Tag Archives: sweet potato

Quinoa with Veggie Chips

Topped with a greek yogurt dressing

Topped with a greek yogurt dressing

It is so hot in Cairns and we wanted a dinner that was light, healthy and meant no baking.  So I created this salad topped with a yogurt sauce. Meals that show off the beauty, colour and flavour of simple vegetables are always my favourites. We loved it and hope you do too.

Ingredients

I cup of Quinoa

2.5 cups of water

1 massel stock cube

2 tablespoons of pine nuts

1 sweet potato

1 eggplant

1 red capsicum

100 grams of natural yogurt or greek yogurt

3 tablespoons of lemon juice

2 tablespoons of minced garlic

2 tablespoons of tomato pesto

1 tablespoon of coconut oil or olive oil

oil to sauté

salt

optional

parsley to top

asparagus to add some green

 

Cook the Quinoa

In a saucepan place

1 cup of quinoa

2.5  cups of water

1 massel vegetable stock cube or a teaspoon of stock powder

Cook for 20 minutes until the water has been absorbed by the quinoa

Whilst it’s cooking

Lightly brown 2 tablespoons of pine nuts and set aside

Prepare and Cook the veggies

Slice the vegetables in strips and place one type of vegetable at a time into a heated and lightly oiled pan and sauté until cooked and browned. When each vegetable is cooked set aside and do the next one.

When all vegetables are cooked place the 2 tablespoons of garlic and the 2 tablespoons of tomato pesto in the pan and lightly cook then add the cooked vegetables and sauté for a further 3 minutes until the vegetables are well coated with the garlic and tomato.

Prepare the Quinoa

When the quinoa is cooked add 1 tablespoon of the lemon juice (you will need the rest for the yogurt) and the pine nuts and 1 tablespoon of coconut oil and lightly stir through the quinoa.

Prepare the Yogurt Sauce 

Mix 2 tablespoons of lemon juice and a generous pinch of salt through the yogurt

To serve

Place the quinoa in each serving bowl or plate, top with the vegetable chips and spoon over yogurt.

2 Colour Potato Gnocchi with Gorgonzola

My son ate 5 bowls of this in one sitting

My son ate 5 bowls of this in one sitting

Yes my son ate 5 bowls of this Gnocchi in one sitting (he has grown to over 6ft tall – maybe it was the Gnocchi). It’s his favourite dish. I make this with a Gorgonzola sauce and prosciutto crumble but my kids do like really strong flavours, if yours don’t you could just as easily use parmesan or tasty cheese instead of Gorgonzola and make the dish veggo by omitting the prosciutto crumble and using parmesan or herbs to garnish.

Ingredients

For the Gnocchi
2 cups of sweet golden potato (sometimes called yam or kumara)
2 cups of white potato (I like Desiree)
1 Egg
1 cup of Gluten Free Self Raising Flour
3 heaped teaspoons of Herbs (I used fresh Parsley, Chives and Oregano from my pot plant garden because that’s what I had, you could also use Basil)

For the Sauce
2 teaspoons of crushed garlic
1 cup of sour cream
100g of Gorgonzola (or other cheese)
1/2 cup of vegetable stock (I use Massels, it has no nasties and is gluten free)

To finish off
3 tablespoons of prosciutto fried till crisp and crumbled or grated parmesan or chopped fresh herbs
Chopped Baby Spinach

Making the Gnocchi
1. Dice and cook the potatoes till soft, drain and cool. Whilst cooling I make the sauce.
2. Once cooled mash the potato very well
3. Add 1 egg
4. Add flour 1/3rd at a time and mix in well
5. Bring a large pan of water to the boil and then bring it down to simmer
6. Using floured fingers and a floured teaspoon, gently take teaspoons of the potato mixture and form them into Gnocchi shapes – don’t overwork them or they will become heavy.
7. Carefully drop them into the simmering water, don’t overload the saucepan.
8. When Gnocchi have floated to the top let them cook for 1 – 2 mins before removing with a slotted spoon. Don’t let them cook for any longer or they will become soggy.
9. Place the Gnocchi on a bed of chopped baby spinach (so your kids get some greens and because baby spinach is sooo yummy) and pour the sauce over the gnocchi, garnish and serve

Making the sauce
1. In a saucepan fry the garlic till browning
2. Add sour cream and stir regularly till melted
2. Crumble in the Gorgonzola and melt whilst stirring regularly
3. Add the vegetable stock