Quinoa Caprese Salad

I am always trying to come up with quick dishes to add to the dinner meal besides potato, rice, pasta. I love quinoa for many reasons, one of which is that it is quick cooking. What to add with it to give it some flavor though can be a dilemma. Tonight I tried cooking quinoa in the rice cooker while I went for a run after work. Success! I came back to find the cooker in warming mode and the quinoa cooked perfectly. I threw some cherry tomatoes into the cooker with the quinoa while it was still hot so they would cook slightly. Summer tomatoes always belong with fresh basil, olive oil and mozzarella cheese in my opinion, so a quinoa caprese salad was born. It was a great side dish to some broiled salmon and will be a delicious lunch tomorrow. Enjoy!

Quinoa Caprese Salad
Serves 4 as a side dish

1 cup quinoa, rinsed
2 cups chicken or vegetable stock
1/2 cup cherry tomatoes, sliced in half
1 tbsp olive oil
1-2 cloves garlic, finely diced
handful of fresh basil, cut into ribbons
2 oz fresh mozzarella cheese, cut into small pieces

1. Add quinoa and broth to the bowl of a rice cooker and cook on the "white rice" setting.  Alternately, add quinoa and broth to a medium pot. Cover, bring to a boil and then decrease heat to low and allow to simmer for about 15 minutes or until broth is absorbed.
2. Once quinoa is cooked, add cherry tomatoes and cover to allow tomatoes to cook and become soft.
3. Drizzle quinoa with olive oil and add garlic, basil and mozzarella. Toss to combine. Season with salt and pepper to taste. Can be served warm or cold.

Brussels Sprouts & Mushroom Saute with Quinoa

I had been thinking about this dish all week before I actually made it. There were some mushrooms  in the refrigerator along with some Brussels sprouts. For some reason the idea of sauteing them together sounded good and the dish evolved from there. It ended up exactly how I imagined- better actually. I love combining different textures, so this dish does not disappoint. There is a base of quinoa, the wilted greens, and some crunch from cashews and a little bacon. When I was done eating I wished I could eat it all over again. This is a very simple, yet satisfying meal. Enjoy!

Brussels Sprouts and Mushroom Saute with Quinoa
Serves 2 (the picture above was amounts for 1 serving)

3/4 cup quinoa, rinsed
1 tbsp oil (I use grapeseed)
1 1/2 cups chicken broth/stock
~1 pound Brussels sprouts, cut into strips as above (~ 4 cups)
1 1/2 cups mushrooms, roughly chopped
2 slices bacon, diced (optional)
1 garlic clove, minced
1/4 cup cashews, toasted
splash of white wine (optional or chicken stock)

1. In a pot heat oil and add quinoa and cook until lightly toasted. (This adds more depth of flavor to the quinoa). Once toasted, add the chicken broth and bring to a boil. Lower heat and simmer for about 15 minutes or until liquid is absorbed.
2. In a large skillet, cook bacon until crisp and then remove pieces to a paper towel. Leave enough fat in the pan to cover the bottom. If not using bacon, heat 1 tbsp oil or enough to coat the bottom of the pan.
3. Add Brussels sprouts and mushrooms and saute for 2-3 minutes. Add garlic and cook for another 1-2 minutes or until greens are slightly wilted and mushrooms are cooked. Add splash of wine and/ or chicken broth and cook until liquid is gone, 1-2 more minutes. Season with salt and pepper.
4. Fill bottom of a bowl with cooked quinoa, top with Brussels sprout mixture, garnish with bacon (if using) and cashews.

Nutrition Analysis: Per serving-Calories 390, Total Fat 12g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 10mg, Total Carbohydrate 51g, Dietary Fiber 13g, Sugar 7g, Protein 17g
Vitamin A 20%, Vitamin C 330%, Calcium 8%, Iron 20%

Quinoa Muffins

We are moving in the next couple of weeks. We have been busy with a garage sale, packing up boxes and sorting through all of our stuff! I am trying to use up as much baking supplies and anything in the pantry that I can, so we don't have to move it all. I have a large supply of quinoa currently, so I have been making hot cereal and salads with it.

I usually exercise first thing in the morning and I need a little something to keep my energy and blood sugar up. Usually I have half a banana or a little cereal. I thought some quinoa in a muffin might be just the combination I need. Quinoa brings a perfect balance of carbohydrate, fiber and protein which works great for blood sugar and energy for exercising. I found some pumpkin in the freezer, so I thought I would add that too for moisture and as a replacement for oil. The result- a moist, low-fat, whole grain, high protein muffin with a hint of cinnamon and pumpkin. The quinoa adds a nutty flavor and some dried fruit would be great in these too. I didn't have any on hand, but dried apricot, cherries, or cranberries would be excellent. Enjoy!

Quinoa Muffins
adapted from Every Day Food

1/2 cup quinoa, rinsed
1 tbsp oil
1/2 cup pureed pumpkin
1 cup whole wheat flour
1 cup unbleached which flour
1/2 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
3/4 cup skim milk
1 large egg
1 tsp vanilla extract
1/2 cup dried fruit (raisins, cranberries, cherries, diced apricots)

1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup of water to a boil. Reduce to a simmer; cover and cook until water is absorbed in quinoa is tender, about 12-15 minutes. Allow to cool slightly.
2. Coat a standard 12-cup muffin pan with non-stick spray. In a medium bowl combine flour, sugar, baking powder, salt, cinnamon and quinoa. Add dried fruit if using.
3. In a small bowl combine milk, egg, pumpkin, oil, and vanilla. Add milk mixture to flour mixture and stir until combined. Divide batter among prepared muffin cups.
4. Bake until a toothpick inserted in center of a muffin comes out clean, about 25-30 minutes. Cool muffins on pan for about 5 minutes and then transfer to a wire rack to cool completely.

Per muffin: 126 calories, 2g fat, 22g carbohydrate, 2g dietary fiber, 5g protein

Quinoa Zucchini Salad and My New Favorite Snack

Ah summer! I have always loved all of the fresh fruits during the summer- sweet nectarines, juicy plumbs, and all of the delicious berries. I like fresh vegetables too, but never have I liked them as much as this summer! I am attempting to grown my own tomatoes, pepper, onions, green beans, cucumbers, zucchini and squash. Some of the first zucchini, green beans, and cucumbers have been ready this week. They have been amazingly good! Zucchini is growing the fastest and so I am throwing it into everything- frittata's, bread, muffins, and now quinoa.

This afternoon I had my bi-monthly Celiac Support Group. When we meet everyone brings a gluten-free dish to share and we all just talk about the food, new GF products and recent restaurant experiences. I wasn't sure what I was going to bring- I thought about safe items like a veggie tray and fresh fruit,  but then I remembered all of the quinoa I have in the pantry. I love quinoa and I really feel like it is a food everyone should know about and at least try once. It is actually a seed and not a grain, but it cooks up a lot like couscous. It is a complete protein and I especially like it for a summer lunch salad. It can be served hot or cold and typically I make it into a tabouli. I am constantly telling patients, especially the ones with Celiac Disease about it and especially around here no one really knows what it is or what to do with it. This was a perfect opportunity to make people try it! I didn't have enough tomatoes, cucumber, or olives to make my usual tabouli, so I used what I have in abundance- zucchini.

I decided to cook the zucchini in a cast iron skillet so that it would get brown, grilling it would also work great. I had some garbanzo beans handy, so I roasted those in the oven with olive oil, salt, pepper, and smoked paprika. They were incredible! Roasted in the oven, the skins become browned and crispy while the center becomes soft and creamy. Amazing! The paprika also gives them a smoky flavor and they almost didn't make it into the salad because I kept popping them into my mouth. This is going to become a new staple snack of mine I think. Those combined, with the cooked zucchini, quinoa, lemon and fresh herbs really turned about to be delicious. Some feta or goat cheese crumbles would also have been great with this. This could be served warm or chilled, but the flavors do develop more after sitting for several hours.If you have not tried quinoa yet, this might be the recipe to try out this summer. If you have tried quinoa, please share how you like to serve it. Enjoy!

Quinoa Zucchini Salad

3/4 cup quinoa, rinsed
2 cups chicken broth
1 can garbanzo beans, rinsed and dried
1 medium zucchini, cut into 3/4 inch coins
2 large garlic cloves, cut into thin slices or diced
handful of fresh parsley, chopped
2 sprigs fresh mint, chopped
handful of fresh basil, chopped
olive oil
1 tsp lemon zest
juice from 1/2 of one lemon
salt
pepper
smoked paprika

1. Heat oven to 425 degrees. Place garbanzo beans on baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, and smoked paprika and toss to combine. Roast in oven for about 20 minutes or until browned, turning half-way through.

2. Combine chicken broth and quinoa in a small pot. Bring to boil and then reduce heat to simmer. Cook for about 15 minutes or until liquid is absorbed. Fluff with fork and allow to cool slightly.

3. Heat 1 tbsp of olive oil in cast iron skillet or non-stick pan. Saute garlic until aromatic and starting to brown. Add zucchini and cook on both sides until bowned, about 10 minutes. Remove from pan and allow to cool. Cut coins into quarters.

3. Combine quinoa, zucchini, garlic and beans. Drizzle with olive oil and lemon juice. Add zest, herbs and salt and pepper to taste. Toss to combine. Chill for several hours or overnight.

Good bye to Summer!

Summer is by far my favorite season. Living in the mid-west, it is usually hot and dry. I am one of the few people who loves the feeling of getting into a piping hot car and just basking in the heat!I try to see how long I can go before turning on the air-conditioning because I like feeling warm. Weird I know. I always feel a little sad when these hot months are over. It means the end of vacations, the end of lazy, long summer nights, and a return to "normal" life. This week I started to feel the swing towards fall. Kids have started school this week and the stores are full of long sleeves and neutral colors.


Fortunately, some of my favorite summer flavors are still here. My little garden is full of fresh basil, mint, cherry tomatoes and peppers. Today the sun shining bright and warm,with no sign of fall or winter in sight! I decided to make one of my favorite summer salads. The base is quinoa- an ancient grain, once used by the Aztecs. It is a complete protein as well as a grain. One 1/2 cup has 7g of protein and 3g of fiber promising to keep your hunger satisfied for several hours! I am loading my salad with tomatoes, cucumbers, and olives, but you can add which ever vegetables you have on hand. You could also add a grilled chicken breast or tuna for some extra protein. Enjoy!



Summer Qunioa Salad
1 cup quinoa
2 cups chicken broth
2 tomatoes diced or a handful of cherry tomatoes quartered or halved
1 cucumber, diced
1/2 cup kalamata olives, halved
handful of fresh basil, chopped
handful of fresh mint, chopped
handful of fresh parsley, chopped
juice from 1 lemon
1 tbsp olive oil
1/4 cup feta cheese

Start with the quinoa simmered in the chicken broth for 15 minutes or until tender and the liquid is absorbed. Fluff with a fork. Add the olive oil, lemon juice, herbs, vegetables, and cheese. Toss to combine. Season with salt and pepper as desired. Serve warm or chilled with pita bread, flat bread, whole grain chips or crackers, over a bed of greens, or by itself. Serves 4.