One Pan Mexican Quinoa

One Pan Mexican Quinoa

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5 from 4 votes

One Pan Mexican Quinoa

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: Vegetarian

Equipment

  • chopping knife
  • large cooking

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 pc jalapeno minced (optional)
  • 1 cup quinoa
  • 1 cup vegetable broth (chicken broth)
  • 1 can black beans drained and rinsed (15-ounce)
  • 1 can diced tomatoes (14.5 oz)
  • 1 cup corn kernels frozen, canned or roasted
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • ground black pepper salt and freshly, to taste
  • 1 pc avocado halved, seeded, peeled and diced (optional)
  • 1 pc lime juice
  • 2 tbsp cilantro (coriander) leaves chopped fresh replace by fresh parsley if you prefer

Instructions

One pan Mexican quinoa:

  • Heat olive oil in a large skillet (pan) over medium-high heat.
  • Add garlic and jalapeno, and cook.
  • Stir frequently until fragrant for about 1 minute.
  • Stir in quinoa, vegetable/chicken broth, beans, tomatoes, corn, chilli powder and cumin.
  • Season with salt and pepper, to taste.
  • Bring to a boil, cover, reduce heat and simmer until quinoa is cooked through about 20 minutes.
  • Stir in avocado, lime juice and cilantro.
  • Serve immediately.

Notes

Quinoa is usually cold in salads or as a plain dish. When I discovered this recipe from Damn Delicious, I tried it and we all loved it. For a non-vegetarian version, you can add some chicken cubes or ground beef and serve it with some sour cream or Greek yogurt and guacamole. 
Fruit Salad

Fruit Salad

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5 from 1 vote

Fruit Salad

Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Gluten Free, Vegetarian

Equipment

  • chopping knife
  • large serving bowl

Ingredients

  • different seasonal fruits: Choose a selection of 4 to 5 (berries, apples, oranges, bananas, pineapple, grapes, kiwi, rock melon)
  • 1 pc lemon juice
  • 2 pcs oranges juiced
  • 1 tsp vanilla extract

Optional: replace vanilla with chopped mint leaves

    Instructions

    Fruit Salad:

    • Cut fruits in small pieces and place in a bowl.
    • Add the lemon and orange juice, with the vanilla extract or the mint leaves (add the sugar if you decide to go for it).

    Serve immediately or put in the fridge for 1 to 2 hours

      Notes

      I don’t add sugar in this recipe, but you have the option to add a tablespoon of brown
      sugar. You can serve the fruit salad with some yoghurt or whipped cream. If you use
      bananas, add them at the last minute as they have the tendency to oxidize and become
      black. If you are on low carb, avoid fruits high in sugar, prefer berries and apples and skip
      the orange juice.
      Tuna Rice Salad

      Tuna Rice Salad

       

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      Tuna Rice Salad

      Prep Time10 mins
      Cook Time15 mins
      Total Time25 mins
      Course: Salad
      Cuisine: Gluten Free

      Equipment

      • chopping knife
      • cooking pan
      • rice cooker

      Ingredients

      • 4 pcs egg hard boiled
      • 2 cups rice cooked, cold
      • 1 pc shallot finely chopped
      • 1 can corn or steamed chopped french beans GMO free
      • 2-3 pcs tomatoes large, diced or sliced
      • 2-3 tbsp olive oil

        (or more according to taste)

      • olives

        Black or green (pitted preferably)

      • cucumber diced (optional)
      • salt
      • pepper
      • 1 can tuna with oil or water

      Instructions

      Tuna rice salad:

      • At first, cook rice and boil eggs.
      • Put the cold rice in a bowl.
      • Add the chopped tomatoes, corn, cucumber, olives and shallot.
      • Pour the tuna and mix together. Add the olive oil, salt and pepper.
      • Cut the eggs and add them to the salad.
      • Mix well and serve cold.

      Notes

      Remove all the green "stuff" and shallot if you are cooking for picky kids ☺
      You can add some diced cheese for them. You can also be creative and add some red/
      green or yellow peppers. A complete meal in itself that kids love. Do a bit more and pack
      the leftovers for lunch in the office. Option: Use homemade mayonnaise (good fats)
      instead of olive oil.
      Vegan Pesto Rosso

      Vegan Pesto Rosso

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      5 from 1 vote

      Pesto Rosso

      This pesto rosso is vegan, using cashew nuts instead of cheese. It taste fantastic and goes well with veggie sticks as a dip or with pastas or zoodles.
      Course: Starter
      Cuisine: Low Carb, Vegan, Vegetarian
      Servings: 6
      Author: Valerie Marin

      Ingredients

      • 100 gr Cashew nuts Soaked for 4 hours
      • 25 gr basil Fresh, leaves only
      • 120 gr Olive Oil
      • 30 gr Pine nuts
      • 120 gr Sun-dried tomatoes
      • 1 Garlic clove
      • 1 tsp Salt
      • 25 gr Roasted capsicum (optional)

      Instructions

      • In a food processor blend the soaked, rinsed and strained cashew nuts for 15-20 seconds (Thermomix® 15 sec/ speed 10)
      • Add all the other ingredients and blend for another 20-25 seconds or until desired texture. (Thermomix® 20 sec/ speed 6-7)
      • It is ready to serve or if you want to keep it in the fridge, transfer to a glass container and cover the top of the pesto with 1/4 cm layer of olive oil to avoid oxydation.
      Black Tahini and Beetroot Hummus

      Black Tahini and Beetroot Hummus

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      Black Tahini and Beetroot Hummus

      Prep Time5 mins
      Cook Time20 mins
      Total Time25 mins

      Ingredients

      • 500 grams Beetroot peeled and cut into 2x3cm pieces
      • 4 cloves Garlic unpeeled
      • 1 tsp Cumin seeds
      • 1 tsp Salt
      • 1/4 tsp Black pepper ground
      • 4 tbsp Olive Oil plus extra for dizzling
      • 250 grams Chickpeas canned; rinsed and drained
      • 2 tbsp Tahini black
      • 50 grams Lemon juice
      • 1 tbsp Balsamic vinegar
      • 2 tbsp Parsley fresh, flat-leaf; leaves only and cut into pieces

      Instructions

      • Preheat oven to 190°C. Line a baking tray (30x40 cm) with aluminium foil.
      • Place beetroot and garlic onto a prepared baking tray, then sprinkle with cumin seeds, salt and pepper and drizzle with 2 tablespoons of the oil.
      • Using your hands, ensure that beetroot and garlic are coated with oil and seasonings. Wrap up to form a parcel.
      • Bake for 35-40 minutes (190°C), or until the beetroot is tender. Set aside to cool for 20 minutes, then carefully peel garlic cloves. Discard skins.
      • Place roasted beetroot, peeled garlic, chickpeas, tahini, lemon juice, vinegar and remaining 2 tablespoons oil into mixing bowl and mix 20 sec/speed 7 (if using a Thermomix®), or until smooth if using a regular food processor.
      • Transfer into a serving bowl, drizzle with extra olive oil and garnish with parsley.
      • Serve with crackers or raw vegetables of your choice.

      Notes

      Tips: Dip can be stored in a sealable container in the refrigerator for up to 1 week. 
      Recipe from Thermomix® gluten free cookbook

      Rosemary and Sea Salt Crackers

      Rosemary and Sea Salt Crackers

       

       

       

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      Rosemary and Sea Salt Crackers

      This recipe is from one of the Thermomix gluten free cookbook. It is gluten free, Keto and low carb friendly.
      Cook Time45 mins
      Total Time45 mins
      Course: Baking, Starter
      Servings: 6 pax

      Ingredients

      • 2 sprigs Rosemary fresh; leaves only
      • 100 gr Tahini
      • 80 gr Coconut oil
      • 2 Eggs
      • 30 gr Sesame Seeds black
      • 80 gr Coconut Flour
      • ½ tsp Sea Salt Flakes plus extra for sprinkling
      • 2 pinches Black Pepper ground

      Instructions

      • Preheat oven to 170°C. Set aside 2 baking trays (20 x 30cm).
      • Place rosemary into mixing bowl and chop 15 sec/speed 8.
      • Add all remaining ingredients and mix 10 sec/speed 4, or until a thick dough forms.
      • Cut dough into 2 even portions. Place each piece of dough between 2 pieces of baking paper and roll out (3 mm thickness).
      • Transfer baking paper with dough onto a baking tray, remove the top piece of paper and score surface with a pizza cutter or sharp knife to form squares (approx. 5 x 5 cm). Repeat with remaining dough portion.
      • Sprinkle dough with extra salt flakes, then bake for 12-15 minutes (170°C), or until browned.
      • Cool completely (approx. 10 minutes), then carefully break apart crackers along scored edges.
      • Serve with your choice of cheese or dip (see Tips), or place into a sealable container until ready to serve.

      Notes

      Tips:
      You can buy black sesame seeds at specialty food stores, spice stores or online. Alternatively, you can use white sesame seeds in this recipe.
      We served these crackers with goat's cheese, however you can serve them with your favourite cheese or dip, such as the Black tahini and beetroot hummus.
      You can store these crackers for up to 3 days in a sealable container in the pantry.
      Recipe from Thermomix recipe book: Good food, gluten free