Chinese Tempeh with Quinoa

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Chinese Tempeh with Quinoa
The tempeh strips are marinated in a really tasty Chinese sauce and then tossed in corn starch and lightly fried to make them crispy. Then stir fry some red pepper, broccoli, onion, and garlic together with the remaining sauce and serve with quinoa - quick and simple and highly nutritious - packed with protein, fibre, and phytonutrients .
Prep Time 20 mins
Cook Time 20 mins
Servings
people
Ingredients
Sauce
Tempeh
Prep Time 20 mins
Cook Time 20 mins
Servings
people
Ingredients
Sauce
Tempeh
Instructions
  1. Slice the block of tempeh into thin strips and place them in a large mixing bowl
  2. In a small bowl mix the sauce ingredients
  3. Pour the sauce over the tempeh and marinate for 30 minutes.
  4. Remove the tempeh from the bowl and place in a separate clean bowl - reserve the sauce.
  5. Add the corn starch to the bowl with the tempeh and toss until coated - shaking off any excess.
  6. Add the oil to a wok and put on a medium heat. Add the strips of tempeh and let each side brown - about 1-2 minutes.
  7. Now add the peppers, onion, and garlic - toss and saute the vegetables for 4-5 minutes - reduce the heat.
  8. Pour in the marinade over the tempeh and veg - toss to coat. Simmer for a minute to thicken the sauce.
  9. serve immediately with quinoa.

Spicy Squash and Quinoa Salad

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Spicy Squash and Quinoa Salad
This spicy butternut squash and quinoa bowl is a vegan and gluten free light lunch that includes fresh spinach, coriander, pecans, hummus and spices. It is full of fibre, protein and phytonutrients.
Prep Time 10 mins
Cook Time 40 mins
Servings
people
Prep Time 10 mins
Cook Time 40 mins
Servings
people
Instructions
  1. Cook quinoa according to instructions and add 2 tsp of curry powder to the pot before cooking.
  2. Coat squash with olive oil, xylitol, cinnamon, cayenne pepper, and salt to taste. Roast at 180C until golden brown and soft.
  3. In a bowl add the spinach and coriander. Top with the drained quinoa, and squash and toss to combine.
  4. Top the bowl with the roasted quinoa and hummus.

Beet Salad with Quinoa and Spinach

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Beet Salad with Quinoa and Spinach
This is a colourful, crisp and fresh salad, It is full of antioxidants and is anti-inflammatory. Some root vegetables are seen as particularly therapeutic detoxifying foods. Beets are particularly good because of their betaine content, which is an important nutrient for the methylation part of detoxification.
Prep Time 30 mins
Cook Time 20 mins
Servings
people
Prep Time 30 mins
Cook Time 20 mins
Servings
people
Instructions
  1. Combine all the salad ingredients in a large bowl apart from the spinach.
  2. Whisk together the ingredients for the vinaigrette.
  3. Pour most the vinaigrette onto the salad and lightly toss, leaving aside some for the spinach.
  4. Place spinach at the bottom of a large salad bowl and toss with remaining vinaigrette. Place the main beetroot salad on top of spinach and serve

Mediteranean Buddha Bowl with Roasted Red Pepper Sauce.

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Mediteranean Buddha Bowl with Roasted Red Pepper Sauce.
A typical Mediterranean diet includes lots of vegetables, fruits, beans, cereals and cereal products, for example wholegrain bread, pasta and brown rice. It also contains moderate amounts of fish, white meat and some dairy produce. It’s the combination of all these elements that seems to bring health benefits, but one of the key aspects is the inclusion of healthy fats. Olive oil, which is monounsaturated fat, is most commonly associated with the Mediterranean diet but polyunsaturated fats are also present in nuts, seeds and oily fish. Research into the traditional Mediterranean diet has shown it may reduce our risk of developing conditions like type 2 diabetes, high blood pressure and raised cholesterol, which are all risk factors for heart disease. Researchers have also found that people who closely follow a Mediterranean diet may live a longer life and be less likely to put on weight.
Prep Time 20 mins
Cook Time 10 mins
Servings
people
Ingredients
Buddha Bowl
Prep Time 20 mins
Cook Time 10 mins
Servings
people
Ingredients
Buddha Bowl
Instructions
Sauce
  1. Place all ingredients into a blender and blend until smooth. Set aside to be served with buddha bowl.
Buddha Bowl
  1. Cook quinoa according to instructions.
  2. In a bowl place butterbeans, olive oil and garlic. Stir and season.
  3. Assemble Buddha bowl. Put layer of spinach or rocket at the bottom of the serving dish and then add the quinoa, followed by cucumber, followed by tomato, followed by beans, followed by olives, followed by avocado, and topped with hummus. (See photo)
  4. Pour over lemon juice and sprinkle over fresh basil. Serve with the roasted Red pepper sauce.

Cardamom and Apricot Quinoa porridge

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Cardamom and Apricot Quinoa porridge
A healthy breakfast of oats and quinoa with apricot compote. Quinoa is a slow release carbohydrate and it's also a complete protein, meaning that it contains all of the essential amino acids that we need. Quinoa is actually a seed and not a grain and so is naturally gluten-free. Both quinoa and oats have high levels of fibre too. The apricots are also a good source of vitamin A, vitamin C, calcium, iron, fibre and are a natural source of antioxidants.
Prep Time 15 mins
Cook Time 20 mins
Servings
People
Ingredients
Apricot Compote
Prep Time 15 mins
Cook Time 20 mins
Servings
People
Ingredients
Apricot Compote
Instructions
Porridge
  1. Put the quinoa, oats and cardamom pods in a saucepan with the water and almond milk. Bring to the boil and then simmer for 20 mins stirring occasionally.
  2. Add more milk if too thick.
  3. Remove the cardamom pods and pour into bowls and top with the apricot compote and flaked almonds.
Apricot Compote
  1. Put apricots into a saucepan with the water and cinnamon and stir. Bring to the boil and then simmer for 5-10 mins or until syrupy,
  2. Remove from the heat and allow to cool.