Tag Archives: quinoa

23 Feb. 2017: Quinoa Bowl with Tahini Dressing

2017-feb-23_fournightsaweek_0439I happened on Martha Stewart’s PBS cooking show recently, and was impressed that the recipe she prepared was not so ridiculously complicated that it required a team of sous chefs to get it to table.  So as I was searching for something to cook this week, I migrated over to her website and found this Quinoa Bowl.  Delicious and not difficult for home cooking!  Thanks to Wendy at Tutto Bene for the Barista Pinotage recommendation.

Ingredients

  • 1 pound of broccoli, florets with tender stems (halved if large) 2017-feb-23_fournightsaweek_0451
  • 1 red onion (8 oz) cut into 1/2-inch rounds
  • 2 TBSP extra virgin olive oil
  • coarse salt and freshly ground black pepper
  • 1 cup quinoa, rinsed and drained
  • 1/2 cup tahini, well stirred
  • 1/4 cup fresh lemon juice (2 lemons)
  • 2 cups packed mint leaves, plus more for serving/garnish
  • sliced avocado, sliced cucumber, and lightly toasted sliced almonds for serving

Method

  1. Preheat oven to 425 degrees F. Toss broccoli and onion with oil on a rimmed baking sheet; season with salt and pepper. Roast, flipping vegetables once, until golden brown and tender (about 25 minutes).
  2. In a small pot, bring quinoa, 1 1/2 cups water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer 14 minutes. Turn of heat and let stand 10 minutes. Fluff with a fork.
  3. Combine tahini, lemon juice, 1/2 cup water, and mint in a blender. Blend until smooth; add 3/4 tsp salt and 1/4 tsp pepper.
  4. Serve quinoa topped with roasted vegetables, avocado, and cucumber and sprinkle with almonds and mint with dressing on the side. (Serves 4)

 

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19 December 2017: Quinoa Vegetable Soup

2016-dec-19_fournightsaweek_0163Adapted from Whole Foods Market Quinoa Vegetable Soup.

Having adopted more mindful eating this year, I’m always looking for satisfying soups and salad mains that don’t load on lots of calories. This soup, courtesy of Whole Foods Market, not only makes use of more seasonal vegetables (like turnips), but is quite tasty – and low in calorires (110/cup). With a 20-minute cook time, it comes together quickly. 

Ingredients

  • 1 TBSP expeller pressed canola oil (I use olive oil)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 Roma tomatoes, chopped
  • 1 large red bell pepper, chopped
  • 1 large turnip, peeled & cut into 1/2 inch pieces
  • 1/2 cup quinoa, rinsed and drained (I used red quinoa for variety)
  • 4 cups low-sodium beef broth (vegetable broth substituted)
  • 1/2 tsp fine sea salt
  • 2 TBSP chopped fresh parsley

Method

  1. In a large sauce pot, heat oil over medium-high heat until hot. Add onion and garlic and cook 6-8 minutes or until golden and soft. Stir in tomatoes, bell pepper, turnip, quinoa, broth, 1 cup water and salt. Bring to a boil over high heat.
  2. Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley.

 


08 July 2011 Naomi Pomeroy’s Quinoa with Sweet Peas & Sour Cream Dressing

Adapted from Pomeroy, N. “Quinoa with sweet pea & sour cream dressing.”  Wall Street Journal Online: Slow Food Fast. (April 23, 2011). Downloaded from the web on 08 July 2011.

Quinoa and Peas

Copyright © 2011. Adrien Bisson

My Comments: I love the texture and taste of quinoa and this slightly warmed dish seemed perfect for summer! Our CSA shares have included some wonderfully fresh sugar snap peas and even some mint — trying this recipe seemed to be a good fit.  Not a big fan of sour cream, so I substituted (of course) with non-fat Greek yogurt.

Ingredients

1/2 cup quinoa, rinsed
1/2 teaspoon and pinch salt
2/3 cup water
1/4 cup and 1 tablespoon olive oil
1/3 cup yellow onion, diced
3/4 cup snap or snow peas, halved crosswise on the bias
3/4 cup shelled peas, fresh or frozen
2 tablespoons sour cream (I substituted Non-fat Greek yogurt)
1/2 teaspoon Dijon mustard
1 tablespoon champagne vinegar
1 tablespoon lemon juice
1/2 teaspoon sugar
1/3 cup fresh mint, torn
1/4 cup parsley, chopped

Method

1. Place quinoa in a small saucepan with a pinch of salt. Cover with water and bring to a boil over high heat. Reduce to a simmer and cook, covered, until tender, about 18 minutes. Remove from heat and fluff grains. Leave lid ajar, and let cool.

2. While quinoa cooks, set a medium sauté pan over medium heat. Swirl in 1 tablespoon olive oil. Add onions and cook until soft, about 5 minutes.

3. Stir in snap peas and shelled peas. Sauté for 2 minutes, or until peas turn bright green. Remove from heat.

4. Mix sour cream, mustard, vinegar, lemon juice, sugar and ½ teaspoon salt together. Whisk in ¼ cup olive oil.

5. Stir quinoa into the pea mixture and set pan back over medium heat. Cook until just warmed through and add dressing. Remove from heat.

6. Stir in mint and parsley. Adjust seasoning with lemon juice and salt, if needed.

Adjust seasoning with lemon juice and salt, if needed.


25 Mar 2011 Quinoa Mushrooms and Peas with Miso

Adapted from Whole Foods Market. Health starts here: Quinoa mushrooms and peas with miso. (2011). Austin, TX: Whole Foods Market.

My Comment: This week I treated myself to dinner with a friend at a local vegetarian restaurant, Life Alive right here in downtown Lowell.  This recipe reminded me a lot of some of my favorite Life Alive specialties. The taste of miso and ginger in this dish is both satisfying and clean. A quick, low-fat and vegan dish — what’s not to like?

Quinoa with Mushrooms

Copyright © 2011. Adrien Bisson.

Ingredients:

1 cup uncooked quinoa
2 medium carrots, diced
2 cups sliced white mushroom (I used baby bella)
3 cloves garlic, finely minced
1/4 tsp ground ginger (I used fresh ginger, finely diced)
4 tsp mellow white miso paste
3/4 cup frozen peas
1/2 cup sliced green onions

Method

1. Place quinoa in a fine-mesh strainer and rinse under cold water until water runs clear. Drain quinoa and set aside.

2. In large skillet, bring 1/2 cup water to a simmer over medium-high heat. Add carrots and cook about 2 minutes. Add mushrooms, garlic, and ginger. Cover and cook until mushrooms are tender and have released their liquid. Uncover and cook 2 to 3 minutes longer or until most of the water has evaporated.

3. Add quinoa and stir one minute. Whisk miso into 2 cups water and add to quinoa. Bring to a simmer, then cover and continue simmering until quinoa until it is almost tender, about 12 minutes.

4. Add peas, cover and continue cooking until quinoa grains are tender and liquid is absorbed, about 5 minutes more. Transfer to a bowl and stir in green onions. Serve immediately.

Serves 4 to 6. Weight Watcher Points = 4.


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