Tag Archives: quinoa

Meal Plan July 25-31, 2011

Here we are halfway through the week and the meal plan is finally getting up.  It’s been a week of not cooking much, lots of raw food and salads.  Just feeling a bit hot to cook.

Mediterranean Pasta Salad

Monday
Dinner: Quinoa Salad from the Canadian Living Blog (I used the Middle Eastern dressing) and Broccoli Slaw from Chatelaine I liked this recipe alot, it may be a nice use for the stems of broccoli that no one eats at my place, if only I was that organized!

Tuesday
Dinner:  Potato Salad and leftover quinoa salad.  This potato salad was really good, I halved the dressing and still thought it was a bit too much, I weighed the potatoes before peeling and they were close to the amount called for in the recipes, next time I would do at least 2.5lbs of potatoes for half the amount of dressing)

Wednesday
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Pancakes pancakes pancakes pancakes and pancakes

The perfect time to post this is Shrove Tuesday I am sure everyone is going to be making pancakes!

I have been on a pancake kick lately, and trying different recipes, these are a few that I have been making, and honestly my sometimes picky kids have eaten them, and it makes a great school day lunch!

The beauty of most pancakes are that you can freeze them and then pop them in the toaster to defrost.  The quinoa ones excluded, since they are puffy and sort of like a chicken nugget.  The thing with pancakes are that they use white flour, so I have been trying to add more whole wheat to them, but then you compromise some texture.  That’s why the oat ones appeal to me.

Most times when I make pancakes I use my waffle maker to bake them, I know they are not waffles and it sort of changes how they turn out, but it makes it soooo easy.  The waffle maker has a chime to alert you when the pancakes are cooked, and it has this shallow heart shaped plate, making them fun and I can split one heart into five smaller hearts that each kid and adult can have one to start with, and it does cook them pretty fast.  No need to mind a frying pan!

So the first pancake on this list are quinoa ones.  This is an interesting one, the batter is quite thick, so I use the standard frying pan method to cook these ones, and they sort of turn out like chicken nuggets if you make them small.  It’s  a great way to throw in an wholesome grain, and use up leftovers.

Quinoa Pancakes from Martha’s Everyday Food

The ricotta pancakes I made because apparently Ricotta is a power food.  I haven’t made this one since, because I don’t usually have ricotta sitting in the fridge, but it was good.  The raspberry dressing was good, my daughter liked it, but my sons wouldn’t touch it!

Ricotta oat bran pancakes from Chatelaine’s January issues

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Quinoa Chickpea Salad with Tomato Vinaigrette

This is the cover of this month’s Canadian Living, and it looks great!  My recipe turned out a bit mushier than what the cover looks like.  If you don’t know what Passata is, it’s basically slightly watered down tomato paste, so you could easily make some at home with tomato paste and water, I would go 2:1 ratio, so 2 tbsp paste, 1tbsp water to make the passata for this recipe.  It was pretty good as a leftover, but I think if I were to make it again, I would make some changes to the dressing, there are better quinoa recipes out there!

I wasn’t able to find the recipe on line, so I had to post it here…. Continue reading


Toasted Quinoa Pilaf

Is everyone still raving about Quinoa???  This recipe came to me from the newsletter that came with my weekly bin of organic veggies, Thanks FDO!

BTW here are some facts about Quinoa that FDO put in their newsletter:

  1. it’s a seed and a relative of leafy greens like spinach or chard
  2. it’s a complete protein, it has all nine essential amino acids

Be careful the quinoa can go from toasted to toast very quickly!

Toasted Quinoa Pilaf

1 Tbsp olive oil
6 cloves garlic
2 Cups broth (veggie or turkey or whatever you have on hand)
4 small carrots
1 Tbsp tomato paste
1 tsp fresh tyme or 1/2 tsp dried
1/2 cup chopped onion
1 cup quinoa
1/4 tsp sea salt
2 cups finely shredded kale
1/3 cup celery
1/4 pine nut

Rinse quinoa thoroughly in a fine seive and then place in a heavy skilled (cast iron) over medium heat. Cook for about 15 min, skaking pan frequently, once golden brown remove from heat.

Heat oil in medium saucepan, add onions and saute until just beginning to brown, add garlic and cook for another minute. Add quinoa and saute for one more minute. Add all remaining ingredients except celery and pine nuts.
Bring to boil and then cover and reduce heat to low, simmer for 10min, add celery, mix well, and then cover and cook for another 5min. You will know when the quinoa is done, when you see the spiral like germ separate from the grain.
Toast the pine nuts, and mix them in just before serving. Can be served hot or at room temperature.


Quinoa Taboule

It seems lately that everyone is talking about Quinoa, and I thought I would throw in my 2 cents. I first heard of quinoa (pronounced keen wa) when I saw a naturopath in 1996!  Back then you had to go to a specialty store to pick some up.  For me that was the Carrot Common, I felt all out of sorts buying and cooking it, but I was attempting to go gluten free.  Now you can get it at Costco.  But fret not it is still a virtuous grain, and don’t feel weird about eating it, it’s good for you and it’s pretty tasty too.

This recipe is my take on Quinoa Taboule found on the back of the Bobs Red Mill package.

2 cups cooked quinoa
1 cup chopped parsley
1/2 cup chopped green onions
2 tbsp chopped fresh mint
1 glove minced garlic
1 tbsp chopped fresh basil
1/4 cup lemon juice
1/4 cup olive oil
1/4 tsp salt
fresh pepper
toss all ingredients together and let it rest for an hour or overnight to allow flavours to mix.


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