Quinoa With Toasted Almonds & Dried Cranberries

Quick & Easy!

This quinoa stove top casserole recipe is delicious by itself, and goes well with moist curry dishes, or stews and casseroles

Not boring! Quinoa has lots of flavor, and the veggie cube, cinnamon & bay leaf, almonds and cranberries add even more flavor. And, of course quinoa is always gluten free.

4 - 6 Servings: This quinoa stove top casserole cooks quickly because the almonds and quinoa are roasted, and then boiling water is added. The quinoa should be drained well before roasting.

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Ingredients:
1 cup quinoa
1/2 cup slivered blanched almonds
1 tsp light olive oil
1 1/2 cups boiling water
1 vegetable stock cube
1/2 tsp salt
1 cinnamon stick
1 bay leaf
1/2 cup dried cranberries

Directions:
1.Soak the quinoa 15 minutes in cold water
2.Stir the quinoa with your hand, pour off most of the water and drain through a fine mesh strainer
3.Shake dry in the strainer, then set the strainer over a bowl.
4.Heat a wide bottomed pan on medium heat and add the light olive oil
5.Stir and toast the sliced almonds until golden, then remove from pan
6.Add the quinoa. Stir and toast until dry and turning color
7.Add boiling water, veggie cube, salt, bay leaf and cinnamon stick, and dried cranberries
8.Bring back to boil, cover, turn the heat to simmer, cook for 10 minutes or until all the water is absorbed
9.Remove from heat and allow to sit five minutes with the lid on
10.Fluff gently with a fork and serve

Ingredients
1 cup rolled oats
1 cup fat-free cottage cheese
8 egg whites
1 teaspoon cinnamon

Directions
Blend ingredients in food processor.
Pour onto heated pan by the 1/4 Cup, cooking 2-3 minutes per side.

Toast some wholemeal or granary, rye (etc) bread. Thinly sliced.

Spread on some peanut butter/cashew butter/almond butter/hazlenut butter

Peel a banana and thinly slice it

Lay the pretty slices of banana on top of the nut butter.

Now eat, and enjoy!

Egg & Salmon Sandwich

Ingredients
1 ounce smoked salmon
1 slice of tomato
1 whole-wheat pita bread
½ teaspoon capers
2 large eggs, beaten
1 tablespoon red onion, chopped
½ teaspoon extra-virgin olive oil
Salt to taste

Method : In a small pan, heat oil at medium heat. Add and cook onion, for 1 minute, till it softens. Then add egg whites, salt, capers and cook. Keep stirring, and cook for 30 seconds. Egg whites will set. Once done, scoop egg, salmon and tomato into toasted pita.

30g giant porridge oats
1 small banana peeled and thinly sliced
85ml skimmed milk (can use soya if prefer)
85ml water
1 teaspoon of ground cinnamon
1 tablespoon flaked almonds, lightly toasted

1. Place the oats, banana, milk, water and cinnamon in a heatproof bowl and microwave on high for 2 minutes. Stir and microwave for another 2 minutes.
2. Sprinkle over the flaked almonds and serve.

120g porridge oats
180g wholemeal flour
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
350ml buttermilk
250ml milk
60ml vegetable oil
1 egg
5 tablespoons caster sugar
3 tablespoons chopped walnuts or any other nuts that you fancy!

1. Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, wholemeal flour, bicarbonate of soda, baking powder and salt.
2. In another bowl, combine buttermilk, milk, oil, egg and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
3. Lightly oil a frying pan or griddle, and preheat it to medium heat. Ladle 5 tablespoons of the batter onto the hot pan; cook the pancakes for 2 to 4 minutes per side, or until brown.