Joanna Anastasia


Warm lentil pumpkin quinoa bowl

This amazing vegetarian dish is so flavourful and satisfying! Warm lentil pumpkin and quinoa bowl, my new favourite comfort food!

This warm lentil bowl is really amazing! It’s so amazing that my two kids under the age of four wanted more! And my meat loving hubby loved it!

And ever since I decided to start cooking vegetarian dishes at least three times a week, we started to save more money, eat more responsibly, and we got to discover many new tastes. And this is my new favourite comfort food: a warm bowl full of flavours, textures and yumminess!

What you’ll need :

1 can of red lentils (or 1 cup freshly cooked red lentils)
1 cup red quinoa
1 acorn squash ( or any other smallish squash or a pumpkin)

1 cup feta cheese
1 lime
Garlic clove
1 cup fresh cilantro
Salt & pepper

Fried eggs

Start by cutting your squash or pumpkin in half, and baking it in the oven (you need to place it the cut side down on a baking sheet, and bake for around 40 minutes, or until soft on 350F). I chose the acorn squash, because it’s skin is edible, and I don’t have to peel it before cutting it in cubes (now you know where the lazy part of my blog comes from?).

Next cook the red quinoa and set aside. On the medium heat cook freshly pressed garlic, and after a couple of seconds add lentils, quinoa and squash (or pumpkin) cut in pieces. Add feta cheese cut in cubes, fresh cilantro and a juice from 1 lime. Let it cook on a low heat for a couple of minutes, just enough so the flavours can mix together.

Warm lentil quinoa bowl

Fry one or two eggs on the side, and top your warm bowl with an egg!

Warm lentil quinoa bowl

Yum! Now it looks like you’ve put a lot of effort in your super healthy dinner, but we both know that it was really easy, but so worth it!

Warm lentil quinoa bowl


Black quinoa and sweet potato creamy soup

This black quinoa and sweet potato creamy soup is a perfect dinner for a cold day, and by far the best healthy soup I ever had!

Believe me or not, but this black quinoa and sweet potato creamy soup is one of my best cooking creations ever! And can you imagine, that a year ago I didn’t even know what quinoa is? Well, I can’t believe it, because I love this little grain so much right now! It’s perfect to for adding some crunch, texture and protein to your vegetarian dishes, and it’s so easy to cook too.

I combined a comforting sweet potato pottage with black quinoa, chickpeas, spices and coconut milk for extra creaminess. Do you hear how yummy it is? And my four-year old asked me for seconds twice!

Sweet potato soup

What you’ll need :

1 liter of vegetarian broth or a chicken broth
3 really big sweet potatoes
1 big carrot

1 teaspoon of freshly grounded cumin seeds
Salt & pepper
1/4 teaspoon grounded chilli (optional)

1 cup of cooked black quinoa
1 cup of chickpeas ( can be from a can)
1 can of coconut milk

Fresh cilantro

Cut sweet potatoes and carrots in cubes, and cook in the broth. When veggies will be soft, add spices, and using a hand mixer mix them in to a pottage. Add quinoa, coconut milk and chickpeas. Let it simmer on a low heat.

Sweet potato soup

Serve your quinoa and sweet potato creamy soup with loads of fresh cilantro, and enjoy!

Black quinoa and sweet potato creamy soup

Harvest quinoa salad

Harvest quinoa salad

This is one extremely satisfying harvest quinoa salad, that also happens to be a very healthy vegetarian meal! Made with grilled (or slow roasted) fall veggies, Parmesan cheese, red quinoa and sweet balsamic vinegar, satisfies even the pinkest of eaters!

Since I discovered GoGoQuinoa earlier this summer, quinoa salads have been my go-to vegetarian dinner. Because I try to feed my family with vegetarian dinners 3 times a week, sometimes I’m short on ideas. But a quiooa salad is always a fast, easy to make and a super nutritious meal.

I always add some sort of cheese ( my kids are obsessed with cheese) and herbs. Parmesan works great with the sweetness of rosted vegetables, and fresh basil and romarin add this extra flavour to the salad.

Being honest, I first introduced red quinoa to my kids as a sort of rice.. And then, when they tried it and approved it, I explained what the real name was.

What I used:

1 cup Red Quinoa

3 big carrots
1 medium eggplant
2 medium zucchini
4 garlic cloves
Fresh rosemary

1/4 cup Parmesan flakes
1/4 cup fresh basil

2 tablespoons Olive oil
1 tablespoon Balsamic vinegar
1/2 tablespoon Maple sirup
( roasted garlic cloves)

Cut vegetables in cubes,add garlic cloves and roast on 350F until soft( around 40 min). After around 20 min outs add garlic cloves and rosemary. When the veggies are ready, let them cool down, and take the roasted garlic cloves out. You’ll need to add them to your dressing.

Harvest quinoa salad

Meanwhile cook one cup of quinoa according to the instructions on the box.

When your veggies are roasted and the red quinoa is cooked, mix everything together, add Parmesan cheese and dressing.

If you feel adventurous, add rocket salad! I love the mix of grains with leaves, but if you’re cooing for a family it might be a bit too much for some picky eaters..although my almost 4 yearly old loved it! It was my soon-to-be toddler who really didn’t appreciate this upgrade.

Harvest quinoa salad

And if you’re looking for a very children friendly quinoa recipe, have a look at this one here:

Kid friendly quinoa salad

I got this product free for review. All opinions remain my own.

Quinoa burgers

Amazing quinoa burgers that your family will love

Couple of weeks ago I decided that we’ll be having three vegetarian dinners a week. I was stuck in the summer grilling routine, and it just wasn’t healthy nor exiting anymore. I needed a change and a challenge: something beyond meatless pasta recipe. And so I discovered quinoa, and it’s many surprising uses!

This is, hands down, one of the best burger recipe (and, I’ll humbly admit, one of my best creations) They are so full of flavour: the Mexican quinoa burger patties are served with creamy lebneh cheese, chunky guacamole and salsa! And honestly, they were so filling and satisfying that even meet lovers ( my experimental bunnies aka my father in law and my husband) forgot that these were vegetarian (and, the patties on their own are gluten-free!)

Quinoa burgers

What you’ll need:

GogoQuinoa Texmex burger mix
European style burger buns

Chunky guacamole:

2 ripe avocados
1 cup fresh cherry tomatoes ( red and yellow, for the colour)
1/3 cup Fresh Cilantro
1/4 teaspoon Fresh Chilli pepper
1 tablespoon Lime juice

Creamy labneh:

1 cup labneh cheese
( you can replace it with cream cheese mixed half in half with Greek yoghurt)
1/2 cup fresh cilantro

Salsa ( ok, you can buy this one like I did)

Quinoa burgers

Form the quinoa burger patties according to the instruction (it’s really easy and rather relaxing). Then you can follow the instructions and cook them on a skillet, or like I did, you can cook them on a grill ( ok, so I did left that part to my husband). Either way, they should be ready after around 5 minutes.

Meanwhile, prepare your guacamole (you know, mix the avocado in to a creamy paste, add the tomatoes cut in pieces, cilantro, tiny pieces of chilli, salt, pepper and lime juice) .

And labneh. If you’re asking yourself what is it, and why am I insisting, then just imagine a marriage of cream cheese with Greek yoghurt. The result is this really creamy and smooth cheese, but with a delicate taste of Greek yoghurt. (But if you don’t see it in your store, then as I mentioned , just mix cream cheese with Greek yoghurt.) And add all that fresh cilantro. It tastes amazingly with the quinoa burgers !

Quinoa burgers

As for a side dish I opted for the grilled corn and nachos. Simple and fast.

Quinoa burgers

And please just forget about the ketchup, the mustard and the relish. Don’t even put them on the table! I promise you that the mix of flavours from the quinoa burgers, guacamole, labneh and salsa, are much better then these old guys!

So while assembling your burger, start with the chunky guacamole, add the quinoa burger patty,then a bit of salsa, and a nice spoonful of labneh!

Quinoa burgers

I’ll be having these soon, that’s for sure. And do you have any fun vegetarian burger recipes?

Amazing healthy quinoa burgers

Disclosure: I received this product free for review. All opinions remain my own.

Blueberry quinoa salad

Blueberry quinoa salad

Summer calls for fresh and easy recipes and this blueberry quinoa salad is the best side salad ever! My friend and amazing cook Julia has introduced me to this recipe a couple of weeks ago, and it became our summer staple ever since.

It’s healthy, colourful and full of flavour! Made with fresh blueberries, summer vegetables and feta cheese, makes for a great vegetarian dish or a hearty side salad.

Blueberry quinoa salad

Bilberry quinoa salad:

2 cups cooked White royal Quinoa
1 cup blueberries
1 cup cherry tomatoes
1 cucumber cut
1 small bell pepper
1/2 cup feta cheese
1 tablespoon olive oil
Salt & pepper

Cut the vegetables in cubes, mix the ingredients together, add olive oil and serve!

Blueberry quinoa salad

What are your favourite summer salads ?