Broccoli Cashew Quinoa

Last night I tried a recipe from Green Smoothie Girl's book 12 Steps to Whole Foods.  I'm looking for more meatless dinners that my family will actually eat.  I think I found one here.  Only one kid refused to try it! :)

Broccoli Cashew Quinoa

1 TB coconut oil
2 cloves garlic, pressed
1 small red onion, finely diced
1/4 cup sun-dried tomatoes chopped*
2 cups vegetable broth
1 TB white wine vinegar (I used red because I didn't have white)
1 TB agave
2 TB fresh lemon juice
1 Cup quinoa, rinsed well (soak for a few minutes, then drain with a fine strainer).
1/2 tsp sea salt
6 Cups broccoli, cut into small pieces
freshly ground black pepper
1 Cup cashew pieces, toasted in oven

Heat coconut oil over medium heat and saute onion and garlic for 3 minutes. Add sun-dried tomatoes, vegetable stock, vinegar, agave, and lemon juice. Bring to boil. Stir in quinoa and salt, then put broccoli on top. Reduce heat and simmer, covered for 20-25 minutes. Remove from heat when broccoli is tender. Add the ground pepper and cashews and toss.

*The one change I would make to this recipe is the sun-dried tomatoes.  I would use 1/4 cup. Original recipe called for 1/2 cup.  The sun-dried tomato taste was a little too strong for me.  The kids picked them out and asked why there were raisins in the dinner. So next time, I'm doing 1/4 cup and chopping them much smaller.  I think you still need them, just not so much.

Nutrients in
Quinoa
42.50 g (42.50 grams)

Nutrient%Daily Value

manganese43%

tryptophan21.8%

magnesium20.9%

folate19.5%

phosphorus19.4%

Calories (156)8%

Quinoa. It's What's For Lunch

Mexican Quinoa Salad from mygreendiet.com

My lunch was good today, so I thought I'd share it. It's Mexican Quinoa Salad from Mygreendiet.com.  You can find the recipe here.  I followed her recipe, except that I used regular tomatoes, cut down the cumin, and then I added a cup of frozen corn. Next time I think I'll add some red wine vinegar or something.  I'm not a fan of cumin, so when I cut that down it needed a little something else. If you like my Cowboy Caviar recipe, you'll like this salad.

I want to try some more quinoa recipes, so if you have any favorites, send them my way please.
 

Mediterranean Quinoa

Ingredients:

• 1 cup Quinoa dry
• 1 14.5 oz can Chicken Broth
• 2 Tablespoons Olive Oil Or Oil From The Sun Dried Tomatoes
• 2 whole Thin Chicken Breasts, Cut Into 1 Inch Cubes
• OR 1 can Garbanzo Beans instead of chicken, drained.
• 2 pinches Dried Oregano
• 1 whole Medium Onion, Chopped
• 2 whole Garlic Cloves, Minced
• 2 small jars Artichoke Hearts (or 1 can) drained
• ½ cup Marinated Sun Dried Tomatoes, Chopped
• 5 fresh mushrooms chopped.
• 1 small Lemon, Zest And Juice, Divided Use
• ¼ cup dry parsley

Prepare 1 cup Quinoa using 2 cups chicken broth (I use 1 can plus enough water to equal 2 cups liquid.)  Prepare it like you would rice. It only simmers for about 12 minutes until liquid is absorbed. So, while that’s simmering:

In a large saute pan heat 2 tablespoons of oil or use the sun dried tomato oil. Add cubed chicken and sprinkle with oregano. Cook for 5-7 minutes or until chicken is done, stirring occasionally.

*OR heat 1 can garbanzo beans with the oregano (instead of chicken). Only takes a couple minutes.

Push chicken (or garbanzos) to the side of the pan to make room for the onions. Saute for 4-5 minutes until softened.

Add the garlic. Push the onion mixture to the side to make more room and add the artichoke hearts. Mix it all together and lower heat.

To this mixture add the sun dried tomatoes (save the rest of the jar for next time), mushrooms and lemon zest. Stir to combine. Turn off the heat and add the parsley and lemon juice. Finally, add the cooked quinoa to the mixture and stir well to incorporate all the ingredients and flavors.

And just because- I was comparing these two pictures today. My son says I look the same.  Yet I still allow him to live here.

November 2010

June 2009