from my Dad and to this day am still learning.

My parents came round for a visit yesterday morning so I thought I would surprise them by making them a green quinoa salad. With all the ingredients in my fridge that my Dad loves, I thought it was the perfect time to make it! Along with the quinoa I decided to make some spicy roasted chickpeas that I know he has been making and enjoying after seeing my post a few months back!

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All in all, a lovely brunch treat! So healthy and guilt free but tastes great!

INGREDIENTS

1 medium courgette diced
1 green bell pepper diced
1 garlic clove sliced
1 tbsp olive oil
1 cup frozen soya beans
pinch of red chilli flakes
⅓ tsp salt
½ vegetable stock cube
1 tsp coriander & cumin powder
3 tbsp hot water
Lemon to taste
2 cups pre cooked quinoa

METHOD

• Heat the oil in a medium saucepan with the garlic and chilli flakes on a medium heat. Once the oil is hot stir fry the pepper for a few minutes

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• Throw in the courgette, season with salt, coriander and cumin powder and crumble in the stock cube. Add the water and mix well

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• Cover and cook the vegetable for 5 minutes on a low heat. Next add the soya beans, combine and cook and cover for a further 8-10 minutes

• By this time the courgette will have become soft and absorbed all the flavour

• In a large bowl mix the pre cooked quinoa and vegetables together with the juices released from the vegetables too. This makes for a lovely dressing

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• Serve on its own or with some spicy roasted chickpeas to give you a crunchy texture along with the soft quinoa

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A Feel Good Lunch Or Light Supper!

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My husband has decided that as WE are approching Christmas, our diet is going to be put on hold. Well HE has decided that! Lol! He says he doesn’t want to miss out on the goodies I shall be baking! I however will still eat the goodies in moderation but am definitely going to keep up with my new found love of healthy food and meals!

A feel good lunch or light supper! I have really fallen in love with Quinoa and I am being inspired by so many of my fellow foodie bloggers in ways to prepare it. So watch this space if you are like me and are enjoying quinoa!

So you all will be treated to both! Maybe a little more from the sweet treats department! I can’t wait! I just Love Christmas, have done ever since I was a child at school. All the buzzing and the excitement of all the Christmas preparations around the school. I close my eyes and can see and recall these festive images!
Lovely childhood Christmas memories!

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INGREDIENTS

100g quinoa
1½ tbsp olive oil
3 Spring onions sliced finely
1 fresh tomato diced
1 cup frozen broad beans
½ cup of water
Handful of pumpkin seeds
⅓ tbsp fresh lemon juice or more to taste
⅓ tsp garlic granules
½ tsp dried oregano
Salt to taste

METHOD

• Boil the quinoa as per instruction on the packet. I pour in boiling water to the quinoa in a saucepan, bring to the boil and then cover and simmer for 15-18 minutes. Drain water away and set quinoa aside

• Heat up the olive oil in a large non stick frying pan. Sauté the spring onion until translucent, add the tomato and stir fry, crushing them a little. Once tomato is soft season with salt, oregano and the garlic granules

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• Cook for 2 minutes for the flavours to combine. Throw in the broad beans and mix well. Wait until they turn a little golden brown and pour in the water to soften them a little. Keep on a low simmer

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• Once the water is absorbed check the seasoning, add more if needed. Squeeze over some lemon juice and mix in the pre-cooked quinoa

• Combine well and scatter the pumpkin seeds and serve warm!

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