Tag Archives: quinoa

Quinoa Goat Cheese Risotto

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This year has started off fast and furious, with some great changes. As Sean and I adapt to the changes in schedules we look for easy, nutritious meals that will get us through the week. This Quinoa Risotto is definitely a perfect fit, especially since it includes my favorite veggie, Spinach.

A friend referred me to Cooking Quinoa site awhile back, and I am glad I finally reopened that bookmark. This meal takes under an hour, and you can make it in a large quantity for the whole week. Plus, it has so many nutrients, protein and little fat to keep you full for a long time.

Quinoa Goat Cheese Risotto from Cooking Quinoa

goat cheese quinoa risotto2

Since I didn’t make any changes to her fabulous recipe,  I will just refer you to her site Cooking Quinoa.

Tangy Quinoa

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The winner from last week’s giveaway is Debra Knight! I will be e-mailing you with details.

On the weekend I love deciding what to make for dinner. Sometimes, I will  print a recipe, or scratch one out on paper. As I do this, I can see the question in my husbands eyes. “Why, for the love of veggies, do we have all those cookbooks and binders???”

I stock pile recipes. Through out the years I have accumulated so many great recipes. And, I really want to make each and everyone. However it dawned on me, even if I made a new recipe daily it would  take me over three years. Not to mention I still create and print new ones. What’s a girl to do??? Does anyone else have this problem??

In the meantime check out my latest creation inspired by Dill and Parsnips in our CSA box. The secret to this one is to boil the Parsnips before processing, it will bring out their hidden sweetness.

Tangy Quinoa

Ingredients

1 1/4 cup quinoa

8 ounces cherry tomatoes

4-5 chopped Parsnips

1 cup of chopped broccoli

1 can of artichoke hearts (stored in water)

1/3 cup Greek yogurt

2 Tsp chopped chives

1 Tsp chopped dill

1 Tbsp Lemon juice

1/4 cup coconut milk

salt and pepper to taste

Directions

1. Cook Quinoa in large pot according to directions (you can use vegetable broth in place of water for a little more flavor if you like).

2. While Quinoa is cooking, in separate pot bring water to a boil. When water has reached a boil add in chopped Parsnips. Boil Parsnips until they are tender approx 6 -8 minutes, then drain Parsnips.

3.  Place Greek yogurt, lemon, chives, dill, and coconut milk in a food processor. Add in drained Parsnips. Process until smooth, while keeping an eye on quinoa.

4. When quinoa is finished cooking, stir in tomatoes, broccoli** and artichokes. Then stir in processed mixture with quinoa and veggies.

** If you like your broccoli more tender you can add them to the end of the boiling quinoa.

 

 


 

Jica’me Crazy

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This is for those of you living in a cold weather area,  if you are craving a tropical vacation, or both.

When I lived in upstate NY, I remember around this time of year I would be entering into “the crazy’s”, craving sun and warmth. My solution at the time was to take super long hot showers. So long, everything would be steamed. I would validate this by creating a quick steam press for my clothes by hanging them on the back of the door. Anything to avoid ironing, right?

Instead of selfishly wasting water like some people, (I blame it on the ignorance of teens) you  can make this easy meal.

Bring some warm tropical flavors, and bright colors to your house. A taste of sunshine, a breath of warmth in a sweet/savory bowl.

Two other bonuses:

1) You can make it one pot. You know my love of this since we don’t have a dishwasher.

2)  This is nutrient dense. Where to start? Here we go: Complete protein for muscle repair and fiber for  umm digestion, from Quinoa and black beans. Vitamin C and antioxidants for healing bones and tissue repair, not to mention immunity from  Pomegranate, orange juice, jicama and garlic cloves. Healthy fats from coconut milk and oil, and avocado.  Energy boost from OJ and honey. Surprise sweetness for your sweeties from Jicama.

I’m lucky to work with some like minded coworkers who helped  inspire this meal by eating lots of quinoa, reintroducing me to Jicama, and supplying the Pomegranate fresh from her tree. Thanks ;) .

 

Tropical Quinoa

Quinoa Ingredients

1 cup coconut milk

1 cup quinoa

1/2 Onion chopped

1 Pomegranate- seeds removed and rinsed

1 Jicama chopped

1 can black beans

Tropical Dressing

1/2 cup OJ

1 Tbsp lemon juice

2 Tbsp Coconut Oil

2 Garlic cloves minced

2 Tsp honey

Salt and pepper to taste

1. Cook quinoa in large pot according to directions. Substitute 1 cup of water for 1 cup of coconut milk.

2. While quinoa is cooking, combine dressing ingredients and whisk.

3. After the quinoa absorbs the liquid, turn the heat to low. Stir in chopped onion, jicama, pomegranate seeds,  and black beans. Add in dressing. Stir and keep on low heat until warmed through.

You could also serve this cold, if you do not need the warmth….What is your solution to beating the cold grey days of winter?

This recipe was linked up at This Chick Cooks.