Recipe: Curried Quinoa Side Dish with Chickpeas

With just enough spice and packed full of nutrition, this Curried Quinoa and Chickpeas Side Dish is gluten free, vegan, healthy and seriously delicious. A great meal prep recipe to make ahead for lunch or dinner during a busy week.

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Life has been a little bit crazy lately.

Work has been crazy busy, we're in the final planning stages for our first floor renovations, I've been busy choosing finishes and going from one side of Sydney to the other searching for items, our kitchen design changed for the 4th time and we're trying to keep up with friends and family.

It's kind of left me feeling like I've been chasing my tail. So whilst last week it was great that I had HelloFresh and didn't think about dinner, I've been making big batches of make ahead lunches to freeze for busy days or a quick dinner when I don't feel like cooking.

And this is my new favourite!

Let me tell you about it >> 

Recipe: Mediterranean Quinoa (Gluten Free & Vegan)

Full of Mediterranean flavour and made in minutes, this Vegan Mediterranean Quinoa Recipe is full of vegetables and healthy ingredients but so delicious even the fussiest kid will love it! A real family favourite that is gluten free, vegan, nut free, dairy free and so easy.

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Life has been busy lately.

We're back to hectic work schedules, our free time is full of appointments with kitchen and tradespeople to work out our first stage of renos, our weekends are full of gardening and projects and we're trying to squeeze in time for family and friends too.

For me, busy times call for smart meal choices - so I've been making lots of quick and easy meals that can be made in big batches and frozen for an even quicker lunch or dinner later on.

This has been one of those meals that I can't get enough of. It's quick, easy and packed full of flavour.

So let me tell you more about it >> 

Recipe: Healthy Pesto Caprese Quinoa Bake (Gluten Free)

Perfect for Weekly Meal Prep, this Pesto Caprese Quinoa Bake Recipe is healthy, gluten free and perfect for lunch, brunch or a light dinner. Vegetarian and filled with gooey mozzarella balls, basil pesto and cherry tomatoes, this Italian inspired casserole dish will be a family favourite. High protein, low fat, gluten free, clean eating friendly, sugar free and absolutely delicious! Freezer friendly so you can reheat and eat for work lunches or busy nights.

Click to pin this recipe on Pinterest!

I love cooking, but in the middle of a busy work week, the only cooking I do is at dinner time - so I need to get creative if I want to eat good food. 

You see, at lunchtime on a regular work day, I don't have time to pull together something magnificent. My phone is constantly ringing, my email inbox is exploding and my to do list is a mile long - all while my stomach has switched rumbling for roaring because girl needs to eat. 

That's where this recipe comes in... 

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You see, whilst I could throw together a quick sandwich or grab bits and pieces from the fridge, it's just not that satisfying - so instead, on a Sunday afternoon I've been taking the time to whip up a few lunch options for the week ahead. 

This Pesto Caprese Quinoa Bake is one of those options. Easy to make and freezer friendly, I make it up in a big batch to pop into the freezer so I can simply reheat and eat during the week. 

It's got some sneaky veggies and a whole lot of flavour - because healthy lunches should also be delicious, right?! 

Also, if you're looking for other make-ahead lunch recipes, be sure to check the links at the bottom of the post - they're the recipes I make along with this one so I always have plenty of options in the freezer!

But first, let me share this recipe with you! >>

Recipe: Healthy Spinach Artichoke Quinoa Casserole

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I love baked recipes at dinner time. Not only are they warm and comforting - there's also a secret not-so-guilty pleasure behind them. 

You see, I often come up with these quick and easy baked recipes simply because it means I have 10-15 minutes to do whatever I please. 

Whilst I'm putting together what needs to go in the oven, I'll prep whatever sides we're having alongside it and then second that baby goes in the oven? I'M FREEEEEEEEEEE! 

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You'll see me dashing out of the kitchen and plonking myself down on my big red chair with whatever I'm reading at the moment, or sitting at my computer catching up on blog posts from my favourite blogging babes. 

Forget slaving over a hot stove, these recipes are my favourite because they take just a little bit of prep and a little bit of waiting whilst they bake away. 

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This Spinach Artichoke Quinoa Casserole is a current favourite in our house. Whilst Jesse turned his nose up at it the first time I made it (because he'd never eaten artichokes), it only took one bite to convince him that it was a winning recipe - and one that needed to be share. 

Fast forward to now and this is a recipe we still make once a week. Sometimes with grilled chicken thrown into the mix, other times as a meatless meal - but everytime gobbled down in moments because it is seriously, ridiculously good! 

So let me share the recipe with you! >> 

Recipe: Healthy Taco Quinoa Bake

If you follow us on Instagram or check out our weekly Recent Things series, you'd know that every Tuesday in the SIL house is Taco Tuesday. Well, it's either Taco Tuesday or Mexican Martes (Mexican Tuesday), but Tuesday night always involves some kind of Mexican inspired meal. 

Whilst Jesse would happily eat tacos all day every day for five hundred years, this girl gets a little bored of the same old same old. A few weeks ago I shared our Healthy Taco Spaghetti Recipe with you which I created to shake things up a little bit - and today I'm sharing another one of our favourite taco inspired meals; this delicious Taco Quinoa Bake Recipe!

Another reason why we love this recipe is because you can make it in advance. Lately my Tuesdays have been crazy busy and I don't get home until around 6:30/7pm, meaning I get home wanting food RIGHT THIS SECOND and don't have the patience to cook anything.

Luckily I have the chance to prepare things on Monday whilst making dinner so I often make up a batch of these so Jesse can pop them into the oven before he picks me up and once we get home they're ready to eat! 

They're especially good if you top them with guacamole too ;) 

So let me share the recipe with you! >>

Recipe: Healthy Roasted Pumpkin and Feta Quinoa Bowls

You can spend hours on dinner, use a dozen different ingredients, follow a million different steps - but the truth is, sometimes the best dinners are the simplest ones. 

One of Jesse's favourite dinners is this quinoa bowl. It's actually quite funny that this is one of his favourites as he used to despise quinoa - simply because it was different. Then he saw me eating this a few times and asked if I could make it for the both of us and he's been hooked ever since. 

The ingredients in the bowl change, however, quinoa, roasted pumpkin and feta always remain the constant because it's a combination you just can't go wrong with.

I love adding avocado to these bowls (because this girl has a serious avocado obsession as of late) whilst Jesse doesn't think it works (because he doesn't really like avocado) and often we'll add in some grilled chicken or crunchy roasted chickpeas (just add them in to roast with the pumpkin) for a protein boost. 

On nights where we're busier, I'll make up a big batch of quinoa on the weekend and either keep it in the fridge for a quick dinner base or freeze portions so they're ready when I need them. That way, all I have to do is roast the pumpkin and put everything together!

But let me share the recipe with you so you can whip up a bowl yourself! >> 

Recipe: Quinoa with Asparagus, Mushrooms and Goat Cheese

I first tried goat cheese in a restaurant in a salad about 6 years ago. My food allergies had just started rearing their ugly head and I was out to eat with my family and needed to find something simple that I could eat so I didn't chew my arm off whilst everyone else ate. I went for a simple salad with goat cheese. SIL Mama thought my salad was going to be a total waste.... but fancy thinking a turophile was going to turn down any sort of cheese.

As it turns out, I loveeeeee goat cheese and I've been in love with it ever since. Mama ate her words and probably regretted letting me try one of the most expensive cheeses as it meant she then had to buy it for me ;P 

The creaminess, the unique flavour, the tartness - everything. I love goat cheese and nutella sandwiches, goat cheese in frittatas, goat cheese on salads, goat cheese in pasta - goat cheese on everything! 

Granted, I often use it in weird combinations (case in point) and goat cheese happens to disappear in a matter of days minutes when it enters the ice cold box of doom my refrigerator - but that just goes to show how good it is!

This quinoa with asparagus, mushrooms and goat cheese is so simple - but the goat cheese gives it a whole new level of flavour! We serve this both as a main or a side dish and it's so quick to put together! You have the slightly crisp asparagus, the juicy flavourful mushrooms and the warm nutty quinoa balanced out by the cool, slightly tart goat cheese. Helllllllloooooooooooo yum.

Now that I've made you hungry, let me give you the recipe! >>

Recipe: Quinoa with Grilled Zucchini and Haloumi

When I was little, Haloumi was one of those "fancy foods" I would actually eat. I was a really fussy eater and rarely tried anything new, but haloumi was a treat just for my Dad and I. We were the only ones who liked it so he'd cook some up as a special treat for us and it was the one "fancy thing" at restaurants I would happily order and gobble down. 

Though, it wasn't known as haloumi, it was known as the squeaky cheese. Little did I know, haloumi doesn't actually have to be so squeaky, you just have to cook it properly and slice it a little thinner. 

For years, I stuck to eating haloumi just by itself - but now I love incorporating haloumi into different meals - and this Quinoa with Grilled Zucchini and Haloumi is one of those meals! All of the flavours in this quinoa go together perfectly, the unique salty taste of the haloumi, the nuttiness of the quinoa and the ever so slight sweetness from the grilled zucchini - add in some garlic and herbs and you have yourself a winning dish! 

But let me give you the recipe! >>>

Recipe: Apple and Feta Quinoa Salad

Jesse will tell you that I'm the queen of odd combinations - and I guess he's kind of right... but I'd tell you that I'm the queen of deliciously odd combinations - and this is one of those. 

Having so many allergies, I'm limited in what ingredients I can put together when I'm cooking for myself, so I often experiment with different flavour combinations and ingredients to keep things interesting. 

For Jesse this is totally weird as I never follow a recipe or "normal" combinations but he's come to learn that my experimenting makes for really delicious meals - and I never hear him complaining about eating them :P

This quinoa pilaf was a bit of a bare fridge combination - I had limited ingredients but wanted to make something that was tasty and delicious so I threw together what we had and dug through our little herb garden to add an extra flavour boost. What I came up with was a delicious Warm Apple and Feta Quinoa Salad that was a huge hit in the SIL house - and so simple to make!

If you're looking for a quick and easy meal, this is one for you - I'm not much of a meat eater so I'll eat this for dinner with a side salad, however, for Jesse I'll serve him up a smaller portion with some grilled steak or chicken. It'd also make a fantastic side dish for Thanksgiving or Christmas or anytime you're entertaining - just increase the recipe! 

Get the recipe after the jump...

Recipe: Healthy Quinoa Pancakes

You know how they say "Running around like a headless chook"? Well lately, that chook has been yours truly. I have been insanely busy and haven't had a chance to bake a thing. 

Usually, when you're in a rush - pancakes are totally out of the question... but what about thick, fluffy, delicious pancakes that are still thick, fluffy and delicious after they've been in the freezer. Now we're talking!  

After posting my Quinoa Banana Pancakes I got dozens of requests for a similar pancake without banana - so of course I got to work and found the perfect solution that was still just as thick, fluffy and delicious. 

These Quinoa Pancakes are foolproof. If you're worried about being a pancake flop - don't be. For years I have struggled with flat pancakes, undercooked pancakes, pancakes that were just plain inedible - until I came up with this recipe. Even if you manage to flip them all over the place, they're still thick and fluffy. 

We've been eating these pancakes for breakfast with some fruit, yogurt or peanut butter on top - and I'd say you could eat them on the run - but you might choke - so perhaps stick to eating them whilst busy ;P 

Healthy Quinoa Pancakes serves 2-4 depending on serve  
gluten free option, whole wheat option, low fat, clean eating friendly

---

Use one flour option: 
Gluten free option - 
1/3 cup + 1 tbsp buckwheat flour and 1/3 cup gluten free self raising flour 
Whole wheat option - 
3/4 cup wholewheat/wholemeal flour

---

2 tsp baking powder
Pinch of salt, baking soda
1 cup cooked quinoa, cooled (about 1/4 cup uncooked)
1 cup unsweetened applesauce
1/2 cup egg whites or 2 eggs
1/3 cup milk of your choice
2 tsp vanilla
Optional: 1/2 tsp Cinnamon, 2 tbsp honey/maple syrup/sugar for sweetness* 

If you haven't already, cook your quinoa. 
Combine your flour, baking powder, salt, baking soda, quinoa and cinnamon (if using). 
In a separate bowl combine your applesauce, egg whites, milk, vanilla and sweetener (if using). 
Mix together your wet and dry ingredients, stirring until just combined. 
Heat a large frying pan over a medium-low heat, spray with non-stick cooking spray or grease with butter/oil. 
Pour pancake batter into the pan (about 1/4 cup mix for each pancake) and cook until bubbles appear on the top. 
Carefully flip the pancakes over and cook until golden. 
Repeat until all pancakes are cooked, re-greasing if needed. 
Serve immediately, topping with whatever you desire!

*I didn't use any added sweetener as they were sweet enough - but if you like things sweet, you'll probably want to add it!

But tell me, when you've got a busy day - what's your go to breakfast?

Usually I'm in a rush from the get go (as we live 30 mins to an hour out of the city) so I like to have something that takes minimal preparation and can be eaten on-the-go if necessary. 

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Recipe: Quinoa Banana Pancakes

In seventeen days, I turn 21. Why am I telling you this? Because in my almost 21 years of life, I've totally failed at making pancakes from scratch - or really any kind of pancakes. 

I flip them and get batter everywhere, they flop, they burn, they don't cook in the middle - they're just a complete disaster every. single. time....... until now. 

I managed to come up with a recipe for perfect light and fluffy pancakes, full of flavour, low in fat and oh so delicious. It only took me 21 years - but I did it! 

Pancakes are one of those things you kind of have to perfect - especially if you're marrying an American ;) 

Pancakes and breakfast bakes just make breakfast so much fun - they're a million times better than cereal or toast - and these will fill you up better too!

Top them with fruit, maple syrup, yogurt, peanut butter or whatever you feel like.

These pancakes have quinoa in them - but you'd actually never know. The cooked quinoa helps to make these thick and fluffy and adds a nutritional boost - but it disappears within the batter.

Quinoa Banana Pancakes serves 2-4 depending on serve
gluten free option, whole wheat option, low fat, clean eating friendly

---

Use one flour option: 
Gluten free option - 
1/3 cup + 1 tbsp buckwheat flour and 1/3 cup gluten free self raising flour 
Whole wheat option - 
3/4 cup wholewheat/wholemeal flour

---

2 tsp baking powder
Pinch of salt, baking soda
1 cup cooked quinoa, cooled (about 1/4 cup uncooked)
1 cup mashed banana (about 1 cup)
1/2 cup egg whites or 2 eggs
1/3 cup milk
2 tsp vanilla
Optional: 1/2 tsp Cinnamon, 2 tbsp honey/maple syrup/sugar for sweetness* 

If you haven't already, cook your quinoa. 
Combine your flour, baking powder, salt, baking soda, quinoa and cinnamon (if using). 
In a separate bowl combine your banana, egg whites, milk, vanilla and sweetener (if using). 
Mix together your wet and dry ingredients, stirring until just combined. 
Heat a large frying pan over a medium-low heat, spray with non-stick cooking spray or grease with butter/oil. 
Pour pancake batter into the pan (about 1/4 cup mix for each pancake) and cook until bubbles appear on the top. 
Carefully flip the pancakes over and cook until golden. 
Repeat until all pancakes are cooked, regreasing if needed. 
Serve immediately, topping with whatever you desire!

*I didn't use any added sweetener as they were sweet enough - but if you like things sweet, you'll probably want to add it!

So, who's coming over for breakfast at the SIL House?

But tell me, are you a pancake pro? or do you avoid them like the plague like I used to?!

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Recipe: Sweet Potato Banana Muffins (with Quinoa!)

Sometimes I don't know where I get my ideas from. My Mum doesn't bake, my Nanna struggles to get a packet mix right and the only person who I ever cooked sweet things with was my neighbour Audrey when I was four. 

But somehow, I found a way to light the baking spark inside me - and I can't. stop. baking. 

For Jesse, that baking habit is a very.... fufilling habit to have. Why? Because he gets to sample all of the different things I bake and make. 

Sometimes, however, I can't tell him what's in the things that I bake. 

"Oooh, something smells good - what are they?" he'll say as he walks into the house after a day at work. 

"Oh, nothing.. just some banana muffins" I say... leaving off the sweet potato and quinoa.

"They're a bit orange though?" he questions. I have to think fast...

"Whole grains... you know.. flaxseeds and polenta and stuff..." It's okay to fib, I tell myself, because I'll tell him after he's eaten one

And before I know it, a muffin is in his hand and quickly disappears. "Oh yum, baby.. these are good" he says. 

This is when I start doing an internal victory dance, screaming SUCCCEEEEEEESSSSS in my head.

"Oh, Jesse? I forgot to tell you.. they have sweet potato in them.." I say, quietly. 

"Really? Sweet potato? But they taste like banana muffins... and they're good" he says. "Yep - and quinoa too" I add.  "No way"

Yes way. These muffins are filled with healthy ingredients and have no added fat or refined sugars - but they are so good. Which just goes to show - most of the times it's the healthy misconceptions that turn people off good food - but if you don't push those healthy benefits, people are more inclined to try things. 

My family and friends know that every sweet and baked good that comes out of my kitchen is a healthier version - but by now, they know that I wouldn't feed them anything that tastes anything other than amazing.

These muffins are perfect for kids and fussy eaters - and it also makes a delicious cake or quick bread that's perfect on it's own or topped with some cream cheese frosting. If you want to keep things healthy, my favourite cream cheese "frosting" is simple a mix of reduced fat cream cheese and maple syrup. Taste as you go and don't add to much maple syrup - I only use a tiny bit to lightly sweeten it.

Sweet Potato Banana Muffins - makes 12  
gluten free, vegan, clean eating friendly, low fat, healthy, can be refined sugar free or completely sugar free

2 1/2 tbsp dry quinoa, cooked
1/2 cup polenta/cornmeal*
2/3 cup + 2 tbsp plain flour/gluten free flour
2 tbsp flaxseeds, ground
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
3/4 cup pureed sweet potatoes**
2 bananas, mashed 
1/2 cup unsweetened applesauce 
2 tsp vanilla
1/4 cup honey/maple syrup/sugar/sweetener of choice***
Optional: spices/nuts/mix ins of your choice

Preheat oven to 200°C/390°F

Prepare muffins tins or a medium loaf pan or cake tin

In a bowl, combine flour, cooked quinoa, cornmeal, flaxseed, baking powder, baking soda and salt.

In a separate bowl, mash banana and add in sweet potato puree, applesauce, vanilla and honey/sweetener (if using - see tips).

Mix wet ingredients together until combined.

Pour wet ingredients into dry ingredients and stir until just combined. 

Pour your batter into muffin tins or your prepared pan and bake for around 20-25 minutes for muffins or 40-50 minutes for a cake or loaf. 

Leave to cool before removing from tins.

Tips:
*If making these gluten free, ensure you use both gluten free flour and gluten free polenta
**I simply peel sweet potatoes, wrap them in baking paper and then foil and bake them until they're soft. Once they're cooked, I puree them with my Masha or in the food processor and pop them in the fridge. If you don't use all of the puree, simply freeze it for later - but ours never lasts that long! You can also boil/microwave the sweet potato if you prefer.
***I find with all of the fruit, these are sweet enough - but it's up to you!

So tell me, do you have a healthy dish that everyone loves - but doesn't necessarily know it's healthy? 

Now my family and friends kind of expect they're getting a healthier version, even though it tastes incredible - but I often get comments like "there's no way this doesn't have butter" or "well this is going to go straight to my butt!" when it's actually a healthier version!

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