prettybalanced:

Moroccan Chickpea and Sweet Potato Stew with Quinoa

Moroccan Chickpea & Sweet Potato Stew with Quinoa

sprouted quinoa
2 cups dry quinoa
2 cups water
2 tablespoons yogurt
3/4 teaspoon fine-grain sea salt
2 cups water

stew
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 garlic cloves, pressed
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teasoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 teaspoon fine-grain sea salt
1/2 teaspoon black pepper
2 pinches cayenne pepper

2 cups vegetable broth
1 15-ounce can diced tomatoes
2 large (about 1 3/4 pounds) sweet potatoes, diced into bite-sized pieces
1 1/2 cups cooked chickpeas
3 cups spinach
Juice of half a lemon

garnish
1/4 cup chopped fresh cilantro
Zest of one lemon
Plain, whole-milk Greek yogurt

Source

Roasted Carrot and Red Quinoa Salad

YIELD: 8 servings

Middle-eastern spiced roasted carrots tossed with nutty quinoa, zesty arugula and sweet cranberries in a fruity olive oil vinaigrette.

Ingredients:

• 2 tsp sweet paprika
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground cayenne pepper
• 1/4 tsp ground cardamom
• salt
• freshly ground black pepper
• 4 large carrots, thinly sliced lengthwise
• 1 red onion, thinly sliced
• 5 tbsp olive oil
• 1 cup red quinoa
• 2 cups water
• 2 tbsp lemon juice
• 5 oz arugula
• 1/2 tsp finely grated lemon zest
• 1 tsp dijon mustard
• 1/2 cup dried cranberries
• 2 tbsp chopped flat-leaf parsley

Source

theboredvegetarian:

Sweet Corn & Sun Gold Tomato Quinoa Salad

This salad has a natural sweetness from the corn and sun golds and would be a perfect side for a end-of-summer BBQ or even brunch.   

2 ears fresh Sweet Corn
1 container Sun Gold Grape Tomatoes
1/2 cup Quinoa (uncooked)
3 Tbls Shallot (chopped)
Handful of fresh Basil (chopped)
Handful of fresh Italian Parsley (chopped)
Sea Salt to taste

Bring 1 cup water to a boil with a pinch or two of salt.  Add quinoa and bring down to a simmer, cover with a lid.  Cook until water evaporates and quinoa is cooked (I like a little bite to mine).  Remove husks and threads from corn.  Using a knife, cut off kernels and break apart in a bowl.  Slice grape tomatoes in halves and toss with corn.  Add shallots, parsley, basil and quinoa and toss together.  Salt to taste and serve at room temperature.  

Warm and Nutty Cinnamon Quinoa Recipe

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Source

Quinoa and Greens Burger

Quinoa and Greens Burger

I used rainbow quinoa and beet greens for this. I like the rainbow quinoa because it’s pretty and because the red, black and golden quinoa grains all have slightly different textures.

1 bunch beet greens, stemmed and washed (1/2 to 3/4 pound)

2 cups cooked quinoa, preferably rainbow quinoa

2 to 3 tablespoons extra virgin olive oil, as needed

2 teaspoons minced fresh ginger

2/3 cup finely chopped carrot

2/3 cup finely chopped onion

Salt to taste

1 teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or spice mill

2 garlic cloves

1 can chickpeas, drained and rinsed

1 to 2 tablespoons fresh lemon juice (to taste)

1 egg (optional)

Freshly ground pepper

1. Preheat the oven to 375 degrees. Either steam the beet greens for 2 minutes above 1 inch boiling water, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain, squeeze out excess water, and chop medium-fine. Place in a large bowl with the cooked quinoa.

2. Heat 1 tablespoon of the oil over medium heat in a heavy skillet and add the onion and carrot. Cook, stirring often, until vegetables are just about tender, about 3 minutes, and add the ginger and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant, and add the cumin and the garlic. Cook, stirring, for another minute, and remove from the heat. Stir into the quinoa mixture.

3. In a food processor fitted with the steel blade, or in a bowl using a fork or a potato masher, purée the chickpeas with the lemon juice and, if using, the egg. Add to the quinoa mixture and stir everything together. Season to taste with salt and pepper.

4. Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven. Moisten your hands lightly and shape 4 large or 6 smaller patties. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 1 to 2 minutes on one side, until nicely browned. Carefully turn the patties over and place the pan in the oven. Bake 10 to 15 minutes, until the patties are lightly browned; if they fall apart you can patch them together with some pressure from the spatula. Remove from the heat and serve, with or without buns, ketchup and the works.

Yield: 4 to 6 burgers.

Advance preparation: These can be put together and shaped up to 3 days before browning. They can also be cooked ahead and reheated in a low oven or in a pan on the stove. Keep them well wrapped in the refrigerator.

Nutritional information per serving (4 servings): 273 calories; 10 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 0 milligrams cholesterol; 38 grams carbohydrates; 8 grams dietary fiber; 548 milligrams sodium (does not include salt to taste); 10 grams protein

Source

fuckyeavegans:

Lemony Quinoa with Butternut Squash

The pine nuts really complement the lemon flavor, but if you decide to leave them out, you can deduct about 30 calories and 3 grams of fat per serving.

10 ounces butternut squash (about 2 cups)

1 teaspoon lemon juice

1 cup quinoa

1/4 cup chopped shallots

4 cloves garlic, minced

1 teaspoon dried thyme

2 1/2 cups vegetable broth

1 teaspoon grated lemon peel

1-2 tablespoons lemon juice

salt and freshly ground pepper, to taste

2 tablespoons (about 7/10 ounce) lightly toasted pine nuts (optional) 

1 teaspoon minced fresh chives (optional)

Preheat oven to 400F. Cut the squash in half and scrape out the seeds and strings (using a grapefruit spoon makes this easier). Peel and cut into 1/2-inch cubes and toss with the 1 teaspoon of lemon juice. Place them on a non-stick baking sheet (or silicone mat), sprinkle with a little salt and pepper, and bake for 15 minutes, stirring halfway through.

Place the quinoa in a fine-mesh strainer and rinse it well and allow to drain. Heat a deep, non-stick pot. Add shallots and garlic and cook, stirring, until shallots soften slightly. Add the quinoa and toast it until it has dried out and begins to exude a toasty aroma. Add the squash along with the thyme and vegetable broth. Reduce the heat to low and cover. Cook, stirring once or twice, until all broth is absorbed, about 20 minutes. Stir in the lemon peel and 1 tablespoon of lemon juice. Season to taste with salt and pepper, and add more lemon juice if needed.

Serve with toasted pine nuts and chives sprinkled on top.

Servings: 4

veganrecipesforlater:

Quinoa Salad