Tasty Asian Flavours Quinoa – Virtual Vegan Potluck 2013

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“Eating superfoods won’t turn you into a superhero, but it might help you look better in Lycra.” ~ Nicole Cody

Quinoa (pronounced keen- wah) is touted as one of the latest ‘superfoods’ and apparently all the cool and beautiful people have recently discovered it. As you well know, I’m not in the ‘cool and beautiful’ department but I have been eating quinoa for years, and it rocks!

It looks like a grain but quinoa’s actually a seed; gluten free, low in fat, high in complete protein, and chock full of iron, magnesium, calcium, potassium and zinc.

My previous efforts for the Potluck have included Vegan Broccoli, Cashew and Lime Soup and Creamy Satay Hotpot.

Today’s quinoa recipe can be served warm as a side, or cold, as a salad. It’s a terrific dish for all your vegan and vegetarian friends, as well as a tasty addition to your average carnivore’s plate. It also doesn’t take much cooking skill, so it can be prepared by the least confident of cooks! ūüôā

Ingredients:

I cup of quinoa, 2 cups of water or vegetable stock, 1/2 large or 1 small red salad onion finely diced, 1/2 to 1 cup of broken walnut halves, 2 oranges peeled with seeds and membranes removed and chopped into small pieces, 2 scallions/green onions/shallots chopped, 1 small bunch of coriander/cilantro chopped, butter lettuce or similar to serve.

Quinoa white and ready to be cooked

Cooking the Quinoa:

Place quinoa and water or stock into a large saucepan and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, until all the liquid has been absorbed and quinoa is fluffy and delicious.  Feel free to eat a spoonful or two as a taste test.

While the quinoa is cooking, cut up your herbs, onion and oranges, roughly chop or break your walnut halves and drink some water. ¬†Water is good for you. ¬†If it’s cold drink warm water. There, doesn’t that feel better?

Dressing:

1 teaspoon of maple syrup, 1 tablespoon wheat-free tamari or soy sauce, 1/3 cup of fresh orange juice, 1 tablespoon of sesame oil, 1/2 to 1 teaspoon grated fresh ginger root (use this to taste!), 1 to 2 cloves of freshly crushed garlic, 1/2 teaspoon Chinese Five Spice powder (optional but good).

Whisk all ingredients together until well blended, or place into a lidded jar and shake vigorously to combine.

To assemble:

If you want to eat this as a warm side, immediately toss all the other ingredients and the dressing through the quinoa and spoon onto your washed and drained lettuce leaves.

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For a cold side, let the quinoa cool and then add all other ingredients.

It looks very decorative served up in a pretty bowl lined with lettuce, or it can be plated up individually.  This dish makes for great left-overs too!

quinoa with asian flavours

To enjoy the rest of the Virtual Vegan Potluck recipes, click on the navigation buttons below.

Clicking¬†go back¬†takes you to¬†Canned Time¬†‚Äď a vegan delight, where Angela has created the most delectable Pear and Broccoli Sprout Salad with Balsamic Caramelized Sweet Potato Cubes.

Clicking¬†go forward¬†will land you at an unrefined vegan¬†‚Äď hosted by the honestly amazing, undauntable, and most lovely Annie. Her blog is a thoughtful and beautifully assembled exploration of her journey into veganism, and that bumpy road we call life. Hugs and love to you, gorgeous Annie! Her offering today is Sweet Potato Fries with parsley, garlic and lemon zest.

Annie is the original inspiration behind these Virtual Vegan Potlucks, and I’m so glad that I stumbled upon her blog about the time when I first started my own. Thanks too to Somer and Jason for all their efforts with making this Potluck happen.

Thanks for visiting, and enjoy the rest of the Potluck! xx

                      

And if you’d like to start from the beginning of this fabulous Potluck click here.

Vegan Broccoli, Cashew and Lime Soup Recipe – Virtual Vegan Potluck 2012

Today’s post is part of the Virtual Vegan Potluck – where you can find 100 fabulous new plant-based recipes to try at home! Thanks to the awesome Annie, who made this Blogfest possible. ¬†Her Blog is well worth a visit: An Unrefined Vegan.

For the last Potluck I made a Creamy Satay Hotpot Recipe. My offering this time is soup.

I found inspiration for this soup after a trip to a local farmers’ market. It celebrates all things green and good, and is one of the most delicious combinations I’ve tried in ages. ¬†It’s¬†so tasty that non-vegans will happily slurp it up in all its green goodness. And it uses one of my favourite vegetables – BROCCOLI.

Ingredients for 4 big serves: 4 heaped cups of broccoli, 4 cups of silverbeet leaves (or spinach), 2 cloves of garlic, 1 large potato, 2 sticks of celery, 1 cup of raw cashews soaked in water, 3 cups of good vegetable stock, zest and juice of one lime, salt and pepper to taste

*Note on cashews:  Cashews give a lovely creamy texture to this soup without the use of dairy.  They are also magically good for you.  The secret is to soak your cashews a minimum of two hours, but preferably overnight.  More info on soaking nuts here.

Method:

Chop broccoli into smallish pieces and add to a large cauldron.  Then peel your potato, cut into small cubes and add to the pot.

Slice your celery and then peel and chop your garlic cloves roughly, and place them in the pot with the three cups of stock.

Lastly, cut the white rib out of the silverbeet leaves, chop the green section coarsely and stuff this into the pot as well. ¬†Don’t be alarmed if your pot is brim-full. ¬†The vegies will shrink down dramatically as they cook.

Cover with a lid, turn heat to high, and cook for ten minutes, before turning the heat to low.  Continue cooking until the broccoli and potato are soft (this could take five to ten minutes, depending on your stove heat and how big your vegetable pieces are).

While the soup cooks, zest your lime, and then extract the juice.  The lime gives a lovely freshness to this dish, and lifts the flavour superbly.

When the soup is ready, add the lime zest and juice and the soaked cashew nuts. Blend with a stick blender or cool slightly and use a food processor.  Add salt and pepper to taste.  Thin your soup with a little extra stock if necessary.

Serve with some crusty bread, and a good salad, although it’s perfectly delicious on its own. ¬†It’s also good cold the next day, if you can’t be bothered reheating it!

To enjoy the rest of the Virtual Vegan Potluck recipes, click on the navigation buttons below.

Clicking go back takes you to the inspiring Cocina de Nihacc – a vegan delight, where today’s offering is Roasted Tomato and Pepper (Capsicum) Soup.

Clicking go forward will land you at Emmy Cooks – one of my favourite cooking blogs. ¬†Emmy’s meals are simple, delicious and made with an emphasis on practical living and joyful celebration of good ingredients. ¬†I even named the sweetest little calf on our farm after Emmy (that story here). Emmy will show you how to make Creamy Roasted Celery Soup.

Thanks for visiting, and enjoy the rest of the Potluck! xx

Vegan Recipe Bonanza!

Click on the Picture to Travel To Vegan Potluck Heaven...

Hi everyone! I’m inviting you to participate in a Virtual Vegan Potluck, hosted by the wonderful blogger an unrefined vegan¬†on May 12, 2012. ¬†Mark your diaries now! I’ll be contributing one of my favourite recipes, and I’m looking forward to adding a whole pile of new ones to my repertoire.

No matter what your eating style, we could all use more fruits and vegetables in our diets, and at this virtual potluck you’ll get to sample animal-product free, cruelty-free recipes for every occasion:

Course Categories
Beverages
Appetizers/Starters
Breads (Savory, such as rolls, baguette, cornbread, biscuits)
Breads (Sweet, such as banana bread, fruit muffins, cinnamon rolls)
Soups/Stews
Salads
Sides
Main Course
Desserts

If you’d like to share the love and submit a recipe of your own, go here for more details. Make sure you sign up by April 30.

It’s going to be lots of yummy, healthy fun, and should guarantee some new recipe ideas for your kitchen. ¬†How wonderful to be connected with bloggers from all over the world, sharing our cuisine at a virtual feast of goodness and well-being. See you there!