California Quinoa Food

CALIFORNIA QUINOA

Steps:

• In a large saucepan, heat oil over medium-high heat. Add quinoa and garlic; cook and stir 2-3 minutes or until quinoa is lightly browned. Stir in zucchini and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Stir in remaining ingredients; heat through.

WHOLE FOOD'S CALIFORNIA QUINOA SALAD

Steps:

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. In a small bowl, whisk together balsamic vinegar and lime zest; set aside. In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins and cilantro. Pour the balsamic vinegar mixture on top of the salad and gently toss to combine. Serve immediately.

CALIFORNIA QUINOA SALAD

Steps:

• Whisk together the first five ingredients in a small bowl to make the vinaigrette.
• Boil the water and add the quinoa. Simmer for 15 minutes until the water is absorbed.
• Stir in the spinach and remaining ingredients. Add the vinaigrette and toss gently. Serve at room temperature.
• Suggest doubling recipe if making for a larger group of people.

CALIFORNIA QUINOA CLUB SANDWICH

Steps:

• In small bowl, combine quinoa and hummus.
• Sprinkle avocado with lemon juice. Season to taste with salt and pepper.
• Spread one side of each bread slice with quinoa mixture. Top one slice with half of the avocado, tomato and sprouts. Cover with another slice of bread. Repeat. Cut sandwich in half.

CALIFORNIA QUINOA & AVOCADO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
• Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
• Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
• Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.