This is so good and makes great leftovers!
In a medium pot add quinoa and water and bring to a simmer. Reduce to low, cover and cook for 10 – 12 minute. Fluff with fork and add kale and cover allowing the kale to steam.
Stir in remaining ingredients and serve.
Serve 4 – 6.
This recipe was inspired by Eating Well Magazine. I made a few minor changes, added some peanuts and made extra sauce! It is also great the next day as a salad!
Place rice in a large skillet over medium-low heat. Cook, stirring occasionally, until well-toasted and starting to pop, 5 to 8 minutes. Grind to a fine powder in a spice grinder or with a mortar and pestle. Set aside.
Combine quinoa and 1½ c water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Combine the remaining 2 tbsp water, lime juice, scallions, cilantro, fish sauce, brown sugar and crushed red pepper in a small bowl.
Heat oil in the skillet over medium-high heat. Add beets and cook, stirring, until almost tender, about 4 minutes. Add the ground rice and ½ of the sauce. Cook, stirring, until fragrant and the liquid is absorbed, about 2 minutes.
To serve, divide the quinoa among 4 bowls and top with the beet larb, cabbage, cucumber, herbs and carrot. Drizzle with the remaining sauce.
This one is so good the cat was begging for it! And it’s Whole30 approved. The chicken needs to marinate for 24 hours. The rest comes together pretty quickly.
Chicken:
Combine everything expect the chicken in an shallow bowl or zip lock bag – add chicken, put in the fridge and flip several times.
Cook on medium high heat on a BBQ for 5 min per side. Let rest 5 min and then slice thin.
Dressing
Combine all but olive oil in a food processor, pulse until smooth. With the machine running add oil in a slow stream until thick. If too thick, add water a TBSP at a time.
Salad:
Toss all salad ingredient except quinoa with a couple tbsp of dressing.
Divide quinoa, salad and chicken among plates.
Serves 6. (Or extras for lunch – dressing will have lots left for future salads).
Another simple but tasty weeknight dinner.
4 eggs, poached
2/3 c chicken stock
1/3 c quinoa
4 c spinach
1 avocado, sliced thin
8 oz tomatoes, sliced
1 tbsp avocado or olive oil
1/2 tbsp white wine vinegar
Salt and pepper
Bring the stock to a boil in a small pot. Add the quinoa, remove from heat and cover.
Place the oil and vinegar in a small jar, season with salt and pepper and shake to combine.
In a large bowl drizzle spinach and toss to coat.
Divide quinoa among plates, top with spinach, tomatoes, Avocado and egg.
Serves 2 – 4.
Finally using the pressure cooker setting of my multicooker! This recipe is super simple and tasty, serve it with a salad and you’ve got a healthy weeknight meal.
Ingredients:
3 oz bacon, diced
20 scallions, thinly sliced
1 lb cherry tomatoes, halved
1/4 c vermouth
3 1/2 c chicken broth
1 1/2 c quinoa
4 thyme sprigs
1/4 c parmesan, grated
salt and pepper
Place bacon in the pot and set on sauté. Cook until crispy, stir in onions and tomatoes and cook until tomatoes soften. Add vermouth and scrape any brown bits. Add broth, quinoa and thyme.
Set machine to 9 – 11 psi for 9 minutes.
Unlock and set to sauté medium. Cook until thickened (about 3 min). Stir in cheese and pepper.
Serves 4 – 6.
Another winner from skinny taste!! This one is worth the effort and they are great reheated in a skillet for weekday lunches.
Ingredients:
1 c baby spinach
1/2 c scallions
1/3 c cilantro
1/2 c paraley
4 cloves galic
1/2 tbsp ground cumin
1 tsp ground coriander
1 – 15 oz can chickpeas, drained
1/2 c cooked quinoa
1 egg
1 tsp olive oil
In a food processor combine the first 7 ingredients and pulse to chop until smooth. Add chickpeas and pulse until coursly mashed. Add egg and quinoa and pulse 10 times or so until combined. Form into patties (I use a cookie scoop to keep them the same size) and chill for 30 minutes.
Heat a griddle or non stick skillet over medium-high heat and cook patties 4 – 5 minutes on each side until golden.
Serve with lettuce, hummus, tzatziki, pitas, etc.
Serves 4.
This salad is so satisfing and healthy – thanks to Patrica Wells for another great recipe!
Salad:
Lemon and Yogurt Dressing
Combine all ingredients in a jar and set aside.
For Salad:
Bring stock, bay leaves and salt to boil, add quinoa and cook over a medium summer for 10 – 15 minutes covered until quinoa starts to fluff up. Set aside for 10 min and then fluff with a fork. Spread out to cool or toss in the freezer for a few minutes.
Once cooled, stir in herbs, crab, avocado and enough dressing to coat. Toss the tomatoes with enough dressing to coat.
Mound crab mixture in the middle and surfing with tomatoes.
Serves 4.
After a week of overindulging in Louisvile I need to get healthy again! This salad from Patrica Wells is tasty and healthy – perfect for a weekend lunch.
Ingredients:
Dressing:
Combine in a jar and set aside.
Salad:
In a medium pot bring stock, salt and bay leaves to a boil. Reduce to a simmer and add quinoa. Cook covered 15 minutes. Set aside for 10. Fluff with a fork and cool.
Place quinoa in a bowl and toss with remaining ingredient and enough dressing to coat.
If you want to get fancy, toss tomatoes with a little dressing in a separate bowl and serve on a lettuce leaf. Place the salad in a small ramekin and pack in turn over on the lettuce leaf and arrange tomatoes around it.
Serve 4 – 6.
This is from Super Healthy Kids, sounded great to me and if I get my skinny mini to eat them I’ll be stoaked!
I made a few minor changes. I cooked the quinoa, add chocolate chips and turned into cookies.
Ingredients:
1 c cooked quinoa
1 c oats
1/2 c coconut
1 c combination of nuts and dried fruit
1/4 tsp salt
1/2 c peanut butter
1/2 c honey
1/4 c almond milk
1 TBSP oil
3 TBSP Brown Sugar
1/2 c chocolate chips
Preheat oven to 350 degrees.
Combine all ingredients in a bowl. Scoop onto a lined baking sheet. Bake for 8 – 10 minutes.
Makes about 2 dozen small cookies.
This recipe goes perfect with coconut grilled pork.
Ingredients:
1 TBSP coconut oil
1½ c quinoa, rinsed well
1 13.5-oz. can unsweetened coconut milk
1 tsp salt
Heat oil in a medium saucepan over medium heat. Add quinoa and cook, stirring often, until golden, about 5 minutes. Add coconut milk, salt, and 1½ cups water and stir to combine. Bring to a boil; reduce heat, cover, and simmer until quinoa is tender and liquid is evaporated, 20–25 minutes. Let sit 10 minutes. Fluff with a fork.
Serves 6 – 8.
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