Category Archives: Quinoa

Cheezy Rice/Quinoa & Lentil Bake

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I’ve made this a few times and the kids always love it. There are so many different variations of this dish so get creative! You can make this with or without the spinach and tomato addition. A few people said they used the leftovers as dip! I used it (in my next post) for Leftovers Lasagna! Enjoy!

Cheezy Rice & Lentil Bake

Cheezy Rice & Lentil Bake

Cheezy Rice & Lentil Bake (with Spinach/Tomato/Quinoa option!)

INGREDIENTS

3 cups low sodium veggie broth or water
3/4 cup uncooked lentils – I used green lentils
1/2 cup uncooked brown rice or quinoa
3/4 cup chopped onion
1 Tbsp italian seasoning
1 tsp garlic powder
* 10oz package frozen spinach (optional)
* 1-15oz can diced tomatoes, drained OR 1 box Pomi chopped tomatoes, drained (optional – you could use 1 cup chopped sun dried tomatoes here too!)
** Cheeze recipe below

Possible additions – artichoke hearts (add to the spinach version!), 1 cup chopped sun dried tomatoes, soaked for 30 minutes (instead of Pomi or canned), green chiles, red pepper flakes, use leftovers from Spinach Artichoke Dip instead of the LowFat Nacho Cheese…

INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Mix all ingredients except the cheese in a baking dish (I use an 11 x 7 for the original recipe – used a 9 x 13 with the spinach and tomato addition).
3. Cover with foil and bake for 1 hour 10 minutes – (the quinoa/lentil/spinach took about an hour)
4. Make the cheese sauce before the time is up – takes about 5 minutes.
5. Remove the foil, add the cheese (recipe below), stir well and bake for an additional 15 minutes or until golden brown and bubbly.

** If using tomatoes, add them in and stir 5 minutes before it’s done.

Low Fat Vegan Nacho Cheese

Ingredients
¼ cup raw cashews – I soaked mine for a few hours first
⅔ cup non-dairy milk – I used unsweetened almond milk
2 tsp yellow miso paste
½ tsp lemon juice
2 tbsp nutritional yeast
½ tsp onion powder
½ tsp salt
2 tsp arrowroot or cornstarch
¼ cup roasted red bell peppers – I use a whole one from the jar
½ tsp cumin
¼ tsp black pepper
a dash of cayenne pepper

Cheese Instructions

Combine all ingredients in a food processor or Vitamix type blender and process until smooth and creamy.

Cheezy Quinoa & Lentil Bake made with spinach and tomatoes - stir all ingredients in one pan before baking!

Cheezy Quinoa & Lentil Bake made with spinach and tomatoes – stir all ingredients in one pan before baking!

Make your cheeze sauce!

Make your cheeze sauce!

Quinoa & Lentil Bake - ready for cheeze and tomatoes!

Quinoa & Lentil Bake – ready for cheeze and tomatoes!

Add in cheeze sauce and stir

Add in cheeze sauce and stir

Put back in oven, uncovered

Put back in oven, uncovered

Add in tomatoes 5 minutes before cook time is done

Add in tomatoes 5 minutes before cook time is done

Yummy!

Yummy!

Quinoa & Lentil Bake with Spinach & Tomatoes

Quinoa & Lentil Bake with Spinach & Tomatoes

Indian Veggie Curry

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This is a really delicious curry dish without all the crazy ingredients. We all enjoyed this very much, even the kids! Again, not the best picture but as you know I’m usually pressed for time! 😉

This makes about 6-8 decent sized servings, plenty for leftovers!

Indian Veggie Curry

Indian Veggie Curry

Ingredients: 

Water/Veggie Broth for sauté 

1 large onion, chopped
4 cloves garlic, minced
2 to 3 Tbsp minced ginger (I like 3)
2 tsp ground cumin
1 tsp ground coriander
1 to 2 tsp curry powder (I used 2 tsp of Kashmiri Curry from World Spice. It’s very mild, my kids like it!)
1/2 tsp turmeric
1 cinnamon stick
4 carrots, peeled and sliced
4  small sweet potatoes OR 2 large ones , peeled and chopped
5-6 cups spinach or kale (I used lacinato kale)
3 celery stalks , chopped
1 green pepper ( optional)
2 cans coconut milk (I used one regular and one lite)
2 Tbsp tomato paste 
1 tsp sea salt, or to taste
1/2 cup of chopped cilantro

1 block of extra firm tofu – drain, press and cubed – optional

( you can add any other type of veggies or herbs you would like)

INSTRUCTIONS

1. Water/broth sauté diced onions until soft. Add garlic , ginger, ground cumin, ground coriander, curry powder, turmeric, cinnamon stick and sauté for 5 min.

2. Add carrots, spinach/kale, celery , carrots, sweet potatoes, green pepper or any other veggies, coconut milk , tomato paste , cilantro, sea salt. Add in some veggie broth or water if you feel as though there isn’t enough liquid.

3. Stir well, bring to a boil then cover simmer on medium heat for 25 to 30 min or until all veggies are soft. If using tofu, add it in 10-15 minutes before it’s all done.

4. Remove cinnamon stick. Let it sit for a few minutes before serving to let the sauce thicken.

5. Serve over rice or quinoa (I used quinoa)

** Note: you can add vegetable broth or a little water if you feel you need more liquid

Saute onions until soft then add garlic, ginger and spices. Cook for 3 more minutes.

Saute onions until soft then add garlic, ginger and spices. Cook for 3 more minutes.

Add in all the veggies, coconut milk, tomato paste and stir well. Bring to a boil cover and simmer over medium until veggies are done. About 20-25 minutes...

Add in all the veggies, coconut milk, tomato paste and stir well. Bring to a boil cover and simmer over medium until veggies are done. About 20-25 minutes…

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Add in the cubed tofu 10 minutes before it's done, stir well.

Add in the cubed tofu 10 minutes before it’s done, stir well.

Ready to serve! I let mine sit for a few minutes to let the sauce thicken.

Ready to serve! I let mine sit for a few minutes to let the sauce thicken.

Cash loves it!

Cash loves it!

Ava does too!

Ava does too!

Fiesta Bean Salad with Basil Lime Dressing

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Talk about a protein powerhouse! This salad is pretty easy to put together and perfect for a quick lunch or dinner. If you have little kids, like I do, you totally understand how important quick meals are!! I originally made this salad without the Basil Lime Dressing but my hubby insisted I post it together since it was so good. We haven’t tried this out on our kids yet but we will soon. I’m thinking it may be a bit spicy for them but we shall see 🙂

If you don’t want to make the dressing, just add the lime juice and agave to the salad recipe. I thought about adding chopped cilantro but I though it might be a bit much with the basil dressing. Next time I’ll add some chopped jicama and maybe some corn as well. Hope you enjoy it as much as we did!!

Fiesta Bean Salad with Basil Lime Dressing

Fiesta Bean Salad with Basil Lime Dressing

Fiesta Bean Salad with Basil Lime Dressing

Ingredients:

  • 1 large 28oz can chickpeas OR 2-15oz cans, rinsed and drained – SAVE THE LIQUID FOR THE DRESSING!!!
  • 1-15oz can black beans
  • 1 1/2 – 2 cups sprouted green lentils (optional but adds a nice crunch. Not sure how to sprout lentils? SEE HERE)
  • 1 large red pepper, diced small
  • 1 cucumber, diced
  • 2 cups spinach, chopped
  • 4 cups prepared quinoa – I added mine after it had cooled for about 20 minutes, still pretty warm
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper (This amount gave it a little kick but not too much. Adjust as you wish)
  • 1/4 cup raw pumpkin seeds
  • 1 large avocado, diced

Basil Lime Dressing

* You can double this recipe and keep what you don’t use for other salads… it’s pretty good!

2-3 Tbsp agave
1/8 cup lime juice
1/8 cup apple cider vinegar

1/3 cup fresh basil (roughly chopped)

1/2 cup bean liquid from canned beans

1/4 tsp salt
1/8 tsp pepper

Mix all ingredients in a high-powered blender until completely blended. Refrigerate until ready to serve.

Directions:

  1. Add beans, lentils, red pepper and cucumber together in a large bowl. Mix gently.
  2. Add cumin, coriander and cayenne pepper and mix throughout.
  3. Add quinoa and spinach and gently combine mixture until fully mixed.
  4. Add pumpkin seeds and… you guessed it! Mix gently 😉
  5. Add as much dressing as you’d like and combine until completely mixed.
  6. Serve with chopped avocado on top!

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Add spinach, cumin, coriander and cayenne pepper. Mix gently.

Add spinach, cumin, coriander and cayenne pepper. Mix gently.

Add warm quinoa and mix gently

Add warm quinoa and mix gently

Add pumpkin seeds

Add pumpkin seeds

I made extra dressing for later - doubled recipe

I made extra dressing for later – doubled recipe

Serve with chopped avocado!

Serve with chopped avocado!

 

 

 

 

 

Curried Quinoa and Adzuki Bean Burger Wraps

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You’re probably saying adzuki what? That’s what I said when I first heard about these little red beans. Burgers are a staple in our house lately (easy finger food for our 1-year old) and I’m always up for a new bean so I added some to my last Nuts.com order. To be honest, these burgers came out a little bland so I decided to spruce them up a bit with a few toppings and WALAH… YUMMY GOODNESS!!! Okay… enough with the caps lock, you get the picture 😉

Curried Quinoa & Adzuki Bean Burger Wraps

Both of our kids love these burgers smeared with a little hummus and topped with chopped avocado. I prefer the wrap thing myself. My best friend came over for dinner with her nephew a few nights ago when I served these burgers… he wasn’t a fan but our son was happy to eat his share!

First bite… not sure yet (Friend is NOT amused with these burgers!)

He likes them!! YES!!!! (Friend still not amused)

“Hey if you don’t want your burger, I’ll eat it…”

“No really… TAKE IT!”

Yummy! (Friend still not amused)

LOL!!! Had to share those pics, they’re too funny! Okay… onto the burger recipe.

NOTE: Once you make the burgers, here are the ingredients I used to make the wraps:

* Collard Greens – pick larger ones for wraps

* Mango Chutney (from Trader Joe’s)

* Plain Hummus (I make my oil-free hummus or use Trader Joe’s Mediterranean Hummus in a pinch)

* Lentil Sprouts (See my sprouting post)

* Avocado

Original burger recipe from Choosing Raw… great site!!!

Curried Quinoa and Adzuki Bean Patties (vegan, gluten free, soy free)

Makes 6-8 Burgers

1/2 cup quinoa, dry
1 3/4 cup cooked adzuki beans (I buy mine from Nuts.com – $3.99/lb for organic)
3/4 cup chopped onion
1/4-1/2 cup chickpea flour
2 tsp curry powder
1 tsp cumin
3/4 tsp sea salt (or to taste)
Black pepper to taste
Cooking spray (I use the spectrum brand) or a scant amount of coconut oil for sauteeing and grilling

1. Bring 1 cup water to boil and add the quinoa. Lower heat to a simmer, cover and cook for 15 minutes WITHOUT OPENING THE LID! Remove from heat and let sit, fluff with a fork.

2. Sautee the onion till golden and tender.

3. When quinoa is done, add quinoa, onion, chickpea flour, and adzuki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate. If at any point you feel as though you’re overprocessing, you can transfer the bean and quinoa mixture to a bowl and mix with your hands!

4. Shape mixture into six patties and spray a skillet or pan with coconut oil. Cook for five minutes over medium heat, flip, and continue to cook for another five minutes or so.

Add cooked quinoa, onion, chickpea flour, and aduki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate.

Spoon mixture into hot pan and smash a bit to resemble burgers

When burgers are done, let cool a bit then assemble your wrap. I did this order: collard green. hummus, burgers, mango chutney, avocado then lentil sprouts. Ready to wrap!

Pretty little wrap!

Time to eat!

California Quinoa Salad (Whole Foods Copycat!)

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You have no idea how happy I am that I can make this at home now. I’ve been dreaming about this oil-free quinoa salad from Whole Foods ever since I brought a tiny little container of it home and devoured it in two seconds. I searched the internet for a copycat recipe but no luck… I saved the label from the container and decided to figure it out on my own!

Copycat Whole Foods “California Quinoa Salad”

This recipe makes plenty of leftovers to last you for a few (or more) days. Perfect for busy people who enjoy quick and easy leftovers. All of these measurements were estimations, just throw in the ingredients to suit your tastes. I really don’t think you could mess this up!

I’ve been eating this so fast, I haven’t had a chance to put it in a bowl and take a proper picture so please forgive me! Just trust me, you don’t need a fancy picture of this one… I PROMISE you will love it!!!

California Quinoa Salad

1 cup mixed quinoa from Trader Joe’s – regular quinoa or red quinoa would work well here too

2 cups water (for cooking quinoa)

1 cup lentil sprouts (optional but adds a yummy crunch!)

1/2 package frozen mango from Trader Joe’s, thawed OR 1-2 diced fresh mango, diced)

1/4 large red onion, diced

1/2 medium to large red pepper, diced

1/2 small bunch cilantro, chopped 

1 cup shredded, unsweetened coconut (optional but good!)

1/3 cup unsalted, dry-toasted slivered almonds

3/4 cup raisins (currents and cranberries will work too!)

1 1/2 cups frozen edamame, thawed

Juice of 2-3 limes

2-3 Tbsp Balsamic Vinegar (I like to use fig balsamic vinegar)

Instructions:

1. Rinse quinoa well, cook as directed.

2. Fluff quinoa well when done, spread out and let cool.

3. Add all other ingredients and toss.

4. Enjoy cold!!

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Sweet Potato Curry with Kale & Chickpeas

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I love any excuse to use curry! I go though phases where I cook with it all week, then I forget about it for awhile. I always come back to it though, I just ordered a few new curries from World Spice Merchant and I can’t wait to try them!

I made this one at my in-law’s house, it was a huge hit! I served this over quinoa but it would be great over brown rice or any other tasty grain! My toddler really enjoyed this as well!!

Sweet Potato Curry with Kale & Chickpeas

Serves: 4 to 6

  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, minced
  • 2 large sweet potatoes or 4 medium garnet yams, peeled and cut into large dice
  • One 16- to 20-ounce can chickpeas, drained and rinsed OR 2 – 2 1/2 cups cooked chickpeas
  • One 16-ounce can diced tomatoes (I used no-salt added fire roasted flavor!)
  • 2 scallions, thinly sliced
  • 2 teaspoons good-quality curry powder, or more, to taste (I used Kashmiri Curry)
  • 2 teaspoons minced fresh ginger, more or less to taste
  • 1 teaspoon ground cumin, or more, to taste
  • 8 to 12 ounces chard, any variety, or a combination of chard and beet greens – I used kale
  • 1/4 cup chopped cilantro or parsley, or more or less to taste – I used cilantro
  • 1/4 cup raisins, optional (but HIGHLY recommended)
  • Salt and freshly ground pepper to taste

Water sauté onion and garlic in a large pan until golden. Add the sweet potato dice and  cup and a half or so of water; bring to a simmer and cook until just tender, adding just enough additional water if needed, as they cook, to keep the mixture moist.

Stir in the chickpeas, tomatoes, scallions, curry powder, ginger, and cumin and bring the mixture to a simmer again; cook over low heat for 10 minutes or so, until the sweet potatoes are tender.

Meanwhile, strip or cut the kale/chard leaves (and beet greens, if using) away from the stems. Slice the stems thinly, and cut the leaves into strips.

Add the kale/chard to the skillet, in batches if necessary, and cover. Cook briefly, just until the chard wilts, then stir in. Cook over low heat for 5 minutes, or until the chard is tender but not overdone. Stir in the cilantro and optional raisins. Season with salt and pepper, then serve.