Gourmet ME - 3 Meals with Quinoa

3 Meals with Quinoa

Feb 02 2016

3 meals with Quinoa


High in fibre, quinoa is a complete protein that is also high in calcium, magnesium and manganese and also boosts immunity with good levels of Vitamin B and E. Check out three ways to transform this versatile ingredient to make your favourite foods healthier


Serves 4
A plate bursting with colour and vitality




  • 2 tsp olive oil
  • 250g spinach, chopped
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 cup quinoa, rinsed, drained
  • 1 cup vegetable stock
  • 1 tbsp ground cumin
  • 2 tsp paprika
  • 160ml water
  • 300g zucchini, sliced
  • 75g peeled roasted red pepper, sliced
  • 75g peeled roasted yellow
  • pepper, sliced
  • ¼ cup fresh parsley, chopped
  • 3-4 cherry tomatoes
  • Lemon zest, to serve


  • Heat half the oil in a large saucepan over a high heat. Cook the spinach, stirring occasionally, for 3 to 4 minutes until wilted
  • Transfer to a plate. Reduce the heat to medium
  • Add the remaining oil and onion to the pan. Sauté for about 5 minutes or until soft. Stir in garlic and cook for a further minute until the aroma is released
  • Add the zucchini, cumin and paprika and cook, stirring for 1 minute
  • Add the quinoa, stock and water. Bring to the boil. Reduce heat to low. Simmer, covered, for 14 minutes or until the water is absorbed
  • Remove from the heat. Set aside, covered, for 3 minutes to steam
  • Stir in the spinach, roasted peppers and half the parsley into the quinoa mixture
  • Slice and add cherry tomatoes
  • Season to taste. Sprinkle with lemon zest and the remaining parsley


Serves 4
A yummy midweek meal made in minutes and gobbled twice as fast!






  • Preheat the oven to 200C
  • Place the salmon in a baking dish and pat dry with a paper towel
  • Spoon the mustard onto the salmon and spread until the flesh is almost completely covered
  • In a small bowl, combine almonds, quinoa and honey. Stir to combine
  • Place this mixture on top of the mustard, covering completely
  • Place the salmon fillets in the centre rack of the oven and bake for 20 to 25 minutes, until the salmon flakes easily with a fork
  • Remove from the oven and allow to rest for 2 or 3 minutes
  • Serve with a red chicory and rocket salad



Makes 8
A teatime treat for the health conscious who still like to indulge





  • Preheat the oven to 180C. Grease and flour a baking sheet
  • Combine the butter, honey and cooled quinoa
  • Gradually add the milk and stir until combined
  • Fold in the chopped strawberries
  • In a separate bowl, combine the flour and baking powder, then add to the wet ingredients. If the mixture is too moist, add more flour, to form a ball of soft dough
  • Roll out to a thickness of about 2 ½ cm and cut into squares
  • Place the scones on the prepared baking sheet and bake for 15 to 20 minutes until golden
  • Transfer to a wire rack to cool
  • Serve with clotted cream and strawberry jam
Bon Appétit