Exotic Curry Quinoa Salad

Exotic Curry Quinoa Salad

When in doubt, quinoa salad! A big fresh bowl of chopped veggies mixed with fluffy quinoa and a good dressing is, as all my friends can testify, one of my favourite to-go dishes for entertaining, potlucks, picnics & barbeques. You just can’t go wrong. It is filling, completely plant based and bursting with amazing nutrition. And if you’re not a fan of quinoa, you can easily substitute it for other grains, such as couscous, millet, buckwheat or brown/black rice. My preference for quinoa stems from the fact that it, compared to other grains, has a higher protein content (8 gm per cup) while also packing a good amount of fibre, and it’s gluten free. And I love the taste and texture – but cooking it right to get it perfectly fluffy is essential! (see instructions below!).

The curry powder and sweet raisins give this salad a great middle eastern twist and reminds me of exotic holidays. The best thing is that you can ‘dress it up’ by adding pomegranate seeds, hummus, falafels & tahini dressing…  or whatever strikes your fancy!

Exotic Curry Quinoa Salad

Exotic Curry Quinoa Salad
Recipe type: salad
Prep time:
Cook time:
Total time:
Serves: serves 2-3
  • 240 ml (1 cup) uncooked quinoa, rinsed + drained
  • 480 ml (2 cups) water
  • small handful (about ¼ cup) raisins
  • ½ large butternut squash (sweet potato works as well)
  • large handful fresh coriander, chopped (25 gm)
  • small handful fresh mint, chopped (10 gm)
  • 2 tsp curry powder (I used a medium spicy one. If you have very spicy, use less)
  • salt + pepper
Tahini Dressing
  • 4 tbsp tahini
  • 80 ml (1/3 cup) fresh lemon juice
  • 80 ml (1/3 cup) water - or more, depending on how thin you like it
  • ½ tsp curry powder
  • ¼ tsp cayenne pepper (optional)
  • salt + pepper to taste
Toppings: toasted walnuts, pomegranate seeds, hummus, falafel, tahini dressing, rocket leaves
  1. Preheat oven to 170C
  2. Bring water to a boil in a pot. Once boiling, add uncooked quinoa and a pinch of salt. Cook over medium heat and set a timer for 10 minutes.
  3. While the quinoa is cooking, peel and cut the butternut squash into pieces, drizzle with a bit of oil, salt + pepper and roast in the oven until soft (about 10-15 mins depending on how large the pieces are).
  4. After 10 minutes of cooking your quinoa, most of the water should be close to gone and the quinoa beginning to soften. Once the water is gone (but not sticking to the bottom of the pot), turn off the heat, add curry powder and raisins, give it a quick stir, and put a lid on the pot. Leave the pot to sit and steam for 15-20 mins while you prep the rest of the salad.
  5. Whisk together all dressing ingredients and add more lemon or salt + pepper if needed.
  6. Once the butternut squash is done, remove from oven and leave to cool while you chop the fresh herbs.
  7. lift the lid off the quinoa and as you stir with a spoon you should have a light and fluffy, perfectly cooked quinoa.
  8. Add the quinoa, roasted squash + fresh herbs to a large bowl and combine well.
  9. Serve on a bed of rocket/spinach and top with pomegranates, walnuts and tahini dressing or your toppings of choice.


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Four Seasons Vegetarian Bolognese

Four Seasons Vegetarian Bolognese

Spaghetti bolognese has always been one of my kids’ favourite meals. The kind of meal I knew they would eat – every time. And finally, after trying many different variations, I feel like I have a vegetarian version that they love as much as the traditional kind with meat. And let me add, if vegetarian is not for you, you can easily make this with meat as well. Or opt for half and half if you’re transitioning or trying to find recipes that include lentils. Either way, a bolognese is a great way to get a good variety of vegetables into children. And best of all, it is versatile!… Make it once and serve it in different ways; with spaghetti (I usually go for a brown rice spaghetti, as pictured), rice, in tortillas, on top of potatoes (think loaded potatoes)… the possibilities are endless. And versatility means time saver, because you make it once and have dinner for several nights to follow. Definitely my idea of a win win!

This vegetarian bolognese features lentils in place of meat. While lentils don’t taste like much on their own, they adapt the flavour of what they are cooked with (hence why some vegetarian meals taste awfully boring). So having a super flavourful sauce happening is super important. And the combination of traditional bolognese ingredients, like onion, garlic, celery, mushrooms and herbs, gives you exactly that. A sauce (and therefore lentils), full of that traditional hearty flavour, which means you’re not feeling like you’re missing the meat. So, here it is. And while this is not really much of a summer recipe, it is a four seasons staple in our house.

Four Seasons Vegetarian Bolognese

Four Seasons Vegetarian Bolognese
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: serves 4-6
  • 2 tsp oil/butter/ghee
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 aubergine, cut into medium chunks
  • 150 gm mushrooms, chopped
  • 1 red bell pepper, chopped
  • ½ cup red wine
  • 2 x cans chopped tomatoes
  • ½ cup dry black puy lentils, rinsed and drained (or even better soaked in water overnight)
  • 1 cup vegetable stock
  • 2 tsp oregano
  • 2 bay leaves (dried)
  • 2 tbsp fresh basil (or 2 tsp dry), chopped
  • 1 tsp salt (or to taste)
  • Pinch black pepper
  • Fresh parmesan to top (optional)
  1. Melt oil or butter in a large pot and add chopped onion. Sauté for a few minutes until onions are soft. Then add mushrooms and leave for 2-3 minutes without stirring. Give it a quick stir and add celery, pepper, aubergine and oregano. Sauté the vegetables for another couple of minutes, before adding the red wine. Then leave to simmer for another few minutes.
  2. Add cans of tomato, vegetable stock, lentils and all the rest of the herbs and spices and bring to a boil.
  3. Reduce to low/medium heat and leave to simmer for 30 minutes until the lentils are cooked. Season to taste, remove the bay leaves and serve over spaghetti with a generous grate of fresh parmesan and a pinch of fresh basil.


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Family Morning Pancakes

Saturday mornings mean pancakes for breakfast in our house. I used to do it as and when, when there was time, but then my son caught on to the trend and now it is an absolute non negotiable part of our weekend. And I love it. It usually looks something like this; kids waking at 7 am, wanting pancakes. Delirious parent stumble out of bed and puts on a cartoon, buying an extra half hour of ‘sleeping-in’ (insert ironic emoji). Soon after, the house is filled with fresh espresso and pancakes on the way. The kids set the table and get to decorate their own pancakes, usually with berries and jam. And, of course, it is usually a total mess, accompanied by laughter, an inevitable measure of toddler drama, and the occasional pancake on the floor  obviously, ha!).

What I love about this recipe is that it is healthy, simple and easy for kids to love. It doesn’t call for much sweetener, is gluten and dairy free, and super satisfying whilst rich in plant protein. It can either be whipped up by hand using a whisker, or mixed in a blender really quickly without any fuss.  When I blend it I sometimes add a handful of fresh spinach or a couple of raw carrots to the batter. Not only does it add some great nutrition, but the kids also love the coloured pancakes and don’t even question the colour green when it involves pancakes. The taste is also very much the same. Since our kids love jam on their pancakes, we usually omit the sweetener in the batter. However, if you like your pancakes sweet you may want to add an extra tablespoon of honey. The addition of cardamom is a childhood favourite and a commonly used ingredient in Scandinavian pancake recipes. It is, however, completely optional and leaving it out won’t affect the end result.

Cheers to weekends!

Family Morning Pancakes
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 10 pancakes (depending on size)
  • 2 organic free range eggs
  • 180 ml milk (I used a dairy free plant milk, but any type will work)
  • 85 gm (120 ml/1/2 cup) buckwheat flour
  • 4 tbsp almond flour (60 ml/1/4 cup) almond flour
  • pinch salt
  • 1 tbsp honey (or other sweetener of choice)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • pinch cardamom (OPTIONAL)
  1. Whisk together eggs, milk, vanilla and honey in a large bowl.
  2. Add remaining dry ingredients and whisk/stir till completely smooth. (alternatively you can blend it all in a blender)
  3. Melt 1 tsp coconut oil or butter on a pan over medium heat and pour a little batter (I used a ¼ cup measuring cup) onto the pan.
  4. Leave it here for a couple of minutes until firm and lightly browned, them flip and do the same on the other side.
  5. Continue till all the batter is used.
  6. Serve warm with your favourite toppings. Some of our favourites include; berries, banana slices, jam & almond butter.

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