Tag Archives: Quinoa

Sesame crusted Tofu Quinoa bowl

This is such a great recipe for powering up vegetarians.

Its high in protein and contains great nutrients for optimising red blood cells, maintaining healthy bowels and supporting great skin.

You can also make a few servings to have for another lunch or dinner.


500g Firm Tofu

½ Avocado

1 cup Quinoa

3 tbs Sesame seeds

Canned Lentils

1 bunch Spinach

Vegetable stock 2 cups

3 Tbs Tamari

1 tsp ginger

Drain and slice your tofu into squares.

Place in a bowl with tamari and grated ginger.

Marinate whilst preparing quinoa.

Place quinoa in saucepan with stock to cover. Heat  until stock  is absorbed. (Approximately 10—15minutes )

While quinoa is cooking, slice your avocado and set aside.

Rinse your spinach, chop into small pieces.

Drain the tin of lentils

Add the spinach to the quinoa to wilt for the last 5 minutes.

Heat a non stick frypan and add sesame seeds for a minute to toast. Set aside in a bowl.

Add the tofu to the frypan and cook for 4-5 minutes on each side. Take each tofu slice and coat in sesame seeds.

Serve the quinoa and spinach in a bowl. Add a few slices of tofu, some of the lentils and garish with avocado.

Season with salt and pepper to taste.

Orange and Carrot Quinoa Salad

Orange & Carrot Quinoa SaladI love the concept and practice of eating colour. Each colour has certain nutritional attributes and health benefits. Our featured colour, orange has plenty of vitamin C and beta carotene which are both vital for strong immunity and good skin to name a few.

Why not keep colour in mind, next time you are choosing something to eat? See what you are drawn to, it might be something that your body needs more of.

This salad is a nice way to keep some fibre as well as vitamin C, beta carotene, essential fatty acids and protein in your day. It can be used as an accompaniment to another protein or eaten on it’s own.



1 cup Quinoa

2 Carrots

1 1/2 Oranges

3 tbs Sunflower seeds

1 tsp Cumin powder

1 tsp Agave nectar

1 tsp Sea salt to taste

4 tbs Coriander leaves

2 tbs Olive oil


Put the quinoa in 2 cups of water in a saucepan and bring to a boil. Turn down to low to simmer until liquid is absorbed.

Meanwhile, grate the carrot and put aside in a bowl.

Scrape the outer peel of the orange to make the zest and then juice the orange.

Add the zest and juice to the bowl.

Add the cooked quinoa to the carrot mix and combine.  Set aside to cool slightly and absorb the juices.

In a separate bowl, Pour in the agave, cumin, sea salt and olive oil and whisk until combined.

Pour the dressing over the quinoa salad and sprinkle with coriander leaves and sunflower seeds.

Toss and serve.


Quinoa & Chia Muesli Bars

DSCN2924Whats not to love about this recipe? It’s full of super healthy ingredients, it’s gluten free and vegan and it tastes great too.

The coconut flour really enhances the other flavours. Dates are good to bring out the sweetness without having to add sugar or syrups and the chia seed help everything stick together without eggs and flour.


1/4cup coconut flour

1/4 cup quinoa flakes

1 cup dates soaked in 1 cup water

1/2 cup chia seeds

1/4 cup sunflower

1/4 cup pumpkin seeds

1/2 cup Dried Cranberries

¼ cup water

Start by soaking the dates in 1 cup water for around 30 minutes

DSCN2916Whilst they are soaking, preheat the oven to 180 C and line your square baking tin with baking paper

Measure out the dry ingredients and place in a mixing bowl

DSCN2915Put your dates with the soaking water in the blender until a smooth paste and add this to the dry ingredients and mix through.

Use the ¼ cup of water to add moisture as required.

Once ingredients are well mixed, tranfer to the baking tin and smooth down evenly to all corners.

Bake for 20 min

Let stand for 5 minutes and then cut into 16 squares

You can keep these in the freezer