Quinoa with Chickpeas, Sweet Potato and Raisins

This was the type of meal where I was crossing my fingers the entire time I was cooking it, unsure if I would like it.  Of course it sounded very intriguing when I came across the original blogger’s post which is why I decided to make it.  But I was totally doubting that cinnamon and raisins would work in a savory dish.  So it is definitely a combination of things that I wouldn’t have put together on my own but they actually combined very nicely in the end.

Quinoa with Chickpeas, Sweet Potato, and Raisins

Inspired by:  Eats Well with Others

Ingredients:

1 tbsp olive oil

1 small onion, diced

1 tbsp garlic, minced

1 tbsp fresh ginger, minced

1/2 tsp ground cumin

1 tbsp red curry paste

1/2 tsp ground cinnamon

1 cup quinoa

2.5 cups vegetable or chicken broth

1 can chickpeas, drained

1 tbsp honey

1/4 cup golden raisins

1 large sweet potato, cooked and diced (can use butternut squash)

1 tbsp dried basil (or cilantro) – optional

Directions:

Heat the oil in a large pot.  Add the onion and saute until tender, about 5 minutes.  Add the garlic, ginger, cumin, cinnamon, and curry paste.  Cook another minute.

Add the quinoa, broth, chickpeas, honey, and raisins.  Bring to a boil and then simmer, covered, for 10 minutes.

Add the sweet potato and continue to simmer, covered, for another 10 minutes.

Top with basil or cilantro if desired.  Add salt and pepper to taste.

Enjoy!

Tilapia & Quinoa with Basil and Pine Nuts

This really isn’t a recipe, but I thought I would share anyway since it involves my new favorite side-dish QUINOA.  Maybe it will give you inspiration to try something new?!

The other night I cooked a cup of quinoa in plain water as directed on the package.  Once the quinoa was cooked and liquid was absorbed, I stirred in a small handful of chopped fresh basil and a handful of pine nuts.

I served the quinoa with sauteed tilapia (pan fried?  I don’t know what you call it but I just cooked the fillets until opaque in a non-stick pan coated with Pam spray}.  I topped the tilapia with Parmesan and more basil. You could also bake the tilapia with a Parmesan crust.

It was light and tasty!  Enjoy!

Pineapple Cashew Quinoa

I mentioned a few posts back that I love quinoa and that I would be posting more recipes using quinoa soon.  Well, here you go!  It is safe to say that I am now obsessed with quinoa and am constantly looking for new recipes.  I love how nutritious it is!

What is also perfect (sort of) is that Tim is back on second shift so I can do whatever I want for weeknight dinners.  This means chick food galore!  I can eat vegetarian meals, have a bowl of cereal, just eat hummus and veggies, or any other random thing at all.  Tim would not go for this quinoa meal alone {if at all?}; he would probably at least need shrimp or salmon to go alongside.  But this was just fine for me.

Pineapple Cashew Quinoa

1 cup quinoa, rinsed and drained

1/4 cup water

1 cup canned pineapple juice

1 tsp low sodium soy sauce

3/4 cup cashews, toasted

2 tsp sesame oil

1 red bell pepper, coarsely chopped

1/2 red onion, finely chopped

1 or 2 carrots, chopped small

2 cloves of garlic, minced

1 cup frozen peas

1 can pineapple chunks {with juice reserved}

s & p – optional {I skipped adding salt because the cashews were salted}

Bring the water, tsp of soy sauce, and cup of reserved pineapple juice to a boil.  Add the quinoa, reduce to a simmer, cover and cook for about 15 minutes or until liquid is absorbed.

Meanwhile, toast the cashews in a dry skillet.  Then remove and set aside.  Add the sesame oil to the skillet, add the carrots, bell pepper, onion, and garlic.  Cook until crisp-tender.  Add the peas, then the pineapple chunks and heat through.  Then add the cashews and cooked quinoa.  Stir to combine.  Taste and add more soy sauce and/or salt and pepper.

Serve and enjoy!

I added sirracha to my serving and it was fantastic.

Other possible add-ins:

garbanzo beans

black beans

broccoli

edamame

fresh herbs

Quinoa with Black Beans

Quinoa (pronounced keen-wah) may sound a little unusual, but once you make it once you will be hooked.  Especially if you are looking for healthy alternatives to starches.  Quinoa is actually a seed and is a complete protein.  Use it instead of rice, add it to salads, the list really goes on and on.  It is healthy and filling!  I plan to post other recipes using quinoa soon.

Anyway, I served this side dish with the shrimp and sausage skewers from the other night.  It was very good.

Quinoa with Black Beans

1/2 a red onion, chopped very finely

1 tsp olive oil

1 cup Quinoa, rinsed

1.25 cups water

1/2 a can black beans, rinsed and drained

Saute the onion in oil until tender.  Add the water and bring to a boil.  Add quinoa, cover, reduce heat, and simmer for about 12 minutes.  Let stand about 5 minutes, fluff, add black beans.

Serves 4.

Goddess Bowls

This was my first time cooking and eating quinoa and I loved it.

It was kind of a laborious meal to prepare but I made it for lunch on a day off, so I had plenty of time.  I’m just not used to using 2 pots, one saute pan, my food processor, and various other things to prepare lunch!  Worth it though!  I had just worked out and was in the mood for something healthy.  It was so tasty!

Oh! Next time I’ll probably cut the recipe in half.  It makes a ton and I’m pretty sure Tim won’t eat something like this.  Looks like I’ll be taking this in my lunch for a few days. Hopefully leftovers are just as good!

Lightened Protein Power Goddess Bowls

Source:  Apple A Day

Ingredients:

For the bowl:

1 c. uncooked green lentils

1 c. uncooked quinoa

2 tsp. olive oil, for sautéing

1/2 red onion, chopped – I used a white onion

3-4 garlic cloves, minced

1 red bell pepper, chopped – I used a green bell pepper

1 large tomato, chopped – I omitted

3 c. spinach or kale, roughly chopped – I used 6 cups of kale

1/2 c. fresh parsley, minced – I omitted

salt & black pepper, to taste

lemon zest and wedges, to garnish

For the dressing:

1/4 c. tahini

3 garlic cloves

1/2 c. lemon juice (about 2 lemons)

1/4 c. nutritional yeast – I omitted due to not knowing what the hell it is??

2 TBSP extra-virgin olive oil

1 tsp. salt & freshly ground black pepper, or to taste

3 TBSP water, or as needed

Directions:

1. Cook lentils and grain of choice according to package directions.  Drain and set aside.  (This can be done the night before.  Just keep in the refrigerator and bring to room temp before continuing the recipe.)

2. While the lentils and grain are cooking, prepare the dressing by combining all ingredients in a food processor.

3. In a large skillet over medium-low heat, add the olive oil.  Sauté the chopped onion and minced garlic for approximately three minutes. Add the red pepper and tomato and sauté for another 7-8 minutes.

4. Stir in kale and sauté for another few minutes, just until tender.  Add the dressing, lentils, and quinoa, and simmer on low three minutes more.

5.  Remove salad from the heat and stir in parsley.  Garnish with lemon wedges and zest.

Serves six.