Showing posts with label Quinoa. Show all posts
Showing posts with label Quinoa. Show all posts

Thursday, July 25, 2013

Quinoa Burrito Bowl


I'm still not over you burrito bowl.  

Burrito bowls are apparently a forever kind of love in my life.  

I'm not going to lie to you.  The below recipe post is a cut and paste recycle of this original burrito bowl post.  The original post also has a few more photos on the different layers that make up the perfect burrito bowl but trust that you'll be able to figure out how to pile all of the different items together in your own bowl even if you don't click over to the other post.  All that's changed in this version is a layer of quinoa instead of the rice.  If I'm being fully honest I'll say it's not too shabby--that's saying a lot coming from a girl with asian blood that could live off of rice.  Yes, quinoa in a burrito bowl is not too shabby at all. 

Little bit lazier sometimes means maybe you use frozen corn instead.  I just let it thaw and then browned it a bit in a hot skillet before adding it to the salsa.


Just because cilantro is so lovely.


Truly easy, peasy. 




Naked Burrito

Cilantro Quinoa
  • cups of hot cooked quinoa 
  • juice and zest of 1 small lime
  • 1/2 cup of chopped fresh cilantro
  • 1/4 teaspoon salt
Mix lime juice with salt to dissolve salt.  Drizzle over rice.  Add zest and cilantro and toss.

Corn and Tomato Salsa
  • 1 cup fresh corn cooked and cut from cob, or frozen corn defrosted in warm water and drained
  • 3 large tomatoes, diced
  • 1 jalapeno (optional) seeds removed and finely minced
  • 1/4 finely diced red onion
  • 2 garlic cloves, minced
  • 1/4 cup chopped cilantro
  • salt to taste
  • juice of 1 lime
Combine all ingredients and set aside 

Black Beans
  • 1 can of black beans, rinsed and drained
  • 1/4 cup chicken broth
  • 1 tsp garlic powder
Add garlic powder to chicken broth and stir.  Add beans, cover loosely and microwave for 2-3 minutes

Blackened Chipotle Chicken
  • 2 large chicken breasts, butterflied
  • blackening spice
  • powdered chipotle chilis
Generously sprinkle chicken with blackening spice and chipotle chili powder.  Refrigerate for at least 2 hours.  Heat grill to 450.  Place chicken on grill and cook for 7-9 minutes on each side.  Let cool for 5 minutes and then dice.

Optional Toppings
  • hot sauce
  • avocados or guacamole
  • sour cream or greek yogurt
  • shredded jack or cheddar
  • tortilla chips

Sunday, February 17, 2013

Broccoli and Cheese Quinoa Casserole


So after having just posted that I'm not a huge casserole person, I've made a liar of myself and gone on a bit of a casserole binge.  I'm not sure if it's the weather, or the weather, or the weather or just the fact that I've been craving melted cheesy things recently.  With nary a can of cream of mushroom or cream of chicken soup in sight, I may just rethink my stance on casseroles. 

This particular casserole is a take on the broccoli, cheese and casserole.  I've swapped out a chicken broth base in place of the canned soup and swapped out quinoa for the rice.  I left the cheese in full force.  The result is a casserole that is full of big cheesy bites of chicken and broccoli and is every bit as comforting as the original casserole.







Broccoli and Cheese Quinoa Casserole

Ingredients:
2 cups cooked quinoa
2 cups cubed cooked chicken
2  12 oz pkgs frozen chopped broccoli
3 tbsp butter
1/4 cup flour
1 15 oz can chicken broth
1/4 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup evaporated milk
2 cups shredded cheddar cheese, preferably sharp
1/4 cup greek yogurt
1/4 cup sour cream

Directions:
  1. Preheat oven to 375
  2. Heat large oven proof skillet over medium heat.  Melt butter, and stir in flour.  Cook for 3 minutes stirring constantly.
  3. Whisk in can of chicken broth and whisk continuously until mixture is thick and begins to bubble.  Add milk, garlic powder, mustard powder, salt and pepper and mix well.  
  4. Turn off heat and add 1 1/3 cup shredded cheese as well as the yogurt and sour cream. Stir until smooth and cheese is melted.  
  5. Add cooked quinoa, broccoli and chicken to skillet, stir well to combine.  
  6. Spread casserole around pan, smooth top and sprinkle with remaining cheese. 
  7. Bake for 20 minutes covered until cheese is completely melted.  

Thursday, December 13, 2012

Chicken, Spinach and Quinoa Lasagna


I like that I can hide behind my blog and you have no idea what a fruitcake I am at times. Hyperbole?  Love it.  Absolutely and obviously ridiculous thoughts and comments? Yep, those too. The very smell of rubbing alcohol and overall aroma of a medical office ?  Forget about it.  I sit there looking as calm as can be all the while fighting inclinations to run screaming out of the room in a full panic.   I almost told the  nurse after my first shot that I was pretty sure I could actually feel all of the toxins spreading through my system and killing me.   But alas, I sat quietly for the entire round of shots because while I'm half mental freakazoid, I'm also half awesome.  

Yep, I am fully immunized for an upcoming trip to Cambodia and Thailand with one of my very favorite organizations --LightBridge International.    This trip opportunity came up quickly and it feels like a bit of a scramble to get everything ready and in place in such a short time.  We'll be heading to Minefield Village in Cambodia first to spend time with families living in areas once filled with land mines  from the Khmer Rouge regime.  We are then heading over to the Burmese Refuge Camp on the Thai-Burmese border and after that, visiting with the kids (and my sponsor boys) in Chiang Mai.  It's a crazy packed two weeks and I feel so blessed to have such a wonderful opportunity. 

I do not feel so blessed to have been stuck multiple times with killer bacteria today.  

Brooklyn says "suck it down drama queen--I get them every year".


Lasagna is great comfort food after an afternoon spent as a pincushion.   I can't actually remember the last time I made lasagna. Shocking right?  Lasagna is really one of those foods that should be made often. 

I've had some success and a lot more failures when it comes to making homemade pasta but I am determined to master it.  I read an article that the extra gluten in bread flour helps the pasta stick together better and after trying bread flour, I'm a convert. The pasta made with bread flour holds together nicely while running through the pasta roller. 


And of course the quinoa--it's pretty phenomenal in lasagna.  With the quinoa, you can get away with fewer layers of lasagna noodles and the quinoa makes a nice hearty lasagna.

Lasagna is a little bit of work to throw together but you can make a couple at the same time and freeze the extras (unbaked) in the freezer for a little lasagna love anytime you feel like it. 







Chicken, Spinach and Quinoa Lasagna

Pasta Ingredients
2 cups bread flour
1 tsp salt
3 eggs
1 tbsp olive oil

1 10 oz frozen package spinach, thawed and squeezed to remove excess water
3 cups ricotta
2 eggs
1 cup cooked quinoa
1 tsp salt
1 tsp pepper
1 tsp dried basil
1 tsp garlic powder
1 cup grated parmesan
8 oz mozzarella (sliced or shredded)
1 lb ground chicken
2 tsp minced garlic
1 tbsp olive oil
24 oz  favorite tomato pasta sauce
1/4 cup balsamic vinegar
1/2 cup red wine

Directions:
  1. Add all pasta ingredients to Kitchenaid mixer with dough hook attachment.  Turn power to 2 and mix for 6-7 minutes or until dough is smooth and indent pressed into dough bounces back.  Cover and let rest 30 minutes.
  2. While dough is resting prepare the chicken ragu.  Heat olive oil in large saucepan over medium.  Add chicken and garlic and cook through. Add tomato sauce, balsamic vinegar and red wine to the chicken and simmer over medium low heat while pasta dough is resting. 
  3. Flour a working mat and place dough on mat.  Sprinkle flour on top and roll out to 1/4 inch thickness.  Switch to pasta roller and roll dough through until desired thickness.  I used # 8 for my final thickness.
  4. Add ricotta, spinach, eggs, quinoa, salt, pepper, basil, garlic powder and parmesan to large bowl and mix thoroughly. 
  5. Preheat oven to 375 degrees. 
  6. Spread a thin layer of tomato sauce in a baking dish in an even layer(will make enough for 9x13--I split into two smaller pans). 
  7. Cut lasagna noodles to correct size and layer over sauce.  Spread spinach quinoa mixture evenly over noodles, cover with another layer of ragu and a layer of mozzarella.  Repeat 1-2 more times ending with a  topping of mozzarella. 
  8. Bake for 30 minutes.  Let rest for 5 minutes before cutting. 

Thursday, April 5, 2012

Quinoa Guacamole Salad


My sister hates avocados.  I know, take a moment and fathom what that must be like.  Yeah, neither can I.  I think they are quite possibly one of the worlds most perfect foods, right up there with spinach and tomatoes.   Guacamole salad is so full of yummy avocadoey guacamole flavor, that sometimes you might feel a little guilty for eating it by the spoonful.   I did, which is why I decided to try adding a bit of quinoa to it.  

This recipe is actually a variation of the guacamole salad recipe I shared a few years ago.  I make it all the time...it's a perfect summery BBQ salad that most people tend to love.  People that are not my sister of course. 

Off topic a bit, but don't you love these little mini sweet peppers that are popping up in stores these days?  I used to be obsessed with snap peas.  Now I'm obsessed with these...they are so fun to snack on and are perfect for this salad because you can get all of the phenomenal pepper colors without having to buy three full peppers.


The basic ingredients are the same from Barefoot Contessa's original recipe: black beans, peppers, tomatoes and avocados.  Somewhere along the way though, I started adding a handful of cilantro to the dressing because cilantro is awesome. 


And of course this time, a cup of cooked quinoa.  I really loved the addition of the quinoa this time, so much that it'll become a permanent part of the recipe.  It adds a a pretty healthy protein packed fill to the salad that still retains all of the original guacamole flavor. 


The original recipe called for "gently folding in the avocados."  You can of course do that and the avocados stay the same size and are separate bites within the salad.  I chose to roughly cut and roughly stir so that the avocado mushed up and the salad became a lot less like salad and a lot more like guacamole. Only caveat is that you obviously have to add the avocados right before serving and the salad definitely does not keep.  That's okay because there are usually aren't any leftovers anyway. 



Guacamole Salad
Adapted from Barefoot Contessa At Home

Ingredients:
1.5 cups quinoa
1 cup water
3 small tomatoes diced
1.5 cups diced red, yellow and/or orange sweet peppers diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
Juice of one lime
1/4 cup cilantro
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced 
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions:
  1. Add quinoa and water to small saucepan and bring to slight boil over medium high heat. Reduce heat to medium low, cover and let cook for  10 minutes.  
  2. Remove from heat and allow to sit for additional 10 minutes.  Remove lid, fluff with fork and allow to cool completely
  3. Place the tomatoes, pepper, black beans, red onion, jalapeƱo peppers and quinoa in a large bowl.  
  4. In a small food processor, puree cilantro, lime zest,  lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper until dressing is emulsified.  
  5. Pour over the vegetables and quinoa and toss well.
  6. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.


Wednesday, March 28, 2012

Buffalo Chicken Quinoa Loaf


I am a huge fan of buffalo wings, sans the wings.  Kind of like loving a great reuben sandwich...without the thousand island dressing or the corned beef.   It's not really possible I know but humor me. 

I've been on a  buffalo chicken kick recently and this loaf was a welcome diversion from the fried boneless "wings" at Buffalo Wild Wings.  Yes, I probably ruined it if what you love is fatty fried crispy crunchy boneless wing goodness.  But I do love the fatty fried crispy crunch boneless wings and I still think this loaf was pretty darned good.  The quinoa actually adds a little crunch to the loaf and the chicken is full of the buffalo chicken flavor, especially if you drizzle a good amount across the top.


Mozzarella may not be traditional but it does add a nice cheesy stringy bite to the loaf.  It'd also be fun to add a layer in the middle, but I didn't think of that until after the fact. 



Quinoa Turkey Loaf

Ingredients
1/3 cup uncooked quinoa
2/3 cup water or chicken broth
1.5 lbs ground chicken
1/4 cup oat bran or bread crumbs
1 tablespoon tomato paste
1/4 cup buffalo wing sauce
1 tsp freshly ground black pepper
1 egg
1/2 cup shredded italian cheese
additional buffalo wing sauce for drizzling over top

Directions
  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
  2. Preheat an oven to 350 degrees grease loaf pan
  3. Add chicken, cooked quinoa, buffalo sauce, oat bran, egg, and pepper to a large bowl  and mix until well combined. The mixture will be very moist. Pour into prepared loaf pan
  4. Top with cheese
  5. Bake in the preheated oven until no longer pink in the center, about 35-50 minutes.  An 8 inch loaf pan took 40 minutes. (A thermometer inserted into the center should read at least 160 degrees F.
  6. Let the meatloaf cool for 10 minutes before removing to platter.  Drizzle with additional buffalo sauce.

Sunday, January 1, 2012

Quinoa 365 and Southwestern Quinoa


I have fallen in love with a new cookbook I received recently.  True love really.  Cookbook # 80, Quinoa 365 by Patricia Green and Carolyn Hemming is chock full of so many wonderful sounding recipes, that I think I could actually go through it and just make every single recipe.  I've tried quinoa as a plain rice bed type substitute and have to admit to not loving it--I am 1/2 asian after all.  But making quinoa the center of the dish is pretty phenomenal and this cookbook showcases so many creative ways to add this protein packed little grain to your diet such as quinoa breakfast burritos, ranch house omelet, quinoa bean dip, cauliflower and broccoli bake with almonds, chicken broccoli casserole, quinoa crusted chicken breast, spanikopita frittata, mexican casserole, cheesy spinach and quinoa stuffed pasta, greek burgers and even whole chapters on muffins, cookies and cakes made with quinoa flour. My only criticism is that is has rather few photos and photos do make the cookbook.  

I've already tried a few other recipes and they were pretty spot on in flavor.  I'm not usually a casserole fan which I attribute to traumatic childhood interactions with green bean tatertot casserole. I do however like an occasional tuna noodle casserole (go figure right?!?) given that it is not made with any thing resembling a Campbells cream of mushroom soup.  I haven't had tuna casserole in ages, so thought the tuna quinoa casserole might be a good first recipe to test the waters with this cookbook and it turned out to be a pretty tasty casserole--score one for the cookbook.  The pina colada quinoa was also pretty tasty.


For recipe number three I went straight for the southwestern flavors and have to say it's been my favorite recipe so far.  Not "healthy" tasty, but "I'd eat this everyday because it's so yummy" tasty.  I did bump up the spices quite a bit because I like my southwestern food to be flavor packed, but all of the spices can be reduced to taste. The original recipe also calls for regular chili powder rather than chipotle, but I am a diehard chipotle fan. 



Brooklyn also enjoyed reading this cookbook despite the lack of photos.  She doesn't mind so much.



Southwestern Quinoa Salad
Adapted from Quinoa 365

Ingredients

1 cup quinoa, rinsed and drained
2 cups water
3/4 cup jarred salsa
1 tsp chipotle chili powder
1 tsp ground cumin
1 cup cooked corn kernels
1 1/2 cups cooked black beans, rinsed and drained
2 medium tomatoes, chopped
1/4 cup finely chopped cilantro
3 green onions sliced thinly crossways
1/2 cup plain yogurt
1 tbsp lime juice
1 tsp salt
1/2 tsp freshly ground pepper
1 tsp garlic powder
1 avocado diced (optional)
1 cup shredded cheddar (optional)

  1. Bring the water to a boil, then stir in the quinoa, lower the heat and reduce to a simmer.  Cook for 10 mins and turn off heat.  Cover and let sit for 6 mins - you'll know the quinoa is ready when you see the little white "tail" of the germ around the outside edge of each seed.
  2. Add salsa, chili powder and cumin to quinoa and mix well.
  3. Mix in cilantro, green onions, black beans and corn.  Mix until thoroughly combined.
  4. In a small bowl whisk yogurt, salt, pepper, garlic and lime juice.  Drizzle over quinoa and toss.
  5. Serve with avocado and cheese and garnish with additional cilantro if desired.