1/2 cup quinoa
1 cup vegetable stock
2 teaspoons olive oil
1.5 cups sliced mushrooms
1 bunch asparagus, chopped into 2cm pieces
1/2 medium lemon, juiced
1/2 avocado, cubed into 1cm pieces
2 tablespoons flaked almonds, toasted
salt and pepper to taste
1 teaspoon flax oil (use another oil if you don’t have flax)
First prepare the quinoa: wash and drain, then put in pot with stock and boil until all the stock had been absorbed, stirring occasionally. Then spread out on plate or board to cool.
At the same time, roast the vegetables: mix sliced mushrooms with 1 teaspoon olive oil and bake on baking sheet for 10 minutes at 200 degrees C, then add the chopped asparagus after tossing in the other teaspoon of olive oil and bake another 10-20 minutes until it’s as cooked and concentrated as you prefer. When cooked, sprinkle with the lemon juice.
Mix everything together in a bowl and serve.
Oven-baked Chickpea Patties
2 cloves minced garlic
1/2 cup of each of the following: parsley, mint, coriander – chopped roughly
1 can chickpeas, drained
1/2 cup breadcrumbs (use rice or other non-wheat crumbs for gluten free)
1/2 cup besan (chickpea flour) – or use any other type of flour
1 medium onion, diced
4 tablespoons tahini
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground coriander
oil for cooking – I use a spray can of rice bran oil
Using a food processor, chop herbs and garlic together until finely chopped. Put into a large bowl.
Chop chickpeas until fine in the food processor – use the ‘pulse’ function to avoid turning them into a paste.
Add chickpeas and the remaining ingredients (except oil) to the herb mixture, and mix well.
Shape into little patties and put onto oiled oven tray. Spray or brush with oil.
Bake for 15 minutes at 180 degrees C, then flip and oil the other side, and bake a further 15 minutes or so. They should be dark brown and crispy.
Serve with the quinoa salad above, plus some hummus or other dip, and olives.
Variation: you can fry these in hot oil, which will make them tastier but much higher calorie.
When quickly reheating things like the chickpea patties, I use a sandwich press to keep them crisp rather than microwaving.