Monthly Archives: April 2014

Red Rice and Quinoa Salad

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quinoa + red rice saladWith a delicious whole baked coral trout on the menu last night I decided that this salad would make the perfect accompaniment..and being the food fanatic that I am decided to make an extra big salad so we could all eat leftovers the next day…turns out the salad was just a little too moreish as there wasn’t a grain left in the bowl by the time we left the table!

Loaded with fibre, heart healthy fats and essential nutrients this is not only the perfect accompaniment for just about any type of fish, meat or chicken dish, but it would also be a perfectly balanced meal just its own!

This dish serves 4 people.

What you need….

– 1/2 cup quinoa, rinsed

– 1/2 cup red rice (or can use a mixture of red & brown rice like I did for a little extra texture contrast!)

– 1/2 punnet cherry tomatoes, halved

– 1 small lebanese cucumber, sliced into quarters

– 1 red onion, thinly sliced

– 1 clove garlic, crushedfish and salad

– rind and juice of 1 orange

– juice of 1 lemon

– 2 tbsp preserved lemon, finely sliced

– 1/3 cup currants

– 1/3 cup slivered almonds, lightly toasted

– 1 tbsp pepitas (optional extra)

– 1/2 punnet rocquette or spinach leaves

– 1/2 cup mint leaves

– olive oil

-salt and pepper

What to do….

Firstly, cook your rice in one saucepan and the quinoa in a seperate saucepan as per packet instructions. Rinse, drain and set aside to cool. This can even be done ahead of time, just make sure you bring the rice and quinoa back to room temperature before assembling the salad.

Meanwhile, heat a small non-stick frypan and add a dash of oil to the pan before adding the red onion and sauteing til soft and slightly translucent. Set aside to cool.

Next add the juice of an orange, 1.5 tsp of orange rind, the juice of one lemon, about 2 tbsp olive oil and the crushed garlic to a large bowl, season with salt and pepper and mix to combine. Then throw in the rice, quinoa, rocquette leaves, cucumber, tomatoes, mint leaves, currants, preserved lemons and toss to combine.

Finally, sprinkle over your pepitas and toasted almonds just prior to serving and there you have super light summer salad that will be sure to please even the toughest crowd! Oh and did i mention its gluten free for all those with gluten sensitive tummies!

Here is sneak peak at the delicious whole baked coral trout that was served up last night with the salad! Yum yum yummm!

 

fresh fishbbq'd trout

Happy Sunday Everyone!

A

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Roasted Beetroot and Mint Dip

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This dip is seriously delicious if I may say so myself! Had some left over roasted beets that needed using up from a salad the night before so this is what I threw together!! Not only is this dip easy on the eye but it is also packed full of fibre, essential vitamins minerals (like magnesium, zinc, potassium and calcium), good heart healthy fats and powerful antioxidants! Did you know that the vibrant purple colour of beets is due to the high levels of anthocyanins, a powerful type of antioxidant found in most blue and purple fruit and vege. Beets are also believed to help control blood pressure along with a myriad of other health benefits! So, if you’re wanting to give this simple, tasty dip a go here is what you’ll need!

What you need…IMG_3607

– 4 cooked beets, skin removed

– 1 tbsp tahini paste

– 1/2 cup fresh mint leaves

– 2/3 cup low fat natural yoghurt

– salt and pepper

 

NOTE: if you dont have time to roast the beets yourself (they usually take about half n hour or so) try picking up a packet of the freshly cooked beets in the fruit and vege section of your local supermarket. There is a great brand that sell just this called Love Beets Australia that I have seen just about everywhere and they are great for those with busy schedules!

What to do…

Throw the cooked beets, yoghurt, mint leaves and tahini paste into a food processor or blender, season lightly with salt and pepper and whiz away until it reaches the consistency you’re after! Check the balance of flavours and add extra seasoning or tahini if required!

And there you have a delicious, nutritious dip in less than 5 minutes!! Yum!

Enjoy!

A