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
Print Recipe
Servings
4 serving
Servings
4 serving
Cumin Quinoa and Garbanzo
Print Recipe
Servings
4 serving
Servings
4 serving
Ingredients
Adjust servings: serving
Units:
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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CMF Pad Thai Inspired

Pad Thai is noodle dish of stir-fried rice noodles with vegetables, peanuts, sprouts and a choice of meat.  One of the most well-known Thai dishes, it can be found at Thai restaurants around the world and roadside stands in Thailand. The balance of flavors and textures makes it so popular.

Thai food usually incorporates lemon grass, and kaffir lime leaves which are not in my staples so this is my adaptation.

I love the colors and nutrient-density of this meal, my families loves the flavors. It’s an excellent one-dish option on weeknights,  particularly if the vegges are prepped ahead of time.

Go vegan with tofu and/or edamame or add beef, shrimp, chicken or pork. I aim to include key nutrient-dense foods (Greens, beans, onions, nuts/seeds)

I’ve recently discovered black sesame seeds; they’re a whole unhulled variety often used in Asian cooking both for flavor and to create a color accent.

Health Benefits of Black Sesame Seeds

Variations

  • No bell peppers, no problem. Use green beans, broccoli, snap peas, whatever vegetables are on hand
  • Go vegan with tofu and (or) edamame
  • Use leftover chicken, pork or shrimp
  • Add shrimp, I usually have some in my freezer times when I need to make a quick dinner
CMF Pad Thai
Print Recipe
Servings
4
Servings
4
CMF Pad Thai
Print Recipe
Servings
4
Servings
4
Ingredients
Pad Thai
Peanut Sauce
Adjust servings:
Units:
Instructions
  1. Bring a large pot of water to a rolling boil. Add the noodles, reduce heat and cook for 7 to 10 minutes or until tender. Drain the noodles and rinse under cold water until they cool off. Set aside.
  2. Use a food processor or julienne mandolin (or a grater) slice carrot into thin strips and put in a bowl. Toss in sliced green onion.
  3. Cut the bell pepper into strips as thin as you can. Add to carrot bowl.
  4. Cut out the spine of the kale leaves and slice horizontally as thin as you can; should make about 1 cup. Add to carrot bowl.
  5. Toss pad Thai noodles and sesame seeds with vegetables until it is all combined.
  6. Place all lime juice, peanut butter, honey, tamari sauce, ginger and water in small food processor or blender and blend until smooth.
  7. Pour peanut sauce over pad Thai; toss until combined. Sprinkle black sesame seeds on top and serve.
Recipe Notes

A Color My Food original recipe

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