Santa Fe Quinoa

July 13, 2012 by Susan

Apartment living has its advantages for sure. No landscaping in the spring. No shovelling snow in the winter. The downside is we don’t have a grill, and who doesn’t love grilling in the summer? Luckily my parents live in suburbia and have a large yard…with a grill! Every time we visit we buy a big pack of chicken breasts, marinate them and grill them up. But we don’t eat them there…we bring them home! And we have cooked chicken in the fridge for the whole week to use in paninis, salads and quinoa dishes.

Last week’s marinade had a southwestern flavor and that is what inspired me to create this quinoa dish. To be honest, it is great even without chicken, but certainly adding the chicken makes it more hearty and filling and a perfect meal on its own. In the time it takes you to cook the quinoa you can have all the other ingredients cooked and ready to add. Super quick, very easy and healthy for you. Oh, and you won’t believe how delicious it is.

Here’s what you will need to serve 4 (as a side dish)

Recipe

1 1/2 cups quinoa, uncooked

3 cups chicken stock (or a combo of stock and water)

2 medium shallots, small dice

1 red pepper, small dice

1 jalapeno (most of seeds and ribs removed), small dice

2 cloves garlic, minced

1 can black beans, rinsed and drained

1/4 cup frozen corn

1/2 cup fresh cilantro, chopped

salt & pepper

grilled chicken, diced (optional)

Dressing

1 lime, zested and juiced

pinch of cayenne pepper

1/3 cup olive oil

salt & pepper

Method

Prepare quinoa according to directions, using chicken stock as your liquid. Set aside.

Meanwhile, in a large skillet saute shallots, red pepper, jalapeno and a pinch of salt and pepper in some olive oil over medium heat until they start to soften, about 5 minutes. Add garlic and saute another minute. Add frozen corn, again cook for one minute. Add beans, cooked quinoa and cilantro. Mix well. If you are adding grilled chicken add it to the skillet now.

In a bowl combine the lime zest and juice, cayenne and olive oil with a pinch of salt and pepper. Pour over quinoa mixture and stir well to combine.

Santa Fe Quinoa

Author: Feasts And Fotos

Ingredients

1½ cups quinoa, uncooked
3 cups chicken stock (or a combo of stock and water)
2 medium shallots, small dice
1 red pepper, small dice
1 jalapeno (most of seeds and ribs removed), small dice
2 cloves garlic, minced
1 can black beans, rinsed and drained
¼ cup frozen corn
½ cup fresh cilantro, chopped
salt & pepper
grilled chicken, diced (optional)
Dressing
1 lime, zested and juiced
pinch of cayenne pepper
⅓ cup olive oil
salt & pepper

Method

Prepare quinoa according to directions, using chicken stock as your liquid. Set aside.
Meanwhile, in a large skillet saute shallots, red pepper, jalapeno and a pinch of salt and pepper in some olive oil over medium heat until they start to soften, about 5 minutes. Add garlic and saute another minute. Add frozen corn, again cook for one minute. Add beans, cooked quinoa and cilantro. Mix well. If you are adding grilled chicken add it to the skillet now.
In a bowl combine the lime zest and juice, cayenne and olive oil with a pinch of salt and pepper. Pour over quinoa mixture and stir well to combine.

Quinoa with Chicken and Zucchini

September 28, 2011 by Susan

A few years back I posted a recipe for chicken and vegetable couscous. After making the dish a few times I substituted the couscous with quinoa and have been making it that way ever since. Quinoa is a super food, afterall, so I try to incorporate it whenever I can. And it’s just so easy to cook!

Over the past few months I have made one more adjustment, substituting the olives with mushrooms. I just can’t seem to stomach olives during this pregnancy. And you know what – the dish is just as great! I give this quinoa dish to my husband for lunch alot and he loves mushrooms, so I’ve gotten zero complaints from him. It is quick to make and hearty to eat, an all around winner.

Here’s what you will need to serve 4…
2 tbsp olive oil

2 large thin, boneless chicken breasts, cubed

1 large onion

2 zucchini, cubed or cut into 1/2 moons

2 cloves garlic, minced

2 tsp grated lemon zest

Juice of one lemon

1/2 tsp crushed red pepper

1-2 pinches of cinnamon

8-10 crimini mushrooms, sliced (not too thin)

1 1/2 cup quinoa

3 cups chicken stock, low sodium

1/4 cup parsley, finely chopped

1/4 cup mint leaves, finely chopped

Salt & pepper
Add quinoa and chicken stock in a pot, bring to a boil, reduce to simmer and cook for approximately 15 minutes. Fluff with a fork.

Meanwhile, heat olive oil in a large skillet. Add the chicken cubes and cook until lightly browned on both sides, 3-5 minutes. Push the chicken to one side of the pan and add the onion, zucchini and mushrooms. Cook for 4-5 minutes. Add the garlic, lemon zest, red pepper and cinnamon. Season with salt & pepper. Cook for 3 more minutes.

Add the cooked quinoa to the chicken mixture and stir to combine. Turn off heat and add the parsley, mint and lemon juice. Mix well.
Recipe originally adapted from Rachael Ray

Buckwheat Breakfast Bowl

March 1, 2011 by Susan

Along the crazy train of trying to conceive I found out that I have hypothyroidism and in addition was told to try to severely limit (aka eliminate) wheat from my diet (as well as dairy and sugar). Ugh. It has been painful, people.

I am completely astonished at how many unsuspecting foods contain wheat. Soy sauce? Come on now. Not that I eat much soy sauce at all, but it’s just an example of a product that I would never think has something like wheat in it!

I already eat relatively healthy and very rarely eat any processed or packaged foods. As a result I am not having such a hard time with wheat free dinners. The same goes for lunches, I usually have something that was leftover from dinner earlier in the week or a big bowl of quinoa with chicken or kale. Breakfasts, on the other hand, get me the most upset. There are only a VERY few things that are acceptable to eat. And that can get very boring.

This past weekend I set out to create a type of ‘breakfast bowl’ containing something that would actually make me feel full. One of the new grains I have tried cooking with is buckwheat (despite the name it does not contain wheat), which has a nutty flavor. I have had it before in restaurants and liked it, so I thought it would be a great base for my breakfast bowl. Then I basically chose a few of my favorite veggies and added eggs to it – voila!

Although this recipe does have a few seperate components going at the same time, this dish is not difficult to make and it tastes good. Also, it holds up well in the fridge, so you really can get away with making a big batch of it to last you a few days. Most importantly, you feel like you are eating something substantial and don’t feel as if you are sacrificing. Which basically, you are. Because all you can think about is having a big, fat muffin.

Here’s what you will need to serve 4…

Recipe

1 cup buckwheat

2 cups water

1 box cremini mushrooms, cleaned and sliced thick

1 small head of broccoli, cut into medium-sized florets

3 whole eggs

3 egg whites

2-3 tbsp chopped parsley

1-2 tsp truffle oil

salt & pepper

olive oil

Method

Preheat oven to 425 degrees.

Pour 2 cups of water into a saucepan and bring to boil. Add 1/2 teaspoon of salt to the water and stir in buckwheat, reduce heat to a simmer, cover and cook approximately 7-10 minutes.

In the meantime, heat up a few tablespoons of oil in a large skillet. Add the mushrooms and saute until softened, 5-6 minutes. While the mushrooms are cooking lay the broccoli florets on a sheet pan and sprinkle with olive oil, salt & pepper. Mix with your hands to coat all the broccoli. Roast in the oven for 10-12 minutes, or until lightly browned, flipping once after 6 minutes or so. Allow to cool for a few minutes, then roughly chop.

Now for the eggs – basically just scramble the eggs as you would do normally. Once the eggs are cooked I like to roughly break up the eggs with the tip of my spatula right in the pan.

All that is left now is to assemble all the individual components. Into the large skillet with the mushrooms add the truffle oil and stir to combine. Add the buckwheat, broccoli and eggs, mixing well. Finally, add the parsley.

Buckwheat Breakfast Bowl

Author: Feasts And Fotos

Ingredients

1 cup buckwheat
2 cups water
1 box cremini mushrooms, cleaned and sliced thick
1 small head of broccoli, cut into medium-sized florets
3 whole eggs
3 egg whites
2-3 tbsp chopped parsley
1-2 tsp truffle oil
salt & pepper
olive oil

Method

Preheat oven to 425 degrees.
Pour 2 cups of water into a saucepan and bring to boil. Add ½ teaspoon of salt to the water and stir in buckwheat, reduce heat to a simmer, cover and cook approximately 7-10 minutes.
In the meantime, heat up a few tablespoons of oil in a large skillet. Add the mushrooms and saute until softened, 5-6 minutes. While the mushrooms are cooking lay the broccoli florets on a sheet pan and sprinkle with olive oil, salt & pepper. Mix with your hands to coat all the broccoli. Roast in the oven for 10-12 minutes, or until lightly browned, flipping once after 6 minutes or so. Allow to cool for a few minutes, then roughly chop.
Now for the eggs - basically just scramble the eggs as you would do normally. Once the eggs are cooked I like to roughly break up the eggs with the tip of my spatula right in the pan.
All that is left now is to assemble all the individual components. Into the large skillet with the mushrooms add the truffle oil and stir to combine. Add the buckwheat, broccoli and eggs, mixing well. Finally, add the parsley.

Mediterranean Quinoa

July 21, 2010 by Susan

Quinoa is a staple in our house, we absolutely love it. If I had to guess I would say we eat it, in one form or another, 4 times per week.

Not only is quinoa super healthy and delicious, it is extremely versatile. It is a no-brainer to have it as a side dish, plain or adding some toasted pine nuts to it. But I have started preparing it as a main meal, a one pot dish, if you will.

One of our favorite ways to eat quinoa is with chicken and zucchini. Awhile back I posted a recipe for it with couscous but rarely ever make it with couscous – it’s always with quinoa now. Since we love it so much I set out to create another dish in the same vain. And this is what I came up with…Mediterranean Quinoa! I pretty much just grabbed that name out of the clear blue, so clever isn’t it? Well…the ingredients I chose for this dish remind me of the mediterranean, probably a blend of Italy (sun dried tomatoes) and Greece (kalamata olives). I think it’s a lovely combination as does my husband. He boldly stated that this dish is now his favorite, pushing the chicken and zucchini quinoa into second place! He really loves artichoke hearts, so I suppose this news should not be all that shocking to me.

This quinoa is perfect as a lunch or a light dinner and it keeps well in the fridge for a few days. The flavors of this dish blend very well together and it is a snap to put together. I hope you think so as well.

Here’s what you will need to serve 3-4 as a lunch…

Recipe

1 cup quinoa, cooked in chicken stock or water (I prefer chicken stock)

1 medium onion, chopped

2 garlic cloves, finely chopped

1/2 cup marinated sun dried tomatoes, chopped

1 9-oz bag frozen artichoke hearts

1/4 cup kalamata olives, pits removed, roughly chopped

1 lemon, zested and juiced

1/2 cup parsley

2 pinches dried oregano

2-3 thin chicken breasts, cut into one inch cubes

Method

Cook quinoa according to package, using chicken stock or water. Set aside.

In a large saute pan heat 2 tablespoons of oil (I use the sun dried tomato oil). Add cubed chicken and sprinkle with oregano. Cook for approximately 5-7 minutes or until lightly browned, stirring occasionally. Push chicken to the side of the pan to make room for the onions. Saute for 4-5 minutes until softened. Add the garlic. Push the onion mixture to the side to make more room and add the artichoke hearts. No need to defrost them, just toss them into the hot pan. After 3 minutes combine the artichokes with the onion mixture and the chicken, mixing everything together. Lower the heat.

To this mixture add the sun dried tomatoes, olives and lemon zest. Stir to combine. Turn off the heat and add the parsley and lemon juice. Finally, add the cooked quinoa to the chicken mixture and stir well to incorporate all the ingredients and flavors.

Mediterranean Quinoa

Author: Feasts And Fotos

Ingredients

1 cup quinoa, cooked in chicken stock or water (I prefer chicken stock)
1 medium onion, chopped
2 garlic cloves, finely chopped
½ cup marinated sun dried tomatoes, chopped
1 9-oz bag frozen artichoke hearts
¼ cup kalamata olives, pits removed, roughly chopped
1 lemon, zested and juiced
½ cup parsley
2 pinches dried oregano
2-3 thin chicken breasts, cut into one inch cubes

Method

Cook quinoa according to package, using chicken stock or water. Set aside.
In a large saute pan heat 2 tablespoons of oil (I use the sun dried tomato oil). Add cubed chicken and sprinkle with oregano. Cook for approximately 5-7 minutes or until lightly browned, stirring occasionally. Push chicken to the side of the pan to make room for the onions. Saute for 4-5 minutes until softened. Add the garlic. Push the onion mixture to the side to make more room and add the artichoke hearts. No need to defrost them, just toss them into the hot pan. After 3 minutes combine the artichokes with the onion mixture and the chicken, mixing everything together. Lower the heat.
To this mixture add the sun dried tomatoes, olives and lemon zest. Stir to combine. Turn off the heat and add the parsley and lemon juice. Finally, add the cooked quinoa to the chicken mixture and stir well to incorporate all the ingredients and flavors.

Wild & Brown Rice with Mushrooms

January 7, 2010 by Susan

I am obsessed with side dishes lately. There are so many of them out there! To be honest, the sides really can make a meal very interesting. And, they can also make something like a grilled piece of chicken taste almost like a different meal on the second night – depending on which side you serve it with. Same goes with a piece of steak. Or a piece of fish. I like trying to figure out which side would go best with which protein.

My favorite side dishes are the ones that are chock full of ingredients and can actually be eaten as a meal themselves. It’s a side dish one night, the next day it’s a light lunch or a snack. This wild and brown rice with mushrooms (and peas and chick peas and pecans!) is one of those perfect side dishes. And, it’s healthy for you! Wild and brown rice are much better for you than all that bad white stuff, they have low glycemic indexes and are more filling.

This dish is chewy from the rice, crunchy from the pecans and earthy from the mushrooms and herbs…extremely satisfying. Pair it with your favorite protein and enjoy.

Here’s what you will need to serve 4 sides…

Recipe

1 cup uncooked brown & wild rice blend

5-6 medium sage leaves, minced

1 tsp thyme

2 tbsp parsley

1 tbsp butter

1 tbsp olive oil

1 cup frozen peas

1 package baby portobello mushrooms, sliced thick (stems removed)

1/3 cup pecans

15 oz can chick peas, rinsed and drained

salt & pepper, to taste

Method

Prepare wild rice blend according to package directions (takes about 40 minutes to cook).

Meanwhile, toast the pecans in a dry skillet for approximately 5 minutes, tossing often. Remove from pan.

In a large skillet heat the butter and olive oil. Add the mushrooms and saute for 3-4 minutes. Add the thyme, sage and frozen peas. Saute for 2-3 minutes. Add pecans to the skillet, mix and continue to cook for 2-3 minutes more.

Add the cooked wild rice blend and some salt & pepper to the mushroom mixture and stir to combine well. Finally, add the chick peas to the pan and fold in gently. Just before serving sprinkle with parsley.

Wild & Brown Rice with Mushrooms

Author: Feasts And Fotos

Ingredients

1 cup uncooked brown & wild rice blend
5-6 medium sage leaves, minced
1 tsp thyme
2 tbsp parsley
1 tbsp butter
1 tbsp olive oil
1 cup frozen peas
1 package baby portobello mushrooms, sliced thick (stems removed)
⅓ cup pecans
15 oz can chick peas, rinsed and drained
salt & pepper, to taste

Method

Prepare wild rice blend according to package directions (takes about 40 minutes to cook).
Meanwhile, toast the pecans in a dry skillet for approximately 5 minutes, tossing often. Remove from pan.
In a large skillet heat the butter and olive oil. Add the mushrooms and saute for 3-4 minutes. Add the thyme, sage and frozen peas. Saute for 2-3 minutes. Add pecans to the skillet, mix and continue to cook for 2-3 minutes more.
Add the cooked wild rice blend and some salt & pepper to the mushroom mixture and stir to combine well. Finally, add the chick peas to the pan and fold in gently. Just before serving sprinkle with parsley.

Herbed Basmati Rice

August 9, 2009 by Susan

BasmatiRiceWide

As promised in my previous chicken piccata post, this is my favorite herbed basmati rice recipe. Yes, it does require a few additional steps, but it’s worth it. I usually make a big batch, it reheats wonderfully. Trust me, this rice is very flavorful. And doesn’t it look terrific?!

My chicken piccata recipe can be found here http://feastsandfotos.wordpress.com/2009/08/06/chicken-piccata/

Here’s what you will need to serve 4 people…

Recipe

2 tablespoons butter

1 small onion, chopped fine

1 cup basmati rice

2 garlic cloves, minced

1 teaspoon fresh thyme, chopped

1 large bay leaf

1 3/4 cups low-sodium chicken broth

1/2 cup sliced almonds, toasted

1/4 cup chopped parsley

Salt & pepper, to taste.

Method

Melt the butter in a large pot over medium heat. Cook onion with salt and pepper until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, roughly 2 minutes. Add garlic, thyme and bay leaf and cook, stirring constantly, until frangrant, about 30 seconds.

Stir in broth and bring to a boil. Cover, reduce heat to low and cook until liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered for 10 minutes.

Discard bay leaf and fluff with a fork. Stir in almonds and parsley.

Herbed Basmati Rice

Author: Feasts And Fotos

Ingredients

2 tablespoons butter
1 small onion, chopped fine
1 cup basmati rice
2 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 large bay leaf
1¾ cups low-sodium chicken broth
½ cup sliced almonds, toasted
¼ cup chopped parsley
Salt & pepper, to taste.

Method

Melt the butter in a large pot over medium heat. Cook onion with salt and pepper until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, roughly 2 minutes. Add garlic, thyme and bay leaf and cook, stirring constantly, until frangrant, about 30 seconds.
Stir in broth and bring to a boil. Cover, reduce heat to low and cook until liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered for 10 minutes.
Discard bay leaf and fluff with a fork. Stir in almonds and parsley.

Bulgar Salad With Broccoli

July 28, 2009 by Susan

This is one big bowl of healthy goodness.

Most people will recognize bulgar from tabbouleh, the middle eastern dish often eaten as an appetizer. As it turns out, bulgar is much more nutritious than rice and couscous because it contains more fiber, vitamins and minerals. Also, it has a better glycemic index than white rice or couscous. I wanted to branch out from my current quinoa frenzy and give bulgar a try…and I’m happy I did. It is very versatile, has a slightly chewy texture and a lovely nutty flavor.

I got the idea for this bulgar salad while flipping through some magazines in a bookstore. For the life of me I can’t remember which magazine it was. I liked the idea of the salad, however, I wanted to bulk it up a bit more so I thought to add steamed broccoli. Anytime I can add broccoli to something, I go for it. It’s common knowledge, for anyone that hasn’t been living under a rock, that broccoli is one of the most healthy, nutritious, anti-cancer foods available today. It is one of the richest vegetable sources of calcium, iron and magnesium and is loaded with vitamins A and C and K. The edamame, tomatoes and fresh herbs contribute to making this salad clean and wholesome.

This dish is quick to assemble, light and refreshing. And at the risk of repeating myself, super healthy. Every time I eat it I feel as if I’m taking a big scrub brush and cleaning my insides of anything harmful.

The salad is a terrific side dish for a piece of grilled chicken or fish. It keeps well in the fridge for a few days and is great served at room temperature, or slightly cool from the fridge. I like to drizzle some olive oil over the leftovers just before serving.

Here’s what you will need to serve 4 as a side dish….

Recipe

1 cup cooked bulgar (follow directions on bag)

2 cups cut up broccoli, steamed until tender but not too soft, cooled

1 pint grape tomatoes, cut in half lengthwise

1 cup frozen edamame, defrosted

1/2 cup scallions, chopped

2 tablespoons dill, chopped

1 cup parsley, chopped

1/4 cup mint, finely chopped

1/4 cup lemon juice

1/4 cup olive oil

1/8 tsp cayenne pepper

salt & pepper to taste

Method

Cook bulgar (boil in water, 2 to 1 ratio, simmer for 15 minutes). Allow to cool. Fluff and separate with a fork.

Steam broccoli, allow to cool.

In a large bowl add the broccoli, tomatoes, scallions, edamame, dill, parsley, mint and bulgar. Stir to combine. In a separate bowl whisk together the lemon juice, olive oil , cayenne pepper and salt (pepper is optional). Pour over the bulgar salad and mix to incorporate. The salad should just glisten with the dressing, it should not be soaked.

It’s as easy as that!

Bulgar Salad With Broccoli

Author: Feasts And Fotos

Ingredients

1 cup cooked bulgar (follow directions on bag)
2 cups cut up broccoli, steamed until tender but not too soft, cooled
1 pint grape tomatoes, cut in half lengthwise
1 cup frozen edamame, defrosted
½ cup scallions, chopped
2 tablespoons dill, chopped
1 cup parsley, chopped
¼ cup mint, finely chopped
¼ cup lemon juice
¼ cup olive oil
⅛ tsp cayenne pepper
salt & pepper to taste

Method

Cook bulgar (boil in water, 2 to 1 ratio, simmer for 15 minutes). Allow to cool. Fluff and separate with a fork.
Steam broccoli, allow to cool.
In a large bowl add the broccoli, tomatoes, scallions, edamame, dill, parsley, mint and bulgar. Stir to combine. In a separate bowl whisk together the lemon juice, olive oil , cayenne pepper and salt (pepper is optional). Pour over the bulgar salad and mix to incorporate. The salad should just glisten with the dressing, it should not be soaked.

Quinoa With Kale And Walnuts

April 28, 2009 by Susan

Nutrient rich kale, abundant in vitamins A, C and K as well as fiber and iron, is a leafy green vegetable with a slightly earthy flavor. It is very low in calories, yet very high in nutrients. I am trying to find creative ways to incorporate more of it into my diet.

I came up with this recipe as a spinoff of the chicken vegetable couscous dish I posted back on March 19th. I love having dishes like this on hand in the fridge throughout the week. It can serve it’s purpose as a last minute side dish for a quick meal or as a whole meal itself (which is usually how I eat it). I knew I wanted to have kale in this dish so from that point on I tried to include other things to complement the kale in color, texture and flavor.

Just thinking about how healthy this meal is can actually be overwhelming! Quinoa, as many of you might already know is a superfood. It is a protein containing all nine essential amino acids. Kale, as I briefly mentioned above is very rich in vitamins and nutrients. It is also one of the best sources of beta-carotene making it a warrior in the fight against different types of cancers. And get this, it actually fights fat.

Hallelujah.

Typically, I don’t create my own recipes, however, I think I did an ok job on this one. I hope you think so as well.

Here’s what you will need to serve 3-4 people, as a side dish….

Recipe

6 cups kale, stems removed, finely chopped (1 medium head)

1 cup quinoa

2 cups low sodium chicken stock

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 tsp red pepper flakes

1 lemon, zested

juice of one large lemon

1/3 cup white wine

1/3 cup (heaping) chopped walnuts, toasted

1/3 cup (heaping) corn kernels

1/3 cup parsley

pinch freshly grated nutmeg

salt & pepper

Method

Cook quinoa according to the package directions, using chicken stock in place of water. (1 cup quinoa to 2 cups of stock, bring to a boil, cover and allow to simmer for 10-15 minutes).

Meanwhile, in a large skillet heat olive oil, add onions and red pepper flakes and saute for 3-4 minutes or until onions are translucent. Add garlic and lemon zest, cook for 1-2 minutes. Add white wine, stir and let simmer for 2-3 minutes. Add salt & pepper.

Add kale, 1/2 of the lemon juice and the pinch of nutmeg. Stir to combine and allow to cook over a low flame for 5-7 minutes, or until the kale is wilted and most of the liquid has been absorbed. Now is the time to add those corn kernels.

Add the cooked quinoa to the kale mixture and gently combine. Turn off the heat and add the remaining lemon juice, parsley and toasted walnuts. Taste and add more salt & pepper, if needed.

Quinoa With Kale And Walnuts

Author: Feasts And Fotos

Ingredients

6 cups kale, stems removed, finely chopped (1 medium head)
1 cup quinoa
2 cups low sodium chicken stock
2 tbsp olive oil
1 medium onion
3 cloves garlic, minced
½ tsp red pepper flakes
1 lemon, zested
juice of one large lemon
⅓ cup white wine
⅓ cup (heaping) chopped walnuts, toasted
⅓ cup (heaping) corn kernels
⅓ cup parsley
pinch freshly grated nutmeg
salt & pepper

Method

Cook quinoa according to the package directions, using chicken stock in place of water. (1 cup quinoa to 2 cups of stock, bring to a boil, cover and allow to simmer for 10-15 minutes).
Meanwhile, in a large skillet heat olive oil, add onions and red pepper flakes and saute for 3 minutes or until onions are translucent. Add garlic and lemon zest, cook for 1-2 minutes. Add white wine, stir and let simmer for 2-3 minutes. Add salt & pepper.
Add kale, ½ of the lemon juice and the pinch of nutmeg. Stir to combine and allow to cook over a low flame for 5-7 minutes, or until the kale is wilted and most of the liquid has been absorbed. Now is the time to add those corn kernels.
Add the cooked quinoa to the kale mixture and gently combine. Turn off the heat and add the remaining lemon juice, parsley and toasted walnuts. Taste and add more salt & pepper, if needed.

Chicken Vegetable Couscous

March 19, 2009 by Susan

couscousforkresize

Quick and simple dishes that actually taste good are my favorite things to make. If the dish stands up well to being left in the fridge for a few days, even better! I discovered this recipe from the Rachael Ray magazine and only made a few small changes. It’s a wonderful side dish, however, I eat it as my main meal, in a bowl, sitting in front of the TV…

I doubled the amount of zucchini as well as eliminating the fennel seeds (her recipe called for 1/2 tsp). The other change I sometimes make is not sauteing the chicken in the pan – sometimes I have leftover oven roasted chicken that I shred up or cut into cubes and throw in. Also note that I have made this dish with quinoa instead of couscous many times and it’s delicious. Actually, I think I prefer it. Just cook the quinoa separately (as directed on the box) and add to the zucchini mixture for a gluten-free, protein packed version of this meal.

Here’s what you need to serve 4…

Recipe

2 tbsp olive oil

1 pound boneless chicken breasts, chopped (or leftover chicken)

1 onion

2 zucchini, chopped

2 cloves garlic, minced

2 tsp grated lemon zest

Juice of one lemon

1/2 tsp crushed red pepper

Pinch of cinnamon

1 cup green olives, chopped

Low sodium chicken stock (use amount as directed on couscous box)

One 10 oz box couscous (or 1 cup quinoa)

1/4 cup parsley, chopped

1/4 cup mint leaves, chopped

Salt & pepper

hot sauce (optional)

Method

Heat olive oil in a large skillet. Add the chicken and cook until lightly browned, 3 minutes. Add the onion, zucchini, garlic, lemon zest, red pepper and cinnamon. Season with salt & pepper. Cook for 3-5 minutes, then add the olives. Cook for 3 more minutes.

Stir in the chicken stock and bring to a boil. Stir in the couscous, cover the pan, turn off the heat and let stand for 5 minutes. Fluff with a fork and then add the parsley, mint and lemon juice. Toss to combine. If you are so inclined, sprinkle some hot sauce on it and enjoy!

Chicken Vegetable Couscous

Author: Feasts And Fotos

Ingredients

2 tbsp olive oil
1 pound boneless chicken breasts, chopped (or leftover chicken)
1 onion
2 zucchini, chopped
2 cloves garlic, minced
2 tsp grated lemon zest
Juice of one lemon
½ tsp crushed red pepper
Pinch of cinnamon
1 cup green olives, chopped
Low sodium chicken stock (use amount as directed on couscous box)
One 10 oz box couscous (or 1 cup quinoa)
¼ cup parsley, chopped
¼ cup mint leaves, chopped
Salt & pepper
hot sauce (optional)

Method

Heat olive oil in a large skillet. Add the chicken and cook until lightly browned, 3 minutes. Add the onion, zucchini, garlic, lemon zest, red pepper and cinnamon. Season with salt & pepper. Cook for 3-5 minutes, then add the olives. Cook for 3 more minutes.
Stir in the chicken stock and bring to a boil. Stir in the couscous, cover the pan, turn off the heat and let stand for 5 minutes. Fluff with a fork and then add the parsley, mint and lemon juice. Toss to combine. If you are so inclined, sprinkle some hot sauce on it and enjoy!

Quinoa Porridge

October 18, 2008 by Susan

It’s gotten a bit chilly in New York in the past day or so. It’s perfect weather for a nice hot breakfast to start the day. I love oatmeal and have been having it for breakfast during the colder months for many years. I just recently tried switching things up a bit and making my regular oatmeal (porridge) with quinoa instead. And I have to tell you, I like it better! And I like using the word porridge better now too!

As you might know quinoa is a gluten free amino-acid rich protein seed (not a grain although it is often referred to as one) that is native to South America. The protein it supplies is a complete protein which means it contains all 9 essential amino acids. It is close to one of the most complete foods in nature because it contains amino acids, enzymes, vitamins and minerals, fiber, antioxidants and phytonutrients. Whew! These guys pack a punch.

It’s a nice change from the plain old oatmeal and I prefer the texture of the quinoa version much better. It is fluffy and has a slightly crunchy texture. And here is something interesting…I have noticed that the quinoa version sustains me far longer than traditional oats do, and trust me, I have a very healthy appetite and am almost always hungry!

This combination of the walnuts, cranberries and raisins is my favorite. I especially like the walnuts because I like having that crunch. I find that I search out the walnuts with every spoonful. You can certainly add any other nuts and dried fruits you love or some fresh ones like blueberries or chopped apples. I even like adding a few slices of bananas sometimes. There are many different variations you can try.

I love starting my day with this breakfast. It’s warm and comforting, it fills me up and is very yummy.

Here’s what you need to serve one hungry person…

Recipe

1/2 cup uncooked quinoa

1/2 cup water

1 cup milk

1/4 tsp cinnamon

1 tbsp chopped walnuts

1 tbsp dried cranberries

1 tbsp raisins

1 tsp agave nectar (honey)

1 tsp plain yogurt (optional)

Method

Add quinoa, water, cinnamon and 1/2 cup of the milk in a pot and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until most of the water has been absorbed. Add the remaining 1/2 cup of milk, walnuts, cranberries and raisins and allow to simmer for about 5 minutes or until it reaches your desired consistency (it will gradually get thicker). Once it reaches the consistency you like, add the honey and the yogurt (yes, yogurt!) and stir to combine. Adding some yogurt might seem odd to some of you, but trust me, it provides a lovely silky consistency.

Quinoa Porridge

Author: Feasts And Fotos

Ingredients

½ cup uncooked quinoa
½ cup water
1 cup milk
¼ tsp cinnamon
1 tbsp chopped walnuts
1 tbsp dried cranberries
1 tbsp raisins
1 tsp agave nectar (honey)
1 tsp plain yogurt (optional)

Method

Add quinoa, water, cinnamon and ½ cup of the milk in a pot and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until most of the water has been absorbed. Add the remaining ½ cup of milk, walnuts, cranberries and raisins and allow to simmer for about 5 minutes or until it reaches your desired consistency (it will gradually get thicker). Once it reaches the consistency you like, add the honey and the yogurt (yes, yogurt!) and stir to combine. Adding some yogurt might seem odd to some of you, but trust me, it provides a lovely silky consistency.