This was pretty yummy! it had a good mixture of flavors – spinach, mango, coconut, chicken 🙂 I’m a rebel i never rinse my quinoa and i think it comes out fine 😉
Thai Chicken Coconut Quinoa Bowls
adapted from fabtasticeats
- 1/2 cup light coconut milk
- 1 Tablespoon + 1/2 teaspoon lime juice
- 1/4 cup chili sauce
- 1/8 cup spicy peanut sauce
- 3 Tablespoons agave nectar
- 1 Tablespoon sesame oil
- 1/4 teaspoon ground ginger
- 1 1/2 pounds Chicken breast (2 Large), sliced
For the Quinoa
- 1/2 cup quinoa, rinsed
- 1 cup light coconut milk
- 1 Tablespoon lime juice
- 1 cup fresh spinach
- 1 mango, chopped
- 1/2 cup fresh cilantro
- 1 teaspoon coconut oil
- In a large bowl, or gallon sized ziplock bag, combine all the ingredients for the marinade, except for the chicken and mix well.
- Add the chicken and marinate in the fridge for 30-60 minutes.
- While the chicken is marinating, you can cook the quinoa. add it to a medium-sized saucepan, followed by the coconut milk, over medium-high heat.
- Bring the mixture to a boil, then reduce the heat to Low, cover and cook for 15 minutes.
- After 15 minutes, turn off the heat, remove from burner and allow it to sit for 5 more minutes.
- Remove cover, fluff it up, squeeze in the lime juice, toss to coat and set aside.
- Heat a large skillet over medium-high heat and melt 1 teaspoon of coconut oil. Add the chicken strips, reserve the marinade, and cook them 3-4 minutes on each side. Remove from the pan and set aside.
- In a small saucepan over medium high heat, add the reserved marinade. You’re going to cook out the chicken and reduce it down to a glaze by bringing it to a rolling boil, stirring occasionally, until the liquid reduces to about 1/4 cup and is thick and shiny.
- Add spinach, mango, cooked chicken, and the coconut quinoa. Sprinkle on some fresh cilantro, and drizzle the desired amount of glaze over the top. Divide onto plates (or bowls!) and serve!
we hadn’t had fish in awhile – so i defrosted some tilapia — this was easy and tasty served up with some couscous..
BAKED FISH WITH SPINACH
- 1 pound prewashed spinach
- 4 teaspoons canola oil
- 1 teaspoon garlic powder
- 4 fish fillets (6 ounces each) (sole, cod, tilapia or red snapper)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon red pepper flakes
- 2 teaspoons sugar
- Spray a large rimmed baking pan with nonstick cooking spray.
- On the baking sheet, toss the spinach with 2 teaspoons of the oil and ½ teaspoon of the garlic powder.
- Place the fish fillets over the spinach and rub them with the remaining 2 teaspoons of the oil and sprinkle evenly with the remaining ½ teaspoon garlic powder and salt to taste.
- Place the pan on the bottom rack of the oven and turn the oven to 400 degrees. Bake until the fish is opaque and the spinach has wilted, 15 to 18 minutes.
- While the fish is baking, stir together the sauce.
- In a small bowl, whisk together the soy sauce, rice wine vinegar, toasted sesame oil red pepper flakes and sugar, until it is well blended.
- Remove the fish from the oven and drizzle the sauce over the fish and spinach.
- Serve immediately.
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!
Roasted Eggplant with Spinach, Quinoa, and Feta
adapted from juliasalbum
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
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.
this was a really good twist on pizza! yum!
deep dish spinach + tomato pizza
adapted from girlversusdough
1 28-oz can diced tomatoes, thoroughly drained
3 teaspoons minced garlic
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
salt and pepper, to taste
3/4 lb sliced provolone cheese
1 1-lb bag frozen chopped spinach, thawed, cooked and thoroughly drained
1 cup grated Parmesan cheese
olive oil, for drizzling (optional)
Coat the bottom and sides of a 12-inch cast-iron pan or 2 9-inch round cake pans with 3-4 tablespoons olive oil. Preheat oven to 425 degrees F.
Stretch dough into a circle large enough to cover the bottom and almost all the way up the sides of your prepared pan. Press dough evenly into pan.
When oven is ready, place pan in oven and bake 10 minutes, or until crust is set and barely turning brown.
Meanwhile, make the filling: In a large bowl, combine tomatoes, minced garlic, sugar, Italian seasoning and salt and pepper to taste. When crust is set, remove from oven and cover bottom evenly with sliced provolone cheese. Top with chopped spinach, then with tomato mixture. Sprinkle with Parmesan cheese and drizzle lightly with olive oil, if desired. Return pan to oven and bake until filling is bubbling and crust is a deep golden brown, about 25-30 minutes. Remove from oven and cool at least 15 minutes before slicing. Serve warm.
This was so good I already made it twice! Pretty quick and easy. And definitely yummy!
BLACK PEPPER STIR FRIED NOODLES
adapted from pinch of yum
For the Black Pepper Sauce:
½ tablespoon freshly ground black peppercorns
5-6 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons honey or sugar
1 1-inch piece ginger
3 cloves garlic
2 tablespoons cornstarch dissolved in 6 tablespoons water
For the Stir Fried Noodles:
2 tablespoons sesame oil
8 ounces udon noodles (soba or rice noodles would also work)
2 cups spinach leaves
1-2 cups shredded cooked chicken
sesame seeds for topping
Bring a large pot of water to boil. Add the noodles and cook for 1-2 minutes (they should NOT be all the way cooked – just enough to barely soften). Drain and rinse with cold water – this removes starch and helps them stir fry without turning into a big blob. Set aside.
Place all the sauce ingredients in the food processor and give it a whirl. When it’s smooth, taste it and adjust to your liking. Heat 1 tablespoon sesame oil in a large wok or nonstick skillet. When the oil is shiny, add the chicken. Stir fry for 5-10 minutes until deep golden brown. Add a tiny splash of black pepper sauce, a tiny splash of water, and ½ tablespoon oil and shake the pan around – everything will be all sizzly and awesome. When the tofu is cooked to your liking, transfer to a bowl and set aside.
Heat the remaining ½ tablespoon oil in the skillet. When the oil is shiny, add the noodles and black pepper sauce. Add a splash of water if the sauce becomes too thick. Stir fry until the noodles are softened completely, covered with sauce, and piping hot. Remove from heat and toss with the spinach and chicken. Serve sprinkled with sesame seeds.
One thing I really like about the new csa we joined is we get a “goody” most weeks. One of these “goodies” was focaccia dough from the breadsmith. This turned out really delicious! Fresh spinach was from the box too! I baked off the focaccia and sautéed the spinach. Then topped the focaccia with the spinach, tomatoes and feta cheese. Yum!
I don’t remember where I pinned this recipe from, but I’m Glad I did! Yum! It was an interesting combination of ingredients but they came together really well. Would definitely make this again!
orange ginger beef
adapted from chefmichaelsmith
A splash vegetable oil
1 pound stewing beef, cubed
a sprinkle or two Salt and Pepper
2 onions, peeled and chopped
1″ piece of ginger, grated
1 10 ounce can beef broth
1 cup orange juice
1 cup orange marmalade
A generous splash soy sauce
1 tablespoon five-spice powder
A sprinkle or two Salt and Pepper
1x 10 ounce bag baby spinach
1 bunch green onions, chopped
1 handful cilantro leaves
Preheat a large pot over a medium-high heat and then splash in enough oil to thinly coat the bottom. Season, then sear the meat until it’s evenly browned on all sides. Remove the meat and set aside for a moment.
Add the onions and ginger and stir for a few minutes until they are lightly browned. If the pan starts to burn, add a splash of water and continue.
Return the meat to the pot and add the beef broth, orange juice, marmalade, soy sauce and five-spice powder. Bring the works to a simmer and then reduce the heat to the lowest setting that will maintain the simmer. Place a tight-fitting lid on the pot to contain the tenderizing steam. Continue simmering until the meat is tender enough to break into smaller pieces, about 1 hour. Taste and season the broth.
Stir the spinach, green onions and cilantro leaves into the stew.
This one was just ok.. The beans were redundant..
Sweet Apple Chicken Sausage Pasta
adapted from iowagirleats
1lb gemelli or other short cut pasta (reserve 1/2 cup pasta cooking water)
4 Tablespoons extra virgin olive oil
1 large shallot or 1 small onion, chopped
12oz Chicken Sausage, sliced
1 sweet apple (about 1 cup), chopped
4 cloves garlic, minced
pinch red chili pepper flakes
salt and pepper
15oz can Cannellini beans, drained and rinsed
1 cup chicken broth
1/3 cup fresh grated parmesan cheese
Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta cooking water then drain and set aside.
Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Add shallots and sausage then saute until sausage is golden brown, about 3 minutes. Add apple, garlic, and red chili pepper flakes, season with salt and pepper, and then saute until apple is tender, about 5 minutes. Add chicken broth, beans, and spinach then toss with tongs until spinach is wilted, about 1 minute.
Pour sausage and apple mixture into pot with pasta then add parmesan cheese. Stir until combined, adding reserved pasta cooking water to reach desired consistency.
This was super yummy! I left out the mushrooms the original recipe calls for since we’re not mushroom fans!
Farfalle with Garlic Parmesan Cream Sauce & Pan Seared Chicken Sausage
adapted from amusing foodie
1 box farfalle (bow-tie pasta)
2 tablespoons extra virgin olive oil
3 tablespoons salted butter
3 cloves garlic, minced
2 green onions, chopped
1 cup fresh spinach, rough chopped
1 teaspoon + 2 tablespoons kosher salt
⅛ cup all-purpose flour
1 cup whole milk
1 cup chicken broth
⅛ cup fresh basil, chopped
½ cup freshly grated Parmesan
1 package chicken sausages, pan seared and sliced
Set a large pot of water to boil over high heat.
Warm the olive oil and butter in a large, deep skillet over medium-high heat.
Once the butter has melted, add half the onions andthe garlic to the skillet, and saute them for 5 minutes, stirring occasionally.
Add the spinach and the salt, and continue sauteing until the spinach has wilted – about 2 minutes.
Add the farfalle and 2 tablespoons salt to the boiling water in the large pot, and cook to al dente.
Meanwhile, stir the flour into the spinach mixture in the skillet (it will look a little pasty) and the continue to saute it for another minute to get the floury taste cooked out.
Pour the chicken broth and the milk into the skillet, stirring the mixture to combine. Bring it to a boil, and continue to stir the sauce until it’s thickened and bubbly. Add the Parmesan, and stir until it’s melted – 1 minute more.
Once the pasta is al dente, drain it and then add it to the sauce, tossing to coat the pasta.
Add the sausage, remaining onions and the basil, and give it one last toss.
This was a weird combo of ingredients. But they all came together really well. This was quick and easy and yummy!
Skillet Orzo with Spinach, Chickpea and Lemon
adapted from aggieskitchen
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
1 (16 oz) can Garbanzo Beans, drained and rinsed
1 cup cooked orzo
1 lemon, juiced
4 cups fresh spinach, chopped
salt and pepper to taste
1/2 cup crumbled feta cheese
1-2 cups Rotisserie chicken
Heat oil in a 10 inch skillet over medium heat. Add your onion and garlic and cook until translucent and fragrant.
Add garbanzo beans (chickpeas), orzo, lemon juice, chicken and spinach. Season to taste with salt and pepper. Saute for 4-5 minutes.
Top with feta and serve.