Food Quinoa
My children like quinoa very much if I use it to thicken soup. It gives the soup texture and nutty taste. Definitely a better choice to make the soup creamy and healthy. I used the Flageolet beans here because it is high in potassium and tumeric coconut milk combination makes this soup well balanced and fragrant.
Luchito Garlic & Guajillo mix is a good wholesome quality spice. It blended in well with the seafood without overpowering the fresh taste of seafood. The Cucina Jalapeños give this quinoa dish a kick with the right amount of heat.
Today’s cake is gluten free and dairy free if not using the Maple Cream Cheese Topping. My children are not fans of cakes in general but both like this Quinoa Carrot Dates cake. Quinoa flour is definitely a better choice for its higher protein content and contains all nine essential amino acids. Is important to choose the right ingredients in our home cooked food since we put in so much effort in cooking.
CREAMY CAULIFLOWER QUINOA COCONUT SOUP
INGREDIENTS:
600 gm Cauliflower (small florets)
1 medium yellow onion (diced)
2 cloves garlic (chopped)
2 stalks celery (diced)
2 medium carrot (diced)
5 stalks fresh thymes (or 1 Tsp dried)
1 can Absolute Organic Tomatoes Diced
1/2 cup Absolute Organic White Quinoa
1 Tbsp Biona Organic Coconut Oil Cuisine
1 can Biona Organic Golden Coconut Milk with Turmeric
1 can Biona Organic Flageolet Beans (rinse and drain)
Salt and Pepper to your taste
COOKING INSTRUCTIONS:
1. Rinse the Absolute Organic White Quinoa thoroughly, which will remove the bitter taste.
2. Add 1 cup of water and cook until it is boiling. Turn the fire to low and simmer with lid on until all water is gone. Ready for use later.
3. Heat a pot and use 1 Tbsp of Biona Organic Coconut Oil Cuisine to sweat the onions and garlic until fragrant. Add the carrot, celery, cauliflower and thyme. Cook for 1-2 minutes and add a can of Absolute Organic Tomatoes Diced and 1 can of water. Bring it to boil and simmer in medium fire for 10 minutes.
4. Scope out about half of the vegetables out of the pot and set it aside for later.
5. Cook the soup for another 10 minutes. Turn off the fire and add 1 can of Biona Organic Golden Coconut Milk with Turmeric. Blend the soup with handheld blender until smooth.
6. Turn the fire back, add the cooked quinoa, the rest of the cooked vegetables and the drained Biona Organic Flageolet Beans. Season with salt and pepper to your taste.
7. Cook until it boils again and simmer for another 5 minutes. Can serve it with fresh thyme. This is a hearty gluten free, diary free soup.
MEXICAN SEAFOOD QUINOA RICE
INGREDIENTS:
1 cup Absolute Organic Red Quinoa (rinse and soak)
1 cup Basmati rice (rinse and soak)
1 red onion (diced)
4 cloves garlic (chopped)
1/2 red bell pepper (diced)
1/2 yellow bell pepper (diced)
2 Tbsp oil
1 can Absolute Organic Tomatoes Diced
3 cup chicken broth/water
2 Tbsp Gran Luchito Garlic Guajilo Fajita & Taco Mix
1 cup Corn
200gm squids
300gm prawns
200gm scallops
200gm any boneless white fish
100gm green mussels
20 strands Kitchen & Love Sargol Saffron Strands (soak in 2Tbsp hot water)
1 Avocado (diced)
2 stalks Cilantro
1 yellow lemon
20 slices of Kitchen & Love Sliced Tri-color Jalepenos
COOKING INSTRUCTIONS:
1. Wash and dry all the seafood. Marinate the seafood with 1 Tbsp of Gran Luchito Garlic Guajilo Fajita & Taco Mix.
2. Use a wok/deep pan/cast iron skillet with lid. Heat 2 Tbsp of oil and sweat the onion and garlic for 2 minutes. Put the rest of 1 Tbsp Gran Luchito Garlic Guajilo Fajita & Taco Mix in and the can of Absolute Organic Tomatoes Diced. Cook for 1-2 minutes, add the broth and boil for another minute.
3. Stir in the rice and Absolute Organic Red Quinoa. Cover with the lid and cook until only some liquid is left (10 minutes). Stir in diced bell pepper and corn. Cook until all the liquid gone.
4. Stir in half the marinated seafood and arrange the rest of the half seafood on top. Drizzle the Kitchen & Love Sargol Saffron Strands over it. Cover with lid and simmer in low fire for about 8-0 minutes.
5. It should be fluffy and moist when is done. Garnish with avocado, parsley, Kitchen & Love Sliced Tri-color Jalepenos and lemon.
CARROT QUINOA WALNUT DATES CAKE WITH MAPLE CREAM CHEESE TOPPING
INGREDIENTS:
1 box Amisa Organic Gluten Free Quinoa Flour
3/4 cup brown sugar
4 eggs
2 tsp vanilla
1/2 cup whipping coconut
1/4 cup Biona Organic Coconut Oil Cuisine
1/2 cup apple sauce
1 cup shredded carrot
1/2 cup SunRidge Farms Walnuts-Halves & Pieces
7 pieces Absolute Organic Medjool Date (sliced)
2 tsp baking powder
1 tsp baking soda
1 tsp Absolute Organic Cinnamon Powder
1/2 tsp nutmeg powder
1/2 tsp ginger powder
Pinch of salt
Maple Whipping Cream Cheese Topping (Optional)
250gm cream cheese
200ml whipping cream
5 Tbsp Biona Organic Maple Syrup
COOKING INSTRUCTIONS:
1. Lightly beaten the egg with the brown sugar. Add the vanilla, Biona Organic Coconut Oil Cuisine, apple sauce and whipping coconut. Mixed well.
2. Mix in the carrot, Absolute Organic Medjool Date and 1/2 cup chopped SunRidge Farms Walnuts.
3. Stir in all the rest of the dry ingredients. Not over mixing it.
4. Pour the thick mixture into a 7 inches greased pan or a brownie pan.
5. Bake the cake in preheated oven (180C) for 35-40 minutes. It is done when you insert a toothpick and it comes out dry.
6. Let the cake cool down and refrigerate it for at least 2 hours before spread the topping if you are using maple cream topping.
7. Whip the whipping cream until medium peaks. (What are medium whipped cream peaks? When you lift the beaters or whisk out from the bowl, a slightly sturdy peak should form on them.)
8. Whip the cream cheese with maple syrup until smooth and light. (Note: It is important to make sure the cream is very cold and the container is dry and cold). Gently fold both together and refrigerate it for at least 2 hours before spreading it over the cake. Decorate the cake with whole toasted walnuts.
9. Or you can whip the remaining can of coconut whipping cream (must be cool in refrigerator before whipping) with 1Tbsp of Icing sugar until it smooth and whipped (about 2-3 minutes). Serve with the cake by drizzling the smooth whipped coconut cream.
If not, you can serve the cake warm or cold plain.
Recipes - © 2021 Chai Moon Leong