Quinoa – Wholefoodspace

Quinoa balls with lentils – pure pleasure

Andreas — Sun, 29 Oct 2023 17:10:26 +0000

These quinoa balls with lentils are quite a fine dish. They go with almost everything. Just some vegetables and sauce and you can feast on. For this very recipe, I made a super tasty caper sauce,. This one is absolutely perfect.

Quinoa balls with lentils

An absolute highlight are these delicious balls. In an even more delicious caper sauce. You just have to try it once. So many side dishes go well with it, so there’s always variety.

Quinoa balls with lentils

Quinoa balls with lentils is an absolute hit. They are coated with a delicious caper sauce. Best enjoyed with mashed potatoes or other potato products.

Course Side dish

Keyword capers, herbs, mustard, Onions, Quinoa, red lentils, Spices, yellow lenses

Prep Time 20

Cook Time 30

Total Time 50

Servings 1 person

Ingredients

150 g quinoa
250 g red or yellow lentils
1 shallot or onion
2 tbsp fresh parsley
or 2 tablespoons dried parsley
1 tbsp mustard
3 – 4 tbsp potato flour
0,5 tsp cumin
1 pinch each of garlic powder and onion powder
salt and pepper to taste
water for boiling

Caper sauce

500 ml water
1 pinch of salt
1 shallot or onion
1 – 2 tsp tarragon fresh or dried
30 – 50 g capers
3 – 4 tsp mustard
2 – 3 tbsp flour type 630
1 squeeze of lemon juice optional

Instructions

Simmer quinoa with 2 – 3 times the amount of water for 15 minutes. Then let it steep covered for another 5 minutes.
Also simmer the lentils with 2-3 times the amount of water.
Mix quinoa and lentils.
Add the spices, parsley and the rest of the ingredients to the mixture and knead lightly. If the mass is too liquid, add a little potato flour.
Bring the water to a boil in a saucepan.
From the mass always cut small balls and round.
Put them into the boiling liquid. Turn down the temperature and let them steep in it for about 10 – 15 minutes until they float to the top.

Caper sauce

For the caper sauce, simmer the water withS alz, the shallot and the tarragon for 5 minutes. Then stir in the mustard and add the sieved capers.
Mix the flour in a cup with a little cold water and add to the sauce. Then bring to the boil briefly and season with salt. Depending on the taste and thickness of the sauce, use more or less flour. If necessary, refine with lemon juice.

Tip

My quinoa balls with lentils were refined with a delicious caper sauce with mustard. But it also tastes a leek sauce to it.

As a side dish is suitable mashed potatoes or rice.

Interesting to know

Quinoa is often used as a grain substitute. Red or yellow lentils have a shorter cooking time than other types of lentils. Quinoa and lentils harmonize well with each other.

Lupine dumplings with lentils – ingenious

Andreas — Tue, 26 Sep 2023 18:24:12 +0000

The lupine dumplings with lentils are a super creative alternative to traditional burgers. The taste is a little sweeter and spicier, which is just fantastic. They are incredibly nutritious and go perfectly with almost any vegetable. A good choice to go with them would be my gnocchi and as veggies simply broccoli or carrots cooked in water.

Lupine dumplings with lentils

A dreamy treat, the lupine dumplings with lentils give your meals that certain something to create a special palate experience.

Lupine dumplings with lentils

Lupine dumplings with lentils, the perfect side dish to gnocchi or other potato products. Add to this vegetables of choice and the meal is optimal.

Course Side dish

Keyword herbs, lupine flour, mustard, Potato flour, Quinoa, red lenses, Spices

Prep Time 30

Cook Time 30

Total Time 1

Servings 1 person

Ingredients

For the dumplings

100 g red lentils
25 g lupine flour
2 tbsp potato flour
50 g cooked quinoa
1 tsp mustard
1 prise each salt, pepper, turmeric, curry, garlic powder, onion powder, cumin
1 tbsp parsley
water for boiling

For the sauce

2 tbsp mustard
1 prise of Fenugreek seeds ground
1 splash of soy sauce
salt, pepper and onion powder to taste
1 – 2 tbsp flour type 630 to bind the sauce
300 ml water

Instructions

Simmer lentils with 2 – 3 times the amount of water for about 12 minutes. Then puree.
Stir in lupine flour.
Allow the mixture to swell for 15 minutes.
Simmer quinoa with 3 times the amount of water for 20 minutes.
Then add to the lentil mixture.
Finish with the spices and herbs.
Mix in enough potato flour to make a firmer mixture.
Bring water to a boil.
Form small dumplings from the mixture and place them in the hot water. Then turn down. Leave to infuse for 10 minutes.
When the dumplings float to the top, they are ready. Then remove them with a slotted spoon.
Season the broth with mustard, salt, pepper, fenugreek and soy sauce and thicken with flour.
Then put the dumplings back into the sauce.

Tip

If you have quinoa left over from the day before, you can use it for the dumplings with lentils.

Sieve the sauce if necessary before adding the dumplings, depending on taste.

Interesting to know

Lupine flour can be used in a variety of recipes, including bread, cakes, pancakes, pizza and more. It can also be used as a binder in soups and sauces.

Vegan meatloaf – fluffy consistency

Andreas — Tue, 01 Aug 2023 12:44:47 +0000

Meatloaf is a hearty and tasty change from burgers. With green seed meal and quinoa as the base, it’s filling and still has a fluffy and soft texture. Vegan meatloaf the way I love it. You’ll love it too. What makes it special is the delicious sauce that goes with it.

Vegan meatloaf

A vegan meatloaf is a unique meal. It’s a great recommendation for holidays. Your family and friends will love this super tasty dish! It goes best with my mashed potatoes.

Vegan meatloaf

A vegan meatloaf roasted with green spelt meal and quinoa. Served with vegetables, mashed potatoes and an unusual sauce.

Course main course

Keyword beet, green spelt meal, herbs, mustard, Oatmeal, oil-free, Quinoa, Spices, tofu, tomato paste, Vegan

Prep Time 30

Cook Time 1 30

Total Time 2

Servings 4 person

Ingredients

For the meatloaf

250 g green spelt meal
1 onion
500 ml water
50 g quinoa
150 ml water
150 g oatmeal
200 ml water
2 tsp mustard
2 tsp tomato paste
Salt and pepper to taste
1 pinch of cumin
2 tsp oregano
2 tsp marjoram
1 tbsp fresh parsley
alternatively dried parsley
50 g potato flour
200 g tofu

For the sauce

1 small red beet
1 onion
1 carrot
1 slice of celery
1 parsley root
1 tsp tomato paste
2 – 3 tsp starch flour
200 ml water
100 ml red beet juice
Salt, bell pepper and paprika powder to taste
3 – 4 leaves pointed cabbage optional

Instructions

For the meatloaf

Simmer green spelt meal and finely chopped onion with 500 ml water in a pot for about 5 minutes. Stir again and again. Then cover and let swell for 20 minutes.
Simmer the quinoa with 150 ml of water in a pot for 15 minutes and then let it swell for another 5 minutes.
Cook the oatmeal with 200 ml of water to a porridge.
Mix all the ingredients in a bowl. Add the spices. Stir in the potato flour.
Dab the tofu dry, crumble and add to the mixture. Knead everything again lightly.
Form the whole into a large meatloaf.
In an ovenproof dish with a lid, first pour in a little water, then put 1 -2 leaves of pointed cabbage on top.
Put the meatloaf mixture on top. Cover with 1 – 2 leaves of pointed cabbage. Finally, close with the lid.
Bake in preheated oven at 200 degrees celsius top/bottom heat for about 50 minutes.

For the sauce

Peel beet and cut into small sticks. Simmer in a pot of water for about 20 minutes until soft.
Peel and chop the onion. Fry in a hot pot.
Add peeled and chopped vegetables. Brown a little more with tomato paste. Then pour water and beet juice.
Season the sauce with salt and bell pepper and paprika powder. Bind with starch.
To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.

Tips

Porcini mushroom or mushroom sauce go very well with it.

You can put the meatloaf without cabbage on a baking tray, cover with baking paper and bake.

The mixture is enough for one large or 2 smaller meatloaves. From the rest you can also well form burgers, bake and freeze individually.

Interesting to know

It’s just a perfect holiday meal.

Quinoa with black beans – always delicious

Andreas — Fri, 05 May 2023 17:26:06 +0000

A quick yet nutritious meal. Quinoa with black beans and broccoli. The whole is perfectly rounded off with a white sauce. Within a very short time this meal is prepared.

Quinoa with black beans

Quinoa a versatile and nutritious food alternative to rice that can be used in many different types of dishes. There are several varieties of quinoa, including white, red and black. Each variety has its own distinctive characteristics, but all are similar in terms of nutrition and use. Quinoa with black beans and broccoli in a delicious sauce is a light yet filling meal.

Quinoa with black beans and broccoli

An absolute must is quinoa. It has more fiber than white rice. As a daily serving of green vegetables, broccoli is irresistible. Quinoa with black beans and broccoli is the perfect meal.

Course main course

Keyword beans, Broccoli, light, nutritious, Quinoa, saturating, Vegan, Vegetables

Prep Time 10

Cook Time 20

Total Time 30

Servings 1 person

Ingredients

150 g quinoa
450 ml water
1 broccoli
some leek to taste
1 can black beans
250 ml water
2-3 tbsp spelt flour Type 630
salt and pepper to taste
some soy drink
1 pinch of nutmeg

Instructions

Simmer quinoa with water for 15 minutes. Then swell for another 5 minutes.
Wash broccoli and divide into florets. Then cook in water with the leeks. Strain the finished broccoli.
Strain beans and rinse briefly. Mix with broccoli and leeks.
Bring water to a boil, bind with flour and mix to a thick sauce. To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil. Season to taste with the spices and refine with a little soy drink.
Arrange the quinoa on a plate, top with the vegetables and finally the sauce.

Tip

If quinoa is left over, you can make burgers from it the other day. Quinoaburgers taste great both hot and cold. You can take them to work and have a filling snack.

Interesting to know

My daily serving of green vegetables is completely covered by broccoli.

Stuffed pointed peppers – colorful variety

Andreas — Tue, 02 May 2023 19:01:48 +0000

Peppers are now available throughout the year. Those who have their own garden, you can grow it yourself. Stuffed pointed peppers are particularly juicy and tasty. Of course, other types of peppers can also be stuffed. My stuffed pointed peppers this time is with quinoa. But also couscous or rice offers itself as a filling. No matter which filling you choose. It tastes simply always.

Stuffed pointed peppers

Peppers with a tasty filling is absolutely juicy and tasty food. A filling with quinoa is nutritious and quickly made. The sauce makes the whole creation a delicious meal.

Stuffed pointed peppers with quinoa

Stuffed pointed peppers are stuffed with quinoa, replacing an extra side dish to the meal. Lots of vegetables on top topped off with a delicious sauce. A stuffed pointed peppers is super tasty and nutritious. Quick to prepare in the oven.

Course main course

Keyword Low Fat, main course, nutritious, Peppers, Quinoa, simple, Spices, Vegan, Vegetables, wholefoods

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 2 person

Ingredients

For the pointed bell pepper

3 red pointed peppers
3 yellow pointed peppers
250 g quinoa
500 ml water
1 tbsp parsley
1 tsp paprika powder
1 tbsp potato flour
1 pinch of chili powder
salt and pepper to taste

To the vegetable

250 ml water
2 carrots
2 stalks of celery
1 red bell pepper
2 tomatoes
1 onion
1 tbsp parsley
1 tbsp paprika powder noble sweet
1 pinch of chili powder
salt and pepper to taste
2 tsp potato flour

Instructions

Wash and hollow out the peppers.
Simmer quinoa with double the amount of water for 15 minutes. Stir again and again and add water if necessary.
When the quinoa is soft, transfer to a bowl and let cool.
Add bell pepper, salt paprika powder, chili and parsley. Bind with potato flour.
Fill the mixture into the hollowed out pointed peppers. Close the opening with a slice of carrot or bell bell pepper.
Chop the remaining vegetables, put them in a roasting dish with the water and place the pointed peppers on top.
Bake in preheated oven at 200 degrees celsius top/bottom heat for about 30 minutes.
Bind the finished vegetables with potato flour. Season to taste with the spices.
To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.

Tips

Hollow out pointed peppers is quite easy with a spoon with a long handle.

For more spiciness, add a hot pepper to the sauce when baking in the oven.

Interesting to know

Vegan food can be so versatile.