Thoughtful Foods

Serves 8

Ingredients 

• 1 can light coconut milk
• 1/2 cup maple syrup
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground cloves
• 1 tsp vanilla extract
• 1/2 cup raisins
• 2 cups cooked quinoa (approx 2/3 cup uncooked)
• 1/4 cup light silken tofu
• 1 cup skim milk (or soy milk)

Method

Heat first seven ingredients in a large saucepan over medium-low heat. Stir in cooked quinoa. Combine tofu and milk in a blender or food processor until smooth. Stir into quinoa mix. Continue cooking over medium-low heat until mixture thickens and becomes the consistency of rice pudding. Serve warm. 

Source: Stephanie Gallagher

Serves 6

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 2 cups quinoa
• 1 cup canned lentils, rinsed
• 250g mushrooms, chopped
• 1L vegetable stock
• 1 bunch spinach (silverbeet), stems removed

Method

1. Heat the oil in a large saucepan over medium heat. Stir in the onion and garlic, and cook for 5 minutes until the onion is tender.
2. Mix in quinoa, lentils, and mushrooms, and add stock. Cover, and cook over low heat for 20 minutes.
3. Remove from heat. Shred spinach, and add gently. Cover, and sit for 5 minutes, or until spinach is wilted.

Serves 2

Ingredients

• 2/3 cup quinoa
• 2 tbsp olive oil
• 1 onion, chopped
• 1 eggplant, diced
• 425g tin of crushed tomatoes
• 2 garlic cloves, crushed
• handful basil, chopped
• 425g chickpeas, rinsed
• 2 tbsp pine nuts, toasted
• salt and pepper to taste

Method

1. Cook quinoa in stock.
2. In the meantime, fry the onion and eggplant in olive oil for 10 minutes or until tender.
3. Add the tomatoes and garlic and simmer for 10 minutes.
4. Mix in chickpeas and cooked quinoa.
5. Stir through basil and pine nuts, and season to taste.

Ingredients & Method

• Cook 1/3 cup quinoa in 2/3 cup orange juice (or 1/3 cup orange juice and 1/3 cup water).
• Serve with fruit.