Ingredients:
1 cup of quinoa, uncooked
2 cups of vegetable broth or water
1 onion, diced
3 tomatoes, diced
1/4 cup of chickpeas
1/4 cup of black olives
1/2 cup of crumbled feta
olive oil
1 lemon
salt and pepper to taste
Directions:
1. Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. Fluff with fork, then set aside.
2. Heat up 1 tablespoon of olive oil in a large frying pan. Saute onions until golden. Add tomatoes and cook until tender. Add chickpeas and black olives and cook for several minutes. Remove from heat.
3. Place cooked quinoa in a large bowl or serving platter.
4. Add tomato mixture on top.
5. Top with crumbled feta
6. Drizzle olive oil on top of salad.
7. Squeeze lemon and season with salt and pepper on salad.
Ingredients:
1 cup of quinoa, uncooked
2 cups of vegetable broth, chicken broth or water
2 cups of peeled and cubed butternut squash
1 tablespoon olive oil
1/4 tsp. salt
1/4 tsp. black pepper
1.4 tsp. nutmeg
1/4 tsp. cumin
1/2 cup of craisins
1/2 cup of slivered almonds
Optional Dressing:
olive oil
1 lemon
honey
Directions:
Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. While the quinoa cooks, place the butternut squash on a baking sheet. Drizzle olive oil on top, and season with salt, pepper, nutmeg and cumin. Mix well. Roast in oven, uncovered on 400′ for 20-30 minutes until cooked through and soft but slightly firm. Place cooked quinoa in a large bowl. Add the roasted butternut squash, craisins and slivered almonds. Now, to dress or not to dress…I prefer my salads naked but if you like a little something something, then drizzle olive oil and honey on top and squeeze a fresh lemon.
I am going through a quinoa craze. I love the stuff! It’s satisfying, and goes with just about everything. These mushrooms are stuffed with a savory tomato quinoa mixture that almost tastes like meatballs. That’s how Zach of The Yiddish Players Club described them! (which of course got me thinking of the next dish I MUST whip up, Quinoa Meatballs!)
*Tips/Tricks:
I had a lot of leftover quinoa mixture, so I decided to stuff boneless, skinless chicken breast with it and it came out GREAT! You could also stuff a baked potato with it,buy two containers of 8 oz. mushrooms so there are more mushrooms to stuff, or eat it plain.
Ingredients:
1 cup of quinoa, uncooked
2 cups of vegetable broth, chicken broth or water
1 onion, diced
4 cloves of garlic, diced
1 can of diced tomatoes
1 8oz. container of mushrooms ( I got mushroom stuffers, but button mushrooms or any other would work)
1 tablespoon freshly chopped parsley (you can swap for basil or cilantro if you like the taste of those better)
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup of bread crumbs plus more for topping
1 8oz. can of tomato sauce
Directions:
1. Wash and clean mushrooms with a paper towel.
2. Chop off mushroom stems and set aside.
3. Place mushroom caps in a baking pan.
4. Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. Fluff with fork, then set aside.
5. In a large frying pan, saute the diced onion and 4 garlic cloves until tender. Add the can of diced tomatoes, chopped mushroom stems, chopped parsley and salt and pepper. Cook for 5 minutes.
6. Remove from pan and put tomato mixture in a bowl. Add 1/2 cup of breadcrumbs, mix well. Add the cooked quinoa. Mix well.
7. Scoop quinoa mixture into the mushroom caps.
8. Drizzle tomato sauce on top of stuffed mushrooms, sprinkle bread crumbs on top.
9. Bake in oven on 400′ for 20-25 minutes until top is crispy and mushrooms are tender.
If you like pizza, but not the heavy feeling that usually comes with eating carbs, you will LOVE this dish! It’s a quick and delicious way to indulge in everyones favorite meal without the guilt or calories.
Ingredients:
1 large zucchini
1 cup of Pizza Sauce (my fav is Don Pepino)
1 cup of shredded cheese
2 tablespoons olive oil or spray olive oil such as PAM
My mother-in-law prepares this dish every holiday! It’s a real crowd pleaser. It makes a beautiful centerpiece and is a fun way to get the meal started. You can prepare the veggies in advance and store in containers or plastic baggies until ready to assemble.
In the center of a large round serving dish, on top of a bed of lettuce, place black beans (from 1 can, drained and rinsed). Then around the black beans place separate sections of the following:
Corn (scrape kernels from two raw ears of corn)
Avocado, diced
Tomato, diced
Bell pepper, diced
Red onion, chopped
Carrots, chopped
Mix and pour the following sauce on top of everything right before serving:
3/4 cup of tomato juice
1/2 cup cilantro, chopped
1/4 cup fresh lime juice
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp cumin
1 small jalepino pepper, halved and seeded (optional)
