Chilli tray bake quinoa salad
Recipe Gallery Share the Love This salad is everything South African flavors urs should taste like. I love this tomato chili sauce with its pungent yet delightful taste, it just adds this wow factor to this autumn-like salad! Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups diced sweet potato chunks 2 cups diced Brussels sprouts 1 cup diced leeks 1 cup diced fennel 1 cup sliced or diced carrots olive oil 3-4 tbsp tomato chili sauce salt and pepper 2-3 tbsp nutritional yeast 2 cups cooked quinoa pickled red onions Pomegranate jewels sliced radishes fresh dill rocket leaves to serve Salad dressing 1 tbsp Dijon mustard 2-3 tbsp honey 2-3 tbsp red wine vinegar or balsamic vinegar, even some pickle juice could be a great alternative 1-2 tbsp neutral oil to mix the dressing or sub with tahini or runny almond butter for oil-free pinch of cumin powder pinch or coriander powder 1-2 crushed garlic cloves salt and pepper to taste Quick pickled red onions 1 cup water 1/2 cup white vinegar 2 tbsp sugar 1/2 tsp mustard seeds pinch of salt 1 medium red onion diced Method Preheat the oven to 180 degrees Celsius. Add the sweet potatoes, Brussels sprouts, leeks, and fennel to a baking tray. Generously drizzle with olive oil, nutritional yeast, salt, pepper, splashes of balsamic vinegar, and a couple of dollops of tomato chili sauce. Mix well and bake for 20-25 minutes until soft and jammy. Cook the quinoa accordingly to the instructions until nice and fluffy. for the pickled red onions: add the vinegar, water, sugar, mustard seeds, sugar, and salt into a glass jar and microwave for 3-5 minutes until the sugar has dissolved. Dice the red onion very fine and once the pickle juice has cooled down a bit add the diced onion and let it do its thing! Chill for future use* Mix the salad dressing and once the veggies have cooked add the quinoa straight to the tray and mix, then let it cool for 5 minutes before adding in the rocket leaves and plating up the salad. Dress with the diced radishes, pomegranate jewels, fresh dill, and pickled onions, and then generously add your dressing! Enjoy or store the leftovers without the rocket leaves, just serve em fresh with some creamy feta, hummus, or crispy croutons, or flatbread chunks! Photo Gallery Hope you love this super flavourful salad as much as I do!! M*
Crispy quinoa kale peach salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cup cooked quinoa 1 1/4 cups canned and washed chickpeas 2 cups sliced and diced sweet potatoes 2 cups sliced yellow peaches (sub with diced apples or pears) 2 cups kale, washed and stems removed 1 cup chopped brown dates (sub with dried cranberries and raisins) 1/2 cup mixed seeds 1 cup chopped almonds olive oil 1 tsp cinnamon 1 tsp ground cumin 1 tbsp raw honey or syrup 1 tbsp lemon juice slivers of vegan parmesan or feta Salad dressing 1/4 cup Dijon mustard 1/4 cup apple cider vinegar 1/4 cup honey or syrup of choice 1 tbsp soy sauce 1 tbsp sweet Dukkah from The old stone mill or sub with za’atar or sumac and some crushed nuts 1-2 tbsp olive oil or sesame oil salt and pepper to taste Method Place the cut sweet potato cubes & chickpeas IN A parchment paper lined pan and dress in olive oil, cinnamon, cumin, honey, and lemon juice. Add some salt and pepper and bake for 20-25 minutes until jammy. Add the cooked quinoa, nuts, and seeds to a pan and toast in a pan or place in a pan along with the sweet potato, roast only for 10 minutes. Wash the kale and de-stem, dress with olive oil, and massage slightly. Once the vegetables have cooked and the nuts and seeds roasted, let them cool to room temperature. Chop the nuts and seeds finely, dice the peaches and the dates. Mix the salad dressing well, and layer the salad with the kale, sweet potatoes, chickpeas, diced peaches, dates, nuts, toasted quinoa, and slivers of vegan cheese. Cool the salad, dress with the dressing and serve. Photo Gallery Hope you love this delicious salad recipe as much as we do* M*
Curry quinoa salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked quinoa 1 cup sliced Brussels sprouts 1 1/4 cup chopped butternut sliced avocado 1/3 cup dried cranberries olive oil nutritional yeast salt and pepper 1-2 tsp balsamic vinegar 1 tbsp honey Caramelized seeds and pecans 1/3 cup mixed seeds 1/3 cup chopped pecans 1/2 cup syrup or honey 1/2 tsp cinnamon Curry sauce 1/3 cup runny tahini 1/4 cup raw honey or syrup 1/4 cup coconut milk 1 tsp Dijon mustard 1/2 tsp ground or freshly grated turmeric 1/4 tsp ground ginger 1/4 tsp ground cinnamon salt and pepper to taste hot water to smooth out if needed Method Preheat the oven or air-fryer to 180 degrees Celsius and add the sliced Brussels sprouts and butternut to a parchment paper-lined tray. Drizzle with 1-2 tbsp oil, 1 tbsp nutritional yeast, 2 tbsp balsamic vinegar, 1-2 tbsp honey or syrup, and some salt and pepper, and roast for about 15-20 minutes until golden. Add the mixed seeds and pecans to a baking tray lined with parchment paper and drizzle with the honey and cinnamon. Let it bake for 10 minutes or so until jammy, let it cool, and break it into pieces to serve. Mix or blend together the sauce ingredients and set aside. Once the veggies have cooked and you are ready to assemble the salad, start by adding the quinoa to a bowl, roasted vegetables on top, cranberries, caramelised seeds & pecans, sliced avocado, and a generous drizzle of the curried sauce on top. Serve and enjoy! Photo Gallery Hope you love this nourishing and easy recipe!! M*
Chipotle quinoa stuffed sweet potatoes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 3 medium sweet potatoes, steamed or boiled until soft 1 1/2 cups cooked Tony F quinoa (see package instructions) 1/2 cup Roma baby tomatoes, sliced 1/3 cup cooked corn 1/2 cup butterbeans or roasted chickpeas Juice of 1/2 a lime 1 tsp chipotle seasoning (substitute with BBQ or ground cumin/coriander/paprika and Chili flakes) 1-2 tbsp olive oil Salt and pepper to taste Chipotle mayonnaise 1/3 cup Chipotle sauce 1/3 LSF Vegan mayonnaise Salt and pepper to tasteToppings Pickled jalapeños Fresh cilantro Sliced avocado Chipotle mayonnaise Method 1.Preheat your oven or air fryer to 180 degrees Celsius.2. Slice the Sweet potatoes oven lengthways, dress with a bit of oil, salt, and pepper, and thenbake for 15 minutes or so.3. Meanwhile mix the cooked quinoa with the diced tomatoes, corn, and butterbeans, add seasoning to taste, chipotle seasoning, lime, and 1 tbsp olive oil.4. Mix the sauce and set aside.5. Once the sweet potatoes are baked, scoop in the quinoa filling and bake for 5 minutes more before serving with the avocado, pickled jalapeños, dollop of chipotle mayonnaise, and fresh cilantro. Add a few lime slices with serving. Photo Gallery Hope you love these delicious stuffed sweet potatoes, they really are my go-to quick meal! M*
Autumn quinoa salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner 1 cup cooked white quinoa 1/2 cup cooked bulgar wheat 1 cup roasted pumpkin 1 cup maple cinnamon roasted chickpeas (simply toss cooked chickpeas with maple syrup and cinnamon, bake for 15 minutes at 175 degrees Celsius) 1 pink lady apple washed and sliced 1/3 cup pomegranate seeds 1/3 cup dried cranberries 1/3 cup toasted pumpkin seeds 1/4 cup toasted sunflower seeds 1-2tbsp poppy seeds 1/3 cup chopped fresh cilantro (extra for garnish) Dressing 1 tbsp dijon mustard 1/4 cup lemon juice 1/3 cup maple syrup 2 tbsp sesame oil Salt and pepper to taste pinch of chilli powder Method 1. Mix together all the salad ingredients and keep some toasted seeds on the side to sprinkle on top. 2. Drizzle with the salad dressing right before serving, serve with a veggie pie, fresh bread or as a main. Photo Gallery Hope you love this recipe as much as I do. It’s certainly a delicious way to spruce up your quinoa salads! M*
Sweet potato white bean stew
Sweet potato butter bean stew with mango jalapeño salsa is the perfect spring meal. Since the weather is acting up like it always does this time of year. This light and tangy stew are just simply delish and perfectly light before the actual heavy heat comes around. Summer vacation or our winter vacation is around the corner and I am simply looking forward to some quality family time.
Broccoli quinoa corn patties
Broccoli quinoa corn patties are a quick lunch alternative when you’re on the go. Loaded with plant-based protein and super filling for those days when you need it the most. Serve with a salad, healthy carbs or as a patty on a vegan burger bun. I made a whole batch of these and froze the rest to eat later. It’s a win-win, healthy plus easy is what I need right now.