Posts tagged ‘quinoa’

October 21, 2011

Food: Roasted Cinnamon Butternut Squash and Quinoa Warm Salad.

What is more Fall than butternut squash, apples, dried cranberries and cinnamon?

I know you can’t come up with an answer.

This salad has great texture – love that crunch from the raw apples. It is warm too- the squash is silky and warm surrounded by the nutty quinoa! Love this combination.

I can’t forget my beloved Craisins..obcessed. I will put them in almost anything..almost.

Try this salad. You will like. Promise.

Roasted Cinnamon Butternut Squash and Quinoa Warm Salad

Yield 4 lunch portions or 8 dinner side portions

Ingredients:

  • 1/2 butternut squash
  • Olive oil- to coat
  • 1 pinch ground cinnamon
  • 1 cup cooked quinoa
  • 1/2 small onion, diced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup Craisins
  • 1 Granny Smith Apple, peeled and small diced
  • Kosher Salt
  • Freshly Ground black pepper

Method:

Preheat oven to 400 degrees.

1. Coat squash with olive oil and sprinkle with cinnamon, salt and pepper. Roast for 45 minutes – check with a fork for doneness. Should be soft all the way through. Remove from oven and let cool. Once cool, remove skin and cut into bite-sized pieces.

2. Meanwhile, saute diced onion in 1/2 teaspoon olive oil until soft. Mix with cooked quinoa.

3. To assemble salad, in a medium sized bowl, combine all ingredients (excluding more olive oil). Add Kosher salt and ground black pepper to your taste. Serve warm.

 

May 10, 2011

Food: Asparagus and Quinoa Salad with Feta.

This salad is similar to the ‘kitchen sink salad’ or the ‘leftover salad’. I used 3 different left overs and threw in some other pantry staples to create this. It was a gem. I mean, it tasted SO good. It gave me some much-needed mid-day energy. Added some color to my rainy Spring day. And I felt good about clearing out some Tupperware in my refrigerator.
Am I the only one that makes kitchen sink salads?
Asparagus and Quinoa Salad with Feta
Ingredients:
  • 1/2 cup prepared quinoa
  • 6 springs asparagus, blanched and chilled, cut in half
  • 1/2 cup Corn Salsa (you don’t have to make this just for this salad – frozen corn, microwaved for 1 minute would be great too!)
  • 1 heaping tablespoon feta cheese
  • sprinkle of dried Pomegranates
  • sprinkle of sliced almonds
  • garlic balsamic salad dressing
1. Assemble salad, in order of ingredients!
*Note: The quinoa could be heated up for 1 minute, instead of cold like I had – the feta cheese would melt over so slightly too!

April 6, 2011

Food: Sweet Potato Quinoa.

Quinoa is my new favorite grain. It is high in protein. It actually contains more high quality protein than any other grain. And to top it all off, it’s light, tasty and easy on the stomach. Win.

On to the recipe…when you read through these ingredients, you might think it is a strange combination. Well, it is. I promise you they all go so well together. A party in your mouth. All the different layers, make this a unique meal.

I made this for one. Me. So double it if you want more or if you are using it for a side. I was hungry and ate this whole thing. Don’t judge me.

Sweet Potato Quinoa

Ingredients:

  • 1/2 uncooked Quinoa
  • 1 small sweet potato, cubed
  • 2 tablespoons olive oil
  • 1/4 onion, chopped
  • 1 garlic clove, chopped
  • salt and pepper
  • 2 pinches smoked paprika
  • feta cheese
  • 1 scallion, sliced
  • 2 pinches cilantro (about 2 tablespoons chopped) or more if are like me

1. Roast sweet potato for 20 minutes coated with olive oil and a little sprinkle of salt and pepper. I used my toaster oven for this part at 400 degrees. They came out nice and brown.

2. Cook Quinoa in 1 cup of water. Bring to a boil, then turn heat to low and cover for 10 minutes.

3. While the quinoa and potato is cooking, saute the chopped onion in the olive oil. Saute for 3 minutes on medium low. Add garlic, salt and pepper (to taste) towards the end for about a minute. When the quinoa and sweet potato are done cooking, add them to the pan with the onion and garlic. Sprinkle smoked paprika and toss to coat and mix everything together.

4. Transfer to serving dish. Sprinkle on desired amount of feta cheese, scallions and cilantro. Enjoy!

*I added another sprinkle of salt and pepper to my dish. I like salt and it needed it. Each to his/her own 🙂

** I am also aware that a sprinkle to me may be a different measurement to your sprinkle. I didn’t use a measuring spoon- please forgive me.

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