We Love Quinoa: Over 100 Delicious & Healthy Hand-Picked Recipes by Karen S. Burns-Booth, Carolyn Cope, Jassy Davis, Kristina Sloggett, and Jackie Sobon (Apple Press, £14.99)
Welcome to my FIRST two cookbooks! I have been quietly writing away in the background over the last year, and on the 4th February 2016, these two books, We Love Kale and We Love Quinoa, that I have co-authored, will be published in the UK! I am feeling very giddy, as you can imagine, and as well as these two books I have co-authored, I am also working in a very exciting solo cookbook project right now too…….I will let you know more details about that later. I LOVED creating the recipes for these two cookbooks, and I am thrilled to see that already several on-line (and high-street) booksellers in the UK have them for sale on their websites, and have written lovely things about the books. The books are selling at a very competitive £14:99 per copy and each book has over 100 delicious and easy to prepare recipes each book. I am delighted to be offering THREE of the We Love Quinoa cookbooks as a Giveaway today, as well as sharing one of MY recipes in the Quinoa Cookbook for Quinoa, Feta cheese and Spinach Breakfast Muffins.
From healthy soups, salads, cakes and bakes, as well as pancakes, muffins and dips, both books are packed with innovative and delectable recipes using Kale and Quinoa. I’m so chuffed to see my recipes in print, all beautifully styled and photographed, and with extra serving variations for many of the recipes too…..Kale is THE super food to eat, and it is easy to see why. Low in calorie, yet high in fibre this zero fat “queen of greens” is the perfect ingredient to have in your kitchen. Packed with nutrition, kale is high in iron, Vitamin K, and powerful antioxidants, keeping you healthy whilst tasting delicious, and the We Love Kale cookbook is packed with new and exciting ideas how to serve this super food. I cook with Kale a lot, especially for my 5:2 diet “fast day” and Weight-watchers recipes.
The We Love Quinoa cookbook is also packed with tasty and exciting recipes in every page, again, all beautifully presented and photographed. Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. It contains all nine essential amino acids making it a complete-protein source and an excellent choice for vegans who may struggle to get enough protein in their diets. Naturally high in dietary fibre, quinoa is a slowly digested carbohydrate, making it a good low-GI option―this is THE superfood we should all be eating more of, and I love cooking with this super grain, it’s so versatile and easy to cook with. There are recipes ranging from pancakes to innovative salads, pizzas, breakfast muffins, burgers and even chocolate brownies, there truly is something for everyone, plus techniques for preparation and additional variations to add even more quinoa recipes to your repertoire. ENJOY the teaser recipe and DO enter the giveaway to win the books or why not buy both of them! Karen
The Books are available in the UK here:
In the USA here:
Quinoa, Feta cheese and Spinach Breakfast Muffins
(Karen S Burns-Booth)
THESE DELICIOUS AND HEALTHY LITTLE BREAKFAST MUFFINS ARE
THE PERFECT WAY TO START THE DAY – AND THEY WILL KEEP
YOU GOING UNTIL LUNCHTIME.
Prep: 5 minutes
Cook: 35 minutes
YOU WILL NEED:
spray oil, for greasing
100 g (3½ oz.) uncooked quinoa
240 ml (8 fl oz.) water
375 g (13¼ oz.) self-raising flour
200 g (7 oz.) spinach leaves, washed, trimmed and shredded
200 g (7 oz.) crumbled feta cheese
1 tablespoon finely chopped fresh dill
300 ml (10 fl oz.) skimmed milk
100 g (3½ oz.) butter, melted
1 egg, beaten
salt and black pepper
1. Preheat the oven to 200C/400F/Gas Mark 6. Coat a standard 12-cup muffin tin with the spray oil.
2. Put the quinoa in a saucepan with the water. Cover. Bring to a boil, then reduce the heat and gently simmer for 10–15 minutes, or until all the water has been absorbed and the quinoa is tender. If it looks like it’s getting too dry while it cooks, add a splash more water. Drain well and transfer to a bowl to cool.
3. Pour the flour into a large bowl and add the spinach, crumbled feta cheese, cooked quinoa and dill. Season with salt and black pepper to taste. Stir well to combine.
4. Whisk the milk with the melted butter and beaten egg and pour into the dry ingredients. Mix with a large spoon until just combined – do not over-mix as this will result in a tough texture.
5. Spoon the muffin mixture into the muffin tin and bake for 20 minutes until well risen and golden brown.
6. Carefully turn the muffins out onto a wire rack to cool; they are best served warm.
NB: Zip them up: If you bake more muffins than you need, these can be frozen in a zip-lock bag for up to 3 months.
More about the book here from my co-authors:
To enter this Giveaway, all you have to do is the following:
1. Complete the Rafflecopter widget below to verify your entries – THREE mandatory questions will appear, which you need to answer by leaving an answer to the question shown above at the bottom of the post, following Quarto Knows and me on Twitter, before going back to the Rafflecopter form and hitting “Enter”. (After this, you can complete the bonus entries as explained on the form to increase your odds of winning – you can also return daily to tweet this for more bonus entries)
2. Entries are by blog comment, Twitter, Facebook etc
3. Closing Date: 8th March 2016
4. Terms and conditions: The 3 copies from Apple Press are only available to UK and European readers.
(For more information on how to enter blog giveaways using Rafflecopter please see this short video
You can win more bonus entries by tweeting on a daily basis.
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All my other current giveaways are here: