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Apple Quinoa “Oatmeal”

Apple Quinoa “Oatmeal”

This is a really yummy alternative to Oatmeal (not that there’s anything wrong with Oatmeal – it’s very good for you! Just a nice, healthy change of pace). It’s our new favorite!

Ingredients:

1 cup quinoa
2 cups coconut milk*
2 tablespoons honey or pure maple syrup
3/4 cup dried apples, chopped (or more 😉
1 teaspoon cinnamon
Pinch of salt
*A 15-ounce can of coconut milk contains a little less than 2 cups. Add a little water to make up the difference.

Directions:

Combine all of the ingredients in a saucepan. Stir … Bring to a simmer over medium/medium-high heat. Then, turn the heat down to low, cover, and allow it to gently simmer for 15 minutes. Turn off the heat and allow the quinoa mixture to rest for 5 minutes covered. Remove the cover and toss the quinoa with a fork. Enjoy warm.

I like to serve it with some fresh fruit – in this case some Pomegranate jems :). ENJOY!

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Posted by on March 21, 2015 in breakfast, food, gluten-free, suoerfoods, vegetarian, Yummy

 

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Cumin Lime Black Bean Quinoa Salad (lettuce wraps)

I have prepared this dish twice so far this week. The first time we ate it by itself with a side of fruit. Tonight we ate it in lettuce wraps topped with tomatoes and sriracha and with a side of baked potato topped with a little garlic, yogurt and butter. Yum!!!

This recipe comes from Oh She Glows

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Here’s the recipe:

ingredients:

(For the salad)
– 1 cup uncooked quinoa [pronounced KEEN – WAH] (3 cups cooked)

– 1 (15 oz.) can black beans (or 1.5 cups cooked), drained

– 1.5 cups cilantro, finely chopped (or you can use parsley)

– 3 small – medium carrots, julienned

– 4 green onions, chopped

– fine grain sea salt and black pepper to taste

(For the dressing)
– 3 Tablespoons fresh lime juice (about 1 lime)

– 2 Tablespoons extra virgin olive oil (or coconut oil)

– 1 large garlic clove, minced

– 1 teaspoon cumin

– 1 teaspoon pure maple syrup (or other liquid sweetener)

– 1/2 teaspoon fine grain sea salt

Instructions:

1. Rinse quinoa in a fine mesh sieve. Put together in a pot with 1.5 cups of water or vegetable juice and bring to a boil. Then lower heat and cover with a lid. Simmer on low heat for 15 minutes until quinoa is fluffy and all water is absorbed. Remove from heat and allow to sit with the lid on for another 5 minutes.

2. In a large bowl, toss the quinoa, black beans, cilantro (or parsley), carrots, and green onions.

3. Whisk together the dressing in a small bowl. Pour dressing onto salad and toss to combine. Season with salt and pepper to taste.

This salad is good chilled or served warm. Try it both ways and see what your favorite is. I think I like it warm best.

 
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Posted by on August 21, 2013 in food, gluten-free, vegetarian, veggies, Yummy

 

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