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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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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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 Quinoa Salad with Goat Cheese & Walnuts

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

Don’t you just love beets? If you can believe it, I never tasted them until I was grown but it was love at first bite.

The thing is, as much as I love them I don’t use them all that often. I am a train wreck when it comes to making messes in the kitchen as it is, but give me a beet to scrub and there are stains everywhere. Since with three kids I have enough messes to clean up after, I tend to stay away from them.

That’s why when Love Beets asked me if I wanted to try their all natural, freshly cooked and flavor-infused beets I jumped at the opportunity. Beets minus the mess is a real win for me!

 

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These beets are gluten free, certified Kosher and contain no artificial colors or preservatives. Some of them are certified organic and they are working toward non-GMO certification on all of the products. (YAY!)

They sent me several varieties to try and I’ve got to say – I loved them all. I think my favorite were the Baby Beets Infused with While Wine and Balsamic Vinegar and the Baby Beets Dipped in Sweetfire Marinade.

In addition to the great flavor, I love the health benefits of beets. Some of you already know that I was diagnosed with Stage 3 hypertension in my early 30’s and turned to healthy eating as a way to cure it. (It worked!)

Beets contain both nitrate and Potassium which work in the body to lower blood pressure. Along with sodium, Potassium works to steady the volume of blood in circulation. When you have more sodium in your body, it means more blood volume, more water and higher blood pressure. Potassium helps to flush the sodium out of your system and in doing so lowers your blood pressure.

The natural nitrates in beets are converted by the body into nitrites. Some of these are converted into nitric oxide which improves blood flow, lowers blood pressure and promotes vasodilatation (the widening of blood vessels).

By widening blood vessels and increasing the blood flow, beets help to reduce the oxygen need by muscles. This enables them to work more efficiently. So, if you are interested in increasing exercise performance or stamina and allow your muscles to perform the same amount of work with less oxygen, beets are a great addition to your diet.

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In honor of February being Heart Health Month, Love Beets’ Beet the Odds Facebook promotion is a sweepstakes to raise awareness of the heart health benefits of beets.

They will be posting 4 Love Beets beet recipes and ask fans to share their favorite in order to receive a free product coupon and be entered in a sweeps for a chance to win a grand prize. Even better, every time you share the giveaway with a friend you get an additional entry.

The grand prize includes a years supply of Love Beets (26 free product vouchers) and a free nutrition/healthy living consultation with nutritionist and cookbook author Ellie Krieger.

So head over their Beet the Odds page and vote for your favorite recipe! You will get a product coupon and who knows? You may be the lucky grand prize winner.

When you are done with that come back and make this salad – it is my latest obsession.

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Quinoa Salad with Goat Cheese, Beets & Walnuts

Rating: 51

Ingredients

  • 2 cups cooked quinoa
  • 8 oz Love’s Vinegar Infused beets, grated or sliced thin
  • 1 small Granny Smith apple, diced
  • 2 ounces goat cheese, crumbled or nut cheese (optional)
  • 1/4 cup dried cranberries
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup walnuts, toasted
  • Dressing
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4 cup olive oil

Instructions

  1. In a large bowl combine quinoa, beets, apple, goat cheese, cranberries and parsley.
  2. Make dressing by combining vinegar, mustard, maples syrup, sea salt and pepper in a blender. Add olive oil in a steady stream and process until smooth. Toss quinoa mixture with desired amount of dressing. Top with walnuts and serve.

Notes

Servings 4, Calories 355 (assuming you use all the dressing), Fat 22g, Carbohydrates 31.9g, Protein 9.7g, Sodium 393mg, Potassium 289mg, Fiber 5g, Sugars 11.4g, WW Pts 10

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Roasted Root Vegetable Quinoa Salad

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roasted-root-vegetable-quinoa-salad-2I’ll have to ask you to forgive me for any typos today. I’m blaming the baby.

Skye has put herself on a new schedule for the last few weeks.

This new schedule involves skipping her afternoon nap, falling asleep way to early, getting up at 11 and 2:30 and then waking up again at 4:45am and refusing to go back to sleep until after I’ve fueled myself with coffee and it is much too late for me to get any more sleep. (Usually around 7am.)

Needless to say, we are a little tired around here. It is like having a newborn again, only instead of snuggling all day I get to chase after a busy girl that is full of energy and creeping around a house that has yet to be baby proofed.

Lucky for her she’s cute.

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When you are this tired, there is only one thing that is going to make you feel better. Good, clean food. Today’s salad, brought to us by Renee from Nourish the Roots is just the kind of thing I need to power through the day when I’m sleep deprived. Aren’t those veggies just beautiful?

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Wishing you a wonderful Sunday!

Roasted Root Vegetable Quinoa Salad

Ingredients

  • For the Salad:
  • 7 small beets, peeled and cut into cubes
  • 2 large carrots, peeled and cut into cubes
  • 2 large parsnips, peeled and cut into cubes
  • 1 large onion, peeled and thinly sliced
  • 3 cloves garlic, minced
  • olive oil for roasting
  • sea salt
  • 1 cup walnuts, lightly toasted in a dry skillet
  • 2 cups cooked quinoa (1 cup dry quinoa yields 2 cups cooked)
  • 1 cup cooked chickpeas
  • 1 large handful cilantro or parsley, roughly chopped
  • 3 handfuls of mixed salad greens
  • For the Dressing:
  • 3 tablespoons dijon mustard
  • 2-3 tablespoons white balsamic vinegar or lemon juice
  • 2 tablespoons honey or pure maple syrup
  • 4 tablespoons extra virgin olive oil
  • a few pinches of salt, to taste

Instructions

  1. Preheat oven to 350. Toss the carrots and parsnips with a few tablespoons of olive oil and a few pinches of salt. Spread them on half of a parchment-lined baking sheet. Toss the beets with olive oil and salt and put them on the other half of the lined baking sheet. (Keeping the beets separate from the carrots and parsnips helps to prevent all of your vegetables from turning red from the beets).
  2. Combine the onion and garlic with some olive oil and salt and put them on a separate parchment-lined baking sheet. Put both pans in the oven and roast for about 45 minutes to an hour, or until the root vegetables are tender and the onions are soft. Remove from the oven and let cool slightly.
  3. In the meantime, combine the cooked quinoa, cooked chickpeas, salad greens, cilantro (or parsley), and walnuts in a large bowl. Add the roasted vegetables to the bowl and toss lightly just to combine. Serve on plates or bowls with lots of the delicious honey dijon dressing poured over top.
  4. Dressing
  5. While the vegetables are roasting, combine all of the dressing indredients in a bowl. Wisk until the dressing is emulsified. Alternativeley, add all the dressing ingredients to a small mason jar, screw the lid on tightly, and shake well. Taste the dressing and adjust to your liking (add more mustard, more honey, more olive oil, etc...) Pour the dressing over the finished salad and enjoy!
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About Renée:

Renee is a registered nurse who also happens to be the writer, food photographer, and recipe developer for her vegetarian blog, Nourish The Roots. After witnessing (and being terribly frustrated with) the conventional anti-holistic approach to medicine, she decided to follow her true passion. She pursued a career in food preparation and recipe development, nutrition, and holistic health. Renee has worked in various kitchens, both in New York and currently in Seattle, where she specializes in creating colorful, health-promoting food. Her blog, Nourish The Roots, showcases many of these delicious recipes along with eye-catching food photography. She believes that food is the best form of medicine and uses ingredients in her recipes that are whole, unprocessed, and full of health-promoting benefits. Her passion is writing about food, photographing gorgeous fresh produce, and teaching others how to live healthier lives by embracing a vibrant whole foods diet.

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Butternut Squash, Goat cheese and Cranberry Quinoa Salad

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butternut-squash-quinoa-salad-3Hey Cooking Quinoa readers! My name is Monica and I blog over at Mocha and Moccasins. I’m thrilled to share one of my favorite fall quinoa recipes with you today. But just before we begin, allow me introduce myself. I’m a 20 year old gal who’s obsessed with great food, from sweet treats to healthy dishes, you can find a bit of both on my blog. I also blog about fashion, beauty and everyday things I love. If you love roasted butternut squash, sweet dried cranberries, and tangy goat cheese, you’ll love this recipe I’ve created for you today.

Let’s talk fall flavors: squash, pumpkin, turkey, sage, cranberry, apple… Fall is hands-down my favorite time of the year for food (well, after chocolate feasts around Christmas time, but that’s a given). This dish is a pleasant combination of many of the above flavors and it takes less than half an hour to prepare.

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Start by peeling and cutting up your butternut squash into small pieces. After you add extra virgin olive oil, sage, salt and pepper (to taste), you’re ready to roast for 15 minutes, making sure to flip halfway through. While the squash roasts, go ahead and prepare your quinoa. By now we should all be quinoa cooking experts, right? It’s a simple 2:1 ratio of water to quinoa that you bring to a boil (detailed directions below). Now that we have our squash and quinoa cooking away, it’s time to roast the pepitas on a pan, just for a few minutes until they have slightly browned on each side.

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butternut-squash-quinoa-salad-6Slice the cranberries, cut the goat cheese into chunks and you’re ready to assemble once the squash and quinoa are done. Finally, finish off with a pinch of two of salt and pepper to taste and a squeeze of lemon juice for a citrus tang to tie all of the flavors together.

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Butternut Squash, Goat cheese and Cranberry Quinoa Salad

Butternut Squash, Goat cheese and Cranberry Quinoa Salad

Ingredients

  • Butternut Squash
  • ½ butternut squash
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried sage
  • pinch of salt and pepper (to taste)
  • Quinoa:
  • ¾ cup dried quinoa
  • 1 ½ cups water
  • Add-ins:
  • 2 tbsp pepitas(pumpkin seeds)
  • 1/3 cup of cranberries
  • 2 – 3 tbsp goat cheese (I used herbed)
  • Salt and pepper (to taste)
  • 1 tsp lemon juice

Instructions

  1. Butternut Squash: Preheat oven to 425F. Peel and seed butternut squash. Cut into small chunks of similar size for even cooking. In a medium sized bowl, mix with extra virgin olive oil, sage, salt and pepper. Once the oven temperature is ready, roast the squash for 8 - 10 minutes. Toss. Roast for an additional 5 – 8 minutes until toasted brown. Set aside.
  2. Quinoa: Rinse quinoa under cold water. Add to small saucepan, along with water and bring to a boil. Set heat on low and allow the quinoa to simmer, covered, for 15-20 minutes (until all liquid has been absorbed). Remove from heat and fluff with a fork. Set aside to cool down.
  3. Add-ins: Set small pan on high/medium heat. Toast the pepitas for approximately 2-3 minutes, or until they are toasted brown. Stir them around to avoid burning.
  4. Chop up the cranberries and goat cheese.
  5. Once your quinoa has cooled down, add the butternut squash, goat cheese, cranberries and toasted pepitas. Add the lemon juice and salt and pepper to taste.
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Kale & Quinoa Salad with Garlic Croutons

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kale-quinoa-salad

When I first started eating gluten free, I felt deprived. There were so many things on my “I can’t have that list”, that it was hard not to get a little down as I watched everyone else in the family enjoy a great sandwich or “Mom’s world famous” Mac n Cheese.

Now that I’ve been at this a while, I have realized that there are very few things I can’t make gluten free. I make pancakes a couple times a week for the boys, cookies and from time to time even whip up a loaf of bread.

I’ve had an idea for a kale salad I wanted to do in my head for a while. I just couldn’t get past the idea that I wanted some crunchy croutons for texture. Maybe you can buy gluten free croutons, but I’ve never seen them. Easy solution: Make them!

This is a no fuss process that involves little more than cutting up your bread and tossing it with oil, garlic and seasonings. The result is crunchy goodness that won’t leave you feeling like you are missing out on things.

Kale & Quinoa Salad with Garlic Croutons

Kale & Quinoa Salad with Garlic Croutons

Ingredients

  • Dressing
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • Croutons
  • 2 gluten free baguettes (about 8 ounces - I used Udi’s)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • Salad
  • 1 bunch Kale
  • 1 cup cooked quinoa
  • 1/4 cup Parmesan cheese, grated (optional)
  • 1 apple
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/3 cup dried cherries

Instructions

  1. Preheat oven to 400 degrees
  2. In a blender, food processor or jar combine all dressing ingredients until well blended.
  3. Cut baguettes into cubes. Place in a large bowl and toss with garlic, oil, salt and pepper. Arrange in a single layer on a baking sheet and cook until crispy but not burnt, about 15 minutes. Allow to cool slightly.
  4. Meanwhile, wash kale and cut stems from leaves. Finely chop leaves and place in a bowl. Add 2 tablespoons of dressing and massage leaves. (Use gloves if you don’t want the garlic on your hands.) Allow to sit for 10 minutes.
  5. Add quinoa, Parmesan, apple, pumpkin seeds and cherries to kale. Add desired amount of dressing and toss.
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Learn more about living gluten free! Visit http://udisglutenfree.com/

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

Mediterranean Quinoa Salad

Mediterranean-Quinoa-Salad-1

Mediterranean-Quinoa-Salad-1
This is the time of year that I feel like things go into overdrive.

First my birthday (not such a big deal), then Thanksgiving, then Alex’s birthday, then Christmas, then New Year’s, then Christian’s birthday. This year we have Skye’s birthday to add to the mix a little over a month after Christian’s birthday.

Whew! Though I get tired just thinking about it, I love every minute of it. Kid’s are so much work, but so much fun! Nothing is better than their crazy excitement, even if on occasion the volume reaches levels that can make me reach for a glass of wine. :)

This year, I’m really trying to plan ahead, and also making an effort to keep things simple. Whether I will accomplish this or not is another story, but one thing I’ve been thinking a lot about is how we all tend to get so caught up in the doing of the season that we forget to actually enjoy it.

I’m so excited to share this amazing quinoa salad from Lisa and Anna from Garnish With Lemon. It’s the perfect simply delicious dish that us busy moms need!



Mediterranean Quinoa Salad

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6 servings

Calories per serving: 238

Fat per serving: 14g

Mediterranean Quinoa Salad

Ingredients

  • 2 cups water
  • 1 cup uncooked quinoa
  • 1/3 cup red wine vinegar
  • ¼ cup olive oil
  • 1 small red onion, diced
  • 1 red pepper, diced
  • 2 Roma tomatoes, seeded and diced
  • ½ cup chopped kalamata olives
  • ½ cup crumbled feta cheese
  • ½ cup chopped fresh cilantro
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • Juice of one lemon

Instructions

  1. Bring quinoa and water to a boil over medium heat. Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa. Fluff with a fork and cool for 5 minutes.
  2. Add the oil and vinegar and let quinoa come to room temperature. Add onion, tomatoes, pepper, olives, cilantro, and salt and pepper. Stir gently.
  3. Add feta cheese and gently combine. Chill for 2 hours to let flavors combine. Squeeze lemon juice over salad right before serving to brighten flavors.

Notes

Servings 6, Calories 238, Fat 14g, Carbohydrates 22.5g, Protein 6.4g, Cholesterol 11mg, Sodium 633mg, Fiber 3.5g, Sugars 2.9g, WW Pts 6

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Artichoke, Arugula & Quinoa Salad

ArtichokeArugulaQuinoaSalad

ArtichokeArugulaQuinoaSalad
Happy Halloween week! I am happy to announce that (for once) the kids already have their costumes and we even know what we are doing. Yes, you can all give me my mother of the year award now.

For most of you moms, having costumes more than a week in advance probably isn’t that big of a deal. But for some reason I always seem to slack on Halloween.

The boys do love everything about it, and never even make a fuss when I restrict their candy intake. (Or when I trade out their high fructose corn syrup candy for organic.) They get such a kick out of just getting dressed up and talking to people.

This year it will be super fun because my princess will be wearing her first tutu. I know I’m predictable, but what can I say? I never though I would have a little girl and now that I do, I just couldn’t resist the opportunity. Pictures will be forthcoming.

To make up for the added junk I’m sure they will be having this week, I’m trying to make sure we all eat extra healthy now. Healthy salads like this one are on the menu!

What are your plans for Halloween? How do you keep your kids as healthy as possible?



Artichoke, Arugula & Quinoa Salad

Rating: 51

Yield: 4 servings

Calories per serving: 259

Fat per serving: 11.2g

Artichoke, Arugula & Quinoa Salad

This classic combination is made healthier with the addition of quinoa.

Ingredients

  • 2 cups cooked quinoa
  • 4 cups fresh arugula, chopped
  • 14 ounces artichoke hearts, drained and rinsed
  • ¾ cup dried cherries (or cranberries)
  • 4 green onions, chopped
  • ½ cup walnuts, toasted and chopped
  • 1/3 cup balsamic vinaigrette

Instructions

  1. In a medium bowl combine quinoa, arugula, artichoke hearts, cherries, green onions and walnuts. Toss with vinaigrette and serve.

Notes

Not including dressing: Servings 4, Calories 259, Fat 11.2g, Carbohydrates 33.1g, Protein 11.6g, Cholesterol 0mg, Sodium 103mg, Fiber 9.8g, Sugars 2.6g

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This post was featured on Wellness Weekend.

Southwestern Quinoa Scramble

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I’m going to have to ask you to forgive me for my brevity today.

The weather is simply amazing here – 72, sunny and breezy. It’s so nice to have a break from the heat. Though I’ve been enjoying the fresh air via open windows all day, it is time to put an end to productivity for the day and head outdoors with the kids.

In the meantime, I’m excited to have an amazing recipe for you guys today from Kathy from Playin With My Food. Those of you who enjoy looking at amazing photography really must take the time to look through her site. Seriously, when I grow up I want to take photos like her. :) (I’m pretty sure it isn’t possible to do while comforting a crying baby that you are wearing. :))

southwestern-quinoa-scramble.

Southwestern Quinoa Scramble

Southwestern Quinoa Scramble

Ingredients

  • 1- 15 oz. can black beans, rinsed in cold water and drained
  • 1 cup red quinoa, uncooked
  • 2 cups water
  • 1 cup fresh or frozen corn kernels
  • 1 red pepper, diced
  • 3 scallions cut on a diagonal into 1/2" pieces (both white and green)
  • 2 large handfuls of baby spinach, rinsed
  • 1/4 cup feta cheese
  • 2 T. cilantro, chives, and thyme, minced
  • 2 T. olive oil
  • 1/2 cup Heinz Chili Sauce
  • 2 t. Harissa or to taste

Instructions

  1. Make Sauce: Combine the chili sauce with the Harissa and set aside.
  2. Cook quinoa: Bring 2 cups water and a pinch of salt to a boil in a saucepan. Add quinoa, reduce heat to a slow simmer and cover. Cook about 10- 15 minutes or until all the water has evaporated. Uncover, fluff with a fork, and set aside to cool.
  3. In a wok or large saucepan, heat 2 T. olive oil. Saute peppers and scallions until they wilt slightly. Add quinoa, black beans and saute for one minute. Add corn, and spinach and saute for another minute or two. Add harissa sauce and saute until heated through. Sprinkle with chopped herbs. Transfer to serving dish and add crumbled feta cheese. Serve lukewarm.
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About Kathy

I am Kathy Goldman, a wife, mother, and smitten dog owner to Sofie, our beloved Cavalier King Charles Spaniel.

My passion for cooking, baking, and playing in the kitchen began early on. Growing up in a European family from Budapest, Hungary, I was surrounded by women who appreciated fine food and took pride in preparing meals made from fresh ingredients. In an era of frozen foods and TV dinners, this instilled in me an interest in cooking that would last a lifetime. Sharing a fine meal with friends and family enriches our lives and brings us closer together.

Lime, Black Bean, and Quinoa Salad

Lime-Blackbean-Quinoa-Salad-final1-1

Lime-Blackbean-Quinoa-Salad-final1-1
I can’t believe it is time to start thinking about Halloween. Or if we are to believe both Pintrest and Target, it is actually past time to start thinking about Halloween and time to start thinking about Christmas.

Can we all agree that it is way too early to think about Christmas?

It seems like yesterday I was pregnant and in Colorado enjoying the crisp autumn air, wondering what the heck we were going to do for the boys for Halloween given that we were in the middle of nowhere.

Now, I’m enjoying weather that feels nothing like fall and I’ve got a six month old baby! Ahhh….the difference a year can make.

As much as I treasured the Colorado fall (and snuggly fires), I’ve got to say I’ll take not being pregnant and enjoying Skye any day of the week.

Now that she is 6 months old, her personality is really starting to blossom. Let me tell you, my girl is both stubborn and determined. (I can’t imagine where she got her stubbornness from. Can you?) This is most often seen when you put her down on her play mat. She turns over instantly and immediately begins creeping. I’ll turn my back and she will be off of her mat, at least two feet from where I put her down. Usually she’s chasing a block or ball that has gone rouge. Her inability to crawl does not make her one bit happy, but she will not give up! It is really fun to watch. Right up to the point when her frustration takes over.

Now that she’s sitting, her swing and bouncy are not longer cool. I’m not sure I’d ever get a thing done without the boys, who are great about sitting on the floor behind her ready to catch her if she reaches too far and loses her balance. Fun times, though from time to time I do feel a wave of panic when I think about her crawling.

Skye is the only one of my children that is a light sleeper and my poor boys have been told “Shhh” no less than a million times since we got here. I even caught myself telling them to lower their volume on the beach when she was asleep and realized I was taking things way to far.

I’m hoping in the next few weeks to find a new normal and get back to daily recipe testing. I have a ton written and even a sequel of sorts to QuinoaFit planned for January. Looking forward to getting back in the kitchen!

In other news, I’ll be re-releasing The Holiday Quinoa Cookbook early next month. I’m super exited to be adding around twenty new recipes, some of them from your favorite bloggers like Amy Green, Tess Masters and Ricki Heller. (Just to name a few!) More information on that coming soon!

Today I’ve got a great salad for you from What’s Cooking with Ruthie. It is a classic flavor combination that is both simple and delicious! Enjoy!



Lime, Black Bean, and Quinoa Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 servings

Lime, Black Bean, and Quinoa Salad

Ingredients

  • 2½ C quinoa, precooked
  • 1 (10oz) can black beans, drained and rinsed
  • 1 C grape tomatoes, halved
  • ½ avocado, chopped
  • 1 C fresh cilantro leaves
  • ¼ C fresh lime juice
  • 2 Tbsp olive oil
  • ½ tsp lime zest
  • 1 clove garlic
  • ½ tsp black pepper
  • ¼ tsp sea salt

Instructions

  1. In a blender or food processor add cilantro, fresh lime, olive oil, lime zest, garlic, pepper, and salt.
  2. Pulse until smooth.
  3. Toss all ingredients with quinoa and chill 15 minutes.

Notes

Servings 4, Calories 284, Fat 12.6g, Carbohydrates 35.1g, Protein 10g, Cholesterol 0mg, Sodium 210mg, Fiber 9.2g, Sugars 2.5g, WW Pts 7

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Apple, Pecan, and Goat Cheese Quinoa Salad

applequinoasalad

applequinoasalad
I’m so excited to have Taylor from Greens & Chocolate with us today to share an amazing looking quinoa salad! ~

Hey Cooking Quinoa Readers!

My name is Taylor and I blog over at greens & chocolate and I’m so excited to be posting here today! Before we get to the food, let me introduce myself. I’m a physical therapist during the day, and a food blogger at night. My theory for eating a healthy, balanced diet is to eat nutritious and whole foods most of the time, but always saving a little room for dessert. Life would be no fun without chocolate, in my opinion!

Now, onto the quinoa! We took advantage of the spectacular fall weather last weekend and visited an apple orchard. Picking apples is one of my favorite fall activities and I make a point to get out there every single year. While I enjoy making the staple apple treats like apple pie, apple crisp, and apple cake, I also like to use apples in savory dishes too.

In this quinoa salad, I paired fresh chopped apples with pecans, dried cranberries, goat cheese, and a maple vinaigrette. This salad just screams fall, doesn’t it?! I also threw in some chopped spinach to add some green to the salad, but you could also use kale or arugula if you prefer.

The flavors of this salad ended up working really well together. The tart but sweet apples are the star of the show, supported by the rich and buttery flavor of the roasted pecans, the sweet dried cranberries, and the tangy goat cheese. The maple vinaigrette also works really well in this salad. This would be a lovely side dish for some late fall grilling and also made for a delicious light lunch.



Apple, Pecan, and Goat Cheese Quinoa Salad

Rating: 51

Yield: 6 servings

Calories per serving: 409

Fat per serving: 26.7g

Apple, Pecan, and Goat Cheese Quinoa Salad

Ingredients

  • For the salad:
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 2 apples, diced (you can use your favorite variety)
  • 1/2 cup toasted pecans, roughly chopped
  • 1/2 cup dried cranberries
  • 2 cups fresh baby spinach, roughly chopped
  • 6 oz crumbled goat cheese
  • For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1-2 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1/4 tsp ground cinnamon
  • salt, to taste

Instructions

  1. Bring water or vegetable broth to a boil in a small pot. Add quinoa, lower to a simmer and cover. Cook for 15-20 minutes, checking periodically, until all water/broth is absorbed and quinoa has cooked.
  2. While quinoa is cooking, prepare the other ingredients.
  3. Chop the apples, pecans, and spinach.
  4. Make the dressing by combining all ingredients in a mason jar with a lid and shaking to combine or in a bowl and whisking to mix.
  5. Once quinoa is finished cooking, combine quinoa with apples, pecans, cranberries, and spinach.
  6. Toss with dressing.
  7. Top with goat cheese and serve.
  8. Enjoy!

Notes

Servings 6, Calories 409, Fat 26.7g, Carbohydrates 31g, Protein 13.6g, Cholesterol 30mg, Sodium 148mg, Fiber 4.9g, Sugars 9.7g, WW Pts 11

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Bio:
Taylor lives in Saint Paul with her husband Marc and their golden retriever Maddie. When she’s not in the kitchen she enjoys running, yoga, hiking, camping, the outdoors, playing with her dog, a good glass of wine, and doing anything to avoid cleaning her house. You can learn more about her on her blog, greens & chocolate .

Blueberry, Kale and Quinoa Salad with Fresh Blueberry Vinaigrette

bluberry quinoa kale salad

blueberry-quinoa-kale
I am so excited to have Ricki Heller here with us today! For those of you who haven’t had the pleasure of visiting her site, Ricki blogs over at RickiHeller.com (Formerly Diet, Dessert & Dogs). She is an expert on allergy friendly cooking and an anti-candida diet. (In fact, those of use who are lucky enough to call Ricki a friend often refer to her as Dr. Candida.) I am anxiously waiting to get my hands on her second book, Naturally Sweet & Gluten-Free, which is just days away from release.

~~

There’s nothing like the end of summer to make me appreciate all the abundant summer produce that’s about to disappear. Of course, I love the fact that nowadays you can buy pretty much any fruit or vegetable you like (either frozen or in the supermarket) all year round, but for most of us, it’s hard to compare to the fresh slurp of a big slice of summer watermelon, the brilliant green skin of locally grown zucchini, or the first zealous bite into a freshly steamed cob of corn.

I feel the same way about fresh blueberries. When we were kids, my sisters and I waited all year for the summer, when we could gorge on the little blue-black berries. I use frozen all year round in my smoothies and baked goods, but there are some recipes where fresh really do work best.

I created this Blueberry, Kale and Quinoa Salad with Fresh Blueberry Vinaigrette as a way to showcase the luscious berries that are stacked high in pint baskets at farmers markets here in the Toronto area right now. Blueberries work remarkably well alongside kale and quinoa, with their plump juicy insides and perfect bitesized proportions.

But don’t despair if fresh berry season has already passed where you are; this salad is equally delicious when made with dried blueberries (or cranberries); and since the dressing is blended, it works with frozen fruit, too. In that case, it will provide you with a brilliantly hued reminder of the lovely summer that’s just around the corner again next year.



Blueberry, Kale and Quinoa Salad with Fresh Blueberry Vinaigrette

Rating: 51

Yield: 4 servings

Calories per serving: 162

Fat per serving: 4.2g

Blueberry, Kale and Quinoa Salad with Fresh Blueberry Vinaigrette

Ingredients

  • !For the Salad:
  • 1 cup (240 ml) water
  • 1/2 cup (120 ml) raw quinoa, rinsed and drained
  • 1/2 bunch kale (6-8 large leaves), stems removed
  • 1 Tbsp (15 ml) avocado or olive oil, preferably organic
  • 1/4 tsp (1 ml) fine sea salt
  • 1 cup (240 ml) grape tomatoes, cut in half
  • 1/4 cup (60 ml) chopped red onion
  • 3/4 cup (180 ml) fresh blueberries
  • sprinkling of hemp seeds, for garnish
  • For the Dressing:
  • 3/4 cup (180 ml) fresh blueberries
  • 1/4 cup (60 ml) avocado or olive oil, preferably organic
  • juice of 1 lemon
  • 1 large clove garlic, chopped

Instructions

  1. Make the salad: Bring the water to a boil in a medium pot; add the quinoa, cover, and lower heat to a simmer. Cook for 18 minutes; check the quinoa to ensure that all the water has been absorbed. If there is still water in the bottom of the pot, cover and simmer another 5 minutes; check again. Keep checking and cooking until all the water is absorbed, then remove from heat and turn the quinoa into a large bowl to cool to room temperature.
  2. Meanwhile, wash and dry the kale. Chop into bite-sized pieces and place in a large salad bowl with the 1 Tbsp (15 ml) oil and salt. "Massage" with your (clean) hands by kneading and squeezing the kale between your thumb and fingers until it becomes shiny, softer and a shade darker. This will allow the kale to be digested more easily.
  3. Add the tomatoes, red onion and blueberries to the bowl and toss.
  4. Make the dressing: combine all dressing ingredients in a blender and blend until creamy (I used a hand-held blender and it worked perfectly). Pour over the salad and toss to coat. Add the cooled quinoa and toss again. Sprinkle with hemp seeds just before serving. Makes 4-6 servings.

Notes

Servings 4, Calories 162, Fat 4.2g, Carbohdyrates 27.6g, Protein 5.7g, Cholesterol 0mg, Sodium 138mg, Fiber 4.8g, Sugars 6.8g, WW Pts 4

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About Ricki Heller:

Using only whole foods ingredients, a generous pinch of humor and input from her two chatty canines, Ricki shares gluten-free, allergy-friendly and sugar-free recipes on her blog, rickiheller.com. She is also the author of the bestselling cookbook, Sweet Freedom, one of only three cookbooks recommended by Ellen DeGeneres on her website. Her second cookbook, Naturally Sweet & Gluten Free, was published on September 12, 2013.

Ricki is also an Associate Editor for Simply Gluten-Free Magazine and has written for Clean Eating magazine, Allergic Living, Living Without, VegNews, Tonic Toronto and many other publications.

 

Ricki lives near Toronto, Canada with her husband and two dogs.

 

You can also find Ricki on Facebook, Google+, Pinterest, twitter and Instagram.

 

This post is featured on Meatless Mondays.

Edamame and Avocado Quinoa Salad

Edamame-and-Avocado-Quinoa-Salad-2

Edamame-and-Avocado-Quinoa-Salad-2
I’m so excited to have Angela from Eat Spin Run Repeat here with us today to share an amazing quinoa salad!

~

Hi Everyone!

My name is Angela and I blog over at Eat Spin Run Repeat. When Wendy asked if I’d like to guest post on Cooking Quinoa, I jumped at the chance. Why? Well firstly, it’s one of my favourite grains in terms of nutrition – gluten free, high in protein, and so fast to prepare. But another reason I love it is because of its versatility. I am a huge fan of Sunday afternoon meal prep because it makes eating clean throughout the week almost effortless. Almost every week, I prepare a big-batch salad that usually involves quinoa. I portion it out into 5 glass containers and take if to work with me for lunch each day. You might think that would get boring after a while, but by switching up the other ingredients, I find myself always looking forward to lunch.

The recipe I’m sharing today is one of my recent Asian-inspired quinoa creations. It tastes better as the week goes on because the quinoa absorbs the dressing and becomes even more flavourful. And of course, you can easily switch up the protein source by subbing edamame for tempeh, tofu, grilled chicken, or even cooked shrimp. I hope you’ll add it into your weekly meal rotation, and enjoy it as much as I do!



Edamame and Avocado Quinoa Salad

Rating: 51

Yield: 6

Calories per serving: 187

Fat per serving: 5.8g

Edamame and Avocado Quinoa Salad

Ingredients

  • 1 cup quinoa
  • 1 cup shelled defrosted edamame
  • 1/2 large English cucumber
  • 1 cup loosely packed shredded carrot
  • ½ avocado, diced
  • 1 tbsp rice vinegar
  • 1/4 cup lime juice
  • zest of ½ lime
  • 1 tbsp tamari or low sodium soy sauce *see note
  • 1 tsp fresh grated ginger
  • 1 tsp honey or agave nectar

Instructions

  1. Cook quinoa in about 2 cups of boiling water on the stove according to package directions. When liquid is absorbed, transfer to a bowl and allow it to cool completely in the fridge.
  2. Meanwhile, chop the cucumber and carrot, and dice the avocado.
  3. Whisk together the dressing ingredients (rice vinegar through honey) and set aside.
  4. When quinoa has completely cooled, add in the carrots, edamame and cucumber. Carefully stir in the avocado (trying not to mash it too much) and dressing. (Note: If you are making this salad ahead of time for a potluck or other group event, I recommend adding the avocado within a couple of hours of serving. If it sits overnight, it may start to turn brown.)
  5. Stir to coat and allow the flavours to blend for at least 10 minutes before serving.

Notes

Servings 6, Calories 187, Fat 5.8g, Carbohydrates 26.7g, Protein 9.2g, Cholesterol 0mg, Sodium 185mg, Fiber 5.4g, Sugars 2.5g, WW Pts 5 *Wendy's Note: If gluten free use gluten free tamari

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Bio:

 

Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of her business, Spin 360 Health Coaching. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and developed a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best.

 

When she’s not working in her full-time job or coaching clients, Angela can be found running, teaching spin classes, spending quality time with her friends, creating recipes in her kitchen, and eyeing up her next purchase at Lululemon. She loves warm weather, green juice, being outdoors, and travelling. You can learn more about her on her blog, Eat Spin Run Repeat.

 

Site URL: http://eat-spin-run-repeat.com

 

Social Media Links:

 

Twitter: http://www.twitter.com/eatspinrunrpt
Facebook: http://www.facebook.com/EatSpinRunRepeat
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Instagram: http://www.instagram.com/eatspinrunrpt

 

Loaded Quinoa Veggie Pasta

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veggie-quinoa-pasta-2
Skye is going to be four months old in a little less than a week!

I can hardly believe how the time has flown. We are starting to see glimpses of her personality which is so fun!   So far she’s kind of serious, but at the same time kinda feisty. I wish I knew what was going on in that little head when she’s looking at me with such a serious expression.   She’s also happy. S ome days we call her smiley-cat because she blesses us with so many smiles. (Those days are the best!)  She’s getting so big and doing new things every day.  Skye loves her playmats and “Mr. Fan” is her hero. (What, you don’t name your fans?)  Her mobility is kind of scarring me because I really don’t want her to be on the early side of crawling.

Yes, I realize that that statement is going to make me have to forfeit my Mother of the Year award, so allow me to explain.

Imagine if your house was filled with (just about) every Lego that has come out in the last four years. Imagine if you had two little boys were good about many things, but not leaving random Lego’s out wasn’t one of them. I am all the time finding stray pieces left out on a side table, in the carpet or even in the bathroom. I need at least another 6 months to figure that one out because otherwise my bio is going to read “I am Wendy, Lego hunter!”

For those of you who have emailed and left comments here and on Facebook about wanting to see Princess pictures, they are coming. For a while I was taking pictures of her every day on my iPad so that I could sent them to my mom, then I got out of the habit of doing it. I’m going to take some current ones just as soon as her self induced scratch across the face heals. (Her nails grow faster than I can remember to clip them apparently. #badmom)

Today I am dishing up a fun little pasta salad that I made for dinner last week.

 

veggie-quinoa-pasta-3

 

We ate it as a main course, but it would be great as a side dish too.  It’s perfect simple summer fare that could be easily adapted based on what you have on hand.

 

Loaded Quinoa Veggie Pasta

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Calories per serving: 413

Fat per serving: 12.3g

Loaded Quinoa Veggie Pasta

Ingredients

  • 8 ounces Quinoa Pasta Shells
  • 1 cup cooked red quinoa
  • 2 teaspoons minced garlic
  • 1 small yellow squash, cut into ¾ inch pieces
  • 1 red pepper, seeded and chopped
  • 1 cup green beans, trimmed and cut into 1 inch pieces
  • 1 cup fresh or thawed frozen corn
  • 1 cup cherry tomatoes, quartered
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • Salt and Pepper to taste
  • ¼ cup toasted sliced almonds
  • 2 tablespoons basil, sliced thin

Instructions

  1. Cook pasta according to package directions. Drain and rinse.
  2. Meanwhile, spray a large skillet with olive oil and heat to medium heat. Add garlic and cook for 30 seconds. Add squash, red pepper, green beans and corn. Cook for 5 minutes, until crisp tender.
  3. Combine pasta and red quinoa. Toss with vegetables and stir in cherry tomatoes. In a small bowl whisk together olive oil, lemon juice, and balsamic vinegar. Salt and pepper to taste and toss with pasta mixture. Top with almonds and basil and serve warm.

Notes

Servings 4, Calories 413, Fat 12.3g, Carbohydrates 70.1g, Protein 9.7g, Cholesterol 0mg, Sodium 14mg, Fiber 8.9g, Sugars 4.7g

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Strawberry Arugula Quinoa Salad with Sweet Lime Vinaigrette

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strawberry-arugula-quinoa-salad-3
I like most fruits, but I’d have to say that strawberries are my favorite.

Sadly, I don’t eat them nearly often enough because they are the one food that both the boys agree on.  (And that never happens.)  Every time I think I’ve bought enough to enjoy the bounty, I am again astounded by how quickly they go through them.  Though they can pack away $8 worth of strawberries in a single sitting, I really can’t complain since one of my biggest goals is for them to eat healthy.  (Gotta love getting fiber and antioxidants into your kids!)

Of course, that doesn’t help me when I want to make a summer salad like this Strawberry Arugula Quinoa Salad.  Nope, I’ve got to resort to drastic measures if I want to claim strawberries for a recipe.

I have to hide the strawberries underneath the kale, collards and arugula where there is no way little boys will go looking.  Sad, but true.

This salad makes a great light lunch and also works great as a side dish.  I love the contrast of the sweet strawberries and bitter arugula, but any greens would work fine here.

 

strawberry-arugula-quinoa-salad

Do you ever hide food so it doesn’t get eaten before you can make a recipe you’ve planned?

Strawberry Arugula Quinoa Salad with Sweet Lime Vinaigrette

Rating: 51

Yield: 6

Calories per serving: 259

Fat per serving: 19.3g

Strawberry Arugula Quinoa Salad with Sweet Lime Vinaigrette

Ingredients

    Salad
  • 1 cup cooked quinoa
  • 1 cup strawberries, hulled and sliced thin
  • 5 ounces arugula
  • 4 ounces goat cheese or vegan goat cheese
  • ¼ cup pepitas (pumpkin seeds)
  • Dressing
  • 1 tablespoon Dijon mustard
  • 1 tablespoon coconut palm sugar (or sweetener of choice)
  • 3 tablespoons lime juice
  • ¼ cup fresh orange juice
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • ¼ teaspoon fresh ground pepper
  • 1/8 teaspoon cayenne pepper
  • ¼ cup extra virgin olive oil (or chia gel - see note)

Instructions

  1. In a large bowl combine quinoa, strawberries and arugula.
  2. Blend mustard, palm sugar, lime juice, orange juice, garlic, salt and peppers in a blender. Add oil in a steady stream and blend for 1 minute.
  3. Toss salad with dressing and top with goat cheese and pepitas.

Notes

Servings 6, Calories 259, Fat 19.3g, Carbohydrates 13.8g, Protein 101.g, Cholesterol 20mg, Sodium 419mg, Fiber 1.9g, Sugars 4.7g For lower calories and fat, use chia gel in place of the oil in the dressing. To do this combine 1/4 cup water with 1 tablespoon of chia seeds. Stir and allow to sit for 10 minutes to thicken.

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Mixed Green Salad with Blueberries and Maple Nut Quinoa Clusters

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blueberry-mixed-green-salad-maple-quinoa-crunch
Now that summer is in full swing and it is too hot to think about heavy food, I am living on fruits and vegetables.  Every week we get a huge produce delivery filled with locally grown organic yumminess and I start dreaming up what different combinations I can come up.

Last week we had fresh salad greens and plump blueberries and I knew they were going to be my next muse.  This salad is made extra special by a little something different – Maple Nut Quinoa Clusters!

These little beauties add just the right crunch to any salad and you just may find yourself snacking on them too.

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Since I know that someone is going to ask, that is a blueberry dressing in the photo but I didn’t love it because there was just too much sweet going on.  I ended up using my favorite balsamic vinegar dressing instead.

Mixed Green Salad with Maple-Nut Quinoa Clusters

Yield: 6 servings

Calories per serving: 231

Mixed Green Salad with Maple-Nut Quinoa Clusters

Ingredients

  • ¼ cup quinoa, rinsed
  • ½ cup walnuts
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 2 tablespoons maple syrup
  • 8 cups mixed baby greens
  • 1 cup fresh blueberries
  • 3 ounces goat cheese OR vegan goat cheese
  • Balsamic Vinegar Dressing (use this low fat one OR this one OR you can use bottled)

Instructions

  1. Line a baking sheet with parchment paper. Heat a skillet over medium heat. Add quinoa and walnuts and toast for 6 minutes, stirring often. Sprinkle with cinnamon and sea salt and stir in maple syrup. Transfer to prepared baking sheet and allow to cool.
  2. In a large bowl combine greens, blue berries and goat cheese. Toss with dressing and top with maple-nut quinoa clusters.

Notes

Servings 6, Calories 231, Fat 11.7g, Carbohydrates 23g, Protein 11.9g, Cholesterol 15mg, Sodium 182mg, Fiber 5.8g, Sugars 6.8g

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Grilled Vegetable Quinoa Salad

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grilled-vegetable-quinoa-salad-4

It seems like at least once a month I am out with the family doing errands and someone gets cranky.  This of course means we must stop what we are doing and get everyone fed.  Though we do eat at real restaurants from time to time, most often impromptu meals out while we are running errands end up being at Whole Foods.  (Since we are going there anyway.)

I always get the salad bar,  which I’ve developed a love-hate relationship with.

The hate part involves the fact that no matter how hard I promise that I will not overbuild my salad, I always but always end up with a $12 – $14 salad that I can’t finish.  (And is soggy by the time I get home.)

Which leads me to my other frustrations – namely that in my humble opinion any salad that costs more than $10 should be made by someone else, served to me and be accompanied by non-plastic silverware.  It should also have a rocking salad dressing, which Whole Foods does not.

All these things don’t stop me from getting it though.  At least there are the grilled vegetables.

grilled-vegetable-quinoa-salad

Oh, how I love grilled vegetables.  Strangely they aren’t something I make all that often at home.  Really, it makes no sense, especially since I have my handy dandy Griddler, which doubles as an indoor grill.

(For some reason, I’ve never mastered the art of outdoor grilling.  Perhaps it is because hubby loves to play with fire and doesn’t let me near the grill is so good at it.  You can, of course, grill your veggies outside, provided your husband will allow it without exhibiting behavior that has you grabbing the baby and running for the fire extinguisher.)

Anyways, grab your indoor grill or fire up the grill (and grab your fire extinguisher if necessary!) and try this salad.  And if you want to be really industrious, do what I did when I made it and double the vegetables so that you can have them for another meal.

 

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Grilled Vegetable Quinoa Salad

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

Calories per serving: 198

Fat per serving: 7g

Grilled Vegetable Quinoa Salad

Ingredients

  • 4 cups cooked quinoa
  • 1 red bell pepper, seeded and cut into thin strips
  • 1 red onion, sliced ¼ inch thick
  • 1 zucchini, sliced lengthwise into thin slices
  • 3 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon sea salt
  • 1 cup cherry tomatoes, quartered
  • ¼ cup thin sliced fresh basil
  • 1/4 cup fresh chives, chopped

Instructions

  1. Heat an indoor grill pan over medium high heat. Brush both sides of the vegetables with olive oil and sprinkle with salt and pepper. Grill vegetables until tender, flipping once. (You may also grill on an outdoor grill.) Remove from heat and when cool enough to handle cut the vegetables into ½ inch pieces. Stir in quinoa.
  2. Meanwhile make dressing by combining vinegar, olive oil,, garlic, crushed red pepper and sea salt. Toss vegetables and dressing and stir in cherry tomatoes. Sprinkle with basil and chives and serve. (Optional: Sprinkle with goat cheese.)

Notes

Servings 6, Calories 198, Fat 7g, Carbohydrates 28.2g, Protein 6.2g, Cholesterol 0mg, Sodium 164mg, Fiber 4g, Sugars 2.9g

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Broccoli Quinoa Salad

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broccoli-quinoa-saladThis time of year, I can’t get enough of salads.

It makes sense.  The weather is warmer and eating lighter is natural.  Produce gets a little cheaper and better looking.  And of course, there is the ever looming swimsuit season.  (Which this new mama isn’t going to think about this year.)

If you happen to share my love of salads, I challenge you to not let this love affair turn into a rut.

I am one of the worst at getting into food ruts.  As an example, I ate the exact same salad for breakfast every day for a couple of years.  I eat a variation of this wrap at least five times a week.  Two years ago, I ate a variation of this (from the amazing SpaBettie) every single day for over a month.

You get the idea.

The problem with food ruts – especially healthy ones – is that eventually you get bored and then you don’t want to look at your previous rut for ages.

To avoid that, this year I’m trying to mix things up a lot.  This salad, from my first book, is not your typical quinoa salad.  Packed with herbs and a creamy dressing, its enough to bust right through that rut of same-old-same-old and keep my taste buds guessing.

To see some amazing salads that don’t include quinoa (remember what I said about ruts?) check out my Sensational Salads Board.

 

Broccoli Quinoa Salad

Rating: 51

Yield: 6 servings

Calories per serving: 344

Fat per serving: 9.6g

Broccoli Quinoa Salad

Ingredients

    Herb Mixture
  • ½ cup fresh parsley
  • 1/3 cup fresh basil
  • 1 T fresh dill
  • 1 ½ tsp grated lemon rind
  • 2 T fresh mint leave
  • 6 cloves garlic, peeled
  • Salad
  • 6 cups broccoli, diced small
  • 1 cup grape tomatoes, halved
  • 2 cups cooked quinoa
  • 2 shallots, minced
  • 3 T capers
  • ½ tsp pepper
  • 14 ounces artichoke hearts, drained and chopped
  • Dressing
  • 3 T herb mixture
  • 1/3 cup low fat cottage cheese or vegan sour cream
  • ¼ cup low fat buttermilk or ¼ cup unsweetened almond milk
  • 1 T fresh lemon juice
  • 1 T red wine vinegar
  • 1 T balsamic vinegar
  • 1 T olive oil
  • 1 T Dijon mustard
  • 3 ounces crumbled feta or nut cheese

Instructions

  1. If using non-dairy milk, combine almond milk and lemon juice and set aside to curdle.
  2. Combine ingredients for herb mixture in the bowl of a food processor and pulse until well combined. Set aside 3 T for the dressing and reserve the remainder.
  3. In a large bowl combine broccoli, grape tomatoes, quinoa, shallots, capers, artichoke hearts and reserved herb mixture.
  4. In the bowl of your food processor, place 3 T herb mixture, cottage cheese or sour cream, (butter)milk, lemon juice, vinegars, Dijon mustard, and olive oil. Process until well combined. Stir in feta and toss with broccoli mixture.
  5. Chill for 30 minutes and serve.

Notes

Servings 6, Calories 344, Fat 9.6g, Carbohydrates 50.7g, Protein 17.4g, Cholesterol 14mg, Sodium 473mg, Fiber 10.7g, Sugars 4.1g, WW Pts 9

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