Caprese Quinoa Recipe

Caprese Quinoa Recipe

makes about 3 cups worth

1 cup uncooked quinoa

16 oz container of grape tomatoes, quartered

3/4 cup fresh mozzarella pearls (or just buy a fresh mozzarella ball and cut it into chunks)

10 large basil leaves, cut into ribbons

1/2 teaspoon sea salt

1/2 teaspoon pepper

Prepare quinoa according to directions on box (which is most likely: 2 cups water + 1 cup quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes). Depending on whether you want your quinoa hot or cold (it’s great both ways) either let it cool completely or immediately add in the tomatoes, cheese, basil, salt and pepper. Drizzle about 2-3 tablespoons of basil oil over top and serve!

Vegetarian Quinoa Chili Recipe

Vegetarian Quinoa Chili Recipe

Ingredients

• 2 cups cooked quinoa 

• 1 Tbsp extra virgin olive oil

• 1 large yellow onion, diced (1 3/4 cup)

• 4 cloves garlic, minced 

• 2 (14.5 oz) cans diced tomatoes

• 1 (15 oz) can tomato sauce

• 1 1/2 - 2 cups water (or chicken broth if not making vegetarian)

• 1 (7 oz) can diced green chiles

• 2 1/2 Tbsp chili powder

• 2 tsp ground cumin

• 2 tsp cocoa powder 

• 1 1/2 tsp paprika

• 1/2 tsp granulated sugar

• 1/2 tsp ground coriander

• 1/2 tsp cayenne pepper, or to taste (optional)

• Salt and freshly ground black pepper, to taste

• 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)

• 1 (15 oz) can black beans, drained and rinsed

• 1 1/2 cups fresh or frozen corn

• 1/2 cup cilantro, chopped

• Juice of 1 lime

• Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.

• Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

Pumpkin Spice Breakfast Quinoa Recipe

Pumpkin Spice Breakfast Quinoa Recipe

Ingredients:

1/2 cup milk – I used almond milk but any milk will work

1/2 cup water

1/2 cup uncooked quinoa, rinsed and drained

1/4 cup + 2 tablespoons pumpkin puree

2 tablespoons pure maple syrup

1/2 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

Pinch of salt

2-4 tablespoons chopped pecans

Directions:

Bring milk and water to a boil in a small to medium sized saucepan.  Add quinoa, cover, reduce heat to simmer, and let cook 15 minutes.  Remove from heat and let stand 5 minutes.  Uncover and fluff with a fork, then stir in the pumpkin, maple syrup, vanilla, pumpkin pie spice, and salt.  Taste and adjust any amounts to your liking (i.e. add more sweetness or spices).  Divide into two bowls (add milk if desired) and top with desired amount of pecans.

Quinoa Mac and Cheese Recipe

Quinoa Mac and Cheese Recipe

1 cup uncooked quinoa, rinsed and drained 

vegetables of your choice- I used onion, zucchini and tomato

garlic, salt, pepper and other seasonings

1 cup cheese of your choice (I used a mix of mozzarella, cheddar, and parmesan)

1/2 cup milk

1 egg

olive oil, water (or stock)

Saute your vegetables in a little olive oil, salt and pepper until partially translucent.

Add the quinoa and toast for 5 minutes or so until opaque. Add your liquid- I used water but you could use chicken or vegetable stock for more flavor. The amount of liquid is double your quinoa- so 2 cups of water to 1 cup quinoa. Add additional seasoning- dried herbs, red pepper flakes, etc. Lower the heat and let it simmer for 10-12 minutes, stirring occasionally, until most of the liquid is absorbed. In a bowl, whisk together the milk, egg, and grated cheese. Pour in the quinoa mixture and combine. It will look gross at this point. Pour into a greased pan and top with breadcrumbs or more cheese (optional). I used panko and parmesan. Bake at 350 for 30-35 minutes depending on the depth of your dish.

Buffalo Chicken Quinoa Salad Recipe

Buffalo Chicken Quinoa Salad Recipe

Ingredients

Salad
• 1 cup quinoa
• 2 cups water
• 3/4 pound boneless skinless chicken breast, cut into bite size pieces
• 1 cup broccoli florets
• 3/4 cup shredded carrots
• 3/4 cup shredded cabbage
• 1/2 cup blue cheese crumbles, plus more for garnish
• 4 green onions chopped, save half for garnish
Dressing
• 1/3 cup olive oil
• 1/2 cup hot sauce (I recommend Franks)
• 1 teaspoon seasoned salt

Instructions

1. In a fine-mesh strainer, rinse quinoa well and drain. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork.
2. While the quinoa is cooking make the buffalo sauce dressing and cook the chicken and broccoli. In a measuring cup or small bowl combine the olive oil, hot sauce, and seasoned salt. Whisk to combine. Set aside.
3. Heat a medium size skillet over medium high heat Add a tablespoon of olive oil and saute the broccoli for about 5 minutes. You want it to just start to soften, but still be crisp. Remove from the pan and set aside. Add the chicken to the same pan and cook the chicken for about 5 minutes or until cooked through. Add 1/4 cup or so of the buffalo sauce and cook until the chicken absorbs the sauce.
4. When the quinoa is ready add the chicken, broccoli, carrots, shredded cabbage and as much of the dressing as desired (I ended up using all of the dressing, but we like things extra saucy) toss well. Add the blue cheese and half of the green onions. Toss again and serve warm with extra blue cheese crumbles and green onions.

Sesame Quinoa Spring Rolls Recipe

Sesame Quinoa Spring Rolls Recipe

	Ingredients
2	cups red quinoa
3	cups water
4	handfuls of greens
10	rice paper wrappers
Dressing:
4	Tbs. rice vinegar
5	Tbs. soy sauce
2	tsp. minced garlic
2	Tbs. minced ginger
4	tsp. sesame oil

Rinse and drain the quinoa and cook for 12 minutes in 3 cups of water. While quinoa cooks, make the dressing, cut up the greens and whisk the greens and dressing together in a bowl. Once quinoa is done, combine it with the dressed greens. Before assembling the spring rolls,  fill a square pan with water.  Then soak a wrapper for 30 seconds or until it begins to soften. Don’t let it sit for too long because it will soften and fall apart. Place the wet rice wrapper on a flat surface and with a spoon fill the wrapper with about 3 Tbs. of the lettuce-quinoa mixture. Fold the edges over and roll into a spring roll.  Repeat by soaking another rice wrapper and wrapping it. Keep going until all the filling has been used.

Chicken Stew with Butternut Squash & Quinoa Recipe

Chicken Stew with Butternut Squash & Quinoa Recipe

Ingredients

• 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
• 3 1/2 cups chicken broth
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1/2 tsp kosher salt
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted and quartered kalamata olives
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

Instructions

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
8. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
11. Shred the chicken with your fingers or a fork.
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
13. Stir in parsley and serve.

Clean Eating Vegetable Quinoa Stir Fry Recipe

Clean Eating Vegetable Quinoa Stir Fry Recipe

Ingredients

1 large red bell pepper, chopped
1 1/2 cups chopped, raw broccoli
1 cup sliced, brown mushrooms
1 tsp. garlic powder OR 1 tbsp. chopped, fresh garlic
1 tsp. onion powder OR 1/2 a chopped, red onion
1 tbsp. virgin coconut oil
3 cups cooked quinoa
Low sodium, organic Tamari or Soy sauce for topping

Directions

Step 1 – In the coconut oil, sauté all of the vegetables until cooked to your liking. Al dente is typically best for retaining nutrients.

Step 2 – Serve over the cooked quinoa and top with a little tamari or soy sauce.

Eat and Enjoy!

Southwest Quinoa Salad

Southwest Quinoa Salad

INGREDIENTS:

• 1/3 cup fresh lemon juice
• 1/3 cup olive oil
• 3 tbsp chopped fresh cilantro
• Sea salt and fresh ground black pepper, to taste
• 1 cup quinoa, rinsed and drained
• 1 tsp cumin seeds, toasted, or 1 tsp ground cumin
• High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed to lightly coat grill grate
• 2 cobs fresh corn, husks and silk removed (or 1 1/4 cups frozen corn, thawed)
• 1 cup cooked black beans, drained
• 1 plum tomato, diced
• 1 zucchini or yellow zucchini squash, diced
• 1/4 cup finely chopped red onion

INSTRUCTIONS:

1. In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.
2. In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.
3. Meanwhile, heat an outdoor grill to medium-high and lightly oil grate with cooking oil. Add corn, close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes. (Alternatively, boil cobs in a large pot of simmering water. Cover and cook until tender, 6 to 10 minutes.) Let corn cool, then cut kernels from cob. 
4. In a large bowl, combine quinoa, corn kernels, beans, tomato, zucchini and onion. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld, or up to 2 days.

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Quinoa Tabbouleh

Quinoa Tabbouleh

Ingredients

• 1/2 cup quinoa (red or white), rinsed
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• A pinch of freshly grated nutmeg
• 3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*
• 1/2 cup finely chopped fresh mint leaves
• 1 pint cherry tomatoes, quartered
• 1 English cucumber, diced
• Small handful jarred peppadew peppers or roasted red peppers, finely chopped

Directions

*Cook's Note: I chop the parsley and the mint by hand. You can use a food processor if you like, but I find it doesn't chop the leaves as uniformly, and has a tendency to turn them into a wet puree rather than tiny, crunchy little bites.

Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop. Pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Remove it from the heat and allow to cool.

Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.

Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!)

Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.

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