Grain fed

[Recipe 1] SWEET POTATO, QUINOA and EDAMAME SALAD with MISO DRESSING transforms into 
[Recipe 2] SWEET POTATO, QUINOA and SALMON CAKES
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Happy Halloween folks! Are any of you doing anything special on the 31st? My boys are Trick or Treating this year, for the very first time, and they’re SO excited. We also decorated a batch of gumnuts and made little skeleton heads and spooky screaming spiders with pipe-cleaner legs. The elves are for the Christmas tree (love getting in early with Christmas decorating). Their little hats are the pointy bits from inside an egg carton, stuck on with our trusty hot glue gun.
Here’s an orange and black recipe to celebrate Halloween. We’re a bit obsessed with quinoa at the moment (like the rest of the world). My lovely gluten-intolerant brother-in-law looked after our boys one night last week, so I made him (and us!) this Sweet potato, quinoa and edamame salad with miso dressing. It’s a conglomeration of my Roasted pumpkin and mixed seed salad and Roast corn, quinoa and pea salad and it’s pretty damn yummy.
The sweet potato, edamame, black sesame seed combo is lovely – I often serve up that combination on sushi rice with grilled fish. We love edamame and they’re such a kid-friendly vegetable, with all that squeezing and popping.
The sweet potato, quinoa and salmon cakes, made with a planned-over portion of the salad, are devoured by my boys. This recipe is a great way to stretch out a small portion of salmon, which is expensive, and also not a very sustainable fish. I use egg rings to make perfect little circles, but feel free to make them without – they’ll just be more free-form and fritterish. I’ve used both methods, and they work equally well.
Footnote: Thanks EatSmart for featuring these recipes on your blog!

Halloween GumnutsQuinoa, sweet potato and edamame salad[Recipe 1] Sweet potato, quinoa and edamame salad with miso dressing

Ingredients (serves 4–6 for two meals, ie. salad serves 6, salmon cakes serve 4):
2 heaped tablespoons (45g) white miso paste
2 tablespoons olive oil
2 orange sweet potatoes (about 750g/1½ lb), peeled, cut into 2cm cubes
Salt and freshly ground black pepper
800g (28 oz) frozen unshelled edamame, or 400g (14 oz/2 cups) frozen shelled edamame
2¼ cups (450g) white quinoa
3 cups coriander (cilantro), chopped, plus extra to serve
¼ cup black sesame seeds (or white, if unavailable), toasted
Miso dressing (for salad only):
2 heaped tablespoons (45g) white miso paste, extra
1 tablespoon honey
2 teaspoons soy sauce (gluten-free or regular)
Small piece ginger, grated and chopped, about 1 tablespoon
1 tablespoon (15ml) water
1 tablespoon (15ml) rice wine vinegar

Preheat oven to 200°C (390ºF).
Mix 2 heaped tablespoons miso paste and olive oil together to form a paste. Toss with the sweet potato in a large bowl, until well-coated. Place sweet potato onto a baking tray lined with baking paper. Season. Roast for 20 minutes or until tender. Set aside.
If using unshelled edamame, squeeze the beans from their pods. Blanch shelled edamame in boiling water for 5 minutes. Drain and allow to cool. Add edamame to the roasted sweet potato.
Combine quinoa and 3 cups of water in a saucepan. Bring to the boil, cover and simmer for 5 minutes. Remove from heat and stand, covered, for ten minutes or until water has been absorbed. Spread quinoa out on a tray and set aside for ten minutes to dry. Add to the sweet potato and edamame, along with the coriander and sesame seeds.
♦ Reserve ⅓ of the undressed Sweet potato, quinoa and edamame salad (about 4 cups) for the Sweet potato and quinoa fritters.
Meanwhile, make miso dressing. Place dressing ingredients in a small saucepan and warm over a low heat, stirring, until miso and honey are dissolved (1–2 minutes). Set aside to cool. Drizzle dressing over the remaining salad, and toss gently. Scatter with extra sesame seeds and extra coriander.

  • Black sesame seeds are simply white sesame seeds, unhulled. They contain about 60% more calcium than hulled sesame seeds, and have a lovely strong, nutty flavour. They’re available at Asian food stores. If you can’t find them, they can be easily replaced with white sesame seeds. You can toast them yourself, or cheat and buy them pre-toasted.
  • White miso paste is available from Asian food stores.
  • Contrary to my heading, quinoa isn’t actually a grain, but a seed. It’s commonly referred to as a grain though – Coles even label their variety as ‘Organic white grain quinoa’. It’s gluten-free and is readily available from health food stores, and from the health section of large supermarkets.
  • Edamame are young soybeans, salted and boiled in their pods. They’re readily available from Asian food stores, and are usually sold frozen. As they’re already cooked, they need only be defrosted or lightly blanched before serving. They’re eaten by squeezing (or popping!) the soy beans out of the pods with your fingers. They’re very popular as bar snacks in Japan. *sigh*
    I always sigh when I mention Japan. *sigh*
  • You can prepare the salad one day ahead. Store the prepared quinoa and dressing in separate containers. Store the cooked sweet potato and podded edamame together. Prepare the coriander and assemble the salad close to serving time.
  • Undressed salad, reserved for the fritters, can be stored in the fridge for up to 3 days.

Quinoa sweet potato cakes[Recipe 2] Sweet potato, quinoa and salmon cakes

Ingredients (serves 4, makes 12–14 cakes):
3 eggs, lightly beaten
3 tablespoons sweet chilli sauce
½ cup (75g) plain (all-purpose) flour (gluten-free or regular)

½ teaspoon salt
4 cups reserved undressed Sweet potato, quinoa and edamame salad
1 large salmon fillet (about 350g/12 oz), skinned and finely chopped
3 tablespoons finely chopped chives or spring onions (green part only)
4 tablespoons olive oil, for frying
Chilli mayo, to serve

Lightly whisk eggs and chilli sauce. Gradually add flour and salt and whisk to combine.
With a potato masher, roughly ‘crush’ the reserved undressed Sweet potato, quinoa and edamame salad. Break up the sweet potato chunks, as these help to bind the cakes.
Add the egg mixture, chopped salmon and chives (or spring onions), and mix thoroughly. Cover and refrigerate until required.
Heat 1 tablespoon olive oil in a large non-stick frying pan. Place four oiled egg rings into the pan and fill each with about ½ cup fritter mixture. Flatten lightly with a spatula. Fry about 3 minutes, carefully remove the egg ring, and turn cakes over to cook the other side. Cakes should be golden and firm to touch.
You can also make free-form cakes without egg rings, by using ½ cup mixture for each fat little cake (approx. 8cm/3″ x 1.5cm/½” high). Don’t make them too thin or they won’t hold together.
Repeat with remaining mixture. Cakes can be served at room temperature or kept warm in a low oven until you’re ready to serve.
Serve quinoa cakes with a simple green salad and chilli mayo.

A star is corn

[Recipe 1] ROAST CORN, QUINOA and PEA SALAD transforms into 
[Recipe 2] CORN, PEA and QUINOA FRITTERS
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This Roast corn, quinoa and pea salad is an absolute ripper; zingy and zesty and perfect for Spring. I’ve based the recipe on one our friends Eileesh and Michael made for us last Summer. They barbecued their corn, but the weather isn’t quite warm enough for me to lift the BBQ lid yet (or clean the damn thing!), so I’ve roasted my corn in the oven instead. Eileesh and Michael’s salad featured roasted red pepper, which was fantastic; but I’ve swapped it for fresh peas as they looked so pretty at the market AND I reckon corn and peas are the perfect marriage.
You can serve the salad as is, or alongside chargrilled lamb, chicken or fresh tuna. It’s easy to modify for children and even babies – see tips below the recipe.
Reserve a portion of the salad (undressed) and you can make a batch of fabulous Corn, pea and quinoa fritters for dinner the following night. My boys adore these, and so do we! Ciao for now.

Roast corn, quinoa and pea salad[Recipe 1] Roast corn, quinoa and pea salad

Ingredients (serves 4–6 for 2 meals; ie. salad for 6, fritters for 4):
500g (1 lb) white quinoa, rinsed and drained

6 corn cobs, silk and husks removed
2 tablespoons olive oil
400g (14 oz) fresh podded peas (start with 1 kilo/2¼ lb unpodded)
3 cups coriander (cilantro), chopped
3 cups flat-leaf parsley, chopped
(Note: you’ll be reserving ⅓ of the above undressed salad ingredients for Recipe 2 below)

Lime chilli dressing:
½ cup lime juice (from 3–4 limes)
3 teaspoons lime zest, chopped

2½ tablespoons extra virgin olive oil
2 tablespoons honey, warmed slightly

½ teaspoon dried red chilli flakes
½ teaspoon salt

Preheat oven to 200°C (390ºF).
Place corn cobs onto a baking tray lined with baking paper, drizzle with olive oil and roast for 20 minutes. Remove from oven, allow to cool slightly, and cut the kernels from the cob with a sharp knife. Transfer to a large bowl.
Meanwhile, blanch the peas in boiling water for 3–4 minutes, drain and add to the corn.
Combine quinoa and 3 cups of water in a saucepan. Bring to the boil, cover and simmer for 5 minutes. Remove from heat and stand, covered, for ten minutes or until water has been absorbed. Spread quinoa out on a tray and set aside for ten minutes to dry. Add to the corn kernels and peas, along with the coriander and parsley.
♦ Reserve ⅓ of the undressed Roast corn, quinoa and pea salad (about 6 cups) for the Corn, pea and quinoa fritters (recipe 2).
To make the lime chilli dressing, place dressing ingredients in a screw-top jar and shake well until combined. Drizzle dressing over the remaining salad and toss gently.
Salad serves 6 (or 8 as a side).

  • Quinoa is a gluten-free South American seed, available from health food stores and from the health section of large supermarkets. It’s very high in protein and has a lovely nutty flavour.
  • You can use 400g (14 oz) frozen peas instead of fresh podded peas. Blanch in boiling water for 1–2 minutes.
  • You can prepare the salad one day ahead. Store the prepared quinoa and dressing in separate containers. Store the cooked corn and peas together. Herbs should be prepared and added close to serving time.
  • Leftover salad is fab for lunch!
  • Undressed salad, reserved for the fritters, can be stored in the fridge for up to 3 days.
  • Baby tip: Before adding the dressing and herbs, you can puree a portion of corn, peas and quinoa, for babies over 8 months old. 
  • Fussy kid tip: To modify the salad for kids, stir a small can of drained tuna, and 1 tablespoon of egg mayonnaise through 1 or 2 cups of dressed or undressed (as preferred) salad. You can even add a chopped boiled egg. Voila! Healthy, kid-friendly tuna salad. 

Corn, pea and quinoa fritters[Recipe 2] Corn, pea and quinoa fritters

Ingredients (serves 4, makes 16–18 fritters):
1 cup (150g) plain (all-purpose) flour (gluten-free or regular)

1½ teaspoons salt
3 eggs, separated
½ cup (125ml) milk
♦ 6 cups reserved undressed Roast corn, quinoa and pea salad
3 spring onions (scallions), white parts only, thinly sliced (reserve green parts for serving)
Olive oil for shallow frying
Sliced avocado or guacamole, to serve

Combine flour and salt in a large bowl.
Whisk the egg yolks and milk in a separate bowl and gradually add to the dry ingredients, whisking until smooth.
♦ Add the reserved undressed Roast corn, quinoa and pea salad, and the spring onion whites, and stir well.
Beat the egg whites until soft peaks form and fold into the fritter mix.
Heat 1–2 tablespoons olive oil in a large non-stick frying pan. Use a heaped ¼ cup of batter per fritter, and flatten lightly with a spatula. Fry 4 fritters at a time for about 2 minutes each side, until golden and firm to touch. If your stovetop is large enough to accommodate them, you can use two frying pans at a time.
Repeat with remaining batter. Fritters can be kept warm in a low oven, lightly covered with foil, until you’re ready to serve.
Serve fritters topped with sliced avocado or guacamole. Scatter with chopped green ends of spring onions.