Roast Vegetable Quinoa Salad

I’d had a naughty few days and needed a healthy pick me up. I saw a similar version of this salad online somewhere and just adapted the recipe to use up what I had in the fridge. I had some sweet potato, heaps of fresh coriander and some ricotta. The only thing I bought was the punnet of cherry tomatoes because the idea of using roast cherry tomatoes was too appealing to pass up. It was a very filling salad, but you never feel heavy after eating something like this. Oh and I LOVE olives. I usually buy them in jars, and this week at ALDI I found they had jars of olives for about half the price of the local supermarket! YAY! So I bought a few jars and have been enjoying my little snack for a few days now.

So as far as the roast vegetables go, all I roasted was tomatoes and sweet potato. Some other options could be parsnip, beetroot, brussel sprouts, pumpkin, artichoke or capsicum. Its totally up to you and your fridge! I also saw a recipe during the week that had roast parsnip, artichoke and beetroot, and they sautéed tofu in soy sauce and added it to the salad. That sounded delicious!

Roast Vegetable Quinoa Salad

(Serves 4, Prep time 10mins, Cooking time 25mins)

Ingredients:

1 1/2 cups of uncooked Quinoa

1 punnet of cherry tomatoes

1/2 a large sweet potato cubed

1/2 cup of pitted olives (any kind)

1/4 of chopped chopped coriander/cilantro

1/2 cup of light ricotta cheese

Fresh squeezed lime juice and salt and pepper to taste

Method:

  1. Spray a little olive oil cooking spray onto a baking trap and add the cubed sweet potato and cherry tomatoes. Sprinkle a little salt and pepper on top and bake for about 20minutes qt 200C. The tomatoes are ready when the skins start to break.
  2. Meanwhile, cook the quinoa in a rice cooker with three cups of water.
  3. When the quinoa and vegetables are done, combine in a large bowl with half the coriander, half the ricotta, the olives, lime juice and salt and pepper.
  4. place the rest of the coriander and ricotta on top for serving. You could also fancy it up with a couple of wedges of lime!

 

 

 

Advertisements

Sweet Potato and Haloumi Quiche

The name of this recipe is a sweet potato and haloumi quiche, but really its a sweet potato, spinach, red onion, mustard, ham and haloumi quiche, but that was just too long! When Craig and I were dating he made a quiche similar to this one and I was so impressed I married him! Since that time this quiche has evolved by incorporating lots of ideas mostly found in various Donna Hay magazines. However Craig can still claim the sauteed onion and seeded mustard base, and that is one of my favourite parts!

Sweet Potato and Haloumi Quiche

(preparation time 20min, cooking time 50minutes, serves 6)

Ingredients

1 sheet ready rolled puff pastry (thawed)

1 tbs olive oil

2 tsp seeded mustard

½ medium red onion thinly sliced

70g baby spinach stems removed

200g sweet potato thinly sliced

50g shaved ham

4 eggs

1 ½ cup milk

2 tbs melted butter

1 cup grated cheese

½ cup self raising flour

Salt and Pepper to taste

Method

1. Preheat oven to 180C. Spray a 24cm quiche dish with cooking spray. Place puff pastry sheet on dish and press to shape into the dish. Poke holes with a fork into the pastry case to prevent the case form puffing up too much when you dry bake it. Place the pastry case into the oven and dry bake in the oven for 10minutes.

2. Heat the olive oil in a frying pan. Add onion and seeded mustard, stir fry until the onion is soft. Add the onion and mustard mixture to the base of the puff pastry case once dry baked.

3. meanwhile, place the sliced sweet potato in a microwaveable bowl with a few tablespoons of water. Cover with plastic wrap and microwave for a couple of minutes on high to soften the sweet potato.

4. Place a thin layer of ham on top of the onion and mustard mix followed by the spinach and then sweet potato. repeat this one more tiome so you have two layers of each (except the onion). Place the sliced haloumi on top of the last layer of sweet potato.

5. Whisk together the egg, milk, butter, flour and a little salt and pepper in a mixing bowl. Fold in the cheese and slowly pour the mixture over the layered spinach, sweet potato and haloumi. You will find that the cheese tends to stay on top but this means that a nice cheesy crust forms.

6. Bake the quiche in the oven for 30-35 minutes or until the top is golden. Allow it to cool a little before cutting into it. You can eat it hot or cold, both are great! Serve with a salad or some steamed vegetables.