These two recipes are for those who suffer from diabetes.but not only ..these are delightful,easy to prepare and gluten free....
VEGETABLE QUINOA SALAD
Ingredients
1 red onion, thickly sliced
2 red capiscums, halved
1 yellow capsicum, halved
1 cup cherry tomatoes
oil spray
1 1/2 cups quinoa
3 cups vegetable stock (make with 3 teaspoons stock powder)
3 tablespoons fresh basil, roughly torn
6 tablespoons balsamic dressing (make a dressing using 3 parts balsamic to 1 part olive oil)
Instructions
Preheat oven to 200ºC. Place vegetables in a lightly-greased ovenproof dish. Spray with oil
and cook in oven. Remove tomatoes after 10 minutes, cook other vegetables for 25 minutes or until darkened at the edges. Remove from oven and place capsicums in a bag. Leave to cool slightly
Meanwhile, place quinoa in saucepan. Pour over stock and add some fresh herbs, if preferred. Cover with a lid and bring to the boil..Reduce heat to a simmer and cook for about 12-15 minutes until all water has been absorbed. Stand for 5 minutes before fluffing up with a fork
Spoon quinoa into a bowl. Peel capsicum and chop roughly. Add to quinoa with roasted tomatoes, roasted onion, basil and dressing. Toss lightly and serve warm.
CHICKEN RISOTTO
Ingredients
cooking oil spray
150g chicken tenderloins
1 small onion, finely chopped
3/4 cup salt-reduced chicken stock*
1/2 cup arborio rice
1 cup frozen peas
2 tablespoons grated parmesan cheese*
black pepper, to season
Instructions
Spray a frying pan with oil. Cook chicken over a medium heat for 3-4 minutes each side or until cooked through. Transfer to a plate.Add onion to pan. Cook until soft. Add stock and rice to pan. Simmer for 10 minutes, stirring, until rice is tender and liquid has evaporated. Stir in peas and cheese. Cook for 1 minute.Transfer risotto to a serving plate. Top with chicken, season with pepper and serve.
Ingredients
1 red onion, thickly sliced
1 yellow capsicum, halved
1 cup cherry tomatoes
oil spray
1 1/2 cups quinoa
3 cups vegetable stock (make with 3 teaspoons stock powder)
3 tablespoons fresh basil, roughly torn
6 tablespoons balsamic dressing (make a dressing using 3 parts balsamic to 1 part olive oil)
Instructions
Preheat oven to 200ºC. Place vegetables in a lightly-greased ovenproof dish. Spray with oil
and cook in oven. Remove tomatoes after 10 minutes, cook other vegetables for 25 minutes or until darkened at the edges. Remove from oven and place capsicums in a bag. Leave to cool slightly
Meanwhile, place quinoa in saucepan. Pour over stock and add some fresh herbs, if preferred. Cover with a lid and bring to the boil..Reduce heat to a simmer and cook for about 12-15 minutes until all water has been absorbed. Stand for 5 minutes before fluffing up with a fork
Spoon quinoa into a bowl. Peel capsicum and chop roughly. Add to quinoa with roasted tomatoes, roasted onion, basil and dressing. Toss lightly and serve warm.
CHICKEN RISOTTO
Ingredients
cooking oil spray
150g chicken tenderloins
1 small onion, finely chopped
3/4 cup salt-reduced chicken stock*
1/2 cup arborio rice
1 cup frozen peas
2 tablespoons grated parmesan cheese*
black pepper, to season
Instructions
Spray a frying pan with oil. Cook chicken over a medium heat for 3-4 minutes each side or until cooked through. Transfer to a plate.Add onion to pan. Cook until soft. Add stock and rice to pan. Simmer for 10 minutes, stirring, until rice is tender and liquid has evaporated. Stir in peas and cheese. Cook for 1 minute.Transfer risotto to a serving plate. Top with chicken, season with pepper and serve.
ENJOY IT...
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