Quinoa :: 2/2 :: Leslie Durso

Archive for Quinoa – Page 2

Autumn Butternut Squash Quinoa

By Leslie · Comments (6) · November 30th, 2010

I made this dish at Thanksgiving for the vegetarians at the table. It's packed full of protein and super super good for you! (not to mention super yummy!) (and pretty)

If you've never had quinoa before, don't be scared! It's delicious! Quinoa is a small grain with the texture of couscous and it has just as much protein in it as chicken. It can be found at most grocery stores now and health food stores. It'll be by the rice.

Autumn Butternut Squash Quinoa

serves 6

What you'll need:

13 oz. quinoa

vegetable broth

1 butternut squash, peeled and diced

1 purple onion, diced into large pieces

2 cups fresh cranberries, halved

4 cloves of garlic, chopped

1/2 cup slivered almonds, toasted

a couple handfuls of fresh parsley, chopped

What you'll do:

Preheat the oven to 350 degrees.

Place the diced butternut squash, onions, cranberries and garlic on a cookie sheet covered in parchment paper (or foil). Toss with olive oil, spread out evenly and sprinkle with salt. Bake for about 25 minutes or until the the butternut squash is fork tender. Remove and set aside.

Prepare the quinoa according to the directions on the package and use vegetable stock when making it. When it's done, fluff with a fork and mix in the squash mixture, the toasted almonds and the parsley. Season to taste.

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Comments (6)

Categories : Quinoa, Side Dishes, Vegetables, Vegetables: Butternut Squash

Cauliflower Couscous

By Leslie · Comments (2) · September 15th, 2010

This was one of those days. I said to myself, "What can I make for dinner without going to the store?" My answer for this night was cauliflower couscous. It is really delightful, light and packs lots of vitamins : ) Now I used Harvest Blend from Trader Joe's, but you can use couscous, Israeli couscous, orzo, quinoa or whatever you have at home. Don't be afraid of the raisins and cranberries in this dish. Combined with the almonds you get a nice toasted sweet flavor that is great!

Cauliflower Couscous

Serves 2 main dishes or 4 side dishes.

What you'll need:

1/2 lb. Harvest Blend or couscous (or whatever you like)

1 head of cauliflower, broken and chopped up into bite size pieces

1/2 an onion, chopped

1 large carrot, shredded

1/4 cup slivered almond, toasted

1/8 cup golden raisins and dried cranberries (you can use whatever you like)

What you'll do:

Cook your couscous or harvest blend according to the directions on the package. I always add a drizzle of olive oil and a pinch of salt to the boiling water for some flavor.

In a frying pan on low heat, toast the almonds and set aside. In the same frying pan on medium low heat, melt a sliver of butter and add a drizzle of olive oil. Add in the cauliflower, onion and a pinch of salt. Toss to coat. Let cook about 2 minutes and toss in the carrots and raisins. When the cauliflower is fork tender, toss in the couscous and stir together. Add salt and pepper to taste.

If you are serving this as a side dish, I image it would go great with chicken or pork.

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Comments (2)

Categories : Quinoa, Vegetables: Cauliflower

Mexican Israeli Couscous

By Leslie · Comments (3) · August 23rd, 2010

I don't often plug specific products, but I really love Trader Joe's Harvest Blend. It's a combo of Israeli couscous, baby garbanzo beans, orzo and red quinoa. It's such a nice mix of tastes and textures. It's so easy to transform it into just about anything and it cooks in only 10 minutes!

Ok, enough about that. If you can't get to a Trader Joe's for this recipe, you can use orzo, Israeli couscous, regular couscous, quinoa or even just rice.

Mexican Couscous

What you'll need:

1 lb. of couscous or quinoa

a pad of butter or some olive oil

8oz. of mushrooms, sliced

2 ears of corn, kernels cut off

10oz. black beans

2 stalks of scallions, sliced

a small handful of cilantro, chopped

salt and pepper

What you'll do:

Make the couscous blend according to the directions on the package. In a medium frying pan, melt the pad of butter and saute the mushrooms for minute then add the corn and beans. When the mushrooms are soft, turn off the heat and add in the couscous, scallions, cilantro and salt and pepper to taste. Toss together and serve warm.

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Comments (3)

Categories : Quinoa, Side Dishes, Vegetables: Mushrooms

Quinoa Summer Salad

By Leslie · Comments (2) · June 8th, 2010

I was looking for a light nutritious summer salad for tonight and this was the result. Being a vegan, I love eating quinoa, with tons of protein, it is super good for you and delish!

Quinoa Summer Salad

Serves 4-6

What you’ll need:

1 cup quinoa

2 cups water or veg. broth

a big pinch of salt

1/2 bell pepper (I used yellow today, but any color will work), diced small

a handful of grape tomatoes, sliced

a handful of fresh parsley, chopped

1 shallot, finely chopped

1 tbsp. red wine vinegar

2 tbsp. olive oil

a pinch of salt and pepper

arugula (optional)

What you’ll do:

In a pot, bring the water, quinoa and a pinch of salt to a boil. Reduce heat, cover and let simmer for 10 to 15 minutes or until all the water is absorbed. Pour into a bowl and refrigerate.

For the dressing, in a bowl, whisk together the shallots, vinegar, oil and salt and pepper.

Take the quinoa out of the frig and toss with the dressing and all the veggies. Serve alone or over a pile of baby arugula.

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Comments (2)

Categories : Quinoa, Salad, Vegetables: Tomato

Quinoa Salad

By Leslie · Comments (1) · February 3rd, 2010

So I am on a quinoa kick these days. Here is a really easy recipe for quinoa salad. You can vary it up really easily too. Do different beans, add lemon or different herbs, anything you feel like!

What you’ll need:

quinoa

1/2 onion, diced

1/2 red bell pepper, diced

1/2 can mixed beans, rinsed

a handful of parsley, chopped

a dash of cayenne pepper

a dash of paprika

a dash of white wine vinegar

salt and pepper to taste

What you’ll do:

Make the quinoa according to the directions on the package. While it’s cooking, saute the onions and bell peppers with a little olive oil till they get soft, about 6 minutes.

Toss the quinoa, beans, onions and peppers and all the seasonings in a bowl. You can serve this warm or cold.

xoxo

Comments (1)

Categories : Quinoa, Side Dishes

Mushroom & Spinach Quinoa

By Leslie · Comments (3) · January 30th, 2010

You may be saying, “What the heck is Quinoa?” [KEEN-wah]

Have no fear of the food with the weird name!! It’s super satisfying and really good for you! It’s gluten-free and loaded with iron, magnesium, fiber and protein, making it a vegetarian’s best friend. Quinoa can be found just about anywhere now, look for it in the rice isle.

This is a really yummy recipe that makes a great side dish to meat or a great main dish for us veggies! You can really use quinoa in lots of recipes, anywhere where you would use rice, orzo, or couscous.

Quinoa with Mushrooms and Spinach

Serves 4

What you’ll need:

1 cup of uncooked quinoa (prepared with vegetable stock according to the directions on the package)

6 oz. of crimini mushrooms

1/2 medium onion, diced

2 garlic cloves, chopped

2 handfuls of fresh spinach, sliced

6 or so leaves of basil, sliced

What you’ll do:

While the quinoa is cooking, saute all the ingredients except the basil in a small pan with some olive oil. When the quinoa is done, toss with the mushroom mix and stir in the basil.

That’s it!! Could it be any easier?? So yummy too! I like it served warm. Give it a try!

Comments (3)

Categories : Quinoa, Side Dishes, Vegetables: Mushrooms, Vegetables: Spinach

Archive for Quinoa – Page 2

Autumn Butternut Squash Quinoa

Cauliflower Couscous

Mexican Israeli Couscous

Quinoa Summer Salad

Quinoa Salad

Mushroom & Spinach Quinoa

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