Healthy Quinoa Recipes

Happy Halloween! Today’s delicious recipe will go perfectly with your ghoulish green smoothie. It can be done in two ways and takes around 5 minutes to make. Jurgen and I have this one for breakfast, lunch or dinner. You can serve it as a summer salad or a hot risotto with a poached egg. I’ve created this recipe to target some health areas. There’s mushrooms for brain health, avocado for good fats and red quinoa for protein. It tastes amazing so make a big batch. It’ll be gone in no time!

Red Quinoa SaladHealthy Quinoa Recipes

½ cup of cooked red Quinoa
8 finely sliced mushrooms
3-5 finely sliced spring onions
½ cup of finely sliced red cabbage
1 handful of your favourite herbs
Drizzle of Olive or garlic oil
Himalayan salt & pepper
1 avocado
Lemon juice

Combine the first five ingredients in a serving bowl. Drizzle over the olive or garlic oil and season with Himalayan salt and pepper. Top with avocado, lemon juice and more of your favourite fresh herbs. For a larger salad, add lettuce or spinach leaves.

Red Quinoa Risotto with Poached EggHealhty Quinoa Recipes

½ cup of cooked red Quinoa
8 finely sliced mushrooms
¼ finely sliced red onion
½ cup of finely sliced red cabbage
1 handful of your favourite herbs
Drizzle of Olive or garlic oil
Himalayan salt & pepper
1 avocado
Lemon juice
Poached Egg

Heat a little oil or butter in a pan. Add the red onion, mushrooms and cabbage to the pan. Stir fry until just wilted. Add in the red quinoa and herbs and warm through. Season with Himalayan salt and pepper. Remove from heat and serve on a plate. Drizzle with olive or garlic oil. Serve with avocado, topped with lemon juice, salt and pepper. Top with a poached egg and more fresh herbs.

What’s your favourite healthy summer recipe? Share it in the comments below. Love what you’ve read, share it with your family and friends. Happy Halloween!

Recipes from Foods That Heal

I’m working on my recipe book with all the foods I make to heal my body. It’s been so much fun. I keep eating what I’m making so it’s taking longer than anticipated! I’ve got three recipes from the book for you to try. I’d love to know what you think! The first is Cauliflower Quinoa; it’s a healthier alternative to rice. The white vegetables will boost the immune system and the Quinoa is a great source of protein. This is so very tasty! Use it as a side dish or just eat the entire bowl.

Foods That HealThe second recipe is for Roasted Pumpkin & Capsicum Soup. The flavor in this soup is amazing. The pumpkin is full of beta-carotene, which is great for boosting the immune system and also for eye health. The capsicum is brilliant for the heart.

The third recipe is one Jurgen recently created and it’s incredibly simple. It’s a Custard Apple and Coconut Pudding. Being Austrian, Jurgen loves his fruit desserts. It’s so creamy and rich that a small serve is perfect. The custard apple is full of vitamin C, fibre and minerals. Coconut is great for hydration.

Hope you have a wonderful weekend planned filled with good food, friends and family. Don’t forget to leave a comment below about the recipes you try. Take care and have fun.

With love & gratitude,

Nikki xx

Cauliflower Quinoa RiceFoods That Heal
½ cup of cooked Quinoa (warm)
½ a cauliflower, roughly chopped
5 cloves of garlic
1 chopped red onion
Garlic oil
Himalayan Salt and Pepper
Finely slice fresh herbs

Place the cauliflower and onion into a baking dish. Add the peeled garlic and drizzle over the olive oil, and salt and pepper. Toss through until the vegetables are lightly coated. Bake until the cauliflower is just starting to brown and the onion is cooked. Remove from heat. Roughly blend the cauliflower and garlic in a small food processor (just pulse the mixture a couple of times). In a large bowl add all of the ingredients and pour over the garlic oil and season with salt and pepper. This is perfect served as a main dish or healthy alternative to rice.

Roasted Pumpkin and Capsicum SoupFoods That Heal
½ Jap pumpkin, cut into chunks
1 capsicum
3 cloves of garlic
1 onion, sliced
Olive oil
1 spring onion, chopped
Himalayan salt and pepper
1/2 teaspoon of Cumin

Place the pumpkin, capsicum, garlic and onion into a baking dish and drizzle over some olive oil. Bake the vegetables until just tender. On a medium heat, add the olive oil and the spring onion and cumin into a large pot and stir for one minute. Add the rest of the ingredients and add enough water to just cover the vegetables. Reduce to a low heat and simmer for 5 minutes. Season to taste with salt and pepper. Blend the soup and serve.

Custard Apple & Coconut PuddingFoods That Heal
1 custard apple
Flesh of 1 coconut

Remove the skin and black pips from the custard apple and place into your blender. Be careful to make sure all the pips are removed before blending. Add the flesh of one coconut and blend until very smooth. Serve with your favorite fresh sliced fruit. This recipe is enough for two serves.