Baked Quinoa and Broccoli
This is a super simple one dish meal that has tons of flavor. Quinoa, broccoli and chickpeas are baked with lemon and garlic. It makes the perfect weeknight meal.
Tag: quinoa
Quinoa Tabbouleh Salad – Vegan and GF
Quinoa Tabbouleh Salad
With the temperature heating up I want recipes that don’t require a lot of cooking. Quinoa tabbouleh salad is so refreshing and perfect for hot summer days. It is full of fresh herbs and veggies and tossed in lemon vinaigrette. The tabbouleh can be made ahead of time and is perfect for a summer picnic, BBQ or potluck.
Vegan Kale and Sweet Potato Salad
Vegan Kale and Sweet Potato Salad
This is my new favorite way to eat kale. I have always cooked it, but it is so much better raw. I thought the kale would be more bitter, but it really has a great flavor when its raw. My son just wants it raw now too (unless I am making kale chips). He ate 3 huge servings of this salad. It is so colorful and it is packed full of nutrients and the quinoa gives the salad a little more protein.
I have been trying to eat more raw foods lately in an attempt to detox after the holidays. Some things, like kale, are great raw. Other things, like sweet potatoes, not so much. I have also greatly reduced my coffee consumption, which was really scary for a family for a few days, and given up refined sugar. I am feeling much better already, so hopefully I can stay on track this time.
Kale and Sweet Potato Salad
1 Tbsp olive oil
2 sweet potatoes peeled and cut into 1/2 inch cubes
1/2 cup quinoa, uncooked, rinsed
1 bunch kale
3 oranges sectioned
3 large carrots peeled and grated
1/2 cup raisins
Balsamic vinaigrette- recipe follows
Pre heat the oven to 400. Place the sweet potatoes on a large sheet pan and toss with the olive oil and a little salt. Roast them for about 20-25 minutes until they are fork tender. While the potatoes are roasting, cook the quinoa. Bring 1 cup of water to a boil in a small sauce pan. Add in the quinoa, reduce the heat, cover and simmer for 15 minutes. Remove the stem from the kale and chop it. Put the kale in a large bowl. When the potatoes and quinoa are finished, combine them with the kale and all the remaining ingredients and toss it together.
Balsamic Vinaigrette
1/4 cup balsamic vinegar
1 TBSP dijon mustard
1 TBSP agave nectar or honey
1/4 tsp salt
pepper to taste
Combine all the ingredients in a small bowl and whisk until well combined.
Vegan Quinoa Chick Pea Patties
Vegan Quinoa Chick Pea Patties
My family loves anything in patty form. If the kids can put ketchup on it even better, so this was a big hit with them. The quinoa and chick pea patties are not only delicious, but also a great source of protein, plus its gluten free. I actually came up with these when there wasn’t much food left in the house, so I was happy they turned out so great. I have been trying to get creative with the ingredients we already have in the house to save some money and not run to the store so much. My mom got my a huge bag of quinoa from a bulk food store, so there has been quinoa in a lot of our meals lately. Good think it is so yummy and versatile!
Quinoa Chick Pea Patties
2 Cans of chick peas rinsed and drained
1/2 cup of quinoa rinsed, plus 1 cup water
3 TBSP Olive Oil
1 small onion finely diced
1 medium carrot finely diced
2 cloves of garlic minced
2 tsp chefs blend seasoning or Mrs. Dash
1/4 cup chick pea flour
1 cup fresh spinach chopped
1 tsp salt
fresh ground pepper to taste
Bring the water to a boil in a small pot and add in the quinoa. Lower the heat, cover and simmer about 15 minutes. Heat 1 tbsp of the oil over medium heat and then sauté the onion, carrot and garlic about 5 minutes until tender. In a large bowl smash the chick peas (I used a potato masher) until there are no whole ones left. You want it to be chunky, you are not making hummus! Combine quinoa, onions and carrots and all the remaining ingredients (except the oil) with the chick peas and mix thoroughly. Form the mixture into patties, whatever size you like. Heat the remaining oil in a large skillet or on a griddle. Cook the quinoa patties about 5 minutes on each side until they are browned.
Vegan Quinoa Curry Salad
I was getting ready to go out of town for a few days, so I needed to make a quick dinner in the midst of packing. This meal is super easy to make, but is so good and nutritious. The quinoa is packed with protein. I served the quinoa with a collard green salad tonight, but I usually just put it over some mixed greens. You may want to double the recipe because it makes a great lunch the next day.
Quinoa Curry Salad
1 cup quinoa rinsed
2 cups of water
1 TBS Curry Powder
1/2 cup frozen peas
1/2 Cup shredded carrots
1 can chick peas drained and rinsed
1/4 Cup raw cashews chopped
1/4 Cup raisins
2 TBS Olive Oil
1 TBS Apple Cider Vinegar
Salt and pepper to taste
Bring the water to a boil in a medium sized pot. Add the quinoa and the curry powder. Turn down the heat to medium low and cover. Cook the quinoa for 15 minutes. Once all the water has been absorbed stir in the frozen peas and let the quinoa cool to room temperature. In a large bowl combine the quinoa carrots, chick peas, cashews and raisins. In a small bowl whisk together the oil, vinegar, salt and pepper. Pour it over the quinoa and mix it well. Can you serve it chilled or at room temperature.
Vegan Curry Quinoa Salad