Week night fast food

Week night fast food

We are definitely fast food, one dish, mid week eaters but still like tasty and healthy dishes.

This week we had a flying visit to Sydney where we both did a little work but really it was all about Leonard Cohen, wow what an amazing concert.  It had to be hands down the best thing I’ve ever seen.  If you get the chance go…and thanks Nick it was a fabulous surprise.

But travelling to Sydney in the week leaves little time for cooking so this week we had one of our current favourites.  It sounds a little unusual but believe me if you haven’t started eating roasted cauliflower you will want to after trying this.

The other key ingredient in this dish is Quinoa (pronounced 'keen-wa' or 'kin-wah') is native to the upper Andes of Bolivia, Peru, and Ecuador.  The most surprising feature of quinoa is its high protein content of 12-18% which is higher than meat.
It's also a good source of calcium, phosphorus, magnesium and iron. It has a low GI, is gluten free and high in dietary fibre.

With all of these great features it is unsurprising that the Incas called it the 'mother of all grain'.  If you haven’t yet discovered this it’s a great option in salads, use it like couscous and if you’re trying to cut down your evening intake of carbs this is a great find.

It’s easy to prepare, just simmer it in stock or water to cover, top it up as necessary till you see the seeds open and all the liquid is absorbed.  Or follow the instructions on the packet.  I can now buy this in the organic section of our local Woolworths, it comes in three different colors’ so please try it.   I’m interested to hear your thoughts.

I found the following recipe in one of our national weekend magazines and have addapted it slightly.  

Roasted Cauliflower with Quinoa

1 whole cauliflower

½ cup Quinoa

1 cup chicken or vegetable stock

1 bunch chives, finely chopped

Cheese, use goats, feta or Labanne or even a good quality yogurt will work what ever suits your taste or is in the fridge.  My choice this week is Labanne. 

Oive oil, salt and Pepper

Chop the cauliflower into small pieces and toss in a little olive oil in a roasting pan, season with salt and pepper.  Place in a hot oven 180C.  Turn a couple of times and cook till golden brown.

Meanwhile cook the Quinoa in the chicken stock.

Combine all ingredients except the cheese, season and add a little fresh olive oil to taste.

Serve with a dollop of Labanne, or a sprinkle of your chosen cheese.

You will love it believe me!

Mary