Quinoa Pesto Bowl

Quinoa pesto bowls are versatile, nutrient-dense and delicious. Homemade pesto is quick and easy. You can use store-bought pesto for a quick dinner; as always read the ingredient label first.

Variations

  • Use snap peas, green beans, or asparagus instead of broccoli. What other vegetables could you use?
  • Use chicken instead of shrimp
  • Add edamame or garbanzo (chickpeas) and skip the shrimp to make vegetarian bowl
  • Serve over a bed of greens or shredded cabbage tossed with extra-virgin olive oil and lemon or a dash of apple cider vinegar

Double the recipe and use later in the week

  • Tossed with greens and goat cheese into a “meal salad”
  • Mash an avocado onto a tortilla, Swiss chard or collard greens, and add a big spoonful to make wraps.
Quinoa Pesto Bowl
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Servings
4 servings
Servings
4 servings
Quinoa Pesto Bowl
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Quinoa Bowl
Pesto
Adjust servings: servings
Units:
Instructions
Quinoa Bowl
  1. Toast the quinoa in a medium saucepan over medium heat until is starts popping. Add water, bring to a boil. Immediately turn down, cover pot and cook 15 minutes.
  2. Add the broccoli to the pot of quinoa and cook 5 more minutes.
  3. While the quinoa is cooking make the pesto
  4. Cook the shrimp
  5. When the quinoa is cooked, carefully mix in pesto and half of the shrimp. When serving, top with additional shrimp and pumpkin seeds
Pesto
  1. Grind nuts in food processor or blender. Remove and set aside
  2. Put olive oil and water in blender. Add 1 cup chopped parsley, blend well. Add remaining chopped parsley and blend well.
  3. Add ground nuts and blend until smooth. Add salt and pepper to taste
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Quinoa Tabbouleh

Love this! It’s a fun twist on traditional tabbouleh, which is made with bulgur. This dish comes out of my kitchen with  frequency during the summer months. It is very versatile; I make it as as a one-dish dinner served over a bed of spinach or as a side to grilled chicken, or roasted pork tenderloin.

It’s perfect for summer dinner parties, enjoyed by vegans/vegetarians and omnivores alike.

I’ve made it as a simple lunch for girlfriends; served on a bed of baby kale tossed with CMF Lime Vinaigrette, along with Olive Tapenade, fresh feta and pita bread.

Finished off with Peach and Blackberry Crisp served with a small scoop of plain Greek yogurt drizzled with honey and voila! Happy tummies filled with Mother Nature’s food.

As usual with my leftover grains, they get rolled into a wrap with greens and a spread of hummus or pesto. Or tossed into a salad with greens, perhaps shaved cabbage or grated carrots, whatever I have on hand.

Variations:

  • Skip tomatoes and cucumber to make it simple side dish
  • Add crumbled feta or goat cheese
  • Add feta and pitted black olives cut in half
  • Replace tomatoes with diced red bell pepper for more crunch
  • Replace tomatoes and cucumbers and add chopped roasted red bell pepper and garbanzo beans

Eat it for pleasure. Eat it for life!

Not just a delight to eat with its bursts of crunch, zing of lemon and aromatic mint, but it is so good for our bodies too.

MindBodyGreen: Why Tabouli is Such a Healthy Dish

Quinoa Tabbouleh
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Servings
4 servings
Servings
4 servings
Quinoa Tabbouleh
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
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Instructions
  1. Toast quinoa in saucepan over medium heat until it starts to make popping sounds. Add water and bring to a boil. Immediately reduce heat to low, cover and simmer until quinoa is tender, about 25 minutes. Remove from heat and let stand, uncovered, until cool. Fluff with a fork.
  2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  3. Transfer to a large bowl; mix in 1/4 cup dressing.
  4. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over tabbouleh
  5. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Recipe Notes

Modified from: Epicurious: Quinoa Tabbouleh

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CMF Rice

I usually use short-grain brown rice, but sometimes I’ll make wild rice or white rice. If using white rice, reduce the amount of water from 1 3/4 cup to 1 1/2 cup.

The primary differences among types of rice can be attributed to the predominant type of starch. Long grain rice expands more when cooked to form drier, firmer more separate grains of rice. Short-grain rice absorbs more moisture, which makes it moister, softer and more clingy.
Variations:

  • Herbed: Add 2 -4 tablespoons minced fresh herbs (parsley, cilantro, basil, dill etc) after cooking
  • Nutty: Add 1/4 cup chopped nuts after cooking
  • Broth-based: Substitute chicken or vegetable broth for water
  • Veggie rice: Add 1 cup chopped carrots, peas, broccoli or other fresh or vegetables the last 5 – 10 minutes of cooking rice
  • Multi-grain: Instead of rice only, mix with other grains in equal ratio. For example 1/2 cup rice and 1/2 cup barley. Or 1/3 cup rice + 1/3 cup buckwheat + 1/3 cup quinoa
CMF Rice
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Servings
4 servings
Servings
4 servings
CMF Rice
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
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Instructions
  1. Heat oil in a saucepan over medium heat until it starts to shimmer. Add onion and cook, stirring occasionally 5 – 8 minutes until it is translucent, add the rice and garlic and cook another 5 minutes, stirring occasionally.
  2. Add water and salt; bring to a boil. Immediately turn down heat to simmer and cover.
  3. Cook 30 minutes for white rice, 40 – 45 minutes for brown or wild rice or multi-grain mix.
  4. If it gets dry and starts sticking, add 2 tablespoons of water.
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Carrot Orzo “Risotto”

This recipe for my Easter Menu was inspired by the Lemon Barley Pilaf from Epicurious Lemon Barley Pilaf
Given that orzo is a pasta, I think it will be more enticing to little ones with selective palates that will celebrate Easter with us.

If whole-wheat orzo is not easily available, this can be made with regular orzo. The key to this dish is not overcook the carrots, or the orzo, otherwise it all becomes mush.

I serve it with a tiny dish of red pepper flakes and a little bowl of shredded Parmesan cheese alongside for people for “customization”
– As is: For vegan guests and those with dairy sensitivity
– Added red pepper: For adults who want to spice it up, my personal choice—I love the sweet (carrot).
– You can also add: Parmesan cheese for extra dressing up

Carrot Orzo "Risotto"
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Servings
8 servings
Servings
8 servings
Carrot Orzo "Risotto"
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Servings
8 servings
Servings
8 servings
Ingredients
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Instructions
  1. In a medium saucepan over medium heat melt butter with olive oil.
  2. Add onion and cook 2 -3 minutes until begins to turn translucent.
  3. Add carrot and cumin; cook another 2 -3 minutes stirring.
  4. Mix in orzo and cook another 2 -3 minutes.
  5. Add carrot juice and broth, bring to a boil. Immediately turn heat until liquid just simmers and cover. Cook 8 -10 minutes. Orzo should be al dente, cooked but firm. Immediately remove from heat.
Recipe Notes

[su_original_recipe]

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Wild Rice, Sausage and Leek Stuffing with Walnuts

This is my most favorite stuffing because of its luscious flavors and texture. It’s not only delicious, it is also a healthy dish given the nutrients in whole grains combined with walnuts and leeks.

Added to which, gluten-free members of the family can also enjoy it. And you can make it vegan by omitting the sausage.

[su_expanding_quote_book source_author=”Marge Wittenberg” source_title=”The Essential Good Food Guide” full_quote=”When it comes to nutrition, the clear winners (in the rice family) are the whole grain varieties, easily distinguished by their medium to dark colors including brown, red, purple, black. With only its inedible hull removed, whole grain rice is a good source of fiber, vitamin E and trace minerals.” short_quote=”When it comes to nutrition, the clear winners (in the rice family) are the whole grain varieties”]

This is part of the Thanksgiving 2016 Menu and goes with a 14 – 16 pound turkey.

Variations

  1. Add 2 cups washed and chopped mushrooms when cooking leeks
  2. Use 4 cups thinly sliced fennel instead of leeks
  3. Use 2 tablespoons chopped fresh rosemary instead of thyme
Wild Rice Sausage and Leek Stuffing with Walnuts
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Servings
12 servings
Servings
12 servings
Wild Rice Sausage and Leek Stuffing with Walnuts
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Servings
12 servings
Servings
12 servings
Ingredients
Adjust servings: servings
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Instructions
  1. In a medium saucepan toast wild rice over medium heat, stirring occasionally for about 5 minutes.
  2. Add broth and bring to a boil. Turn down heat to simmer, cover and cook 45 minutes until rice is tender.
  3. While the rice is cooking, heat 2 tablespoons olive oil in a skillet and cook turkey sausage, breaking up with a spoon and stirring occasionally until it turns brown.
  4. Add leeks, celery and thyme and cook over medium heat. If it is too dry, add 1 - 2 tablespoons olive oil; cook until leeks and celery are tender. Remove from heat.
  5. Mix wild rice with vegetables, parsley and chopped walnuts.
  6. Bake Stuffing in Turkey: Fill neck and main cavities of turkey with stuffing. Spoon remaining stuffing into a buttered baking dish. Cover with foil and bake about 25 minutes. Uncover stuffing and bake until the top is golden and it is crisp around the edges, about 15 minutes. OR
  7. Bake Stuffing in Baking Dish Only: Preheat oven to 350°F. Butter a 13x9x2-inch baking dish. Place stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
Recipe Notes

[su_original_recipe]

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Quinoa Nut Pilaf

Variations:
• Use any nut instead of pecans – walnuts, almonds, pistachio
• Use different herbs instead of cilantro – parsley, mint, basil
• Add 1/4 cup of thinly sliced green onions or finely chopped red onion
• Add a 1/2 cup of frozen (or fresh) peas, or corn,or edamame or broccoli

Quinoa Nut Pilaf
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Serves 4
Quinoa Nut Pilaf
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Serves 4
Ingredients
Adjust servings:
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Instructions
  1. Place quinoa in medium saucepan and cook over medium heat, stirring occasionally, until popping sounds begin. Slowly add water, bring to a boil. As soon as it boils, cover and turn heat to low. Simmer for 20 minutes. Turn off heat and place a clean dishtowel (or two paper towels) under the lid to absorb the steam.
  2. Add pecans and cilantro, and mix just until blended
  3. Add salt and pepper to taste .
Recipe Notes

A Color My Food original recipe

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Cumin Quinoa and Garbanzo

I like the combination of rice and quinoa, and this dish can be more interesting using wild rice or red quinoa if it is available. But for quicker cooking on a busy night, you can use a single grain (either brown rice or quinoa). You can also make this with another grain such as barley (but increase the water to 3 cups for 1 cup of barley)

Cumin Quinoa and Garbanzo
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Servings
4 serving
Servings
4 serving
Cumin Quinoa and Garbanzo
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Servings
4 serving
Servings
4 serving
Ingredients
Adjust servings: serving
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Instructions
  1. Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.
  2. Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 1 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
  3. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes.
  4. Add to quinoa. Add rice and garbanzo beans; mix well. Stir in remaining 2 tablespoons extra-virgin oil, fresh lemon juice, cilantro, parsley, and green onion. Season to taste with salt and pepper.
  5. Cut avocado into wedges. Serve salad with avocado and lemon wedges.
Recipe Notes

Adapted from Epicurious: Cumin Scented Quinoa and Black Rice

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Asparagus and Barley “Risotto” with Tomatoes

Fresh, tender asparagus says “Hello Spring!” in a most deliciously way. Buying local means buying seasonal. Shopping at the local Farmer’s Market past couple years has become a marvelous way to connect with nature.

Ditto on the tomatoes.  The sun-ripe flavor of local fresh tomatoes is burst of sunshine in the mouth, utterly incomparable to the grocery store variety shipped from thousands of miles away. Because we are in Texas, tomatoes come early.

Asparagus and sunshine tomatoes join whole-grains for a nourishing meal in this recipe. I made it both as a one-dish dinner for weeknights and also as a lovely side dish with roasted fish fillets or sauteed chicken breasts and the Spinach Orange Salad or any green salad.

Variations:

  • Vegan: skip the Parmesan
  • Replace asparagus with green beans or broccoli
  • Replace barley with short-grain brown rice
Barley and Asparagus Risotto
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Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Barley and Asparagus Risotto
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Trim one-inch off the asparagus ends and cut into bite-size pieces.
  2. Over medium heat, warm up extra-virgin olive oil in saucepan. Add onion; sauté until transparent about 5 minutes. Add barley and garlic and toast 3 minutes, mixing occasionally. Add 2 cups broth and bring to a boil; reduce heat to medium-low, cover and simmer until liquid is absorbed, stirring frequently, about 7 minutes.
  3. Mix in 2 more cups broth and simmer over low heat until absorbed, stirring occasionally. Add 2 more cups broth and simmer until barley is tender and creamy but still slightly firm to bite, stirring frequently and adding more broth if mixture is dry, about 35 minutes. If it is dry, add another 1/2 cup of broth and place the asparagus on top, cover and steam asparagus for 8 - 10 minutes or until crisp-tender.
  4. Add tomatoes; stir in gently until heated through, about 3 minutes.
  5. Mix in cheese, arugula and lemon peel. Season with salt and pepper. Serve
Recipe Notes

Modified from

Epicurious: Toasted Barley and Asparagus Risotto

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CMF Quinoa

Growing up in Bolivia, quinoa was a staple. When I moved to the US to go to college, I missed it so much that every trip home, I always packed a good supply to take back. It was exciting when quinoa started showing up in US stores, and is now everywhere.

I love its unique texture and nutritional benefits.

“Quinoa is considered a complete protein, containing all essential amino acids in a nearly perfect balance. It is also a good source of fiber, and, compared to other grains, is relatively good source of iron, magnesium, calcium, vitamin A and vitamin E. It is easily digested, but it has a relatively low glycemic index value, remaining its sugars are released into the bloodstream slowly, allowing it to provide sustained energy over many hours.”
<i>The Essential Good Food Guide</I>, Margaret Wittenberg

CMF Quinoa
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Servings
4 –6
Servings
4 –6
CMF Quinoa
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Servings
4 –6
Servings
4 –6
Ingredients
Adjust servings:
Units:
Instructions
  1. Place quinoa in a small saucepan over medium heat and cook, stirring occasionally, until it begins to make popping sounds.
  2. Carefully pour in water; bring to a boil. Turn heat low, cover and cook 20 minutes.
  3. The quinoa seeds will uncurl when they are fully cooked. Turn off heat. Place clean dishtowel (or a couple of paper towels) under the lid to absorb steam. This makes it more "airy" than soggy.
  4. NOTE: Do not add salt until after it is cooked or it won't cook properly.
Recipe Notes

[su_original_recipe]

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Mushroom Barley Risotto

[su_expanding_quote alignment=”right” source_author=”Joel Fuhrman, M.D.” source_title=”Super Immunity” affiliate_link=”http://amazon.to/to come” full_quote=”Consuming mushrooms regularly has been associated with decreased risk of breast, stomach and colorectal cancers…mushrooms stimulate the immune system, prevent DNA damage, slow cancer cell growth.” short_quote=”Consuming mushrooms regularly has been associated with decreased risk of cancers”]

Mushrooms evoke an almost-forgotten childhood memory of tromping through a forest in Austria with my grandfather, breathing in the aroma of wet earth. He had an amazing knowledge, honed through severe hunger having lived through World Wars I and II, not only of mushrooms, but all edible forest plants. Taking those mushrooms into the kitchen to sauté with a little bit of butter made for heavenly bites that I can still savor.

Mushroom Barley Risotto
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Servings
4 - 6
Servings
4 - 6
Mushroom Barley Risotto
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Servings
4 - 6
Servings
4 - 6
Ingredients
Adjust servings:
Units:
Instructions
  1. Heat expeller-pressed canola oil in medium saucepan. Add onion and cook over medium heat until it begins to turn transparent. Add mushrooms and cook until edges of mushrooms are browned.
  2. Add carrots, garlic and barley and cook, mixing for 3 – 5 more minutes.
  3. Add thyme, bay leaves and 2 cups chicken broth. Bring to a boil. Reduce heat, cover and simmer until broth is almost absorbed, about 5 minutes. Add remaining broth 1/2 cup at a time; as it gets absorbed, add more until barley is tender, about 45 – 50 minutes.
  4. Season to taste with salt and pepper.
  5. Serve with chopped parsley on top.
Recipe Notes

A Color My Food Original Recipe

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