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Quick and easy gluten-free dishes - 10-minute Quinoa Risotto and Sweet Potato Falafels

Ten-minute Quinoa Risotto
Ten-minute Quinoa Risotto
Sweet Potato Falafels
Honestly Healthy In A Hurry

Healthy-eating hero Natasha Corrett shares some of her tasty recipes for readers to try at home.

Ten-minute Quinoa Risotto

What you'll need

Half white onion, diced

2 cloves garlic, finely sliced

5cm piece of fresh turmeric, grated, or 1tbsp ground turmeric

Half tsp fennel seeds

1tbsp sunflower oil

1tbsp vegetable bouillon powder

180g cherry tomatoes, cut in half

170g roasted sweet potato (250g raw sweet potato, peeled and roughly chopped)

190g precooked quinoa (100g uncooked quinoa)

A generous pinch of Himalayan pink salt

A generous pinch of freshly ground black pepper

30g hard goats' cheese or pecorino, grated, or 2tbsp nutritional yeast

Juice and zest of half lemon


Put the onion, garlic, turmeric, fennel seeds and sunflower oil into a wide-bottomed frying pan and saute for two minutes until soft. The wider the pan, the quicker the risotto will cook.

Add 250ml water and the vegetable bouillon powder and simmer for a minute before adding the tomatoes.

Cover and continue to heat for a further four minutes until the tomatoes start to break down.

Add the roasted sweet potato to the pan with a further 125ml water (you can follow the instructions in the previous recipe for roasting your sweet potatoes in advance, except that this time you'll need to chop them too). Use the back of your spoon or spatula to break down any larger bits of tomato or sweet potato - watch out for splashes. You want to make sure that it's really smooth and completely break down any lumps. Once it is a lovely thick mixture, add a final 125ml water and the quinoa and stir through.

Add the salt and pepper and leave on the heat for a further three minutes or until you get a thick, risotto-like texture. Stir through the grated cheese (or nutritional yeast), lemon zest and juice and serve nice and hot. Serves 2.

Sweet Potato Falafels

What you'll need

340g roasted sweet potato (500g raw sweet potato, roasted whole)

Half clove garlic, grated

Quarter tsp smoked paprika

A pinch of Himalayan pink salt

Half tsp sunfower oil

20g coriander, roughly chopped

25g quinoa flour

polenta, for dusting

For the yoghurt dip:

180g goats' milk or dairy-free yoghurt

Quarter clove garlic, grated

Zest of 1 lemon

10g mint, chopped

A pinch of Himalayan pink salt

For the tomato salsa:

180g baby tomatoes, sliced

1tbsp olive oil

A pinch of Himalayan pink salt


First, roast the sweet potatoes (you can even do this in advance). Preheat the oven to 180C/160C fan/gas mark 4. Drizzle the sweet potatoes with sunflower oil, add a sprinkle of salt, then roast in the oven for 25-40 minutes until soft. Allow to cool.

When ready to make the full dish, again, preheat the oven to 180C/160C fan/gas mark 4.

Scoop out the flesh of the cooled roasted sweet potato into a food processor.

Grate the garlic into the processor and add the paprika, salt and sunflower oil and pulse until smooth. Add the coriander and pulse again. Stir in the quinoa flour.

Divide the mixture into 16 equal pieces and roll into balls. It is a wet mixture, but don't worry: roll them in the polenta and they will hold their shape perfectly. Bake in the oven for 25 minutes until crisp.

Combine the ingredients for the yoghurt dip and the tomato salsa in separate bowls. Serve the falafels with a mixed leaf salad and a gluten-free wrap, adding some dressing and salsa. Makes 16.

  • Find more recipes in Honestly Healthy In A Hurry by Natasha Corrett, £17 (hardback), Amazon

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