I couldn’t get this picture of quinoa patties out of my head from Cook Republic. After pinning them on the quinoa pinterest board, later in the day I thought they’d be good for the little man, so I pinned them to the kid food board (which is in need of more inspiration so keep your suggestions coming please!). So flying solo tonight, with the husband interstate for a few days, I thought I’d try them out.
Side note: I do tinker with a lot of recipes when my husband is out of town. If your husband is of the same variety (meat & 3 veg) you might want to serve these for a light lunch rather than dinner. I don’t want any marital discord on my hands…
I wanted to remove the gluten (bread) and add some fish – having just visited the cash’n’carry on the weekend and acquired 24 tins of wild Alaskan salmon. So I served these with a mixed salad, kale chips and baked sweet potato (1hr in the oven).
You could easily substitute the tin salmon for some fresh, sustainable salmon. BTW I’m having big issues with fish and sustainability at the moment – anyone else? I feel comfortable with my free range butcher, but apart from this canned wild salmon (hardly my first choice), where does one turn for fresh, sustainable, wild fish?
I’d love to tell you the little man ate all of his patties, but alas, no. He did at least try one, which is a big step from a few weeks ago, thanks in part to “French Kids Eat Everything” – my current favourite read!
Let me just start by saying I did not name this salad. Every time I have this my husband thinks he is being hilarious by asking if I’m eating a smug salad. Hence it is now known in our house as a “smug salad”.
Why smug? Well it has those two on-trend superfoods – kale and quinoa. I’ve talked about the benefits of kale in this baked mushrooms with kale recipe but haven’t yet discussed quinoa.
So what is so special about quinoa? Firstly, it’s awesome for those gluten intolerant people (like my mum – happy mother’s day btw!), so it is a good substitute for couscous or even rice. Secondly, quinoa contains more protein than any other grain (even though it is not a true grain, it is usually referred to as an “ancient grain” because it was part of the diet of pre-ColumbianAndean civilizations), as well as being high in fibre, low-gi, rich in antioxidants and calcium. And it is doesn’t involve too much processing to get it at your local health food store or supermarket, so it’s pretty close to its natural state.
During summer, this was my go-to salad. It’s when I really started experimenting with quinoa for quick lunches and chopped salads just taste more interesting than an ordinary salad, this seems particularly so with quinoa.
2 stems curly organic kale, stalk removed and chopped
½ cup organic quinoa, cooked to packet instructions
½ cup roughly chopped cucumber
½ cup roughly chopped tomatoes
1 avocado, roughly chopped
good handful of parsley, chopped
juice of ½ to 1 lemon
Rinse the cooked quinoa under the cold tap through a sieve. Push the excess water through and leave to drain.
After chopping the kale, put it into your salad bowl and pour a little olive oil over it. Now rub, rub, rub the kale in between your fingers making sure the oil is massaged into kale. It should slightly change colour.
Once you're done with the kale, mix all the ingredients together in the bowl. Squeeze the lemon juice, mix around and taste. You might not need any additional olive oil and will likely need to adjust the amount of lemon juice according to your taste buds.