Spicy Quinoa & Chickpea Salad

1 cup quinoa
2 cups filtered water
1 tbl extra virgin olive oil
1 medium onion, finely diced
1 sml red capsicum, finely diced
1 can of organic chickpeas
1/3 cup unsalted peanuts (or cashews)
1 tsp tumeric
1 tsp cumin
1 tsp coriander
1 tsp cinnamon
pinch cayenne pepper
1/3 cup dates, chopped
1 tsp fresh ginger, grated
1 tsp dulse flakes (or vegie stock powder)
juice of 1/2 an orange
1 sml head of broccoli, chopped into sml florets
1 sml bunch fresh coriander, chopped

Place quinoa and water into a medium saucepan. Bring to the boil and cook for 10 minutes.

Turn off the heat. Cover and leave sit to absorb the water.

Meanwhile....

Heat oil and gently fry onion, capsicum, chickpeas, peanuts and spices for a few minutes, stirring constantly.

Add the dates, ginger, dulse flakes and juice.

Cook on medium heat until flavoursome, then simmer for 5 more minutes.

Add the cooked quinoa and broccoli florets. Stir through to complete the dish.

Serve in individual bowls, garnished with fresh coriander leaves.

Red Quinoa Salad

1 cup red quinoa
2 cups filtered water
1 cup broccoli florets, finely chopped
4 spring onions, finely sliced
1 sml bunch of coriander, finely chopped
3 sprigs of mint, finely chopped
1/2 cup pine nuts
1/2 cup pecan nuts, chopped
1 lemon, squeezed
2 tbl tamari
olive oil
parsley to garnish

Bring water to the boil and add quinoa. Simmer covered for 15 minutes or until the water has absorbed.

Lightly toast the nuts in a small frypan. Add to the cooked quinoa with all the other ingredients. Stir to combine.

Place in individual bowls and garnish with parsley.

Quinoa Pilaff with Dried Fruit & Nuts

Serves 4

1 tbl olive oil
1 onion, finely diced
1 stick of celery, finely diced
1 cup quinoa, rinsed thoroughly
2 cups vegetable stock
1/4 cup currants
1/4 cup apricots, diced
1/4 cup fresh parsley, finely chopped
1 handful of toasted pinenuts
salt & pepper to taste

Heat the oil in a large saucepan and saute onion and celery over medium heat.

Stir in the quinoa and cook, stirring for 1 minute.

Stir in the stock, currants and apricots. Bring to the boil.

Reduce heat, cover and simmer slowly for 20 minutes or until liquid has absorbed.

Stir through the parsley and season with salt and pepper to taste.