Veggie Quinoa Salad

A colourful and irresistibly refreshing salad packed with crunchy vegetables and gluten-free protein rich quinoa.

Ingredients:

1/2 cup uncooked quinoa

1 medium carrot, shredded

1/2 cup diced red bell pepper

1/2 cup diced cucumber

1 cup frozen kernel corn, defrosted

1 cup cherry tomatoes, quartered

1/4 cup diced red onion

1/4 cup fresh chopped parsley

Dressing:

2 tbsps white wine vinegar

1 tsp Dijon mustard

1 tsp maple syrup

2 tbsps light olive oil

salt and pepper to taste

Cook the quinoa as directed then cover and cool. Combine all the vegetables and parsley with the cooled quinoa and refrigerate. Mix the dressing ingredients together and when ready to serve pour the dressing on and toss together.  Serves 6 as a side or 2-3 if adding a protein for a meal. 

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Quinoa Stuffed Acorn Squash

Serve this quinoa stuffed squash as a vegetarian dish or side to any meat. Healthy quinoa, tart cranberries, mushrooms, green onions and crunchy pecans all finished with a sweet note from the balsamic glaze. 

Ingredients:

 1/4 cup quinoa

2 tbsps chopped pecans

2 tbsps dried cranberries

1 cup roughly chopped mushrooms

2 green onions, sliced separating green and white

1/2 cup vegetable or chicken broth

2 tbsps olive oil

salt and pepper to taste

1 tsp dry thyme

1 tsp dry parsley

balsamic glaze

To start, cut the squash in half from stem to blossom end and remove the seeds. Brush with 1 tbsp olive oil, salt and pepper. Place cut side down on a lined baking sheet and roast in a 350°F oven for 45-50 minutes or until tender. Reduce oven heat to 300°F. Bring broth to a boil and add the quinoa, cover and reduce heat to a simmer for 20 minutes. Meanwhile heat 1 tbsp olive oil to medium heat in a skillet. Add the white slices of green onion and the chopped mushrooms. Sauté 5-8 minutes. Add the cranberries, thyme, parsley and pecans. Once quinoa is cooked add to the skillet. Spoon into squash halves and bake in a 300°F oven for 10-15 minutes. When ready to serve drizzle with balsamic glaze and green slices of green onion. Serves 2

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Quinoa Beef Stuffed Peppers

Fiber rich quinoa and lean ground beef pack a protein punch in these delicious stuffed peppers while the scotch bonnet pepper adds a little heat.

Ingredients:

1/3 cup dry quinoa

3/4 cup water

1 lb lean ground beef

1 egg

1/2 cup chopped fresh parsley

1/2 cup chopped onion

1/2 - 1 scotch bonnet pepper, finely chopped

2 tsps ground cumin

1 tsp chili powder

1 tsp garlic powder

salt and pepper to taste

1/2 cup cottage cheese

1 cup tomato sauce

4 bell peppers

1 cup shredded cheddar 

First cook the quinoa. Bring the water and quinoa to a boil then cover and reduce heat to a simmer. Cook 15 minutes then remove from heat, fluff and let cool. Mix the beef, egg, parsley, onion, scotch bonnet, cumin, chili powder, garlic powder, salt, pepper and cottage cheese together. Add 1/2 cup tomato sauce. Fold in the cooled, cooked quinoa. Cut the peppers in half and clean out, then stuff each with the beef/quinoa filling and place in an oiled 13 X 9" baking dish. Flatten the top of the filling then spoon 1 tbsp of tomato sauce on each pepper half. Bake uncovered at 375°F for 40 minutes, then add the shredded cheese and broil 2 minutes. The internal temperature should read 160°F.  Serves 4

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Shrimp and Quinoa Stir Fry

There was so much rich umaminess (is that a word?!) to this dish! Surprisingly simple yet it hit the taste buds just right! 

Ingredients:

1/2 cup quinoa

3 tsps vegetable oil

8 oz (1/2 lb) shrimp

1/2 cup finely chopped carrot

1/2 cup diced mushrooms

1/2 cup thinly sliced red onion

2 tsps minced garlic

2 tbsps sliced garlic scapes or green onions

1/2 cup chopped kale

1/4 cup low sodium soy sauce

2 tsps sesame oil

2 tsps rice wine vinegar

1/2 tsp freshly grated ginger

fresh chopped parsley and black sesame seeds to garnish 

Cook the quinoa as directed. While that cooks heat 1 tsp vegetable oil in a large skillet to medium high heat. Add shrimp and cook about 3 minutes or until opaque. Remove to a covered bowl. Add 2 tsps vegetable oil to the same skillet and add the carrot, mushrooms, onion, garlic, garlic scapes and kale, cooking 3 minutes stirring occasionally. Combine the soy sauce, sesame oil, rice wine vinegar and fresh ginger. Reduce the heat to low and add the shrimp, quinoa and sauce. Stir and heat through for 3-4 minutes. Plate and top with fresh chopped parsley and black sesame seeds. Serves 2 

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Thai Quinoa Salad

Simple and healthy, with a base of plant-based protein quinoa, lots of veggie crunch and a thai-inspired peanut dressing.

Ingredients:

2 tbsps peanut butter

2 tbsps soya sauce

1 1/2 tsps honey

1 1/2 tsps red wine vinegar

1 tbsp lime juice

1-2 tsps fresh grated ginger

2 tsps spicy chili oil

1/2 tsp sesame oil

1/2 tsp dry coriander

1 cup cooked, cooled quinoa (or pre-cooked and packaged)

1 1/2 tsps olive oil

8 oz packaged cole slaw mix

1/2 red bell pepper, diced

2 green onion tops, sliced

1-2 tsp dry parsley

3/4 cup frozen and thawed edamame beans

Mix the peanut butter and soya sauce together, microwaving just a few seconds to thin and whisk it. Then add the honey, red wine vinegar, lime juice, ginger, spicy chili oil, sesame oil and coriander. Set aside.

Add 1 1/2 tsps olive oil to a pan and heat to medium high. Add 1/4 cup of the quinoa and fry it 7-10 minutes to toast it. This pre-cooked and packed quinoa I found was so easy. Having said that, cooking quinoa doesn't take very long, about 15 minutes, so use whatever you find. Once the 1/4 cup of quinoa is toasted set that aside.

In a large bowl add the rest of the quinoa, coleslaw, red bell pepper, green onions, parsley, and edamame. Pour in about 1/2 - 3/4 of the dressing, toss together and serve. Leave the rest of the dressing on the table for those who may want to add more to their plate.

Serves 2-3

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Quinoa Fall Salad

Healthy quinoa, salty halloumi and pops of sweetness from cranberries and apple make this salad a fall favourite!

Ingredients:

1 1/2 cups cooked quinoa, cooled

4 cups chopped romaine lettuce

1 medium apple, chopped or sliced

1/2 cup chopped walnuts

1/2 cup dried cranberries

1/2 cup cubed and fried halloumi

Dressing:

1/2 cup light olive oil

1/4 cup lemon juice

2 tbsps maple syrup

1 1/2 tsps dijon mustard

salt to taste and a few grinds of black pepper

Simply whisk the dressing ingredients together then, when ready to serve, toss with all the salad ingredients in a large bowl.

And if you are interested in making your own halloumi check this out:

https://hotandcoldrunningmom.blogspot.com/2021/09/homemade-halloumi.html

Quinoa with Everything Green

All the green veggies and quinoa too! High protein and fiber in a light and satisfying salad. Keep it vegetarian using water or vegetable broth to cook the quinoa, or use beef or chicken broth with cooked meat added if you like that.

Ingredients:

2 cups broth or water

1 cup quinoa (I used this one with ancient grains)

1 cup edamame beans

1  1/2 cups chopped spinach

1 cup diced cucumber

1 avocado, sliced

2 tbsps chopped fresh parsley

1 tsp dry oregano

2 tbsps fresh lemon juice

1 tsp minced garlic

1 tbsp light olive oil

First, cook the quinoa as directed on package then refrigerate for about 30 minutes or until chillled.

Mix the prepared veggies in a large bowl. Combine the parsley, oregano, lemon juice, garlic and olive oil. Add the cooled quinoa to the vegetables, then toss well with the dressing.

Refrigerate until ready to eat and top with sliced avocado.

Serves 2 as a main or 4 as a side.

Simple Quinoa and Orzo

 Light vegetarian fare...

1  1/2 cups vegetable broth

1/2 cup orzo

1/2 cup quinoa

1 tbsp avocado oil

1 tbsp butter

1 cup quartered mushrooms

1 tbsp minced garlic

1/2 cup red and/or green sweet pepper

1 green onion, sliced thinly

1 tsp dried oregano

1/4 tsp turmeric

1/4 tsp black pepper

Bring broth to a boil, then add the orzo and quinoa. Reduce heat and simmer, covered, 15 minutes. Remove from heat and let stand covered for 5 minutes.

Heat the oil and butter in a large skillet. Sauté the mushrooms 2-3 minutes, then add the garlic, sweet pepper and onion. Cook 2-3 minutes longer.

Add the quinoa and orzo to the skillet along with the oregano, turmeric and black pepper.

Stir together until all warmed through and it's ready to serve!

Serves 2 as a meal, 4 as a side.

Warm Quinoa Salad

Served warm or at room temperature this super healthy dish can be eaten as a side or a main, maybe add some halloumi, salmon or chicken if you're not vegetarian. And when (if) the weather every warms up you can always serve this chilled.

Ingredients:

1 cup cooked quinoa (cooked in vegetable broth)

1 tbsp avocado oil

1/4 cup diced carrots

1/4 cup diced red pepper

1/4 cup diced red onion

1 tsp minced garlic

1 cup chopped spinach

1/2 tsp cumin

1 tsp dry parsley

1 tsp fresh lemon juice

Once you've cooked the quinoa set it aside. Heat the oil in a large skillet and add the carrots, red pepper and red onion. Cook, covered, on medium heat about 10 minutes or until carrots are tender. Stir in the garlic and cook one more minute.

Lower the heat and add the quinoa and spinach.

Mix the lemon juice, cumin and parsley and toss well before serving.

Serves 2 as a main, 4 as a side.

Colourful Quinoa and Strawberry Salad

I like what balsamic gives to strawberries, but if you want a lighter dressing change up the balsamic for a white wine or apple cider vinegar.

3 cups cooked and cooled quinoa
2 tbsps fresh cilantro, chopped
1/2 yellow pepper, chopped
1 celery stalk and leaves, chopped
1 cup chopped strawberries

1/4 cup lime juice
3 tbsps balsamic vinegar
6 tbsps olive oil
1/2 tsp garlic powder
1 tbsp honey
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin

Prepare your first 5 ingredients and mix them in a large bowl.

Mix the dressing together and stir into the salad.  
Refrigerating the salad for a couple of hours gives the flavours a chance to blend.

Great as a main or side dish

Bean and Quinoa Vegetarian Chili

This makes enough chili for 6-8 people.  But if they really like it, maybe only 4-6 people as they'll be coming back for seconds.

1 cup uncooked quinoa
28 oz can diced tomatoes
3 cups vegetable broth
2 cups water
19 oz can black beans, rinse and drain
19 oz can red kidney beans, rinse and drain
19 oz can chick peas, rinse and drain
12 oz can kernel corn, drain
1 small onion, diced
1 red or green pepper, diced
1 chili pepper, finely diced
2 tbsps minced garlic cloves
3 tbsps chili powder (don't skimp here)
1 tsp cumin
1 cinnamon stick
1 tsp onion powder
1 tsp black pepper
1/2 tsp salt
1/2 cup chopped eggplant, optional
(I had this bit of eggplant leftover from the Eggplant Cream Cheese Rollatini from last week.  Here's the link http://hotandcoldrunningmom.blogspot.ca/2015/03/eggplant-cream-cheese-rollatini.html )

Mix everything together in a deep pot.

Bring to a boil, then reduce heat to medium/ medium low, cover and simmer for 1 hour.

Love a dollop or two of sour cream on top.

Hot or Cold Good Stuff Granola

You can eat this granola in chunks for a snack, crumbled on top of your yogurt or ice cream or even use it as a great hot cereal. Check it out.

4 cups rolled oats
1 cup uncooked quinoa
1/2 cup ground flax
1/2 cup roughly chopped almonds

1/2 cup brown sugar
1/2 cup honey
1/4 cup canola or vegetable oil

1 tsp cinnamon
1/4 tsp salt

In a large bowl mix first 4 ingredients together, set aside.

In a saucepan mix brown sugar, honey and oil together and heat until sugar is dissolved. Pour over the dry stuff and mix together. Cutting through with 2 spoons works well.  

Spread out on a large parchment lined cookie sheet and sprinkle with cinnamon and salt.
Press down with back of spoon.
Bake in a 250 F oven for 40-45 minutes.

Some of it will come out in chunks.  Good to pack for snacks. While the rest will be loose.  Just store it in a cookie tin or jar until ready to use.

For one serving of hot cereal just take 3/4 cup water and bring it to a boil. Stir in 1/3 cup of granola and simmer for about 5 minutes or until the water is absorbed.  Top it with dried cranberries, cacao nibs, raisins, coconut....just about anything your heart desires. And a little milk or cream doesn't hurt either.

And here it is with some coconut yogurt and cried cranberries.

Blueberry Quinoa Breakfast

Creamy warm comfort-food breakfast. I made it for a change from oatmeal and cream of wheat.  But it might have just become my new favourite hot cereal!

1 cup uncooked quinoa
2 cups milk
pinch salt
1 tbsp whey powder (optional)
1/2 tsp vanilla
3 tbsps honey
1 cup blueberries
2 tsp ground flax
2 tbsps slivered almonds

Rinse quinoa and strain until water runs clear.  Now in a saucepan warm the milk on medium temperature 2-3 minutes.  Stir in the quinoa,  salt and whey if you are using it. Simmer on medium-low about 20 minutes, until liquid is absorbed.

Remove from heat and stir in vanilla, honey and blueberries.

Serve topped with ground flax and slivered almonds.
And a little table cream poured over the top makes it even creamier!

Savory Turkey Singles

This recipe will make 12 individual turkey muffins.  Great served with salsa or sour cream.

3/4 lb (2 cups) chopped cooked turkey
1  1/2 cups shredded mozzarella
1/4 cup caesar (with bacon optional) salad dressing
1 tsp ground cumin
2 tbsps chopped fresh parsley
1/4 cup cooked quinoa

1/2 cup baking mix (Bisquick)
1/2 cup milk
2 eggs
parmesan

Mix the first 6 ingredients together and set aside.
In another bowl mix together the Bisquick, milk and eggs.

Prepare a muffin tin with cooking spray and pour 1 tbsp of egg mixture into each cup. On top of that add 2 heaping tbsps of the turkey mixture. Pat down gently.

And finish up with another 1 tbsp of egg mixture.
Sprinkle a pinch of parmesan over each muffin.  (I had a little dill so that ended up on top too, but you don't need it)

Bake at 375F for 28-30 minutes
Look how beautifully browned they are!

And they all came out of the muffin tin easily with lovely crusty sides. I can't get over how great the sides of these little guys are!