quinoa | My Foodie Call

Tag: quinoa
- Veggies and Seitan. Cooked to perfection in parchment.
  
  Posted at 8:00 pm by myfoodiecall
  
  Apr 24th
  Veggies and what??
  
  Seitan
  
  Seitan. Are you following me?? Then you remember this stuff. If you missed it, check out this post.
  
  If you haven’t bought it yet, get out of your chicken breast comfort zone and give it a chance.
  
  Veggies and Seitan
  
  Do this.
  
  Start with your cut veggies, marinade, and Seitan.
  
  Spoon mixture onto parchment like so…
  
  Fold and wrap like so…
  
  Tuck ends under so your veggies do not fall out.
  
  Transfer to a pan. Roast it up.
  
  And done. Perfectly cooked and fool-proof. Trust the parchment!
  
  Veggies and Seitan
  
  (Cooked to perfection in parchment)
  - the juice of one orange
  - 2 Tbs extra virgin olive oil
  - 3 cloves garlic, minced
  - ¼ tsp black pepper
  - 3 cups broccoli florets
  - 5-6 carrots, sliced on bias
  - 1 8-oz. pkg. Seitan, drained and sliced (if it is not already cubed or in pieces)
  - ½ cup dried cherries (or cranberries)
  Directions
  1. Preheat oven to 400°F.
  2. Cut 5 sheets of parchment paper, and set aside.
  3. Whisk together orange juice, oil, garlic, and pepper in large bowl. Add broccoli, carrots, parsnips, Seitan, and dried cherries and toss to coat with juice mixture. Season with salt and pepper, to taste.
  4. Arrange 1/5 of vegetables on one sheet of parchment. Fold parchment over  food overlapping, then tuck in sides. Flip over onto baking sheet (so that tucked sides are down…trap that heat!)
  5. Repeat with remaining vegetables and parchment.
  6. Bake for 15 minutes. Let stand 2 minutes before serving.
  7. Serve on top of grain of choice. Brown rice, farro, or quinoa. I did quinoa this time 🙂
  Posted in Meatless mealtime | Tagged broccoli, carrots, quinoa
- Quinoa Veggie Burgers
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 8th
  Homemade veggie burger, anyone?
  
  Part of the challenge of eating healthy is that you actually have to COOK. Yes, salads are great and all but in order to feel satiated, you need a real meal otherwise that salad is only going to sustain you for about 10 minutes and off to the cupboard you go. Eat real meals. Like this easy veggie burger.
  
  Okay, so I didn’t make the rolls. Making the veggie burger will have to suffice.
  
  Here’s how this recipe unfolds….
  
  I started with my cooked quinoa…
  
  Made up some breadcrumbs. You can buy yours if need be, but get whole wheat!
  
  I pulsed up my veggies, beans and spices in the food processor…
  
  Added my quinoa and bread crumbs….
  
  Transferred it all to a bowl and then to the fridge. It’s not pretty, I know, but stay with me here….
  
  After it’s “chill time” in the fridge, I formed up some patties.
  
  I baked the burgers, popped it on a whole wheat roll and dinner was done.
  
  Shall we dress this burger?
  
  Pickles make the meal, don’t they?
  
  Quinoa Veggie Burger for someone who can open their mouth extra wide.
  
  Quinoa Veggie Burgers
  
  Ingredients:
  - 3 cups cooked quinoa (follow your quinoa package instructions)
  - 1 cup whole wheat bread crumbs (make your own by leaving some bread out to stale, and pulse a few times in your food processor until crumbly)
  - 1-15 ounce can of black beans, drained and rinsed
  - 1 large sweet potato, cooked & removed from skin (I did 400 degrees for about 50 minutes)
  - 1/2 onion, chopped
  - 1 red pepper, chopped
  - 2 garlic cloves, minced
  - 1 tsp salt
  - 1 tsp cumin
  - 1 tsp paprika
  - 1/4 tsp chili powder
  Directions:
  - Combine black beans, sweet potato, onion, red pepper, garlic, salt, cumin, paprika, and chili powder in a food processor. Pulse until vegetables are fine chopped and mixed.
  - Add bread crumbs and process until well mixed.
  - Add quinoa and pulse until well mixed.
  - Move mixture to a bowl and let rest in the refrigerator for at least 1 hour to set.
  - Pre-heat oven to 350 degrees.
  - Line a baking sheet with parchment paper.
  - Form the veggie burger mixture into patties and place on the prepped baking sheet.
  - Bake 13 minutes, till burgers are lightly browned on top.
  - Flip burgers and broil on Hi for 10 minutes.
  No meat? No problem.
  Posted in Meatless mealtime | Tagged quinoa, sweet potato
- Quinoa, kale, and corn salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 16th
  Another quinoa dish, the family says? Yeah, because it’s easy! This one is cooked up a bit differently though and was inspired by this recipe.
  
  Here it is. Veganized.
  
  Yup. Another one.
  
  Quinoa, kale and corn salad
  
  Ingredients
  - 1 heaping tablespoon coconut oil
  - 2 cloves garlic, minced
  - 1/2 yellow onion, diced
  - 1 cup quinoa
  - 2 cups vegetable broth
  - 1 cup chopped kale
  - 1/2 cup frozen peas
  - 1/2 cup organic corn
  - 6 grape tomatoes, sliced
  - 1/4 cup Vegan Parmesan
  - salt and pepper (optional)
  Instructions
  1. In a large sauté pan over moderate heat, saute chopped onion and minced garlic for about 3 minutes.
  2. Add the quinoa and cook, stirring occasionally, for about 1 minute. Add the vegetable stock and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes. Add the kale, peas, corn, and tomato and cook until the quinoa is tender and most of the liquid is absorbed 6-8 minutes.
  3. Mix in vegan parmesan.
  4. Add salt and pepper.
  Good stuff.
  Posted in Meatless mealtime | Tagged kale, quinoa
- Quinoa Corn Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 7th
  We all do quinoa right? Gluten free. Excellent protein source. Good fiber. Winner.
  
  Here is a good quinoa salad to try. It could be lunch. Could be dinner. Could be a side dish. Your call.
  
  Quinoa, black beans, tomatoes, and corn blended in with a creamy cilantro dressing.
  
  What you need to make the magic happen.
  
  Mixture before the quinoa…
  
  Zest your lime.
  
  Serve warm or chilled. Quinoa is so versatile.
  
  Quinoa Corn salad with Cilantro dressing
  
  serves 4
  - 1/2 cup quinoa
  - 1 cup veggie broth
  - 1 can black beans, drained (organic if possible)
  - 2 cups roasted corn kernels
  - 1/2 pint cherry tomatoes or 14 (quartered)
  - 2 tablespoons extra virgin olive oil
  - 1 tsp onion salt
  - 1/2 cup cilantro lime dressing (I used Trader Joe’s brand but anyone cilantro dressing would work)
  - zest of half a lime
  - salt and pepper to taste
  - 1 tablespoon chopped fresh cilantro (optional)
  1) Cook quinoa with veggie broth by adding 1/2 cup quinoa to 1 cup veggie broth. Bring it to a boil, lower heat and let simmer, covered for 15 minutes.
  
  2) Combine beans, corn, tomatoes, olive oil and salt in a bowl
  
  3) Zest your lime over your bean/corn mixture.
  
  4) Add quinoa to your mixture.
  
  5) Stir in cilantro dressing
  
  6) Add salt and pepper to taste
  
  7) Gently toss to incorporate the flavors
  
  Toss in some cilantro and call it a meal.
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged quinoa
- Goodbye, winter stew. Hello, spring. A colorful quinoa-edamame salad.
  
  Posted at 8:11 pm by myfoodiecall
  
  Mar 7th
  Love the vibe of spring. The air is infused with positive energy. Ya feel it? Brighter, longer days are here so it’s time to shake up the kitchen a bit.
  
  I love getting away from heated comfort food. New season. Bring on the color!
  
  This non-traditional salad is the perfect winter to spring transition meal. A colorful quinoa-edamame salad. Step away from the chili and heavy stews. Lighten up with this beautiful, protein-packed bowl of goodness.
  
  About the ingredients:
  - Quinoa- Do you know about quinoa? It is a high protein grain, although not technically a grain. Super healthy. Try it, if you have yet to discover it. A different texture, but so worth introducing these little guys into your life.
  They sell this pretty much everywhere now. Heck, even Wal-Mart carries this in their gluten free section.
  - Edamame- Another source of protein for this salad. A whopping 8 grams of protein and 4 grams of fiber per 1/2 cup serving. Guess what? This recipe calls for 2 1/2 cups. Do the math. Pretty fab, right?
  Find this at any store. Yes, Wal-Mart too, in their frozen vegetable section. I am seriously not trying to plug Wal-Mart, just trying to argue that healthy foods can be found pretty much anywhere.
  
  On to the recipe…
  
  Colorful Quinoa Edamame Salad
  
  2 1/2 cups frozen, shelled, edamame (thaw it in your fridge a day before)
  
  3 cups cooked and cooled quinoa (follow package directions for cooking, but I always cook in vegetable broth instead of water for extra flavor.)
  
  2 cups frozen corn
  
  2 green onion, sliced thin
  
  1 red bell pepper, diced
  
  3 tablespoon chopped fresh cilantro (or 2 tablespoons dried, but try for fresh!)
  
  3 tablespoons olive oil
  
  2 tablespoon freshly squeezed lemon juice
  
  3 tablespoon freshly squeezed lime juice
  
  1 teaspoon salt
  
  1/2 teaspoon chili powder
  
  1/2 teaspoon dried thyme
  
  1/4 teaspoon ground black pepper
  
  Dash cayenne
  
  In a large bowl combine the edamame, quinoa, corn, green onion, red pepper, and cilantro. In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until combined. Drizzle over the salad and toss to coat. Cover and chill for at least two hours, stirring every so often to blend the flavors.
  
  No wimpy salads in the My Foodie Call house.
  
  Light, but filling.
  
  What are you serving up for spring?
  Posted in Salads, Soups, and Sides | Tagged edamame, quinoa
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