Tag Archives: quinoa

Spinach Quinoa Salad with Cherries and Almonds

This salad tastes much better to me with a double batch of the dressing.

  • 1/4 cup sliced almonds, toasted in dry frying pan or in oven
  • 1 1/2 cups quinoa, rinsed and drained
  • 2 cups baby spinach leaves
  • 1 cup dried cherries, chopped OR 2 cups fresh cherries, pitted and chopped
  • 1 medium English cucumber, seeded and cut into 1/3” dice (about 1 1/2 cups)
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 small red onion, finely chopped (about 1/2 cup)
  • 1/4 cup plain, low-fat yogurt (not Greek)
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 2 cloves garlic, minced (about 2 tsp)
  • salt & pepper to season
  1. Bring 3 cups of water to a boil in a pot over medium-high heat.  Stir in quinoa.  Reduce heat to medium low, cover, and simmer for 15 minutes, or until all liquid has been absorbed.
  2. Remove from heat and cool, covered, in pot.
  3. Lay 5 or 6 spinach leaves flat on top of one another on a cupttingboard. Roll tightly into a cylinder, then slice crosswise into slivers.  Repeat with remaining spinach.
  4. In a large bowl toss together the cooled quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion .
  5. In a small bowl, whisk together yogurt, olive oil, lemon juice, and garlic.
  6. Pour over salad and toss to coat.  Season to taste with salt and pepper.
  7. Chill for 30 minutes to allow flavours to develop, then serve.
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Filed under food, Grains, Main Course, Protein, Salads, Vegetarian (lacto/ovo)

Anne’s Quinoa Salad (via Pat Tamosetis)

  • 2 cups cold water or broth
  • 1 cup quinoa   (rinse well before using – I use organic white quinoa)

Combine water and quinoa in a pot, bring to a boil and simmer until quinoa “pops” (~15-20 min).   The water should all be absorbed and the quinoa should be tender.  Let cool to room temperature.  I like to cook the quinoa in the morning and then make the salad in the afternoon when it is cool.

  •  1 sweet onion (Vidalia or similar) finely chopped
  • 2 cloves garlic (crushed)
  • 2 tblsp olive oil/butter/coconut oil
  • Pinch each of white sugar and salt

Caramelize onions and garlic in the oil with salt and sugar over med-low heat, for about 25 minutes or until golden yellow and very soft. Remove from heat and let cool slightly.

Chop:

  • 2 stalks celery
  •  1 red pepper (half and half red and yellow)

Grate:

  • 1 peeled carrot
  • 1 peeled apple
  • 1/3 cup raisins or cranberries
  • 1/3 cup sunflower seeds

You can add any nuts, seeds, fruit or veggies that you like – be bold!  If you use apple, get the dressing on the quinoa quickly so the apple does not go brown. Combine the quinoa, fruits, veggies, nuts, seeds and berries in one large bowl/pot.  Pour on the dressing.

Dressing

  • 1/4 cup olive oil (or less)
  • 1/3 cup apple cider vinegar
  • a squeeze bragg or soya sauce
  • bloop maple syrup (up to 1/8 cup)
  • squeeze of lime juice
  • 1/2 tsp mustard
  • 1 tsp dill weed
  • Orange zest (to taste)
  • Salt and pepper as suits your taste

Combine all the dressing ingredients together in a glass container and give them a good shake. Pour over quinoa and veggies.  Fold to disperse dressing.  I stir the salad every hour or so to combine the flavours.  Refrigerate for an hour or overnight – enjoy!

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Filed under Grains, Salads, Vegetarian (lacto/ovo)

Cheesy Quinoa Cakes

I’ve been testing out quinoa cake recipes for a while now, and this is the winner, hands down!  The whole family really likes it, which is saying a lot.  I serve it with a lemony aioli (stir up some real mayo with some pureed garlic, fresh lemon juice, and s & p).

  • 2 cups cooked, cooled quinoa (about 1 cup uncooked will yield 2 – 3 cups of cooked)
  • 1/3 cup Panko bread crumbs
  • 1/2 teaspoon freshly ground black pepper
  • Dash of cayenne pepper
  • Salt to taste
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons all purpose flour
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 egg, lightly beaten
  • 3 tablespoons extra virgin olive oil
  1. Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Allow the mixture to sit for 5 minutes.
  2. Heat oil into a large sauté pan over medium heat; it is hot enough when a droplet of water jumps when sprinkled into the pan.
  3. Form 1⁄4 cup patties with the quinoa mixture and place in the heated sauté pan, 3 or 4 at a time.
  4. Cook quinoa cakes for 5 minutes on each side, until golden brown and crispy. Repeat with the remaining patties until all of the cakes have been cooked.

Serve with

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Filed under food, Protein