Tag Archives: quinoa

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
Ā¼ 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.

Banana and Coconut Quinoa Pudding

Banana and Coconut Quinoa Pudding

The other night our little one had her first taste of Quinoa and wasn’t too impressed. Perhaps the combination was too sophisticated for her pallet or the texture too grainy. Tonight I’ve made a Banana and Quinoa Pudding for dessert and I’m hoping it will excite her a little more. Myself, I’m already excited. But admittedly, I know how delicious it is as I’ve been sampling it all day. I’ve set aside a small portion for my little sugar plum pureed and minus the honey. A sweet and super healthy treat for little ones and big ones to enjoy xx


1.5 cups white Quinoa
1 x 270ml can Light Coconut Milk
1.5 Cups Brown Rice Milk
2 Ripe bananas mashed
1/2 teaspoon cinnamon
1 heaped teaspoon honey

Firstly strain the Quinoa under cold water. Then, in a large saucepan combine the Quinoa, coconut milk and 1 cup of rice milk, cover and simmer over a low heat for approx 15 minutes. Once cooked, add cinnamon, mashed banana and remaining rice milk and stir for a further 4 minutes. Remove a portion for any little ones under 1, or any just not quite ready for honey yet. Add honey to remaining mixture and stir for 1 minute and serve. Or allow to set in the fridge for half hour and serve cool xx

Recipe inspired by Weelicious

Friday night left overs

Tangy chicken salad with lime dressingĀ 

After a morning spent walking and shopping with our little bundle of love there’s something to be said about coming home to a Saturday afternoon lunch. It’s become some what of a little tradition in our household. . . So, what to do with the delicious left overs from Friday night’s Shabbat meal? Here are two salads my hubby and I made that make use of that famous Friday night roast chicken. The first is adapted from the wonderful Super Charged Food by Lee Holmes. The original recipe calls for activated almonds but being a lazy Saturday afternoon we replaced them with regular almonds and the dish was still delicious.

1/2 a yellow capsicum
50g of activated sea salt and vinegar almonds (or regular ones)
2 celery stalks
40g sliced sun-dried tomatoes
1 Lebanese cucumber diced
1 avocado diced
200g oven roast chicken
1 tablespoon apple cider vinegar
1 tablespoon lime juice
1 teaspoon lime zest
1 tablespoon olive oil

Simply mix the salad ingredients together in a serving bowl then in a separate small mixing bowl whisk the dressing ingredients together and spoon over the salad. xx

Quinoa roast chicken and green grape salad

This second salad worked perfectly along side the first. The quinoa is an excellent filler that leaves you feeling content but never too full while the grapes add that sweet burst of flavor.

1 cup cooked quinoa
1/2 red onion finely chopped and caramelized
Handful of green grapes sliced
Handful of parsley finely chopped
200g roast chicken breast diced
1 tablespoon olive oil
1 tablespoon rice vinegar
1 heaped tablespoon Dijon mustard
1 teaspoon palm sugar
1/2 lemon juiced
1 teaspoon lemon rind
salt and pepper to taste

Combine the salad ingredients in a serving bowl and mix together. Combine the dressing ingredients in a small mixing bowl and whisk until a thick creamy paste forms. Pour the dressing over the salad and mix thoroughly. xx