Posts Tagged ‘quinoa’

by Sarah Steimer

The original recipe called for dates as the fruit topping. No thanks, sounds boring to me. I happened to have half of a grapefruit in my refrigerator and opted for that --- so by all means, use what you have.

The original recipe called for dates as the fruit topping. No thanks, sounds boring to me. I opted to use a grapefruit half that I already had in the refrigerator. You can substitute whatever fruits you have on hand.

  • 1/2 grapefruit (from a fruit that has been cut width-wise, of course)
  • 2-3 teaspoons good-quality honey
  • pinch of sea salt
  • 1 tablespoon sesame seeds
  • 2 tablespoons uncooked quinoa
  • 1/2 cup low-fat or fat-free Greek yogurt

    The crunch of the quinoa and the tartness of the grapefruit definitely helps a groggy morning. Plus coffee, who am I kidding.

    The crunch of the quinoa and the tartness of the grapefruit definitely helps a groggy morning. Plus coffee, who am I kidding.

Use a small, sharp knife to cut along the membrane-defined sections of the grapefruit. Do not remove the sections. Drizzle the grapefruit with honey and add a pinch of sea salt. Place in a tin or glass baking dish under the broiler. Broil for about 5 minutes. Remove from the oven and set aside.

Toast the sesame seeds and quinoa over a low flame in a small, dry saute pan, stirring constantly (the quinoa will pop a little when it is hot). Saute for only a couple of minutes or until the quinoa has darkened a little. Remove from the pan.

Place the yogurt on a plate or in a bowl and top with the quinoa-sesame mixture. Use a spoon to remove the grapefruit sections and place on the yogurt.

Makes 1 serving.

Recipe adapted from: Bon Appetit

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by Sarah Steimer

These flatbreads are also great just for dipping in hummus, but I love the pop of the pomegranates on this flatbread.

These flatbreads are also great just for dipping in hummus, but I love the pop of the pomegranates on this flatbread.

  • 1/2 cup raw quinoa
  • 1/2 cup whole wheat flour
  • 1 egg white
  • 1/2 cup water
  • salt and pepper, to taste
  • 2/3 cup plain or garlic hummus
  • 1/3 cup crumbled feta
  • 1/4 cup loosely packed herbs, such as flat-leaf parsley or mint
  • 2/3 cup pomegranate seeds

Combine the quinoa, flour, egg white, water, salt and pepper. Let the mixture sit for about one hour.

On a baking sheet covered with a piece of parchment paper, distribute the batter into three circles. Use a spoon to spread the batter out to a little thinner than a half inch, with each circle about 7 inches in diameter. Bake for about 16 minutes, using a spatula to flip the flatbreads over about halfway through.

Let the flatbreads cool. Top with the hummus, feta, herbs and pomegranate seeds.

Makes three flatbreads.

Recipe adapted from: Closet Cooking

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by Sarah Steimer

I made the full recipe so Bill and I could eat it throughout the week. I noticed him break some tortilla chips in it one day, so I assume that’s a good upgrade if you’re looking for one. This is a vegan recipe, FYI.

  • 4 cups low-sodium vegetable broth/stock
  • 2 (14.5 oz) cans low-sodium fire roasted diced tomatoes
  • olive oil
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 jalapeno, seeds and ribs removed for less spice
  • 1 cup dry quinoa
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle sauce (if you don’t have it, you can skip it or use hot sauce instead)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 bay leaves
  • pinch ground cinnamon
  • 1 avocado, cut into 1/2 inch cubes (optional)

Roast, peel and chop the poblano and red peppers. (see Caitlin’s video if you need a how-to)

Heat a dutch oven or heavy, large pot over medium heat. Add enough olive oil just to cover the bottom and, once heated, add the onions. Cook the onions, stirring occasionally, until they have caramelized. Every once in awhile you may have to de-glaze the pan (keep the onions from sticking) by adding a little of the vegetable broth.

While the onions are cooking, combine the quinoa and 2 cups of water in a sauce pan. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 30 minutes or until all water is absorbed. Remove from heat and set aside.

Add the remaining vegetable both to the dutch oven, along with the tomatoes, garlic, jalapeno, poblano, red bell pepper, chili powder, coriander, cumin, bay leaves, cinnamon and chipotle sauce. Bring everything to a boil (you may need to put the lid on for this, that’s a lot of liquid to get boiling). Reduce the heat and let the soup simmer for about 25 minutes, uncovered and stirring occasionally.

Remove the bay leaves and add the cooked quinoa. Mix well and serve, topped with the cubed avocado.

Makes about six servings.

Recipe adapted from: Prevention RD

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by Sarah Steimer

Just to note: I used a darker quinoa for my cookies. Using a lighter quinoa may result in lighter-colored cookies.

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 stick unsalted butter, room temperature
  • 1/2 cup (packed) light brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • zest of 1 lemon
  • 1 cup cooked quinoa, cooled
  • 1 cup old fashioned oats
  • 1 1/2 cups dried blueberries or other dried fruit such as raisins
  • 1/2 cup unsweetened, large flaked coconut
  • 1 cup roughly chopped pecans or walnuts

Combine flour, salt, baking powder and baking soda in a small bowl and set aside.

Cream the butter, sugar and honey using an electric mixer until light and fluffy.  With the mixer running, add the eggs one at a time, giving the dough enough time to incorporate the first egg before adding the second.  Add the vanilla extract, lemon zest and cinnamon and mix to combine.

Turn the mixer to low and add the flour, mixing just until incorporated.  Hand-stir in the quinoa, oats, blueberries, nuts and coconut.

Spoon the dough in 2-tablespoon portions onto two baking sheets, spacing them about an inch apart.  Bake at 375 degrees until golden, 12-15 minutes (these cookies are soft and chewy – not hard).

Makes about 24 cookies.

Recipe: Oui, Chef

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by Sarah Steimer

A lot of people probably assume that eating local and in season means giving up a nice, fresh salad when it gets cold out. Not so with kale and sweet potatoes - both of which I grabbed at a winter farmer's market.

  • 1 large sweet potato, peeled and diced
  • 1 cup cooked quinoa
  • 1 1/2 cups fresh kale, chopped
  • 1/3 cup dried cranberries (I did have this in mine but forgot to photograph the salad with them – whoops)
  • 2 tbs onion, minced
  • 2 tbs balsamic vinegar
  • 2 tsp raw honey
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Boil the sweet potato in a pot of lightly salted, boiling water until tender. Allow to drain.

In a large bowl, combine the cooked quinoa, sweet potato, sage, kale and cranberries. In a small bowl, add the onion, balsamic vinegar, honey, salt and pepper, stirring to combine. Drizzle over the quinoa salad, tossing to coat (I added even a bit more balsamic to mine).

Serves four, with the sweet potatoes warm or cool.

Recipe adapted from: Domestic Fits

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by Sarah Steimer

These were actually really outrageously good cold the next day, too. Also to note: Mine look burnt compared with the magazine's - but only because I used a darker quinoa.

For the cakes

  • 1 large egg
  • 2 tablespoons flour
  • 1 1/2 tablespoons tahini or nut butter
  • 1 1/2 teaspoons red or white wine vinegar
  • 1 1/2 cups cooked quinoa
  • 1/2 cup finely grated sweet potato
  • 1/2 10-ounce package frozen spinach, thawed and squeezed dry
  • 1/4 cup chopped sun-dried tomatoes (I used a little less – they can be overly salty for my taste)
  • 1/4 cup chopped walnuts (optional)
  • 3 tablespoons feta (optional)
  • 2 tablespoons finely diced onion
  • 1 tablespoon chopped parsley or cilantro
  • 1 clove garlic, minced

Combine egg, flour, tahini and vinegar in a bowl. Stir in remaining ingredients and mash together until texture is firm enough to shape into cakes.

Shape into about 1/4-cup patties with floured hands. Bake at 400 degrees on a greased baking sheet (or try parchment paper) for about 25 minutes, turning once, until the patties are crisp.

Makes about 6-7 patties. Serve with the red pepper sauce.

For the sauce

  • 1 1/2 cups roasted red pepper, drained
  • 1/2 cup toasted almond slivers
  • 1 clove garlic
  • 2 teaspoons red wine vinegar

Combine all ingredients in a food processor or a blender. Makes 2 1/2 cups (I split this recipe in half).

Recipes: Vegetarian Times

Photo: Sarah Steimer

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by Sarah Steimer

One of the best vegetarian burgers I've ever had. I still love regular burgers though, don't worry Ron Swanson.

  • 1/2 cup quinoa
  • 1 cup finely chopped onion
  • 6 sun-dried tomatoes, finely chopped (1/4 cup)
  • 1 15-ounce can of black beans, rinsed and divided
  • 2 cloves garlic, minced
  • seasoning

Stir together quinoa and 1 1/4 cups water in small saucepan. Bring to a boil, cover and reduce heat to simmer for 20 minutes – or until all liquid is absorbed.

Place onion and tomatoes in medium skillet and saute over medium heat. Stir in 3/4 cup black beans, garlic, seasoning and 1 1/2 cups water. Simmer 3 to 5 minutes or until most of the liquid has evaporated.

Mash the mixture, adding 3/4 cup cooked quinoa, until relatively smooth (can use a food processor or a potato masher). Mix in remaining quinoa and black beans. Season with salt and pepper and let cool.

Coat a baking sheet generously with cooking spray. Shape the bean mixtures into about six patties and place on the baking sheet.

Bake for about 20 minutes at 350 degrees, or until patties are crisp on top. Flip and bake for another 10 minutes more.

Makes six burgers.

Recipe adapted from: Vegetarian Times

Photo: Sarah Steimer

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by Caitlin Saniga

Simmering the quinoa in the taco seasoning helps the quinoa absorb the flavors — a nice alternative to ground beef for tacos.

  • 1 cup quinoa
  • 2 cups water
  • 1 batch taco seasoning
  • 1 ear corn, boiled or grilled and kernels cut from the cob
  • 1 cup grated zucchini
  • 1 can black beans, rinsed and drained
  • 1 jalapeno, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 tablespoon olive oil
  • juice from 1 lime
  • salt and pepper
  • 1/4 cup crumbled ctija cheese (or another soft, white cheese)

Simmer the quinoa in the water with the taco seasoning until the water is absorbed, about 20 minutes.

Mix the quinoa, corn zucchini, black beans, jalapeno, green onion and cilantro in a large bowl.

Mix the oil, lime juice, salt and pepper in a small bowl.

Pour the dressing over the salad and serve garnished with cheese.

Makes 2-3 meal-sized servings.

Recipe adapted from: Closet Cooking

Photo: Caitlin Saniga

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