Quinoa Carrot and Sweet Potato Muffin Tin Frittatas

Quinoa Carrot and Sweet Potato Muffin Tin FrittatasHappy New Year! I hope everyone had a nice festive period filled with great and tasty food and hopefully a lot of laughter and joy, too. We left for a short week to Crans-Montana in a search for winter, which we only found up to a certain point (in fact the last day it rained, and we were at 1500 above sea level). Continue reading

Here in Ticino, the weather feels like spring time and although the temperatures are relatively pleasant, it feels wrong for the season. One week during the festive time of the year is not made for dieting and among the foods that have passed through our mouths are a lot of cheese (melted and non), Argentinian beef, dried meat, crêpes, sweet treats, wine, champagne….

When we came back on Saturday I couldn’t wait to go for lighter and healthier food, which I actually craved. After a good night rest, I wanted to make myself something I enjoy but which is lighter and healthier than what my belly had seen during the previous week, so after my jog I prepared these Quinoa Carrot and Sweet Potato Muffin Tin Frittatas. This easy recipe with its colourful combination tasted great with a salad. I think I could almost hear my body saying “Thank you”.

 

 

Quinoa Carrot and Sweet Potato Muffin Tin Frittatas

 

Recipe for 12 pieces

Prep time: 15 min

Cook time: 35 min

 

Ingredients:

70 g quinoa

75 g coarsely grated carrots

75 g sweet potatoes

1 small onion

2.3 dl water

2 tsp. olive oil

¼ – ½ tsp. smoked paprika

2 heaped tbsp. chopped parsley

salt and pepper

3 eggs

3 tbsp. milk (or cream)

80 g fresh goat cheese

Salt

 

Recipe:

Cut the sweet potatoes into ½ cm cubes and finely chop the onion.

Add the olive oil and onion to a pan on a medium fire and fry for 4-5 min, until onion is soft. Mix in the grated carrots and cubed sweet potatoes, toss and cook for another couple of minutes before adding the quinoa. Cook for two more minutes stirring often. Add the water and a generous pinch of salt to the pan. Once the water is boiling cook the onion, carrots, sweet potatoes and quinoa for about 12 minutes on a gentle rolling boil (make sure that all the water has evaporated/been absorbed). Stir regularly and once ready remove from fire and leave it to cool almost completely.

Grease a muffin tin with olive oil.

Beat the eggs together with the milk, goat cheese, paprika and salt to taste and parsley (don’t worry if the mix has a few lumps).

Add the quinoa, carrot, sweet potato and onion to the egg mix, stir together and evenly fill the muffin cups.

Cook in the oven for about 16 min at 180°C, until the top looks cooked and dry. Take the muffin tin out of the oven and leave it to set for a few minutes before removing the mini frittatas from their mould (detach them with the help of a pairing knife). Serve.

Zucchini and Quinoa Salad

Zucchini and Quinoa SaladI absolutely adore zucchini, don’t you? Continue reading

Besides loving their taste, especially when they’re grilled, health wise they have their good arguments and they are very low on calories. I know my calories because when I was twelve I became anorexic and in that process I learned about all the calories in basically all foods and among my favourites were zucchini, salad, cucumbers, tomatoes… They say that the mind retains what it considers important and these food facts have stuck to me more than the grammar rules that apply to the Italian language. In case anyone has questions about anorexia I would be glad to answer them, of course in the margins of my personal experience and knowledge. But today I’m here to talk about zucchini and this salad which is a healthy meal and my mother will agree with me since we enjoyed it together yesterday over a sunny lunch (an almost rare event this summer). The idea to cut the zucchini this way, I found it as I was going through the Betty Bossi site (in French or German) and, I thought it would look and taste nice in a salad (chunky vegetables have a texture I really like). The recipe I saw on the site served it with tomatoes but as I wanted to make this a main dish I replaced them with quinoa, onions, goat cheese and hazelnuts.

Zucchini and Quinoa Salad

Zucchini and Quinoa Salad

 

Recipe for 4 as a main meal or 8 as a starter

Prep time: 15 min

Cook time: 12-20 min

 

Ingredients:

4 small to medium zucchini

160 g quinoa

4 tbsp. olive oil + more to brush the zucchini

2 tbsp. hazelnut oil

2 tbsp. cider vinegar

salt and pepper

2 tbsp. chopped parsley

1 small red onion

100 g fresh goat cheese

1-handful hazelnuts (preferably dry roasted)

 

Recipe

After washing and drying the zucchini, cut them in half lengthwise and then, always lengthwise, cut each half into three equal parts. Brush the zucchini with olive oil. Heat a griddle pan (if you don’t have one use a normal one instead) and add the zucchini slices to colour on all sides on a medium fire. I did it in more batches and once a few pieces were ready, I seasoned with salt and set them aside.

Meanwhile cook the quinoa in two times its volume in water with a little salt for about 10 min. Should there be any, remove excess water.

For the dressing mix together the 4tbsp. olive oil, 2 tbsp. hazelnut oil, the 2 tbsp. cider vinegar and season with salt and pepper to taste. Add half of the dressing to the cooked quinoa along with the chopped parsley. Finely chop the onion and add it to the quinoa too.

Roughly chop the hazelnuts.

Place six zucchini strips on each plate, on top add the quinoa, now crumble the goat cheese before adding the hazelnuts. To finish, drizzle the remaining dressing on each dish.

Spring Quinoa Salad with Ricotta Dressing / Salade de Printemps au Quinoa avec Vinaigrette à la Ricotta

Spring Quinoa Salad with Ricotta Dressing and Ramsons I’ve been into asparagus the whole month but this recipe is something I have already been  making about three times over the last couple of weeks. Continue reading

The most memorable I had this dish was when I could watch the view of the blossoming trees from my terrace  with some light music in the background… just relaxing and delightful. I love the freshness of this recipe and it’s a good idea for a light lunch with some fibre. The main theme in this recipe is spring’s ingredients: asparagus, peas and wild garlic. I enjoyed this salad on my terrace in this mild weather on my terrace…

Spring Quinoa Salad with Ricotta Dressing and RamsonsSpring Quinoa Salad with Ricotta Dressing and Ramsons

 

Spring Quinoa Salad with Ricotta Dressing 

 

Recipe for 4

Prep time : 10 min

Cook time : 10 min

 

Ingredients

240 g quinoa

20 asparagus stalks

160 g fresh peas

4 tbsp chopped wild garlic

1-2 sliced spring onions

 

For the dressing:

100 g ricotta cheese

1.2 dl lemon juice (8tbsp)

1.2 dl olive oil (8tbsp)

Zest of one lemon

Salt and pepper

 

Recipe

To make the dressing mix all the ingredients together and set aside.

Remove the woodier part of the asparagus and with what’s left cut them at an angle into pieces of about 3 cm long.

Place the quinoa in a pan with about two times its volume in water and boil on a low heat for 10 min.

In another pan bring water to a boil add the asparagus for about 3 min. After 1-2 min add the peas to the water.  Remove the vegetables from the pan and place them in icy water.

Add the vegetables to the quinoa with the dressing the spring onions and the wild garlic. Toss and serve.

 

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Version Française

Spring Quinoa Salad with Ricotta Dressing and Ramsons

 

J’ai bien profité des asperges pendant tout le mois mais cette recette je l’ai faite au moins deux à trios fois ces dernières trois semaines. La meilleure que j’ai dégusté ce plat c’était sur le midi, sur ma terrasse entrain de regarder le arbres entrain de fleurir, avec un peu de musique et en regardant le paysage… un moment juste relaxant et délicieux.  J’aime surtout la fraîcheur de cette recette, surtout pendant le déjeuner. J’ai beaucoup aimé la fraîcheur de cette assiette et c’est une bonne idée pour un repas léger avec une bonne dose de fibres. Le thème de cette recette sont surtout les ingrédients du printemps :asperges, petit-pois et de l’ail des ours.

 

Spring Quinoa Salad with Ricotta Dressing and Ramsons

 

Salade de Quinoa de Printemps et Vinaigrette à la Ricotta 

 

Recette pour 4

Temps de preparation: 10 min

Temps de cuisson: 10 min

 

Ingrédients

240 g quinoa

20 asperges

160 g petit pois frais

4 cs ail des ours haché

1-2 oignons nouveaux coupés en lamelles

 

Pour la vinaigrette:

100 g ricotta

1.2 dl jus de citron (8 cs)

1.2 dl huile d’olive (8 cs)

Zeste de 1 citron

Sel et poivre

 

Recette

 

Pour faire la vinaigrette mélangez tous les ingrédients et mettre de côté.

Enlevez la partie ligneuse des asperges et les couper à un angle en pièces de environ 3 cm.

Placez le quinoa dans une casserole avec deux fois sa quantité en eau et cuire à feu bas pendant 10 min.

Porter à ébullition de l’eau dans une autre casserole et ajouter les asperges pendant  environ 3 min. Après 1-2 min ajouter les petit pois. Sortir les légumes la casserole et les mettre dans un bain glacé.

Ajouter les légumes au quinoa avec la vinaigrette les oignons nouveaux et l’ail des ours. Mélanger et servir.

 

 

 

Quinoa Beetroot and Coconut Cakes

Quinoa Beetroot and Coconut Cakes I’m happy because lately I am back to eating more healthy foods. In the book The Flavour Thesaurus, there was a flavour combination I was curious to try: beetroot and coconut. Continue reading

I tried this recipe also because I found some raw beetroot and wanted to make something new. It was one day my mother came over and since it had been at least two weeks we had not shared a moment together I wanted to use ingredients I know she really likes. In front of the fireplace, with a glass of wine we had our lunch on the coffee table. When I was small this used to be our lunch style when my father was away for either work or a golf trip with his friends. I always found it fun to eat, once in a while, in relaxed way.
 

Quinoa Beetroot and Coconut Cakes

Quinoa Beetroot and Coconut Cakes

 

Recipe for 4

Prep time : 10 min

Cook time : 25-30 min

 

Ingredients :

 

140 g quinoa

80 g raw beetroot

1 onion

2-3 red chillies

4 tsp coconut cream

2 eggs

Rapeseed oil

Salt

 

Recipe:

Cook the quinoa in two times its amount in water for 15 minutes and until water is completely absorbed.

Grate the beetroot and the onion and finely chop the chilli.

Once the quinoa is cooked remove from heat and add the coconut cream while still warm and mix. Add the beetroot, the onion, the chillies, the salt, the eggs and mix all together well.

On a medium heat add a little oil to a non-stick pan. Take a heaped tablespoon of the quinoa preparation and place it in the pan. Repeat with the rest of the portions. You will probably have to make this in batches like I did (in case keep them warm in the oven). Cook the cakes for 3-4 min, turn them and cook for another 2-3 min.

Serve warm with sour cream with some coriander in it.