#quinoa

Mediterranean Quinoa Salad

Autumn Glow Salad with Lemon Dressing

Servings: 6 (8-10 as a side)
Prep Time: 15 mins
Cook Time: 1 hour

STUFF
Salad:
1 cup freekeh or other grain (quinoa, bulgur, etc.)
1 head cauliflower
2 sweet potatoes
1 tablespoon olive oil
a sprinkle of dried spices that you like, or a few sprigs of thyme, rosemary, etc.
1 large apple

Lemon dressing:
1 bunch parsley (about 1 cup), minced
1 small clove garlic, minced
2/3 cup olive oil
juice of one lemon (more to taste)
1 teaspoon agave (optional)
½ teaspoon salt
pepper to taste

STEPS
Rinse the grains and place in a rice cooker with the appropriate amount of broth or water (refer to package directions – it depends on the grain). Set on the white rice setting and prep the other stuff while it cooks.

Preheat the oven to 425 degrees. Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme or other dried spices if you have some that you like. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.

While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine. Chop the apple and set aside.

When the grains and vegetables are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible.

NOTES

If you want some crunch, add a few handfuls of chopped nuts like cashews or pecans.

Nutrition facts are for 6 servings.

Serves 10Calories Per Serving: 314% DAILY VALUE39%Total Fat 25.1g0%Cholesterol0mg6%Sodium150.5mg7%Total Carbohydrate 21.6gSugars3.8g8%Protein4g12%Vitamin A 187.4µg32%Vitamin C 19.2mg

Tonight’s dinner! Smoky tofu over quinoa with cucumbers and sauerkraut. Simple and delicious. I love meals like this. Hits the spot, loaded with protein, fills you up and makes you feel good. Then I have some cinnamon raisin bread cooling for later with some tea, I can’t wait. I took a nap and woke up and was a flury of activity, great reminder that rest can be just what we need. Special shoutout to @mcphersonkim56 for suggesting trying marinating the tofu in aminos, liquid smoke and cinnamon and slicing into matchsticks. This really is what made dinner special, we ate it right up. Thanks Kim!! Great combo! Plus I included a couple pics (swipe right) of her creations from #artisticvegan. Thanks for being a supporter and friend, see her account to get the details. Love you all! May the rest of 2019 be included with love, health, friendship and joy. .
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#veganstrong #tofu #tofurecipes #tofumarinade #friendsarethebest #foodfriends #foodiefriends #healthyrecipes #healthydinner #dinner #simpledinner #vegandinner #plantbaseddinner #plantbasedfood #oilfree #glutenfree #compassionateeating #quinoa #cucumber #bread #homemadefood #organic
https://www.instagram.com/p/B6otWJGlkgg/?igshid=rsaiqk3lj5fj

Vegan quinoa salad bowl from The Good Bite in Lake Placid! I’m a sucker for anything with quinoa in it. But I mean, who isn’t nowadays?

Ingredients:

6 skinless chicken thighs

1 Jar Pace Picante Verde Salsa (any Verde Salsa you prefer)

1 tsp. garlic powder

½ tablespoon paprika

1 tsp. chili powder

1 tbsp. olive oil

Salt and pepper for taste

2/3 cup uncooked quinoa

1 ½ cup green beans

1 cup canned black beans

Directions:

Season chicken thighs with garlic powder, paprika, chili powder, salt and pepper. Heat oil in large non-stick pot and add chicken. Cook chicken on medium/high heat 2-3 minutes each side then add 2/3-cup water and whole jar of salsa. Bring heat down to simmer and cover for 15-20 minutes or until chicken is full cooked.

I served with quinoa and black beans mixed and a side of steamed green beans.

Nutrition Facts:

Serving size 3

Amount per serving

Calories 394

Fiber 10.7 grams

Protein 27.3 grams

Carbohydrate 45 grams

Fat 11.6 grams

Sugar 3.6 grams

Source: http://myhealthydish.com/

Sweet potato quinoa lettuce wrap veggie burger with goat cheese and cranberry avocado relish

Sifting Quinoa: Bolivia - 2015

Quinoa Harvest: Bolivia - 2015

judithsears:

<3<3<3

QUINOA - AND - APPLE SALAD WITH CURRY DRESSING
Recipe from Martha Stewart

I’ll be straight with you - I have mixed feelings about quinoa. Sometimes I find it to be a less delicious pearl cous cous. Other times, I am fascinated by its texture and ability to absorb any flavors it’s cooked in. I’m also conflicted by Quinoa’s political implications. Quinoa is ubiquitous in Latin America, but the prices are steadily rising. As rich countries increasingly fall in love with the healthy grain, poor Latin Americans in turn aren’t able to afford it for themselves. You can read more about this trade off here.

But here in Cuenca, quinoa isn’t sold at Whole Foods but in a big bag outside the open air market. So I buy it often, bring it home, and try to make something delicious. Sometimes I fail, and then sometimes, like this weekend, the grain becomes magical.

This dish is good, really good. It’s light, fresh, and has the perfect balance of crunchy and savory. Once again, curry saves the day.

Note: The portion size for this recipe is fairly small, so if you want leftovers, definitely double it.

Ingredients:

• ¼ cup raw whole almonds
• 1 cup white quinoa
• 1 teaspoon honey
• 1 tablespoon finely chopped shallot
• 1 teaspoon curry powder
• ¼ teaspoon coarse salt
• 2 tablespoons fresh lemon juice
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons dried currants or raisins
• 1 small crunchy apple, cut into 1/8-inch-thick wedges
• ¼ cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish
• 1/3 cup of plain yogurt or greek yogurt

Directions:

• Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
• Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
• Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. If you find the dish too dry, add a splash of yogurt. Garnish with mint.

TOMATO BASIL QUINOA SALAD

This salad is really easy to make and quite delicious. I saw lots of variations of it all over the web, and decided to create my own version tonight. What that means is to follow your own taste buds, don’t stick to my recipe. Of course, this applies to everything you ever cook, except maybe baking, unless you’re already a master baker. I have learned this lesson slowly and painfully – when I first started cooking, I measured every bit of salt (and every other ingredient) to make sure I had exactly what the recipe called for. That resulted in lots of dirty dishes and measuring spoons, and little taste difference. No one knows what you like better than you. Trust your tummy above all.

Ingredients:

• 1 cup dried quinoa (will make three cups prepared)
• 1 can navy beans, drained and rinsed
• 3 cups of diced tomatoes, diced
• 1 cup of packed basil, chopped
• 2 cups of red onions, diced
• 1 can of corn, drained and rinsed

Dressing:

• 3 cloves of garlic, crushed
• 3 tablespoons of tahini
• ½ cup of balsamic vinegar
• ½ cup of red wine vinegar
• ½ cup of olive oil
• ½ squeezed lemon

Directions:

• Whisk the dressing ingredients together and set aside. The dressing is really up to your liking, change it however you like.
• In a large bowl add quinoa, beans, corn, tomatoes, basil, onions, and dressing. Mix until combined, and add more salt and pepper to taste.
• Set in fridge until ready to serve.

Quinoa Cakes with Smoked Salmon, #Cakes, #Favorite, #Quinoa, #Salmon, #Smoked

Black Bean Quinoa Bowls

California Chicken Avocado Lettuce Wraps

Summer Quinoa Salad Jars With Lemon Dill Dressing

Inktober Day 10: Quinoa
Quinoa was domesticated by the Andean people about 3,000 to 4,000 years ago. The Inca considered it a sacred crop. It is a complete protein with nine essential amino acids and is often used in place of rice.

Now that quinoa has grown in popularity around the world, it’s been harder for the people of Perú to afford their native crop. Farmers would much rather sell it/ export it than it eat it themselves. This results in malnutrition in some poorer areas.

#inktober #inktober2017 #watercolor #ink #quinoa # perú #hat

Breakfast Quinoa with Almonds and Apricots by JG in Austin, TX for SXSW.

Quinoa and Kale Salad with Blanched Asparagus, Roasted Cauliflower, Currants, Cranberries, and Walnuts.

Food by KW. Picture by JB.

Quinoa Porridge with Almond Butter and Plums.

Quinoa, Almond Milk, Salt, Cinnamon, Almond Butter, Plums.