Tabouli Inspired Quinoa Salad

 

Summer is finally underway.  Last week was super hot, then Arthur blew in yesterday, and seems to still be hanging around based on the winds outside.  The wind and salt spray were not kind to the garden.  I think I lost most of my peppers and a number of tomato plants.  The chocolate tomatoes seemed to fare the worst.  Time will tell I guess.

Last weekend was my first trip to the Market in a while.  So many yummy things to chose from.  The number one thing on my list was Valley strawberries.  I wait all year for these delicious little berries and they never disappoint.  There really is nothing better.

Other fresh finds – Beets, carrots, green onions, feta, free range eggs, zucchini, herbs, and sprouts

Included in the purchases was a huge bunch bouquet of Italian parsley, that was supposed to be destined for Tabouli until I realized I didn’t have any tomatoes.  So I was forced to improvise.

Tabouli Inspired Quinoa Salad

Amounts are approximate.

1/2 cup uncooked quinoa

Shredded purple cabbage, chopped or julienned carrots, diced yellow pepper, chopped green onions

1 1/2 cups chopped parsley (more or less to taste)

juice of 1 very juicy lemon (about 3 tbsp)

xtra large clove of garlic minced or (2-3 small cloves)

EVOO to taste (2 – 3 tbsp)

salt & pepper

RInse quinoa very well, and prepare per package instructions.  Let cool completely.  I always rinse my quinoa well,even though most says it’s already rinsed.  I still find it has a bitter taste if I skip this step.  I also almost always toast it first before adding the water.  Just place in the dry pot over medium – med high heat until slightly toasty.

Whisk oil, lemon juice, garlic, salt and pepper until well combined.  Add cold quinoa, veggies, and parsley.  Mix well.

There is a lot of healthy goodness in this salad.  Did you know 100 grams of parsley contains more vitamin C than an orange. It’s also an excellent source of vitamin K, A and folate.

This type of salad is easy to change up, add more or less garlic, more cabbage, less peppers more lemon.  Make it your own, get creative and enjoy!

~~ Jackie

 

 

 

 

 

From Middle Eastern to Moroccan - Quinoa Take Two

Today we're continuing with the Quinoa theme but moving on over to Morocco!!!  Morocco has a little something for everyone.

Resorts

Beaches 

 

 Desert Adventures

Last but not least....Spice Markets!!     You won't see that at your local grocery store.

Today's recipe, Stuffed Butternut Squash Moroccan Style,  is another meatless meal, but because it is packed full of fiber from the veggies and protein from the quinoa you won't feel like you're missing out on anything.  Not only is this packed full of flavor you'll be getting in lots of the good stuff too ( * Antioxidants, B Vitamins, Potassium* ) It's the color that gives away it's most noteworthy health benefit.  The orange color of the butternut squash tells us it's a rich source of carotenoids.  Carotenoids are powerful antioxidants that protect our bodies from the damage done by free radicals.  This colorful squash also has high levels of beta-carotene, (converted to Vitamin A in the body) which has been identified as a deterrent against breast cancer and age related macular degeneration.  Butternut squash isn't alone here either -carrots, sweet potatoes, pumpkin and papaya all contain carotenoids.

Stuffed Butternut Squash Moroccan Style

** These are items I added that weren't in the original recipe**  

1 Whole butternut squash, halved lengthwise seeds removed

2 Tbsp EVOO

S & P

2 oz pine nuts (walnuts would work too)

1/2 large red onion**

1 red or yellow pepper, chopped

2 medium carrots chopped**

3 large cloves of garlic, minced

1 tsp grated fresh ginger

1 1/2 tsp ground cumin (I ran out of ground cumin so toasted some cumin seeds and used them)

1 tsp paprika

1 tsp ground turmeric ( I used more than a tsp)

1 tsp curry** 

1 tsp chili flakes

2 small - medium zucchini, cubed

10 (or to taste) cherry tomatoes, halved**

1 3/4 cup chicken broth (or water)

1 cup quinoa, rinsed and drains

2 - 3 Tbsp fresh cilantro chopped 

2 Tbsp fresh parsley chopped

Preheat oven to 350

Using a sturdy knife (or a spoon) scoop out enough flesh in the squash so you have a bowl with a border of about 3/4 inch.  Coat with EVOO, S & P and bake for about 20 - 25 mins or until tender.

While that is cooking dry roast your pine nuts in a small non-stick pan and set aside.

Heat oil in a pan.  Add onions, peppers, and carrots and saute till soft.  Add garlic and ginger.  Cook for another minute. Stir in the spices (cumin, paprika, turmeric, curry and chili flakes) let cook for a minute or so to bring out their yummy flavours. Add the zucchini and tomatoes and 1 cup of broth.  Cover and simmer for 10 mins.  Add the quinoa to the pan along with the remaining 3/4 cup of broth.  Cover and simmer for another 10 - 12 mins.  (Keep an eye on it.  I had to add some more broth).  Stir in the pine nuts and coriander.  Spoon the mixture into the squash halves.  Return to the oven for 10 - 15 mins until golden.

Remove from oven and sprinkle with chopped parsley.  I also added a little goat feta to mine just because feta make everything better in my mind.  Also, I love spices and I don't actually measure when I'm cooking.  I just know what I like so I probably used more than what is listed in the recipe.

Hope you like this one. 

~~ Jackie

Middle Eastern Quinoa Salad aka Fattoush

It seems my blogging trend continues.  Post every day for a week or so then take a hiatus for a couple months.  Oh, well whatever works right.

The summer here in Nova Scotia has been a hot and muggy one. You  know the kind of heat where you get out of  the shower and by the time you have your hair dried you need another shower. I love summer don't get me wrong but fall is my favorite time of year so I'll be happy to see it make an appearance very soon.  With it being so hot there hasn't been a whole lot of cooking going on around here but I've tried a few new things.  Some good some not so great.  You can't win them all right??  Of course you'll only be seeing the good... well what I consider good that is.

I'm sure by now you're all familiar with Quinoa (pronounced keen-wah).  There was a time not too long ago that I really disliked quinoa, I think I did a post on it actually.  Let me just say my opinion has changed.  I can't get enough of it.  Kind of like Frank's hot sauce.... I put that sh*t in everything.  I put it in salads, top it with chili, add it to soups for some added protein.  It's so versatile and is packed full of nutrition.  It is a complete protein and high in fiber.  Not only that it contains a number of vitamins and minerals.  Some of which are, Riboflavin, Folic Acid, Iron and Vitamin E.

Fattoush Salad

A Middle Eastern salad that is usually served with crispy baked (or deep fried) pita bread.

Serves 6 - 8

3/4 cup red quinoa, rinsed and drained

1 1/2 cups water

2 English cucumbers, chopped

8 oz cherry tomatoes, halved

1 red onion, finely chopped

4 shallots or green onions, sliced

1/2 large red pepper, diced

4 radishes, thinly sliced

1/2 cup roughly chopped mint (I use less mint maybe 1/4 cup)

1/2 cup roughly chopped flat leaf parsley

1/2 cup roughly chopped cilantro

3 Tbsp fresh lemon juice

4 Tbsp EVOO

3 tsp sumac * (no not the poisonous kind)

1 tsp zatar *

1 - 2 cloves garlic minced 

s & p 

Bring quinoa and water to a boil in a saucepan.  Reduce heat, cover and simmer for 10 mins.  Remove from heat and let cool completely.

Mix lemon juice, EVOO, garlic, sumac, zatar, salt and pepper together.  Let sit while quinoa is cooking and cooling.

Toss veggies in a bowl, add quinoa when completely cool and top with dressing.  Chill and enjoy

**You will most likely find Zatar and Sumac at a Middle Eastern grocery store, but check the ethnic food section of your local grocery store**

We also had a milestone birthday of sorts this month.  Our canine fur babies turned 16, so they got a treat from the Three Dog Bakery

                                                They loved them...  two paws up!!

That's all I have for you tonight.

~~ Jackie 

Quinoa Tabouleh and Real Estate Woes

When last I checked in I had recently put my house on the market.  Well..... my house is STILL on the market, not a good thing in my world.  There were two offers and both fell through at the last minute.

A common comment from people viewing the house is that they were hoping for more of an open concept.  Ummmm....people it's a 50 year old house, open concept didn't exist then, what did you expect.  Unfortunately for me this house was a rental, my tenants moved out so it's killing me to pay the mortgage while it sits empty.  Needless to say I'm not in my happy place right now.  I'm not sure what I did to PISS OFF the real estate gods but whatever it was I'M SORRY!!!!  Please let my house sell.... SOON!!

Moving on to the food.  Quinoa seems to be a recurring theme on the blog.  Considering I hated it the first time I tried it that's progress.  I'm sure most of you already have the scoop on it but in case you don't here a few tidbits

• It's a seed not a grain
• Gluten free
• High in fiber 
• Complete protein containing all of the essential amino acids.

One of my favorite foods is Tabouleh I could eat it every day.  It's a refreshing and healthy salad. Sometimes I find it hard to get my hands on the small bulgur and a lot of it that I have purchased has a stale taste to it which I don't like. Also, I'm trying to cut out as much gluten as possible so Quinoa makes a great substitute. 

Tabouleh with Quinoa

** Measurements are only estimates, I've never used a recipe to make it.**

Ingredients

1 cup cooked quinoa cooled ( I use red and white)

Juice of one lemon approx 4 Tbsp or more to taste I like mine lemony

1 large or 2 small green onions finely chopped
2 or 3 large mint leaves finely chopped
2  Tbsp EVOO

3 garlic cloves grated or minced ( I always grate my garlic using a microplane grater)

3 or 4 medium ripe tomatoes seeded and chopped

1 large bunch of parsley finely chopped (I prefer curly but you can use flat leaf too)

Sea Salt and fresh cracked pepper

Combine the lemon juice, EVOO, garlic, salt and pepper in a bowl.  Whisk to combine.  Add remaining ingredients and refrigerate for an  hour or so to let the flavours combine.

You can play with this to make it your own.  More tomatoes, less parsley, more garlic... whatever your tastes are. 

Slather a cracker with some crack hummus aka Sabra roasted garlic, and top with a scoop of this soooo good.

With any luck I'll get a couple of posts in this week.  I'm on vacation and it looks like rain for most of the week here in Halifax, so I'll have time on my hands.  

Have a great day!!

Chocolate and Quinoa

Well Hellloooooo!!!  It appears I haven't written since December.  Wow, how time flies.  I've planned on writing many, many times over the last month or so.  I've written many posts in my head, unfortunately they never made it to the blog.

Even though it's been awhile, I'm just going to make this a quick one.  I've been on a search for a relatively healthy cookie that hubby would like.  Well, I've finally found one.  One of the main ingredients is quinoa, yup that's right quinoa.  Now I was a wee bit skeptical when I saw quinoa in a cookie but I thought I would give it a try.

Chocolate Quinoa Cookies 
Adapted from Peggy Kotsopoulos Recipe


My changes are marked with an * and the measurements are approximate.  I've made them a couple of times and didn't measure any of my changes either time.  It's an easy recipe to play with though, so have fun with it!!

Ingredients
1 cup cooked quinoa
1 cup quinoa flakes (or oatmeal) - I used oats
1 cup unsweetened, shredded coconut
2 large VERY RIPE bananas *
1/4 cup + 2 Tbsp coconut sugar*
2 Tbsp maple syrup*
2 Tbsp coconut oil, melted*
1/4 cup hemp seeds
2 tsp Maca (optional)*
1 tsp vanilla
1/2 - 1 tsp cinnamon*
pinch of sea salt
1/2 cup chocolate chips
1/4 -1/3 cup cocoa
Optional ingredients - raisins, walnuts, pecans

Preheat oven to 380 degrees.  In a medium mixing bowl, mash bananas with a fork add vanilla, maple syrup and melted coconut oil.  In a large bowl combine remaining ingredients.  Add wet to dry and mix well.  If you think the batter is a little on the wet side you can add a few more oats or a bit more cocoa powder.  The batter should be on the wet side though.

Line baking sheet with parchment paper and drop batter on to cookie sheet.  Bake for 25-30 mins. * They took about 20 mins in the convection oven*

I made half the batch without cocoa or chocolate chips for hubby.  He doesn't like chocolate... I don't get it myself, how can anyone NOT like chocolate.  One of the great mysteries of the world!

Here's hoping it's not another 6 months before I post again.

Cheers... Jackie

Quinoa..... Love it or Hate it

So I attempted to cook some Quinoa for supper tonight to go with my grilled chicken. This was my second attempt at it. The first time I thought it was disgusting and ended up throwing it out. I found a recipe in Self magazine thought it sounded good so I gave it another try.

Quinoa Pilaf With Pine Nuts

1 cup low sodium ff chicken broth

1/2 cup organic red quinoa

2 tbsp pine nuts toasted (I used chopped almonds)

2 tbsp chopped fresh parsley chopped

1/2 large onion, chopped

Prepare quinoa according to directions. While quinoa is cooking saute onions, and toast chopped nuts. When quinoa is done fluff up add nuts, chopped parsley, and onion.

It was pretty good. Much better than the last attempt. I can't say I love it yet but at least I don't hate it anymore. Do you have a favorite Quinoa recipe?

Breakfast was a breakfast burrito. 4 egg whites, with onion, peppers and 1/2 oz shredded cheddar in a Weight Watchers Whole Wheat Tortilla, with some Cinnamon pastry coffee.

Lunch was a large salad. My co-workers kindly refer to it as my "bucket of salad". Mixed greens, cherry tomatoes, english cucumbers, green onion, red cabbage a sprinkle of sunflower and pumpkin seeds, feta cheese, a squeeze of lemon, lots of cracked black pepper and a tsp of light Greek salad dressing.

To go with the salad a tuna salad wrap. 3 oz chunk light tuna, 1 tbsp Tatziki (instead of mayo), chopped celery and onion. Wrapped in Weight Watchers Whole Wheat Tortilla and grilled for some crunch. For dessert some organic vanilla yogurt with 1 tsp chia and some chocolate grated with my microplane on top.

Speaking of yogurt, I noticed in the Sobeys flyer that Liberte now has a Greek yogurt. Can't wait to give that a try.

All in all a pretty good day. I even managed to get in 45 mins of cardio.