Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Quick meals with quinoa

Quinoa and broccolini salad

Quinoa and broccolini salad

Quinoa keeps well and lends its nutty goodness to salads, snacks and sweets.

In the not-so-distant past, quinoa was an obscure ingredient with a name we struggled to pronounce (that's "keen-wah" if you're still not sure), best known as a staple food of Latin American countries such as Peru and Bolivia.

Despite its relatively recent arrival to our pantries, quinoa's cultivation dates back to the time of the Aztecs and Incas. These days, it's easy to find in supermarkets, delicatessens and health food shops, and comes in white, black or red, or in mixed packets of all three. It has a good shelf-life when stored in a cool, dark place in an airtight container.

Quinoa is often touted as a superfood, but supposed super-powers aside, it's just damn tasty. Used as a grain, though it is in fact a seed, it has a distinctive nutty flavour, and is quick to prepare, while for the gluten-intolerant, it has the added benefit of being gluten-free.

We love quinoa for its versatility. It's excellent in summer salads to serve at barbecues, adds body to soups, and makes for a beautifully fluffy pilaf. It's also surprisingly good in sweets - instead of making a rice pudding, simmer quinoa in lightly sweetened coconut milk, then chill it and serve it with tropical fruits, or whip up a batch of the raspberry-studded quinoa pancakes here; served with yoghurt they pass for a relatively healthy breakfast, but we love ours with ice-cream and maple syrup for dessert.

Quinoa and broccolini salad
Serves 4 as a light meal or side
Cook 200gm quinoa in a large saucepan of boiling salted water until tender (15-20 minutes), drain well and spread on a tray to cool (30 minutes). Combine in a bowl with 1 bunch finely chopped broccolini, ½ cup chopped mint, ½ cup chopped flat-leaf parsley, ½ cup chopped rocket and 2 thinly sliced spring onions. In a separate bowl, combine the finely grated rind and juice of 1 lemon, 1½ tbsp red wine vinegar and 1 finely chopped garlic clove, stand for 5 minutes, then whisk in 120ml extra-virgin olive oil and season to taste. Drizzle over salad, toss to combine and serve.

Quinoa pancakes
Serves 4
Sieve 150gm wholemeal flour, 75gm plain flour, 2 tsp baking powder, ½ tsp bicarbonate of soda and 1 tbsp caster sugar into a bowl, stir in a pinch of salt and make a well in the centre. Crack 2 eggs into well, add 375ml well-shaken buttermilk and 2 tsp vanilla extract, and whisk until smooth. Stir in 1 cup cooked quinoa and rest for 20 minutes. Heat a little vegetable oil in a large frying pan over medium heat, add ¼-cupfuls of batter, scatter each with 3-4 raspberries and cook until golden on the bottom and bubbles appear on the surface (2-3 minutes). Turn and cook other side (1-2 minutes). Transfer to a tray, wipe out pan with paper towels and repeat with remaining batter. Serve warm with maple syrup, extra raspberries and vanilla ice-cream.

Quinoa and haloumi fritters
Serves 4 as a snack
Cook 200gm quinoa in a large saucepan of boiling salted water until tender (15-20 minutes), drain well and spread on a tray to cool (30 minutes). Transfer to a bowl, stir in 75gm plain flour, 70gm coarsely grated haloumi, ½ cup chopped mint, 2 thinly sliced spring onions, 2 eggs, finely grated rind of 1 lemon and a good pinch of smoked paprika. Season well, mix to combine, then form ¼-cups of mixture into patties. Heat 1cm vegetable oil in a frying pan and fry patties, turning once, until golden brown (1-2 minutes each side). Drain on paper towels, season to taste and serve with lemon wedges.

Corn and quinoa soup
Serves 4 as a light meal
Sauté ½ finely chopped Spanish onion and 1 finely chopped garlic clove in 2 tbsp olive oil in a large saucepan until tender (4-5 minutes). Stir in 180gm quinoa to coat, then add 1 litre chicken or vegetable stock and 750ml water, season to taste, bring to the boil, then reduce heat and simmer until quinoa is tender (15-20 minutes). Meanwhile, drizzle 3 corn cobs with olive oil and grill until tender and lightly charred (6-8 minutes). Slice kernels from cobs and add to soup, then squeeze in lime juice to taste. Check seasoning, ladle into bowls, scatter with halved cherry tomatoes, crumbled feta and coriander sprigs and serve with extra lime wedges.

Hot tip
+ Quinoa contains a high level of saponin, which can give it a bitter, soapy flavour, so rinse it well before cooking - tip it into a fine sieve and hold it under cold running water for a few minutes, then drain it well.

Here are some more quinoa recipes to try.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
What is aquafaba?
20.03.2017
Eight recipes from Flour and Stone
20.03.2017
A homage to classic 1970s recipes
13.03.2017
What is teff and how should you use it?
13.03.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Fuss-free summer recipes

Fish in a flash, a chilled soup, no-cook meals – check out o...

Fast autumn recipes

Looking for some quick dishes to get you through autumn? We'...

Fast summer recipes

Here's a collection of quick and simple (but no less satisfy...

The cheat: curry paste

Take the hard graft out of pounding your own spice mix and p...

The cheat

Keep a jar or two in the pantry to use with pizza, pasta and...

The cheat

Your stockpot is still in the cupboard and winter has deplet...

Dumpling wrappers

These handy wrappers for dim sum can also do double-duty as ...

What to do with Dijon mustard

A dollop of this staple adds a welcome bite to sharpen and s...

What to do with leftover bread

Wondering what to do with that leftover loaf? Here are some ...

Quick meals with rolled oats

The nutty flavour and texture of these little grains of good...

Quick meals with almonds

Nuts are a must on the festive menu, not least almonds, the ...

The cheat: curry paste

Take the hard graft out of pounding your own spice mix and p...

The cheat

Keep a jar or two in the pantry to use with pizza, pasta and...

The cheat

Your stockpot is still in the cupboard and winter has deplet...

Dumpling wrappers

These handy wrappers for dim sum can also do double-duty as ...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×