Perfectly Cooked Quinoa

Perfectly Cooked Quinoa

adapted from Cooking Light Annual Recipes 2019

Quinoa is a highly nutritious, gluten-free seed packed with complete protein (all nine essential amino acids), high fiber, and essential minerals like magnesium and iron. It promotes heart health, aids digestion, helps manage blood sugar levels, and offers anti-inflammatory benefits due to antioxidants like quercetin.

You can use the quinoa as a side, as a base of a bowl or salad.Some taste suggestions are Chicken & Mushroom Masala Bowls, Scrambled Eggs with Gingered Kale and Crispy Quinoa and Quinoa with Chicken, Peas and Capers.

1/2 cup uncooked red quinoa
3/4 cup + 2 Tbsp. water
1/8 tsp. Kosher salt

1. Place quinoa in a fine wire-mesh strainer; rinse under running water 1 minute. Drain. 
2. Bring quinoa, water, and salt to a boil in a saucepan over high.
3. Cover and reduce heat to medium. Cook until liquid is mostly absorbed, 12 to 15 minutes.
4. Remove from heat, and let steam, covered, 10 minutes. Drain any excess cooking liquid.

Jennifer Aniston Salad

Jennifer Aniston Salad

adapted from The East Coast Kitchen

Supposedly, Jennifer Aniston requested this salad almost every day that she filmed Friends.

Makes 3 servings                                                            7 WW pts / servings

1/3 cup uncooked quinoa
2/3 cups water
1/3 15oz can of chickpeas, drained and rinsed
1/3 cup roasted pistachios, chopped
1/2 cup cucumbers, diced
3 Tbsp. red onion, diced
1/4 cup mint, chopped
1/4 cup parsley, chopped
1/4 cup reduced fat feta
1 Tbsp. fresh lemon juice
4 tsp. olive oil
Kosher salt and freshly ground pepper to taste

1. Place quinoa and water into a medium sized pot and place over high heat; Bring to a boil.
2. Reduce heat to low and place a cover on the pot; Simmer for 15 minutes and then turn off the heat. Leave the cover on for 5-10 minutes and then remove and fluff with a fork. 
3. Put quinoa into large bowl.
4. Add the chickpeas, pistachios, cucumbers, onion, mint, parsely, feta, lemon juice, and olive oil
5. Season to taste with salt and pepper before serving.

Enjoy!

Bittersweet Maple Bark with Quinoa, Cashews, Almonds and Cherries

Bittersweet Maple Bark with Quinoa, Cashews, Almonds and Cherries

adapted from Bobby Flat Fit

Bittersweet chocolate is known to have health benefits when consumed in moderation. For this recipe use chocolate with at least 71% cacao. I used 85% available at Lidl for $2.49 / 4 oz. bar.

The uncooked quinoa gives you a crunch... think of a Nestle crunch bar.

Don't have a double boiler, heat water in a pot, place a bowl over the pot but not touching the water.

Makes about 12 servings

3 Tbsp. pure maple syrup
1 Tbsp. coconut oil, melted
1/2 tsp. pure vanilla extract
1 tsp. orange zest
1/8 tsp. Kosher salt
1/3 cup quinoa (uncooked)
3/4 cup slivered almonds
3/4 cup cashews, chopped
1 tsp. instant espresso powder
1/2 cup unsweetened dried cherries, chopped

1. Preheat the oven to 325F.
2. Line a baking sheet with silicone baking sheet or parchment paper.
3. In a bowl, whisk together the maple syrup, oil, vanilla, orange zest and salt.
4. Fold in the quinoa and nuts.
5. Spread out on the baking sheet in roughly a 9 inch square.
6. Bake until the nuts are a light golden brown and the mixture is crisp, about 25 minutes.
7. Set aside to cool.
8. In a double boiler, melt the chocolate; Add the espresso powder.
9. Spread the chocolate over the quinoa crunch; Sprinkle the cherries over the top.
10. Break into pieces to serve.

Enjoy!

Quinoa with Chicken, Peas and Capers

Quinoa with Chicken, Peas and Capers

adapted from Bobby Flay Fit ©

This is a healthier version of the Puerto Rico dish arroz con pollo. Quinoa containing more protein, fiber, and more micronutrients compared to both white and brown rice

The original recipe contained chopped, pitted olives. Since my husband doesn't like olives, I used capers instead

Makes 2 servings                                                            3 WW points / serving

1 Tbsp. capers, drained and rinsed

2 Tbsp. chopped fresh parsley, and fresh torn leaves for garnish

1 Tbsp. red wine vinegar

Pinch of Flatiron Pepper Company Four Pepper Blend ™ or your favorite red pepper flakes

8 oz. boneless skinless chicken breasts

1 Tbsp. adobe seasoning

Cooking spray

1 Tbsp. olive oil

1/2 medium onion, thinly sliced

1/2 bell pepper color of your choice, seeded thinly sliced

1/2 jalapeno pepper, seeded and deveined, finely chopped

1 cup Homemade Chicken stock or canned broth

1/2 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

1/2 cup quinoa

1/2 bay leaf

1/2 cup frozen peas, thawed

1. In a small bowl combine the olives, parsley, vinegar and red pepper flakes; set aside at room temperature for 30 minutes.
2. Season the chicken with the adobe; set aside at room temperature for 15 minutes.
3. In a medium saucepan, cook the onion, bell pepper and jalapeño with cooking spray until soft, about 4 minutes.
4. Add the stock, salt and pepper and bring to a boil; Stir in the quinoa and bay leaf
5. Cover the pot, reduce the heat to low and simmer for 15 minutes.
6. Add the peas and continue to simmer until the liquid has been absorbed by the quinoa, about 5 more minutes; Remove the bay leaf.
7. Meanwhile, heat the olive oil in a skillet; when hot add the chicken and cook until browned on both sides and cooked through, about 4-5 minutes on each side.
8. Remove the chicken from the heat and let rest covered for about 5 minutes before cutting it into slices.
9. To plate, put the quinoa into bowls, top with the chicken then the olive mixture,
10. Garnish with fresh herbs before serving.

Enjoy!

Scrambled Eggs with Gingered Kale & Crispy Quinoa

Scrambled Eggs with Gingered Kale & Crispy Quinoa

adapted from Food Network Magazine

Kale and quinoa are superfoods rich in compounds considered to be beneficial to one's health. Quinoa is a gluten-free grain that has more protein than any other grain or rice. It’s considered a complete protein (usually only found in animal products). Amino acids help with muscle repair after exercise, while folate, magnesium, and phosphorus in support energy levels.
Kale is loaded with vitamin C, vitamin A, calcium, iron, and potassium. It is also a solid source of protein and fiber; very low in calories and packed with flavonoids, phytochemicals with antioxidant properties.

Makes 2 servings                                                                   1 WW pp / serving

Cooking spray

1/2 tsp. grated fresh ginger

1/2 cup cooked quinoa, cooled

2 cups chopped kale, thick stems removed

Kosher salt

Freshly ground black pepper

2 Tbsp. skim milk

1. In a skillet coated with cooking spray, spread out the quinoa into an even layer. Cook without stirring until the bottom is crispy, about 3 minutes.
2. Flip the quinoa and cook for about another 3 minutes until the other side is crispy.
3. Add the kale and season with salt and pepper, sauté until tender, about another 3-4 minutes.
4. Meanwhile, whisk the eggs and milk together in a bowl.
5. Transfer to a pan coated with cooking spray, cook stirring constantly to desired level of doneness, about 2 minutes for soft, small curds.
6. Transfer the kale/quinoa to a bowls and top with scrambled eggs.

Enjoy!

Black Bean & Corn Quinoa

 Black Bean & Corn Quinoa

adapted from tasteofhome.com

Black Bean & Corn Quinoa served with Turkey Enchiladas

Serves 3        3 Blue WW points

1/3 tsp olive oil

Cooking spray

1/2 onion, finely chopped

1/2 medium red pepper or 3 mini red, orange or yellow peppers, finely chopped

1/2 celery riv, finely chopped

1 tsp Penzeys Chili 3000 or your favorite chili powder

1/2 tsp dried cilantro

Pinch of salt

pinch of ground black pepper

1 cup chicken stock

1/2 cup quinoa, rinsed

1/2 cup frozen corn, defrosted

1/2 can (15 ounces) black beans, rinsed and drained

Coat the bottom of a medium pot with cooking spray and add oil. Cook the onion, pepper, celery, cilantro, salt and pepper until the vegetables are tender.

Add stock and bring to a boil. Stir in quinoa. Reduce heat; simmer covered, about 10 minutes.

Add beans and corn, recover and cook until liquid is absorbed, about 5 more minutes, stirring occasionally.

Quinoa Cakes, Bacon-Wrapped Scallops, Stuffed Pork Chops and Wheat Berry Pilaf

I love days when I can play in the kitchen.

Quinoa Cakes with Ham, Onion and Chard

1 1/4 cups quinoa

5 tablespoons olive oil

2 onions, halved and thinly sliced

1 teaspoon fresh thyme leaves

2 bunches Swiss chard,ribs discarded and leaves coarsely chopped

1/4 pound deli ham, cut into 1/4-inch-thick strips

Salt and pepper

3/4 cup panko

1 cup grated Parmesan cheese

2 eggs

In a saucepan of boiling salted water, cook the quinoa until tender, about 20 minutes; drain and let cool.

Meanwhile, in a skillet, heat 3 tablespoons olive oil over medium heat; add the onions and thyme and cook until the onions are softened and golden, about 25 minutes. Stir in the chard and ham; season with salt and pepper. Increase the heat to medium-high and cook, stirring, until the greens are wilted, Remove from heat but keep warm.

Place 1/2 cup panko in a shallow bowl. In a different bowl, combine the cooled quinoa, cheese, eggs, remaining 1/4 cup panko and season to with salt and pepper; shape the mixture into twelve patties.

Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Working in 3 batches, coat the patties with panko, place in the pan and cook, turning once, until golden-brown, about 8 minutes. Top each cake with the ham-chard mixture and serve immediately.

Bacon Wrapped Sea Scallops Wrapped in a Port Reduction

For Port reduction

2 cups Port

1/2 cup sugar

1 1/2 teaspoons whole black peppercorns

2 fresh mint leaves, torn into bits

For scallops

6 thin slices bacon, cut into thirds

18 sea scallops

Toothpicks

For Port reduction:

Bring Port, sugar, peppercorns, and mint to a simmer in a saucepan over low heat, stirring until sugar is dissolved. Simmer over moderately low heat until sauce

is thickened and reduced to about 1/2 cup, about 15 minutes. Transfer to a bowl

and cool to warm.

Cook scallops:

Wrap each scallop in a piece of bacon. Secure with a toothpick. secure. Broil until the scallops are cooked through.Transfer to a plate and serve with Port reduction for dipping.

Mushroom Wheat Berry Pilaf

2 teaspoons roasted garlic oil

1 1/2 cups onion, chopped

1/2 teaspoon salt

1 tablespoon butter

1 pound shiitake mushrooms, sliced (or any kind)

1 tablespoon soy sauce

1/4 cup red wine

1/4 cup chicken broth

1 1/2 cups cooked wheat berries

1 1/2 cups leftover, cooked rice

1/2 teaspoon fresh thyme leaves, chopped

1 teaspoon fresh rosemary leaves, chopped

Pepper and additional salt

Heat oil in large saute pan over low heat. Add onions and salt and cook until soft but not browned about 10 minutes. Increase heat to medium. Add butter, mushrooms, and soy sauce, and cook until mushrooms release their liquid about 5-10 minutes depending on the type of mushrooms you use. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add wheat berries, rice, thyme, rosemary, and to heat through. Adjust seasoning, to taste.

Pork Chops Stuffed with Sun-Dried Tomato Pesto

2 double cut pork chops, bone in, 2 inch pocket cut in the side

4 tablespoons sun-dried tomato pesto - I used a purchased Sun-Dried & Roma Tomato Dip with Cabernet that I had in the fridge. If it wasn't there I would have made my own.

1 tablespoon Tim Love's Wild Game Rub

Sprinkle the pork chops with the Wild Game Rub. Refrigerate for at least 2 hours. Stuff each pork chop with 2 tablespoons pesto. Grill until cooked through about 6 minutes per side.

Serve the pork chops on a bed of pilaf.

Keen Who? ...... Quinoa !

I am learning all about new grains from my gluten intolerant friends. Check out the link about quinoa then make dinner like us!

Tequila Lime Grilled Mahi Mahi with Quinoa and Grilled Vegetables

adapted from CD Kitchen

6 weight watcher points per serving

Serves: 4     

1 serrano chili
1 tablespoon sugar or Splenda
4 limes
3 tablespoons tequila
4 mahi mahi fillets, 6 oz. aach
1 cup quinoa
2 cups vegetable stock
salt and pepper
1/2 tablespoon butter
1 medium eggplant
2 small zucchini
8 large mushroom, stems removed
2 Tbsp olive oil
1 tablespoon fresh oregano or 1 tsp dried

Cooking spray

Directions:
In a large bowl whisk minced Serrano chili, sugar, juice of four limes, and tequila. Add mahi mahi fillets and toss to coat. Let marinate for at least 10 minutes tossing to coat every few minutes.

In a medium saucepan bring quinoa, vegetable stock, pinch of salt, couple cracks of pepper, and butter to a boil. Reduce to medium low and cover. Let cook 15 minutes until cooked through. Bring grill to medium high heat.

Prep vegetables by cutting eggplant and zucchini into 8 pieces each.

In a medium bowl mix olive oil and oregano. Squirt vegetables with cooking spray, toss vegetables with olive oil, a few pinches of salt and some freshly ground pepper. Add fish and vegetables to grill. 

The fish takes about 4 minutes per side. The eggplant will take the longest so should go on the grill first and will take about 10 minutes to slightly char and cook through. The zucchini and mushrooms will take about 5 minutes.

To serve, fluff quinoa with a fork. Serve a portion of quinoa, top with grilled mahi mahi and vegetables.