Name of Recipe: Quinoa and 4 Veg
Recipe courtesy of Mixing it up HK
(
http://mixingituphk.blogspot.com.au/2012/07/quinoa-four-veg-cakes.html?m=1)
Ingredients:
30g brown basmati rice
70g parmesan, chunks or fetta cheese (or mixture of both)
handful of fresh basil
100g quinoa, soaked or rinsed
1 medium leek, cut into chunks
1 medium zucchini, quartered
1 large clove garlic
15g olive oil
80g baby spinach leaves
2 large eggs
1 red capsicum, chargrilled, peeled & diced
a good grind of salt and black pepper
Method:
1) Measure 100g uncooked quinoa into the steam basket, remove and rinse well or soak overnight inside the TM bowl and drain. Add 400g of filtered water. Cook for 18 minutes at 100°C on speed 4 until quinoa is plump and slightly crunchy. MC lid on.
2) While the quinoa is cooking. Cut the cheeks off the red capsicum and place on a sheet of aluminium foil under a high grill until blackened. This should take about 10 minutes. Then wrap the capsicum in the foil and set aside to cool. Later peel off the skin and dice. Set aside.
3) Pre-heat oven to 180°C.
4) Rinse and dry the TM bowl and lid and add brown rice, mill for 30 seconds on speed 9. Set aside.
5) Add the parmesan cheese and fresh basil to the TM bowl and grate for 15 seconds on speed 8. Set aside with the milled rice. If using fetta, crumble and add at step 7.
6) Add leek, zucchini and garlic to the TM bowl and chop for 3 seconds on speed 5. Add oil and sauté for 2 minutes at 100°C on speed 1.
7) Add baby spinach leaves and sauté a further 1-2 minutes with the MC lid on, until the leaves begin to wilt.
Return the milled rice, parmesan & basil and cooked quinoa to the TM bowl together with the remaining ingredients (eggs, diced red capsicum). Season well, then combine for 5 seconds on reverse, speed 4.
9) Grease a muffin pan well with coconut oil and scoop the mixture into the muffin holes, fill to the top, press down and level with a spoon.
10) Bake for 18-20 minutes or until golden. Allow to cool and set slightly before removing from the pan. Serve warm or at room temperature.
Delicious with tomato chutney & rocket.
variation ideas
substitute a brown onion for the leek.
substitute semi-dried tomatoes for red capsicum, stir through at step 9.
substitute cubed roasted sweet potato for the zucchini, stir through at step 9.
