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Cinnamon and Blackberry Quinoa
2008-08-14 03:30:00 This is otherwise known as the perfect breakfast! I've had a mostly-full box of quinoa in my kitchen from the falafel Sara and I made a while back, and had no idea what to do with it. Then all the sudden, I started seeing Quinoa (pronounced Keen-wah, and not Quin-o-a, as previously thought. Oops) all over lists of "healthy foods you aren't eating, but should be," so I figured something could and should be done. I came across this recipe for Warm and Nutty Cinnamon Quinoa on the 101 Cookbooks blog (a fabulous blog you should be following) and couldn't stop staring at the picture. Yummm. I'm a sucker for blackberries and needed a little switch from my Special K with Red Berries breakfast (I bought 8 boxes...hey, they were on sale at Walgreen's) so I knew I needed to make this.Here are the ingredients you'll need: 1 cup 1% low fat milk1 cup water1 cup organic quinoa, (hs note: rinse quinoa)2 cups fresh blackberries1/2 teaspoon ground cinnamon1/3 cup chopped pecans, toasted4 teasp...
Wait No Longer: Sweet Potato, Quinoa and Black Bean Bites
2008-08-01 16:24:00  [Ooh, look at those widdy bits of black bean and sweet potato in there! Who could resist?] Even as I slog through my pile of assignments and tests, I’ve been sneaking in here to read everyone’s comments, with much gratitude. Thanks so much for the “ooomph” I need to complete all this work, and your wonderful support! You are THE BEST. And since my willpower for staying away from the blog is about as good as my willpower for staying away from chocolate, here I am again–but only today, and then it’s back to the books. Why am I popping in, you ask? Well, since so many of you asked about these squares, it felt shameful to keep you waiting for a recipe that isn’t even mine! Those Sweet Potato, Quinoa and Black Bean Bites that people are drooling over (and which I ate for breakfast the other day, heated up–divine!), are an easy-peasy adaptation of this recipe. I basically followed the recipe verbatim, though my version of b...
How to cook Quinoa [video]
2008-06-04 10:00:00 This video tells us how to cook quinoa. Diana Walker has written a post about Quinoa: Curb Cravings With QuinoaRelated posts:All About Cravings And Treatments by Diana WalkerGinger Helps Curb CravingsSleep Helps Curb CravingsWater Helps Curb CravingsWhy Do I Have Chocolate Cravings? Remember to subscribe my feed to get latest posts.
By: Diet and Fitness
Healthy Summer Grub: Quinoa, Kale and Avocado Salad Recipe
2008-05-28 23:26:00 Ok, so according to the calendar, it may not be summer quite yet, but in California, the avocados are just starting to ripen, which is how I mark the start of the season. And when the weather starts...
By: Green Options
Quinoa and berry breakfast!
2008-05-13 18:52:00 Healthy and delicious way to start another busy day!I have recently fallen in love with quinoa. I have used it in soups, as a side dish and most recently like grits or oatmeal for breakfast. The great thing about quinoa is it huge nutrient boost. Its protein content is very high (12%?18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest.With all of this in mind I have been using it when ever I can and the other day I happened upon Heidi's blog at 101 Cookbooks and saw this incredible breakfast recipe using quinoa as the base! My youngest daughter is a tough one to feed breakfast to so I am always looking for something new and healthy and my oldest daughter needs all of the energy foods she can get (with karate and figure skating she bur...
Red Quinoa Stuffed Peppers
2008-05-08 04:10:00 Quinoa is a favorite in my house. The name “keen-wah” sounds adventurous and exotic to Americans, but this “mother grain” is a staple in many other cultures. Quinoa is low on the glycemic index and contains a complete protein, making it a great addition to anyone’s diet. Since Quinoa is new to ...
Top Reasons Why Diets Don't Work
2008-04-25 14:11:00 The Hot Latin Diet: A FirstLook FeatureDr. Manny Alvarez, a Fox News senior medical correspondent and author of The Checklist will be releasing a new book next week--The Hot Latin Diet: The Fast-Track Plan To a Bombshell Body. In the hot looking book he cites the Top Reasons Why Diets Don't Work:1. The search for a quick fix instead of long-term changes2. Eating mindlessly3. I'm stressed: Let's eat4. Heading for fries instead of an apple5. Caving in to others' needs instead of your own6. The ol' "I'll start my diet tomorrow"7. Hitting the bottle8. Taking a drastic all-or-nothing approach9. Thinking "I can't""Fad diets," Dr. Mann-y writes, "are fleeting." Pointing out the pros and cons of The Atkins Diet, The South Beach Diet, The Zone, The Sugar Busters Diet, Weight Watchers, The 3-Hour Diet, The Cabbage Soup Diet and the Lemonade Master Cleanse, his major points are: restrictive diet...
By: BasilandSpice
Black Bean, Mango, and Quinoa Salad
2008-04-24 02:52:00 The warm weather is finally here (though being New England, we can't say for sure if it will stay) and I was craving something fresh, cool, and colorful. Mangos looked beautifully ripe and they were on sale, so I decided to pair them with black beans in a Southwestern-inspired quinoa-based salad. I chose quinoa because it is a grain that is kosher for Passover. Now, my really critical and informed readers might be wondering why, if I am keeping Passover, I'm eating legumes. Well, I urge to do some googling and reading about kitniot - personally, I just don't really feel those rules apply in modern times, so my husband and I have decided to forego our Ashkenazic roots adopt a more Sephardic style of eating in our household. Fortunately, I do have some Sephardic heritage as well. This salad is quick and easy to put together. I made a large enough batch to have dinner for myself tonight, lunch for both of us tomorrow, and another dinner for me. While preparing the salad, I rubbed s...
By: Cara's Cravings
Quinoa Cakes with Snow Peas and Tilapia
2008-04-23 12:46:00 6 more days! 6 more days! 6 more days!Looking for Cooking to Combat Cancer 2 - An Event entries! Click here, here, or here for different lists of superfoods that may jump start your cooking thoughts).Email your info to ccc2event(AT)gmail(DOT)com.The- deadline is next Tuesday, 4/29/08. Let's fight together!pepita d'oro/golden nugget Quinoa (pronounces keen-wah), a grain, right? Wrong! I thought it was, like couscous. But, as I found out, ?Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient "grain" once considered ?the gold of the Incas?." Who knew? Thus, it makes it a great participant for Weekend Herb Blogging, created by Kalyn, hosted this week by Margot from Coffee and Vanilla.Like many ingredients, Quinoa was not even in my vocabulary, in any filing cabinet of my brain before I started blogging. My first introduction was through Heidi of 101 Cookbooks, who has been a tremend...
By: Mele Cotte
Mexican Quinoa makes it a Wrap
2008-04-21 14:36:00 I am in luuuuve… seriously, with this whole grains cookbook I bought by Minnesota chef and author Robin Asbell. I have had my eye on it since it came out, paging through it here and there and thinking about adding it to my collection but something stopped me every time; I made a pledge ...
Quinoa Sausage Bake
2008-04-18 12:23:00 casseruola/casseroleI came home the other day and had a plan for dinner. Among other things, I think my favorite purchase at the Farmer?s Market was the chicken sausage with feta and sundried tomatoes and I wanted it to be the star in my Quinoa Sausage Bake. Admittedly, I started to wonder if my bake would...bake. After 30 minutes in the oven....nothin'...maybe I was really wanting soup?Happily, an additional 30 minutes presented the needed solution for my meal and I was a happy girl.Now, before going into the steps, let me caution you that I didn't measure for this dinner, just went on sight and tummy growls.Preheat oven to 400 degrees F.In hazelnut oil (or any oil of choice), saute diced onions until translucent. Then, add peppers and mushrooms. Cook for about 5 minutes.Transfer into a casserole dish and stir in 1 cup rinsed, uncooked quinoa. Set aside.Brown sausage. Slice it into 1-inch slices, on a diagonal. Add it to the casserole.Add enough chickem broth to cover the vegeta...
By: Mele Cotte
Lucky Comestible II (5): Apple-Quinoa Cake
2008-04-14 02:30:00 [I thought it would be fun to run a little series over here at DDD: I'll profile one one of my favorite foods, or a food that I've recently discovered and enjoyed, over several days. For this second entry, I'm focusing on Quinoa. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the last entry on quinoa.] The moment I decided to present a Lucky Comestible series about quinoa, I simultaneously decided I’d have to include at least one baked goodie. I know what you’re thinking: “Now, Ricki, haven’t you already included a recipe for said baked goodie? After all, you did post about Almond-Quinoa Muffins before the involuntary GBR, didn’t you?” Why, yes! Yes, I did. However, technically speaking, muffins are a “baked good,” not a “baked goodie“–the latter term reserved for dessert-type treats, such as cakes, pies, cookie...
Quinoa mixed berry muffins
2008-04-10 20:33:00 Note: French version is on La cuisine de BabethCharity: about cancer don't forget to check: Help beat sarcomaMuffins and cookies are typical American snacks for me. When I was living in the US, I went crazy for cookies (fresh ones of course) and muffins. My favorite muffins were -and still are-: poppy seeds, chocolate chunks or chips and blueberries. As much as cookies are super easy to make, muffins are tricky to bake. Yes, those good-hearted muffins can be fiddly to prepare.For perfect muffins: rounded, golden, tender with a pebby top, there's 2 rules to respect:1- use oil instead of butter. Butter is composed only of 80% of butterfat the rest is solid milk and water. Fat helps to have moist muffins. If you're really not keen on oil use clarified butter.2- don't over mix. Leave your Kitchenaid or any other stand mixer in your cupboard. A lumpy batter will make the best muffins.Ingredients:-1 cup all purpose-flour-1 cup of quinoa flour-3/4 cup sugar-1 rounded teaspoon of baking...
Lucky Comestible II (4): Tagine of Quinoa with Chickpeas, Olives and Prunes
2008-04-10 18:12:00  It’s a truism when discussing the era of flower children and Woodstock to say, ”If you remember the ’60s, you probably weren’t there.” When it comes to the 1980s, however, those of us who lived through it are more likely to lament, ”I remember it all–if only I could forget!” Still, the Era of All Things Excessive (also known as the “Me” Decade) did- have its touchstones.   Let’s see: if you (a) know what a “social X-Ray” refers to; (b) can name the performers who sang “Ebony and Ivory“; (c) own one of the original Cabbage Patch Dolls; (d) know where Expo ‘86 took place; and (e) have seen the only movie in which Julia Roberts was actually any good, then you, like I, were most likely cognizant of the 1980s–like it or not. And yet, I can’t help but feel nostalgic for those times. I mean, how can anyone forget the heady 80s, with their typical Yuppie...
Lucky Comestible II (3): Quinoa-Oatmeal Croquettes
2008-04-10 02:28:00 [I thought it would be fun to run a little series over here at DDD: I'll profile one one of my favorite foods, or a food that I've recently discovered and enjoyed, over several days. For this second entry, I'm focusing on Quinoa. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. ] You guys are too funny! I would never have guessed that my silly little comment about quotation marks at the end of yesterday’s post could spark so many witty comebacks. Well, quotation marks be damned! Now that I’m officially *back,* I’ll just have to reach waaaay %back % into my punctuation quiver and pick out a few other sharp marks and symbols. And so, right ++BACK++ at ya! For now, though, I must hold myself >bAcK< and will no longer tap my spinal woes as a source of humor (though the original Spinal Tap, on the other hand, provides its own endless source of punny laughs). And ...
Kycklingfilé, quinoa & mangoraja.
2008-04-03 19:52:00 Martin kom nyss hem från träningen och ställde sig framför spisen. Jag tror bestämt att jag ska vara sjuk alltid. ;) Att bli ompysslad och få middagen serverat i knäet kan ju få även den bästa att bli bortskämd. Till saken - vem hade kunnat ana att Martin besatt dessa kunskaper.
Lucky Comestible II (2): Almond-Quinoa Muffins
2008-03-27 01:31:00  Well. So. It snowed again yesterday. Actually, it stormed; we got about 5 cm. (2 inches) to add to the–what? 478 cm? 792 cm? 14 kilometers?–pre-existing- snow already piled in mini-glaciers beside every driveway, walkway, sidewalk, and garage. And there I was, once again stuck in the house, avoiding the pelting flakes and ice pellets.  I imagine this is what it feels like to live in perma-frost, constantly surrounded by the white stuff with no end in sight. I feel exactly like Captain Robert Scott must have felt on one of his forays to the South Pole, holed up with his companions in his ice-shack as refuge against the elements. Just as he did in his famous diary, I could easily write an entry something like this: Bitter storms accosted the crew today, forcing the team to head indoors. We huddle by the makeshift fire and attempt to warm our weary, frostbitten hands. Thrashing winds surround us at every turn. All but forsaken in this fri...
Lucky Comestible II: Quinoa Salad with Buckwheat and Cranberries
2008-03-25 21:20:00 [I thought it would be fun to run a little series over here at DDD: I’ll profile one one of my favorite foods, or a food that I’ve recently discovered and enjoyed, over several days. For this second entry, I’m focusing on Quinoa. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. ]  I remember very clearly the first time I tasted quinoa (pronounced keen-wah): there was I, barely having reached the other side of twenty, at an English Department party at the University of Windsor. As a Teaching Assistant studying toward my MA degree, I had leaped at the chance to attend, not only because this was my very first chance to enter the Inner Sanctum of the faculty club, but also because I’d been harboring a raging crush on my Modern American Drama professor and I knew he’d be there. As it turns out, no, my sophomoric infatuation never made it beyond the fantasy stage;...
Red quinoa and poached chicken salad with roasted hazelnut, peas, watercres
2008-03-25 20:02:00 Shall we go shopping? Isn’t this just a wonderful world… Before we go any further, I am not suggesting shoes or handbags. I know all too well that no woman can resist the spell of beautifully-designed stiletto heels or the charm of a must-have leather bag. After 12 years in the luxury market, 32 designer handbags and ...
By: Del Sole Deli
Brussels sprouts and red quinoa cassolettes
2008-03-10 12:06:00 Note: French version is on La cuisine de BabethImportant: don't forget to check: Help beat sarcomaTo end with honors and fireworks our epic series on Brussels sprouts A-lister, After the first episode: mini-muffins, the sequel: cabbages wedding between Roma and Brussels here's the final chapter of our trilogy: Brussels sprouts quinoa cassolettes.Ingredients: (serving 2 cassolettes)- 1 cup of red quinoa-6 Brussels sprouts-Grated Parmigiano Reggiano-butter-celery salt-lemon juice-fleur de sel, or kosher saltDirections:1- Trim, wash and cut in quarters (or even smaller) the Brussels sprouts.2- Heat some butter in a skillet and the Brussels sprouts with celery salt and sauteed for 20 minutes at low or medium heat. (they should not become brown). Set aside.3- Cook the quinoa following the directions on the box.4- Butter the cassolettes pans and dd a layer of Brussels sprouts and a layer of quinoa. Cover with grated parmesan.5- Bake in the oven for few minutes until the cheese melts and...
Quinoa with Butternut Squash and Carrot Stew
2008-02-17 00:22:00 Tonight we prepared this delicious, easy to make stew and quinoa dish, adapted from a recipe in Bon Appetit magazine. I'd never actually made quinoa before, and was surprised at its appearance before cooking -- it's a lot smaller than I thought. It plumps up nicely when cooked, and has a unique texture -- it's light and fluffy, but the germ separates from the grain and adds a slight crunch to each bite. Delicious.Chris says:This is one of my new favorite vegetarian dinners. I really like the taste of the spices with the squash and carrots.Abbie says:Mmmmmm! Yeah, what is that spice?Lisa says:There's a bunch of spices in there, but you're probably tasting the cayenne...Abbie says:Gives it a little kick!Chris says:By the way, butternut squash seeds look a lot like pumpkin seeds... I wonder if anyone ever roasts them?Thad says:I'm sure you could... mmm, thanks for making us dinner!Abbie says:Yeah, really .. recipe please!Quinoa with Butternut Squash and Carrot Stew-----------...
By: We Heart Food
Recipe: Tomato & Basil Quinoa Salad
2008-01-14 00:10:00 The last month or so I’ve been bringing in salads to work, rather than soups - because of the heat. For my lunches, I do try to stick between 200-250 calories to ensure I can have a big dinner to stop me getting cravings and eating a dessert afterwards. To keep the calories ...
By: melbedggood.com
Quinoa
2008-01-10 00:00:00 Qui-WHAT? That?s what I said to myself when I started seeing recipes online using this unfamiliar grain. I never heard of it before this year. Researching a bit on the internet I discovered it?s a super grain that?s apparently not a grain at all. It?s related to spinach! WHFood.com lists quinoa in ...
By: GreenLiteBites
Quarrels and Quinoa
2007-12-11 17:24:00 I hate being broke (especially around the holidays, can I get an Amen). More than being broke I hate arguing with my husband about being broke. A national survey released in February of this year stated 37 percent of couples fight about money. No surprise to me.But it’s not like I’m purchasing the newest juicy jumpsuit or a acquiring the D&G purse, (although it is very pretty).I am practical in my spending. The bulk of the money goes to food and kitchen gadgets.Awhile ago we bickered about the amount of money I spend on produce and springform pans (my fetish). Silly, right?The details of the argument isn’t as important as that fact that it is like detoxing it brings up past issues and hurts and such, totally unrelated to the disagreement at hand.In our case, the quarrel really was about me not doing the laundry often enough or him not putting the toilet seat down again. I forget which. To resolve the issues, I promised to do laundry once in awhile; he guaranteed the lid wi...
Brussel Sprouts and Quinoa goodness
2007-12-04 08:00:00 Mmm ... I really must like brussel sprouts - seems like I buy some every second time I hit the store! No complaints though - it is a quintessential seasonal vegetable and looks so damn inviting, especially on that little sprouts tree! I've probably mentioned this a zillion times already - I love chopping sprouts, the way I love cutting cabbage and cauliflower and broccoli. *so* much of fun!P.S.: It snowed here! Care for some fresh powder? :DI felt like a quick meal - something simple, loaded with natural flavor, that didn't take too long to make. Something warm and comforting sounded good, what with all that crazy snow out there! After a long day of romping around in the snow, Vodka decided to settle for some warm oats and yogurt, and I went for brussel sprouts and quinoa.Brussel Sprouts and Quinoa Pilaf Got to love that grain from Peru :)Servings: 4 2 cups of quinoa20+ brussel sprouts - quartered1 red onion1 T sambar powder (I freshly grind mine as needed, but any store-bought p...
Why Eat Quinoa?
2007-12-03 13:38:00 Pronounced (keen-wah), David Zinczenko, author of The Abs Diet Ultimate Nutrition Handbook, lists quinoa--a grain, as #7 on his ranking of the 100 Best Foods Ever. (The top ten: Berries, Eggs, Yogurt, Black Beans, Kiwifruit, Almonds, Quinoa, Salmon, Oats, Spinach/Kale, Mango, Tomatoes.) Although still relatively unknown or unused in the majority of the world, with the exception of health food enthusiasts, quinoa has been prolifically grown throughout the mountains of South America since 3,000 B.C. Growing easily at higher altitudes and in cold dry climates, the grain assisted in the development of great cultures. The Incas considered it to be the bread of life.Quinoa is a single species of the Chenopodium genus--it's not in the grass family like wheat or barley. A perennial, salt-tolerant plant, growing from 1.5--6 feet tall, it bears red, black, or white small flat seeds known as quinoa. The seed itself is high in polyunsaturated...
By: BasilandSpice
Fruity Apricot Quinoa [Vegan]
2007-11-22 02:39:00 1 c. dry (rinsed) quinoa2 c. water6 unsulfured apricots6 unsulfured dark apricots1/4 c. raw cranberries1 c. hot chunky salsa (without corn syrup)sea salt and pepper1 T. extra virgin olive oilgarlic powder1/4 c. shredded organic unsulfured coconut1/2 c. lite coconut milkBasic Quinoa Cooking Directions (from package):Rinse the quinoa thoroughly to remove any powdery residue. To do this, place the grain in a fine strainer and hold under cold running water until the water runs clear. Drain well.Combine the water and rinsed quinoa in a medium saucepan. Add the seasonings and extra virgin olive oil and bring to a boil. Once the quinoa has come to a boil, reduce the heat to a simmer, cover and cook for 15 minutes or until the grains are translucent and the germ has spiraled out from each grain.In the last 2-3 minutes of cooking, add the lite coconut milk (if desired, it makes it nice and creamy but it is not necessary). Also add the salsa, fresh cranberries and pepitas (raw, unsalte...
Torta di Quinoa pere&cacao
2007-11-19 18:13:00 Era un po' che rimuginavo su questa idea, e ieri complice il gelo artico che ha invaso le stanza di casa ho dato vita a questa torta!La ricetta l'ho tratta da una puntata del "Club delle Cuoche" le quali aveva sfornato una bellissima Torta al semolino, io ho copiato pari pari le dosi indicate però ho cambiato alcuni degli ingredienti.Ingredienti ( stampo da 24cm) 200g quinoa700ml latte di soya3-4 cucchiai di fruttosio3 cucchiai caco amaro1 pera tagliata molto sottile1 uovo intero -Preriscaldare il forno a 190°;-Far tostare un paio di minuti la quina in un padellino antiaderente, lasciarla intiepidire, poi con l'aiuto di un macina caffè o il mixer ridurla in farina;-Portare al limite del bollore il latte quindi versare a pioggia la "farina" di quinoa e cuocere come per ottenere una polentina morbida; tenere da parte e lasciar freddare;-Unire alla polentina l'uovo sbattuto, il fruttosio e il cacao setacciati, mescolare il tutto bene fino a ottenre una crema morbida senza grumi;-Ag...
Recipe: Refried Bean & Quinoa Loaf
2007-11-13 23:28:00 This one’s another simple recipe that involves only a few ingredients, but tastes great! This can either be used as a main meal or inside a sandwich as a burger with some tomato sauce, which I must confess I’m addicted to! Try this with some salad and tomato, but heat the loaf up ...
By: melbedggood.com
Apple Quinoa Cookies with Dates and Walnuts
2007-10-03 05:39:00 This morning I woke up to Dan staring me straight in the eyes. When I opened mine, he grinned and started cooing. It was completely adorable. A great way to start the morning. I also got up before Jude this morning which is a rare occurrence in this house. It ...
Quinoa with Spinach, Mushrooms, Jalapeño, and Cilantro
2007-09-12 01:54:00 Since going gluten-free, I have heard a lot of great things about Quinoa. Considered, “the mother grain” by the Incas, Quinoa has all the essential amino acids, unlike wheat which has to be paired with a legume to be a complete protein. However, I have never cooked it until tonight! Now, I ...
Herbed Vegetable Quinoa
2007-08-26 03:48:00 1 c. washed and rinsed organic quinoa2 c. waterhandful walnuts1 c. fresh kale1 medium organic carrot, sliced1/4 head red cabbage, sliced1 small jalapeno, sliced1 small organic apple, choppedsea salt and pepper1 T. extra virgin olive oil (optional)Seasonings:oreganopar-sleyrosemarythymegarlic powderfresh lavender (optional-great for fragrance)Thoroughly wash and rinse quinoa and cook according to package directions (I brought it to a boil in the water then turned it down to simmer for about 12 minutes). Once quinoa is finished, add olive oil, seasonings and fresh veggies. Toss everything together and serve either warm or cold (I think this is best warm). If you have leftover quinoa just add it to soups, stews, or make some quinoa burgers (I will put up a recipe for this soon!) Or, if you have a sweet tooth try the quinoa carrot cake- one of my first creations!Interesting useless facts about quinoa: it is an ancient staple of the native Americans and is actually a fruit (I didn't ...
Meals with Quinoa
2007-07-16 11:44:00 Quinoa with vegetables and a dollop soy yoghurt. Quinoa with kidney beans, avocado, thyme, herb salt and a dollop soy yoghurt. Tasty and easy to make!
By: Vego Zest
Quinoa salad?the new tabbouleh
2007-07-08 02:19:00 Grain salads are so versatile and accommodating. I absolutely adore tabbouleh…but it must be made with tomatoes so fresh they scream when you slice them…and it’s just not tomato season yet. So instead I fashioned a new tabbouleh using quinoa, mint, zucchini, green onions, dried cranberries, and pistachios. I tossed it all with an over-the-top, ...
Lunch with Quinoa and Tofu
2007-07-03 10:12:00 I made this great lunch with quinoa, fried tofu, olive oil, pumpkin seeds, sea salt, sweet chili sauce, basil and oregano. Try it.
By: Vego Zest
Quinoa and Borlotti Beans Soup
2007-07-01 22:34:00 Sometimes I improvise while cooking. First I planned doing a wok with borlotti beans, vegetables and coconut milk and serve it with quinoa , but I ended up doing this soup with borlotti beans, low-fat coconut milk, thyme, sea salt and quinoa. Very simple and tasty!
By: Vego Zest
Weekend Grub: Curried Lentils & Quinoa With Veggies
2007-06-09 16:06:00 I live on the Palouse (a region of eastern Washington and northern Idaho), which is famous for its rolling hills and crops such as wheat and lentils. When I think of eating locally-grown foods, lentils instantly come to mind. In fact, lentils are taken quite seriously here. In nearby Pullman, Washington, there is even an annual Lentil Festival celebrating the lovely legume. No, I'm not kidding. The Palouse is known as the most important lentil growing region in the United States, producing about a third of all lentils grown nationally. So obviously, local lentils are easy to come by around here, and thankfully they don't have to travel far, which makes them a very sustainable option. There is a large lentil farm just a few miles east of me, and many varieties of local and organic lentils abound in the Co-op's bulk bins. Lentils are a great vegan source of protein, fiber, and other nutrients, so they are one of my favorite kitchen staples.
By: Green Options
Salmon and quinoa salad
2007-04-10 23:55:00 Another delicious meal inspired by two of my favorite food blogs What We’re Eating and 101 Cookbooks. Lately the most difficult part of blogging and cooking is that I go out to the food blogosphere to find inspiration and I become distracted by all the pretty food. Food porn is a great way ...
Quinoa Breakfast Cake
2007-04-06 21:09:00 There are some days [I confess!] I eat a brownie for breakfast. And not just a brownie. A tender, dark chocolatty coconut and brown sugar laced delectable brownie. A brownie to delight in. A brownie to savor. A brownie even gluten-eaters would covet. And I lick my fingers. Because after all, my brownies are gluten-free. But is it a nutritious choice? Probably not. Except as food for the soul. And sometimes, let?s face it. The soul just needs chocolate. For breakfast.But this morning there was a shiny new box of quinoa flakes perched on the kitchen counter. And a fresh bag of plump seedless raisins nearby. I leaned against the counter's edge and sipped my morning cup of English Breakfast. I started daydreaming about oatmeal cookies. Then carrot cake. Carrot raisin cookies. Molasses and cinnamon. I knew what I had to do. I had to bake. Quinoa was calling to me.Gimme some of that quinoa love.Quinoa [pronounced keen-wa] is a fab ancient faux grain [actually a fruit seed] that is high i... |
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