For those who saw my post on Nori Rolls earlier this week, you may have noticed that I said I like to cook up a big batch of quinoa at a time, and then use portions for lots of different recipes.
If you have decided to adopt this approach but are stuck on ideas, here are some below.
Breakfast quinoa porridge:
* Re-heat half a cup of quinoa in your milk of choice (I like almond, rice or coconut milk) until boiling.
* Turn down to a simmer and mix in some delicious extras and continue cooking for a few minutes. I like a few different combinations such as:
– handful frozen mixed berries, tablespoon maple syrup, and a good shake of cinnamon
– ¼ banana, teaspoon maca powder, tablespoon 100% organic and natural peanut butter and a pinch nutmeg
– handful of frozen raspberries and a fat dollop of Mayver’s Hazelnut cacao spread
* Other combinations to top your thick and creamy quinoa porridge with once heated include:
– mixed seeds and nuts, topped with bee pollen
– a sprinkle of toasted millet for crunch, some shredded coconut, fresh figs and a dollop of coconut yoghurt
– ½ a grated green apple, cinnamon and goji berries
Chicken quinoa soup:
* In a big pot or slow cooker, fry up some chopped onions, garlic, ginger and chilli until aromatic.
* Add spices and herbs to your liking (I like the combination of coriander, turmeric, and cumin), and stir through the onion mix.
* Add in either pieces of organic free-range chicken, or even a whole chook
* Cover with home-made stock or filtered water, bring to a boil, then simmer for 30 minutes to an hour (depending on size of chook), then remove chook from pot and allow to cool slightly
* Add to the broth some quinoa, and any greens you have. My favourites are thinly sliced zucchini, baby spinach, and kale. Allow to heat through while shredding the chook into pieces.
* Return the chook to the pot, and try adding a squeeze of lemon for a refreshing lift
* I like to top my soup with some grated lemon rind, chopped parsley and coriander, and more fresh chilli