I think its a bit chilly for the time of year and I fancied some healthy comfort food, so I made a large savoury crumble. I used 225g of ground quinoa and plain gf flour (total) 110g coconut oil 1 teaspoon of low salt bouillon and whizzed it up in my food processor.
I had bought too many chestnut mushrooms and baby plum tomatoes so used them with onion garlic red lentils carrots peas ginger and dried chillis, I just washed and chopped the veggies put them in a casserole dish covered with water and bouillon and topped with the crumble mix and baked for around 45 mins 170C so I baked a potato at the same time. This is healthy comfort food and it's easy to cook plus the coconut oil gives the crust a really nice subtle flavour.
It's gluten free + vegan and packs a nutritional punch so how good is that...π
Hey, This looks very filling Jerry and great itβs gf and vegan so it gets top marks from me. Iβm going to give this a go....So the quinoa is in the crumble? This might be a daft question (itβs been a long day!) did you cook the quinoa first as Iβd have thought it would be too hard if it wasnβt cooked?? Ali ππ±
Hey thanks Ali, what I do is pour some quinoa into a coffee grinder and grind it into a coarse grain and use it like flour. The lentils cooked from scratch with the raw veggies as there was plenty of stock, so I cooked everything from raw in the oven including a baked potato...
Its a nice evening so at least you can relax now...π
Content on HealthUnlocked does not replace the relationship between you and doctors or other healthcare professionals nor the advice you receive from them.
Never delay seeking advice or dialling emergency services because of something that you have read on HealthUnlocked.