Tag Archives: Quinoa Salad

Mustard Pomegranate and Kale Quinoa with Honey and Lemon Seared Lamb

I was going to post this later this afternoon, but I happened to find myself in a conversation with my girlfriend about lamb back straps (as you do). She was on her way to buying them and I was in the midst of creating this post. So, it seemed only fitting to hurry along and post it this morning, in the hope of not only adding to her (no doubt already amazing) dinner but to any of you who are out there deciding what to make tonight. . .

If you’re not a fan of Kale or are having trouble finding it, it can be inter changed with Tuscan Cabbage, Spinach or even Green Beans. Enjoy! xx

Mustard Pomegranate and Kale Quinoa
Inspired by Green Kitchen Stories

1 cup quinoa
1 tbsp olive oil
1 tsp olive oil
2 shallots finely diced
zest and juice of 1 lemon
2 tbsp English mustard
4 large kale leaves, center ribs and stems removed, finely chopped and blanched
1/3 cup dried cranberries
¼ cup toasted pecans
pomegranate seeds

Cook quinoa as per instructions on pack, add chicken stock for flavor. Allow to cool once cooked

In the meantime in a small frying pan heat 1 tsp olive oil and saute shallots for approx 5 minutes or until slightly charred.

In a small bowl combine 1 tablespoon olive oil, mustard, lemon juice and zest, whisk together.

In a medium sized serving bowl combine quinoa, shallots, kale, cranberries, pomegranate seeds and drizzles with dressing. mix together well and top with toasted pecans.
To effectively remove pomegranate seeds, cut pomegranate in half, hold over bowl and with a wooden spoon begin tapping the flat side section of the pomegranate. At first nothing will happen, but persist and eventually the seeds will start trickling down.
To see exactly how to prepare kale leaves head right this way

Honey and Lemon Seared Lamb with Pomegranates and Mint
Recipe by Mummyknows

400g Lamb Back Strap
1 tablespoon olive oil
1 shallot finely diced
Juice and zest of 1 lemon
1 teaspoon honey
few sprigs of thyme
1 clove garlic minced
handful mint
pomegranate seeds

In a small bowl whisk together lemon juice, zest, honey, garlic and thyme leaves.

Marinate lamb in mixture from for 10 minutes up to an hour.

In a medium size frying pan heat 1 tablespoon olive oil and saute shallots. After 1 minute add lamb and sear over high heat. Turn occasionally and gradually add any left over marinate, cook until golden on the outside and pink on the inside (should only take a few minutes).

Serve lamb topped with shallots and sprinkled with pomegranate seeds and mint.

Cauliflower and Quinoa Salad with Figs and Feta

Word is Quinoa is permissible for Passover. According to Paula Shoyer, teacher and author of The kosher Baker, “Quinoa is allowed because it is not considered one the five prohibited grains during Passover and it is believed to be related to the spinach and beet families”. For those celebrating Passover and longing for Carbs this comes as a welcome relief. For eight days during Passover bread, grains, pasta, rice and anything that has risen is forgone to commemorate 40 years of walking through the desert surviving on unleavened bread. I figured this was the perfect time to recreate a Cauliflower and Quinoa Salad with Figs and Feta we had at Union Dining for my Birthday and have been longing for ever since. A light and clean version, it requires a little work, but the good news is it’s all in the prep, so when it comes time for dinner it’s ready to go xx

Cauliflower and Quinoa Salad with Figs and Feta
Recipe by Mummyknows

1/4 Cauliflower
1 cup white Quinoa
3 spring onions
3 tablespoons toasted slithered almonds
30 grams cubed feta (reduced fat)
4 figs halved
1/2 can chickpeas
1 handful mint roughly chopped
1 handful Parsley roughly chopped
1 teaspoon lemon rind
1 lemon juiced
1 teaspoon honey
1 tablespoon olive oil
1 tablespoon white wine vinegar
salt and pepper to taste

Begin by cooking Quinoa as per pack. I recommend cooking in chicken stock for flavor. In a large saucepan of salted water boil cauliflower for 8 minutes. Drain and cut into small florets then set aside.

Preheat the oven to 180c. In a large serving bowl combine cooked Quinoa, spring onions, slithered almonds, cauliflower, lemon rind and rinsed chickpeas, then mix together. Lay halved figs on baking tray lined with baking paper, sprinkle with brown sugar and bake for 10 to 15 minutes.

In the meantime in a small mixing bowl combine lemon juice, olive oil, honey, white wine vinegar, salt and pepper and whisk together. Pour dressing over salad and mix together thoroughly. Once figs are cooked allow to cool, then chop into small pieces and add to salad along with feta and herbs, mix together gently and serve.

Fish and Salad revamped

Pic via Delicious Magazine

Sumac Spiced Barramundi with Tahini Paste and Quinoa Salad

I’m forever on the hunt for new versions of fish and salad. The recent edition of Delicious Magazine with all it’s beautiful pictures and clever ideas prompted me to delve into the archives for inspiration. My past aversions to anything mushy or paste like would have previously prevented me from attempting this recipe. But, since our babies repertoire for all matter of things blended have taken center stage in our kitchen, I’ve developed a new found appreciation for pastes and purees. This recipe for Sumac Spiced Barramundi with Tahini Paste and Quinoa Salad which I have adjusted to make even healthier, truly is delicious. It gives fish and salad a total makeover xx  

Recipe adapted from Delicious magazine

1 avocado, chopped
Juice of 1/2 lemon
2 tbs extra virgin olive oil
2 tbs tahini
1 tbs ground cumin
2 tsp sumac
1 cup quinoa
Chicken stock / vegetable stock to cook quinoa
1 Shallot finely diced
3 tbs slivered almonds dry fried
2 tbs lemon juice
1 teaspoon lemon rinde
1 tbs olive oil
Handful green beans
1 Lebanese cucumber, cut into matchsticks
1 cup pitted green olives, sliced
2 tbs chopped flat-leaf parsley
2 tbs chopped mint leaves
Seeds of 1 pomegranate
4 Baramundi fillets skin on, pin-boned

Cook the Quinoa as per pack, using chicken stock to flavor. In the meantime, saute shallots for 3 minutes then set aside. In the same pan, dry fry slithered almonds for 4 minutes or until golden, set aside. Blanch green beans. Then, in a small mixing bowl combine 1 tablespoon olive oil, lemon rind and lemon juice, whisk together. In a large serving bowl, combine, cooled Quinoa, shallots, almonds, green beans, pomegranates and lemon mixture and mix together. When ready to serve, top with mint, parsley and cucumber and toss to combine.

To make the paste, combine chopped avocado, Tahini, lemon juice, cumin, 1 tablespoon olive oil and 1 teaspoon sumac and whisk together until a smooth paste forms.

Preheat oven to 180c. In the meantime season fish with salt and pepper and sprinkle 1 teaspoon of sumac on. Then heat 1 tablespoon olive oil in fry pan and cook fish skin side down for 2 minutes or until golden, then repeat the same on other side. Transfer fish to oven and bake for approx 10 minutes or until cooked through.

To serve brush each plate with Tahini paste, lay cooked fish beside it and top with salad.