Lazy Summer Lunches

July 25, 2013 § Leave a comment

green beans & salad

When the weather is hot, I don’t feel like cooking. I would rather be outside enjoying the warm weather and monopolizing on summer activities. I have mostly been eating easy to prepare meals like sandwiches, dips, cheese platters and salads. I finally decided to make a warm dish and threw together some beans that I bought at the market with quinoa and left over greek salad.

It made quite a tasty dish and fell into the lazzez faire attitude that I have been feeling for some time. You can cook any vegetable that you have in the fridge and serve it on a grain and add a side of salad on top. This one bowl main allows all the flavours to mingle and create some complexity in this fairly simple dish.

Cooking time 15 minutes
Serves 1

Ingredients:
1 cup cooked quinoa or grain
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) chopped onion
1/2 tsp (2 ml) black mustard seeds
2 handfuls cut green and yellow beans
1/2 tsp (2 ml) salt
1/2 cup (125 ml) greek salad
chopped cilantro

Directions:
1. Heat a saucepan on medium heat and add the oil. When hot add the mustards seeds.
2. When the seeds pop add the onions and cook until golden.
3. Add the beans and saute until still crunchy but soft in the middle, about 7-10 minutes.
4. Season with salt and serve on a bed of quinoa with a side of salad. Garnish with cilantro.

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Blueberry Quinoa Porridge

May 13, 2012 § Leave a comment

One morning, I used leftover quinoa in my porridge instead of oats and it turned out heavenly. A delicious and light way to start the day, you can top it off with fresh fruit, nuts and seeds.

I can not stress enough the importance of breakfast and many don’t know that by eating breakfast, you actually lose weight. How is this possible? Well, eating breakfast tells your body that you are awake and speeds up metabolism. People who skip breakfast experience low blood sugar which often results in binging and eating more than if you ate regular meals. People who eat breakfast tend to have a clearer mind and can make healthier diet choices. Even if you are in a hurry,  at the very least you can grab a piece of fruit.

Cooking time 10 minutes
Serves 2

Ingredients:
1 cup (250 ml) cooked quinoa
1 cup (250 ml) coconut beverage
1/2 cup (125 ml) blueberries
1 tbsp (15 ml) maple syrup
1/4 tsp (1 ml) cardamom powder
2 tbsp (30 ml) pecans
2 tsp (10 ml) hemp seeds

Method:
1. Combine the quinoa and coconut beverage in a small pot and bring to a boil on medium heat.
2. Add the blueberries and cook until soft, about 2 mins.
3. Add the maple syrup and cardamom. Scoop into a bowl and sprinkle with the pecans and hemp seeds.

Stuffed Peppers with Beets, Kale and Walnuts

February 19, 2012 § 1 Comment

These peppers take a bit of time to make but when you sit down to eat them, you realize that they are worth it. To save time cook the beets in advance. I boil a batch of beets and store them in my fridge so they are ready for use. It is important to cut the ingredients in this recipe into really small pieces so that the peppers will stuff easily and not break. You can enjoy these peppers for a snack by themselves or  serve as a main with a side.

Makes 6 halves
Prep time 25 minutes
Baking time 20 mins
Preheat oven 375 degrees

Ingredients:
3 peppers cut in half and seeded
tbsp (15 ml) olive oil
1 tsp (5 ml) cumin seeds
2 tbsp (30 ml) diced onions
1/2 cup (125 ml) chopped kale or broccoli
1/2 cup (125 ml) boiled beets cut into 1/4 inch pieces
1/2 cup (125 ml) corn
1/2 cup (125 ml) chopped walnuts
1 tsp (5 ml) oregano
1/2 tsp (2 ml) salt
1 cup (250 ml) cooked quinoa or rice
1 cup (250 ml) grated vegan or dairy mozzarella cheese (optional)

Directions:
1. Bring water to boil in a kettle. Place the peppers in a bowl and add the boiling water. Soak for about 15 minutes or until the peppers soften but are still firm. Drain the peppers and place on an aluminum foil lined baking tray.

2. Add olive oil to a medium-sized saucepan on medium heat. When hot add the cumin and cook until it starts to pop. Then add the onions and sauté until they caramelize.

3. Add the kale/broccoli and cook until soft. Then add the rest of the veggies and cook they are soft.

4. Add the walnuts and spices. Mix the veggie mixture and cook for about another minute.

5. Transfer the mixture to a bowl and add 1/2 cup of cheese. Add the rice and stir.

6. Carefully stuff each pepper and place back on the tray. Sprinkle each pepper with cheese.

7. Bake in the oven at 375 degrees for about 20 minutes or until the peppers are roasted. Lightly broil to melt the cheese.

Broccolini and Red Pepper Quinoa Pilaf

February 9, 2012 § Leave a comment

When I am working from home and want a quick and warm lunch, my quinoa pilaf is my favorite go to dish. This dish is fast and very easy to make. The ingredients that I use in this recipe make this meal very satisfying and keeps your stomach tied down until dinner. The combination that I use is my personal favorite but you can use any left over veggies that are lying around in your fridge. This recipe is written for one person because my kids are not as crazy about quinoa like I am. For two people or left overs, just double this recipe.

Cooking time 15 minutes
Makes 1 large serving

Ingredients:
1 tsp (5 ml) olive oil
1 tbsp (15 ml) chopped red onion
1 clove crushed garlic
handful broccolini florets
1/2 red pepper diced
1 tbsp (15 ml) roughly chopped walnuts
1 tsp (5 ml) raisins
1/4 tsp (1 ml) tumeric
1/4 tsp (1 ml) sea salt
1 cup (250 ml) cooked quinoa

Directions:
1. Heat a medium-sized pan on medium heat and add the olive oil.
2. Saute the garlic for about 30 seconds and add the onions and saute.
3. Add the broccolini and red pepper and saute for 3-5 minutes or until the broccolini softens.
4. Add the walnuts, raisins, tumeric and salt, stir and cook for about a minute.
5. Lastly add the quinoa and cook for a few more minutes.

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