This easy recipe let’s you cook some quinoa as the perfect complex carbohydrate side dish.
1 Tsp coconut oil
1 green pepper chopped
1 red pepper chopped
1 onion chopped
* or you can use the frozen mix available in stores
2 garlic cloves minced
1 tsp cumin
1/4 Tsp of black pepper
1 cup Quinoa
2 Tb fresh cilantro or 1 Tb of cilantro paste
1 cup water
1 cup vegetable broth
Heat oil on skillet and add onion and pepper mix with garlic, cumin and black pepper. Cook until onions are translucent.
Add in quinoa, water and vegetable broth. Stir well and let simmer uncovered for 15 minutes. Stir occasionally.
Add in cilantro and continue to simmer until water has been absorbed and quinoa is cooked throughly.
Quinoa is a great complex carb to have but the taste is very plain. I stumbled upon a website called 86 lemons that has this great recipe for a quinoa casserole.
Check it out, it was pretty delicious!
I followed the recipe as is, with the only exception of using chickpeas instead of beans. I was also very excited of using fresh organic white corn (which I roasted in the oven first) and fresh parsley from my herb garden. This was a great side for any protein. Enjoy!
Dressing up bland foods is important in my house hold. Not everyone can eat the same type of food without getting bored, and that is the case here. What to do? Think of different ingredients to make the same recipe with. For example, the other day in a rush I bought some already made quinoa. If you’ve had it before you know quinoa is bland and has no taste. Instead of eating it plain I thought to throw in some veggies I had in my fridge and make it more appetizing. It worked! You can do this with brown rice as well and it’s another way of getting your veggies in. All I did was sautéed some Lacinto Kale and orange or yellow peppers in 1 teaspoon of olive oil and add it to the pre-made quinoa.
Another example is making a simple protein dish and making plenty of it to use for the week as different meals. I bought this bbq seasoning mix and used it to make chicken breasts. I cooked 9 chicken breasts in the crock pot for 4 hours on high using only this seasoning. When chicken was done, I took it out and shredded it. Placed it in a glass container, ready to be consumed throughout the week.
Take a look at a couple of meals I made with same shredded chicken.
If you are unfamiliar with Quinoa here is a good page to guide you.
I came up with this recipe while searching for ways to add quinoa to my dishes. Quinoa is so bland that they only way is to mix it with something else and give it some flavor. This was an easy way to have a complete meal, just add some veggies or a salad on the side.
Feel free to adjust ingredients as I’m not too good at measuring.
1 lb of lean ground turkey
16 oz of organic vegetable broth
1 small can of tomato sauce or one 6 oz tomato paste
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tbsp olive oil
1 cup of Quinoa
Salt and pepper to taste
1 can of black beans (optional) rinsed and drained
In large skillet heat oil and add turkey with all the spices and chopped vegetables, brown and cook. Add in all the liquids and quinoa. Cover and cook for 15-30 mins stirring frequently, until most liquid has been absorbed and quinoa is cooked.
I came across this recipe while researching different options on how to cook Quinoa. As I begin to increase mileage, I also need to increase my intake on carbohydrates. I do want to do this by chosing good complex carbohydrates. This recipe was a hit! Enjoy…
Quinoa with Latin flavors
1 cup quinoa, (see Note)
2 teaspoons vegetable oil
1 medium onion, chopped
1 4-ounce can chopped green chiles
2 cloves garlic, minced
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1/4 cup pumpkin seeds toasted (see Note)
3/4 cup coarsely chopped fresh cilantro
1/2 cup chopped scallions
2 tablespoons lime juice
1/4 teaspoon salt
Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
Add pumpkin seeds, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.