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Posts Tagged ‘quinoa’

by Sarah Steimer

Carrot cake granola

Every so often, I like something a little sweet for breakfast — like carrot cake. But we can’t bite into a big hunk of sugar every morning, so I transformed that cake favorite into a (much healthier) granola version.

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by Caitlin Saniga

Roasted sweet potatoes with chickpeas, dried cranberries and pesto

I love all of the opportunity a plain roasted sweet potato presents. The addition of pesto, dried cranberries, toasted walnuts, quinoa and chickpeas make it magical.

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by Caitlin Saniga

Sweet potato balls with smoky cashew aioli

Aioli is a sauce traditionally made with olive, oil, lemon, garlic and egg yolks, but this one’s a little different in that it includes softened raw cashews instead of egg yolks. Plus, smoked paprika is like magic pixie dust. Don’t skimp and grab for regular paprika. Buy a little bottle of the smoked version, and I promise you won’t regret it. I’ll be looking for new ways to incorporate it, so stay tuned. My first experiment was to add it to hummus — delicious!

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by Sarah Steimer

Spicy broccoli and watercress soup with quinoa

When I first tried this soup — made almost exactly as the recipe directed — I thought it had great flavor. But it was totally lacking in texture (and I’m a big food texture person). I mean really, it had the texture of tap water. I remembered I made a few cups of quinoa on a whim, so I grabbed it from the fridge and tossed it into the soup. It was game-changer. Something that simple made me appreciate the soup’s big flavors so much more, rather than letting them get lost in a sad pool.

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by Sarah Steimer

Quinoa and black beans with pomegranate salsa

This dish was the direct result of being forced to stay indoors for about three days straight and NOT wanting to spend those days in a pasta coma. Like much of the rest of the country, Chicago was buried in snow and below-freezing temperatures for a few days this month. With just enough pantry staples and plenty of time to think, I came up with a surprising and very tasty meal.

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by Caitlin Saniga

Ginger-curry burst tomatoes with chickpeas over quinoa

Lately, I’ve been sorting through stacks of old magazines that I’ve stockpiled in the three years since I moved into my Roanoke apartment. I’ve probably gone through 60 or so issues of food and home magazines, scouring for recipes to add to my to-make list. (My apologies to those who follow me on Pinterest for smothering your feeds with mouthwatering photos.) This simple tomato recipe was one of the ones I bookmarked. And I’m so happy I did! I added quinoa and served it up for dinner, and as I ate it, I made a mental note to add it to my regular rotation come next tomato season. Sometimes, being a pack rat has its perks.


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by Sarah Steimer

Roasted vegetable and quinoa soup

A great way to use vegetables that are on their last leg is to roast them and turn them into soup. Even if you don’t eat the soup that night, you can keep it in the fridge for about five days or freeze it for about three months.

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