Monthly Archives: December 2012

Toasted Cumin & Tomato Quinoa

image

The new year is coming up fast and I am getting prepared for it to be a healthy one. I’m sure we all over did it on the food this christmas, and I for one am feeling it taking it’s toll.

So why wait until January? Today I wanted to make something healthy but full of flavour. So here is the recipe to today’s creation. I really love the woody flavour of the cumin with the freshness of the tomato and parsley. I hope you like it too.

Recipe to serve 2

1/2 cup uncooked quinoa
1 cup water
A stock cube or 2 garlic cloves, 2 bay leaves and some salt & pepper
6-8 cherry tomatoes
1 tbsp lime juice
1-2 tsp olive or nut oil
2-3 tbsp flaked almonds
1-2 tbsp fresh chopped parsley
1-2 tsp cumin seeds

Put the water into a saucepan with either the crumbled stock cube or the garlic, bay and seasoning. I go for the garlic version as flavours the quinoa beautifully and there are no added ingredients that will upset my stomach. I bruise the garlic but leave the skin on so it is easy to pick out at the end of cooking. Add in the rinsed quinoa and allow to simmer until tender with some bite left to it.

image

Meanwhile, slice each tomato into 8 and put into a mixing bowl. Lightly toast the cumin seeds in a dry frying pan until they smell lovely without burning, and roughly grind. Add this to the tomatoes along with the oil, lime juice, almonds and parsley.

When the quinoa is cookef, drain away and excess liquid and pick out the garlic cloves and bay leaves. Toss the quinoa with the tomato mixture and serve. I topped mine with extra nuts and parsley. It is good eaten right away or allowed to cool. I think this will be making an appearance in my lunchbox!

I hope you all had a lovely christmas. Happy new year!

Advertisements

Noodle Salad With Griddled Corn

image

Lunch time can be a disaster for us gluten free folks. I rarely eat gluten free bread as yeast does not agree with me, so sandwiches are a no go. A few nights a week I prepare something portable, stomach friendly, and good eaten cold. My ideas do get stale and I do get bored easily but I find a new ingredient or some exciting asian flavours give me the breath of fresh air I need. This recipe is a mix of a new ingredient; pumpkin and ginger rice noodles, and a new cooking technique; griddled corn.

Ingredients
Pumpkin & ginger rice noodles (or plain)
Romaine lettuce
1 mini corn on cob per person
Sesame seeds
Unsalted peanuts
Sesame oil
Lime wedges

image

Cook the noodles as instructed on packet. Finely slice the lettuce and make a bed of it on your plate or in your lunch box. Drizzle over a small amount of sesame oil and squeeze a small wedge of lime over. When the noodles are cooled, lay them on the lettuce and sprinkle with sesame seeds. Toast the peanuts and chop roughly. Sprinkle these over too. Get a griddle pan nice and hot and colour the corn on all sides. Shave the kernals off with a sharp knife and add to salad. Put a lime wedge on the side for later.

Voila!