#quinoa
Quinoa and chickpea patties, bean salad curtesy of @zazanona and a bun with almond ricotta #dinner #quinoa #vegan #pattie #blackbeans #almondricotta #nutcheese #homemade
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Hearty Quinoa and Bean Soup
via: Chatelaine Magazine
http://food.chatelaine.com/recipes/view/hearty-quinoa-and-bean-soup/31083
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Choose whole foods
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@AppLetstag #quinoa #healthy #cleaneating #vegetarian #organic #healthyfood #nutrition #cooking #vegan #healthyeating #healthylifestyle #healthychoices #lifestyle #inspiration #dedication #goals #instafit #wholefoods #realfood #foodie #wellness #foodporn #plantbased #paleo #protein #instafood #foodphotography #foodblogger #instagood #foodshare (στην τοποθεσία Athens, Greece)
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Chili pan-seared wild-caught pink salmon with a side of quinoa and brown rice. Notice the cat is begging.
She’s getting so big
Snööt
It’s official: this quinoa-egg scramble is the holy grail of breakfasts. I made this in the morning using just five ingredients:
- quinoa (left over from last night’s dinner)
- one egg
- red pepper
- avocado
- spinach
Let the spinach wilt on a medium heat until limp, then add the egg and cook for two minutes before adding the red pepper and quinoa. I add the avocado once the scramble is in the bowl. Enjoy!
xo,
The Frisky Farmer
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Black bean quinoa burger with melted mozzarella topped with guacamole and surrounded by sautéed asparagus and morels
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Quinoa, Chickpea, and Spinach Salad
Prep time: 30 minutes
Ingredients:
- 1 cup quinoa
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 ounces baby spinach (about 4 cups), coarsely chopped
- 2 ripe tomatoes, cored, seeded and chopped
- 3 scallions, chopped
- 2 ounces feta cheese, crumbled (about ½ cup)
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Black pepper
Directions:
(1) Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
(2) Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve and let cool.
(3) Combine the chickpeas, spinach, tomatoes, scallions and cooled quinoa in a large bowl. Add the feta, lemon juice and olive oil and toss gently but thoroughly to combine. Season to taste with salt and pepper.
Enjoy!!
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Cooking Guide for Whole Grains
Millet
25 minutes cooking time.
1 cup dry grain to 2 cups water. (Some use 3 cups water to 1 cup grain.)
Yields 3 – 3 ½ cups.
Quinoa
15-20 minutes cooking time.
1 cup dry grain to 2 cups water.
Yields 3 – 3 ½ cups.
Brown Rice(long-grain)
40-45 minutes cooking time.
1 cup dry grain to 2 cups water.
Yields 3 cups.
Brown Rice(short/medium grain)
45-50 minutes cooking time.
1 cup dry grain to 2 cups water.
Yields 3 cups.
Brown Basmati Rice
30-45 minutes cooking time.
1 cup dry grain to 2 cups water.
Yields 3 ½ cups.
Wild Rice
40 minutes cooking time.
1 cup dry grain to 2 ½ cups water.
Yields 3 cups.
Approx. 15 minutes cooking time.
1 cup dry grain to 1 cup water.
Boil water, add cous-cous, simmer for a few minutes then shut off heat. Let stand for several minutes with the lid on, then fluff with a fork. Cover again for another five minutes.
Kasha (buckwheat groats)
20 minutes cooking time.
1 cup dry grain to 2 cups water.
Yields 2 cups.
Amaranth
20-25 minutes cooking time.
1 cup dry grain to 2 ½ – 3 cups water.
Yields 3 cups.
Has a slightly nutty flavor and a soft, sticky consistency when cooked. Gluten-free.
Pearled Barley
50-60 minutes cooking time.
1 cup dry grain to 2 ½ cups water.
Yields 3 ½ cups of cooked grain.
A hearty grain good for soups, stews and cold salads.
Kamut
100+ minutes cooking time.
1 cup dry grain to 3 cups water.
Yields 3 cups.
Bulgur Wheat
Can be reconstituted in boiling water.
1 cup dry grain to 2 cups water.
Yields 2 ½ – 3 cups.
Cover bowl and let sit for 60 minutes or until water is completely absorbed by grain. Used to make Tabouli.
ViaCare2
I’m angry right now. I’m angry for the same reason I was angry after I clicked “publish” on the Salbutes post and sent it on its way to the interweb. Angry might be too strong of a word, but I feel like kicking myself in the head right now for forgetting (repeatedly) an ingredient that only a few months ago I coveted.
Yes, my fellow peeps, I’m talking about the elusive feta cheese. A sprinkling of that crumbly tart thing would’ve made the photos on this (and the Salbutes post) infinitely better - for who doesn’t like sprinkles? I know I do. It doesn’t help that it would’ve also improved the taste. Actually, you know what, angry is the right word for it, because I distinctively said to myself while in the process of cooking “Hey Piga, a little queso fresco would be nice to sprinkle on top of these don’t you think?” “But I don’t have queso…” “Silly! You have feta don’t you? It will totally convey the message of queso-ness!” “Ah, alright, just remind me later on ‘kay?”
And then brain fart. If you’re wondering why there aren’t any beans either, I didn’t have any those were omitted intentionally. I,uh, didn’t want to get gassy. This is just a basic blueprint of a burrito bowl with really good grilled chicken, sweet and sour salsa and fragrant quinoa, the rest is really up to you.
QUINOA BURRITO BOWL (serves 4):
CHIPOTLE GRILLED CHICKEN:
[1 lb boneless, skinless chicken breast + juice of 1 lemon + 1 red hot chili pepper, finely chopped + ½ tablespoon honey + 1 tablespoon chipotle sauce + 1 tablespoon olive oil]
Combine the lemon juice, chili pepper, honey and chipotle sauce in a bowl. Score the chicken breasts and marinade in the sauce for at least 1 hour. Meanwhile, make the salsa and the lime-parsley quinoa:
BELL PEPPER SALSA:
[½ of a red bell pepper + ½ of a yellow bell pepper + 1 small tomato + juice of ½ a lime + 2 green onions, chopped + a small bunch of cilantro or parsley, chopped + ½ of a small onion, chopped + salt and pepper]
Pulse all the ingredients in a food processor until roughly chopped. Transfer to a bowl and refrigerate until needed.
LIME-PARSLEY QUINOA:
[1 cup quinoa + 2 cup low sodium chicken broth + juice of ½ a lime + a small bunch of parsley, chopped]
Combine the quinoa and chicken broth in a heavy bottomed pot and bring to a boil. Reduce the heat to medium low and continue cooking for 15-20 minutes, until almost all the liquid is absorbed. Turn off the heat and let stand for 5 minutes before fluffing with a fork an adding lime juice and chopped parsley. Keep warm.
To cook the chicken, heat the olive oil in a pan over medium high heat until hot. Cook the chicken 6 minutes per side or until the juices run clear. Let rest for 5 minutes.
If there are leftover marinade, cook that in the same pan until it reduces to serve as a sauce over the chicken.
ASSEMBLY:
[Chipotle grilled chicken + bell pepper salsa + lime-parsley quinoa + chopped avocado + sweet corn + sour cream + lime wedges + hot sauce + chopped parsley or cilantro]
Divide the quinoa into four bowls and pile on the toppings to your liking.
Enjoy!
Quinoa, Zucchini, and Arugula (this combo is literally the only way I like quinoa)
#801010 #vegansofinstagram #vegansofig #whatveganseat #hclfv #hclf #vegan #quinoa
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A Rwandan refugee credits his success to his mom
This is Cedric Habiyaremye and his mom. The former refugee is a rising star in the field of global agriculture.
He says his mom is his biggest inspiration. When he was a boy, and their family fled to Rwanda to a refugee camp in Tanzania, his mom offered strong words of support when they faced hunger. When he was a Ph.D. student, she was the first to test out his new idea: growing quinoa in Rwanda.
Read about Cedric and his mom here
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Roasted Brussels sprouts quinoa chickpea salad
Vegetable Tart with Cashew Basil Cream & Quinoa Crust
recipe details https://instagram.com/p/65rGaKmHoO/Post link
White vegan types who shit their pants and cry and throw up about a prey animal being killed for food/hide/etc and then love plastic and slave labor are maybe some of the stupidest bitches on earth sorry
“I won’t eat honey because it exploits the bees :(” & where did your quinoa come from
Uh oh girls I got the pleather fandom after me for this one
I know many lovely people who don’t eat meat or limit their meat consumption for ethical reasons and even they shy away from the term vegan because of stuff like this.
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
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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
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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?
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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/
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