Posts Tagged ‘quinoa’
Quinoa Apple Spice Cake
Quinoa might not be your go-to ingredient for cakes, but this is one of my favorite fall recipes. Ever.
Recipe: Raspberry Rhubarb Quinoa Muffins with Raspberry Fig Jam
On a cool Sunday morning I was in the middle of rows upon rows of raspberries. Summer means u-pick season, and there’s something about standing in a field of berries that inevitably leads to overdose. Pick one, eat one, repeat. An hour and a half later I was on a sugar high and had my arms full of two cardboard flats with 13 pounds of raspberries.
Recipe: Summer Carrot and Date Quinoa Salad with Basil and Mustard Citrus Vinaigrette
The arrival of summer means the arrival of bags of mixed salad greens at farmers market, or of course, your own from your garden. Instead of basing salad recipes off of them though, I like to throw them in as an extra addition to whatever I am making, a complement to the rest of the dish. That’s exactly what they are in this quinoa salad recipe.
Kale and Hazelnut Quinoa Cakes
I have a minor obsession with quinoa, as is evidenced by the fact that I keep it on hand at all times and I even make cake with it. It’s delicious I swear.
Last week I was trying to come up with a falafel alternative, and a mixture of quinoa and white beans seemed like the way to go. Here’s the final result, one packed with protein and easy to make ahead of time and fry up right before eating. I also found that the bean and kale mixture is also excellent as a spread or dip. Enjoy!
Friday Photo: Quinoa Spring Rolls
Quinoa spring rolls = amazing. Quinoa, carrots and other deliciousness wrapped in rice paper and sprinkled with brewer’s yeast and pumpkin seeds. Completed with ginger infused soy sauce.
Foodie Blog to Check Out: Sprouted Kitchen
Photo by Sprouted Kitchen
I wrote an article this week for EcoSalon on 10 delicious vegetarian soups. In doing so I came across an absolutely beautiful and well written blog, The Sprouted Kitchen. Somehow the talent at this blog makes whole grains look sexy… I’m not kidding. In fact I’ve never found anyone else that has an affinity for taking photos of quinoa, so when I came across it, I knew I’d be an instant addict.
Fantastic food photography and delicious sounding recipes, like this one for Mediterranean Quinoa Bowl. Go check it out!
Here’s the soup recipe I chose for EcoSalon: Lentil Soup with Chipotle Yogurt. Can’t wait to get this cooking in the kitchen.
Ingredients:
2 Cups Lentils (French or Black Beluga)
1 Yellow Onion, Diced
1 Fennel Bulb, Diced
1 tbsp. Olive Oil
1 Cup Brown Rice, Cooked (any whole grain will work)
6 Cups Organic, Low Sodium Vegetable Stock
1 tsp. Cumin
1 Large Bunch of Kale, Chard or Combo of Leafy Greens
Salt/ Pepper
1 Lemon
Chipotle Yogurt
1 Cup Plain Greek Yogurt
1 Chipotle Chile in Adobo, Chopped (no more than 2 tsp.)
Preparation:
1. Cook your rice or desired grain and set aside. Boil about four cups water, and boil the lentils for 20 minutes until cooked. Add water as needed. Drain.
2. In a large soup pot, saute the yellow onion and the fennel in the olive oil for about 8 minutes, or until just starting to turn light brown. Add the stock and cumin. Bring the heat back up to a gentle boil, about 10 minutes.
3. Add the lentils and the brown rice and simmer about 10 minutes. While you are waiting, stem your greens and slice them into thin strips. Taste the soup for salt and pepper, add seasoning as desired.
4. Turn off the heat and add in the greens, stir. The greens will wilt in the hot soup, and avoid overcooking this way. Stir in the juice of half the lemon, add more to taste.
5. Mix the greek yogurt with the chipotle chile and stir. Serve the soup with the dollop of the chipotle yogurt. Warning, chipotles are pretty spicy, so start with a small amount of sauce and you can add if you like it hot. If too spicy, add more yogurt.
Delicious Quinoa Spice Cake Recipe
Excited about my first post over at EcoSalon… and it happens to be my recipe for the amazing quinoa cake that I have brought to oh-so-many dinner parties. Go read about all the benefits of quinoa and how to make a dessert that’s actually made with a complete protein!
Keen on quinoa…
I finally went for it and started a food blog; I had to do something constructive with all of those food photos I was taking. But it isn’t your average food blog — it’s solely devoted to quinoa. I know there are plenty of my friends out there contemplating whether or not I have lost my mind because I seem so obsessed with a grain, but I like to think of it as a way to come up with a lot of new and creative ways to play with the hard-to-pronounce food.
Hopefully there will soon be many recipes and lots of colorful, Bon Appetit-esque photos to enjoy. To check it out, click here.
