This is so good and makes great leftovers!
- 2 c Quinoa
- 2 c water
- 2 c baby or shredded kale
- 1/4 c pine nuts, toasted
- 1/4 c raisins or dried cranberries
- 2 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
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!
- 3 tbps black rice
- ¾ c quinoa
- 1½ c water plus 2 tbsp, divided
- 1/2 c lime juice
- 1/2 c chopped scallions
- 1/4 c chopped fresh cilantro
- 1/4 c fish sauce
- 2 tsp coconut palm sugar
- 1 tsp crushed red pepper
- 2 tbsp canola oil
- 1 lb red beets, peeled and chopped
- 1 c shredded cabbage
- 1 c sliced cucumber
- 1 c Thai basil and/or mint leaves
- 1 c shredded carrrott
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.
- 1.5 lbs chicken breast
- 1/4 c olive oil
- Juice of one lemon
- Salt and pepper
- 2 cloves, minced
- 1 tsp cumin
- 1/2 tsp tumeric
- 1 tsp paprika
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.
- 1 eggs, room temperature
- 1 ounce anchovies, ½ can or about 5 filets
- 2 cloves garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/2 tbsp apple cider vinegar
- Juice of 1 lemon
- 1 cup olive oil
- 1 ounce anchovies, ½ can or about 5 file
- 1 tsp Dijon
- Dash of cider vinegar hot sauce like Lucky Dog Hot Sauce
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.
- 1 head of romaine, chopped
- 1/4 c olives, chopped
- 1 c cherry tomatoes, chopped
- 1 c Quinoa, cooked
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.
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.
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 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.
This salad is so satisfing and healthy – thanks to Patrica Wells for another great recipe!
- 2 c chicken stock
- 1/2 tsp salt
- 1 c quinoa
- 2 bay leaves
- 1 lb lump crabmeat
- 1/4 c tarragon, minced
- 1/2 c mint, minced
- 1 avocado, small dice
- 2 c mixed tomatoes, chopped
Lemon and Yogurt Dressing
- 1/2 c yogurt
- Juice of 1 lemon
- 1 tsp of salt
Combine all ingredients in a jar and set aside.
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.