Happy Monday! Apparently I'm on a butternut squash kick lately. What can I say, I love it and I love buying produce that's in season. It often tastes better and is more affordable. This soup reminds me a bit of the classic
Chicken and Rice Soup but with a protein-packed scoop of quinoa instead.
Butternut squash can be tricky to cut. I typically slice some off the bottom so it can sit level on the cutting board. Then I peel it with a good quality vegetable peeler. Finally, slice in half lengthwise, scoop out insides and cut into cubes. Sometimes I buy butternut squash already cubed in the produce section if I'm pressed for time.
Click here to see my recipe.
...click here for the recipe!
We have been experimenting with a few new recipes lately and this one was a hit, the kid's asked for seconds and thirds! As I was fishing for some dinner ideas a friend suggested we try a blend of ground turkey, quinoa and roasted broccoli adding any seasonings or sauces that we'd like. Well we tried it, with our own twist, and loved the roasty, toasty fall flavors of this hearty dish that can be a side or stand alone as a main dish. Throw in whatever veggies you like best and make it your own. Enjoy!
Recipe: (serves 8)
Ingredients
1 cup quinoa
2 cups water
1/4 teaspoon salt
~1 pound ground turkey
~2 cups raw broccoli florets
2 large sweet potatoes, diced
1 medium butternut squash, peeled, cored and diced
olive oil
1 teaspoon Italian Seasoning
salt and pepper
Parmesan cheese, grated
Directions: Preheat oven to 425'F.
1. Place quinoa, water and 1/4 teaspoon salt in a small pot and bring to a boil, quickly reduce heat to low and simmer for 12-15 minutes or until all the water is absorbed and the quinoa is fluffy. Remove from the heat and set aside.
2. In a large saucepan, brown the ground turkey over medium heat, breaking it up into chunks, ~10 minutes or until no longer pink and cooked through. Set aside.
3. While your turkey and quinoa are cooking, spread all the veggies on a rimmed baking sheet {experiment with any veggies you like}. Lightly drizzle the veggies with olive oil and Italian Seasoning (or whatever seasoning you like) and bake in a 425'F oven for 15-20 minutes, gently toss {move around} veggies with a spatula a couple times during cooking, until cooked through but not charred.
4. In a baking dish, combine quinoa, turkey and roasted veggies, stir gently to combine. Place baking dish in 425'F oven for about 5 minutes more. Season to taste with salt and pepper if desired, serve hot topped with grated Parmesan cheese.
...click here for the recipe!
I made this for our son's 5th birthday party picnic and it was a hit! I have had several people ask for the recipe...so here ya go. It's really pretty simple and great for a light summer meal. You can definitely mix it up with different veggies or beans, garbanzo beans would be yummy too. Get creative with your quinoa. The "dressing" is light, lemony and versatile and the salad will keep in the fridge for 3-4 days, in fact I think it's better the next day after it's had a chance to marinate a bit. Enjoy!
Recipe: (serves 6-8)
Ingredients:
For the salad:
1 cup raw quinoa (prepare with 2 cups water or per package instructions)
1 can(15oz.) corn, rinsed & drained
1 can(15oz.) black beans, rinsed & drained
1 small zucchini, cubed
1/2 English cucumber, cubed
1/2 red bell pepper, diced
1 cup cherry tomatoes
1/4 cup fresh cilantro, finely chopped
for the dressing:
1/4 cup fresh squeezed lemon juice (~1 lemon)
1/4 cup olive oil or grapeseed oil
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
1. Prepare the quinoa: over medium-high heat; 1 cup quinoa in 2 cups water, bring to a boil, reduce heat and simmer about 15 minutes until water is absorbed, fluff with a fork and set aside.
2. In a large salad bowl combine corn, beans, zucchini, cucumber, bell pepper, tomatoes and cilantro.
3. In a liquid measuring cup whisk together lemon juice, oil, cumin, salt and pepper.
4. Once quinoa is cooled, add it to the veggies and stir to combine, then dress the salad with dressing and stir to coat. Give it a taste. Add additional salt, pepper or dressing* if needed. Store in the fridge covered 3-4 days.
*Note: I made this for 25 people so I tried to scale the quantities back for you. It may be that you need more dressing, just make alittle more (equal parts lemon juice and oil with a pinch of cumin, S & P) and add it until you're happy with the flavor. Keep in mind the flavor will develop more each day.
...click here for the recipe!
These are a new variation of an old favorite,
J's Turkey Burgers. We recently tried quinoa turkey burgers while visiting family and loved them! It's an easy way to stretch out your ground turkey while adding in the nutrition of quinoa and shredded carrot! Have you tried Udi's gluten free breads yet? They are some of the best we've found. For our burgers we love
Udi's gluten free whole grain buns, they are phenomenal (no, they don't pay me to say that). They are soft and fluffy and I also love that they are a smaller, more reasonable portion size. We served our burgers up with fresh grilled corn on the cob and thin cut
sweet potato fries. Enjoy!
Recipe: (makes 8-10 burgers)
Ingredients
1 1/2 cups cooked quinoa (~2/3 cup dry quinoa cooked in 1 1/3 cups water)
1 lb ground turkey
1 medium carrot, finely shredded
1 teaspoon dried thyme
3/4 teaspoon salt
1 egg
1/3 cup favorite bread crumbs (we like gluten free corn flake crumbs)
Directions:
1. Place ingredients in a medium bowl and mix until well combined. Shape meat into 8-10 patties (press into flat patties, not domed)
2. Spray patties with cooking spray on both sides to prevent sticking, place on a hot GRILL.
4. Once the lower 1/3 of the patty is browned and the meat is easy to turn, FLIP ONCE, continue cooking until the patty reaches an internal temperature of 160'F. Remove from the grill and place on your favorite bun and top with all the fixings!
...click here for the recipe!
Happy Leap Day! This is a hearty stew with a sweet addition of apples and cabbage. A great way to use up your veggies. Choose a firm, crisp apple such as a Fuji, that will hold up in the slow cooker. Serve with rice or quinoa for dinner tonight. Enjoy!
Recipe: (serves 4-6)
Ingredients:
1/2 pound small Dutch yellow potatoes
4 carrots, cut into large chunks
3 celery stalks, sliced
3 -4 chicken breasts, frozen is okay too
3 apples, peeled and cubed, choose a firm, crisp apple such as Fuji or Granny Smith
1 teaspoon dried thyme
1/4 teaspoon fennel seed
1/2 teaspoon salt
a few twists of freshly ground black pepper
1/4 teaspoon cumin
1 Tablespoon apple cider vinegar
1 cup apple cider or apple juice
1 cup water
1 1/4 cups chicken stock
1/2 of a large cabbage, cut into large wedges
Directions:
1. Place potatoes, carrots and celery in the bottom of a 6-quart slow cooker. Arrange chicken breasts and apple cubes on top of the vegetables.
2. Sprinkle thyme, fennel seeds, salt, pepper and cumin over the chicken. Add vinegar, apple cider, water and chicken stock to the slow cooker and finally, top with the cabbage wedges.
3. Cook on high for 4-5 hours. Serve with brown rice, quinoa or on it's own with some crusty bread. To prepare quinoa; add 1 cup quinoa and 2 cups of water to a small pot, add a pinch of salt. Bring to a boil then reduce heat to a simmer for 10-15 minutes until water is absorbed. Fluff with a fork and serve hot.
...click here for the recipe!
Who doesn't love a simple supper? This is an easy and delicious one pot meal for dinner tonight. Have you tried
quinoa yet? Quinoa is a nutritious, protein packed, gluten-free grain that we love and it's a great addition to this dish. You could also try
millet or even a pasta such as couscous if you prefer. Kale is a great fall veggie that really stands up well and offers a healthy punch of vitamins and minerals. I used
Lacinato Kale also known as "dinosaur" kale, which is a fitting name as it looks a bit prehistoric. Swiss Chard or spinach would be yummy also, just reduce the cook time a bit. Go ahead, try a few new ingredients for dinner tonight. Enjoy!
Recipe: (serves 4)
Ingredients:
olive oil
4 boneless, skinless chicken breasts or about 8-10 boneless, skinless chicken tenders
salt and pepper
8 ounces Cremini mushrooms, sliced
2 garlic cloves, minced
1 slice bacon, chopped (optional)
1 cup uncooked quinoa
juice of 1/2 fresh lemon
2 cups low sodium chicken broth
1 teaspoon fresh thyme leaves, chopped, or you can use 1/2 teaspoon dried thyme
1 teaspoon fresh rosemary leaves, chopped, or 1/2 teaspoon dried rosemary or Italian Seasoning
1 bunch Lacinato Kale, stems removed, coarsely chopped (after washing kale try holding the stem end in one hand and running your fingers down the stalk removing the leaves from the stem as you go, this is a bit faster than trying the cut the stems out)
Directions:
1. Drizzle 1 teaspoon olive oil in a large pan over medium high heat. Season chicken lightly with salt and pepper cook, turning occasionally, for about 8-10 minutes until they have some nice color on them. Remove chicken to a plate and set aside.
2. Reduce the heat and to the same pan add the mushrooms and garlic and an additional drizzle of olive oil, saute 2-3 minutes. Add the bacon and continue sauteing until bacon is cooked and mushrooms are tender, about 5 minutes. Add dry quinoa to the pan to lightly toast for 1-2 minutes.
3. Add lemon juice, chicken broth, herbs and a pinch of salt and pepper. Add chicken pieces back to the pan, placing them down into the quinoa, bring to a gentle boil. Cover pan and reduce heat to maintain a simmer and cook for 15 minutes or until chicken is completely cooked through to an internal temperature of 165'F.
4. Add in the chopped kale with stems removed, stir gently. Cover and cook an additional 10 minutes until the kale is tender. Serve hot and enjoy!
...click here for the recipe!
Summer is here and it's hot this week! I really don't feel like cooking at all in the heat but especially not anything heavy, hot or that requires me to heat up the kitchen by using the oven. This was my solution and the family enjoyed the crunchy texture and bright lemony dressing. You can make the quinoa ahead of time and allow it to chill in the fridge or do like my last minute self and spread the steaming cooked quinoa on a rimmed baking sheet and pop it in the freezer for 5-10 minutes. I wish I could pop myself in the freezer on hot days like today. This salad makes a great side dish for some barbequed chicken or works great as a meatless entree too since the quinoa is packed with protein. Enjoy!
Recipe: (serves 6)
Ingredients:
Salad:
2 cups quinoa
4 cups low sodium chicken broth
1/2 tablespoon olive oil
1 medium zucchini, cubed
2 medium carrots, cubed
1/2 english cucumber, cubed (~3/4 cup)
1/2 red bell pepper, diced
1 medium vine ripe tomato, diced
handful of toasted sunflower seeds (~1/2 cup) or substitute your favorite nuts
Dressing:
Juice of 1/2 fresh lemon (~2 tablespoons)
1/4 cup olive oil
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
Garnish:
2 scallions, thinly sliced (greens and white parts)
1/4 cup fresh basil, julienned (sliced thinly)
Directions:
1. Prepare quinoa first, it's similar to cooking couscous or rice if you aren't familiar with it. Add chicken broth and quinoa to a pot over medium high heat until it comes to a gentle boil then immediatly reduce the heat to low to maintain a simmer. Simmer 10-15 minutes until the liquid is absorbed then fluff quinoa with a fork and chill.
You can either make the quinoa in the morning for dinner tonight and let it chill in the fridge or spread the quinoa thinly on a rimmed baking sheet and chill in the freezer quickly for 5-10 minutes. *You don't want to add the cool crunchy ingredients until the quinoa is chilled.
2. In a medium sauce pan over medium high heat, add olive oil, zucchini and carrots and saute until crisp-tender, about 5-7 minutes. Set aside.
3. In a bowl, prepare the dressing, whisk together the lemon juice, olive oil, garlic powder, salt and pepper.
4. Assemble your salad. In a large bowl combine the chilled quinoa, crisp-tender carrots and zucchini, cucumber, bell pepper, tomato and sunflower seeds. Next drizzle the dressing over and stir to combine. Garnish with scallions and fresh basil. Try substiting any veggies you like or have on hand.
...click here for the recipe!
This is a hearty meat and potato soup with quinoa for something different. It's simmered a long time over low heat to get the meat really tender. You can add any vegetables you like. Be sure to season this as you go and try adding some jalapeños if you like your soup spicy, enjoy!
Recipe: (Serves 6-8)
Ingredients:
1 tablespoon olive oil
5 green onions, chopped
2 garlic cloves, minced
6-8 cherry tomatoes, halved
1 1/2 teaspoons cumin
3/4 teaspoons paprika
3/4 - 1 pound beef tenderloin, cubed into small bite size pieces
4 cups Organic Beef Broth
3 cups water
2 carrots, peeled and diced
1 celery stalk, diced
1 bell pepper, diced (I used 1/2 yellow and 1/2 red)
8 small Yukon Gold potatoes, cubed
2 cups cooked quinoa (prepared per package instructions)
2 cups fresh or frozen green peas (or you favorite vegetable, diced)
1/2 teaspoon garlic powder
2 tablespoons fresh chopped cilantro for garnish (optional)
salt and pepper to taste
avocado for garnish (optional)
Directions:
1. Add 1 tablespoon olive oil in a large pot over medium-high heat, add scallions and garlic and sauté until tender 1-2 minutes. Add tomatoes, cumin and paprika, cook ~1 minute until spices are fragrant. Lightly salt and pepper the meat and add to the pot, brown slightly on all sides no more than 2 minutes.
2. Add broth, water, carrots, celery, bell pepper and a dash of salt and bring to a boil. Cover and simmer on low about 1 1/2 hours, until meat is tender.*
3. Add potatoes, cooked quinoa, peas, garlic powder, a dash of salt and pepper and simmer another 30 minutes. Season to taste and serve hot, garnished with fresh cilantro and sliced avocado.
*This soup can be made in advance the night before; prepare it through step 2, cover and refrigerate. On the day you are planning to serve it, warm soup on stove top, add potatoes, cooked quinoa and peas and cook as per step 3 for 25-30 minutes or until heated through and potatoes are cooked.
...click here for the recipe!
I chuckled alittle to myself when I heard a lady ask the clerk in Trader Joe's, "could you help me find the 'quinn-oh-ah'?". Quinoa, pronounced
keen-wah, is a tasty grain that has more protein than most other grains but is somewhat unknown. Good for her for trying someting new! You can often find it in the bulk bins of most markets. It has a delicate flavor similar to rice or couscous. You can use it in soups, salads, breads or even as a breakfast cereal. This stir-fry was delicious and I couldn't help but smile as our 3 year old shouted, "this stuff is really delicious Mom". Add whatever vegetables you like, I hope you give it a try. Enjoy!
Recipe: (Serves 4)
Ingredients:
1 cup Organic Quinoa
2 cups Low-Sodium chicken broth
1-1 1/2 pounds of boneless, skinless, chicken breast tenders
olive oil
1 small onion, diced
1 red bell pepper, sliced into thin strips
2 medium zucchini, sliced
2 medium carrots, sliced
4 oz Crimini mushrooms, sliced
4-5 cloves garlic, minced
1 teaspoon Italian Seasoning
grated Parmesan cheese
salt and pepper to taste
fresh basil, julienned, for garnish (optional)
Directions:
1. Place 1 cup of quinoa and 2 cups of chicken broth in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until all broth is absorbed about 10-15 minutes. When done, the grain will appear soft and translucent, and the germ ring will be visible along the outside edge.
2. While the quinoa is cooking, season the chicken tenders lightly on both sides with salt and pepper, grill on a grill pan or flat skillet over medium-high heat about 3-4 minutes per side or until they reach an internal temperature of 165'F. Set aside.
3. In a large skillet over medium-high heat add 1 tablespoon of olive oil, add onions, bell peppers, zucchini, carrots and mushrooms, saute for 5-7 minutes. Dice the chicken tenders into one-inch pieces. Add the chicken, minced garlic and Italian Seasoning to the vegetables in the pan and reduce the heat to low, saute another 2-3 minutes until the garlic becomes fragrant.
4. Remove the pan from the heat and add the quinoa, stir to combine; garnish with Parmesan cheese and fresh chopped basil. *substitute vegetable broth and omit the chicken to make this dish vegetarian.
Recipe adapted from Trader Joe's Organic Quinoa box recipe
...click here for the recipe!
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