Tag: quinoa

Quinoa, Kale, and Roasted Veggies

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I’m a big fan of cooking in a Cast Iron Skillet. It brings great memories of cooking at my grandma’s house growing up and I swear it makes the food taste better! The more seasoned, more flavor, and crispier your entrée. Today I went to the market with the intention of grabbing the largest selection of fall veggies I could get my hands on. It was fun, and the following recipe is what I threw together using the produce I came up with.

Quinoa and Roasted Vegetables with Tahini sauce:
1 sweet potato
1 purple potato
1 zucchini
3 carrots (I did a variety: carrot, parsnip, purple carrot)
1 onion
1 bunch of kale, de-stemmed
½ cup of frozen peas
3 Tbsp olive oil
1/2 Tbsp oregano
½ Tbsp thyme
½ Tbsp. cumin
Dash salt & black pepper, to taste

For the quinoa:
1 cup quinoa + 2 cups H20

Dressing:
3 Tbsp tahini
2 tbsp extra virgin olive oil
Juice from one lemon
1 garlic clove
1 tsp ground cumin
1 tsp cinnamon
dash of salt
4-5 Tbs water

-Preheat oven to 350 degrees
-Chop the carrots, zucchini, and potatoes into bite-size pieces
-Cut the onion into slivers
-Mix all veggies in cast iron skillet with olive oil and spices
-Bake 30-35 minutes until mostly cooked through
-On stove-top cook quinoa as normal (Bring 2 cups of water to a boil, add 1 cup quinoa, bring to a simmer for 16 minutes)
-On stove-top blanche kale, to soften
-Thaw peas
-Once veggies are mostly done roasting, stir in kale, 1 cup of quinoa, and peas and continue to cook about 5-10 more minutes.

In a separate jar, stir together ingredients for tahini sauce. Add more of less water to sauce, depending on your consistency preference.

 

When the entire thing is finished cooking, pour sauce on top, while warm. Enjoy

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Curry Quinoa with Veggies

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curryQUINOA
1 cup quinoa
2 1/4 cups veggie broth
3 Tbs curry powder
1 garlic clove, minced
1 Tbs olive oil
1 onion, chopped
1 head of broccoli or cauliflower
1 bell pepper, sliced thinly
8 Carrots, chopped
8 oz mushrooms, sliced
if you like it spicy you can add in sriracha to taste, or sprinkle with red pepper flakes
-In medium pot, cook quinoa in veggie broth. Bring to a boil and let simmer 15-20 minutes, until the broth is soaked up. Mix in the curry powder, (for a creamier and sweet flavor, use half coconut milk)
-In sauce pan with olive oil: sauté the onion, peppers, and mushrooms with garlic.
-In another pot steam the carrots and broccoli in about an inch of water, for about 7 minutes.
-Once everything is ready, mix together in bowl. If quinoa is too dry, add in a touch of water, or a bit more coconut milk
-Season with salt in pepper to taste
curryQUINOA, upclose

Sweet and Spicy Quinoa Hash

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Sweet and Spicy Quinoa Hash
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Ingredients:
2 sweet potatoes, peeled and cut into cubes
3 stalks of kale, chopped
1 clove garlic, minced
1 tsp coconut oil
1 cup cooked quinoa
pinch of red pepper flakes

In a skillet over medium heat, warm 1 tsp of coconut oil.  Add a pinch of red pepper flakes and sweet potato, then sauté for 5 minutes.  Stir in kale and garlic, and a pinch of salt.  Saute until kale has wilted, about 3 minutes.  Add cooked quinoa and cook through.

(original recipe from Women’s Health, May 2013)

Mediterranean Quinoa Salad

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1 ½ cup uncooked quinoa
3 cups water
1 clove garlic, smashed
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped kalamata olives
1 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley
1/2 teaspoon salt (optional)
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil

Bring the water and add garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer about 20 minutes, until the quinoa is tender and the water is absorbed. (Best if refrigerated before mixing the salad.)

 

Stir the onion, bell pepper, tomatoes, olives, parsley, into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.