Simply Wholesome Pantry

My Charred Corn, Avocado and Quinoa Salad is perfect for a quick, healthy meal or a tasty side dish. The zesty lime and jalapeño dressing ties it all together – you won’t want to miss this one! 🌽🥑✨ Shop our @simplywholesomepantry Bulgur & Quinoa mix in the health aisle at @woolworths_au! 🌿 Ingredients 1 1/2 cups @simplywholesomepantry Bulgur & Quinoa mix pinch sea salt 3 corn cobs, husks removed 1 green capsicum large, finely diced 3/4 cup coriander leaves roughly chopped 3/4 cup halloumi cheese finely grated 1 avocado, diced Dressing 1/3 cup olive oil 2 limes juice squeezed 1 clove garlic finely chopped 1 jalapeño deseeded & finely chopped 1 tablespoon coriander leaves finely chopped 1 teaspoon honey 1/4 teaspoon ground cumin sea salt & cracked black pepper Method 1. Place a medium pot of water onto boil. Add the quinoa & lentil mix and simmer for 10 minutes. Remove, drain and set aside to cool. 2. For the dressing: Whisk together all the ingredients in a bowl. Season well and adjust ingredients to taste. 3. Cook the corn cobs in a saucepan of boiling water or in a bowl in the microwave for 5 minutes. Cut the kernels from the cobs using a sharp knife. Finish them in a frying pan with a drizzle of oil until lightly charred. 4. Place the cooked quinoa and lentils, corn, green capsicum, coriander, grated halloumi and avocado in a bowl. Add the dressing and combine gently. #summersalad #quickcookgrains #healthyeats #simplywholesomepantry #kidfriendlymeals #mealprep #salad #recipe

We are so thrilled to hear how much you’re all LOVING our new Quick Cook Grains, so I thought I’d share another one of my favourite recipes using our @simplywholesomepantry Quinoa and Lentil mix!💙💙 Ingredients 2 cups baby spinach 500g beetroot 1 cup @simplywholesomepantry Quinoa and Lentil 4 springs onion, finely sliced 80g good quality marinated feta, crumbled 1 cup walnuts 3 tablespoons brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon sea salt flakes 1 tbsp butter 1 tbsp water Dressing: 1/4 cup extra virgin olive oil 1 tbsp pure maple syrup 1 lemon, juiced 1 tsp Dijon mustard Sea salt & black pepper Method: 1. For the walnuts: Toast the walnuts in a medium frypan over medium heat for approx. 3-4 mins. Remove and set aside. Place the same pan back on the heat, add the brown sugar, cinnamon, sea salt, butter and water. Continuously stir the mix until is starts to bubble (2 mins approx.). Add the walnuts to the mix and stir well to coat them. Cook for approx. 3-5 mins, until the mix starts to dry and become less wet. Remove, pour onto a plate, or tray and let them cool. Roughly chop. 2. For the grains: Cook SWP grains according to packet instructions, 10 minutes in boiling water. Remove, drain and set aside to cool. 3. For the dressing: Mix all ingredients together in a jug or screw top jar. Shake or stir well and set aside. 4. For the salad: Place the spinach, beetroot, SWP grains, spring onion and feta into a large bowl. Give it a gently toss. Then add the candied walnuts on top. Drizzle over the dressing and gently toss. #simplywholesomepantry #salad #kidfriendlymeals #mealprep #vegetarianrecipes

Our Gluten-Free Couscous, Roasted Veg, and Currant Salad is the perfect dish to enjoy all summer long! 🌞💙 Our brand new @simplywholesomepantry gluten-free couscous is the real star, offering a light, fluffy base that’s perfect for celiacs or people who struggle to tolerate gluten! 👏 Whether you’re serving it as a side or a main, it’s the ultimate summer salad that’s perfect for BBQs, picnics, or meal prepping. Quick, delicious, and naturally gluten-free—what’s not to love? Ingredients: 1.5 cups @simplywholesomepantry Gluten-Free Couscous 1 tsp ground turmeric 1 cup cherry tomatoes 1 green zucchini, cut into rounds 2 cups pumpkin, chopped into small pieces 2 corn cobs, husks removed 400g tinned chickpeas, rinsed & drained 1/2 cup currants, soaked in boiling water for 30 secs and drained 1 cup parsley, chopped 1 cup mint, chopped 1 red onion, finely diced 1/2 cup almonds, toasted & roughly chopped 1/4 cup extra virgin olive oil Dressing: 3 tablespoons Greek/natural yoghurt 1 tablespoon tahini 1 tablespoon honey 1 lemon, juice squeezed Salt & pepper Method: 1. Preheat oven to 180 degrees Celsius. Lay the cherry tomatoes, zucchini, pumpkin and corn cobs onto a lined baking tray. Drizzle with some olive oil and season really well. Roast the vegetables for 30-40 mins until golden and cooked through. Remove and set aside. Cut the corn from the corn cobs when cool enough to handle. 2. Put the couscous and turmeric in a bowl. Pour over 2 cups of boiling water, cover with glad wrap and leave for 5 mins. Drizzle with 1 tablespoon olive oil and season well. Fluff with a fork. Leave for another 5 minutes. 3. For the tahini dressing: Add all ingredients to a bowl/jug. Combine well and adjust to taste. 4. To assemble: In a large bowl, add the turmeric couscous and the roasted vegetables. Then add the chickpeas, currants, herbs, red onion and chopped almonds. Drizzle with olive oil, combine and season well. Drizzle over the tahini yoghu

SPCIY PORK NOODLES WITH BROCCOLI AND CAPSICUM 🫑 The kids are on holidays, the sun’s shining, and we all want something quick and fuss-free for dinner! Our @simplywholesomepantry Teriyaki Recipe Base makes it effortless to whip up a meal everyone will love (and you can dial up the spice for the adults or keep it mild for the little ones)! Ingredients: Sauce: 3 tbsp Simply Wholesome Pantry Teriyaki Recipe Base 3 tbsp kecap manis 1 tbsp light soy sauce 1-2 tbsp chilli paste (optional) 270g dried udon noodles 2 tablespoons canola or peanut oil 1 red capsicum, cut into strips 1.5 cups broccoli florets, small pieces 1.5 cups snow peas, washed, trimmed and cut into strips 1 brown onion, sliced 2 cloves garlic, finely chopped 3cm piece ginger, finely chopped 500g pork mince (or chicken or beef) 2 cups bean shoots (optional)
 Method in the caption! #easymeal #easydinner #weeknightdinner #weeknightmeals #kidfriendlyfood #kidfriendlymeals #familydinner #familydinners #friedrice

This Asian Quinoa Salad with Edamame & Rainbow Veggies is one of my absolute favorite summer salads! Made with our quick-cook quinoa & bulgur mix, it’s light, refreshing, and packed with all the good stuff. 💛💛 Ingredients 1 cup @simplywholesomepantry quinoa and bulgur 1 lebanese cucumber, diced 1 large carrot, julienned 2 cups red cabbage, very finely shredded 1 cup edamame beans, frozen 1 red capsicum, cut into fine strips 2 cups bean shoots, rinsed and dried Large handful coriander leaves, roughly chopped Handful Thai basil or Vietnamese mint Dressing 4 tablespoons soy sauce 3 tablespoons rice wine vinegar 2 tablespoons sesame oil 2 tablespoons of kewpie mayonnaise or white miso paste 2 teaspoons ginger, very finely chopped 1 tablespoons brown sugar or palm sugar Fried shallots or crushed wasabi peas to serve Method 1. Place a medium/large pot of water onto boil. Add the Simply Wholesome Pantry quinoa and bulgur and simmer for 10 minutes. Remove, drain and set aside to cool. 2. Place cucumber, carrot, cabbage, edamame, capsicum, bean shoots, coriander, and Thai basil or Vietnamese mint in a large bowl. 3. Make the Dressing: Whisk together soy sauce, rice wine vinegar, sesame oil, kewpie mayo (or miso), ginger, and sugar until smooth. You can always add a little bit of water to thin out the dressing. 4. Add the cooled quinoa and bulgur to the veggies, pour over the dressing, and toss to combine. Top with fried shallots or crushed wasabi peas for extra crunch. Wholesome, vibrant, and ready in just 15 minutes—perfect for those busy summer days! ✨ #summersalad #quickcookgrains #healthyeats #simplywholesomepantry

4 Quick Recipes to Keep Hungry Kids Happy Over the Holidays: 🍤 Butter Prawns with Pineapple Salsa & Rice (using our Butter Chicken Recipe Base) 🍗 Moroccan Pan-fried Chicken with Bulgur Salad (using our Bulgur & Quinoa Quick Cook Grains) 🥗 Tuna, Millet, Rocket & Goats Cheese Salad (using our Millet & Lentil Quick Cook Grains) 🍝 Chicken Singapore Noodles (using our Asian Stir Fry Recipe Base) Quick, nutritious, and perfect for entire family! Shop our entire product range in the health aisle at @woolworths_au today #easymeal #easydinner #weeknightdinner #weeknightmeals #kidfriendlyfood #kidfriendlymeals #familydinner #simplywholesomepantry

Our Tuna, Millet, Rocket & Goat Cheese Salad is a fresh, flavoursome, and wholesome addition to your meal rotation! 👏💚Made with our @simplywholesomepantry Quick Cook Millet and Lentils, it’s loaded with nutritious ingredients and vibrant flavours that come together in under 30 minutes. Perfect for busy weeknights or light lunches✅✅ Ingredients: 1 cup @simplywholesomepantry Millet & Lentils  
185g canned tuna, drained
1 cup rocket, roughly chopped
1 lebanese cucumber, chopped
1.5 cups cherry tomatoes, quartered
1/2 small red onion, finely sliced 
1/2 cup parsley, finely chopped
80g goats cheese, crumbled
1/2 cup almonds, toasted & chopped 
1 large avocado, diced
 Dressing: 1/4 cup extra virgin olive oil
1/2 lemon, juice squeezed 
1 teaspoon Dijon mustard
Sea salt & black pepper
 Method: 1. Preheat oven to 160 degrees. Roast almonds for approx. 10-15 mins. Remove and set aside until cooled. Roughly chop.
 2. Place a large pot of water onto boil. medium saucepan onto medium heat. Simply Wholesome Pantry Millet & Lentils and turn the heat down to a gentle simmer. Cook for 10 mins. Turn off heat, drain and run through some cold water. Set aside. 
 3. To make dressing: Combine all ingredients. Mix and season to taste.
 4. In a large salad bowl, add rocket, millet/lentils, canned tuna, cucumber, cherry tomatoes, red onion, parsley, avocado, goats cheese, almonds and salt & pepper. Drizzle over the dressing and gently toss. 
 #tunasalad #simplywholesomepantry #lentils #quickcookgrains #healthyeating #familymeals #kidsfriendlyrecipe

My Roasted Pumpkin, Farro, Cranberry & Feta Salad is the perfect mix of hearty, wholesome, and totally delicious!!💛 💛 Made with our @simplywholesomepantry Quick Cook Italian Farro, this salad is busting with bold flavours and packed with goodness! Ingredients: 1 cup spinach, roughly chopped 1.5 cups @simplywholesomepantry, rinsed & drained 1/4 jap pumpkin, cut into small pieces 2 tbsp extra virgin olive oil 2/3 cup dried cranberries 1/2 red onion, finely diced 1/2 bunch parsley, chopped 1 cup mint, chopped 1 cup pecans 1 tablespoon butter 1 tablespoon brown sugar 100g feta cheese, crumbled 1/2 pomegranate, seeds removed (optional) Vinaigrette: 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 1 tsp dijon mustard 1 tsp pure maple syrup or honey Sea salt Black pepper Method: 1. Preheat oven to 180°C. Place pumpkin in a large roasting tray. Drizzle with olive oil and season well with salt & pepper. Mix well. Roast for about 30 minutes, until cooked through and it has golden edges. 2. Fill 1 large saucepan with water and bring to the boil. Add the farro to the pot and cook for 10 minutes. Drain, run through some cold water and set aside. Don’t overcook them, as they will become soggy. 3. For the vinaigrette: Place all ingredients into a screw top jar, place the lid on and shake well until all combined. Season well. 4. For the candied pecans: Place a large frying pan onto medium heat. Add the pecans and toast, stirring occasionally for 6-8 minutes. Add the butter and brown sugar, turn the heat up to high and combine all ingredients, stirring, for 3-4 minutes. Turn off the heat. Cool and roughly chop. 5. In a large bowl: Add the spinach, farro, pumpkin, dried cranberries, red onion, parsley, mint and candied pecans. Add half the dressing and toss. Then crumble over the feta and add the pomegranate seeds. Drizzle over some more dressing if you wish. #pumpkinsalad #simplywholesomepantry #italianfarro #quickcookgrains #healthyeating #fami

Ready for a quick, nourishing meal packed with flavour? 👩‍🍳 😁 Our Asian Stir Fry Recipe Base makes these Chicken Singapore Noodles a breeze to whip up! 🌟🥢 Perfect for busy nights and fussy eaters, this dish is loaded with vibrant veggies, tender chicken, and the rich, savoury taste of our Asian Stir Fry sauce.🩵🩵 Ingredients: 500g fresh, thin egg noodles 500g chicken breast or a roast chicken, shredded 1 tbsp olive oil 3 cloves garlic, finely sliced 3cm piece of ginger, grated or finely sliced 1 cup of mushrooms (I used shiitake) 2 carrots, sliced into matchsticks or strips with a julienne peeler 4 spring onion, finely sliced 400g can tinned baby corn 2 bunches bok choy, roughly chopped 2 cups bean shoots, rinsed 1/2 cup roasted cashews, roughly chopped (optional) Sauce: @simplywholesomepantry Asian Stir-fry Recipe Base 1/3 cup kecap manis 1-2 tablespoons water Method: 1. Place noodles in large heat proof bowl and fill with boiling water. Cover with a plate. Leave for a little less time than the packet says. Separate with a fork and drain. Set aside. 2.Place a large wok or fry pan onto HIGH heat. Add the olive oil for 30 secs. Then add the ginger and garlic, stir for 2 mins. Add the mushrooms and carrot and stir for a couple of minutes (you can add a little of the Asian Stir-fry Recipe Base here if you think the garlic is burning). Add the corn, spring onion and bok choy and stir fry for about 2 minutes. Add the noodles, the remaining Recipe Base, shredded chicken and bean shoots. Stir through quickly on high heat for about 1 minute. Top with chopped cashews or peanuts if you want a crunch. Note: If you want to use chicken breast, you can either slice it & pan fry it before you start the stir fry or I LOVE to rub oil and a little of the sauce on the whole breast and roast in the oven for 18 minutes at 200 degrees. Remove and slice!!! No spitter spatter mess all over the stove area. 👉 Find our Asian Stir Fry Base in @woolworths_au a

These Butter Prawns with Pineapple Salsa are the perfect mix of sweet and savoury, made super easy with our @simplywholesomepantry Butter Chicken Recipe Base! Just marinate the prawns, grill them up, and serve with fresh pineapple salsa and rice for a quick, delicious meal bursting with flavour! 🍤🍍 Serves 4 Ingredients: @simplywholesomepantry Butter Chicken Recipe Base 24 large prawns, deveined and tails intact 2 tablespoons Greek yoghurt 1 cup jasmine rice, rinsed well Salsa: 2 cups pineapple, diced 1/2 small red onion, very finely diced 1/2 large red chilli, finely chopped 1 cup coriander leaves, chopped 1 lime, juiced (leave some for garnish) Method: 1. Place the rice in a large pot of salted water. Bring to the boil, then turn down to a gentle simmer and cook for approx. 15 minutes (check packet instructions). Drain and set aside. 2. In a bowl, mix together the Simply Wholesome Pantry Butter Chicken Recipe Base and yoghurt. Rub all over the prawns and let them marinate. 3. For the salsa: Mix together all ingredients and season to taste. 4. Place a bbq or frying pan onto high heat and cook prawns for 2-3 minutes each side until cooked and charred. 5. Serve rice into bowl, then top with some pineapple salsa and the cooked prawns. Top with some fresh coriander and fresh lime juice. #prawns #bbq #seafoodrecipe #fish #onepanrecipe #springrecipe #quickdinner #flavourfulmeals #healthyrecipes #simplywholesomepantry #easycooking #weeknightdinner #fishrecipe #foodie #homecooking #recipeideas #tastymeals

This Asian Style Baked Fish with Greens, Red Chilli & Coriander is the perfect fuss-free dinner, made even easier with our @simplywholesomepantry Asian Stir-fry Recipe Base! 👏💚Just pop everything into the dish, let it steam, and watch as the fish and veggies soak up all the delicious flavours!! Serves 4 Ingredients: 750g white firm fish fillets (eg. Rockling, snapper, ling) 3 bunches bok choy, washed and left in whole leaves 2 cups snow peas, trimmed Asian sauce/marinade: @simplywholesomepantry Asian Stir-fry Recipe Base 2 tablespoons soy sauce 1 tablespoon sesame oil 3cm piece ginger, finely chopped 2 tablespoons honey ½-1 large red chilli, sliced 1/2 cup coriander leaves To serve: Red chilli, finely sliced 3 spring onion, finely sliced 1/2 cup coriander leaves Lime wedges Brown or white rice to serve Method: 1. Preheat oven to 200 degrees Celsius. In a large roasting dish, lay the bottom with baking paper, enough so it comes up the sides and will be able to meet at the top of the dish. 2. Mix together all marinade ingredients in a small bowl. 3. Place the fish fillets on the baking dish. Drizzle with 1/2 the marinade. Gather the corners of the baking paper and bring together at the top of the dish, twist to secure. 3. Place the large parcel into the oven and cook for 10 minutes. Remove, open the parcel and scatter in the bok choy and snow peas around the baking dish. Drizzle in the remaining marinade sauce. Bring the parcel together again and bake for another 5-10 minutes (depending on the thickness of the fish). Happy cooking!! 💚💚 #fish #onepanrecipe #springrecipe #quickdinner #flavourfulmeals #healthyrecipes #simplywholesomepantry #easycooking #weeknightdinner #fishrecipe #foodie #homecooking #recipeideas #tastymeals

Quick, easy, and full of flavour! These Teriyaki Chicken Skewers with Edamame Salad, made with our @simplywholesomepantry Teriyaki Recipe Base, are perfect for the BBQ or a quick weeknight grill! 🙌🏼🍗 Serves 4 Ingredients: 4 chicken breasts, cut into thick cubes @simplywholesomepantry Teriyaki Recipe Base 1 tablespoon honey Salad: 1 cup cooked brown rice 3 cups frozen edamame, thawed 2 lebanese cucumbers, diced 2 red capsicums, diced 4 spring onions, finely sliced 1 cup coriander, chopped 3 tablespoons sesame seeds Dressing: 1 tbsp rice wine vinegar 1 tbsp extra virgin olive oil 1/2 tbsp sesame oil 1 tbsp soy sauce or tamari 2cm ginger, finely chopped or grated 1 tbsp honey or pure maple syrup 1 tsp sriracha (optional) Method: 1. In a bowl, combine the chicken cubes with the @simplywholesomepantry Teriyaki Recipe Base and honey. Allow the chicken to marinate for at least 15 minutes. Thread the marinated chicken cubes onto skewers (make sure skewers have been soaked in cold water for at least 10 minutes). 2. In a large bowl, combine brown rice, edamame, cucumbers, red capsicums, sliced spring onions, coriander, and sesame seeds. 3. In a small bowl, whisk together rice wine vinegar, extra virgin olive oil, sesame oil, soy sauce or tamari, chopped or grated ginger, honey or pure maple syrup, and sriracha (if using). 4. Preheat your bbq, grill or grill pan to medium-high heat. Cook or grill the chicken skewers for about 5-7 minutes on each side or until fully cooked and slightly charred. Brush with additional teriyaki sauce if desired. 5. Pour the dressing over the salad ingredients and toss until everything is well coated. Arrange the Teriyaki Chicken Skewers on a serving platter alongside the Edamame Salad. #springrecipe #bbq #quickdinner #flavourfulmeals #healthyrecipes #simplywholesomepantry #easycooking #weeknightdinner #chickenrecipes #foodie #homecooking #recipeideas #tastymeals #teriyaki