Dinner Inspiration Recipes: Quinoa

I am starting to eat healthier and tried to think of a recipe I could make in bulk to last a few days. Last week I decided to make a BIG tub of quinoa...I just LOVE it!! However, I didn't want the same old quinoa everyday, so this post will give you inspiration on different dinner recipes using it as the base ingredient.

Recipe 1 is: Lemon Chicken, Crunchy Cabbage, Roasted Veg and Quinoa; Recipe 2 is a 7 minute Mexican Cod recipe with quinoa , nuts and pomegranate.

Please follow my previous blog post on how to cook quinoa. For every cup of quinoa add the following and mix together:

• 1/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried parsley
• Tin of chickpeas
• 1 1/4 cup brown rice
• 2 tsp basil and garlic olive oil
• 1/4 cup roasted red pepper
• 1/4 cup roasted red onion
• 1/4 cup roasted cherry tomatoes

Recipe 1: Lemon Chicken, Crunch Cabbage & Roasted Veg Quinoa

Serves 4

 

Ingredients

• Two dessert spoons of olive oil
• 1 cup Quinoa (herbs and chickpeas added as above)
• 1 small lemon
• 2 tbsp lemon juice
• 4 skinless chicken breasts
• 1/2 cup chicken stock
• 1 red onion, cut into chunky quarters
• 3/4 of a British pointed cabbage, slived thinly
• 4 garlic cloves, minced
• 1 1/2 tsp dried oregano
• 1 1/2 tsp piri piri spice
• Packet of cherry tomatoes
• Black pepper for seasoning
• Rocket for garnish

Warm one dessert spoon of the olive oil in a pot, add the garlic and cook for 1 minute (don't brown), add the piri spice.

 

 Remove from the gas hob and add the chicken stock, lemon juice, oregano and mix.

In an ovenproof dish add lemon wedges and chicken breast, add a sprinkling of black pepper and salt on each chicken breast, add the sauce from above and place on a oven proof tray.

Cook for 25-30 minutes in a preheated oven at 180 degrees celcius; after 15 minutes take it out the oven and baste in the juices and return back in the oven . When it's cooked remove it from the oven, cover the pot with aluminium foil tightly and allow to rest for 10 minutes.

 

After 10 minutes add quinoa to your plate, chicken, generous serving of cabbage and rocket

 



 

 Recipe 2: Mexican Fish

Serves 1

 

 

Ingredients

• Cod fillet
• 1/2 tsp Mexican spice
• 1 dessert spoon extra virgin olive oil
• Handful of pomegranate seeds
• Handful of chilli peanuts and chopped brazil nuts

In a bowl mix together the Mexican spice and oil- it will be a tick paste. Add the fish in the oil and marinade overnight. The next day, brush olive oil on the pan and on a low/medium heat cook the add fish for 3-4 minutes each side. Mix the peanuts and brazil nuts in the quinoa and place in a bowl. Place cod on the top and add pomegranate.

 

 

  Another inspirational idea is to have the quinoa with lamb and pomegranate- it's like a marriage made in heaven!

 

 So what will you be having your quinoa with? Has this post inspired you on different ways to eat it? I would love to hear your comments!!

Until next time

Kimren xo