Tag Archives: quinoa

Quik Lunch Series: Quinoa and Black Bean Salad

Since I discovered Quinoa, it has become one of my favorite super foods. I have enjoyed all recipes I have tried so far. This one is another easy one for that office day meal.

quinoa_salad

Ingredients:
1/2 cup quinoa ( I used red, but can use any)
1 can black beans (drained and rinsed)
1/4 red onion chopped fine
1/4 cucumber chopped
2-3 mini tricolor sweet peppers
8-10 grape or cherry tomatoes
some chopped cilantro
salt to taste
juice of one lemon
dash of paprika
fresh ground pepper

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Bring 1-1.5 cups of water to boil. Rinse and add quinoa. Reduce flame and cook on medium low till all the water evaporates and the quinoa is cooked. Meanwhile prepare the vegetables and black beans. Toss all ingredients including the quinoa, add salt and pepper and a dash of paprika.

Enjoy!

Quick Lunch Series: Quinoa with Sauted Vegetables

I have been taking this for lunch on and off the last few days and believe me it was tasty, nutritional  and most importantly I enjoyed it. Unfortunately I did not take any photographs! But here’s how I made it.

Ingredients
1/4 cup quinoa cooked per directions
1-2 mini tri colored peppers sliced
1/8 of red onion sliced
1/4 zucchini sliced
1-2 yellow locally grown yellow tomato or 6-8 heirloom mini tomatoes
salt and crushed red pepper or fresh black pepper to taste
some lemon juice
1 tbsp olive oil

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Cook quinoa as per instructions. Typically bring 1/2 to 3/4 cup water of water to boil, add 1/4 cup quinoa and cook till all water evaporates and the quinoa looks cooked.

Bring 1 tbsp oil to boil in a pan. Add sliced red onion, sliced peppers,zucchini and chopped tomato to fry. Fry 5-10 min till the moisture evaporates. Add salt and red crushed pepper and saute for 5-10 minutes. Add cooked quinoa and some lemon juice. Mix well.

Serve warm. Or re-heat in microwave for that office day meal.

Toasted Quinoa with Red Kidney Bean & Vegetables

Ingredients:
1/2 cup quinoa
1/4 cup red kidney beans (cooked or canned)
1/2 cup orange or grapefruit juice
1/2 zucchini quartered and sliced
1 scallion slices
1 tsp fresh thyme
t tsp minced ginger
1/2 cup sliced bell peppers
6-8 cherry tomatoes sliced
1/2 tbsp rice wine vinegar
some grapefruit or orange wedges (optional)

Lightly toast the quinoa in a pan. Add 1 cup of water, orange or grapefruit juice, salt and cook the quinoa.

Meanwhile coat a large nonstick skillet with some cooking spray. Cook zucchini, scallions, ginger, tomatoes, thyme and  bell peppers. Stir in the quinoa and the cooked (or canned) red kidney beans. Stir in vinegar. Can season with some fresh ground black pepper. Top with orange or grapefruit wedges (optional)

Adapted from a recipe from Prevention Magazine. Replaced Shrimp with Red Kidney Beans.

Smart Lunch Series: Quinoa and Pomegranate Salad

This is one of those super easy to make recipes that is perfect for a weekday office lunch.

You can make it the evening before and stick it in the refrigerator. Eat it chilled or warm up a little on a blustering autumn day!

Ingredients:
1/2 cup quinoa
1/4 cup peas and chopped carrots (frozen or fresh)
1/4 cup pomegranate seeds
1/4 cup pinenuts
1/4 cup dried cranberries
1/4 cup feta cheese (optional)
1 bay leaf
1 tsp Italian seasoning
salt and pepper to taste
1 tsp olive oil (optional)
some fine chopped fresh basil and parsley to garnish

Bring 1 1/2 cups of  water to boil. Add quinoa, peas, carrots, bay leaf and Italian seasoning and cook on medium low until cooked. Add water as necessary.

Transfer to a large bowl. Add rest of the ingredients before serving. Drizzle some olive oil and season with salt and pepper. Optionally add a dash of lemon juice. Sprinkle chopped basil and parsley.

Can add some crushed pepper to pick it up a notch. Add sliced cherry tomatoes. This recipe is very open. So feel free to toss in your favorite vegetables and spices.

Adapted from a recipe from The Clean Eating Mama blog.

Red Kidney Bean and Quinoa Soup

The  inspiration for this soup came from here. It was that time of the month to clean up the fridge, and fall (and winter) are perfect time to cook up new soups. Sipping warm spicy soup on a cold winter’s day is so soothing. It is the perfect lunch time meal with some rustic piece of bread.  And this one you can make as colorful as you like!

Ingredients:
1/2 cup rainbow quinoa (cooked per directions)
1 cup kidney beans (dry or use canned if you must)
tri-color peppers sliced
1 medium onion chopped
2-3 garlic cloves chopped
1 small zucchini sliced
2 carrots sliced
2-3 celery sticks sliced
1-2 tomatoes (or use canned if you must) chopped
1 cup fresh spinach chopped
some fresh basil chopped
1-2 bay leaves
1 tsp dried thyme
3-4 cups water or broth
juice of 1 lemon
salt and black pepper to taste
red crushed pepper

If using dry kidney beans, soak overnight or for 8-10 hrs. Rinse and cook kidney beans in two cups of water. I usually cook mine in a pressure cooker. Set aside.

Heat 1-2 tbsp olive oil in a large pan. Lightly fry onion and garlic. Add rest of the vegetables except spinach and lightly cook. Add broth or water and bring to boil. Reduce flame to medium low and continue cooking. Add bay leaves, chopped basil, thyme, red crushed pepper, lemon juice, salt and pepper to taste. Add the cooked kidney beans and cook on medium low for 30-40 minutes. Add  spinach and continue cooking for 5-10 minutes.

Meanwhile bring 1 cup water to boil in a separate pan. Add rainbow quinoa and cook. Add the cooked quinoa to the soup and serve hot.