Curried Chickpea Quinoa

Last night we had baked salmon in a soy and maple syrup glaze, as well as a leaf salad.  I needed a quick and nutritious side dish that would appeal to my kids as well as the adults.  Upon surfing www.allrecipes.com, I came upon this recipe which is excellent warm or cold!

CURRIED CHICKPEA QUINOA

Ingredients:

1 cup water

1 cup orange juice

1 cup quinoa, rinsed

1 medium red bell pepper, seeded and diced

1 medium red onion, diced

2 medium tomatoes, seeded and diced

1/2 cup of raisins

1 teaspoon of curry powder

Salt and black pepper to taste.

• In a large saucepan, bring the water and orange juice to a boil.  
• Add the rest of the ingredients, except the salt and pepper, and stir.   Bring back to the boil, reduce heat to medium low, cover and simmer for 15 minutes (or until the liquid is absorbed).
• Turn off the heat and leave the pot covered for another 5 minutes.  Remove the lid, fluff quinoa with a fork, season with salt and pepper, and serve
• ENJOY!

Kale & Quinoa Rolls

I spied this recipe in "Fresh Juice" magazine and decided to whip it up one evening expecting mixed results from the family.  As expected, India didn't even want to try the kale (she only likes it in chip form), but loved the quinoa.  Devon had 3 rolls and Greg and I finished up the rest!!  This is similar to cabbage rolls and I have pictured the dish without the sauce topping the rolls, so you could see how they look in the baaking dish. This is not only super nutritious, but easy and tasty too!

KALE & QUINOA ROLLS

Ingredients:

12 large leaves of kale

2 tsp grapeseed oil

1 onion, diced

1 cup diced mushrooms (I used porcini as they're "meatier" in texture and have great flavour)

1 clove garlic, minced

1 tsp dried oregano

1 tsp dried thyme

1 cup quinoa (rinse to remove the bitter coating called 'saponin')

2 cups low sodium vegetable broth

1 carrot, peeled and diced

1 zucchini, diced

1/4 tsp each salt and pepper

1 large egg, beaten

2 cups no salt added passata di pomodoro (crushed tomatoes)

• Remove the stems from the kale by grasping the base of the stem in one hand and running the thumb and forefinger up the stem.  It will break off where the stem is more tender.  Discard the stems.  Add kale to a large pot of salted, boiling water.  Cover and cook until the leaves are softened - 2 minutes maximum.  Place leaves in a sieve and run under cool water.  Remove leaves and lay out flat to drain on paper towels.  Set aside.
• In a saucepan over medium heat, add oil.  Saute onions, mushrooms, garlic, oregano, and thyme for 5 minutes (or until onion is softened)  Stir in quinoa.  Add broth; bring to a boil.  Reduce heat, cover and simmer for approximately 15 minutes or until all the liquid is absorbed.  Stir in carrot, zucchini, salt and pepper.  Let cool to room temperature.  Stir in egg*
• Preheat oven to 350F.  To assemble the rolls, spoon approximately 1/3 cup of the quinoa mixture onto each kale leaf, just above where the base of the stem would have been.  Fold bottom up over filling, tuck sides in and roll up.  This is quite a bit trickier I found than using cabbage leaves for traditional cabbage rolls.  Take your time!
• Line the base of a 13"x9" baking dish with half of the passata.  Arrange the kale rolls on top of it and cover with the remaining passata.  Cover the dish with foil and bake for one hour.
• Remove and ENJOY!

Fresh Cucumber and Toasted Almond Salad with Dill

Yesterday was perfect barbecuing weather, so we decided burgers and a salad were in order!  As I was busy and ran short of time, I grabbed my quinoa cookbook to find a fast and easy side salad ~ and boy did I find  a winner!

FRESH CUCUMBER & TOASTED ALMOND SALAD WITH DILL

Ingredients:

1/2 cup sliced raw almonds

1 cup quinoa

2 cups vegetable or chicken stock

3 tbsp extra virgin olive oil

3 tbsp white wine or white rice vinegar

1/2 tsp salt

2 cups chopped English cucumber

1/2 cup sliced green onions

1/4 cup chopped fresh dillweed

• Preheat the oven to 350F.  Spread the almonds evenly on a rimmed baking sheet and bake on the centre oven rack for 5 to 7 minutes, until the almonds are fragrant and slightly toasted.  Remove from the oven and set aside to cool.
• Place the quinoa in a large saucepan over medium heat.  Toast the quinoa for 3 to 5 minutes, until it is fragrant but not browned, shaking the saucepan from side to side occasionally to turn the quinoa and toast it evenly.  
• Add the stock to the saucepan and bring to a boil.  Reduce the heat to low and cover.  Simmer for 10 minutes, then turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes.  Remove the lid, fluff the quinoa with a fork and transfer to your large serving bowl to cool completely.
• Whisk together the oil, vinegar, and salt in a small bowl.  Add to the cooled quinoa and mix thoroughly.  Add the cucumber, green onions, and dill, tossing well.  Just before serving, sprinkle with the toasted almonds.
• ENJOY!

Thai Cashew Turkey and Broccoli on Quinoa

As I have said in previous blog entries concerning quinoa, it is a perfect superfood!  It is high in vitamins and minerals such as riboflavin, calcium, vitamin E, iron, potassium, phosphorus, magnesium, folic acid, and beta carotene.  It is not from the same family as wheat and is therefore, gluten-free which makes it the perfect food for those with celiac disease, Crohn's disease, or colitis.  It has also been identified as ideal for autistic children or those with ADD.  Quinoa is rich in the amino acid histadine, which cannot be formed by combinations of nutrients and instead must be provided directly in the diet.  Histadine is considered an essential amino acid in children because it is necessary for human development....and lastly, it is always organic because the saponin (or bitter coating on the quinoa grain) is a natural pesticide!!!

THAI CASHEW TURKEY AND BROCCOLI ON QUINOA

Ingredients: 

4 boneless, skinless chicken breasts (or turkey!)

1/4 cup soy sauce or gluten-free tamari
2 tbsp oyster sauce (I used seasoned rice vinegar)

1 tsp minced fresh garlic

2 tsp minced fresh ginger

2 cups water

1 cup quinoa

4 tsp sesame oil

2 cups broccoli florets

1 cup thinly sliced onion

3/4 cup water

3 tbsp peanut butter

1 tbsp honey (I used maple syrup)

1 cup unsalted, toasted cashews (I didn't have any so I used pistachios)

• Slice the chicken into thin pieces and place in a large, sealable plastic bag.  Combine the soy sauce, oyster sauce, garlic and ginger in a bowl and pour into the bag with the sliced chicken.  Place in the refrigerator for at least 1 hour (and up to 24 hours) to marinate.
• Bring the water and quinoa to a boil in a medium saucepan*.  Cover.  Reduce the heat to a simmer and cook for 10 minutes.  Turn the heat off and leave the covered saucepan on the burner for another 6 minutes.  Fluff with a fork and set aside
• Place 2 tsp sesame oil in a large frying pan over medium heat.  When the oil is hot, add the broccoli and onion and cover the pan.  Stir frequently and add 1 tbsp of water if the saucepan appears dry.  Cook until the onion is opaque and the broccoli tender, about 8 to 10 minutes.  Transfer to a bowl and set aside.
• Remove the chicken, reserving the marinate.  Place the remaining sesame oil and the chicken into the frying pan on medium-high heat and cook until the chicken is no longer pink, about 7 to 8 minutes.  
• Reduce the heat to medium and add the marinade to the pan.  Stir in the water, peanut butter, and honey and cook for 1 minute.  Toss in the broccoli and onion mixture and stir thoroughly.
• Divide the quinoa among individual serving plates.  Top with the chicken and broccoli mixture.  Sprinkle with toasted cashews**and serve!

*Check on your bag of quinoa to see if it is prewashed or not.  If it doesn't say it has been washed, place the quinoa in a fine sieve and rinse with cold water.  Quinoa has a bitter coating on the outside of it and rinsing it removes this bitter coating (saponin).  I find no matter if it is washed or not, it improves the taste!
**To toast cashews, place in a single layer on a rimmed baking sheet and put into a 350F oven for approximately 5 to 10 minutes - keep an eye on the nuts as the oils can cause them to burn quite quickly!  Shake the pan occasionally to ensure even toasting!

Moroccan Chicken & Quinoa

I can hardly believe it has been an entire month since I last made an entry!  I hope everyone had a great holiday season and isn't getting too frozen with the punishing weather we've been experiencing this January.  Two weeks ago Greg and I went to the Mayan Riviera to check on our vacation villa that is being constructed in the gated community of Grand Sirenis Resort....+32C every day and lovely sunshine...sigh!

Anyway, upon our return I took India to see a naturopath due to some health issues she's been experiencing and it was suggested that she go on a diet that excludes wheat, yeast, dairy and nightshade vegetables...a little bit of a challenge for a girl who lives on carbs and dairy!!  Not so for me!  I borrowed a book that I bought my girlfriend Kathy for Christmas, "Quinoa:  The Everyday Super Food" and found this incredible recipe.  Reminds me when Greg and I were in Morocco!  YUM!

MOROCCAN CHICKEN & QUINOA

Chicken:

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground turmeric

1/4 tsp ground coriander

2 tbsp butter or EVOO

4 boneless, skinless chicken breasts

1 cup diced onion

1 cup water

2 tsp orange juice

pinch salt

Quinoa:

2/3 cup quinoa

1 1/3 cups water

1 tbsp butter

2 tsp honey

1/2 tsp salt

1/2 tsp ground cinnamon

• To prepare the chicken, combine the cinnamon, ginger, turmeric and coriander in a small bowl and set aside.
• Melt the butter in a large saucepan on medium heat and place the chicken breasts in the pan.  Fry for about 5 minutes, until they are nicely browned.  Flip the chicken over and add the onion, water, garlic, orange juice and salt.  Toss in the spices.
• Cover and bring to a boil, then reduce to a simmer and cook for about 20 to 25 minutes, until the chicken is no longer pink.
• While the chicken is simmering, prepare the quinoa by bringing the quinoa and water to a boil in a small saucepan.  Reduce to a simmer, cover and cook for 10 minutes.  Turn the heat off and leave the covered saucepan on the burner for an additional 7 minutes.  Remove the lid and fluff with a fork.
• Remove the quinoa from the heat and toss with the butter, honey and salt.  Stir in the cinnamon.
• To serve, divide the quinoa among 4 plates and top each with a piece of chicken.  Pour the sauce over top.  Refrigerate leftovers for up to 2 days.

**Prior to placing the quinoa in the pot with water, thoroughly rinse it in a sieve to remove the bitter saponin which coats the exterior of each grain**

**Identified as one of the world's healthiest foods, quinoa (pronounced KEEN-WAH) has a complete combination of all life-supporting nutrients, making it an ideal whole food to incorporate into your daily lifestyle!  It is very easy to prepare, regardless of your cooking ability and is a nutritionally superior source of non-animal protein with optimal amino acid content, gluten-free and is a complex carbohydrate to help regulate blood sugar levels!!  WHAT'S NOT TO LIKE?!**

Quinoa Salad with Toasted Almonds, Cilantro & Raisins

I decided to make a big bowl of quinoa salad that I can portion out for dinners and lunches for this week and I think this one is a definite winner! As I had a lovely bunch of fresh cilantro I used almost a cup's worth in this recipe, however if cilantro isn't your herb of choice, I think that the Italian flat leaf parsley would also be really delicious and fresh in this salad...or perhaps a lemon thyme...hmmm! Got to try that next time I make this salad!

QUINOA SALAD WITH TOASTED ALMONDS, CILANTRO & RAISINS

Ingredients:

1 cup organic quinoa, rinsed and drained

2 cups water or broth

1/2 cup EVOO

1/3 cup of lemon juice

1-2 cloves of garlic, diced

4 green onions, finely sliced

2/3 cup raisins

1/2 cup of slivered almonds, toasted

2/3 cup of chopped fresh cilantro

Salt & pepper to taste

• After rinsing and draining the quinoa to remove the bitter saponin, add the quinoa and the water to a pot and bring to a boil. Once boiling, reduce the heat to a simmer and cover. Simmer for 15 mins, stirring occasionally. Remove from heat and set aside to cool, fluffing with a fork.


• Place slivered almonds on a rimmed baking sheet and place in a 325F oven for approx. 5 mins - watch the almonds as they go from raw to toasted to burnt very quickly!! Remove from oven and set aside to cool.


• Meanwhile, combine the EVOO, lemon juice, and garlic in a bowl. Whisk and taste prior to seasoning.


• Place quinoa, almonds, raisins, cilantro, onions and dressing in a bowl and let cool in the refrigerator. This salad's flavour enhances the longer you allow it to sit and absorb the dressing in the fridge!


• ENJOY!!
  

Quinoa & Chickpea Soup

I have recently joined the creator of "Booty Camp Fitness", Sammie Kennedy, in her 8 week online challenge. I completed a Booty Camp session in Mt. Albert and had amazing results so since a second session isn't being run, due to my instructor hurting her back (get better Erin!), I decided that this online challenge was just what I needed to give my booty a kick! The challenge consists of completing a 45 mins workout every day and some dietary restrictions (no dairy, no refined sugar, and no or 50% reduction in alcohol...not to mention a big salad daily). I knew that no dairy wouldn't be that huge of a challenge for me, but I didn't realize how difficult it would be to 'kick sugar'...it's in absolutely EVERYTHING! However, I am just watching labels more carefully and making substitutions where necessary.

I created this soup the other day and my family loved it (it was a little spicy for the kids but they ate it)! It's simple to prepare, nutritious, and absolutely delicious!!

QUINOA & CHICKPEA SOUP

Ingredients:

EVOO

4 garlic cloves, finely chopped

1 onion, diced

1 tsp smoked paprika (spicy or regular is fine)

1/2 tsp cayenne pepper

2 tbsp tomato paste

2 whole tomatoes, chopped

4 cups vegetable stock

1 cup organic quinoa (rinsed and drained)

2 tbsp fresh parsley, roughly chopped

1 can chickpeas, rinsed and drained

1 tbsp lemon juice

salt and pepper, to taste

• In a large pot, heat the EVOO over medium high heat. Add the onions and saute until tender. Add garlic, quinoa, paprika and cayenne. Stirring constantly to prevent sticking and burning, cook for 2 mins.
• Add tomato paste, chopped tomatoes, stock, and chickpeas. Bring to a boil and reduce heat to a simmer.
• Simmer for 30 mins. covered, stirring occasionally.
• Add parsley and lemon juice and blend with an immersion blender to desired consistency.
• Taste and add salt and pepper if necessary.
• Serve and ENJOY!