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Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

20 Sep


Got an eggplant in our veggie box and couldn’t decide what to do with it….  I came across this recipe on Pinterest and we were pleasantly surprised.  It was delicious!





Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

Adapted from Foodnetwork

Ingredients
Vinaigrette:

2 teaspoons cumin

1/4 cup extra-virgin olive oil

2 1/2 tablespoons apple cider vinegar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground cinnamon

1 large shallot, finely chopped (about 1/2 cup)

Salad:

One 14.5-ounce can chicken  broth

1 1/4 cups quinoa

Nonstick vegetable oil spray

One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes

3 tablespoons extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 large Honey Crisp or Golden Delicious apple, unpeeled,cored, quartered

3/4 cup walnut pieces, toasted

 1/4 cup roasted saltedsunflower seeds

1/2 cup dried cranberries

 Directions


For the vinaigrette:   Whisk the oil, vinegar, salt, pepper, cinnamon, and cumin until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.
For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.

Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork.

Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.

Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts, sunflower seeds, and cranberries. Toss to blend.

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Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese

31 Jan

we had gotten a butternut squash in our veggie box — squash is always tricky since husband claims he doesn’t like squash. This was utterly delicious though! there was a great combination of ingredients.. even husband liked it!

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Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese
adapted from stuckonsweet

INGREDIENTS
1 small/medium butternut squash, diced
1 or more large leaves of kale, stem removed
½ cup cranberries
¼ cup walnuts, toasted
¼ cup crumbled goat cheese
1 cup quinoa
2 cup chicken stock
olive oil
salt and pepper

INSTRUCTIONS
Prepare Quinoa according to package direction. Use chicken stock instead of water to add flavor. Cool completely.
White quinoa is cooking, add a few drizzles of olive oil to a saute pan and place over medium heat. Add diced butternut squash and saute until tender, about 10-12 minutes. Remove from pan and let cool.
In the same saute pan add a little more olive oil and the kale. Wilt slightly, 1-2 minutes, you want the kale to still be slightly crunchy. Remove from pan and roughly chop. Set aside to also cool.
Again, in the same pan add walnuts, no olive oil is necessary. Toast for a few minutes on low heat – careful not to burn! Remove from pan and let cool.
Add all of the cooled ingredients along with the cranberries, goat cheese, a little salt and a little pepper, and gently mix.

GARLIC BUTTER SHRIMP AND QUINOA

13 Jan

we love shrimp and quinoa around here… fast cooking and yummy – this was no exception – i also tossed in some spinach to the quinoa after it was finished cooking for some extra veggies!

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GARLIC BUTTER SHRIMP AND QUINOA
adapted from pinchofyum

INGREDIENTS
1 tablespoon olive oil
½ cup finely chopped onion
5 teaspoons minced garlic, divided
2 cups uncooked quinoa
1 teaspoon chili powder, divided
4 cups vegetable or chicken broth
6 tablespoons salted butter, divided
1 pound raw tail-on shrimp
salt and pepper to taste
fresh parsley for serving
fresh lemon juice for serving

INSTRUCTIONS
Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

Roasted Eggplant with Spinach, Quinoa, and Feta

26 Dec

being not so huge fans of eggplant, but getting them in our veggie box – this actually came out really good! do not forget the feta!

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Roasted Eggplant with Spinach, Quinoa, and Feta
adapted from juliasalbum

Ingredients

1 large eggplant, cut into 1 inch cubes
2 tablespoons olive oil
salt and pepper
1 tablespoon olive oil
2 cloves garlic
5 to 10 ounces fresh spinach (to taste)
1 and 1/2 cups cooked quinoa
1/4 cup Feta cheese

Instructions

Preheat oven to 420 F. Line a baking sheet with foil. Grease the sheet lightly with olive oil.
In a large bowl, mix cubed eggplant with 2 tablespoons olive oil, and season with salt and pepper. Spread chopped eggplant over the lightly greased baking sheet. Roast for 20-25 minutes (or more, depends on your oven) until eggplant softens. Midway through roasting, take out the sheet and flip over eggplant cubes to the other side using spatula – that will help even out the roasting.
While eggplant is being roasted, heat 1 tablespoon of olive oil in a large skillet, add spinach and 1 minced garlic clove and cook for a couple of minutes, constantly stirring, just until spinach wilts. Remove from heat.
Once eggplant is done, immediately remove it from the baking sheet into the same skillet with spinach, off heat. Immediately add quinoa and second clove of minced garlic. This will allow cooked eggplant to release some juices when mixed in with quinoa. Mix everything well, off heat, and season with more salt if needed. Don’t add too much salt or omit it altogether as you will be using Feta cheese too. Top with Feta cheese.

asian quinoa salad

28 Oct

i made this salad twice and it was a hit! the first time i made it for a teachers luncheon at the kids school and the second time for a block party we had. Both times i doubled the recipe and both times my dish came back to me empty… i’m going to have to make it a third time to actually eat more than a spoonful of it!

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asian quinoa salad
adapted from twopeasandtheirpod

ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

directions:
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

chicken enchilada quinoa bake

9 Sep

This was super delicious! I topped mine with some cilantro and guacamole! Yum!

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chicken enchilada quinoa bake
adapted from tablespoon

ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 1/2 cups cooked quinoa
1 1/2 cups shredded cooked chicken breast
1 can black beans
1 can chopped green chiles
1 tablespoon chili powder
2 cups enchilada sauce
1/2 cup shredded sharp Cheddar cheese (2 oz)
1 cup shredded pepper Jack cheese (4 oz)
Sour cream or plain Greek yogurt
Sliced avocado
Fresh cilantro
Crumbled cotija (white Mexican) cheese, if desired

DIRECTIONS
Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
Bake 10 to 15 minutes.
Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.

Asian quinoa salad

25 Jun

I think this was good? I’m going to have to make it agin to be sure 🙂 what could have been bad about quinoa and veggies though? I threw in some rotisserie too 🙂

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Asian Quinoa Salad
adapted from twopeasandtheirpod

ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

directions:
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

Quinoa fried rice

13 May

I’ve made a quinoa fried rice before and liked it. Figured I’d try a different recipe this time. The first one was definitely better! Had too add a lot of soy sauce to this one to make it less bland! I also threw in some rotisserie chicken!

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quinoa fried rice
adapted from skinnytaste

4 cups cooked quinoa
8 scallions, chopped
4 cloves garlic, minced
2 red peppers, diced small
1 tomato, diced small
4 tsp low sodium soy sauce
2 tsp fish sauce
2 tsp vegetable oil
spray oil
3 egg whites, scrambled
1 whole egg, scrambled
salt

In a nonstick wok, spray oil and add the eggs and salt and cook a minute or two until done. Set aside.

Add the remaining oil to the wok and add the scallions, peppers and garlic. Saute about a minute, add the tomato and stir in all the quinoa. Add soy sauce and fish sauce stir to mix all the ingredients. Keep stirring a few minutes, then add cooked scrambled egg. Adjust soy sauce if needed to taste and mix well another 30 seconds.

Quinoa fried rice

21 Mar

This is a really good variation on the traditional fried rice. I also threw in some shelled edamame and rotisserie chicken. Yum!

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Quinoa Fried Rice
adapted from feedmephoebe

Ingredients
1 cup quinoa
2 cups water
2 tablespoons coconut oil
4 medium carrots, diced
2 medium shallots, thinly sliced
4 scallions, white and green parts separated, thinly sliced
Sea salt
4 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sriracha
2 eggs, beaten

Instructions

In a medium lidded saucepan, combine the quinoa and water and bring to a boil. Cover, turn the heat to low and simmer for 15 minutes, until the quinoa is al dente. Uncover and remove from the heat.
Meanwhile, heat 2 tablespoons oil in a large wok or nonstick skillet. Saute the carrots, shallot, and white scallions over high heat until soft and beginning to brown, about 6 minutes. Season with salt. Add the garlic, ginger, and green scallions and stir fry until fragrant, another 2 minutes. Fold in the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes. Stir in the soy sauce, sesame oil, and sriracha.
Push the quinoa to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs. Transfer the quinoa to bowls and serve right away.

black bean and quinoa enchilada bake

17 Mar

Yum this was really good! Will definitely be making this again!

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black bean and quinoa enchilada bake
adapted from twopeasandtheirpod

ingredients:
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

directions:
1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.