Salade de quinoa : un choix frais et santé. Aujourd’hui, nous vous présentons une salade fraîche et santé : la salade de quinoa. Elle est hyper facile à préparer. Le quinoa est un grain polyvalent et excellent pour la santé. En plus, vous pouvez choisir entre une version sucrée et une autre salée, comme le quinoa absorbe le liquide dans lequel il est cuit. Pour notre recette, nous suggérons d’utiliser du jus d’orange (au lieu de l’eau) pour rendre la recette plus sucrée. Si vous adorez le quinoa, lisez notre article sur les les bouchées au quinoa. Ingrédients : 1/2 tasse de quinoa rouge et blanc1/2 tasse d’eau1 petit concombre coupé en dés1/2 piment rouge coupé en dés1 petite mandarine1/4 tasse de mentheZeste de limeJus d’une 1/2 limeSel (au goût) Étapes :
Eggplant Parmesan with Creamed Spinach Recipe. Nutritional information Serves 4 Spinach adds a modern note to this classic Italian dish. ½ cup all-purpose flour ½ cup panko breadcrumbs, divided ½ cup grated Parmesan cheese 1 large egg 4 ¾-inch-thick center-cut eggplant slices 1 9-oz. bag frozen spinach 1 oz. reduced-fat cream cheese ¾ cup prepared refrigerated thick marinara sauce, such as Buitoni ½ cup packed coarsely grated mozzarella or fontina cheese 1.
Position rack in center of oven, and preheat to 375°F. Coat baking sheet with cooking spray. 2. 3. 4. 5. 6. January/February 2015 p.55. Vegetarian and Vegan Grilled Eggplant Involtini. Nutritional information Serves 4 30 minutes or fewer Grilled eggplant slices have a cutlet texture that’s sturdy enough to stand up to sauces, toppings, and fillings. Here, they are rolled around a tomato-and-olive filling for a veg version of a classic Italian beef recipe. 2 large eggplant, 1 peeled and diced (3 cups), 1 cut into 8 slices, divided 3 tomatoes, halved and seeded 1 medium onion, diced (1½ cups) 6 Tbs. olive oil, divided 4 cloves garlic, minced (4 tsp.) ¼ cup oil-packed sun-dried tomatoes, drained ¼ cup chopped basil leaves, plus more for garnish ¼ cup kalamata olives 3 Tbs. capers, drained 2 Tbs. chopped parsley 2 Tbs. nutritional yeast 2 cups prepared tomato sauce 1. 2. 3.
March 2012 p.52. Bibimbap with Spicy Steamed Tofu and Fried Eggs Recipe. Nutritional information Serves 4 Preparing Dolsot Bibimbap Rice in the oven frees up your stove top for the steamed tofu and egg toppings. 2 Tbs. plus 1 tsp. toasted sesame oil, divided 2 Tbs. rice wine vinegar 2 Tbs. gochujang (Korean chile paste) or other hot sauce 1 10-oz. pkg. firm tofu, drained and cut into 2-inch triangles 2 medium carrots, cut into matchsticks (1 cup) 1 small zucchini, cut into matchsticks (1 cup) 1 small red bell pepper, cut into matchsticks (1 cup) 4 large eggs 1 recipe Dolsot Bibimbap Rice or 4 cups steamed rice 2 cups cooked spinach 1 Tbs. toasted sesame seeds Gochugaru (Korean chili powder), optional, for garnish 1. Whisk together 2 Tbs. oil, rice wine vinegar, and gochujang in small bowl. Measure out 1/4 cup sauce, and set aside. 2. 3. 4. 5. September 2014 p.40.
Vegetarian and Vegan Herp-and-Hemp-Stuffed Potatoes. Nutritional information Serves 4 These scrumptious potatoes offer a crisp crust and a creamy interior that’s packed with flavor. They can easily be wrapped and reheated in the oven later in the week for a make-ahead meal. ½ cup raw cashews 4 large baking potatoes, scrubbed 3 Tbs. nutritional yeast 2 Tbs. coconut oil, melted 2 Tbs. lemon juice 1 ½ Tbs. yellow miso paste ½ cup finely chopped fresh chives, minced, divided ½ cup finely chopped fresh parsley, minced, divided ½ cup hemp seeds, divided 1. 2. 3. 4. 5. June 2013 p.68. Vegan Roasted Cauliflower with Tahini Sauce. Nutritional information Serves 8 30 minutes or fewer This recipe showcases the flavor differences between fresh and roasted ras el hanout. Cauliflower 3 Tbs. olive oil 3 Tbs. tahini 2–3 Tbs.
Ras el Hanout 2 small or 1 large head cauliflower, cut into 2-inch florets (8 cups) 2 lemons, cut into wedges Tahini Sauce 2 Tbs. tahini 1 Tbs. lemon juice 2 tsp. 1. 2. 3. 4. June 2012 p.76. Vegan Roasted Cauliflower with Tahini Sauce. Thai Curried Noodles with Broccoli and Tofu Recipe. Nutritional information Serves 6 30 minutes or fewer This creamy, golden noodle dish is modeled after the Thai dish khao soi, which combines sweet, spicy, and sour flavors in one bowl. 2 tsp. vegetable oil 2 large shallots, chopped (1 cup) ¼ cup finely chopped cilantro stems, plus ¼ cup chopped cilantro leaves, for garnish 2 Tbs. yellow or red Thai curry paste 1 tsp. curry powder 1 tsp. ground turmeric 1 15-oz. can light coconut milk ¾ cup low-sodium vegetable broth 2 tsp. light brown sugar 1 12-oz. pkg. firm tofu, drained and cut into ½-inch cubes 5 oz. dry fettuccine 5 cups broccoli florets 6 lime wedges, for garnish 1. 2.
April/May 2011 p.38. Thai Curried Noodles with Broccoli and Tofu Recipe. Vegetarian Broccoli Stir-Fry with Ginger-Avocado Sauce. Nutritional information Makes 4 servings 30 minutes or fewer This veggie-packed stir-fry is served over a bed of baby spinach and dressed with a creamy ginger-avocado sauce. Ginger-Avocado Sauce 1 2-inch piece fresh ginger, peeled and sliced into coins 2 avocados 2 Tbs. lemon juice 1 Tbs. cold-pressed olive oil 2 tsp. raw honey 2 tsp. grated lemon zest 2 pinches sea salt Stir-Fry 1 Tbs. coconut oil 1 medium red onion, halved and sliced (1 ½ cups) ¼ tsp. sea salt 4 cloves garlic, minced (4 tsp.) 1 head broccoli, cut into florets (4 cups) 1 small head cabbage or 1 bunch kale, sliced into thin ribbons (½ lb.) 4 cups organic baby spinach ¼ cup lightly toasted sesame seeds, for garnish, optional 1.
To make Ginger-Avocado Sauce: Place ginger in food processor, and pulse to mince. Add remaining ingredients, and blend until smooth. 2. 3. June 2013 p.55. Vegetarian Broccoli Stir-Fry with Ginger-Avocado Sauce. Red Quinoa Zucchini Burgers Recipe. Nutritional information Makes 8 patties 30 minutes or fewer Pre-cooking these patties lets you throw them on the grill without worrying they’ll stick or fall apart. Serve with gluten-free buns and your favorite burger fixings. 2 cups low-sodium vegetable broth 1 medium sweet potato, diced (1 ½ cups) 1 cup uncooked red quinoa 1 cup cooked chickpeas 1 small zucchini, grated (1 cup) ½ cup pumpkin seeds 5 ½ Tbs. ground flaxseeds 3 ½ tsp. finely chopped fresh basil 1 tsp. sea salt ½ tsp. freshly ground black pepper ½ tsp. chili powder ½ tsp. finely chopped fresh thyme 2 Tbs. olive oil 1. Bring broth, sweet potato, and quinoa to a boil in saucepan over medium heat. 2. 3. 4.
July/August 2014. Vegan Miso Stir-fry with Tempeh and Carrots. Nutritional information Serves 4 30 minutes or fewer The sauce here is the sort of fusion you might expect if a Southeast Asian peanut sauce met a Middle Eastern tahini in Japan. 1 cup quinoa 3 Tbs. almond butter 2 Tbs. lemon or lime juice 1 Tbs. yellow miso 1 Tbs. grated fresh ginger 1 clove garlic, minced (1 tsp.) 1 Tbs. peanut or canola oil 1 8-oz. pkg. plain tempeh, cubed 4 carrots, halved and sliced into half-moons (1¾ cups) 1 lb. sugar snap peas (2½ cups) 1.
Bring 2 cups water to a boil. 2. 3. 4. April/May 2012 p.26.