I love it when the husband cooks! Particularly a treat like this one. This is a kicked up mac &
cheese (and you know I have quite the fondness for quinoa). And also this blog I just discovered! Carey Nershi has quite the eye and I look forward to scouring every corner
of her blog for new recipes and more of her gorgeous photos.
Cheesy Quinoa with Roasted Broccoli
via reclaiming provincial
3/4 cup of quinoa
1 1/2 cups of water
half a large head of broccoli, cut into bite-sized pieces
2 tbsp olive oil
salt and pepper
2 tbsp butter
1/4 cup of milk
1/2 to 3/4 of a beaten egg
3 oz. of sharp cheddar cheese, grated
a pinch of kosher salt
Preheat oven to 425°. Toss broccoli in olive oil, salt, and pepper, then spread out over a
baking sheet. Bake for 15–20 minutes, or until the broccoli just begins to brown.
In the meantime, combine water and quinoa in a pan and bring to a boil. Reduce heat to
a simmer, and let cook until all of the water has absorbed.
As soon as the quinoa has finished cooking, combine the butter, milk, egg, and salt in a
large saucepan. Add cheese and quinoa, then cook over low heat, stirring continuously,
for about 3 minutes. Mix in the broccoli and enjoy!
When it starts getting hot out, I’m not up for cooking often. And lately I’ve been making summer salads more often than not. My pantry is always stuffed with grains, and I’m always looking for a new way to serve up my seeming never-ending supply of quinoa.
Lemon Quinoa Cilantro Chickpea Salad
adapted from the diva dish
1 cup dry quinoa
2 cups vegetable broth
15 oz can garbanzo beans (drained and rinsed)
1 cup cherry tomatoes, cut in half
2 avocados, diced
2 cups chopped spinach
1 bunch cilantro
1/4 cup sweet onion
2 small cloves garlic
For the dressing:
Juice of 2 lemons
zest of 1 lemon
2 teaspoons dijon mustard
2 teaspoons olive oil
1/2 teaspoon sugar
1/2 teaspoon cumin
dash of salt and pepper
Bring the vegetable broth to a boil and add the quinoa. Bring back to a boil and cook for about 12 minutes, or until the quinoa has absorbed the liquid. Remove from heat and let stand for 1-15 minutes. In a food processor, add your spinach and cilantro. Process the greens until they are finely diced. Add the greens to a bowl, and set aside. Next finely dice your onion and garlic and add to the greens mixture. Add your chickpeas and stir until everything is combined and coated. When the quinoa is cooled, add it to the chickpea mixture. Whisk all the dressing ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving to set the flavors.
I love stuffed peppers. Vegetarian. Rice filled. Meaty. Spicy. Mexican. Italian. Just about any way makes me happy. This time I wanted to use some of the grain I love, but seem to have accumulated an excessive amount of in recent weeks – quinoa! Plus, it’s a super healthy food, so I’m eating better while satisfying one of my greatest cravings.
Quinoa Stuffed Bell Peppers
via good life eats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1/2 lb. mushrooms, stems removed and saved for another use and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
15 oz. cans diced tomatoes, drained, liquid reserved
15 oz. can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated Pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed
Freshly ground pepper
Preheat the oven to 350°F.
Heat the oil in a saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and saute 1 minute. Stir in the mushrooms and drained tomatoes. Cook about 5 minutes, or until most of the liquid has evaporated. Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until the quinoa is tender. Combine with the black beans and 1 cup of cheese. Season with salt and pepper.
Pour the reserved liquid from the tomatoes in bottom of a baking dish. Fill each bell pepper half with a heaping 3/4-cup of the quinoa mixture, and place in the baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until the tops of the stuffed peppers are browned. Let stand 5 minutes. Transfer the stuffed peppers to serving plates, and drizzle each with pan juices before serving.
You may have noticed my lack of posting last week; I was so sick. And thankfully my loving husband picked up the slack on dinners. This little dish was posted as ‘Fuel to Ride,’ and it was the perfect way to replenish my sickly, starving self. Tasty too. Next time I make this, now that my health is on the mend, I think I’ll go for a double batch. It’s filling, but I could eat these leftovers for days. Breakfast, lunch and dinner. I love anything with a fried egg on top.
Quinoa with Edamame, Parm and Egg
via these peas are hollow
1 cup cooked quinoa
1 cup shelled, cooked edamame
1 oz shaved parmigiano reggiano
2 extra-large eggs
4 teaspoons olive oil, plus more for frying the eggs
salt and pepper to taste
1 avocado, peeled, pitted, and sliced
In a bowl, mix together the quinoa and edamame, and toss with teaspoons of olive oil and season to taste with salt and pepper. Heat another tablespoon or so of olive oil in a non-stick pan over medium-high heat. Fry the egg until whites are set, but yolk is still runny (this will make a nice little sauce for your quinoa). Season egg with salt and pepper.
Shave the cheese with a vegetable peeler to get the big shavings. Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.
Forgive the terrible phone photo! Originally we had planned on a recipe from 101 cookbooks, but this meal ended up being a last minute, throw whatever’s in the fridge together, and get it on the table asap kind of dinner. And it turned out fantastic! I love making quinoa when we’re tight on time, but looking for something healthy. And adding the pesto to our regular combo of veggies plus grain really gave it a punch. This time we used a Sicilian pesto, which uses parsley instead of basil, and the flavor had a bit more of a bite. The roasted tomatoes add a bit of a sweetest that balances nicely.
Quinoa, Pesto and Roasted Vegetables
adapted from 101 cookbooks
4 tablespoons olive oil
1 teaspoon of fine grain sea salt
Freshly ground pepper
1 small onion, diced
3 cups cooked quinoa
2 small zucchini, chopped
1/3 cup pesto
1 cup cherry tomatoes
1/4 cup freshly grated Parmesan
1/3 cup sliced fresh basil
Preheat the oven to 400°F.
On a rimmed baking sheet, toss the tomatoes, 2 tablespoons of the oil, 1 teaspoon salt, and a few grinds of pepper. Roast the tomatoes until they begin to burst, about 30 minutes.
Meanwhile, heat the other 2 tablespoons of olive oil over medium heat. Stir in the onion and cook 10 minutes, add the zucchini and cook until soft, about 5 more minutes. Remove from heat, stir in the pesto, quinoa, and roasted tomatoes. Top with the Parmesan and a healthy handful of basil.