Quinoa is that wonder food we began hearing about a few years ago. Its health benefits are actually quite unique. This seed, often considered a whole grain, is a good source of manganese, magnesium, iron, riboflavin, and copper and can help prevent migraines. Its also gluten free. But maybe the best thing about it, is that it contains a complete amino acid protein, which is great for any vegetarian!
Here is a quick and easy way to incorporate quinoa into your day. The original tabouli is a Lebanese salad made with bulgar wheat and parsley. I like the taste of cilantro far better, so I have used that instead. You may use either or a mix of both. Enjoy!
- 1/2c uncooked quinoa
- small bunch of cilantro leaves, chopped finely (I was too lazy for “finely” hehe)
- 3 scallions or 1/2 red onion diced small
- 2 tomatoes, diced
- 1 cucumber, diced
- 2-3 green chilies minced (if you like it hot, otherwise omit)
- 1/4 tsp red chili powder (same as above)
- juice of 1 lemon
- 2-3 Tbs extra virgin olive oil
- black pepper
- 1/4c of crumbled feta cheese (leave out for vegan)
- 1/4c black olives
Rinse the quinoa in a strainer. Heat 1c water and 1/2c quinoa together in a small pot over med-high heat(I like to add 1 bay leaf and a little salt to the water). Cover. Once it comes to a boil, reduce heat to medium-low and cook for 10 minutes. Once the little pod splits from the side of the seed and curls, it is done. Fluff with a fork (remove bay leaf) and let cool slightly.
Mix together all the other ingredients in a large salad bowl. Add the quinoa to it, and adjust the seasonings. You can eat it immediately, but it will absorb flavors if you can let it sit for a little while in the fridge. I also prefer it cold.
Sending this to Make it with Mondays-Quinoa and Only Salads by Prathibha and Pari
This is something I threw together quickly one night. It helps to use the convenience of some frozen veggies. When I cook pasta, I often don’t use the whole thing at once, so I often sometimes freeze the cooked and unused portion. Then the most I have to do is pop it in the boiling water to reheat and use immediately. Saves time! Not really a recipe, but this is what I did:
- Spaghetti noodles (previously cooked and frozen. or cook it fresh)
- Broccoli (frozen)
- Spinach (frozen)
- Olive oil
- Chopped garlic
- 1 shallot sliced thinly
- Crushed or broken red chillies
- Sundried tomatoes, finely chopped
- Feta cheese, crumbled, optional
- Nutritional yeast- optional (great for adding vitamins to a veggie diet)
- Panko breadcrumbs (a TBS or two)
- Italian dried herb blend
- Salt to taste
Bring a cup or two of water to boil. Add in the broccoli and cook till done. Then add the spinach and spaghetti. Once those are thawed and warm, turn off the heat and drain.
In the meantime, heat a saute pan and add olive oil. Then shallot, garlic, red chillies until slightly browned. Add sundried tomatoes… Then the veggie/noodles, stir well. Heat another tsp of oil and add to it the italian herb blend, then the panko bread crumbs and heat until they are toasty. Sprinkle on top of the noodles, along with nutritional yeast and feta cheese. Voila!
This is my entry for Presto Pasta Night hosted this week by The crispy cook.
And also for Vegetarian Foodie Fridays.
When I saw this recipe from Saveur I started craving soup. I looked around a bit and also found this one. Tuscan or Brazilian? Either way its delicious. I based this recipe roughly on both of those. Also, I had really planned to make croutons from some stale ciabatta bread but it had gotten too hard… so… breadcrumbs instead!
- 1-2TBS butter
- 1 TBS olive oil
- 1/2 tsp mustard seeds
- 1/2tsp fennel seeds
- 1/2 yellow onion, chopped
- 3 cloves garlic, chopped
- 3 potatoes, chopped (I used 2 yukon gold and 1 russet)
- 2-3 c Imagine brand “no chicken” vegetable broth
- chopped kale- a bunch (10 big leaves, stems removed)
- 1/2 tsp red chili powder
- 1 tsp chopped fresh rosemary
- 1tsp dried italian herb blend
- salt, pepper
- rice vinegar (a sprinkle)
- freshly grated parmesan or stravecchio (or nutritional yeast for vegan)
So begin by heating the butter and olive oil together and add the mustard seeds, then fennel seeds. I really love the fennel in this! Toss in the onions and stir them around, followed by the garlic. Let them get translucent while you chop the potatoes. Add them to the party once the onions are cooked enough (mine started to turn golden brown). Add the broth or water enough to cover the potatoes, cover, bring to a boil, then reduce to a simmer. Cook about 15-20 minutes or until the potatoes are tender. Press your wooden spoon around to break up some of the potatoes. Toss in the additional herbs and spices and add the kale. If needed add some more broth. Cover again and cook a few minutes. At this point I felt it needed something to “perk up” the flavors. I was considering lemon juice, then I remembered the vinegar. It really did brighten the dish! Garnish with grated cheese.
JF feels it needs something crunchy (blasted crouton fail!), but we both thought it was still really good and perfect for a cool fall day. Makes 4 small bowls or 2 large ones.
Submitting this to Bookmarked Recipes!
Hearth and Soul !
And also to My Meatless Mondays !
This is sort of a cheat sambhar. The cheat part is the dal. Toor dal is traditionally used, but it does take more time to cook. So today I have used masoor dal(*you could also use moong dal)000000. The flavor is a little different, but still tasty. This particular sambhar goes especially well with idli, but also good with rice.
This is enough for 2-3 people… you could make a bigger batch if you prefer.
- 1/3c dal rinsed
- 1 1/3c water
- pinch of turmeric
- 1 red potato chopped
- handful of green beans chopped
- 1 carrot chopped
- half red onion chopped
- 1/2t mustard seeds
- methi seeds
- 2 roma tomatoes
- 1t sambhar powder
- 1t coriander powder
- 1/2t red chili powder (or less)
- tamarind (1Tbs size soaked in water)
Wash the dal and add to the pressure cooker with water, turmeric, and the veggies up to and including onion. Pressure cook for 2 whistles. This can also be done in a regular pot for about 20 minutes since masoor dal cooks fairly quick.
Once it whistles, remove the pan from the heat and wait for the pressure to release. In the meantime, heat a pan and add a couple teaspoons oil. I often use coconut oil for health reasons and I think the flavor goes well with Indian food. Add mustard seeds once the oil is hot and they should start popping almost immediately. Add a pinch of hing and the methi (fenugreek) seeds. Then add the chopped tomatoes and salt. Cover the pan for a few minutes and the tomato will become very soft. At this point, mash the tomatoes in the pan then add the masala powders. It will form a paste like consistency and you will see oil at the sides of the paste. That’s exactly what you want. Now, add the tomato mixture to the dal and bring it back to a boil. Squish and squeeze the tamarind pulp into the water and strain. Add to dal. You will probably need to add another cup or so of water at this point (I use the water to rinse out the tomato pan, so I don’t lose any of that yumminess). Boil the sambhar (more like a simmer) for about 10 minutes to cook the tamarind, then turn off the heat. Let it sit for some time so the flavors blend before serving (if you can wait!).