quinoa

Salty Sweet Breakfast Quinoa

Some folks love salty.Some like sweet.

Combined? Magical.

The salted pumpkin seeds and sweet maple syrup make this a breakfast to savor! It's my take on my Oh-So-Easy-Oatmeal recipe using quinoa instead. You might have heard about this grain-like wonder (pronounced KEEN-WAH) that has an amazing array of amino acids and no wheat-like properties for those with Celiac's disease or wheat-intolerance and sensitivities. 

Don't know if wheat is a sworn enemy of your gut?

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See if you have these symptoms after eating things like pasta, bread, bagels and pizza:

frequently feel fatigued 

get bloated 

have unexplained mood swings 

have indigestion or frequent gas

If you answered yes, you might be gluten intolerant. Gluten is the protein part of wheat, rye and barley and is responsible for the spring-like and bouncy texture of those foods. Without gluten, it's hard to make that same spring-action happen, but you can do it. That's for another day...

Listen to your belly. Pay attention after you eat. It may not be that you ate too much but rather, that you ate the wrong thing.

Quinoa saves the day. It is high in protein and doesn't have the side-effects of wheat. If wheat is a problem, some people can't even rock oats which can sometimes have residual gluten from being processed in the same agricultural mills as wheat, rye and barley. I might be one of those people who don't digest them very well, actually--so sometimes I eat quinoa instead for breakfast and I notice how my body responds. 

I made a big ol' pot of quinoa last night----2 cups of quinoa to about 4 cups water, bring to a boil and then simmer over low heat until light and fluffy--and used it in place of oats for my breakfast this morning.

I added the usual amazing additions and now I'm sitting here with a full, happy and non-bloated belly.

And we have plenty of quinoa left over to add to our dinner tonight and breakfast later this week (cooked grains keep for about 5 days if tightly covered in the fridge).

Give this a try!

SALTY SWEET BREAKFAST QUINOA

Ingredients

1 cup cooked quinoa (cook the night before and store in a closed glass container in the fridge)

2 TBS almond milk

1 handful of:

  • raisins or dried cranberries
  • roasted salted pumpkin seeds
  • roasted sunflower seeds
  • finely chopped raw almonds

dash of cinnamon

splash of real 100% maple syrup (pancake syrup is corn syrup with artificial maple flavoring and it contains little to none of the essential minerals available in real maple syrup---use the real thing).

2 tsp ghee or coconut oil or butter

Instructions

1) Add quinoa and milk to small pot and simmer over low heat for 2 mins

2) Add raisins and almonds and stir for another 2 mins

3) Transfer to cereal bowl and add remaining ingredients

4) Take a picture and post it on your facebook page or share it with your friends!!!

ENJOY!

Simple and Delicious Summer Veggie Salad

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Hi friends! You know I'm no chef. Not my line of work.

But you also know I can make real food taste halfway decent. I can't even believe I hardly cooked any meals for myself just 6 short years ago. People think I've eaten the way I do for my whole life but that is not the truth. I've worked long and hard to teach myself to eat fresh, whole foods so I very much know the struggle of trying to pull things together--especially after working a long day in school or at a job.

The other night I whipped this together with mostly leftovers in the fridge and few additions.

It worked well beside a grilled turkey burger or rotisserie chicken from Whole Foods Market. I grabbed most of the other ingredients from the farmers market or my generous friend's farm share!

Give it a whirl and see what you can add to it or with it to make it work best for you!

Simple and Delicious Summer Veggie Salad

You need:

2 cups pre-cooked quinoa

1 pint fresh cherry tomatoes 2 cups broccoli florets, finely chopped 2 cups garbanzo beans 1 cup fresh summer corn (taken off the cob) 1 cup summer squash or zucchini, chopped 1 bell pepper, diced 1 tsp fennel seeds

2 Tbsp extra-virgin olive oil 1/2 tsp dried oregano 1 tsp dried (or fresh) basil S & P to taste

 

What did you add to this to make it even better? Please share in the comments below.

Italian White Beans over Quinoa

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  The most amazing thing about this post isn't the recipe, guys. It's nothing that's going to win any culinary awards, even if it is damn good.

What's amazing is how it came together. And how easily you can pull off the same thing, with a little pantry prep.

Last week, I was standing in my kitchen. Starved and wanting to whip up something veggie-based and delicious, I wanted to play the game, What Can I Make That's Delicious and Easy? This is what I came up with. It's easy to do this when I keep some basic staples stocked in my kitchen. Cans of beans, diced tomatoes, fresh dried herbs, fresh garlic and onions. Some fresh greens in the fridge are a good idea, too.

On your next trip, throw a few of these in your cart so when you haven't planned ahead, you can read this recipe and take delight in knowing you are prepped and ready for an awesome, easy dinner!

 

Italian White Beans over Quinoa

1 large can white cannellini beans 1 large can diced tomatoes 2 cloves garlic, sliced 1 small onion, diced 1 Tbsp olive oil 4 large handful fresh baby spinach 2 cups quinoa, cooked 1 Tbsp dried oregano 1 tsp dried basil 1 tsp dried rosemary

(you can also just add 2 Tbsp Italian seasoning blend)

 

In a large skillet, add olive oil and heat until warm. Add onion and cook until browned. Add tomatoes, beans, dried herbs and garlic. Simmer for 15 minutes.

Add baby spinach and stir into bean mixture until it wilts.

Serve over cooked quinoa. Topped with shredded cheese of choice. I HIGHLY recommend the Robusto from Whole Foods Market.

 

Buonissimo!