Ingredients:
- 2 cups of white quinoa
- 10 dried tomatoes
- Handful of olives
- 1/4 cup of plant-based milk or water
- 4 tbsp. of coconut oil/olive oil
- Herbs and spices of your choice, I added: Italian herbs, garlic, nigella seeds, fresh or fried onion, dried fenugreek leaves, black pepper, Himalayan salt
1. Soak quinoa for around 6 hours or overnight.
2. Later pour out the remaining water and place soaked quinoa and the rest of the ingredients into a blender and blend until smooth.
3. Place parchment paper on a baking tray and pour out the mixture onto it - around 1 cm height.
4. Bake for around 20 min. at 200C/390F.
5. Take out from the oven and cut into shapes of your choice. Wait until it cools down completely.
This bread is great to have for breakfast or serve with homemade dips or houmous.
Enjoy!
Ingredients:
- 1 cup of quinoa
- 1 tsp. of apple cider vinegar
- 2 tsp. of Italian herbs + other seasoning (optional)
- Salt to taste
- Coconut oil for the baking tray
Toppings: (I used)
- Passata with Italian herbs
- Mushrooms
- Red bell peppers
- Red onion
- Fresh rosemary and thyme
1. Soak quinoa for few hours or overnight.
2. Preheat the oven to 200C
3. Pour apple cider vinegar, Italian herbs, salt and drained quinoa into the blender/food processor and blend until smooth.
4. Take a baking tray, pan with coconut oil and pour enough mixture to form a crust.
5. Place into the over and bake for 15-20 min.
6. Later, take it out from the over, put your toppings on and place the baking tray into the oven for few minutes again or eat them raw of you want.
Enjoy!
Ingredients:
- 4-5 small peppers (red or orange)
- 1/2 cup of quinoa (you can change it to rice or couscous)
- 300g of mushrooms
- 1 onion
- 1 egg
- 2 garlic cloves
- Coconut oil or butter for frying
- 1 tsp. of Italian seasoning/herbes the provences (oregano, thyme, basil)
- Himalayan salt to taste
Stuffing:
1. Cook 1/2 cup of quinoa in 3/4 cup of water for around 20-25 min.
2. In the meantime, fry the mushrooms and onion using a little bit of coconut oil or butter.
3. Turn the heat off and add cooked quinoa, garlic, seasoning and himalayan salt to taste.
4. Mix everything together and leave it for few minutes until it cools down.
5. Add an egg and mix it again.
Make sure the stuffing cools down before you add egg, as it may get harden.
6. Cut the top of the peppers or cut out the green part with seeds (as I did - see the pictures below).
7. Fill the peppers with the stuffing. Put back the peppers' top if you did it the first way.
8. Place it in the over for around 40 min. at 170-180 C.
Enjoy!
