Tag Archives: Quinoa

Curried Quinoa Salad

Playing around in the kitchen is my all-time favourite thing to do. A couple of hours to myself with music playing in the background and a recipe idea floating around in my head waiting to get out. With a glass of wine nearby, of course, for inspiration. That’s the dream anyway. The reality is more like this:  two little kids trying to “help” by grabbing everything out of the pantry so they can create their own masterpiece, with every Disney princess song ever written playing in the background. And no wine. Let’s just say it’s been a long summer “vacation”.

This is a recipe I’ve had in the back of my mind for most of the summer, but I haven’t taken the time to try it out. This past weekend I finally did and the result was delicious. I hope you enjoy it!

Curried Quinoa Salad

 1 Cup uncooked quinoa

2 Cups water

1/4 cup raisins

!/2 cup pistachios

1/4 cup cilantro, chopped

1/4 cup orange juice

2 Tsp curry powder

2 tsp honey

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

salt to taste

 

Place quinoa and water in a small pot. Bring to a boil over medium heat. Reduce temperature and continue to simmer for about 15 minutes until the water has evaporated. Remove from heat. Let sit, covered for 5 minutes. Cool.

While the quinoa is cooking, you can prepare the rest of the ingredients.

Over low heat, toast the pistachios until just golden. Then set aside to cool.

In a small bowl, whisk together the orange juice, vinegar, olive oil, honey and curry powder.

Once the quinoa has cooled, combine it with the raisins, pistachios and cilantro. Toss with the orange juice mixture and season with salt. Chill for 1 hour before serving.

Quinoa Oatmeal Cookies

Last week I decided I was going to make some cookies. I don’t make cookies very often, unless it’s Christmas. Mostly, because I would devour all of them in a couple of days. The rest of the family would be lucky to get one or two. I have no will power with such things. In fact, my kids are so deprived of fresh baked cookies that it wouldn’t really matter what I snuck into them, they would happily eat them anyway, just so happy that I finally made some cookies. These cookies, however, my son prefers to a granola bar in his lunch box any day of the week. And aside from the butter and maple syrup, these cookies have a lot going for them, nutritionally speaking. Even the butter and maple syrup isn’t a lot given how many cookies the recipe makes (80). In an effort to save myself from myself, I store them in the freezer and then just pull a few out when I need to. I hope you enjoy them!Quinoa oatmeal cookies

2/3 Cup Water

1/3 Cup Quinoa

1 Cup butter, softened

3/4 Cup Maple Syrup

2 Large eggs

1 1/2 tsp Pure vanilla extract

2 Cups Whole wheat flour

1 1/2 tsp Baking powder

1 tsp Baking soda

2 tsp Cinnamon

1/4 tsp Salt

1 1/4 Cups Rolled oats

1 Cup Flaked unsweetened coconut

2/3 Cup Pumpkin seeds

1/3 Cup Chia seeds

 

In a small saucepan, bring the quinoa and water to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from heat and let sit, covered for another 5 minutes. Then allow to cool.

Preheat oven to 350 degrees Farenheit. Line a baking sheet with parchment paper (or grease).

Cream the butter with the maple syrup in a large bowl. Add the eggs and vanilla and mix well.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Add in the oats, coconut, cooked quinoa, pumpkin and chia seeds. Mix well. Add to the butter mixture and stir until well combined. Roll dough into 1″ balls and place a couple of inches apart on the baking sheet. Bake for about 10 minutes until the bottoms are lightly browned.

 

Southwest Quinoa Salad

You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients – Julia Child

This has become my mantra over the past week. I love spending time in my kitchen cooking away, usually with a glass of wine in my hand. Obviously, that’s not practical or even possible every night.

When I made the Turkey Sliders last week, I grossly overestimated how much quinoa I would need. Not a problem, it’s easy to find something to use leftover quinoa in. An easy go-to is quinoa salad.  My usual additions are chickpeas and cucumbers. But, out of boredom (and probably out of chickpeas), I decided to mix it up a bit. This recipe is really simple and delicious, but quite healthy as well. It’s even better the next day. I hope you enjoy it!

1 1/2 Cups Quinoa, cooked

1 Cup Black beans, drained and rinsed

1 Red pepper, diced

1 Avocado, diced

1/2 Cup Red onion, finely diced

1/4 Cup Cilantro, chopped

Dressing:

1/4 Cup Lime juice

2 Tbsp Honey

2 Tbsp Extra Virgin Olive Oil

1/2 tsp Cumin

Salt and pepper, to taste

Combine first 6 ingredients in a large bowl. Whisk together dressing ingredients. Pour over Quinoa mixture and toss until combined.

A quick tip about the limes.  To get the most juice out of them, I find it helps to roll them under the palm of your hand or stick them in the microwave for about 10 seconds.

 

Curry Turkey Sliders

Curried Turkey Sliders

Every recipe starts out as an experiment for me. Often, I’m trying to see how healthy and flavourful I can make something and still have my kids eat it. I’m fortunate to be blessed with children that are not too picky. Although they both have things they won’t eat, they will usually try at least one bite of whatever I make. I think these sliders are an example of a recipe that really turned out (that doesn’t always happen). As a result, they’ve become a fairly regular meal at our house. I usually mix them up in the morning, so at dinnertime I just need to form and bake them. My son also loves to have them in his lunch the next day (cold). You can top them with whatever you like, my favourite is the Mango topping recipe I’ve added below and a few baby spinach leaves.

 

Sliders:

1 Lbs Ground Turkey

1 Cup Apple, grated (about 1 large apple)

1 1/2 Cups Cooked Quinoa

1/2 Cup Onion, finely diced

1 Egg

1 Tbsp Madras Curry

2 tsp Ginger, grated

12 Slider buns

Mix together the first seven ingredients until well combined. Let rest in the fridge for at least 1 hour. Then form the mixture into 12 sliders and bake for 20 – 25 minutes at 375 degrees, until cooked through.

Mango topping:

1 Mango, finely diced

1 Tbsp honey

1 tsp Cardamom

1/3 Cup Water

Mix together all ingredients in a small sauce pan. Cook over low to medium heat for 5 – 10 minutes until thickened.

%d bloggers like this: