Trying to be gluten-free has increased my curiosity in other food and other alternatives so here's what I had for lunch today.
Warm Quinoa (keen-wah) for lunch
1/4 cup quinoa
1/4 cup water
1/2 cup soy milk*
1/4 large packham pear, diced
1/2 tbsp linseed meal
1/2 tsp ground cinnamon
2 tsp raw sugar
2 tbsp granola/muesli (optional)
fruits of choice (I used strawberries)**
1) Mix all ingredients except for the last two in a small saucepan and simmer for 15 minutes or until all liquid is absorbed. To check that quinoa is cooked, the quinoa grain should be transparent with a tiny white center. Remove from heat
2) Add in 3 tbsp soy milk and stir in granolo/muesli if using and fruit.
*I use the sugar-free asian type of soy milk because it's made from water and milled soya beans whereas the kind that is sold by vitasoy and all has weird ingredients like safflower oil and malt extract.
**I want to try adding bananas, blueberries, mangoes and coconut. =) Should be yummy. Omit the muesli if you are gluten intolerant
DINNER! I was itching to get home from work to try these little babies out! Again, taken from my trusty Stoneage Fusion by Lisa Elks and adapted to what I had on hand...
Broccoli, Purple Sweet Potato and Carrot fritters (makes 4)
1 cup finely chopped broccoli, lightly steamed
1/3 cup grated carrot, heated in the microwave for 50 seconds on high
1/2 cup mashed purple sweet potato (ordinary is fine but not as sweet)
2 big tbsp rice flour
2 big tbsp buckwheat flour
1/2 tsp baking powder
1/2 cup soy milk
2 tbsp chopped parsley
salt and pepper to taste
1) Mix flours and baking powder together, add in egg and milk and whisk to combine
2) Add in mashed sweet potato and mix well, add in broccoli, carrot, parsley, salt and pepper
3) Heat a skillet sprayed with olive oil spray and place 2 1/2 heaping tablespoonfuls for eat fritter, fry until browned then turn over and cook further. Serve with vinaigrette*
*Mix 2 tsp olive oil, 1 tsp balsamic vinegar, dash of salt and juice of half a lime.