Quinoa and Pine Nut Pesto Salad

Serves 4

1 cup red quinoa
2 cups filtered water
2 tbl fresh lemon juice
1 bunch coriander, finely chopped
1 sml red salad onion, finely chopped
2 tbl olive oil
pinch celtic sea salt
4 tbl pine nut pesto (see below)

For the Pesto..

1/2 cup pine nuts
1/2 cup linseeds
1 cup rocket leaves
1 cup coriander, chopped
1 clove garlic, crushed
3 tbl fresh lemon juice
1 red capsicum, chopped
pinch celtic sea salt

Boil water and add quinoa. Simmer and cover for 15 - 20 minutes or until water has absorbed.

Remove from heat and let stand, covered for 10 minutes.

Transfer to a large salad bowl and toss through remaining salad ingredients.

Special Note: Pesto will keep for up to 3 days in the refrigerator. Use as a dip with your favourite crackers.

Quinoa Kitchari

Serves 2

2 cups filtered water
1 cup red quinoa
1/2 cup cooked brown lentils
1/4 cup pea sprouts
2 tsp chopped coriander
1 tbl flaxseed oil
1/4 tsp himalayan salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp fennel seeds
good pinch of tumeric, cinnamon and cayenne
your favourite steamed vegies

Boil water in a medium saucepan. Add the quinoa, reduce heat, cover and simmer for 20 minutes or until the water has absorbed.

Transfer to a large bowl and add all other ingredients. Mix well.

Plate up and top with your favourite steamed vegies.

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.