quinoa

Japanese Quinoa Patties

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Here’s a quick healthy lunch that can be made ahead and frozen, ready to reheat when the pangs of hunger strike! They are low in calories, high in protein, low carbs, gluten free and most importantly – super tasty! This recipe will make a large enough batch that you can freeze half and have the rest in the fridge. They go great with any type of noodle, leafy salad or even a wrap or burger. They will last 1 month in the freezer and 2-3 days in the fridge.


Japanese Quinoa Patties


Ingredients

2 tablespoons soy sauce *

2 tablespoons oyster sauce*

1 long red chilli, deseeded and finely chopped

2 cm piece (knob) ginger, grated using a micro plane

2 cloves garlic, crushed or finely chopped

1/4 cup coriander, finely chopped

1/4 cup cornflour

100 g kale or baby spinach, finely chopped

1 egg, lightly beaten

1 1/2 cups cooked quinoa

500 g chicken mince


  1. Place soy, oyster, chilli, ginger, garlic, coriander and cornflour into a large bowl, mix thoroughly to ensure cornflour is absorbed and there is no lumps.  Add the kale or baby spinach, lightly beaten egg, cooked quinoa and chicken mince, stir all ingredients until well combined.
  2. The mixture will be quite wet, that is why they are so moist once cooked.You can store the mixture in the fridge until ready to cook.
  3. To cook, heat a large sized fry pan over med heat, spray with oil and using two spoons, scoop the mixture up and using the other spoon push the mixture off into the frypan and just lightly push the pattie down with the back of your spoon. They will take about 3 minutes each side, depending on the thickness of your patties, continue this process with the rest of your mixture, place in a pre heated oven to keep warm or cool in the fridge and then freeze between sheets of baking paper.

 *Ayam brand offer gluten free soy and oyster sauce. You could use Tamari also, just adjust the quantity.

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Thai Quinoa Salad with Chilli Lime Prawns

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Quinoa crazy at the moment. This little grain is the superfood of superfood. It is a complete protein containing all 9 essential amino acids, has twice as much fibre as most other grains, high in iron, rich in magnesium, high content of manganese (which is an antioxidant), high in Riboflavin (B2) and the obvious Paleo, gluten free, low fat and low carb.
Inspired by Asian flavours, I wanted to create a salad with the sweet, sour, salty balance. My best friend did not have faith in me that these flavours would work well with Quinoa, I proved her wrong – HA! This dish can be made a couple of days ahead, would be great for a bbq lunch or just a simple starter. 

Thai Quinoa Salad with Chilli Lime Prawns


Ingredients
3/4 cup quinoa (cooked per packet instructions)
1 med carrot , julienned and diced or grated
1 Lebanese cucumber, seeds removed and finely diced
1 small capsicum, finely diced
1 small asian shallot
Dressing
Juice of 2 limes
1 tablespoon fish sauce
1/4 teaspoon sesame oil
2 to 3 tablespoon of palm sugar
1 small chilli, finely chopped , de-seed to reduce heat
Chilli Lime Prawns
1 kg fresh prawns, deveined and heads removed, threaded onto a skewer if you like
Juice of 2 limes
6 cloves of garlic, smashed and roughly chopped
2 large chilli sliced, 3 if you like it hot
4 tbsp oil

 Method
  1. Cook quinoa per packet instructions. I always cook mine in chicken stock, adds more flavour.
  2. To make the dressing, place all the ingredients in a jar and shake to combine. Set aside.
  3. For the salad, place the quinoa and salad ingredients in a large bowl, toss, add the dressing. Place in the fridge. Salad can be made a couple of days ahead.
  4. Combine the prawns and marinade, place in fridge for at least an hour or overnight.
  5. To cook prawns, heat a oiled frypan or bbq and cook until golden. They wont take very long, as they have been tenderising in the lime juice.
  6. To serve, place quinoa salad on a plate, top with the prawns, thai basil, kaffir lime leaves (finely chopped) and a lime wedge.