Posts Tagged ‘quinoa’

I love quinoa, and I’m always looking for new recipes, and new ways to use it. This is adapted from a recipe in the Moosewood Restaurant cookbook, an oldie but goodie. This was a great way to use some of my local basil, corn, and bell peppers. Make sure to toast the pine nuts before adding them, toasting them makes all the difference. Yum!

1 onion, chopped

3-4 cloves of garlic, minced

olive oil

1 bell pepper, any color – or even a mixture

2 tsp ground cumin

2 tsp ground coriander

1 cup quinoa

1 2/3 cup water

1 1/2 cups corn kernels (about 2 ears)

1/2 cup chopped fresh basil

sea salt and pepper

1-2 Tbsp toasted pine nuts

In a large pot saute the onions and garlic in the olive oil for about 5 minutes, or until soft. Add the bell peppers, cumin, coriander and cook for 2-3 more minutes.  Add the quinoa, water, and corn and bring to a boil. Cover, lower heat, and cook for 20-30 minutes, or until the quinoa is tender and all the water is gone. Stir in the basil and season with salt and pepper. Serve topped with the toasted pine nuts.

I served this with some local kale (sautéed with garlic and red pepper flakes), tomatoes, and watermelon. Another cheap, easy, local meal.

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Saturday: Pasta with Spicy Sausage and Broccoli

Sunday: Kelly’s Split Pea Soup and Flax Biscuits

Monday: Leftovers

Tuesday: Leftovers

Wednesday: Quinoa Salmon Burgers with Parsnip Fries and Kale

Thursday: Oven Braised Lentils

Friday: Leftovers

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Saturday: Bison Steaks with Roasted Sweet Potatoes and Brussel’s Sprouts

Sunday: Lo Mein with Tofu

Monday: Leftovers

Tuesday: Hummus with Quinoa Tabbouleh and Veggies

Wednesday: Leftovers

Thursday: Quick Peanut Sauce with Tofu, Cauliflower and Brown Rice

Friday: Leftovers

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I have made this recipe many times before. It is a yummy and very simple recipe to make. I typically pair it with roasted broccoli and brown rice (we had it with quinoa this time). I must say that I make this recipe less and less just because I am increasingly becoming NOT o.k. with buying farmed tilapia. This was from Trader Joe’s and on the package it said, farmed tilapia from Thailand. I don’t think I’ll be getting this again. I’ve heard of sustainable tilapia farm’s, but nothing in my area. I need to get acquainted with the local fish here in North Carolina, fish I had never heard of  until I moved here.  Sea Mullet, Trigger fish, Spot? O.k. All I can think of are silly jokes about bad haircuts, or jumpy fish cops, but I’m sure they taste great!

2 tablespoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt, divided
1 pound tilapia fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice

Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Squeeze lemon juice over fish when serving.

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These were really good, and I am definitely going to make them again!  I actually experimented with tuna as well. If you want to use tuna, add about 1-2 tsp of lime juice to the food processor so they will form patties. This recipe is adapted from The Whole Life Nutrition Kitchen.

3-4 green onions, ends trimmed

1 large handful fresh cilantro

1 tsp adobo sauce (from a can of chipotles in adobo)

1-2 tsp lime zest

salt and pepper

2 – 6oz cans wild caught salmon (boneless, skinless)

1 cup cooked quinoa

Place the green onions, cilantro, adobo, lime zest, and black pepper into the food processor and process until smooth. Add the salmon and quinoa until fairly smooth, taste for salt. Form into patties.

In a medium to large skillet heat about a tablespoon of oil over medium high heat. Cooks patties until nice and crispy on each side (about 3 minutes per side). Don’t crowd the pan!

I served these with sautéed kale and roasted parsnips, YUM!

If you’ve never had roasted parsnips you really have to try them. It’s very simple and so tasty. A little olive oil, salt and pepper, about 15 minutes at 400F, until crispy and caramalized.

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Saturday: Gluten-Free Potluck

Sunday: Out

Monday: Leftovers

Tuesday: Black-eyed Peas with Collards and Brown Rice

Wednesday: Leftovers

Thursday: Quinoa Salmon Burgers, Parsnip Fries and Kale

Friday: Hearty Lentil Soup

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I love hummus! So creamy and yummy. I love it drizzled with olive oil and sprinkled with smoked paprika! It is a perfect match with the quinoa tabbouleh. These recipes are adapted from The Whole Foods Market Cookbook, and The Mediterranean Diet Cookbook.


3 cups cooked garbonzo beans

1/2 cup tahini

1 Tbsp roasted sesame oil

1 tsp salt

1/2 tsp cumin

juice from 2 lemons

1 clove garlic, minced

2-3 Tbsp extra virgin olive oil

pinch of cayenne

Toss everything into the food processor and blend until smooth and creamy! Yum!

Quinoa Tabbouleh

1 cup quinoa

2 cups water

1 cup parsley, chopped

1 pint grape/cherry tomatoes, cut in half

 juice of 1 lemon

1/4 cup extra virgin olive oil

3 small cloves garlic, minced

2 Tbsp mint, minced

1/2 tsp salt

1/2 tsp black pepper

Place quinoa, water, and salt in saucepan and bring to a boil. Cover, reduce heat and simmer until tender and all the water is absorbed, about 20 minutes. Fluff with a fork and let cool slightly.

In a large bowl mix the rest of the ingredients, then stir in the quinoa. Very simple.

I typically serve this dish with lots of veggies.

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Saturday: Local Grass-fed Beef Steak, Roasted Brussels Sprouts, and Baked Delicata Squash

Sunday: Polenta with Black Beans and Goat Cheese

Monday: Butternut Squash and Sage Casserole

Tuesday: Leftovers

Wednesday: Tofu Coconut Curry, Brown Rice, Broccoli and Carrots

Thursday: Leftovers

Friday: Curly Kale and Potato Soup

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This was  a great recipe! I will definitely make this one again, and again. Adapted from The Art of Simple Food.

1 cup dried white beans (I used a mix of Great Northern and navy)


1/4 cup EV olive oil

4 garlic cloves, chopped

1 1/2 tsp rosemary, minced

Soak the beans overnight, then cook as usual until tender. Season with salt.

In a heavy bottomed saucepan or skillet, warm olive oil over low heat. Add the garlic and rosemary and cook until garlic is soft, about 5 minutes. Stir most of the oil into the beans, saving out about 1 Tbsp. Let the beans sit for a few minutes before serving to let the flavors blend. When serving drizzle with the remaining oil.

I served this with quinoa, and kale. Yum!!!!!

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Saturday: White Bean and Butternut Soup with Soda Bread

Sunday: Fusilli with Greens and Sausage

Monday: Slow Cooker Beans with Cornbread and Cabbage

Tuesday: Leftovers

Wednesday: Bean and Pasta Soup

Thursday: Leftovers

Friday: White Beans with Rosemary and Garlic, Quinoa, Kale

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