Brussels Sprouts and Quinoa Salad

 3 Tbsp olive oil, divided

3 shallots, minced

3 garlic cloves, minced

2 cups plus 2 Tbsp water, divided

1 cup quinoa, rinsed

1 cup fresh Brussels sprouts

1/2 cup dried cranberries

1/2 chopped walnuts, toasted

2 tbsp chopped fresh parsley

1/4 cup lemon juice

1/2 tsp salt

1/8 tsp pepper

1.  In a small sauce pan, heat 1 Tbsp olive oil over medium heat.  Add shallots; cook and stir 3 minutes.  Add garlic; cook 1 minute longer  Remove.

2.  In same saucepan, bring 2 cups water to a boil.  Add quinoa.  Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.  Remove from heat; fluff with a fork.  Cool.

3.  Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes, Drain. When cool enough to handle, remove leaves from sprouts.  Discard cores. 

4.  Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley.  Whisk together lemon juice, sat, pepper and remaining olive oil.  Stir in shallots and garlic. Toss with quinoa mixture.  Refrigerate, covered, 20 minutes.

Serves 6

Chickpea, Quinoa and Feta Salad

 8 oz green beans, halved crosswise

Kosher salt

1 cup quinoa

1 sp olive oil

1/4 cup raw sunflower seeds

1 (15.5 oz) can chickpeas, rinsed

4 oz feta, crumbled

2 Tbsp chopped fresh dill

2 Tbsp fresh lemon juice

Toasted Spice Vinaigrette (recipe below)

Cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes.  Using a slotted spoon, transfer to a bowl of ice water.

Return water to a boil, add quinoa (or barley, farro or brown rice), and simmer until tender (refer to packaging for timing); drain.  Let cool on a baking sheet.

Heat oil in a small skillet over medium heat.  Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.

Toss green beans, quinoa, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

Toasted Spice Vinaigrette:

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

1/4 cup olive oil

2 Tbsp white wine vinegar

1 tsp Dijon mustard

Kosher salt

freshly ground pepper

Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes.  Let cool, then chop.  Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper.

Do ahead: Vinaigrette can be made 4 days ahead.  Cover and chill.

Bean and Pea Quinoa Salad

 1/2 cup raw pistachios

8 oz green beans and /or wax beans

4 oz sugar snap peas

kosher salt

1/2 cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)

1/3 cup olive oil

2 Tbsp white wine vinegar

2 tsp Dijon mustard

freshly ground black pepper

2 small or 1 large head of broccoli, florets chopped (about 1 1/2 cups)

2 cups pea shoots (tendrils)

1 cup cooked quinoa (from about 1/3 cup raw)

Preheat oven to 350 degrees.  Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes.  Let cool, then coarsely chop.

Meanwhile, cook green beans and sugar snap peas in a pot of salted boiling water until no longer raw but still very crunchy, about 2 minutes.  Using a slotted spoon transfer to a bowl if ice water and let sit until cold, about 3 minutes.  Drain, pat dry, and thinly slice into bite-size pieces. 

Blend herbs, oil, vinegar, mustard, and 2 Tbsp toasted pistachios in a blender, adding water by the Tbsp if dressing is too thick, until smooth and the consistency of heavy cream.  Season with salt and pepper.

Toss beans, peas, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine.  Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.

 

 

Bruschetta Quinoa Zucchini Boats

 Prep Time:  20 minutes    Cook Time:  25 minutes   Total Time:  45 minutes

Serves: 4

1 1/2 cups cooked quinoa

1 pint tomatoes, halved or quartered

1 shallot, diced

4 garlic cloves, minced

1/4 cup finely grated parmesan cheese, plus extra for sprinkling

2 Tbsp olive oil

2 Tbsp chopped herbs, like basi or parsley, plus more for sprinkling

kosher sat adn pepper

4 medium zucchini sliced in half lengthwise

balsamic glaze, for drizzling 

4 oz fresh mozzarella cheese, chopped

1.  Preheat the oven to 400 degrees.

2.  In a bowl, stir together the cooked quinoa, tomatoes, shallots, garlic, parmesan, olive oil, herbs and a big pinch of salt and pepper.  Stir until combined.  Tast and season more if needed.  You really want to season each layer of this (the zucchini and the quinoa)

3.  Slice each zucchini in half lengthwise.  Place them on a baking sheet.  Scoop out the center using a spoon to create a well.  You can discard this zucchini or stir it into the quinoa if you don't want to waste it.

4.  Sprinkle each zucchini boat with salt, pepper and garlic powder.  Drizzle each with balsamic glaze.  Scoop the quinoa mixture into the center of the zucchini and repeat with each one.  Top each boat with a cubes for mozzarella.

5.  Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.  remove and sprinkle with extra Parmesan cheese and herbs.  Drizzle with more balsamic glaze if you'd like.  Serve immediately.

Broccoli Casserole

2 cups vegetable broth or water

1 cup quinoa, rinsed under running water in a mesh sieve for a minute and drained

16 oz broccoli florets, either prepackaged or sliced from 2 large bunches of broccoli

2 Tbsp olive oil

3/4 tsp salt

10 twists of freshly ground black pepper

1/4 tsp red pepper flakes, (optional)

8 oz (about 2 1/2 cups) freshly grated cheddar cheese, divided

1 cup milk

1/2 Tbsp butter or 1 1/2tsp olive oil

1 clove garlic, pressed or minced

1 slice whole wheat bread 

 

1.  Preheat oven to 400 degrees.  Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2.  To cook the quinoa:  Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot.  Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed.  Cover and set aside to steam for 10 minutes.

3.  To roast the broccoli:  Slice any large broccoli florets in half to make bite-sized pieces.  Transfer the broccoli to your prepared baking sheet and toss with 2 Tbsp olive oil, until lightly coated on all sides.  Sprinkle with  salt and arrange in a single layer.  Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.

4.  To make the breadcrumbs:  Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender.  Process until the bread has broken into  small crumbs.  In a small pan over medium heat, melt the butter.  Add the garlic and cook just until fragrant, stirring often.  Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp.  Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)

5.  Reduce the oven heat to 350 degrees.  Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine.  Set aside 3/4 cup of the cheese for later, then add the rest of the cheese to the pot.  Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.

6.  Pour the cheesy quinoa into a 9 inch square baking dish and top with the roasted broccoli.  Stir until the broccoli is evenly mixed in with the quinoa.  Sprinkle the surface of the casserole with the reserved 3/4 cup cheese, then sprinkle the breadcrumbs on top.

7.  Bake, uncovered, for 25 minutes, until the top is golden.  Allow to cool for 10 minutes before serving.

Italian Quinoa Salad

 3 cups quinoa, cooked

15 oz chickpeas, drained and rinsed

10 oz organic cherry tomatoes, sliced

1 green bell pepper, seeded and diced

1/2 red onion, diced

basil, fresh, minced

olives, optional, sliced

 

Italian Dressing

1/4 cup water

1/4 cup red wine vinegar

2 Tbsp lemon juice

1 Tbsp dijon mustard

1 Tbsp Italian seasoning

1/4 tsp onion powder

1/4 tsp garlic powder 

1.  Prepare the Italian Dressing: In a large bowl, whisk together all of the ingredients. Taste and adjust seasonings.

2.  Add the remaining ingredients to the bowl and stir to combine.

3.  Divide the salad equally among 4 bowls and serve.

Notes:  1 cup dry quinoa will make 3 cups cooked quinoa

Healthy BBQ Bowls

 16 oz brown mushrooms, sliced

1/2 red onion, sliced

1 bunch organic kale, stemmed and chopped

3 cups quinoa, cooked

2 sweet potatoes, cooked, diced

hot sauce or barbecue sauce, optional

Hot Sauce

1/4 cup hot sauce, (your choice, preferably without preservatives)

2 Tbsp organic apple cider vinegar

2 tsp pure maple syrup

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp rubbed sage

1/4 tsp cayenne pepper, optional

1.  Pulse the mushrooms in a food processor until they are chewed up.  Set aside.

2.  In a small bowl, whisk together all the ingredients for the hot sauce.  Set aside.

3.  Line a large skillet with a thin layer of water.

4.  Add the onions and saute until translucent.

5.  Add the mushrooms and hot sauce and cook, stirring often, until the mushrooms are soft and the liqud has cooked off, about 10-15 minutes.

6.  While the mushrooms cook, steam the kale.

7.  Divide the quinoa evenly among 4 bowls.

8.  Top with steamed kale, diced sweet potatoes, and mushrooms.

9.  Drizzle with extra hot sauce or barbecue sauce, if desired and serve.

Notes:  1 cup dry quinoa will make 3 cups cooked quinoa.

Stir Fry

 salt

1 cup bell pepper, diced (or carrots, or a combination of both)

1 cup organic corn kernels (or green peas, or a combination of both)

1/2 cup green onions, sliced

1/3 cup organic celery, diced

5 cups quinoa, cooked, or brown rice

1 cup organic potatoes, diced, precooked

1/4 cup organic tamari, reduced sodium, or coconut aminos

1 Tbsp water

 

1.  In a large nonstick skillet over high or medium-high heat, sprinkle on a pinch of sea salt, and add the bell peppers or carrots, corn or green peas, green onions, and celery, stirring occasionally.

2.  Cook for 3 to 4 minutes, then add the rice, potatoes, and 1/4 cup of the tamari

3.  Cook for another 3 to 4 minutes, stirring a couple of times.  Add the water if the mixture is sticking, until the rice is heated through.

4.  Taste, add the remaining tamari, and season with salt and black pepper, if desired. 

Notes: You can substitute sliced asparagus, blanched broccoli florets, snow peas etc...

 

Asparagus, Wild Rice and Quinoa Salad with Lemon Turmeric Vinaigrette

 1 cup chopped asparagus

3 cups baby spinach

1 cup cooked wild rice from 1/2 cup uncooked

1 cup cooked quinoa

For the Vinaigrette:

3 Tbsp olive oil

1 Tbsp lemon juice

1 Tbsp apple cider vinegar

1 tsp Dijon mustard

1/2 tsp raw honey or maple syrup

1/4 tsp turmeric

salt and pepper to taste

1.  Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they're starting to get tender.  Pour through a strainer and rinse with cold water to stop the cooking process.  Set aside while you assemble the salad.

2.  Add spinach, wild rice, quinoa and asparagus into a large bowl.

3.  Whisk together the vinaigrette ingredients then pour over salad and toss to combine.  Serve immediately or store in the fridge for up to one day.

Quinoa Chickpea Salad

 2 cups quinoa

1 cup chick peas

1 cup black beans

2 cups spinach

1 avocado, pitted and sliced

1 mango, peeled and sliced

1 red pepper, thinly sliced

1/2 cup basil, finely chopped

2 Tbsp lemon juice

1/3 cu avocado oil

1 Tbsp white wine vinegar

1/2 tsp garlic powder

salt and pepper to taste

 

Boil quinoa for 8-10 minutes.  Stir occasionally and urn heat off when soft and slightly transparent. Drain and let it sit in a separate bowl with a cloth covering to cool for about 10 minutes.

In a large bowl, add chickpeas, black beans, spinach, avocado, mango, red pepper and basil and mix them together. Once cooled, add in quinoa.

Blend lemon juice, avocado oil, white with vinegar, garlic powder, salt and pepper in a blender until well combined. Drizzle over salad and gently toss.

Quinoa Chickpea Stew

1-2 Tbsp water

I cup onion, chopped

1 cup organic red pepper, chopped

1 -1 ½ cups fennel bulb, chopped (first remove core and stalks from the bulb)

3 large garlic cloves, minced or grated

1 tsp salt

black pepper, freshly ground to taste

1 ½ tsp curry powder

1 tsp fennel seed

1 ½ tsp paprika

1 ½ tsp dried basil

¾ tsp cinnamon

¼ tsp freshly ground nutmeg

1/8 tsp allspice

½ cup sodium free vegetable broth

¾ cup quinoa, rinsed

2 cups chickpeas (rinsed and drained if using canned)

2 -2 ¼ cups water, plus another 2-4 Tbsp if needed

1 dried or fresh bay leaf

1/3 cup dried black mission figs, chopped (or chopped dreied apricots)

½ cup pumpkin seeds, chopped or chopped pistachios (optional, for finishing)

balsamic reduction drizzle (optional)

1. In a large pot over medium heat, add the water, onion, red pepper, fennel, garlic, salt if using, pepper, curry powder, fennel seed, paprika, dried basil, cinnamon, nutmeg, and allspice. Stir through, cover, and cook for 6-8 minutes, stirring occasionally.
2. Add vegetable broth, bring to a boil and let boil for a couple of minutes.
3. Then add quinoa, chickpeas water (start with 2 cups) and bay leaf and stir through.
4. Bring mixture to a boil, then reduce heat to medium/medium-low, cover and let cook for 18-22 minutes.
5. Once quinoa is cooked and most of the liquid is absorbed, stir in dried figs, remove from heat and let sit for 3-4 minutes. If the liquid is absorbed but quinoa isn't tender, add the extra ¼ cup of water and cook another few minutes.
6. Taste, and season with additional salt, pepper or other spices
7. Serve, sprinkling with the pumpkin seeds or chopped pistachios
8. If using the balsamic reduction, drizzle a little over finished portions.