Baked Quinoa Caprese

Firstly, a warm hug and hello to all my readers. I have had a fantastic "hogging" holiday and now I am all charged up to wash my sins! True! You should have seen me eating in the past two weeks. Anything and everything edible and yummy was on my plate at all times. I did not care to think twice before gulping down two huge Rosogullas in every meal for the simple reason that I am not getting to eat these for the next one year. Weight can be taken care of once I reach home and so I just enjoyed my trip thoroughly without wasting time on judging the calories!! 

Now back in Singapore and all I can think of is diet. In fact, I do not have a single craving for any of those delicacies that I have had in the recent times. May be that was all that I could handle. It is now time to get back to routine and get back to my fitness and weight loss regime. I have set a goal for myself and once my jet lag is gone, I will be starting to work towards it. 

Here is a simple meal to start with which is extremely easy to assemble and good to eat, not to forget the healthy quotient which makes it even more desirable. Caprese is basically an Italian salad and served as an antipasti or a starter. I found this recipe on the internet and then twisted it as per my liking and availability of ingredients. Fresh Basil is a prime ingredient for Caprese but I was out of stock. So I added a few other ingredients to make up for the flavor and the result was awesome. If you love Quinoa, you must try this recipe!!

Ingredients

1/2 cup quinoa, rinsed

1 big onion finely chopped

1 tbsp garlic chopped

1/2 cup mushroom sliced

3 tomatoes, 2 thinly sliced and 1 cut into quarters

1/4 cup corn kernels

1/2 tsp red chilli flakes

1 tsp dried basil (fresh basil recommended)

1/2 tsp oregano

1/4 cup shredded cheddar cheese

3-4 slices of mozzarella cheese

Salt and pepper to taste

1 tbsp olive oil

Direction

Wash and rinse the quinoa and add 3/4 cup water and let it come to a boil. Now cover and simmer till all the water has been absorbed. Fork the quinoa to avoid stickiness. Keep aside. 

Place the quartered tomatoes on an aluminium foil and sprinkle salt and pepper and a drizzle of olive oil and bake in a pre-heated oven at 225 degree celsius for 10 minutes or till the skin gets crumpled. 

Meanwhile, heat 1 tbsp oil and fry the onions till translucent and add the garlic. Fry till fragrant. Add the mushrooms and the corn and fry till cooked. If using fresh Basil, add it now. Add salt and pepper and the rest of the seasoning and stir. Remove from heat and keep aside. 

Time to assemble. Take an ovensafe dish and mix the quinoa, roasted tomatoes, onion muxture and shredded cheddar. Check for seasoning and add if required. Now arrange tomato rings and slices of mozzarella alternately and cover the top. Cover the top loosely with an aluminium foil and bake in the pre-heated oven at 180 degree celsius for 20 minutes and then for 5-10 minutes without the cover till the cheese is bubbling and slightly browned. Serve hot!

Chickpea Quinoa Summer Salad

I am not at all a salad person and would always skip those veggies even if I am paying for it in a restaurant. I love my chicken kababs and grills and my desserts more than anything else. However, when you are trying to trim down your waistline and are seeking ways to tame the weighing machine, you need to embrace few things which you aren't too fond of. Having said that, there are always ways to keep your food interesting and so is this salad today. Extremely easy to assemble, this is a perfect summer salad for all those who want to eat light and healthy without remaining hungry.

This post is my entry to my blogger friend, Sarika's online Event for Summer Salads.

Ingredients

1/2 cup chickpeas soaked overnight

1 small potato, boiled

1/4 cup quinoa (cook 1/4 cup quinoa in 1/2 cup boiling water until it is transparent and soaks up all the water; keep it on medium to low flame while stirring intermittently)

1 small onion chopped

1 tomato chopped

1/3 cup dried cranberries (you can use raisins or any fruit of your choice)

1/3 cup cucumber chopped (I did not have in stock, but good option to add)

1/2 tsp ginger juliennes (optional)

2 tbsp honey mixed with 2 tbsp lemon juice (adjust the taste as per your liking)

1 tsp chat masala

Fresh coriander leaves for garnishing

Salt to taste

Direction

Wash and drain the soaked chickpeas and pressure cook till just done. Do not overcook. Let it cool. 

In a bowl, mix all other ingredients except the quinoa. Add the chickpeas and stir. Finally add the quinoa and mix. Check for seasoning. Garnish with a fistful of coriander leaves and leave it to chill in the refrigerator. Serve cold!

                                        

                          

Gluten Free Flourless Delicious Quinoa Chocolate Cupcakes

Quinoa is ruling my mind and my kitchen these days. I am loving every bit of it and thoroughly enjoying my experiments with this wonder grain. After a very Indian Breakfast staple dish, Upma, and a western Veggie Bake, it's time for something sweet. What better than a cup cake to enjoy your tea/coffee with and in fact, as a dessert too with some ice cream! As I write this post, my cupcakes are already over and I am looking forward to making them soon again. 

                                 

Ingredients (Makes 8 Cupcakes)

1 cup cooked quinoa

3 tbsp butter softened (you can reduce it to 2 1/2)

2 tbsp oil (I used olive oil)

2 eggs

1/2 cup cocoa powder

3/4 cup brown sugar (add more if you like it more sweet; I like it a bit bitter sweet)

2 tbsp milk

1 tsp vanila essence

1/4 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt (skip if using salted butter)

Direction

Cook 3/4 cup quinoa in 1 1/2 cup boiling water on a medium flame till all the water is absorbed and the quinoa is transparent with a whitish tail. Cool the quinoa. Measure out 1 cup and keep aside. You can keep leftover quinoa in the refrigerator, covered, for later use. 

In a bowl, beat the eggs, milk, softened butter, and oil till smooth and creamy. Add the sugar and beat further. Now add the cooked and cooled quinoa and mix. Add the essence, cocoa powder, baking powder, baking soda, salt (if using) and beat further. 

Pre heat the oven at 180 degree celsius. Now line a muffin tray with 8 paper liners and spoon out the batter upto 3/4 level of each cup. Bake in the pre heated oven for 20-25 minutes until a toothpick inserted comes out clean and the cupcakes look set. Cool on wire rack and store in air tight container, either at room temperature or in the refrigerator.

                                     

                                     

Spinach and Quinoa Bake

So here I am with yet another Quinoa recipe as promised. The grain is truly a wonder and can fill your tummy with just a few spoonfuls! So be aware while choosing your portions. My today's portion went a little overboard and now I have a full big dish to finish by tomorrow. It was incredibly yummy and the best part is again the nutrition value it carries along with the other veggies in the dish. Here I have used Spinach, mushroom, and corn, but you can use any combination you want. 

                                    

Ingredients

3/4 cup quinoa

1 medium onion chopped

1 cup spinach chopped (I used frozen)

2 tbsp corn kernels

1/4 cup button mushroom sliced

1 tbsp garlic chopped

1 tsp mixed dried herbs (I used thyme and rosemary)

3 eggs

1/2 cup cottage cheese/paneer grated (I prepared it at home with 0.1% fat skimmed milk)

Salt and pepper to taste

1/2 tsp red chilli flakes (I skipped as I was using storebought spicy breadcrumbs)

Cheese as you like it (I skipped)

3-4 tbsp breadcrumbs

1 tsp olive oil for greasing and 1 tbsp for sautéing

Direction

Boil 350 ml water and add the quinoa. Keep stirring frequently until all the water is absorbed and the quinoa is cooked through (transparent with a small white tag). Remove from heat and let it cool. 

Heat 1 tbsp oil in a pan and fry the onions till translucent. Now add the chopped garlic and fry till slightly browned. Next tip in the mushrooms and fry till they change color. Add in all other veggies now and season with the dry herbs, salt and pepper. You can directly add the chopped spinach here or blanch it first and then add. Once the veggies are tender enough, remove from heat and let it cool.

In a separate bowl, beat the eggs and then add the grated cottage cheese or paneer. Mix well till it is smooth. Now add the cooled veggie mixture and the cooled Quinoa. Add the quinoa little at a time. The quinoa expands after being cooked. So add as per your judgement. The mixture should not be too thick nor thin. It should be moist enough without any excess liquid. Season with a little more salt if required. Taste the veggie mix before adding into the eggs and you will know just how much to add. You can also add some cheese of your choice to the mixture to make it more rich. 

Pre-heat the oven at 175 degree celsius. Grease a oven safe baking dish, big enough to hold the mixture, with 1 tsp oil. Now spread the breadcrumbs evenly on the bottom of the greased baking dish. Next add the mixture and spread it out evenly. Bake in the pre-heated oven for 40 minutes until set and the edges brown and start coming off the sides. 

Remove from oven and serve hot or warm.

                                          

                                         

Quinoa Upma--Gluten Free Diet

The first time I tasted this grain, I did not know what it was and was too shy to ask the hosts. I then assumed it was couscous and went ahead and bought a big pack. I liked couscous but somehow it did not appeal me much. I still could not figure out that which I had and liked so much. Now I know! Quinoa it was! I loved everything about it. The crunchy yet soft texture and the subtle taste. The best part is however its nutrition value and the easy and simple way to make your everyday meal full of health yet so yummy and delicious. So until I finish the pack, stay tuned for more interesting recipes using this wonder grain starting with this oh-so-simple our very own Upma!

                                 

Ingredients (Serves 2)

1 cup quinoa

1 medium onion chopped

1/2" piece ginger chopped

1 cup mixed vegetables finely chopped (I used carrot, frozen peas, bell pepper)

1/2 tsp cumin seeds

1/2 tsp mustard seeds

Few curry leaves

1-2 green chillies chopped

Salt to taste

Coriander leaves for garnishing

1 tbsp olive oil

Direction

Heat oil in a pan. Add the cumin seeds, mustard seeds, and curry leaves. Let it crackle. Now fry the onions till translucent. Add the ginger and the veggies and fry till just cooked. You can add a little salt and cover and cook on a medium flame to speed up the process. Now add the quinoa and fry for 2-3 minutes till mixed well. Add 2 cups of hot water and mix. Cover and cook on a medium flame until the quinoa is cooked (becomes transparent with a small white tail/tag) and the water is absorbed. Check for seasoning and garnish with coriander leaves. Serve hot.