Category Archives: Quinoa

Taco Soup with Quinoa

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I was craving taco soup when I found this recipe with quinoa added… score! Why didn’t I think of that?!? Leave it to Nava Atlas to think of something like that, she has awesome recipes! This recipe is from her site VegKitchen.com. My toddler ate two bowls of this!

Taco Soup with Quinoa

TODDLER APPROVED!!

I omitted the oil and I used no-salt added, tetra-packed tomatoes since we are working towards lowering our salt tolerance and eliminating our added oil consumption.

Taco Soup

  • 1/2 cup raw bulgur or quinoa (I doubled this)
  • 1 large onion, chopped
  • 2 to 3 cloves garlic, minced
  • 1 medium green bell pepper, finely diced
  • 4 cups cooked or canned pinto beans (from 1 1/2 cups raw beans or two 16-ounce cans, drained and rinsed) – I USED CANNED BEANS, TRYING TO USE THEM UP! 
  • One 28-ounce can salt-free crushed tomatoes
  • 1/4 cup chopped mild green chilies, fresh or canned, optional
  • 1/4 cup chopped fresh cilantro, optional
  • 1 to 2 teaspoons chili powder, or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano

Garnishes:

  • 1 to 1 1/2 cups grated cheddar-style nondairy cheese (I like Follow Your Heart Nacho)
  • Thinly shredded romaine or green leaf lettuce (I used cilantro)
  • Finely diced firm, ripe tomatoes (about 1 cup)
  • Large triangular stone-ground tortilla chips

Bring 1 cup of  water to a boil in a small saucepan. Add the grain and simmer, covered, for 15 minutes, or until the water is absorbed.

Saute the onion in a little bit of water over medium heat until translucent. Add the garlic and bell pepper and continue to sauté, stirring frequently, until all are golden. Add more water if the mixture is sticking. 

Add the remaining ingredients, except the garnishes, plus the cooked grain and 3 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, then remove from the heat.

Top with some grated cheese (I used Follow Your Heart Nacho), shredded lettuce (I used cilantro), and diced tomatoes. Serve with tortilla chips. 

I like Pomi brand tomatoes

Saute onions, green peppers and garlic

Make your quinoa

Add all ingredients together (except for toppings)

Bring to strong simmer, cover and cook for 10-15 minutes. (P.S. I LOVE my new dutch oven!!!

Serve with chips, vegan cheeze and cilantro!

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Black Bean & Quinoa Chili

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Here’s another great recipe from Melomeals: Vegan For $3.33 A Day, this is one of our favorite meals! This chili is even better the second day and even better than that thawed from the freezer! I usually double this recipe and freeze half in 2 cup portions for my hubby to take to work. This is really good topped with Chipotle Sauce.

Black Bean & Quinoa Chili

 

Ingredients:

2 T olive oil
1 large onion or 1.5 cups diced
5 cloves garlic, or 1.5 T minced
1 t cumin seeds (ground is OK)
1 t coriander
2 T chili powder
1/4 t oregano or marjoram
2 serrano chiles, seeded if less spice is desired, chopped – I omit these sometimes so my toddler will eat it
1 small green pepper or 3/4 c chopped
1 small red pepper or 3/4 c chopped
pinch salt/pepper
3 c black beans (28 oz can or 1 c dried. but if they’re dried they need to be cooked first)
4 c vegetable stock or water
2 bouillon cubes if not using stock – I use 1 cube 
1/2 c quinoa, rinsed
15 oz can corn or 1.5 c frozen corn – I use frozen corn
14 oz can diced tomatoes, or better yet, Rotel
more stock/water if necessary
Juice of 1 large lime – I add the zest in as well
2 c cilantro, chopped
salt/pepper to taste

Method:
1. In a heavy bottomed soup pot over medium heat, place the first 11
ingredients in the pan and saute for at least 10 minutes.

2. Add the beans and stock and quinoa and bring to a boil. Cover, turn heat down
to a simmer and cook for 20 minutes

3. Then add the corn and tomatoes.

4. You may need to add more water to reach your desired thickness.

5. Turn heat to low and cover for 20 more minutes.

6. Stir in the lime juice and cilantro and season with salt/pepper to
taste.

7. Top with vegan sour cream, avocado and Chipotle Sauce! 

Veggies

Saute

Add beans and stock

Add corn and tomatoes

Yummy!

Black Bean & Corn Quinoa

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This is very healthy, easy to make and delicious! My husband and toddler LOVED it! You could eat this dish with a ton of things, we had it with wheat tortillas, shredded carrots, cilantro and leftover TVP Taco “Meat” and a side of Garlic Yu Choy.

Black Bean & Corn Quinoa

I found this recipe on a new food blog I’ve been checking out – Healthy Mammas. I made their Creamy Dreamy Superfood Pudding a few days ago and that was really good!

Black Bean & Corn Quinoa

Ingredients (serves 4 to 6)

  • 1/2 onion finely chopped
  • 3 cloves minced garlic
  • 3/4 cup uncooked quinoa
  • 2 cups organic veggie broth (plus a bit more for sauteing your onions and garlic)
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper (optional – I used 1/8 tsp)
  • salt and pepper to taste
  • 1 cup frozen corn
  • 1 (15oz) can black beans drained and rinsed
  • Optional (Throw in a can of drained diced tomatoes – OR serve with some fresh salsa) – I added one can of Fire Roasted Diced Tomatoes with Garlic… YUM!
  • Chopped cilantro, to top (optional but good!)

Instructions

  • Saute onion and garlic in a few tablespoons of veggie broth over medium heat until soft and almost translucent.
  • Add the garlic when the onions are about 1/2 done…you may need to add a little more broth as they cook to keep them moist and keep them from sticking.
  • Mix in quinoa and cover with 2 cups veggie broth.
  • Season with spices and salt & pepper.
  • Bring to boil, reduce heat to low, and simmer until most of the liquid is gone…about 10 to 15min.
  • Stir in corn, black beans and diced tomatoes – continue to cook on low heat for about 5 more minutes until all liquid is absorbed and everything is heated through. (add a little extra veggie broth if needed)
  • Taste and season with additional sea salt if needed.
  • Enjoy!

Saute onions & garlic in broth

Add quinoa, broth & spices

Add corn & black beans

Add tomatoes (if using)

I used these, they're yummy!

Apple Cinnamon Breakfast Quinoa

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I love quinoa (pronounced “Keen-Wah”) for breakfast! It has such a warm nutty flavor!

I have a few recipes I follow or I just throw whatever I have in the cupboard in my quinoa – raisins, dried cranberries, sliced almonds, chia seeds, walnuts, etc. I don’t usually follow a recipe but I figured posting accurate amounts of everything would help if someone wanted to try quinoa for breakfast.

I buy my quinoa at Costco – It’s about $9 for a big bag and it’s organic.

This recipe is from Happy Healthy Mama food blog, it’s really easy and I bet you have all these ingredients in your kitchen! Her other breakfast recipe, Orange Banana Walnut Breakfast Quinoa, is our favorite too!

Chipotle Broccoli Quinoa Soup

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This tastes like regular broccoli cheese soup with a kick of chipotle but it’s really healthy, easy to make and dairy-free! The creamy hummus and the nutritional yeast give it a cheezy taste and texture. It only takes about 30 minutes to make. My husband LOVES this soup and scarfed down two bowls for dinner tonight.

I used a batch of Chipotle Hummus to flavor this soup per the recipe from Melomeals: Vegan For $3.33 A Day.

Here’s her recipe for the soup:

* 1 T olive oil
* 1 onion, diced
* 1/2 red pepper, chopped finely
* 6 cloves garlic, minced
* 1 t dried basil
* Several grates fresh nutmeg
* 1/2 t chipotle powder
* 16 oz frozen broccoli florets (or 1 pound fresh)
* 2 cups of  chipotle hummus
* 4 c water/stock
* Bouillon cube if using water
* 1/2 cup quinoa
* 1/4 cup nutritional yeast
* Salt/pepper to taste
* 1 T umeboshi vinegar (optional, but VERY good)


Method:
– Sauté the onion, pepper, garlic, basil, nutmeg and chipotle powder until the onion is soft.

– Add the broccoli, hummus and stock. Bring to a boil for several minutes.

– Turn heat down to low and add the quinoa. Cover and simmer for 15 minutes.

– Turn off heat and stir in the nutritional yeast and umeboshi vinegar then season with salt and lots of freshly ground black pepper.

Orange Banana Walnut Breakfast Quinoa

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Orange Banana Walnut Breakfast Quinoa

We love quinoa for breakfast! I usually make it with some kind of fruit and a few spices, usually apples and cinnamon, so when I found this recipe I had to try it! It turned out REALLY good, my hubby ate two bowls and my picky toddler ate THREE BOWLS!

I found this recipe on a newly discovered food blog Happy Healthy Mama.

Breakfast Quinoa

Serves 3-4

1 cup quinoa, rinsed (unless you have a brand that is pre-rinsed) – I use the Costco quinoa, Bob Mills brand

1 1/2 cups milk (I used unsweetened almond milk)

1/2 cup freshly squeezed orange juice (juice from 2 small oranges–if you get a little more or less add or subtract some milk to make sure you have 2 cups total liquid)

zest from 1/2 an orange

1/2 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

generous pinch nutmeg

pinch ground cloves

1 banana, mashed

1 tablespoon pure maple syrup – Trader Joe’s has Grade B maple syrup for the best price

1/2 cup toasted walnuts

In a small sauce pan, bring the milk, orange juice, and orange zest to a boil.  Stir in the vanilla, cinnamon, nutmeg, cloves, and quinoa.  Reduce heat to medium low, cover, and cook for 12 minutes.

Meanwhile, dry toast your walnuts in a small skillet pan.  In a small bowl, mash your banana.  Stir in the maple syrup and set aside.

Remove quinoa from heat and stir in banana/maple syrup mixture.  Sprinkle with walnuts and serve.

You can make this the night before and reheat it in the morning – I made a double batch so I can reheat it for future toddler breakfast!