Cooking Quinoa » Quinoa Casseroles http://www.cookingquinoa.net Cooking Quinoa | Quinoa Recipes Sat, 04 Feb 2012 13:29:06 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Cranberry Apple Quinoa Casserole http://www.cookingquinoa.net/cranberry-apple-quinoa-casserole http://www.cookingquinoa.net/cranberry-apple-quinoa-casserole#comments Tue, 06 Dec 2011 12:38:52 +0000 Wendy Polisi http://www.cookingquinoa.net/?p=2765 Quinoa Casserole

This is one of my favorite quinoa recipes when the weather gets cold. Most of the year I’d much prefer a light quinoa salad, but as the temperatures drop I really enjoy this hearty quinoa casserole! To me, it feels special enough for a holiday and reminds me of a very delicious rice stuffing.

The original inspiration for this recipe was a Vegetarian Times recipe for stuffed apples. I made it and we enjoyed it but I have found that though I like cooked apples I much prefer them cut up small. I will typically cube two of the apples and shred the other two.  If you want to try the stuffed apples, just make the filling stuff and bake.  For me, I really like the ease of a simple quinoa casserole.

One thing to note is that due to the time it takes to cook the rice, prep time is longer than with most quinoa recipes. I’ve found that I can make this ahead of time however and have it ready to pop into the oven when I’m almost ready to serve. It holds up well enough to make a day ahead of time and the leftovers are delicious!

By the way, if you haven’t already gotten it you can still pick up my new ebook, The Best of Cooking Quinoa for $4.99. It has over 300 pages of quinoa recipes all with nutritional data and with tons of photos. You can can get it along with Quintessential Quinoa, my ebook of all original recipes NOT on the website, for just $12.99.

Order one or both here. Through the holidays we will be offering gift options so this is a great way to give the gift of health.

Recipe inspired by Vegetarian Times

Cranberry Apple Quinoa Casserole

  • 2 cups vegetable broth
  • 1 tsp sea salt
  • 1 cup of wild rice
  • 1 cup of quinoa, rinsed
  • 1 T olive oil
  • 1 red onion, finely chopped
  • 4 cloves garlic, minced
  • 2 T fresh sage, chopped
  • ¼ tsp cayenne pepper
  • ½ tsp freshly ground black pepper
  • 8 oz low fat or non-dairy cream cheese
  • 1 cup dried cranberries, chopped
  • 4 Red Delicious apples, chopped
  • ½ cup cheddar or vegan cheese (optional)

1. Preheat oven to 350 degrees. Place quinoa in a medium bowl and cover with water to soak while rice begins cooking. Bring broth, salt and 2 cups of water to a boil. Add wild rice and cover. Reduce the heat to medium-low and cook for 50 minutes. After 45 minutes, place quinoa in a fine metal strainer, and rinse for five minutes. Add quinoa to rice mixture and cook for another 20 minutes or until the liquid has all absorbed. You will want to check and make sure that you do not need to add more broth.
2. Heat oil over medium heat in an oven safe saute casserole. Add onion and sage and cook for 10 minutes or until tender. Add garlic and cook for another 30 seconds.
3. Add cayenne and black pepper. Stir in quinoa mixture and cook until all liquid has absorbed.
4. Remove from heat and stir in cream cheese until blended. Add in cranberries and apples. If desired, top with white or yellow cheddar cheese.
5. Bake for 35 minutes. (If preferred, you can add cheese in the last 15 minutes.)

Number of servings (yield): 8

Calories: 336

Fat: 9.16

Protein: 8.94

Carbohydrates:56.75

5 :  ★★★★★ 1 review(s)

Recipe by Cooking Quinoa.

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]]> http://www.cookingquinoa.net/cranberry-apple-quinoa-casserole/feed 0 Vegetarian Burrito Recipe http://www.cookingquinoa.net/vegetarian-burrito-recipe http://www.cookingquinoa.net/vegetarian-burrito-recipe#comments Tue, 07 Jun 2011 20:12:24 +0000 Wendy Polisi http://www.cookingquinoa.net/?p=2014 Vegetarian Burrito Recipe

I’ve always loved Mexican food and now that I’m a vegetarian that hasn’t changed a bit.  Today, I’ve got a great vegetarian burrito recipe that is easy to make and comes together much quicker than you would expect.  I actually made the filling ahead of time and then when I was ready to cook them it only took me about 5 minutes to put everything together and pop it in the oven.  This was my first go at adding quinoa to a burrito, and I was happy with the results.  When you think about it, people add rice to burritos all the time!Vegetarian Burrito Recipe

Since corn is in season, I used fresh but thawed frozen corn will work just as well.  If you do decide to go with fresh corn all you need to do is bring a pot of water to boil.  Add cleaned corn on the cob and boil for 10 minutes.  Remove from heat and allow it to cool slightly, then cut it off the cob.  If you have any extra it is great added to a tossed green salad.

Vegetarian Burrito Recipe

Now, if you are a vegan or lactose intolerant, don’t think this isn’t a great vegetarian burrito recipe for you too!  You could use vegan cheese, but if you aren’t in love with the idea that’s ok too.

I’m gearing up to start the 21-Day Weight Loss Kickstart (if anyone wants to do it with me shoot me an email, leave me a message on Facebook or the website) which is going to require pretty significant changes in the way that I eat.  The idea behind it is that you can dramatically improve your health – and even reverse high blood pressure & cholesterol (Are you listening MOM?) – by sticking to a plant based diet and avoiding fat.  I’m not quite ready to start yet, but a happy medium for this dish for me was skipping the cheese and topping it with diced avocados, salsa and jalapenos.

This is a great vegetarian burrito recipe for those who are vegan but have family members who protest when you skip the cheese!

This recipe was inspired by a Fish Burrito Recipe in Clean Eating

Vegetarian Burrito Recipe

  • 3/4 cup quinoa, rinsed
  • 4 tsp lime juice
  • 1/8 tsp cayenne pepper
  • 1/2 tsp cumin
  • 4 cloves garlic, minced
  • 1 cup cooked black beans
  • 2 green onions
  • 1/2 cup corn kernels (fresh or frozen)
  • zest of one lime
  • 1/4 cup roasted red peppers
  • 2 T fresh cilantro
  • 6 whole wheat or gluten free tortillas
  • 1 1/2 cups vegan or regular cheddar cheese
  • 1/2 cup salsa
  • Diced jarred jalapenos (optional)
  • salt and pepper to taste
  1. Combine quinoa, lime juice, cayenne, cumin, garlic and 1 1/2 cups water in a saucepan. Bring to a simmer and reduce heat to low. Cook covered for 25 to 30 minutes. Remove from heat. Stir in black beans and allow to sit covered for 5 more minutes.
  2. Preheat oven to 400 degrees.
  3. Add green onions, corn, lime zest, red peppers and cilantro to the quinoa mixture.  Salt and pepper to taste
  4. Fill tortillas with quinoa mixture and place them seam side down in a baking dish. Top with cheese and cover with foil. Bake for 10 minutes. Remove foil and bake 15 minutes more.
  5. Top with salsa and diced jalapenos and enjoy!

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 6

Culinary tradition: Mexican

Variations:  I made a vegan version of this for myself without the cheese.  Instead of covering it with cheese I topped it with the salsa and diced avocados!

Calories: 359

Fat: 11.8

Protein: 16.9

Cholesterol: 30 mg (with cheese)

Sodium 517 mg

Carbohydrates 47.2 g

Fiber 7.4 g

5 :  ★★★★★ 1 review(s)

Recipe by Cooking Quinoa.

 

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]]> http://www.cookingquinoa.net/vegetarian-burrito-recipe/feed 10 Healthy Macaroni and Cheese with Quinoa Pasta http://www.cookingquinoa.net/quinoa-pasta http://www.cookingquinoa.net/quinoa-pasta#comments Wed, 16 Mar 2011 14:42:40 +0000 Wendy Polisi http://www.cookingquinoa.net/?p=1065 macaroni and cheese recipe

Have you tried quinoa pasta?  If not, you are missing out!  This healthier alternative to regular pasta is also quite delicious!  Even my mom, who famously said “I’ll just have to get used to it” (talk about a rave review :) )at a dinner party where I served whole wheat pasta likes it.

Now I know that when you think of quinoa recipes, macaroni and cheese is probably the last thing on you mind.

In this quinoa pasta recipe, I’ve adapted a healthier macaroni and cheese recipe.  Now, I love MY macaroni and cheese, but even with the adaptations it is still far from being healthy fair.  This recipe makes use of cauliflower to add bulk and creaminess!

I use Ancient Harvest Quinoa Pasta Shells but you could use any other quinoa pasta as well.

 

 

A few notes on cooking quinoa pasta

First, make sure your water is at a full boil.  Add pasta and then a few teaspoons of salt.  The package says 7-9 minutes, but for me it takes closer tot he 9.  I’ve taken it off at 7 minutes and it was no where near done.  You need to test and see what works on your stove – it isn’t quite like white pasta where nothing can go wrong.  If you are not ready to toss with the sauce I recommend adding a few teaspoons of olive oil to prevent sticking.

 

 

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Recipe: Healthy Macaroni and Cheese Quinoa Pasta

healthy macaroni and cheese

 

Summary: I must confess that I was very slow to adapt to quinoa pasta as a regular part of my diet. The first few times I prepare it I undercooked the pasta and the results were less than desirable. Since I’m planning on a quinoa pasta section in the new cookbook, I knew I had to get it right! I finally did and  it was a huge hit at my house. Only my 5 year old didn’t go for it and that was based on the fact that he smelled cauliflower, not how it tastes!

Ingredients

  • 1 egg
  • 1 can evaporated whole milk
  • 1/4 – 1/2 tsp cayenne pepper (depending on how hot you like it)
  • 1/2 tsp mineral sea salt
  • 1/2 tsp fresh ground black pepper
  • 1 T Dijon mustard
  • 5 ounces muenster cheese
  • 3/4 cup grated extra sharp cheddar cheese
  • 1 ounce fresh grated Parmesan (not canned!)
  • 4 cups cauliflower, cut into pieces
  • 1 package shell quinoa pasta

Instructions

  1. In a medium bowl beat egg. Add in evaporated milk, cayenne, sea salt, pepper and Dijon mustard.
  2. In a different bowl, combine 4 ounces muenster, cheddar and Parmesan.
  3. Bring a large pot of water to a boil. Add cauliflower and cook for 7 to 8 minutes until tender. Using a slotted spoon transfer to the bowl of a food processor.
  4. Cook quinoa pasta according to package directions in the same water. (Tip : make sure you don’t under cook! The package warns against overcooking but under cooking is bad too!)
  5. In an empty pot combine egg/milk mixture with the cheeses. Cook over medium low heat until the cheese melts. When the cheese is melted, add to food processor. Blend until smooth.
  6. Toss pasta with sauce.
  7. Place in a medium oven safe dish. Top with remaining 1 oz of muenster. Broil for 5 minutes.

Diet type: Vegetarian

Diet (other): Reduced fat

Number of servings (yield): 6

Meal type: dinner

Calories per serving: 404

Fat per serving: 18.3 g

Preparation time: 15 minutes

Cooking time: 15 minute(s)

5 :  ★★★★★ 1 review(s)

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Do you have a favorite quinoa pasta dish that you would like to share –  If so, I’d love to hear from you!

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