Root Vegetable & Quinoa Rosti

 

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This is a really tasty recipe for this time of year, utilizing root vegetables.  It’s quite comforting with middle-eastern spices and works with your healthy diet plans. Feel free to  use what root veggies you have on hand – just be careful of your heat when cooking – the natural sugars can burn – so medium to medium-low heat and a sharp eye and nose is needed.

Root Vegetable & Quinoa Rosti

adapted from I Quit Sugar

Serves 4

Ingredients:

1 small onion, chopped finely

1 large clove of garlic, minced

2 medium carrots, peeled and grated

1 small sweet potato (or 1/2 large), peeled and grated

1 medium parsnip, peeled and grated

1/2 cup ground almonds or almond meal (sub in 1/2 cup more cooked quinoa if you don’t have any)

1 cup cooked quinoa

1/2 cup  gluten-free all-purpose flour (I’m using PC)

3/4 tsp salt

1/2 tsp ground pepper

1 tsp cinnamon

1/2 tsp ground cumin

2 tbsp tahini

1 tbsp curry paste (I used Patak’s mild yellow curry paste)

2 eggs

cooking oil of our choice (I use ghee)

Directions:

In a small frying pan, with a bit of cooking oil or ghee, saute onion on medium heat until somewhat browned, about 5-7 mins. Add garlic and stir around for one minute. Remove from heat.

Combine all the ingredients, including the onion/garlic mixture, and mix well, until all the flavours are well incorporated.

You can make them into large burger shapes, or like a rosti, as I’ve done here.

In a 10 inch cast iron or non-stick skillet, melt one tablespoon of ghee or cooking oil of your choice over medium heat. Tip mixture into pan and using a spatula, press down and go around edge and tuck it in and press it down and make it tidy.

Cook slowly – being careful of your heat, remember not to let it get too hot  – these veggies have lots of natural sugars and will burn. After about 10 minutes, place a plate over the rosti. Flip the pan over, and the rosti should now be on the plate. Place pan back on heat and put another tablespoon of cooking oil or ghee in your pan. Once melted, slide the rosti back into the pan so the other side can cook.  Cook for an additional 6-8 mins, being careful of your heat. Slide out onto plate.

Cut into wedges and serve with a chunky raita.  Here’s how I make mine:

Raita:

1 cup plain yogurt, 1/2 cup diced cucumber, 1/2 tsp salt, 1/2 tsp ground cumin, 1/4 cup chopped fresh cilantro.

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Lemon Quinoa Salad with spinach, feta, caramelized onion

quinoa salad

I’ve been cooking quinoa (pronounced keen-wah) quite a lot lately and we really love it. It’s easy to prepare and similar to rice in it’s cooking method. I look at it as a high-protein carbohydrate that is ready to be flavoured however you like. This salad is a good example. It can be made ahead a day, is a great traveller for a picnic/bbq — I always make this to take up to the cottage as it’s good for a few days in the fridge. . So why not try it as a way to start using quinoa? Make sure you rinse the quinoa well before cooking and buy organic if you can.

Lemon Quinoa Salad with Spinach, Feta and Carmelized Onion

adapted from Dish Entertains

serves about 8

1 cup of quinoa (uncooked)

1/4 cup of butter or ghee

2 red onions (white onions are fine if you don’t have red, but red looks better in the salad), sliced thinly

3 cloves garlic, minced

1 cup diced feta cheese (1/2 inch (1 cm) cubes)

6 cups baby spinach, washed and chopped coarsely (or  3 cups finely chopped kale or swiss chard)

salt and pepper to taste

Rinse and cook quinoa according to package directions. When done, remove from heat, fluff with a fork and cool.

Heat a large pan over medium heat, and melt butter or ghee.  Add onions, sprinkle with a good pinch of salt and cook slowly, stirring often, for about 10 minutes. Put in more butter if it gets dry.  Add minced garlic and continue to cook until onions are golden brown – about 15 more minutes.  Remove from heat and let cool.

In a large bowl, combine quinoa, feta, lemon zest and spinach or kale. Add 1/2 a cup of Simple Vinaigrette (recipe below) and  season with salt and pepper. Serve cool or at room temperature.

*I used preserved lemons in the recipe which work well also

Simple Vinaigrette

makes about 1 1/2 cups

1 cup olive oil

1/3 cup vinegar (your choice – I used balsamic)

juice of 2 lemons (that you already zested for salad)

2 tsp maple syrup or honey

1/2 tsp salt

1/2 tsp ground pepper

2 tsp dijon mustard

Mix all ingredients.

carmelize the onions and garlic

assemble ingredients

carmelized onion, lemon, feta, spinach

Delish