Broccoli Quinoa with Vegetarian Ceviche

180300 Quinoa Broccoli with Vegetable Ceviche-9286

Mango ceviche can be served on its own as a great starter, or here, as part of a light meal. The pine nuts and cucumber provides some crunch to this fruity/spicy meal.

Serves 4

1 small broccoli head (crowns only – save one piece for decorations)

200 ml white quinoa
Vegetable broth to cook the quinoa in
50 grams of parmesan cheese, grated (or a vegan alternative)

½ fresh mango, cut in small pieces
½ fresh red chili, seeds removed and chopped into very small pieces
2 limes, juice
1 lime, zest
Dash of salt
Black pepper
½ cucumber, peeled and seeds removed, cut in small pieces
1 spring onion, finely chopped
75 ml fresh coriander (cilantro), chopped
2-3 tablespoons olive oil
Optional – 1 diced avocado, makes for a fuller meal

Little gem salad

100 ml toasted pine nuts
Chili flakes
Lime zest

1. Cook the quinoa in the broth
2. In a food processor, pulse the broccoli crowns until “rice like”
3. When quinoa is done, take off heat and add the broccoli and the cheese, put a lid on and set aside. Add some pine nuts (keep some for the decoration).
4. Combine the ingredients for the “ceviche”. (add the avocado, if using)
5. Serve the ceviche in gem lettuce with the quinoa on the side.
6. Cut some thin strips of the reserved piece of broccoli and, for an interesting effect, place them on top of the quinoa as an up-side-down tree.
7. Decorate with chili flakes, pine nuts and lime zest

Vegetable Medley with Apple and Fennel

Vegetable Medley w Quinoa-8496

The fennel, black pepper and apple really makes this dish. Sweet and spicy. Great as a side dish (halloumi makes for a perfect combo) or as a starter.

Serves 4

2 red peppers
2 yellow peppers
1 fennel bulb (keep the sprigs/fronds for decorations)
1 zucchini/courgette
2 apples
Olive oil
1 tablespoon lemon juice
Generous amount of black pepper
Dash of salt

200 ml quinoa
400 ml water
Dash of salt

Radish cut into thin strips
Fennel sprigs

1. Rinse the quinoa and simmer with water until done (10-15 minutes). Season
2. Cut the vegetables and apple into small even pieces
3. Sauté in olive oil until done
4. Season with salt, pepper and lemon juice
5. In a mold, place the quinoa on the bottom, then add an equal layer of vegetables on top. Remove the mold.
6. Decorate with sprigs/fronds of fennel, radish sticks and lingonberries.

Fall Garden Quinoa

170906 Fall Garden Quinoa-7632

Quinoa, Grated Veggies, Plums and Kale

This is a typical fall recipe, using many of the goodies from the garden. I love the multicolored quinoa, both for the look and the texture, but, of course, any quinoa will work in this recipe. The dish is full of colours and taste. Can be served on its own, or, deliciously with some grilled halloumi cheese.

Serves 4

250 ml quinoa and water according to manufacturer’s instructions
1 leek, thinly sliced
¼ of a head of kale, torn into thumb size pieces
200 ml roughly chopped plums
1 small red chili, seeds removed, finely chopped
Pinch of salt
Olive oil

1. Cook the quinoa as per instructions on package.
2. In a frying pan, heat the oil and fry the kale. Remove.
3. Fry the leek until soft, add the plums, chili and salt.
4. Return the kale to the pan.
5. Combine the vegetables with the cooked quinoa.

2 small grated beet roots
2 grated carrots
½ large red onion
½ stalk lemon grass
50 ml loosely packed coriander leaves (cilantro)
Salt and pepper
Cooking oil of choice

1. Rinse the grated beets in cold water, combine in a bowl with the grated carrots
2. Slice the onion thinly and add to bowl.
3. Remove the outer layers of the lemon grass, crush a bit by hammering the stalk with the back of a large chef knife, chop finely and add to bowl.
4. Chop the cilantro and add
5. Add the spices.
6. Heat a generous amount of oil in a large frying pan and spread the veggie mix in a thin layer.
7. Leave to fry a few minutes over medium heat, turn and fry another few minutes.
8. Empty pan onto a layer of paper towels (to soak up some of the oil).

Coriander/cilantro oil:
100 ml loosely packed coriander leaves
100 ml spinach leaves
50 ml olive oil

• Run in small food processor/mini prep until smooth.

Kale layer:
¼ head of kale
Pinch of salt

1. Tear the kale into large pieces.
2. Fry in a pan a few minutes.
3. Season.

Serve the kale, veggie mix and quinoa on a plate and drizzle with coriander oil.

Quinoa Tabbouleh

1606 Quinoa Taboule-1364

A quick and refreshing addition to the summer buffet.

Serves 6

400 ml red quinoa
1 cube vegetable stock
4 medium tomatoes, seeds removed, finely diced
2 green bell peppers, finely diced
1 cucumber, seeds removed, finely diced
1 red onion, finely diced
100 ml chopped parsley
25 g chopped fresh mint leaves
Juice from 2 lemons
4 tbsp olive oil
Salt to taste

1. Boil the quinoa with a stock cube according to the instructions on the package.
2. Combine all ingredients.
3. Chill in the refrigerator for a few hours.
4. Enjoy!

Zaatar Quinoa with Dijon Bean Salad

160615 Zaatar Quinoa

Zaatar is a wonderful spice mix often used in Middle Eastern cooking. It is based on Sumak (citrus/sour flavoured ground berries) and herbs.

Quinoa dressing:
3 tbsp zaatar
50 ml olive oil

200 ml uncooked quinoa
Parsley, chopped

Dijon dressing:
100 ml olive oil
50 ml white wine vinegar
1 tsp Dijon mustard
Salt and pepper

12 sugar snaps, cut in 3rds
½ onion, finely chopped
200 g cherry tomatoes, halved (or, if large, quartered)
250 g canned kidney beans (drained weight)
250 g canned butter beans

1. Slowly whisk the Zaatar into the olive oil until well blended. Set aside.
2. Cook the quinoa according to the instructions on the package. When cooked, stir in half of the Zaatar dressing.
3. Whisk the ingredients for the Dijon dressing.
4. Combine the beans, onion and tomatoes. Add half of the Dijon dressing.
5. When serving, play with drops of the remainders of the two dressings.

Fruity Quinoa Rice with Grilled Mackerel

1602 Fruity Rice Quinoa w Grilled Mackerel-1463
The Fruity Quinoa Rice is really the most important part of this dish. Instead of serving mackerel with it, you can choose chicken or some smoked fish if you prefer.
Any leftover rice will be delicious the next day, refreshed with some sautéed portobello mushrooms, some pieces of chorizo and, maybe, some paprika powder too.

Serves 6

100g pistachio nuts (including shells)
50 g pecan nuts, cut into pieces
70 g dried apricots
300 ml quinoa
300 ml red rice
Vegetable bouillon (to cook the rice in)
1 leek, finely chopped
1-2 cloves of garlic, crushed
2 tbsp red wine vinegar
3 tbsp olive oil
Salt and freshly ground black pepper
A handful of peppery rocket salad, finely chopped
3 medium sized mackerels, whole (but cleaned)
Olive oil

  1. Shell the pistachio nuts and dry fry all the nuts in a pan.
  2. Cut the apricots into smaller pieces.
  3. Cut the rocket salad finely.
  4. Cook the quinoa a few minutes less than the instructions on package indicate.
  5. Cook the rice in vegetable bouillon a few minutes less than the package instructions indicate.
  6. In a large pan, fry the leek and garlic in some oil.
  7. Add the cooked quinoa and rice. Sautee a few minutes.
  8. Drizzle some olive oil on top. Add the vinegar and salt and pepper. Taste. Season some more.
  9. Mix in the nuts and apricots.
  10. Stir in the rocket salad.
  11. Score the back of the mackerel in 3-4 places and the coat the fish with olive oil and salt.
  12. Place the mackerels in the oven under a hot grill and grill for 20-25 minutes, turning half way through. (If you have a combination steam oven, use 30% steam during the grilling.)


Asian Lamb with Lime Quinoa and Salad

151223 Asian Lamb-0916

Great lamb dish, full of flavour. Low fodmap recipe.

Serves 6

900g Lamb leg steaks, trimmed

4 tbsp tamari soya sauce
1 tbsp rice vinegar
½ tsp sesame oil
1 tbsp grated ginger
2 tbsp sunflower oil

Sesame seeds for adding towards end of frying.

Quinoa dressing:
1 tbsp grated ginger
½ tsp sesame oil
50 ml Tamari soy sauce
½ tbsp brown sugar
Zest from 1 lime (take care only using the green part of the peel)
1 tbsp limejuice
1 tbsp rice vinegar
2 tbsp chopped coriander leaves

400 ml Quinoa
1 orange, cut in segments, then smaller pieces
1 red chili, chopped (seeds removed)
100g water chestnuts, sliced
100 g baby leaf spinach


1 cucumber, cut in thin slices lengthwise (a mandolin will give the best result)
3 carrots, cut in thin slices lengthwise
A small piece of white cabbage, cut in thin slices
3-4 tbsp lemon juice
Chili flakes
Salt, pepper


  1. Combine the marinade and pour over the lamb. Refrigerate for 1-2 hours.
  2. Prepare the quinoa dressing and set aside.
  3. Prepare the salad. Season and add the lemon juice. Set aside a minimum of 20 minutes.
  4. Rinse the quinoa and boil according to the instructions on the package.
  5. Prepare the orange by cutting off the peel (all the white membrane too), then, using a sharp knife, cut each segment just inside the thin white membrane, thus fully removing the membrane. Cut the remaining flesh into smaller pieces.
  6. Heat oil in a sauté pan. Fry the lamb steaks a few minutes on each side (depending on thickness of the cut). Remove from pan, roll in sesame seeds and then fry on a lower heat another minute. Leave the meat to rest 4-5 minutes.
  7. Drain the cooked quinoa, stir in the spinach, water chestnuts, the orange and chopped chili. Pour the dressing on top.

Saffron Chicken with Quinoa Patties


151021 Saffron Chicken w Quinoa Patties DSC_8911A light, dairy free (if you take out the Parmesan cheese in the patties), festive meal. Since a lot of it may be prepared in advance, it makes for a good Friday dinner when you don’t have a lot of time to spend in the kitchen.

Serves 6

Quinoa patties:
400 ml quinoa (preferably a mix of different colours)
800 ml vegetable bouillon
A few drops of Tabasco
2 whole eggs
2 tbsp of Parmesan Cheese (or more)
2 tbsp of Chia seeds
Olive oil for frying

Saffron Chicken:
800 g chicken fillets, pieces
Salt and pepper

1 leek, sliced
1 clove garlic, crushed
1 red pepper, chopped
1 small bulb fennel, chopped

600-700g chopped tomatoes
0.4 g saffron
1 tsp of red curry paste (or more if needed)
1 tsp dried rosemary
1-2 cubes chicken stock

Black olives, pitted

Parsley, chopped
1 Carrot, make swirls with a peeler

Quinoa Patties:

  1. Boil the quinoa according to directions on package. Usually about 20 minutes. Do not undercook. Better to add 5-8 minutes on the cooking time.
  2. When done let cool.
  3. Add whisked eggs, Tabasco, cheese and Chia seeds. Let stand at least 30 minutes to allow the Chia seeds to swell.
  4. Over moderate heat, fry the quinoa in small round shapes. Not too thick nor too large, otherwise too difficult to flip. They are rather brittle. If using more cheese they will be sturdier. Fry for 8 minutes per side, until coloured.
  5. Can be made in advance and then reheated in a frying pan.

Saffron Chicken:

  1. Oven at 200C
  2. Place the chicken pieces in greased, ovenproof dish. Season with salt and pepper.
  3. In a deep pan, over medium heat, fry the vegetables until soft. Then add remaining ingredients (except the olives) and simmer for 15 minutes.
  4. Stir in the olives. Pour over chicken and place in oven for 40 minutes.


  1. Place 2 patties per plate, slightly on top of each other.
  2. Using a ring mold, spoon the casserole into a circle and drizzle some sauce around it.
  3. Add the chopped parsley and the carrot swirls.

Spicy Beef Casserole with Nutty Fruity Quinoa

151007 Spicy Beef Casserole with Nutty Fruity Quinoa-9063

This fantastic casserole I’ve found in a magazine and now love to cook with very few adjustments. The nutty fruity quinoa goes well with the many spicy flavours of the casserole. Take care with the chili and the red curry paste as to not make it too spicy. I usually remove the seeds of the chili, taste a small piece of the flesh and then decide if I can use all or just part of it. Tasting and adjusting the seasoning is key when making a casserole.

Serves 4
500g lamb or beef, cut into pieces
Salt and pepper
Olive oil
1 garlic clove, crushed
4 spring onions, sliced
1 cinnamon stick
3 tbsp ginger, freshly grated
1 chili, seeds removed, finely chopped
1 tsp red curry paste
1 dl water
2 tsp gluten free soy sauce
100 g spinach

Nutty Fruity Quinoa:
300 ml multicolored quinoa (mix of red, black and white), washed
600 ml of chicken or vegetable broth
Dried mango, chopped into small pieces
100g of pecans, dry pan roasted and chopped

  1. In a hot pan brown the meat, season with salt and pepper
  2. Add garlic and spring onion , sauté until soft
  3. Add cinnamon, ginger, chili, curry paste, water and soy sauce
  4. Simmer for 10 minutes. Remove the cinnamon stalk.
  5. Add the spinach, heat until wilted.
  6. Cook the quinoa in the broth according to directions of the package. Add the mango and pecan pices.

Balsamic Chicken with Fruity Quinoa

08 Verbier Chicken and Quinoa-8076

The soy sauce creates a quite salty chicken dish which is really delicious together with the fruity quinoa. Perfect on a hot summer day!

Serve as part of a menu together with:
Starter: Stuffed Marinated Courgette Rolls
Dessert: Frozen Coffee Banana After Dinner Drink

Serves 4

500 g chicken fillets diagonally cut into 2 cm strips
75 ml gluten free soy sauce
4 tbsp balsamic vinegar
2-3 tbsp oil, to sauté
1/3 green pepper, finely diced for decorations

300 ml Quinoa (white)
600 ml vegetable stock
1 finely diced leek
3 tomatoes, finely diced (seeds removed)
1 ripe Mango, finely diced
1,5 tbsp olive oil
2,5 tbsp red wine vinegar
3 tbsp hot mango chutney
Salt and pepper
chilli flakes


  1. Marinate the chicken in the soy and vinegar mix for 30 minutes or longer
  2. Gently sauté the chicken in the oil, while saving the marinade for later.
  3. When the chicken is browned, add the marinade and let simmer until done.


  1. Boil the Quinoa in the vegetable stock according to instructions on package
  2. When done, combine the oil and vinegar with the Quinoa in a bowl.
  3. Add the finely diced vegetables and fruit and season with salt and pepper.

08 Verbier Chicken and Quinoa-8029


  1. Using ring molds, arrange the quinoa on serving plates and sprinkle with chilli flakes.
  2. Add the chicken with some finely chopped green pepper on top.

Chicken and Aubergine Skewers with Pistachio Dukkah and Orange and Feta Sallad

photo 2

This Morocco-inspired meal will please everyone at the table, and much of it can be prepared a day ahead! Roll the sticky skewers in the dukkah for the perfect taste sensation!

Serve with:
Starter: Crackers with Glazed Onion and Blue Cheese
Dessert: Warm Mango with Ginger and Honey

Serves 4

500 g chicken breast, cut into 3 cm cubes
2 large aubergines, cut into 3 cm cubes

3 tbsp cumin seeds
1 tbsp ground cumin
4 tbsp + 2 tbsp clear honey
2 tbsp olive oil
1 lemon, zest and juice
salt and pepper

2 tbsp sesame seeds
2 tsp cumin seeds
2 tsp coriander seeds
50 g peeled pistachios
1 tsp ground paprika
1 tsp coarsely ground black pepper

4 oranges, zest from 2, segments from 4
1 lemon, zest and juice
3 tbsp olive oil
1 tbsp harissa
2 tsp ground cinnamon
2 tsp ground coriander
2 sallad onion, finely chopped
400 g feta cheese
50 ml chopped mint
100 g baby spinach
1. Mix the ingredients to the marinade and divide between two bowls. Add the chicken and aubergine to the bowls and let marinade in the fridge for 24 hours.
2. To make the dukkah roast sesame seeds, cumin seeds and coriander seeds in a dry pan until they start giving off a scent. In the meantime, mix the pistachios until coarsely ground and add to a bowl. Mix the roasted seeds in the mixer and add to the pistachios. Incorporate the rest of the spices and mix well.
3. Boil the quinoa according to instructions on the package. Zest 2 of the oranges and peel to cut segments of the flesh. Keep the juice that forms. Mix quinoa with orange juice and zest, lemon juice and zest, olive oil, harissa and spices. Let cool. Until here you can prepare a day in ahead.
4. Soak the wooden skewers in warm water for 20 minutes. Heat the oven to 220 degrees. Add the chicken and the aubergines to the skewers separately. Bake the aubergine skewers in the oven for 30 minutes, turning them around after half the time. Pan fry the chicken skewers to give colour on all sides, then add to the tray in the oven during the last 5-10 minutes.
5. Add the remaining ingredients to the sallad including the segmented oranges and mix.
6. Serve the sallad room tempered and the skewers with the dukkah to sprinkle generously on top.

Seafood Quinotto

Seafood quinotti

A wonderful alternative to risotto. This dish is creamy, yet light. I prefer using the white quinoa since, although colourful and beautiful, the black and red versions can be perceived as a bit hard in texture.


Serve as part of a menu with
Starter: Avocado Gazpacho
Dessert: Duo Choco Mousse with Cassis Syrup

Serves 4

200 ml Quinoa
400 ml chicken broth
1 banana shallot, finely diced
100 g pancetta, diced
1 garlic clove, crushed
0,5 g saffron
250 g mushroom, sliced
200 ml white wine
100 ml cream
30 g parmesan cheese, grated
cooked crayfish tails, shrimp, clams or other seafood
Black pepper

  1. Boil the quinoa (in chicken broth) according to the instructions on the package. Set aside.
  2. Sauté the onion over medium heat, then add the pancetta and sauté another couple of minutes. Add the garlic and saffron and then the mushrooms. Cook until most of the water (from the mushrooms) have evaporated, about 5-6 minutes.
  3. Pour the wine into the mixture and cook for a few minutes. Then add the cream and let simmer for another few minutes.
  4. Add the cooked quinoa and reheat while stirring.
  5. Add the parmesan cheese and gently fold in the seafood, saving a few pieces for the garnish. Carefully stir for a few minutes to heat through.
  6. Serve on individual plates (in ring molds) and add a few pieces of seafood on top. Finish by sprinkling some black pepper over the dish.