Southwestern Quinoa Patties

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As far as staple recipes around our house, quinoa patties are near the top of the list.

There are so many reasons to love them. The kids will eat them without fussing. Any time I can get all THREE of them eating the same thing, it is a huge win.

They are also amazing on the go. I almost always pack a batch up when we travel, because finding gluten free foods when you are road tripping can be really challenging. (Especially if you are, say, driving across west Texas as I will be soon.)

With our pending trip, I’ve been playing around with different varieties and today I’m sharing with you one of my new favorites.

These Southwestern Quinoa Patties are a fun twist on a classic. The fresh salsa really makes them. The salsa that I used was really just chopped tomatoes, onions, japalenos and cilantro. If your salsa is more liquid than mine you may need to add in extra breadcrumbs. You want a very moist mixture, but not so moist that you can’t form the patties.

Speaking of breadcrumbs, let’s talk about making gluten free breadcrumbs without any added oil. It is so easy!

All you need to do is throw gluten free bread (I use Udi’s) into your food processor and pulse it until the crumbs are fine. Preheat your oven the 300 degrees. Spread the crumbs on a rimmed baking sheer and cook for 5 minutes. Turn the oven off and let the crumbs sit in the oven for 30 minutes or so. (Make sure you tell everyone in the family you are doing this so no one decides to preheat the oven while your crumbs are still in there!) Voila! You’ve got great gluten free breadcrumbs for a fraction of what it would cost you to buy them. I make a big batch about once a month and then store them in the freezer so I always have them on hand.

By the way, if you are looking for tips on being gluten free, have questions you would like answered or just need recipe inspiration, make sure you check out the Udi’s Ambassador site. It is packed with great information!


Southwestern Quinoa Patties

Rating: 51

Yield: 15 patties

Serving Size: 3 patties

Calories per serving: 263

Fat per serving: 4.7g

Ingredients

  • 2 cups cooked quinoa
  • 1 cup black beans, drained and rinsed
  • 4 large eggs, beaten or 4 flax eggs (4 tablespoons ground flax sets +1/2 cup water)
  • 1 cup fresh salsa
  • 1 ounce cheddar cheese, grated (or Daiya)
  • 2 cloves garlic, minced
  • 1 cup gluten free breadcrumbs (see above)
  • 1 teaspoon cumin
  • 1/4 teaspoon chipotle chili powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon coconut oil
  • For Serving: Avocado, Salsa, Spicy Yogurt Spread

Instructions

  1. In a medium bowl combine quinoa, black beans, eggs, salsa, cilantro, onion, cheese and garlic. Stir in breadcrumbs, cumin, chipotle chili powder and sea salt. Allow to sit for 5 to 10 minutes.
  2. Form into small patties.
  3. Heat oil in a heavy skillet over medium low. Add patties to the skillet (you will need to do this in batches so you don't overcrowd the pan). Cover and cook until the bottoms are brown and you see the edges start to dry, about 10 minutes. Flip and cook for another 8 to 10 minutes, until brown.
  4. Serve with avocado, salsa and spicy yogurt spread.

Notes

Makes 15 small patties

Servings 5, Serving Size 3 Patties, Calories 263, Fat 4.7g, Carbohydrates 43.2g, Protein 12.3g, Cholesterol 6mg, Sodium 540mg, Fiber 4.6g, Sugars 5.3g, WW Pts 7

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Learn more about living gluten free! Visit http://udisglutenfree.com/community

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

5-Ingredient Quinoa Breakfast Pots

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5-ingredient-quinoa-breakfast-pots-5 Hi there!

My name is Stephanie and I write everydayfeasts.com, and today I’m guest posting for Wendy here at Cooking Quinoa.

I love cooking with quinoa, so I was thrilled when Wendy asked me to share one of my favorite quinoa recipes with you.

Today I’ll be telling you a little bit about my 5-ingredient quinoa breakfast pots, which I make a lot.  Now, I’m totally an early morning person, but I always seem to be scrambling to get out the door in the a.m. to get to meetings or run errands. And one thing I really don’t like doing is skipping breakfast. It makes me feel cranky, hungry, and I get tired really quickly. The other thing is that I like to eat pretty healthy breakfasts, because they set the tone for my day and help me stay focused and feel my best.

Enter these little quinoa pots. They’re the perfect easy, wholesome breakfast. If I know I’m going to have a busy morning, I prepare them the night before and put them in the fridge for a grab-and-go breakfast the next day. They hardly take any time to put together, and with only five ingredients, they’re incredibly easy to make.

The thing I like the most about these little pots is that they’re delicious! It’s almost like eating dessert, which is great when it’s healthy and still only 7:00 a.m.!

 

 

5-Ingredient Quinoa Breakfast Pots

Rating: 51

Yield: 4 servings

Serving Size: 365g

Calories per serving: 254

Fat per serving: 6.9g

5-Ingredient Quinoa Breakfast Pots

These little breakfast pots are incredibly versatile. You can substitute mixed quinoa with just one variety, and the strawberries with whatever fruit is seasonal and available to you (even frozen fruit will do in a pinch). You can sub out the pistachios for almost any other nut (think hazelnuts or almonds), and you can even experiment with other nut or dairy milks. Have fun making it your own!

This recipe is vegan and gluten-free.

Ingredients

  • 4 cups almond milk
  • 1 cup mixed quinoa (equal parts of white, red, and black varieties)
  • 10 oz fresh strawberries, sliced (16-20 strawberries)
  • 2 tbsp pistachios, slivered
  • honey to sweeten (I use approximately 2 tbsp.)

Instructions

  1. In a small saucepan, warm the almond milk on low heat. After 2 minutes, add the quinoa and stir gently so the quinoa doesn’t clump together.
  2. Cook on low heat for 15 minutes, or until the quinoa is cooked through.
  3. Remove from heat, and divide among bowls or jars for an easy breakfast to-go!
  4. Top with the strawberries and pistachios, and drizzle the honey on top.

Notes

Servings 4, Serving Size 365g, Calories 254, Fat 6.9g, Carbohydrates 41.9g, Protein 8g, Cholesterol 0mg, Sodium 183mg, Potassium 550mg, Fiber 9.7g, Sugars 12.4g, WW Pts 6

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Stephanie is a self/mama/grandma-taught home cook. She writes Everyday Feasts, a little blog about cooking simple, delicious meals.

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Broccoli, Red Pepper & Chicken Stir Fry with Quinoa

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red-pepper-broccoli-quinoa-stir-fryLast time, I was talking about how I have plans to re-focus on my health and get in shape this spring. (And how I’m inviting you all to join me! I’ve created a Facebook Group if you’d like to. There is nothing there yet but there will be starting next week!)

My plan is to start on April 15, but I’ve already started to put a few things in place.

First, I got a new FitBit.  Well actually, my mom gave me one.  (Thanks Mom!)

I had one last year and I will say that few things impacted my weight and overall health more than counting my steps.  It really motivated me every single day to move more so I could hit that 10,000 steps.  Maybe it is because I am in front of a computer so much, but when I accidentally killed mine in the wash, my weight loss stalled. (Note:  In the FitBit’s defense, it survived three times through the washing machine and it was only when I also put it in the dryer after a fourth trip in the wash that it died.)

I’m competitive with myself like that.  What gets measured, gets done and I had a hard time forcing myself to walk more when I didn’t know where I was for the day.

(By the way if anyone else has a FitBit, let’s connect so we can support each other!)

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Secondly, I’ve started to think through some guidelines for myself of what I would like to do.  Here is what I have so far:

  • 10,000 steps a day
  • At least 15 grams of protein at breakfast  (I’ve worked up a big list of options I’ll be sharing soon on MamaBalance.)
  • Keep a food diary (something I NEVER do)  One thing I’m thinking about is just doing a visual diary on Instagram.
  • Eat veggies at least 3 times a day
  • A big salad daily
  • Focus on real food, limit my pasta to once a week (Not because pasta is the devil but because I overeat it.)
  • Juice once I have access to my juicer again
  • Work out – I’m still figuring that out
  • Track Calories – I’m on the fence with this one.  I know it works but it tends to be difficult when you are testing recipes.

And Lastly, I’ve been working on a bunch of new healthy recipes to change our menus up!  Recipes like today’s Broccoli, Red Pepper & Chicken Stir Fry with Quinoa, which is so simple but also incredibly tasty.  (If you are vegetarian or vegan, you can still enjoy this with tempeh!)

I just love how meals like this one make me feel!

 

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Broccoli, Red Pepper & Chicken Stir Fry with Quinoa

Broccoli, Red Pepper & Chicken Stir Fry with Quinoa

Ingredients

  • 1/3 cup water
  • 2 cups broccoli florets
  • 1 tablespoon coconut oil
  • 1 medium onion, sliced
  • 1 red pepper, seeded and sliced
  • 4 scallions, chopped
  • 1 tablespoon coconut oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 lb boneless skinless chicken or tempeh, cut into chunks
  • 2 tablespoons gluten free tamari
  • 1 teaspoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chicken broth
  • 3 cups cooked quinoa

Instructions

  1. Place water in a large rimmed skilled and heat to medium high. Add broccoli and cook for 2 minutes, until bright green. Remove broccoli from skillet.
  2. Add coconut oil to the same skillet. Add onion and red pepper and cook for 3 minutes, stirring occasionally. Return broccoli to the pan and add scallions. Cook for 2 minutes, until crisp-tender. Remove vegetables from skillet.
  3. Add 1 tablespoon coconut oil to the skillet. Add garlic, ginger and chicken or tempeh. Cook until chicken is cooked through, about 5 minutes. Return vegetables to the pan. Toss with tamari and maple syrup. Add salt, pepper, red pepper flakes and stock. Cook, scrapping the bottom for one more minute.
  4. Divide quinoa among bowls. Top with chicken and vegetable mixture and serve warm.
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Spicy Rainbow Buddha Quinoa Bowl

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In my last post I was talking about my plans for a Spring Shape Up.  Not a diet, mind you.  But a time where I focus on getting healthy and getting my mojo back after far too long of taking care of everyone else.  My plans are to focus more on the things I can (and should) have in my diet for health and to stay away from a deprivation mentality.  (Which never works long term.)

I was so excited by the onslaught of emails from people saying they’d love to join me in the shape up, which will be starting April 15!

It got my brain spinning and though I don’t have it all figured out yet, I can tell you that I will be inviting you all to join me.

Here is what I’ve decided so far.  First, this isn’t something I’m selling.  It will be free and open to anyone to participate.  (Even if they don’t like quinoa.) 

The idea is to create a supportive group of people who are working to improve their health, whether weight loss is a goal or not.

I’m planning on a Facebook Group so that everyone can share recipes, ideas and challenges.  One thing I like about Facebook Groups is that we can make it private so that you can share there without all of your friends seeing.

I should note that I will still be active on my Facebook page.  The idea of a group is a place were EVERYONE can share what works to make them healthy, not just a place where I will share recipes.  But, I can tell you that I’ve spend the entire day writing new healthy recipes that are going to be part of my plan and I of course will be sharing them.

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I can’t tell you how excited I am to have Linda Wagner here with us today to share her Spicy Rainbow Buddha Bowl. I ran across her website when follow a beautiful recipe from Pinterest and once I was there I was hooked.

Spicy Rainbow Buddha Ouinoa Bowl

Rating: 51

Yield: 6 servings

Serving Size: 445g

Calories per serving: 363

Fat per serving: 11.2g

Spicy Rainbow Buddha Ouinoa Bowl

Ingredients

  • 2 cups quinoa
  • 1 bag shredded carrots, about 2 cups
  • 1 large head of broccoli, chopped
  • ½ head of purple cabbage, chopped fine
  • 1 small onion, diced
  • 1 Tbs Adobo Seasoning
  • 2 tsps garlic powder – you can also use fresh garlic if you have it
  • sea salt & lots of fresh cracked pepper
  • 1 bag frozen peas
  • 2 Tbs golden flax seeds
  • 1 avocado as garnish
  • Sriracha as garnish
  • 4 cups water, veggie broth, or homemade bone broth

Instructions

  1. In a large pot over medium high heat add water or broth, quinoa, all your chopped veggies, adobo seasoning, garlic powder and salt and pepper to taste. Cover and cook until all the water is absorbed – about 15-20 mins
  2. Then stir in frozen peas and flax seeds. You could also add some greens in this step: kale, spinach, swiss chard or arugula would all taste great! Add more salt and pepper if needed. I love mine with LOTS of fresh cracked pepper!
  3. Serve as is or garnish with fresh avocado slices, a drizzle of Sriracha, and a sprig of parsley.
  4. You could also have it with a piece of grilled chicken or fish on top or on the side!

Notes

Servings 6, Serving Size 445g, Calories 363, Fat 11.2g, Carbohydrates 54.9g, Protein 13.4g, Cholesterol 0mg, Sodium 143mg, Potassium 864mg, Fiber 12.9g, Sugars 7g, WW Pts 9

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About Linda

 

Linda Wagner is an experienced and skilled Nutrition Coach who utilizes a holistic methodology to invigorate the mind, body, and spirit.  It is her passion to assist others in achieving their true, unlimited potential.

Linda has the unique ability of identifying root, underlying issues for both basic and complex nutritional concerns.  She uses a straightforward approach that embodies a combination of dietary, self care, and lifestyle techniques that are both easy to follow and enormously effective.  She has helped hundreds of people across the country achieve radiant, long lasting physical and emotional wellness.

Spring Quinoa Salad

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When Wendy asked me to do a guest post on quinoa, I immediately knew exactly which recipe I would share! I live in Arizona, so we are definitely experiencing some spring weather right now and I have been eating up all the spring vegetables that I can find!

I know that it isn’t quite spring everywhere, but don’t worry, you will get there soon!  And, if you shaking your head and doubting that you will get there soon, maybe you should just move to Arizona, because (not to rub it in) we are enjoying some perfect weather here right now.

I’ve said it before and I’ll say it again, spring is absolutely my favorite season.  Fall comes in a close second, but spring eventually takes the cake because I love seeing all the pretty flowers and tiny leaves.

Spring-Quinoa-Salad-5594new-683x1024It also helps that my wedding anniversary is in the springtime, which is kind of funny because I had always pictured myself getting married in the fall, but we didn’t want to wait that long so we decided on spring.  I’m so glad it happened that way though, because it really was the perfect spring wedding.  Now, I don’t want to lead you astray and have you picturing me getting married in a field of flowers, because we did get married in Vegas, but in my book it was still a beautiful spring wedding.

I don’t know about you, but for some reason spring makes me feel renewed and re-energized.  Not only do I want to do a spring cleaning of the house, but I also want to do a spring cleaning of my body; start eating healthier, drink more water, and exercise a little bit more.  I’m not sure if it is because of the fact that bathing suit season is right around the corner, or if the nice weather after a cold winter (permission to roll your eyes at the fact that I am referring to Tucson winter as cold) feels so refreshing and gives me new energy.  Either way, when I was brainstorming which recipe I should post next, a spring vegetable and quinoa salad sounded like the perfect idea.

 

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Spring is famous for its fresh green vegetables and that is exactly what I am going to use in this salad, asparagus, peas, and watercress.

I really enjoy roasting vegetables, but I think that this fresh, spring dish really calls for blanching them.  Blanching them will ensure that they stay nice and bright green, even after being cooked.  If you are not familiar with the process of blanching vegetables, it is really quick and easy.  All you do is boil some salty water, throw the vegetables in for 30 seconds – 1 minute and then throw them in some salty ice water.  The ice water shocks them and stops the cooking, which is what leaves them looking green and fresh.

Spring Quinoa Salad wtih Lemon Vinaigrette

Rating: 51

Yield: 4 servings

Serving Size: 175g

Calories per serving: 399

Fat per serving: 27.9g

Spring Quinoa Salad wtih Lemon Vinaigrette

Ingredients

  • 1 cup quinoa, dried
  • 1 bunch asparagus
  • 1/2 lb sugar snap peas, about 3 handfuls
  • 1/2 cup watercress leaves, lightly packed
  • 1 small shallot
  • 1 clove garlic, minced
  • salt
  • pepper
  • Lemon Vinaigrette
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice, about 1 lemon
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon salt

Instructions

  1. Cook the quinoa, cover 1 cup of dried quinoa with 2 cups of water in a medium sized saucepan. Turn heat to medium and simmer quinoa for about 20 minutes until the water is evaporated and quinoa is cooked through. Set aside.
  2. Make the lemon vinaigrette, in a small bowl, or jar add olive oil, lemon juice, dijon mustard, and salt. Wisk until combined. You may need to re-mix just before pouring over the salad.
  3. Dice the asparagus into 2 inch pieces on a diagonal.
  4. Cut the ends off the sugar snap peas and then cup them in half, diagonally.
  5. Blanch the vegetables, fill a large bowl with ice and then add water and 1 - 2 tablespoons of salt. Fill a large pot with water and 1 - 2 tablespoons salt and bring to a boil
  6. Toss the asparagus and sugar snap peas into the boiling water and let sit in the boiling water for about 30 seconds to 1 minute.
  7. Immediately pour them in a strainer, or use a straining spoon, and place them in the ice water, let cool.
  8. Heat a large saucepan over medium heat and add 1/2 teaspoon of olive oil. Chop the shallot into a small dice and add it to the pan. Season with a pinch of salt and pepper. Cook for about 2 - 3 minutes, until starting to brown.
  9. Add in minced garlic and cook for about 30 seconds.
  10. Add the blanched vegetables and mix together, slightly warming the vegetables, about 1 minute.
  11. In a large bowl, add the cooled quinoa, vegetable mixture, and watercress leaves.
  12. Pour lemon vinaigrette over and mix together.
  13. Season with salt and pepper to taste.

Notes

Servings 4, Serving Size 175g, Calories 399, Fat 27.9g, Carbohydrates 31.8g, Protein 8.2g, Cholesterol 0mg, Sodium 202mg, Potassium 439mg, Fiber 5.1g, Sugars 3.2g, WW Pts 11 Note *Pour dressing over slowly and only add as much as you desire, you may not need to use it all.

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Isadora lives in Tucson, Arizona with her husband and very curious orange cat named Cheeto.  She is addicted to the Food Network, food magazines, and food blogs.  Her favorite food to cook and eat is anything Mexican!  When she is not in the kitchen or behind the camera she enjoys hiking, running, camping, and making tile mosaics.

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Quinoa Broccoli Casserole

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broccoli-600x899In my last couple of posts, I’ve been talking about how I’ve neglected my own health lately because I’ve been so busy trying to take care of everyone, run a business, homeschool and travel.

I hit rock bottom last week and in addition to losing it, I ended up sick.  As in, I haven’t been this sick in five years I want my mommy, sick.

The conclusion I came to is that I absolutely have to make myself a priority, otherwise I am good for no one.

Moms, we all fall into the rut of neglecting our own needs and we have to make a conscious decision to make our health a priority.  Even when it feels like we don’t have time.

Grabbing junk food because is easy isn’t going to cut it anymore.  I can’t skip my B12 shots.  And green just has to play a major role in my diet, so I’m going to suck it up and make the time to wash the juicer.

(Confession:  the only reason I don’t juice more is because I hate washing that dang juicer.)

Skye’s first birthday is Sunday and we are unexpectedly getting to spend it with family.  After this, we will have an 18 (yes, 18!!!) hour drive ahead of us.

I figure it will take a little time to recover from that, so my goal is that by April 15 to be 100% on track with the new plan, which is really just going back to what I know to do and what has helped me lose 45 pounds in the last year.

The focus isn’t just going to be on weight loss.  I’ve been known to crash off the weight, only to be left depleted and feeling lower than before.

That doesn’t solve much.  (Though I do hope to continue to shed the baby weight.)

Instead, I’m focusing on health.  Green smoothies and juice every day.  Wheatgrass shots as often as possible.  Kombucha and probiotics.  10,000 steps a day.  Exercise.   A high protein breakfast.  Huge salads for lunch.  And filling but healthy recipes like this one, brought to us by Miryam, of Eat Good 4 Life, for dinner.

I’d love for anyone who is interested to join me in what I am calling my Spring Shape up!

What works for you when you are feeling depleted?

Broccoli Quinoa Casserole

Rating: 51

Yield: 6 servings

Serving Size: 386g

Calories per serving: 490

Fat per serving: 18.4g

Broccoli Quinoa Casserole

Ingredients

  • 2 1/2 cup uncooked quinoa, rinsed
  • 4 1/2 cup vegetable stock, you can also use water
  • 2 tbsp pesto sauce
  • 1 tsp celtic salt
  • 2 tsp arrowroot powder, or (organic) cornstarch
  • 2 cups fresh organic spinach
  • 12 oz skim mozzarella cheese
  • 1/3 cup Parmesan cheese
  • 12 oz fresh broccoli florets
  • 3 green onions, chopped

Instructions

  1. Preheat the oven to 400F.
  2. In a 9x13 baking rectangular dish place the quinoa and green onions. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside. My microwave is not very powerful so this is how long I did it for without the broccoli getting mushy. If you have a powerful microwave you may need just 3 minutes as it will continue to bake in the oven for about 5 minutes.
  3. In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, arrowroot powder and salt. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.
  4. Add the vegetable stock to the quinoa followed by the spinach, Parmesan and 3/4 of the mozzarella cheese. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted. If you like you can add more Parmesan cheese over the top as well.
  5. I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional. Serve while still warm.

Notes

Servings 6, Serving Size 386g, Calories 490, Fat 18.4g, Carbohydrates 52.2g, Protein 30.4g, Cholesterol 47mg, Sodium 616mg, Potassium 679mg, Fiber 7.5g, Sugars 3.3g, WW Pts 9

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Miryam Quinn Doblas is a clinical dietitian that strives to eat fresh, local, and organic as much as possible. Making all meals from scratch allows her to increase the nutrition quality. Through her food blog she shares healthy, easy, budget friendly and unique recipes for everyone to enjoy. Her ultimate goal is to inspire people to start cooking healthier so that they can live a longer and happier life. Miryam currently lives in NJ with her husband and two kids.

 
Website: Eat Good 4 Life
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Mango Curry Hummus Quinoa Bowls with Tangy Carrot Slaw

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Thank you to Wendy for inviting me to share a recipe on Cooking Quinoa! My name is Shannon, and I am the cook behind Yup, it’s Vegan, a recipe blog of (you guessed it) vegan food. Grains and seeds are an important part of a balanced vegan diet, and I definitely eat my fair share of quinoa!

Today I’m sharing a spin on one of my regular lunches: mango curry hummus quinoa bowls. These bowls are packed with protein to keep you going through the whole afternoon, and work well for packed lunches because they taste great whether they’re cold straight from the fridge, at room temperature, or still warm.

For some people, vegan recipes are about replacing the meat, dairy, and eggs. This can work well for folks eating an exclusively vegan diet, but for everyone else, I find that the most suitable vegan dishes call on flavors and ingredients that those people with an omnivorous diet already know and love, rather than focus on making replacements. Whether your goal is to have one vegan meal per day or one vegan meal per month, you can use this type of dish to fit your needs.

That’s where this flavorful bunch of ingredients comes in! From the warm and subtly spicy curry, to the sweet mango, to the tangy and crunchy carrot slaw, to the heartiness of the quinoa, a lot of my favorite things are in these bowls. I make variations on these quinoa hummus bowls regularly and I hope that you love them too!

 

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Mango Curry Hummus Quinoa Bowls with Tangy Carrot Slaw

Rating: 51

Yield: 8 servings

Serving Size: 177g

Calories per serving: 318

Fat per serving: 6g

Mango Curry Hummus Quinoa Bowls with Tangy Carrot Slaw

Ingredients

  • For the mango curry hummus:
  • 1 cup frozen mango chunks, thawed (measure before thawing)
  • 2 cloves garlic, chopped
  • 2 tablespoons tahini
  • juice of 1 lemon
  • 1 tablespoon cider vinegar
  • 1 tablespoon Indian curry powder(optional)
  • ¼ teaspoon amchur (mango powder) (optional)
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt, plus more to taste
  • 2 cups cooked chickpeas
  • For the tangy carrot slaw:
  • 2 medium carrots, peeled and shredded
  • ½ of a seeded jalapeno, halved and thinly sliced (optional)
  • ¼ of a medium red onion, thinly sliced
  • Juice and zest of ½ of a lime
  • 1 tablespoon agave nectar (or honey for non-vegans)
  • 1 teaspoon tamari or soy sauce (gluten-free if needed)
  • For one bowl:
  • 1 cup cooked quinoa
  • 1 generous scoop of mango curry hummus
  • ¼ c. carrot slaw
  • handful of chopped fresh cilantro
  • (optional) additional veggies of choice (pictured is roasted rutabaga)

Instructions

  1. To make the hummus:
  2. Combine the mango, garlic, tahini, lemon juice, and cider vinegar in a blender or food processor until completely smooth.
  3. Add the curry powder, amchur and cayenne pepper if using, smoked paprika, salt, and chickpeas, and puree until completely smooth.
  4. Add more salt to taste as needed, and set aside.
  5. To make the slaw:
  6. Sprinkle the shredded carrot with a bit of salt and let sit in a sieve or colander for a few minutes to drain some of the liquid.
  7. Add the carrot to a bowl with the jalapeno, onion, lime juice and zest, agave nectar or honey, and tamari or soy sauce. Toss to combine all of the ingredients and set aside.
  8. To assemble a quinoa bowl:
  9. Combine cooked quinoa with a scoop of hummus, the carrot slaw, chopped fresh cilantro to taste, and any other veggies being used. Leftovers will keep in the fridge for about a week; store the slaw in a separate container.

Notes

Hummus:

Servings 8, Servings Size 100g, Calories 106, Fat 2.8g, Carbohydrates 17.1g, Cholesterol 0mg, Sodium 190mg, Potassium 81mg, Fiber 1.2g, Sugars 7g, Protein 4g

Carrot Slaw:

Servings 8, Serving Size 24g, Calories 16, Fat .1g, Carbohydrates 3.9g, Protein .3g, Cholesterol 0mg, Sodium 51mg, Potassium 59mg, Fiber .6g, Sugars 2.9g

Bowl Servings 8, Serving Size 177g, Calories 318, Fat 6g, Carbohydrates 55g, Protein 11.8g, Cholesterol 0mg, Sodium 245mg, Potassium 441mg, Fiber 5.5g, Sugars 10g, WW Pts 8

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Shannon is a data scientist, food lover and athlete based in Baltimore, Maryland, and writes the recipe blog “Yup, it’s Vegan”. You can follow her on Pinterest, Bloglovin’, Twitter, or Instagram

Quinoa with Pecans and Brussels Sprouts

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In my last post, I mentioned that I’d been really exhausted lately.

Part of it is obviously having a baby that doesn’t stop and being 42.  (Why didn’t I do this in my 20’s????)

But the other part is that I haven’t been taking care of myself lately in the way I should.

There are too many nights where I will have a glass of wine after putting Skye down and then fall asleep without eating.  (At an embarrassingly early hour.  Like 7:00 pm. )   While this might seem like it would be good for weight loss, that actually hasn’t been the case.  There has also been way too many lunches where I grab a quick sandwich because it is easier than making a salad.  My intake of green stiff has been way off.

Add to this poor sleep quality and going 100 miles an hour and you have a recipe for low energy, brain fog and  quite simply not being my best.

It’s time to get my diet back on track – just in time for Spring!

We are traveling for the next week, but once I get settled I”m making a commitment to start juicing daily.  (And I think it may be time to get a high speed blender so I can enjoy some green smoothies.)  I’m also going to make sure to not skip meals and have healthy lunches like the recipe I’m sharing today.

 

This recipe is from Amy from Borrowed Salt. Doesn’t it look amazing?

Quinoa with Brussels Sprouts and Pecans

Rating: 51

Yield: 6 servings

Serving Size: 242g

Calories per serving: 316

Fat per serving: 20.2g

Quinoa with Brussels Sprouts and Pecans

Ingredients

  • 1 cup / 225 g quinoa, any color
  • 1 2/3 cup / 375 mL vegetable stock or water
  • 1 lb / 450 g Brussels sprouts, sliced thin
  • 2 Tbs cooking oil, divided
  • 1 small onion, diced
  • 2 small carrots, diced
  • 2-3 cloves garlic, minced
  • 4 oz / 114 g shiitake or other mushrooms, sliced
  • 0.5 cup / 114 chopped pecans
  • Large pinch of crushed red pepper flakes
  • 2 tsp soy sauce
  • Dash of sherry vinegar or lemon juice
  • Salt and freshly ground pepper

Instructions

  1. Heat stock or water with quinoa in saucepan til boiling. Cover and reduce heat to low. Cook 20 minutes. If quinoa still has a lot of water left, drain in a fine mesh strainer.
  2. Heat 1 tbs oil in skillet over medium-high heat. Add Brussels sprouts, season with salt and pepper and cook til browned but still bright green with crunchy centers, about 5 minutes. Remove from skillet.
  3. Heat remaining oil over medium heat. Saute onion and carrot for about 5 minutes, til onion is translucent. Add a pinch of salt, garlic, mushrooms, pecans and chili flakes and saute another 3 minutes, until mushrooms are cooked through.
  4. Add cooked quinoa and Brussels sprouts to mixture in skillet. Stir through soy sauce and sherry vinegar or lemon juice.
  5. Serve warm or at room temperature.

Notes

Servings 6, Calories 316, Fat 20.2g, Carbohydrates 29g, Protein 8.7g, Cholesterol 0mg, Sodium 132mg, Potassium 608mg, Fiber 6.8g, Sugars 3.6g, WW Pts 9

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Slow Cooker Chicken Parmesan Quinoa Toss

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It is unbelievably hard to comprehend that my baby girl is going to be one soon.

I’ve bought the forward facing carseat. I know what birthday cake I’m making her. And I’ve even started to look at toddler activities on Pinterest.

But I still can’t believe how fast this year has gone.

I’ve talked about how when the boys were tiny it seemed that time stood still. The sheer monotony of my daily existence was overwhelming back then. Mostly because there were two of them and just one of me.

It’s not that I am not exhausted this time around. I think I’m more exhausted – partly due to age, partly due to working without a lot of help, and partly due to not taking care of myself the way I should.

But that fatigue hasn’t stopped my sheer enjoyment of daily life with her.

She’s changing so fast right now.

As I write this she’s sitting on the tile floor near me throwing a ball and then crawling over to catch it. Every few minutes I hear squeals of laughter. Baby play is just so fun to watch. I’d give anything to know what was going on in that little brain.

We’ve just started working on Signing Time with her as we did with the boys. A week ago she shook her head no at any question you asked her. It was really cute but also frustrating for us both when what she really meant was yes. Somehow in the last week she’s grasp onto the concept and while she still doesn’t say yes, at least she’s stopped shaking her heat no when she wants something.

By the time you read this, I’ll be on the road but I’ve got an amazing recipe from Becky at Becky’s Best Bites for you to enjoy!

Slow Cooker Chicken Parmesan Quinoa Toss

Rating: 51

Yield: 4 servings

Serving Size: 581g

Calories per serving: 435

Fat per serving: 10.7g

Slow Cooker Chicken Parmesan Quinoa Toss

Ingredients

  • Chicken
  • 1 large sweet yellow onion, chopped
  • 4 cloves garlic, minced or pressed
  • 1 lb. ground chicken breasts (or boneless skinless chicken breasts) - see note
  • 3 tbsp. tomato paste
  • 2 cans (14.5 oz.) diced tomatoes, undrained (or fresh tomatoes, chopped)
  • ¼ cup zesty italian dressing (See note)
  • ½ cup reduced-sodium chicken broth
  • 1 tbsp. fresh spicy oregano
  • fresh cracked pepper to taste
  • ¼ cup grated parmesan cheese -see note
  • Quinoa
  • 1 cup quinoa
  • 2 cups water

Instructions

  1. Chicken Spray the bowl of a slow cooker with misted olive oil (or non-stick cooking spray) or place of slow cooker liner inside of it.
  2. Add onion, garlic to the bottom of the bowl.
  3. Add chicken, tomato paste, tomatoes, zesty italian dressing, chicken broth, spicy oregano and pepper. Stir to combine.
  4. Cook on high for 3-4 hours or low for 7-8 hours.
  5. Quinoa Prepare the quinoa by combining the water and quinoa in a medium sauce pan. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  6. Toss the cooked quinoa and parmesan cheese with the cooked chicken mixture.

Notes

Servings 4, Calories 435, Fat 10.7g, Carbohydrates 45.3g, Protein 41.9g, Cholesterol 81mg, Sodium 1003mg, Potassium 435mg, Fiber 7.4g, Sugars 11.8g **Wendy's Notes* For a vegan alternative, use diced tempeh and vegan parmesan. For those who prefer to make dressing rather than buy it, I use this recipe: http://www.food.com/recipe/zesty-italian-dressing-spice-mix-413362

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I love to cook and have a knack for making recipes healthier without sacrificing the most important part, THE TASTE! I am also a health & fitness coach. I would love to help you reach your health & fitness goals! Learn more at: http://beckysbestbites.com/

Find me on Facebook!
Hit me up on Twitter!
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Or, you can always email me at becky (@) beckysbestbites.com

Chocolate Coconut Quinoa Cookies

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Hello again! I’m Felicia and I blog over at Dish by Dish.This is the second time I’m guest posting here on Cooking Quinoa and I’m absolutely honored! Thank you once again dear Wendy!
The first time I was here, I shared these quinoa, brown rice & sesame crackers. I told you about my new found love for the superfood quinoa, and how I’ve been trying so many different ways to eat it.

Now that I’m back here again, I thought that I might go a little more personal and let you in on a little secret I have.

You see, sometimes, in the most normal moments of all – like when I’m sitting at my desk checking my email for the day; or when I’m curled up on our comfortable white couch with my Kindle in my hands; or maybe even when I’m just tapping my foot waiting for the subway to arrive – I get hit by a craving for chocolate that comes unexpectedly and furiously.

Don’t you ever get that?

It’s as if life suddenly stops and everything goes into slow motion, and the only thing you can think of is chocolate. It sounds quite ridiculous if you think about it – but the truth is that it happens to me, and if I can be completely honest with you – this is something that I’ve just started to experience in the last one year.

I never used to be a fan of chocolate (don’t shoot me mean looks, please?). A gift of a box of chocolates could sit in my fridge for one whole year just because I never got about to opening them; and previously I found it hard to understand people who declared their undying love for chocolate.
But lately, I think I’m seeing eye-to-eye with them.

So on one of these occasions that I got hit by a lightning bolt of chocolate craving, I also found myself wanting a cookie and a cake at the very same time. You know, a cookie that’s also similar in texture to a cake, something more soft and chewy than crunchy.

That’s where these amazingly good cookies came in handy.

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Because of the cooked quinoa that’s used in the cookie dough, there’s a wonderfully moist crumb that makes you feel just like you were eating cake. But the best thing is that this cake came in cookie sizes (pretty giant cookie sizes, to be precise).

I also loved knowing that these cookies didn’t have any wheat in them, as I’ve been trying meticulously to avoid wheat since the beginning of this year. Instead, they’re made with almond meal and desiccated coconut, giving it a deliciously interesting texture that you just don’t get with wheat flour.

Best of all? These cookies are chock-full of chocolate chunks, making each bite a melted chocolate heaven.

I’m betting you’ll enjoy them as much as I do.

Till next time!

P.S. These cookies go fantastic with a tall glass of cold milk. One bite of cookie, one large sip of milk. Beautiful. Perfect. Insane.

P.P.S. Thank you Wendy for being so gracious about sharing your space!

 

Chocolate Coconut Quinoa Cookies

Rating: 51

Yield: 24

Chocolate Coconut Quinoa Cookies

Lightly adapted from: Loves Food, Loves to Eat

Ingredients

  • 1 ½ cup of almond flour (or almond meal)
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder
  • ½ cup of unsalted butter, room temperature
  • ¾ cup of honey
  • 2 large eggs
  • 1 ½ teaspoon of pure vanilla extract
  • 1 cup cooked quinoa (see how to cook quinoa here)
  • ½ - ¾ cup unsweetened desiccated coconut (or more if necessary)
  • 1 cup dark chocolate chunks or chips

Instructions

  1. Preheat oven to 375 deg Fahrenheit (180 deg cel) and line two baking sheets with parchment paper.
  2. Whisk together almond flour/meal, salt, baking powder in a medium-sized bowl.
  3. In another bowl, whisk together butter and honey until light and fluffy. Add eggs, pure vanilla extract and mix until pale and frothy. Gently mix in the almond meal mixture, ½ cup at a time, then stir in cooked quinoa, chocolate chunks and coconut. (If mixture is too liquid, add a bit more desiccated coconut).
  4. Scoop even amounts of the cookie batter and place on parchment paper-lined baking sheets, leaving an inch or so apart.
  5. Bake until golden, for around 12-15 minutes.

Notes

Note: these cookies will not be crispy, they are soft, chewy cookies thanks to the cooked quinoa, and they are so good, you won't be able to put them down. Servings 24, Calories 160, Fat 10.5g, Carbohydrates 15.6g, Protein 2.9g, Cholesterol 26mg, Sodium 132mg, Potassium 46mg, Fiber 1.3g, Sugars 11.8g

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Balsamic Quinoa Salad

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One of my goals for this year is to update some of my older work.

When I first started Cooking Quinoa, I really didn’t know what a food blog was. To be perfectly honest I was hoping to create a little site that got a couple of hundred visitors a day and maybe make a little ad revenue.   The goal was to continue to be able to stay home with the boys and I didn’t think much beyond that.

I never dreamed that it would become what it is today or that people would actually MAKE recipes that I wrote. It’s still humbling when I think about it.

My photography was either non-existent or dreadful and a really didn’t have a clear understanding of the proper way to write a recipe.

Over the next year I am hoping to revisit many old favorites on the website and completely re-write and photograph the recipes in my first ebook, Quintessential Quinoa.

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Today’s recipe is the first step in that direction. It is an update on what many have told me is a favorite, found here.

Not quite four years later, this is still one of my favorite quinoa salad recipes.  I’ve changed the method a bit, but for those of you who like the old method feel free to stick with that one.

If you have got an old favorite you would like to see updated, let me know and I will add it to the list!

Balsamic Quinoa Salad

Rating: 51

Yield: 8 servings

Serving Size: 230g

Calories per serving: 292

Fat per serving: 14.2g

Balsamic Quinoa Salad

Ingredients

  • Dressing
  • 2 teaspoons chia seeds
  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 4 - 6 cloves garlic, minced
  • 1/8 - 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 teaspoon sea salt
  • 1/4 cup extra virgin olive oil
  • Salad
  • Olive oil spray
  • 2 shallots, minced
  • 1 red pepper, chopped
  • 3/4 cup sun dried tomatoes, soaked in warm water to soften
  • 1 1/2 cups quinoa, rinsed
  • 1 tablespoon bouillon (I use Better than Bouillon Organic Chicken or Vegetable base)
  • 2 cups water
  • 1 1/2 cups cooked, drained and rinsed black beans (about 1 can)
  • 4 ounces blue cheese, crumbled (optional)

Instructions

  1. In a small bowl combine chia seeds and water. Set aside to thicken for 10 to 15 minutes.
  2. Once chia and water have formed a gel combine chia gel, balsamic vinegar, mustard, garlic, peppers and salt in a blender. Process until well combined. With the blender running add the olive oil in a steady stream. Process until emulsified.
  3. Meanwhile, spray a medium skillet with olive oil spray and heat to medium. Add shallots and red pepper and cook for 8 to 10 minutes, until tender. Add sun dried tomatoes and cook for another three minutes. Remove from heat and allow to cool.
  4. Spray a saucepan with a little olive oil and add quinoa. Cook for three to four minutes. Add bouillon and water and bring to a simmer. Reduce to low and cover. Cook on low for 30 to 35 minutes. Remove from heat and place a clean dish towel over the pot. Cover and allow to sit for 10 minutes. Place quinoa on a cookie sheet to cool.
  5. In a large bowl combine red pepper, shallot, sun dried tomato, quinoa and black beans. Toss with 1/4 cup of dressing. Sprinkle with blue cheese and drizzle with additional dressing as desired.

Notes

Servings 8, Serving Size 230g, Calories 292, Fat 14.2g, Carbohydrates 31.1g, Protein 11.6g, Cholesterol 11mg, Sodium 460mg, Potassium 647mg, Fiber 6.6g, Sugars 1.5g, WW Pts 8

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Gro Something Greater: Growing Family & Tradition

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This is a Sponsored post written by me on behalf of Miracle-Gro for SocialSpark. All opinions are 100% mine.

Gardening has had a special place in my life since I was a little girl.  It’s not just gardening itself but the time spent with family.  When we grow, we grow family.

As a child our yard was a place of magic.   I can remember friends coming over to play and the directions were always “it’s the house with the big oak tree”.  You really couldn’t miss it because the tree was just that spectacular.  I can still hear the leaves swaying in the wind and the sound of fall leaves crunching as I walked across the yard.

One of my favorite places in the world was under that tree, where every spring and fall flowers were planted in front of the azaleas.  Impatiens in the spring, Pansies in the fall.  It was a huge bed and planting usually took all day.

I loved playing in the dirt alongside my family.  Somehow my dad and I were always the only ones who actually looked like we spent the day gardening.  My sister could work all day along side me and have maybe a smudge of dirt on her shorts, whereas I would be covered head to toe.  It is funny how you don’t forget things like that.

There are few things that I love more than flowers, but to this day I prefer a live plants to cut flowers.

I suppose part of that is because of the hours of happy memories I have of caring for plants.  The love that went into carefully measuring out the Miracle-Gro to water the plants with and the hours spent holding the hose making sure each plant got what it needed without destroying the tender blooms.  Tending the flowers was one of my favorite chores.

Our flower beds were always the best on the street.    I was always proud of that.  I spent many cool fall afternoons sitting in front of those beautiful beds, daydreaming of the adventures I’d one day have.

In the back yard, my dad had a vegetable garden that I failed to appreciate the splendor of at the time.  I love working it it – digging up the potatoes was the highlight of my year when I was small. (More dirt!)  I just didn’t have the love for vegetables that I do now.  Hours and hours of family time were spent on the small plot that provided most of the family produce.

These days, fresh grown vegetables make me giddy.

Though our travels don’t allow for a garden right now, I am still passing along my love of gardening to the boys.  They have many happy memories along side my father in his current garden, which is twice the size of the one we had when I was growing up.  It is so funny to watch them out watering my Dad’s flowers with Miracle-Gro in the same way I did!

Even when we aren’t there, every phone conversation between my boys and parents includes a garden update.  After we’ve left my mom sends the boys photos so that they can see the results of what they’ve planted.  They love gardening even when they don’t have a garden to tend to.

Of course, that isn’t the same as us doing it together.  I mentioned over on Mama Balance that I part of me thought our travels were about to come to an end.  Or a very least a pause.  One of my biggest motivations for that is that I want a garden.  I want to share the same memories that i have with my parents with the boys and Skye, for them to know what it is like to plant something, care for it and then eat it.  I think one of the best ways to teach your children the importance of fresh whole foods is by teach them to grow it and cook it.   I want to grow the family tradition of gardening so that they can one day pass it along to their children.

When I grow – I grow family and tradition.

What do you grow?  Leave comment and share your stories at Gro Something Greater!

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Spicy Red Quinoa Pesto Bites

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CQ-Spicy-Red-Quinoa-Pesto-Bites3Hi there!  I’m Valentina and I’m so happy to be here today, sharing my newest quinoa recipe with you.  I’m the owner, writer, recipe developer and photographer of Cooking On The Weekends.  My blog is about cooking creative, comforting food for casual entertaining.  I am in love with spending time in my kitchen, making delectable, unique flavor combinations — always with the freshest, healthiest and most delicious ingredients possible.  Quinoa is one of my favorite ingredients to experiment with, and I just know you’re going to love this recipe!

Of the three most widely cultivated quinoa varieties: white, red, and black, my favorite is red.  It’s wonderfully earthy, subtly sweet and — like most quinoa –it adds the most perfect, delicate crunch to any dish it’s added to.

Delightfully crispy on the outside — and just soft enough on the inside — these vegetarian Spicy Red Quinoa Pesto Bites are unbelievably flavorful.  Easy to make, they’re fantastic on their own, superb over pasta with a hearty tomato sauce (think spaghetti and meatballs), and make for a super tasty hors d’oeuvre that will wow your dinner party guests.

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If you love these as much as I do, it’s quite possible that you won’t want to stop at one “bite.”  You can either have dozens of these (which is perfectly fine!) or you could make burgers using the same recipe, just making them much larger and flattening them out a bit.

Spicy Red Quinoa Pesto Bites

Rating: 51

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 dozen

Spicy Red Quinoa Pesto Bites

Gluten-free? Simply use gluten-free breadcrumbs.

Vegan? Instead of using an egg, combine about 1 tablespoon of flax meal with 3 tablespoons of water. And instead of the cheese, double the pine nuts and add an extra tablespoon of the sun-dried tomatoes.

Ingredients

  • 1 cup rich vegetable broth
  • ½ cup uncooked red quinoa
  • 1 cup packed, fresh basil leaves
  • 6 tablespoons marinated sun-dried tomatoes, drained + 1 tablespoon sun-dried tomato oil (from marinated tomatoes)
  • 6 tablespoons toasted pine nuts
  • ¼ cup bread crumbs (gluten free)
  • ¼ cup roughly chopped yellow onion
  • ½ cup finely grated Parmesan cheese
  • 2 small garlic cloves (about 1½ teaspoons, minced)
  • ¼ to ½ teaspoon cayenne pepper
  • 1 large egg
  • ½ teaspoon sea salt
  • Olive oil for the pan

Instructions

  1. Pour the broth into a small pot, place it over high heat, and bring to a boil. Add the quinoa, reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes. Set aside to cool to room temperature.
  2. Add the basil, sun-dried tomatoes (and oil), pine nuts, breadcrumbs, onion, Parmesan, garlic, cayenne, egg and salt to a food processor fitted with the blade attachment. Process until you have as smooth a consistency as possible. Use a rubber spatula to transfer this to a large mixing bowl.
  3. Add the cooked, cooled quinoa to the bowl and mix until everything is evenly incorporated.
  4. Cover a baking sheet with parchment paper, and then about 1 generous tablespoon each, shape the quinoa mixture into about 2-dozen round "bites." Roll each one between your hands to create a smooth, round surface.
  5. Cover with plastic wrap and refrigerate for at least 1 hour.
  6. Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Once the pan is very hot, add the quinoa bites, with at least an inch between them. (Depending on the size of the pan, you may need to do this a few batches.) You should hear a sizzling sound when they hit the pan — if you don’t, wait because the pan isn't hot enough.  Sauté for 1 to 2 minutes, then carefully use the back of a spoon to roll them. Do this every minute or so, until the entire outside surface is golden brown. Then reduce the heat to low, cover and cook for another couple of minutes or so, to be sure the inside has cooked through.
  7. Serve hot or warm.

Notes

Servings 6, Calories 219, Fat 12.8g, Carbohydrates 16.7g, Protein 11.4g, Cholesterol 44mg, Sodium 552mg, Potassium 278mg, Fiber 2.1g, Sugars 1.2g, WW Pts 6

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Valentina is a recipe developer, food writer, food photographer and owner of the popular food blog, Cooking On The Weekends. Her focus is working with whole foods to create beautiful, comforting recipes for casual entertaining. Outside the worlds of food and photography, Valentina’s other passion is her family (including her two young boys, her husband and her dog, Maple.)
To learn more about Valentina and where her work has been featured, visit her About page and Press page at Cooking On The Weekends. You can also keep up with Valentina’s recipes on Facebook, Google , Pinterest, and Twitter.

Quinoa Falafel with Yoghurt Tahini Sauce

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Hello, my name is Sophie MacKenzie and I am the blogger behind Wholeheated Eats. I specialize in easy and affordable whole-food recipes that can easily be made at home. My food philosophy is simple – eat whole and unprocessed foods whenever possible. Although I am not on a strict vegetarian, vegan, raw, or gluten free diet, I often find myself making foods which easily fit into all or any of those dietary needs, or ones that can easily be adapted to them.

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One of my favorite parts about traveling to new and foreign locations is exploring the world of street food. With each new city comes a variety of tantalizing new offers, each as unique as the cities in which they are found. Sandwiches, barbecue, kebabs, and noodles, never seem to let me down. Of the wide array of tasty street fare I have tried in the past, my all-time favourite – hands down – has got to be falafel.

Wrapped in a flat bread, or as the topping for a salad bowl, it is one of the most delicious and versatile foods. While you could easily whip up a batch at home using one of those store bought mixes, they often contain a slew of thickeners, salts, and bad oils, that you probably don’t want to consume.  But, in the amount of time it takes to mix up one of those dried packs, you can easily put together a batch of nutritious, delicious, and healthy, home-made falafels of your own. This recipe can easily be doubled to feed a larger crowd, or used throughout the week for easy lunches. They can be served in a wrap (such as lettuce, or flat bread), over a bed of fresh of sauteed greens, or part of a meze platter with hummus, baba ghanoush, and tabbouleh.

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Quinoa Falafel with Yoghurt Tahini Sauce

Yield: 3

Serving Size: 5 balls

Quinoa Falafel with Yoghurt Tahini Sauce

Ingredients

  • 1 Cup Cooked Quinoa
  • 1/2 Cup Cooked Garbanzo Beans
  • 1-2 Cloves Garlic
  • 1/4 Grated Carrot
  • 2 Tbsp. Chopped Parsley
  • 1 Tbsp. Chopped Mint
  • 1 tsp. Lemon Zest
  • 1 tsp. Ground Cumin
  • 1 Tbsp. Chopped Onion
  • 1 tsp. Tahini
  • 1/4 tsp. Smoked Paprika
  • Sea salt and Black Pepper to taste

Instructions

  1. Combine all the ingredients in a food processor and purée until the mixture forms a ball in the machine. You want the mix to form a 'dough', but be careful not to over-mix it, as that will make it too sticky. Taste and adjust seasoning.
  2. Measure out dough into approximately 1 Tbsp. sized balls. Set a frying pan to medium heat. One the pan is warm, add enough high-heat suitable oil (such as avocado or coconut) to cover the bottom of the pan. Add falafel, a few at a time as to not crowd the pan. Let brown on all sides - I found the best way to do this was with a slight agitation of the pan. Serve with fresh veggies of choice and Yoghurt Tahini Sauce.
  3. Wraps, sprouts, avocado, cucumber, peppers, greens, mint, hummus, olives, or tomatoes to serve.
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Yoghurt Tahini Sauce

Ingredients

  • 1/2 Cup Plain Yoghurt (dairy or dairy alternative)
  • Juice of 1 Lemon
  • 1 Tbsp Tahini
  • 2-3 Cloves Garlic, grated
  • Sea Salt and Pepper to Taste
  • 1/4 tsp Smoked Paprika

Instructions

  1. Combine all ingredients in a bowl. Taste and adjust for seasoning.
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Sustainable Weight Loss and Gluten Free Living

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One of my biggest goals for 2014 is to stay healthy and active and to finish losing my baby weight.

Last year after Skye’s birth I was able to shed 40 pounds through nutrition only. This year I’ve lost another 5. Being gluten free and focusing on whole foods played a big role in this.

Now first I should say that exercise is extremely important to your health. The only reason I haven’t been exercising is that I injured my knee when Skye was just two months old and every time I try working out the injury comes back and I am hobbling for weeks. I’ve also been dealing with a lingering shoulder issue that has been made worse by nursing and carrying a baby.

I am still struggling with these issues, though right now it is feeling like there is light at the end of the tunnel. I am able to walk and life weights (upper body only) so that is a start.

Weight loss after 40 is a whole different ball game than losing weight when you are younger. I used to think that when people said this is was just an excuse. Sadly, I found out the hard way that it just isn’t as easy as it once was. Especially when intense exercise is off the table.

This means that my diet has to be extremely tight if I want to see the scale budge. I love food and am a total foodie, so one of the biggest things I’ve done is give myself permission to take the weight off slowly. I tend to be very cyclical – I go through periods where I will drop weight and then I stay at that point for a month or two. (Sometimes even three!) Then I repeat the cycle.

What is important to me is that when I lose the weight it doesn’t come back. How do I achieve this?

First, I don’t believe in deprivation. At all. If I want wine, I have wine. If I want Chicken Parmesan with pasta that is what we have. Allowing myself treats and even periods where my diet is less than ideal (say, while we are traveling) helps me stay on course over the long hall. That being said, I stay away from highly processed foods. I’d much rather splurge on something with real food ingredients than something created in a lab with ingredients that I don’t recognize. There are no twinkles lingering in my pantry…but you may find a wedge of great grass fed cheese in my fridge and a bottle of wine or two chilling. Though I don’t deprive myself, I am careful to balance out healthy foods with those that are less healthy. I try to make sure that 80% of what I eat is healthy.

Second, I don’t believe in forcing myself to eat something I don’t like just because it is healthy. Life is too short to eat bad food. Instead, I focus on healthy foods that I like. I eat lots of salads with homemade dressing, wraps with roasted chickpeas and veggies (I love Udi’s gluten free wraps), hummus, green juice and of course quinoa. I really notice a difference in how I feel when I’m eating right and this keeps me motivated even when the scale isn’t budging. I always feel better when there are a lot of vegetables in my diet.

One of my “secret weapons” is that when I am focusing on calories and weight loss, I omit all or part of the oil in my salad dressings and instead use avocado and chia gel. I don’t believe that fats are bad and I’m not afraid of fats, but I do find that when I am trying to shed weight I need to be very conscious of my consumption.

Being gluten free is key to my weight loss. Not only has staying away from gluten helped me shed belly bloat, but it is also critical to my staying on track. When I eat gluten, I feel bad. When I feel bad I make poor choices. All of a sudden I “NEED” chocolate, only instead of a healthy piece are two I find I am much more likely to eat the whole bar. In addition to giving me rashes, upsetting my stomach and destroying my energy, I have found that gluten triggers cravings. No gluten (and no sugar) = no cravings. This combined with always having the healthy gluten free foods I love on hand has made weight loss, though slow, relativity simple.

Supplements:

I do take supplements on a regular basis to help keep my energy levels up. This is really important now since Skye is mobile, in to everything and pretty much has two speeds: turbo or sleeping.

I take:

Multi-Vitamins
Wheat Grass Tablets or Wheat grass shots
Alpha Lipoic Acid
Vitamin D
B12 shots (weekly)
Resveratrol
L-glutamine (between meals to help with gut lining repair)

What are your tips for healthy living and sustainable weight loss?

Learn more about living gluten free! Visit http://udisglutenfree.com/community

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

Quinoa Salad with Zucchini, Peas and Preserved Lemon

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I am really excited to have Amy from The Holistic Kitchen here with us today to share an amazing healthy quinoa salad to get you geared up for spring.

Amy is an amazing whole foods recipe developer and healing therapies practitioner. We share common passions not only for real healthy food but also for toxic free living.

If you are looking to commit or re-commit yourself to a whole foods diet, you may want to check out her eBook,  A Nourishing Kitchen.  It is a collection of gluten free, grain free and refined sugar free recipes brought together in a beautifully styled and photographed ebook.  You can learn more about that here.

Quinoa Salad with Zucchini, Peas and Preserved Lemon

Rating: 51

TIP: Why rinse quinoa? Rinsing removes quinoa's natural coating, called saponin, which can make it taste soapy and bitter. Although store bought quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional rinse at home.

Ingredients

  • For the salad:
  • 1 cup quinoa, uncooked
  • 1.5 cups water
  • 1 cup peas, cooked
  • 1 cup chopped zucchini, cooked
  • 1/2 cup parsley, chopped
  • 1/4 cup mint, chopped
  • 1/4 cup almonds, toasted and chopped
  • For the dressing:
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon raw honey or rice malt syrup
  • Rind of 1/2 preserved lemon, rinsed and chopped (plus some for garnish)

Instructions

  1. Measure out 1 cup quinoa and 1.5 cups water. Rinse the quinoa by placing it in a fine mesh strainer and running it under cool water from the tap. Be sure to rinse well, use your hands to rub the quinoa while rinsing, so so for at least 2 minutes under the running water. Drain. Place quinoa in a saucepan, add water and bring to the boil over medium-high heat. Reduce heat and simmer, lid on, for 12 minutes or until there is just a slight chew. Take it off the heat and let sit for a few minutes. Fluff with a fork.
  2. Allow quinoa to cool and fold in all remaining ingredients.
  3. To make the dressing, simply stir all the above mentioned ingredients together. Drizzle the dressing generously over the quinoa salad. Garnish with a sprinkling of chopped preserved lemon.
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When chronic fatigue syndrome put a swift end to a million-mile-an-hour corporate career, it also created the most incredible life transformation imaginable. Now free of CFS, Amy credits her return to health to a whole food, sugar/toxic free lifestyle combined with extensive energy healing and a range of therapies called CTC (Combined Therapy Cocktail) of which she is now a practitioner. Amy’s blog and business The Holistic Ingredient and her whole foods eBook, A Nourishing Kitchen, combine her passion for food and cooking, toxic-free living and healing therapies.

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Beet and Chickpea Quinoa Burgers

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Many thanks to Wendy for having me guest post on her beautiful site! I’m Alanna, the recovering pastry chef behind The Bojon Gourmet, and lover of the Andean super-grain.

I’m happy to share a favorite quinoa recipe today: Quinoa, Beet and Chickpea Burgers. These burgundy beauties have a delicate texture, with the earthy flavors of beets, beans, and grains all bound together with a little egg and oats, and laced with lemon and parsley.

I like to make my own buns (Honey Oat Beer Buns shown here) as they are heads and tails above store-bought, but you can also forgo the bread altogether and serve this with a little yogurt sauce and a salad.

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Beet and Chickpea Quinoa Burgers

Rating: 51

Beet and Chickpea Quinoa Burgers

Adapted loosely from The Kitchn

If you don't have 8 hours to soak your beans, you can cover them in boiling water and let them sit for 1-2 hours, or just cook them from dried; they will take a bit longer to cook. I like to cook my own beans, as directed below, but you can try using canned or jarred ones if your prefer; these tend to be firmer and may cause the burgers to not hold together as well. The half cup of dried beans that I cooked yielded 1 1/4 cups of cooked beans, but you can throw the whole can in, which should contain about 1 1/2 cups. In that case, you won't need the bay leaf.

I'm guessing that you could omit the egg and substitute 1-2 tablespoons of ground chia or flaxseed mixed with 1/4 - 1/2 cup warm water for a vegan option, though I have yet to try this myself. And if you don't have quick oats, try whizzing regular oats in a coffee grinder to break them up a bit. Since beets can vary greatly in size, I recommend weighing your beets prior to grating - they should be 10 ounces in all. These burgers are pleasantly tender, but if they don't hold together well enough to fry them, try adding an extra egg, more quick oats, or some ground flax or chia seed to the burger mixture. A rest in the fridge will also help them hold together better.

The quinoa, chickpeas and vegetables can all be cooked a day or two ahead of time. The burger mixture keeps well for several days in the fridge for on-demand burgers; you can also freeze the fried patties. These are heavenly on homemade Honey Oat Beer Buns, but feel free to use your favorite store-bought buns, or eat the patties atop a salad instead.

Ingredients

  • The burger mixture:
  • 1/2 cup dried chickpeas (garbanzo beans), soaked 8 hours or overnight (or one 14 ounce can of cooked chickpeas, drained and rinsed)
  • 1 bay leaf
  • 1/2 cup raw quinoa (white or multi)
  • salt
  • 3 medium-sized red beets (about 10 ounces)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons cider vinegar
  • 2-4 tablespoons finely chopped parsley
  • zest from 1/2 a medium lemon
  • juice of 1 medium lemon
  • 1 large egg
  • 1/2 cup quick (baby) oats
  • For serving:
  • several tablespoons of light olive oil, for frying the burgers
  • 6 buns (such as Honey Oat Beer Buns), halved and toasted
  • mustard, mayonnaise, avocado, thinly sliced red onion, sprouts, or other toppings of your choice

Instructions

  1. Cook the beans: Drain the soaked chickpeas and place them in a medium saucepan with the bay leaf. Cover with 3 inches of water, bring to a boil, then reduce the heat and simmer, partially covered, until the beans are almost tender. At this point, add 1/2 teaspoon of salt to the pot. Continue cooking until the beans are very tender, but not falling apart. This can take anywhere from 30 minutes to over an hour total, depending on the size and age of the beans. Add water to the pan as needed. When the beans are done, let them cool in their water until needed. If you like, you can slip the loose skins off the beans, though this isn't necessary.
  2. Cook the quinoa: Place the quinoa in a very fine mesh strainer, place the strainer in a bowl or measuring cup, and fill with water to cover the quinoa. Let soak 5-10 minutes, swishing occasionally, to rinse off the bitter coating. The water will turn a beige-yellow. Drain the quinoa well, discard the soaking water, and place the quinoa in a small saucepan with 1 cup of water and 1/4 teaspoon salt. Bring the mixture to a boil, immediately reduce the heat to very low, cover the pot, and let the quinoa steam until tender and all the water is absorbed, 15-20 minutes. Remove from the heat and let sit, covered, until ready to use.
  3. Cook the veg: Peel the beets with a potato peeler, then grate them on the large holes of a box grater. The beets will spray, so wear an apron and have your work area clear of things you don't want covered in tiny red specks. Heat the oil in a wide saute pan (that has a lid that you will use later) over medium heat. When it shimmers, add the onion and cook, stirring occasionally, until tender, 5-10 minutes. Add the garlic, the grated beets, and a big pinch of salt. Give it a stir, then cover the pan and let the mixture cook, stirring occasionally, until the beet is tender, 5-10 minutes. Remove from the heat and deglaze by adding the vinegar and stirring up any good stuff that is stuck to the bottom of the pan.
  4. Make the burgers: In a large bowl, combine the cooked chickpeas, quinoa and beet mixture and mash with a potato masher to break up the beans slightly - the mixture should still be fairly chunky. Stir in the parsley, lemon zest and juice, egg, oats, and 1/4 teaspoon salt until combined.
  5. Cook the burgers: Divide the mixture into 6 equal portions (a large spring-loaded scoop works well) and shape into 1" thick rounds. Coat the bottom of a wide skillet with oil and heat over a medium flame until the oil shimmers. Carefully add the burger patties. Cook until the first side is golden, 2-3 minutes, then flip and cook on the second side until it is golden and the burger is cooked through, 2-3 minutes, reducing the heat if the burger is browning too quickly.
  6. Serve the burgers on toasted buns slathered in any toppings you like.
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Alanna is a freelance writer, food photographer, and recovering pastry chef based in San Francisco,  and the mastermind behind the acclaimed recipe blog The Bojon Gourmet. (Bojon, or “no job” backwards, is not just a state of unemployment, but a state of mind. Read more about the Tao of Bojon here.) Follow Alanna on Facebook, Twitter, Bloglovin or Pinterest.

Quinoa Protein Power Bars

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Hello there friends! My name is Melissa and I’m so delighted to be a guest on Wendy’s fabulous blog! As the author of HomemadeForFriends.com, I’m a professionally trained chef from New York City who loves to blog about original and thoughtful homemade food gifts that you can make for others.

In my constant quest to create new dishes, I think that the most rewarding kind of food gift is one that is both delicious and healthy. Not only do you get to create a moment of happiness for someone as they enjoy your treat, but you’re also giving them something with long-term nutritional benefits. It’s really a win-win!  So of course, one of my all-time favorite ingredients to work with is quinoa. Protein and nutrient rich, it’s a great way to get energized, which is why it inspired me to develop a recipe for Homemade Protein Power Bars.

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Unlike traditional protein bars made from processed powders and sugar, this recipe calls for a superfood A-team of quinoa, chia, flax, and almonds to add about 10 g of protein per bar. In addition, these delicious dairy/gluten-free bars also pack heart-healthy complex carbohydrates, omega-3s, fiber and other essential vitamins and minerals. The end result? You’ll feel full longer and have more energy thanks to the super hero cast of ingredients. A yummy and healthy source of energy, this would be great to make for someone who is constantly on the go, herds cats at work, is training for a sport, or all of the above.

Wendy, thank you so much for inviting me to share this recipe with all of your amazing readers. I do hope everyone will be inspired to make someone’s day with this food gift! For more homemade food gift ideas and recipes, be sure to stop by for a visit at HomemadeForFriends.com. You can also find me on Facebook, Twitter, Pinterest, and Instagram.

Happy gifting, 
Melissa

 

PS: It’s OK to make these as a gift for yourself too. I do it all the time as well, shhh!!! ☺

Quinoa Protein Power Bars

Prep Time: 20 minutes

Total Time: 1 hour, 20 minutes

Yield: 12 servings

Quinoa Protein Power Bars

* Chef’s Tip: *If you’re looking to make sure this recipe is completely gluten-free, only use ingredients that are certified as gluten-free. Certain products, like oats, are prone to cross-contamination in factories which process ingredients containing wheat, so be sure to read the label carefully.

Ingredients

  • 1/2 c. quinoa (raw)
  • 1/2 c. chia seeds
  • 1/4 c. flax seeds
  • 1/4 c. shredded coconut, sweetened
  • 1 c. rolled oats / old fashioned oatmeal*
  • 1/2 c. almonds, chopped
  • 1/2 c. dried blueberries
  • 2/3 c. peanut butter
  • 2/3 c. maple syrup
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. cardamom
  • 1 tsp. vanilla extract

Instructions

  1. Preheat oven to 350 F / 177 C. Line the interior of a 9 x 9 x 2-inch (23 x 23 x 5 cm) baking pan with plastic wrap.
  2. Combine the quinoa, chia, flax, coconut, oatmeal and almonds on a sheet tray and bake for 5-10 minutes until lightly browned.
  3. Meanwhile, in a large pot, mix the peanut butter and maple syrup together and bring to a boil. Remove from heat and stir in the salt, cinnamon, cardamom, and vanilla extract.
  4. Add the toasted ingredients and dried blueberries, and stir until evenly coated.
  5. Pour the mixture into the prepared baking pan and pack it down to ensure it fills into each corner and creates an even, flat surface on top. Allow to cool and refrigerate for at least 1 hour to set.
  6. Once set, gently remove the hardened mixture from the pan by lifting by the plastic wrap, and cut into twelve 1.5 x 4.5-inch (3.8 x 11.4 cm) bars.

Notes

Gifting Idea:

Create your own wrapper for each bar by covering them in a small sheet of parchment paper secured with a twine bow. Not only is this a beautiful way to present them, it is also practical as one can easily grab one on the go for a nutritious energy boost. While best when consumed fresh, these bars should last for up to 4 weeks if stored in an air-tight container and kept in a cool, dry place.

Servings 12, Calories 248, Fat 13.4g, Carbohydrates 27.6g, Protein 8.3g, Cholesterol 0mg, Sodium 120mg, Potassium 291mg, Fiber 5.8g, Sugars 12.8g, WW Pts 7

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QUICK BIO:

Melissa is the author of the HomemadeForFriends.com, which is a blog about original and thoughtful homemade food gifts that you can make for others. A professionally trained chef in New York City, Melissa loves inventing new recipes, crafting pretty packaging, and surprising others with homemade treats. For more great ideas on homemade food gifts, visit her website at HomemadeForFriends.com. You can also find her on Facebook, Twitter, Pinterest, and Instagram.

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ADDITIONAL INFORMATION

Website: http://HomemadeForFriends.com
Facebook: http://facebook.com/HomemadeForFriends
Twitter: http://twitter.com/Made4Friends
Pinterest: http://pinterest.com/Made4Friends
Instagram: http://instagram.com/homemadeforfriends

Gluten Free Quinoa Bread

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One of the hardest things about being gluten free is getting used to the bread. Although I’m happy with Udi’s Gluten Free Bread (and am a Brand Ambassador for them), even now and then I crave a fresh, homemade loaf. I love the way bread is fresh from the oven.

What I don’t love is that making gluten free bread can be a little tricky.

The recipe that I’m sharing with you today is one of my favorites from The Gluten Free Quintessential Quinoa Cookbook.  I’ve made it countless times and it has never failed me.

One thing I have learned is that this recipe works best in a slightly larger bread pan.  I have used my glass pans but I’ve found the loaf comes out better when I cook it in my earthware pans, which are a little deeper.

Gluten Free Quinoa Bread

Rating: 51

Yield: 18 slices

Calories per serving: 127

Gluten Free Quinoa Bread

Ingredients

  • 1 ½ cups warm water, 105 to 110 degrees
  • 2 ½ tablespoons honey or maple syrup
  • 2 ¼ teaspoons active dry yeast
  • 1 ¼ cups toasted quinoa flour
  • 1 cup tapioca starch
  • 1 cup cornstarch
  • 2 tablespoons dry milk powder OR rice milk powder
  • 3 teaspoons xanthan gum
  • 1 ¾ teaspoons fine sea salt
  • 2 eggs lightly beaten OR flax eggs (2 tablespoons ground flax seeds + 6 tablespoons warm water)
  • 2 tablespoons melted coconut, canola or olive oil
  • Sesame seeds, optional

Instructions

  1. Lightly grease a 9 x 5 loaf pan.
  2. If using flax eggs in place of eggs, combine 2 tablespoons ground flax seeds with 6 tablespoons warm water. Mix well and set aside. (Skip this step if using eggs.)
  3. In a small bowl combine warm water and honey or maple syrup. Sprinkle yeast on top and stir gently. Set aside for 5 to 10 minutes, until it begins to foam.
  4. In a large mixing bowl, combine quinoa flour, tapioca starch, corn starch, milk powder, xanthan gum and sea salt. In a separate bowl combine yeast mixture, beaten eggs and oil. Add wet mixture to the dry ingredients and beat for 3 minutes at medium speed.
  5. Transfer to the prepared pan and use a spoon dipped in cold water to smooth the top. If desired, sprinkle with sesame seeds. Cover with a damp cloth and allow to rise for 1 hour.
  6. Place a small pan on the bottom rack of your oven. Preheat oven to 350 degrees. Add 1 cup of water to the pan in the bottom of your oven and then place the loaf in the oven on the middle rack. Bake for 40 to 45 minutes. Allow to cool in the pan for 5 minutes and then turn out into a wire cooling rack. Best stored in the refrigerator.

Notes

Servings 18, Calories 127, Carbohydrates 23g, Protein 2.2g, Cholesterol 18mg, Sodium 196mg, Fiber .9g, Sugars 3.3g

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Quinoa Crusted Chicken Parmesan Burgers

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I’ve got to say – I am a sucker for sandwiches of any type.

If I could get away with it, I’d probably serve some sort of sandwich or wrap for dinner several times a week.

But that doesn’t mean I would be happy doing the same old thing.

Nope, I much prefer to mix things up and my latest kitchen adventure does just that.

These Quinoa Crusted Chicken Parmesan burgers are tasty enough for the adults, while remaining kid friendly.

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I really love these Quinoa Crusted Chicken Parmesan Burgers! I served mine with both basil and spinach, and I highly recommend you do the same!

Don’t forget, you can still enter to win a $25 gift card to P.F. Changs. Enter here:

a Rafflecopter giveaway

Quinoa Crusted Chicken Parmesan Burgers

Rating: 51

Yield: 6 servings

Serving Size: 1 burger

Calories per serving: 565

Fat per serving: 20g

Quinoa Crusted Chicken Parmesan Burgers

Ingredients

  • 1 cup milk
  • 2 tablespoons fresh lemon juice
  • 16 ounces ground chicken
  • 1 cup cooked quinoa
  • ¾ cup marinara sauce, divided
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • ½ teaspoon crushed red pepper
  • 1 1/2 teaspoons sea salt
  • ½ teaspoon fresh ground pepper
  • 3/4 cup quinoa flakes
  • 3/4 cup quinoa flour
  • 2 ounces Parmesan cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • Olive Oil or Coconut Oil, for cooking
  • ½ cup fresh mozzarella cheese
  • 6 gluten free buns
  • Spinach, Basil (optional - for serving)

Instructions

  1. Preheat oven to 375.
  2. Combine milk and lemon juice and set aside.
  3. In a medium bowl, ground chicken, quinoa, 2/3 cups marinara, garlic, thyme, rosemary, crushed red pepper, salt and pepper. Form into 6 patties.
  4. In a food processor, combine quinoa flakes, quinoa flour, parmesan cheese, onion powder, garlic powder, and parsley pulse until the mixture reaches a breadcrumb like consistency.
  5. Dip each patty in the quinoa flake mixture then in the milk mixture and back in the quinoa flake mixture. The patties will be soft and you will need to reshape them a bit once they are coated.
  6. Heat oil over medium heat in a large skillet. (Just enough to coat the pan lightly.) Cook on each side until brown, approximately 3 to 4 minutes per site. Transfer to the oven and top with mozzarella cheese. Bake another 10 to 12 minutes, until the cheese is melted and the burgers are cooked through. Place each patty on a bun and top with a tablespoon of marinara. Top with spinach and/or basil if desired.

Notes

Servings 6, Calories 565, Fat 20g, Carbohydrates 55g, Protein 38g, Cholesterol 83mg, Sodium 1028mg, Potassium 430mg, Fiber 4.7g, Sugars 9g

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