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Cuisine Companion Launch and How to Make Whole Wheat Oat Dinner Rolls

What’s the first thing you do when you have a cooking robot? Get it to knead you some bread, of course.

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A few weeks ago I went to a VIP event as one of the founding members of the Tefal Cuisine Companion Cuisine Club (Hello Bizzylizcook and Vegetaraian :o) . At the VIP event I got to play with this wonder machine and made a delicious vegan risotto and apple crumble effortlessly.

Cuisine Companion

It’s such a versatile machine. It chops, whips, mix, kneads, cooks, steams, blends, stirs, emulsifies, whisks, sears, crushes, mills and heats food. In the beginning I was afraid that it might be a bit complicated to use but it turns out to be quite easy and straightforward with an intuitive user interface and six automatic functions.

That first weekend I decided to test-drive my demonstration model, making one of my favourite breads, Maple Oat Bread. I use a combination of whole-wheat flour and oats which help lower the gluten content of the bread and increases its nutritional value. Though I’m trying to eat less bread, I’ve never been a fan of complete deprivation, so rather than stop eating it altogether I’d rather try making it healthier and better for me (and maybe eat a bit less of it). So when I discovered you can turn oats into flour and make bread with it, you could imagine my excitement.

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Why I love it:

This bread is quite easy to make so you can certainly make it by hand if you want. However, the Cuisine Companion makes it even easier as you don’t have to knead it. The machine does all the work, including maintaining an optimum proofing temperature. Once I had put all the ingredients in, the only thing I had to do was to wait and then shape the dough into bread rolls. Too easy.

What’s good about it:

In my book, oat is superfood. Here’s 5 reasons why you need to make oat bread, not that you need any.

5 Reasons Why You Need To Make Oat Bread

  1. Oats are high in fibre and are a good source of antioxidants, vitamins and minerals
  2. Oats help you control your appetite [1]
  3. Oats help regulate blood pressure [2]
  4. Oats are rated no. 1 for breakfast, in satiety index [3]
  5. Oats may improve insulin sensitivity [4]

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Whole Wheat Oat Dinner Rolls

Ingredients

  • 300ml warm water
  • 1 packet of dry yeast
  • 1 tbsp maple syrup (you can add up to 3 tbsp if you like it sweeter)
  • 1 cup of whole-wheat flour
  • 1 cup of rolled oats, plus a few tablespoons, divided

Methods

  1. Place the yeast and 300ml of warm water in the bowl fitted with the kneading/crushing blade. Launch the P1 pastry program. After 30 seconds, open the lid and add the flour, oat and salt. Note that this program will knead the dough for 2 minutes and then it will stop for 30 minutes while maintaining the temperature at 30C.
  2. After 40 mins, remove the dough using a spatula and knead for 5 mins or so by hand until it forms a loose ball.
  3. Place the remaining oats on a small bowl. Pick up the dough ball and gently roll it over the oats.
  4. Leave on a tray lined with baking paper. Leave to rest for 1 hr 30 mins.
  5. Preheat the oven to 200°C.
  6. Place a bowl of water on the lower rack in the oven (this will help achieve a nice crust). Bake for 25 mins. Lower the oven to 180°C and cook for an extra 15 to 20 minutes.

Disclosure: I received a complementary Cuisine Companion from Tefal both to play with and for editorial purposes.

You can find out more about the Tefal Cuisine Companion at https://www.cuisinecompanion.com.au/. It is now available at select Harvey Norman stores across Australia.

References:

[1] Nutrition Research, October 2009; 29(10):705-9

[2] Journal of Family Practice, April 2002; 51(4):369

[3] European Journal of Clinical Nutrition, September 1995; 49(9): 675-90

[4] European Journal of Clinical Nutrition, June 2007; 61(6):786-95

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Interview with Melissa and Lainie from Meat Free Week

Did you know that Australia is ranked in the top three biggest meat-eating countries in the world (per capita), behind the USA and Luxembourg. Australians eat an average of 111.5 kg of meat per person per year, which is more than double the world’s average of 41.9 kg. This consumption compromises our health and with global meat production predicted to double by 2020, raises serious concerns about long-term sustainability and animal welfare.

Bowel cancer is now the second largest cancer killer in Australia. High consumption of red and processed meat has been linked to both bowel cancer1 and the increased risk of type 2 diabetes.

Globally, the growing demand for meat is leading to increased deforestation, water usage and climate change with the UN identifying the livestock industry as one of the most significant contributors to today’s most serious environmental problems.

It has also created the number one animal welfare issue in the world, factory farming.

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Australia’s annual Meat Free Week will return bigger and better from 23-29 March 2015. The week is dedicated to raising awareness of the amount of meat people eat and the impact it has on human health, the welfare of animals and the environment.

Meat Free Week challenges Australians to sign up to go without meat, including seafood, for seven days. By being sponsored, participants have the opportunity to raise funds for one of three leading charities – Bowel Cancer Australia (health), Voiceless the animal protection institute (animal welfare) and The World Land Trust (environment).

With a growing trend towards meat free or meat-reduced meals and the steady rise of flexitarianism over the past few years (a mainly a plant-based diet with the occasional inclusion of meat), Meat Free Week gives people the perfect opportunity to try out new foods, get more veggies in their meals and see whether a meat-reduced diet is for them, even if it’s just one day a week or one week a year.

And for the first time this year, Meat Free Week will also be expanding the campaign into the UK, gaining great traction with great supporters on board including Jamie Oliver, Paul, Mary and Stella McCartney.

This week I had the opportunity to interview Lainie Bracher and Melissa Hobbs, the founders of Meat Free Week – a global campaign to get you thinking about how much meat you eat and the impact that excessive meat consumption has on your health, animals and the environment, while raising money for several leading charities.

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In this interview, Melissa and Lainie spoke about their journey and what inspired them to co-found this initiative, how they managed to convince Jamie Oliver to be the ambassador for the campaign as well as some the backlash they have received from vegans and farmers.

Screen Shot 2015-03-04 at 10.02.56 pm I know there are a lot of vegans who disapprove of campaigns that encourage people to eat ‘less’ meat such as Meatless Monday or Meat Free Week as they believe it distinguishes the consumption of other animal products (i.e. eggs or dairy) as being more ethically justifiably when they are all a result of tremendous violence, and it renders eating a small amount of meat any other day as ‘okay’ when it is not. The argument is that if we make an ethical decision to reject something that is morally wrong, then we must reject it all, every day, and not just on certain days.

I have mixed feelings about this ideal. On one hand, I want people to stop eating all animal products completely, but on the other hand I know that it is impossible for a lot of people to make such a drastic change without easing into it over time and I am glad for them to give it a crack without making them feel guilty as sin when they don’t stick to a plant-based diet from the very first day. I think Meat Free Week provides people with this opportunity in a fun and engaging way. It provides education. Education provides knowledge and awareness for people to make an informed choice. Love it or hate it, the campaign certainly has made a big impact with over 4,000 people signing up for the challenge, and raising over $150,000 for charity in its first two years.

So here’s the interview, do leave a comment or two and let me know what you think.

Resource Link:

Voiceless – An independent, non-profit think tank focused on raising awareness of animals suffering in factory farming and the kangaroo industry in Australia.

Bowel Cancer Australia – Bowel Cancer Australia works to reduce incidence, death and suffering associated with bowel cancer (aslo known colorectal cancer).

World Land Trust – A charity organisation with a 20 year track record of successful environmental projects. 

Recipes:

Here some of the recipes we talked about in the interview and my favourite ones from the Meat Free Week Website:

Note: You can also check out my recipe page for some plant based recipes and inspiration

Restaurant List – As picked by Chef and Meat Free Week Ambassador, Simon Bryant’s

Melbourne:
  • Veg out in St Kilda
  • Shakahari South Melb
  • Lord of the Fries Brunswick st Fitzroy is kind of clever and quite good
Sydney:
  • Iku various locations
  • Yuli’s in Surry Hills
Adelaide:
  • Zen house adelaide city East
  • Bliss organic adelaide central market precinct
  • Minestra in Prospect, not all vego but awesome vego and vegan choices
Darwin
  • I usually go to Hanamans and order vego
Brisbane
  • The Green Edge
  • Mondo Organics – not vego but offers really good vego/vegan options
Perth
  • Coming soon
MFW_iheart

Join the Meat Free Week

Meat Free Week is on 23rd – 29th March 2015. You can check out the Meat Free Week website or their social media channels to learn how you can be part of this great event.

  • Website: meatfreeweek.org
  • Facebook: Meat Free Week
  • Twitter: @meatfreeweekorg
  • Instagram: @meatfreeweek
  • Hashtag: #meatfreeweek

Here are the two really important things people can do to support Meat Free Week:

1. Sign up for Meat Free Week OR if not participating, donate. It’s easy and you’ll be showing everyone how it’s done!

You can register here to be sponsored as an individual or as a team and encourage others to join you. OR simply donate money directly to the charities here. After registering, downloading the App from App Store  or Google Play is a great way to get friends and family on the spot to sponsor you whilst you’re out and about. Monitor progress, share messages, get sponsors via Facebook and have friends and family make a donation right from the fundraisers smartphone.

2. If you’re already vegetariansign up and go vegan for the week. And if you’re a vegan (or already living meat free), sign up and sponsor a meat loving friend for the challenge.

So, are you up for challenge? Of course you are! Check out my 7 Tips For 7 Days Of Meat Free Eating if you need some help in getting started. I’ll also be running a giveaway very shortly to help motivate you to inject some greens into your diet so stay tune and subscribe if you don’t want to miss out on the announcement.

Keren

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Vegan Soba Mee Goreng With Teriyaki Tempeh

There’s no denying I love a good stir fry. It’s easy, speedy, and it transforms any left overs you have in the fridge. One night, it occured to me that I haven’t had fried noodles for a while and I had this sudden craving for the sweet mee goreng I used to have as a child when I was growing up.

So I created this noodle recipe inspired by that memory. I wanted to create something as delicious but I wanted something better, healthier and more nutritious. Most stir-fry noodles are dripping in oil which makes me cringe sometimes.

This recipe only uses two tablespoons of oil for four servings. It’s a cross between soba noodle salad and mee goreng and it’s full of the colours and flavours I love from the stir fry noodles in my childhood.

Vegan Soba Mee Goreng With Teriyaki Tempeh
Recipe Type: Lunch
Cuisine: Vegan
Author: Keren
Prep time:
Cook time:
Total time:
Serves: 4
A comforting but healthy fried noodles that is slightly sweet, slightly salty, fragrant, substantial and every bit delicious.
Ingredients
  • 1 bunch baby broccoli, roughly chopped
  • 1 large onion, thinly sliced
  • 5 garlic cloves
  • 2 tbsp coconut oil
  • 1 tbsp sesame oil
  • 3 tbsp soy sauce
  • 1 tbsp sweet soya sauce
  • 250g tempeh*, cut into cubes
  • 2 bundles of buckwheat noodles
  • 8 okras, sliced
  • 2 carrots, sliced
  • 1 tbsp sesame seeds
  • Ground pepper
  • 1/3 cup tbsp teriyaki sauce
Instructions
  1. Melt 1 tbsp oil in a wok on high heat, fry marinaded tempeh for 1 minute, flip and cook until golden brown, set aside.
  2. Cook buckwheat noodles according to packet instruction.
  3. Melt 1 tbsp oil, add sliced onion and sauté until soft. Add garlic and fry for about 1 minute. Add chopped broccoli, stir for 30 seconds.
  4. Add 1/3 cup of water into the wok and stir for 10 seconds.
  5. Add sliced carrots and okras.
  6. Add soy sauce, sweet soya sauce, and sesame oil. Toss all ingredients to combine.
  7. Season with ground pepper.
  8. Garnish with sesame seeds and serve.
Notes
Tempeh is a delicious health food made from fermented soy bean. It’s rich in protein and is a perfect substitute for meat.

Vegan Soba

 

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Roasted pumpkin and lentil salad with shiso leaves

I’ve only started using purple leaves or shiso leaves (also known as perilla leaves) a few months ago when I discovered this interesting looking plant amongst all the familiar herbs in the vegetables section. It has a very fragrant smell and it has this striking purple colour on one side of the leaf and a deep green colour on the other side. If you’re familiar with Japanese or Korean food, you may have come across this item without realising it (which I did). It is very popular in Korean cuisine in particular and is usually served pickled.

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It tastes somewhat like coriander (has a fragant note to it) but not as strong. At first, I didn’t know what to use it with so I experimented a fair bit. It seems to work on a lot of things. At the very least, it never ruined anything to which I added the shiso leaves. It adds an interesting flavour to Chinese stir-fries and it gives any salad I make a nice herbaceous twist.

It turns out that shiso leaves are rich in dietary fibre, essential minerals such as calcium, iron and potassium, and vitamins A, C and riboflavin, and the leaf components are undergoing research for potential anti-inflammatory properties. Needless to say, there are many reasons to try this delicious herb.

pumpkin-salad-1

One night recently I was rushed for time and had to make something quickly for dinner. So I made pumpkin and lentil salad with shiso leaves (among a few other things) and I was really surprised with how well it turned out. There’s not much preparation involved with this. Just roast the pumpkin (you can even leave the skin on if you can’t be bothered peeling it), cook the lentils, chop the shiso leaves, and combine everything in the bowl with olive oil and some seasonings. It is a great salad to have when you need something quick but more substantial than just salad greens.

Roasted pumpkin and lentil salad with shiso leaves
Recipe Type: Salad
Cuisine: Glutenfree, sugarfree, vegan and paleo
Author: Keren
Prep time:
Cook time:
Total time:
Serves: 4
A delicious and comforting salad that equally light and satisfying. It’s low in fat, high in fibers, vitamins and minerals and full of fresh flavours and aroma.
Ingredients
  • Half of butternut pumpkin, peeled and cut into big chunks
  • 4 sprigs of shiro leaves (about 10 medium size leaves)
  • 1 cup of green lentils, rinse well
  • 1/2 tsp salt
  • 3 tablespoons of olive oil
  • 1/3 cup of roasted pinenuts (optional but highly recommended)
  • Sea salt
  • Cracked pepper
Instructions
  1. Place pumpkin onto a nonstick roasting pan. Drizzle with about 1 tablespoon olive oil and generously sprinkle with sea salt. Toss to mix. Bake in a preheated oven at 180 C for 25 minutes or until cooked (if you can pierce it using a fork, it’s done).
  2. Meanwhile, transfer the lentil into a pan and cover with water, add 1/2 tsp of salt. Bring to a boil on medium heat. Turn down the heat and let simmer for 10 minutes until the lentils are tender but not mushy. Drain and rinse in cold water
  3. When the pumpkin is cooked, remove from the oven and let stand for 5-10 minutes until cool enough to handle. Chop into cubes.
  4. Pick shiso leaves from the sprigs. To chop the leaves,stack them on top of each other, roll them into a cigar and then slice thinly.
  5. Transfer all ingredients into a bowl, drizzle with the remaining olive oil and season with salt and pepper.
  6. Devour!
Notes
To roast pine nuts:[br]You can roast them in the oven for 15 minutes at 170C but the quickest way is on the stove. Heat a dry non-stick pan (no oil, no nothing) over medium heat for a couple minutes and add the pinenuts. Allow the pinenuts to toast for 30 – 45 seconds and then toss them in the pan. Repeat this process every 30 seconds until you start seeing them just turning brown, then remove and let them cool.[br][br]Be careful not to burn them.  They can go from nicely browned to burnt very quickly, so keep an eye on them.

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Simple Acai Berry Smoothie

Here’s another ‘superfood’ with which you should get acquainted. Açaí (ahh-sigh-ee) is a berry harvested from palm trees found in Brazil and Peru in Central and South America. It has become really popular due to its varied health benefits, as it is high in antioxidants, minerals, healthy fats, and vitamins.

 

Açaí berries come in several forms such as dehydrated in capsules, in frozen pulp, or as freeze-dried powder. I have only used the freeze-dried powders but I’m keen to try the frozen pulp form as it has a stronger taste, texture, and higher nutritional content. Though the freeze-dried form is very convenient to have laying around as you can add it to juice, smoothies, porridges, desserts, and pretty much anything which takes berries, to instantly boost the nutritional content of your meal.

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Avocado and Tomato on (sprouted bread) Toast

I can be quite elaborate in the kitchen. Not on weekdays, because I’m usually busy with work but weekends – I can spend hours in the kitchen, making a 3 course meal for dinner, testing new recipes, experimenting with different ideas, ingredients, etc. I’m a bit obsessive with trying new things. I’m not sure if it’s because I’m adventurous or if I suffer from slight ADHD. Probably both. Sometimes I feel like a failure when I can’t think off anything ‘new’ or exciting to try and make.

Avocado on toast 1

But lately I’ve been doing a lot of self reflection and just trying to be in the moment. To focus on what’s really important, knowing very well that I can’t do everything. Being a bit of type A personality this is very hard to accept but I’m slowly coming to terms with it. Now, instead of worrying what to have for breakfast, I focus more on making sure I make the most of my weekend with Buzz whom I only get see on the weekends and my furbaby Missa. As a result, I’m much more relax and less moody now, though Buzz might disagree with me on the ‘moody’ part. But really, it’s been pretty awesome. We now have more time in the morning because I don’t spend hours in the kitchen perfecting my healthyvegan-gluten-free-sugar-free-paleo-(fill the blank) waffle recipe. Now, most Saturday and Sunday morning we would go out for a run around the park or the beach one day and then workout at the gym the other day. When we get home I would make avocado and tomato on toasted sprouted or sourdough bread for our post workout meal/ breakfast. It’s our new weekend routine and we look forward to it every week.

Avocado and tomato on toast

Image credit – BessotedGrace.com

I now realised that not every meal needs to be gourmet or complicated to be enjoyed, relished and shared. A healthy and delicious meal can be as simple one, two, three. So yeah, I’m pretty proud of this breakthrough and happy to be sharing it with you.

Avocado and Tomato on (sprouted bread) Toast 

Ingredients

  • 1 ripe avocado
  • 2 vine-ripen tomatoes
  • 3 slices of sprouted bread
  • 2 tsp of virgin olive oil
  • sea salt and pepper

Method

  1. Cut avocado in half, remove the core and score the flesh in one direction. Make sure you go deep enough until you touch the skin without going through it.
  2. Slice the tomatoes thinly using a sharp knife.
  3. Toast you bread and stand to cool for a few minutes.
  4. Assemble to toast. Scoop the avocado flesh and place the slices onto the toasted bread.
  5. Add sliced tomatoes and season with freshly cracked pepper and some sea salt.
  6. Drizzle with some olive oil and serve.

Optional flavour and nutritional booster

  1. Garnish with fresh mint or parsley for added freshness
  2. Sprinkle with chia seeds or flax seed for superfood boost
  3. Spread a bit of vegemite on the toasted bread before assembling for an interesting flavour twist and extra vitamins
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Interview with James Aspey from Voiceless 365

James Aspey is a 28 year old vegan, animal rights activist from Sydney, Australia. He became a Personal Trainer after winning his battle with cancer, and helped others live healthier, more positive lives for 9 years. During that time he learned about the health benefits of a vegetarian diet, adopted it for himself, recommended it to others, and after learning about the horrors of the animal cruelty industry, became vegan for ethical reasons. He then took a 365 day vow of silence to raise awareness for animals and promote peace over violence, in his campaign, Voiceless365.

James Aspey - Voiceless 365 01

Can you imagine not being able to speak for the whole year? I certainly can’t. When I heard about what James was doing, I was mind-blown. I have so much respect for this guy! James speaks for the first time after his campaign not too long ago and I thought, I need to have him on the blog! He kindly accepted my interview request and man, what an amazing guy James is. I am so thrilled to be sharing his story with you. Check it out.

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Vegan Mango Ice Cream

Welcome to summer! It’s hot, it’s humid, and you know want some tropical ice-cream. Well, how about a delicious vegan mango ice cream recipe that won’t break your new year’s resolution? This recipe uses no refined sugar, no egg, and no dairy but it tastes just like normal ice cream.

vegan mango ice cream

The reason I made this vegan mango ice cream was simply for economical reason. When I saw how expensive dairy-free ice creams are at the shop I was motivated to make my own. Yes it does take some time to make your own ice cream but the result is totally worth it.

Making ice cream is a 2 step process with a lot of cooling time in between so it’s best to make it the day before you want to eat the ice cream, unless you don’t mind eating mango cream… which is actually pretty nice and tasty too. The recipe calls for 1 tablespoon of vodka which keeps the ice cream from freezing completely, giving it a smooth texture and making it easier to scoop. Don’t worry, you won’t be able to taste the vodka.

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Quinoa Tabbouleh Salad

Lately, Buzz and I have been going to my local library on Saturdays. It’s the perfect place to do some work on Saturdays, especially since the weather has heated up for summer and I don’t have air conditioning at home. On these days we go to the local café (Victoria Park Cafe) for lunch and we end up getting falafel rolls each time, every time, without fail. I surprised myself with the fact that I could actually have the same food… again, and again, and again. I used to be more adventurous and would refuse to order the same thing from a restaurant as it seems like ‘wasted calories’ but it seems that as I am getting older, I’m less fussed about these things.

But one thing hasn’t changed. The foods I eat when I’m eating out still inspire me, and I still like re-creating them at home.

When we order our falafel wrap, we always ask for ‘extra tabbouleh’ (also called tabouleh or tabbouli). We both love our tabbouleh! One day, the café owner was so generous that he gave us much more ‘extras’ than anticipated and couldn’t finish our wrap. Guess there’s only so much falafels and tabbouleh one can eat in a single sitting. By the way, for those who are unfamiliar with tabbouleh, it is a traditional (and very popular) lebanese salad served as part of a mezze plate or use to fill a wrap.

Like our giant falafel wraps.

One day, back at home, I felt like some tabbouleh and decided to make my own customised version. I used quinoa to increase its protein content and I ended up accidentally making it gluten-free and wheat-free. And since there’re no falafels in the house, I added beans to the salad to make it more substantial and satisfying.

Not sure if you can get addicted to salad but it was hard to put the fork down once I started eating this.

Quinoa Tabbouleh Salad

Ingredients:

  • ½ cup of quinoa
  • 2 large tomatoes, finely diced
  • 1 large cucumber, finely diced
  • 4 cups of finely chopped flat leaf parsley
  • 1/2 can of red kidney beans, rinsed and drained
  • 1 tablespoon of lemon juice
  • 2 tablespoon of extra virgin olive oil
  • Sea salt and freshly cracked pepper to season

Method:

  1. Cook quinoa in 1 cup of vegetable stock until tender but not too soft. Check out this post for the complete instruction on how to cook quinoa. Set aside to cool.
  2. Transfer parsley, quinoa, tomatoes, cucumber and red kidney beans into a big bowl.
  3. Drizzle with the extra virgin olive oil. Toss gently.
  4. Season with  freshly ground sea salt and cracked pepper and serve

Though we love our falafel roll, we like to eat our quinoa tabbouleh salad with some Linda McCartney Vegetarian Sausages :)

So, have you had tabbouleh before? Do you like it?

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How To Cook Quinoa

quinoa (1 of 1) Quinoa is one of my favourite superfoods. It’s slightly chewy (when you don’t overcook it) and it has a delicate nutty flavour. It is also easy to cook compared to rice and it’s also much more nutritious.

5 facts you should know about quinoa:

  1. It’s pronounced ‘keen-wah’
  2. It’s technically a seed not a grain
  3. It’s high in protein and a good source of iron and fibre
  4. It’s gluten free and has Low GI
  5. It comes in a different varieties, there’s white, red and black quinoa. I think they all taste pretty much the same.

So how to cook quinoa? If you never made quinoa before, it can be a little daunting so here’s a simple and easy recipe to make perfectly cooked quinoa everytime.

Quinoa

Ingredients:

  • 1 cup of quinoa
  • 2 cups of vegetable broth (use 1 ½ of liquid if you like it slightly chewier)
    Note: Vegetable broth gives quinoa a nice flavour but you can also use plain water with a pinch of salt to cook and add flavour to the quinoa.

Method:

  1. Rinse quinoa under cold water in a fine mesh strainer and gently rub the seeds together with your hands to ensure that any residual dust and saponins have been removed. Saponins are just chemicals produced by the plant to protect themselves against microbes and fungi. They are bitter-tasting so they might make your quinoa slightly bitter if not removed properly.
  2. Add quinoa and vegetable broth into a pot.
  3. Cook over medium heat uncovered and bring to the boil. Reduce the heat to simmer. Cover with a lid and simmer for 10 – 15 minutes or until all the water has absorbed and the quinoa seeds have become translucent.
  4. Rest for 5 minutes and fluff it up with a fork before serving.

Quinoa is so versatile. You can serve it so many different ways: You can make quinoa salad with roasted vegetables; you can add it to a soup or use it to replace rice. You can also cook quinoa with almond milk and serve it as a ‘power’ porridge with some chopped nuts and fruits. The choices are endless.

My favourite Quinoa and Tabouleh Salad. You can check out the recipe here.

Quinoa Tabouleh