One of my oldest friends, (and by oldest I mean I have known her forever, not that she is old), has recently started her own whole foods journey. Yay, I am so excited for her! It can be really daunting when you first start out so it’s nice to have some simple and versatile recipes on hand to keep you going. I.e. the one I am about to share 🙂
Her first question for me was ‘what do I do with quinoa?‘, which is funny, because quinoa was one of those foods I avoided when I first decided to ditch the processed foods and start eating more healthily. Mainly because I had no idea what to do with it and also it just seemed so…hippy.
There’s a reason it seemed hippy to me (of course). You see, I was on my
any excuse for a holiday BabyMoon in Byron Bay the first time I heard of the stuff. It was on the menu EVERYWHERE. If you haven’t been, Byron Bay is basically the Portland of Australia, except it’s sunny with lots of surfers instead of grey and rainy….so technically the complete opposite, but weirdly the same! And yes, I am aware I am starting to sound like I have a strange obsession with Portland…just go with it.
Anyway a while after the holiday I started noticing it at the store, curiosity got the better of me and I just had to google it. I won’t go into the details (and there are many) but basically, it’s a powerhouse of awesomeness. Needless to say I bought my first bag and it is now a regular visitor in our home. See my time saving tip below for fitting quinoa into meals when your are pushed for time during the week.
Now, on to our poppers. These guys pack a flavour punch and are chock full of veggies. My kids love them and so do we. I have served them up:
- falafel like with some hummus and yoghurt
- over a salad alongside a nice soft boiled egg
- cold as snacks throughout the day
- as sandwich/wrap fillers alongside some arugula, tomatoes and hummus
I make a huge batch and freeze some for during the week when you can’t be bothered making dinner, or you have no leftovers for lunch the next day (my husband practically cries when there are no leftovers and he has to take a regular old sandwich for lunch).
Time Saving Tip: On a Sunday I tend to cook up a big batch of quinoa in the rice cooker and freeze it in 1 cup portions to use throughout the week.
What do you think? I would love to hear from you. Pop over to Facebook and say hi, tweet on twitter or pin to Pinterest for later.
- 1 cup cooked quinoa cook according to package instructions
- 2 medium zucchini
- 3 tbsp whole wheat flour
- 1/2 brown onion finely chopped
- 3 cloves garlic crushed
- 2 spring onions white and light green parts only, finely chopped
- Zest from 1/2 a lemon
- 2/3 cup crumbled feta or vegan alternative
- 1 large egg or 1 chia egg
- Salt and pepper to taste
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside
Using the grating attachment on your food processor or the large holes of a box grater, grate the zucchini. Pop it into a sieve and set over a large bowl or in the sink. Sprinkle it with a pinch of salt and let it sit for about 10 minutes to release some of its water
After 10 mins place the zucchini in a nut milk bag or clean dishtowel, and squeeze well to remove as much water as you can. Once you think you have squeezed it all out, squeeze some more - it needs to be really dry
Place the dried zucchini in a mixing bowl. Add in the flour, chopped onion, garlic, spring onions, lemon zest, crumbled feta, egg, salt and pepper and mix well
Wet your hands (to prevent sticking) and form little balls/poppers using a heaped teaspoon of mixture at a time. You should be able to get about 25
Bake the poppers for 15 mins, flip over and bake for another 15 mins until golden and crispy
Remove from the oven and let cool on the baking sheet for 3-5 minutes before serving