Cream of Broccoli Soup with Quinoa. Quinoa, Avocado, and Sweet Potato Timbale. By Tal Ronnen | June 1, 2011 From the bestselling The Conscious Cook, we love this standout salad. Give your cooking the gourmet treatment with this exquisite salad. Spicy, flavorful quinoa and roasted sweet potatoes complement cool slices of avocado, and pan-friend tortilla strips add the perfect crunch. Serves 4 What You Need: 1 cup quinoa, cooked in vegetable stock and cooled to room temperature1/2 jalapeño, minced1/4 cup plus 1 tablespoon fresh cilantro, minced and divided1 sweet potato, peeled and cut into 1/4-inch dice4 tablespoons plus 3 teaspoons extra-virgin olive oil, dividedSea salt and freshly ground black pepperCanola Oil2 corn tortillas, cut into 1/4-inch strips1 teaspoon Cajun seasoningJuice of one lime2 tomatillos in olive oil, skins removed1 tablespoon rice vinegar1 teaspoon light agave nectar2 avocados, dicedMicrogreens What You Do: Click here for more delicious recipes:Quinoa Stuffed AvocadosCarbonada with SeitanGrains & Greens Salad Photo by Linda Long.
Quinoa w/ Mango and Raisins. | Something Like That. For the past couple years, I’ve tried to get on the quinoa bandwagon. It seems quinoa keeps popping up everywhere! As a side dish, in meatloaf, as a coating for fried or baked meats…you name it. If you’ve never had it before, it’s a small grain similar to cous cous and is a great source of dietary fiber as well as being gluten-free. I’ve had it prepared numerous ways–some I liked and some I didn’t like. A few weeks ago I was in Whole Foods and noticed an interesting quinoa salad full of mango, cilantro, peppers and raisins. I decided to grab a small container to go, not really sure if I would like it. Oh, my word. I now realize that I really enjoy quinoa when it takes a backseat to bigger, bolder flavors. Try serving it alongside grilled fish or add diced chicken to make it a one dish meal. Quinoa with Mango and Raisins Inspired by Whole Foods { Serves 4-6 } 1 TBS cilantro 1/2 tsp. garlic powder 2 tsp. coarse sea salt 1/8 tsp. cayenne pepper few cracks of fresh black pepper Juice from 2 limes.
Apricot and Almond Quinoa. Apricot and Almond Quinoa When I’m on a cleanse, I rarely eat any grains. That’s fine by me because usually I’m so focused on creating a flavorful main dish- either meat-based or vegetarian- that the grain is nothing more than an afterthought. Most often I just toss some brown rice or quinoa into the rice cooker and call it good. Healthy? I guess. Well this quinoa dish is anything but boring. Quinoa gets cooked with dried apricots in a turmeric-spiked broth. Apricot and Almond Quinoa Ingredients: * 1-1/2 cups quinoa * 1/3 cup dried apricots, finely sliced * 2-3/4 cups vegetable or chicken broth * 1/2 teaspoon turmeric * 1/4 cup olive oil * 1/4 cup lemon juice * 2 teaspoons grated orange zest * 1/2 cup fresh, minced mint * 2/3 cup slivered almonds, toasted * 1/4 cup dried currants * salt and pepper Directions: Combine the quinoa, apricots, broth and turmeric and broth in a rice cooker and cook until the machine turns off.
Quinoa basil bean burgers with basil aioli. Big thank yous to all of the sweet messages about Missy – it was a sad night, and today all I want to do is sit and hug Basil. We just returned from a long walk in the sunshine, and I’m about to get a late start to my workday. I wanted to finish up this post that I wasn’t able to complete last night. Just had to get my extra Basil time in – last night and today. This is the other basil in my life – fresh basil from the garden just cannot be beat. Jason enjoyed his with our favorite cheddar and more red onion: I actually made those gluten free rolls for another project not involving burgers at all – but they prompted me to attempt a gluten free roll recipe that more closely resembles a burger roll.
White bean quinoa burgers egg, soy, dairy and gluten free, vegan makes 6 large patties, 10 slider size Grind flax seed in blender, coffee grinder. Combine beans, quinoa, potatoes, nutritional yeast, onion, basil and garlic in a large bowl, stir or use hands to incorporate. Vegan basil aioli. Quinoa Cornbread : Straight Up Food.
Traditional cornbread gets a total makeover! This recipe uses no butter, eggs, cow’s milk, salt, oil, or refined sugar, instead getting its texture from quinoa and its sweetness from dates. This hearty, dense cornbread pairs well with soups and stews. Quinoa Cornbread Prep time: Cook time: Total time: Serves: 9 Ingredients 1 cup nondairy milk 3½ ounces dates (about 6 Medjool or 12 Deglet Noor), pitted and quartered 1 cup water ½ cup dry/uncooked quinoa 1 cup cornmeal ½ cup old-fashioned rolled oats, ground into a flour in the blender 1½ teaspoons baking powder ½ teaspoon baking soda Instructions Place the nondairy milk and dates into a blender, and set aside while you prepare the other ingredients (be sure to grind the oats before doing this).
Notes For added flavor (and color), add ½ cup corn kernels or blueberries along with the cooked quinoa in step 6. Click here to visit my Amazon kitchen store with all of my favorite products (appliances, pans, kitchen tools, food items, and books). Veggie-Turmeric Quinoa Recipe. Sometimes you just gotta have some hot food! This dish gives me my Indian food kicks, along with Ganesha’s Sweet Potatoes.
This is as basic and easy a stir-fry as you’ll ever find, which includes my two favorite Indian spices: curry and turmeric. Thankfully it is possible to get those Indian-style flavors without the cream, table salt and overcooked veggies and legumes that make Indian food so heavy and difficult to digest- hence all the burping and bloating! I love this dish in the winter. I eat a salad first while I’m making the quinoa, then toss the rest of it together afterwards so I can eat it right away when everything is piping hot.
Yummy and satisfying! *In the picture, I swapped out the quinoa for millet, which you can feel free to do also. Veggie-Turmeric Quinoa Recipe Pre- Prep: Be sure to soak the quinoa overnight in water.In a saucepan place 2 cups of water and bring to a boil. You’re One Click Away From Reading This Article… Enter your email belowThen click the button. Beetroot Quinoa. Quinoa has become a part of our regular diet nowadays, I have started replacing rice with it in many of our dishes. Even if I am not preparing a special dish with it, we mix it (instead of rice) with dal or sambar. I made this simple but yummy combination of quinoa with beetroot, if you like beetroot rice or curry, then you should definitely give this a try..Need To HaveCooked Quinoa - 2 cupsBeetroot - 1 small gratedFresh peas - 1/2 cupMustard Seeds - 1/2 teaspoonUrad Dal - 1 teaspoonAsafoetida - 1/4 teaspoonCurry Leaves - 10 Chopped Coriander - 1/4 cupTo GrindGreen Chillies - 3Grated Ginger - 1 tablespoonCoriander Seeds - 1 tablespoon Method Cook quinoa according to the instructions on the packet and cool it.
Grind the ingredients given under to grind. Heat oil, add the mustard seeds and urad dal, once the spluttering stops, add the asafoetida and curry leaves followed by the ground paste. Note Can cook the peas separately and add it at the end, to retain its green color. Kale + Avocado Salad with Quinoa + Citrus | JUICEBOKS.