Posts Tagged ‘quinoa’

Silent Saturday: Starting to Get the Hang of Gluten Free…

Saturday, April 13th, 2013

Lookie what I had for dinner… a homemade black bean burger topped with homemade hummus served on top quinoa sprinkled with cilantro…YUMMY! And super filling too. Plus I didn’t miss the gluten in this meal at ALL!!

Although I can’t take credit for this dish; hubby made it for me. It is his very own secret recipe that I am going to squeeze out of him someday soon to share with you all. 😉

In the meantime I am starting to have faith that it IS possible to be a (happy!) gluten-free vegan. Just need to figure out how to make a decent gluten-free, vegan muffin. Suggestions welcome! 🙂

Happy, healthy eating all!

-Sarah

Tasty Tuesday: Broccoli Quinoa

Tuesday, September 4th, 2012

Pregnant and nursing mamas need to be sure to include lots of healthy foods choices throughout the day. This Broccoli Quinoa dish is a nice option for lunch time because it is a quick and inexpensive meal that is packed full of nutrients for mama! There are only two main ingredients; broccoli and quinoa. If seasoned right these two foods can be combined to make a yummy (and uber-healthy!) meal. Be sure to use fresh, not frozen, broccoli as the taste is much better and the nutritional content is higher. Serve with a side of seasonal fruit for a little bit of sweetness and added vitamins/nutrients.

I actually made this for dinner tonight because the day escaped past me; suddenly it was 5:30 and I had yet to start dinner! After examining the contents of my fridge/pantry I decided Broccoli Quinoa was my best option. I knew it would come together super fast and that my kids would eat it. When I put Abraham’s (age 3) plate in front of him at the dinner table he said to me “you made my favorite!”. That boy LOVES broccoli AND quinoa. Putting them together is a definite winner with him. I hope you will enjoy it too!

Ingredients:

3 cups water (or veggie stock)

1.5 cups quinoa

2 tablespoons all-purpose seasoning

1 head of broccoli, chopped

garlic powder to taste

salt and pepper, to taste

sprinkle of nutrional yeast, optional

Directions:

Bring 3 cups of water to a full boil. Add quinoa and all purpose seasoning. Once it starts to boil again, turn the heat to low, cover, and allow to gently simmer for approximately 15 minutes (or until all the water has been absorbed). In a separate pot, add enough water to create a very thin layer of water across the entire pot. Heat the water and once it starts to bubble, add in chopped broccoli. Cover and allow to steam for approximately 3-5 minutes. You will know it is done when the broccoli turns a bright green color. Serve broccoli over the cooked quinoa and sprinkle with garlic powder, salt, pepper, and nutritional yeast to taste.

-Sarah

Cashew Nut Quinoa

Wednesday, August 15th, 2012

This recipe for cashew nut quinoa is a quick, easy, and healthy dish. It can be served with a salad as a light meal or makes a wonderful side dish. It’s a favorite of mine to bring to parties, pot lucks, BBQs, and picnics as it is delicious hot or cold and ensures a substantial vegan option for my family. It also provides a nice gluten-free option for my many friends and family members who are gluten-free. This is also a dish that my kids will enjoy for lunch or as a late afternoon snack. I threw some together the other day and JJ kept impatiently asking me when it was going to be done. That’s when I know I have a winner with my kids! This is also my “go-to, last-minute, throw-something-healthy-together-dish” as I almost always have the ingredients on hand and it goes together super quick. 🙂

Ingredients:

2 cups water (or vegetable broth)

1 cup of quinoa

1 carrot, diced

1/2 red bell pepper, diced

1/4 cup cashews, halved

1/4 cup sunflower seeds, shelled

2 tablespoons cilantro, chopped

2 tablespoons of your favorite all-purpose seasoning

salt (or garlic salt) and pepper to taste

Directions:

Bring water (or vegetable broth) to a full boil. Add all other ingredients, except for salt and pepper, and bring to a full boil once again. Lower heat to a gentle simmer, cover, and allow to cook for approximately 15-20 minutes until all liquid is absorbed and carrots are soft. Sprinkle with salt and pepper. Enjoy served hot or cold.

TIP: If you plan to bring this dish to an event to share with others, I recommend you double or even triple the recipe above.

-Sarah

Tasty Tuesday: Mixed Potato Soup with Roasted Red Pepper

Tuesday, August 7th, 2012

My hubby made this soup on a whim the other day. As usual he whipped it together without using a recipe and simply making use of whatever we had available in the fridge/pantry. Luckily we had just purchased a brand new high-quality vegetable peeler because there was a lot of peeling involved. The soup turned out sooo yummy that I asked him to write it down so I could attempt to repeat it. I made it again last night for dinner served with a side of cashew nut quinoa and a spinach salad. My kids totally licked their soup bowls clean. Our dinner guest also raved at the deliciousness of the soup.

Ingredients:

Coconut Oil (or olive oil)

1 onion, chopped

4 cloves garlic, chopped

1 Tablespoon of curry

1 Tablespoon of ginger

1 large sweet potato, peeled and chopped

4 carrots, peeled and chopped

4 red potatoes, peeled and chopped

1 roasted red pepper, chopped

1 Tablespoon of soy sauce

1 Tablespoon of sesame oil

3 cups of water (depending on how thick you want it)

1/2 can of coconut milk

salt, to taste

Directions:

Sautee onions and garlic in coconut oil. Add currry and ginger and saute one minute stirring to evenly coat onions and garlic. Add all remaining veggies and saute for 2-3 minutes stirring occasionally. Add soy sauce, sesame oil, and water. Bring to a boil. Then cover and cook for approximately 20 minutes until carrots are soft. Transfer to blender and blend smooth. Return to pot and mix half a can of coconut milk and salt to taste. Simmer funcovered or 10 more minutes. ENJOY! 🙂

Quick Tips:

  • You can easily roast your own red peppers at home for WAY cheaper than buying jarred roasted red pepper. I usually roast more than one at a time…might as well do a couple at a time if you are going to heat up the oven. I have also roasted them in a toaster oven and on the grill.
  • There is a lot of peeling involved in the preparation so be sure you have a good peeler to make this step quick and easy.
  • You can roughly chop the veggies since you will be blending everything anyway. However if you chop vegetables into large chunks, it might take a tad longer for them to soften.
  • Be sure to use a high quality curry…it makes a world of difference in the flavor.

Would love to hear your feedback if you give this recipe a try! 🙂

-Sarah

Yummy Veggie Wraps!

Wednesday, July 18th, 2012

Summer time is full of all day outings and picnics at the park. For us this means packing a cooler bag full of yummy, healthy foods! It’s become almost a daily routine that as I make breakfast, I’m also making and packing our lunch for the day. My current favorite lunch on the go is a Veggie Wrap! They are super simple to make plus make good use of all the garden veggies friends and family have generously bestowed upon me! 🙂

Ingredients:

Your favorite pita bread, flat bread, or tortilla

Your favorite hummus (can substitute your favorite dressing if you *gasp* don’t have any hummus on hand…kind of sacrilegious in a vegan house to be out of hummus;))

1/2 red pepper, sliced

1/2 cucumber, sliced

1/2 avocado, sliced

1 small carrot, shredded

small handful of sprouts

small handful of spinach or mixed greens

1 green onion, chopped

fresh cilantro, chopped (to taste)

salt and pepper to taste

*Optional: for a heartier version packed with extra protein include cold cooked black beans and quinoa.

Directions:

Spread hummus on wrap. Layer all veggies. Fold and enjoy!!

Peace and Veggie Love All!

Sarah