Quinoa Salad with Chicken, Snap Peas and Mango

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This deliciously light yet satisfying quinoa salad with poached chicken breast, mango, and snap peas is quick and easy to prepare. It is high in vitamin, fiber, protein and low in calories, and any leftovers would make a great lunchbox filler.

Quinoa Salad with Chicken, Snap Peas and Mango

adapted from taste

1 Onion, peeled and halved 8 Black peppercorns 1.5L Water, plus 350 ml extra 2x200 g Chicken breast fillets 150 g Quinoa, well rinsed 150 g Snap peas, trimmed 1 Ripe mango, peeled and sliced 1 Small leek, shredded 1 1/2 tbsp Balsamic vinegar 1 tbsp Extra virgin olive oil Some spiced almonds, optional

1. Combine onion, peppercorns and pinch of salt in a saucepan with water. Bring to boil over high heat. Add chicken breast. Reduce heat to low. Cover. Simmer for 5 minutes. Set aside, covered, for 20 minutes until chicken is cooked through. Remove chicken. Cool, then shred.
   
2. Meanwhile, place quinoa and extra water in saucepan. Bring to boil. Reduce heat to low, cover and simmer for 12-15 minutes until water absorbs. Cool.
   
3. Cook snap peas in a saucepan of boiling water for 2 minutes or until tender crisp. Refresh under cold running water and drain.
   
4. Place chicken, quinoa, snap peas, mango, and shredded leek in a bowl. Whisk together vinegar and oil in bowl. Add to salad. Toss to combine. Top with some spiced almonds if desired.

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Black Quinoa Loaf with Lentils, Sundried Tomatoes and Cashews

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http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

Black quinoa, green lentils, cashews and sundried tomatoes combined together to make a fabulously delicious and flavourful vegetarian loaf that your whole family will love. Gluten free, hearty, filling, and loaded with protein, fiber and you won't even miss the meat.

Black Quinoa Loaf with Lentils, Sundried Tomatoes and Cashews

adapted from Taste

120 g Black quinoa 80 g French green lentils 1-2 tbsp Olive oil 1 Onion, finely chopped 2 Garlic cloves, crushed 1 Long red chilli, finely chopped 150 g Raw cashews, plus extra to serve 1 tbsp Tomato paste 120 g Carrot, coarsely grated 70 g Sundried tomatoes, drained and finely chopped, plus extra to decorate 1/2 cup Fresh herbs (parsley, savoury & coriander), finely chopped 2 Large eggs Yoghurt dressing and salad to serve

1. Grease and line the base and two sides of a 25cm x 11cm loaf tin, allowing the paper to overhang on the two sides.
   
2. Place the quinoa in a bowl, cover with cold water and set aside to soak for 15 minutes. Cook lentils in a large saucepan of boiling salted water for 15 minutes. Drain the quinoa, then add to lentils and cook for 15 minutes or until the lentils and quinoa are tender. Rinse and drain and set aside. Preheat oven to 200C/400F.
   
3. Meanwhile, heat the oil in large frying pan over medium heat. Add the onion, garlic, chilli and cashews and cook, stirring for 3 minutes. Add the tomato paste and continue to cook for a further 2 minutes, or until the onion is tender.
   
4. Place the lentils and quinoa in a large bowl. Add the onion mixture, grated carrot, sundried tomatoes, fresh herbs, eggs and season with salt and pepper. Mix well to combine and press into the loaf tin.
   
5. Arrange extra sundried tomatoes and cashews on top and bake for 40-45 minutes, (covering if browning too quickly) or until golden firm. Leave to cool in the tin. Cut into slices and serve with some yoghurt dressing on a bed of salad.

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

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Black Quinoa stuffed Bell Peppers

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

A colourful and delicious recipe of stuffed sweet bell peppers with black quinoa, ricotta, tomatoes, golden raisins, sunflower seeds and cumin. The protein-rich quinoa makes a nice change from rice or meat-filled peppers and is a a wonderful option for those who can't eat gluten. It is perfect for an easy weeknight dinner and the leftover can be easily reheated in the microwave.

Black Quinoa stuffed Bell Peppers

adapted from taste

130 g Black quinoa, well rinsed 280 ml Water 1 tsp Olive oil 1 Onion, finely chopped 2 Garlic cloves, crushed 1 tsp Ground cumin 2 tbsp Golden raisins 2 tbsp Sunflower seeds, lightly toasted 2 tbsp Roughly chopped flat-leaf parsley 2 Vine ripened tomatoes, diced 75 g Fresh ricotta cheese Salt and pepper to taste 3 Large bell peppers, halved lengthwise, seeded

1. Preheat oven to 180C/350F. Place the black quinoa in a medium saucepan with water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes or until just tender. Remove from heat, set aside to cool.
   
2. Meanwhile, heat a large frying pan over a medium heat, spray with oil. Cook the chopped onion, stirring, for 5 minutes or until softened. Add the garlic and cumin, cook for 1 minute more. Remove from heat and set aside to cool.
   
3. Place onion mixture, black quinoa, golden raisins, sunflower seeds, parsley, tomato and ricotta in a large bowl. Stir to combine. Season with salt and pepper.
   
4. Stuff the bell pepper halves with the quinoa mixture and place on a baking tray, cover tray with foil. Bake in preheated oven for 20 minutes. Remove foil, bake for a further 15-20 minutes, or until vegetables are tender and stuffing is golden.

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http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

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Black Quinoa Spelt Muffins

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

These delicious and moist quinoa spelt muffins, adapted from Martha Stewart, are an ideal breakfast on the go or for a post work out treat. They are healthy, protein packed, and refined sugar free. Use regular quinoa if you don't have the black variety.

120 g Black quinoa, rinsed 240 ml Water 240 g Refined spelt flour 0,6 g Pure stevia extract powder (or 180 g sugar) 1+1/2 tsp Baking powder 1 tsp Salt 60 g Raisins 60 ml Olive oil 180 ml Milk 1 Large egg 1 tsp Vanilla extract

1. Preheat oven to 180C/350F. In a medium saucepan, bring quinoa and water to a boil. Reduce to a simmer. Cover and cook until water has been absorbed and quinoa is tender, about 15 minutes.
   
2. Meanwhile, prepare a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, pure stevia extract, baking powder, salt, raisins, and 300 grams of cooked quinoa. Reserve any leftover quinoa for another use.
   
3. In a small bowl, whisk together olive oil, milk, egg, and vanilla extract. Add milk mixture to flour mixture, and stir just until combined. Divide the batter among prepared muffin cups.
   
4. Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

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Freekeh Black Quinoa Cookies

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

These delicate buttery wholegrain cookies, made with ground green spelt berries, black quinoa, butter and egg, sweetened with pure stevia extract, are delicious plain, dipped in dark chocolate, or sandwiched with flavoured cream.

Freekeh (also known as Gr�nkern in Germany) is roasted green spelt berries. The spelt is harvested when it is still young and green. It is then slow roasted over coals in the hulls, and is then de-hulled resulting in a beautiful green spelt berry.

Freekeh Black Quinoa Cookies

adapted from Eat Smarter

150 g Green spelt berries, ground into flour 50 g Black quinoa, uncooked 0.2 g Pure stevia extract powder (or 75 g sugar) Pinch of salt 100 g Cold butter, cubed 1 Egg

1. Combine together the ground green spelt, black quinoa, stevia extract powder and pinch of salt. Add in cubed butter and rub into flour until mixture resembles breadcrumbs, then, using your hands, add in egg to bring it together.
   
2. With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap it in cling film and leave in the fridge for at least 30 minutes.
   
3. Preheat the oven to 180C/350F. Roll out the dough between two parchment sheets until about 3 mm thick. Cut out cookies with cookie cutters and place on a baking tray lined with parchment. Bake for about 10 minutes. Let cool on the tray for 10 minutes then transfer to a wire rack to cool completely.

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Quinoa Chia Bread (Gluten-free, Vegan)

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

Incredibly nutritious and bursting with plant protein, this bread, both grain-free and vegan approved, adapted from The Healthy Chef, is simply made with quinoa which is naturally gluten free and gives a light and slightly crunchy texture with a lovely nutty flavours. Quinoa contains all nine essential amino acids, which makes it a complete protein. Chia seeds, a great source of skin-loving omega-3 as well as fiber and calcium, work as a binder which helps hold all the ingredients together.

300 g Quinoa 60 g Chia seeds 250 ml Water 80 g Applesauce 1/2 tsp Baking soda 1/2 tsp Sea salt 1 tbsp Freshly squeezed lemon juice Pumpkin seeds, optional

1. Soak quinoa in plenty of cold water overnight in the fridge. Soak chia seeds in 125ml of water until gel like. It can be done overnight too.
   
2. Drain soaked quinoa and rinse well through a sieve. Drain thoroughly and place in a food processor. Add in chia gel, remaining water, applesauce, baking soda, salt, and lemon juice. Process for 3 minutes. The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.
   
3. Spoon the batter into a loaf pan lined with parchment paper. Sprinkle the top with pumpkin seeds if desired. Or you can divide the batter into 12 silicon muffin cups.
   
4. Bake the loaf for 60-70 minutes at 180C/350F, 40 minutes for the muffins, until firm to touch and bounces back when pressed with your finger. Remove and cool for 30 minutes in the pan, then remove and cool completely on a wire rack. Store wrapped in the fridge for up to 1 week.

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Gluten Free Sprouted Black Quinoa Bread

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

This is a nutrient rich, dense and moist quinoa bread that I found here. It has a nutty texture that comes from the sprouted black quinoa and makes the perfect sandwiches.

I can�t tell you how good it tastes and how easy this recipe is. The most important steps would be to soak your quinoa overnight until sprouty before starting the recipe and puree it with other ingredients in your food processor. Don't expect it would resemble the traditional bread because it's naturally gluten-free, it wouldn't rise high. Use white or red quinoa if you don't have the black variety and tapioca starch can be substituted with cornstarch.

180 g Black quinoa 3 Egg whites 170 ml Almond milk 40 g Maple syrup 2 tbsp Tapioca starch Sea salt 100 g Almond meal 2 g Baking soda 15 g Baking powder

1. Rinse quinoa thoroughly and place them in a pot or plastic container. Cover the quinoa with water and let soak overnight. Drain.
   
2. Preheat the oven to 190C/375F. Grease or line a small loaf pan with parchment paper.
   
3. Place the drained quinoa in a blender along with egg whites, almond milk, maple syrup, tapioca starch, and a good pinch of sea salt. Process until everything is well blended and pureed. You don't want any whole quinoa seeds left.
   
4. In another bowl, whisk together the almond meal, baking soda, and baking powder. Pour the pureed quinoa mixture into the dry one. Mix until just incorporated. The mixture will as runny as pancake batter.
   
5. Pour the batter into the prepared pan and bake for about 50 minutes. Remove the bread from the pan and cool on a wire rack for 10 minutes before slicing.

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

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Quinoa Adai

Ingredients:-


Idli Rice or Brown Rice-1/2 cup
Quinoa-3/4 cup
Toor Dal - 1/2 cup
Channa Dal-1/2 cup
Moong Dal-1/2
Urad Dal-1/4 cup
Red chillies-4 to 5 nos acc to u r taste
Asafoetida / hing -a pinch
Onion-1/2 cup chopped
Curry leaves-few
Coriander leaves-1/2 cup
Salt to taste
Oil for spray

Method:-



Soak rice and quinoa together and the dals together for about 5 hours.

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