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.
- 1/2 c yogurt
- 2 TBSP lemon juice
- 1/4 tsp salt
Combine in a jar and set aside.
- 3 c chicken stock or water
- 1/2 tsp salt
- 1 c quinoa, rinsed
- 2 bay leaves
- 1 lb cooked crab
- 1/2 c mint, minced
- 1/4 c tarragon, minced
- 1 avocado, cubed
- 2 c cherry tomatoes, halved
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.
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.
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.
These are some tasty meat-a-balls! I made a quick Pomodoro sauce to go with them.
1 lb ground beef
1 c cooked quinoa
3/4 c parmigiano-reggiano, grated
1/2 c parsley, chopped
2 cloves garlic, minced
Salt and pepper
28 oz can tomatoes, crushed
1/4 c olive oil
3 cloves garlic, minced
Combine ingredients for Pomodoro sauce in a medium sauce pan, cook over low heat while making and cooking meatballs.
Preheat oven to 400. Spray a baking dish.
In a large bowl combine all the meatball ingredients with your hands. Form into 2 inch balls.
Bake 20 – 25 minutes.
Spoon sauce over the meatballs and sprinkle with cheese.
Makes about 12 meatballs.
This is a great dish if you are cooking for vegetarians or folks who are gluten intolerant. Best of all you can make it ahead of time. This recipe is adapted from Food & Wine Magazine.
1/2 c pine nuts, toasted
1/4 c lemon juice
1 c plus 2 TBSP olive oil
Salt and pepper
2 shallots, minced
3 c quinoa
1 quart vegetable broth
3 lb mixed mushrooms, cut into small pieces
3 c parley, minced
In a small bowl, combine the lemon zest and lemon juice. Whisk in 1/2 c of the olive oil and season with salt and pepper.
In a large saucepan, heat 2 TBSP of the olive oil over medium heat. Add the shallot, stirring, until golden, about 5 minutes. Add the quinoa, broth and 1 c of water and bring to a boil. Cover and simmer over low heat until the quinoa is tender and all of the liquid has been absorbed, 15 minutes; transfer to a baking sheet and let cool.
In a large skillet heat 2 TBPS olive oil over medium heat, cook mushrooms in batches until golden.
Toss quinoa, mushrooms, dressing, pine nuts and parsley together in a large bowl, season with salt and pepper. Serve warm or at room temperature.
This one is adapted from Epicurious.com and it is a winner winner chicken dinner! The best part it’s a make ahead dish and keeps well as leftovers, just add the arugula as you serve it. I love the contrasting flavors in this dish, next time I might add some nuts for crunch.
1 1/2 c quinoa,rinsed well
4 tsp salt
1 medium red onion, sliced 1/4″ thick
1/2 c apple cider vinegar
3 TBSP sugar
2 large nectarines, cut into 1/2″ pieces
2 c baby arugula
2 c small cherry tomatoes, halved
1/4 c olive oil
1/2 c 1/2″ pieces chives, divided
Cook quinoa according to package. Fluff with a fork and spread out on a rimmed baking sheet; let cool.
Meanwhile, place onion in a small bowl. Bring vinegar, sugar, and 4 tsp salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over onion and let stand 20 minutes. Drain, reserving pickling liquid.
Toss pickled onion, peaches, tomatoes, oil, 1/4 c chives, and 3 TBSP reserved pickling liquid in a large bowl; season with salt, pepper, and more pickling liquid, if desired. Fold in quinoa.
When ready to serve fold in arugula, topped with remaining 1/4 cup chives.
Serves 8 – 10.
I found this recipe on line and had to try it, due to my addiction to sriracha sauce. I made a few adjustments and they turned out great! The perfect appetizer when you are hosting folks with gluten issues.
1 cups cooked quinoa
3/4 c Gruyere, grated
1 eggs, beaten
1 bunch green onions, thinly sliced
2 clove garlic, minced
1 TBSP honey
2 TBSP sriracha
1/2 tsp salt
1/2 c breadcrumbs
Preheat oven to 350°F
Oil the cups of a mini muffin pans.
Stir all of the ingredients together in a large bowl. The mixture should be sticky and cling to a spoon. (Add more breadcrumbs if it’s too loose.)
Spoon the mixture into one cup. Press down firmly with your fingers. Add more, if necessary, to fill even with the top. Press firmly again. Continue filling the cups in this manner.
Bake for 15-20 minutes, rotating the pans halfway through. Keep an eye on the edges – if they brown, go ahead and remove the pans from the oven.
Allow to cool for 5 minutes, then turn out on a cooling rack. Serve immediately.