Kids Corner

Check out the nutritious, delicious and easy to make recipes from Oliver McCabe's Kids Kitchen Takeover!

Oliver mccabe

ORGANIC ROCKIN’ RATATOUILLE QUINOA

Organic Quinoa is a gluten-free grain of goodness. It works perfectly with this enjoyable dish that takes minutes to prepare and cook. It’s perfect for an easy dinner when you want something quick to make. This recipe also works well with organic pasta, rice, noodles or couscous. This will keep in a refrigerator for up to 3 days in a sealed container. Or portion for the freezer in sealed containers to have for another time. 

 

Timing:

Prepping – 10 minutes

Cooking – 25 minutes

 

Organic Ingredients:

200g quinoa

500ml cold water

1 tsp vegan bouillon

1 tbsp extra virgin olive oil

1 red onion peeled and finely chopped

1 courgette peeled and finely chopped

1 pepper cored, seeded & chopped

2 roasted peppers from jar, finely chopped

1 handful of baby spinach leaves

12 cherry tomatoes halved

2 tbsp homemade organic basil sunflower pesto

A pinch of salt

 

Instructions:

1. Add the organic quinoa to a medium saucepan and cover with cold water with a teaspoon of organic vegan bouillon. Bring to the boil on a high heat (takes around 3 minutes) stirring occasionally. Once boiling, lower the heat to very low and put a lid on the pan. Leave for 10 minutes, stirring occasionally until all the water is absorbed and the organic quinoa cooked & fluffy. Set aside to cool.

2. Heat oil in a wok and add the organic onions, courgette and peppers, stirring with a wooden spoon until everything is soft. This takes 3 to 5 minutes.

3. Add in the organic spinach and tomatoes, stirring well for around 2 minutes, until the spinach has wilted.

4. Add the homemade organic pesto and stir in well.

5. Stir in the cooked organic quinoa with a pinch of salt and mix with the wooden spoon. Leave to cook on a medium heat for 3 minutes until everything is hot.

6. Once everything is warm, serve in small serving bowls. Perfect for a quick family meal, or portion into small airtight containers for an easy packed organic lunch option. Enjoy!

ORGANIC BASIL SUNFLOWER PESTO

 

Timing:

Prepping – 5 minutes

Blend – 15 seconds

 

Organic Ingredients:

Handful of fresh basil leaves

50g sunflower seeds (toasted makes more flavoursome pesto)

Juice of 1 lemon

2 tbsp extra virgin olive oil

100ml oat cream

Pinch of fine salt

 

Instructions:

1. Add everything to a blender and blitz for 15 seconds until smooth. Make sure the blender lid is securely on. Use a spoon or spatula to transfer to bowl.

ORGANIC FOOD FAIR SMOOTHIE

 

Ingredients:

Strawberries

Bananas

Pineapples

Raspberries

Blueberries

Carrots

Celery

Avocadoes

Kale