Shannon's Kitchen

healthy food. inappropriate language. zero fucks given.

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Quinoa is a gem. A wholegrain that is high in protein, fibre, minerals, vitamins AND flavour. This cheeky dish utilises cinnamon which warms it beautifully and really brings a grand flavour. It is more satisfying than punching a dickhead in the chops. Healthier too!


Ingredients: (serves 4 as a side-dish)

– 1 cup uncooked quinoa

– 1 capsicum, cut into strips

– 1 small sweet potato cut into bite-size chunks

– about 2 inches off an eggplant, cut into bite-size chunks

– 2 handfuls of baby kale or spinach, chopped

– 2 tablespoons desiccated coconut

– oil for roasting (coconut, olive, macadamia, whatever!)

– butter or oil for cooking the eggplant

Dressing for the Brew:

– 2 teaspoons chopped thyme

– 1/4 red onion, finely chopped

– 1 teaspoon cinnamon

– 2 tablespoons oil (I use coconut, use whatever you like)

– 2 tablespoons lemon juice

*** if you’re serving this with a roast or a pan-fried meat, utilise 2 tablespoons (or more!) of juice from the cooked meat***


How to get your Brew on:

– get the oven blaring on about 200

– get some nice oil in a roasting tray and pop in the oven for 5 minutes to heat up

– pop your sweet potato and capsicum into the hot oil and bang it back in the oven. Depending on your idea of a ‘bite-size chunk’, these vegies should cook in around 25-30 minutes.. but you’re the judge, so keep an eye on them

– rinse the quinoa well and then get it boiling in a saucepan (2 parts water to 1 part quinoa), it will take 15 or so minutes depending on the grain type (the packet should tell you!)

– the eggplant is best cooked in some butter (or oil) in a frypan, so get it going. Stir it often so it doesn’t burn and so it gets beautifully, evenly soft, and all sides are nicely browned

– while shit’s cooking, make up the dressing. Just mix together the oil, lemon juice, cinnamon, onion and thyme. Smell that stuff, good yeah?!

– now when everything is cooked (hopefully around the same time, but no big deal) mix it all together in a large bowl with the fresh kale/spinach and desiccated coconut

– pour the dressing over this brew and give it the tossing of a lifetime, then add in some salt and give it a bit of a stir

– if you’re serving this up with meat, conserve a couple of tablespoons of the meat ooze and pour it on this beautiful quinoa brew

– serve this bad boy warm


Quinoa, you’re alright,

Shannon x

One thought on “Quinoa & Roast Vegetable Brew

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