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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Healthy Quinoa and Fruit Breakfast Porridge

Porridge does not induce visions of delicious food but oh lala a warm bowl on a cold morning is soooo comforting.
Because I often get asked for gluten-free ideas, particularly for breakfast, I’ve been playing with quinoa options. The result perfectly fits the dictionary description of porridge.

1. a food made of oatmeal, or some other meal or cereal, boiled to a thick consistency in water or milk.

The way to take porridge from boring bland to something to look forward to by adding in fruits. Here are some ideas to start; the options are innumerous – let’s play with flavor and textures and know that with variety we get a broader range of nutrients.

Variations
After spooning quinoa porridge into a bowl add mix-in of choice
Banana Berry: 1 sliced banana, 1/2 cup blueberries (or any berry).
Carrot Cake: 1 grated carrot, 2 tablespoons coconut, 2 tablespoons chopped pecans (or other nut)
Apple Pie: 1 chopped apple, 1/4 cup chopped walnuts
Pumpkin Pie: add 1/2 cup pumpkin puree and
Customize! Using whatever fruits — apples, peaches, nectarines, oranges, mango, raspberries, strawberries, blueberries or whatever you have in your fridge — and nuts or seeds – walnuts, almonds, pumpkin – on hand.

Use leftover quinoa to make breakfast in minutes. Simply warm up 1/2 cup milk in a saucepan, add 1/2 cup cooked quinoa. Stir occasionally, adding milk to preferred consistency, until it’s warm Serve with toppings of choice per above variations.

Healthy Quinoa and Fruit Breakfast Porridge
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Servings
2 servings
Servings
2 servings
Healthy Quinoa and Fruit Breakfast Porridge
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Servings
2 servings
Servings
2 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Place quinoa, cinnamon stick and 2 cups milk in a saucepan.
  2. Bring to a boil, immediately turn down heat to simmer and cover.
  3. Stirring occasionally, cook for 20 minutes, until quinoa is uncurled and soft.
  4. Add milk to the desired consistency. Sweeten to taste with maple syrup or honey.
  5. Top with fruit and nuts. Apple Pie: 1 chopped apple, 1/4 cup chopped walnuts
  6. Banana Berry: 1 sliced banana, 1/2 cup blueberries (or any berry).
  7. Carrot Cake: 1 grated carrot, 2 tablespoons coconut, 2 tablespoons chopped pecans (or other nut)
  8. Pumpkin Pie: add 1/2 cup pumpkin puree and Customize!
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Eggplant Ragu on Quinoa

Who knew eggplant could be yummy? It’s probably my least favorite vegetable, but this recipe makes an un-favorite veggie into a delicious meal!

I serve it over CMF Quinoa, or if time allows, I make quinoa “cakes”. The quinoa cakes are a great breakfast option, so I make enough go have for dinner and breakfast: topping them with eggplant ragu in the evening and later in the week with defrosted mixed berries I warm up 1 cup berries with 1 tablespoon maple syrup. Add a dollop of Greek yogurt and it’s like dessert for breakfast.

The smoked mozzarella gives this dish a unique, gourmet flavor, but it’s delicious with fresh mozzarella as well. Another delicious alternative is fresh Bulgarian-style feta cheese (I add the feta just before serving). I’ve also made this without cheese.

The colors are so pretty, it’s a nice meal for dinner guests. Here are a couple of menu ideas:

Appetizer
White Bean Dip with Rosemary (or other CMF hummus/bean dip) with veggie sticks (carrot, bell pepper, celery etc) and pita or tortilla chips.

Main Course
Rosemary Pork Tenderloin

OR Broiled Chicken Breasts with Artichoke Hearts

OR broiled fish fillets with lemon

Any spinach-based CMF salads. It’s especially nice with the Spinach and Orange Salad giving the meal a Mediterranean flair. Or the Greens Edamame Salad for a more international fusion-style.

Dessert
Zucchini Brownies or Epicurious: Raspberry Buttermilk Cake.

Eggplant Ragu on Quinoa
Print Recipe
Who knew eggplant could be yummy? It’s probably my least favorite vegetable, but this recipe makes an un-favorite veggie into a delicious meal!
Servings
4 servings
Servings
4 servings
Eggplant Ragu on Quinoa
Print Recipe
Who knew eggplant could be yummy? It’s probably my least favorite vegetable, but this recipe makes an un-favorite veggie into a delicious meal!
Servings
4 servings
Servings
4 servings
Ingredients
Quinoa Cakes
Adjust servings: servings
Units:
Instructions
Eggplant Ragu
  1. Make CMF Quinoa. While quinoa is cooking make eggplant ragu.
  2. Heat olive oil in large heavy skillet until it begins to shimmer. Add eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and cook over medium heat, covered, stirring occasionally, until softened, about 5 minutes.
  3. Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick about 10 minutes.
  4. Carefully mix in the diced mozzarella cheese and let melt for 5 minutes before serving.
  5. Serve over CMF Quinoa. If time allows, I like to make quinoa cakes. I serve the eggplant ragu over the quinoa cakes and use the remainder for breakfast with poached eggs and spinach or defrosted from mixed berries I warm up 1 cup berries with 1 tablespoon maple syrup. Add a dollop of Greek yogurt and it’s like dessert for breakfast.
Quinoa Cakes
  1. Toast quinoa in saucepan over medium heat until it starts to make popping sounds. Add water, and bring to a boil. When it begins to boil, reduce heat and simmer 20 minutes. Turn off heat. Let rest 5 minutes.
  2. Preheat oven to 350. Generously brush a muffin tin with olive oil.
  3. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, and then stir in eggs.
  4. Pack muffin cups two-thirds full with quinoa using the back of a spoon or a spatula, dipping in water if it gets too sticky. Place in oven and bake 25 minutes.
  5. Remove from oven and cool 5 minutes. Carefully remove from muffin tin with a spatula and place on plate.
To Serve
  1. While quinoa cakes are cooling, stir in parsley and half of mozzarella into eggplant ragù and on low heat simmer just until cheese begins to soften, about 1 minutes.
  2. Spoon over ragu quinoa cakes, sprinkle remaining mozzarella on top.
Recipe Notes

*Fresh mozzarella can be used instead of smoked mozzarella. I also use fresh Greek or Bulgarian feta cheese instead of mozzarella. If using feta, I cut into pieces and put on top of ragu just before serving (do not on heat the feta).

Modified from Quinoa Cakes with Eggplant Tomato Ragu and Smoked Mozzarella

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Salmon and Greens over Beans

This originally happened by using leftovers. In my refrigerator I had leftover quinoa and grilled salmon and made it into a summertime dinner with arugula and tomatoes. It was so fresh and zesty, filling and tasty, a feast of color, flavor and texture that a friend asked me for the recipe.

I sometimes plan my weekly menu with grilled fish on the weekend and make sure to have extra to jumpstart a second meal for later in the week. Perfect for a quick summertime dinner or lunch. I use whatever leftover grains I have on hand (quinoa, brown rice, or barley).

Or skip the grains. it’s just as tasty and robust without. The beans, greens, onions make it nutrient-dense.

I’ve even made this with canned salmon.

This can be modified various ways:

  • Capers instead of olives
  • Celery instead of bell peppers
  • Mint instead of parsley (but using mixed greens rather than arugula)

It makes a nice luncheon for girlfriends. Serve with fresh baguette, goat cheese and Epicurious: Olive Tapenade on the side.

For dessert:

Mango Yogurt Mousse OR

Epicurious: Raspberry Buttermilk Cake

 

Salmon and Beans over Greens
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Servings
4 servings
Servings
4 servings
Salmon and Beans over Greens
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
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Instructions
Salad Dressing
  1. Place lime juice, water, minced garlic and red pepper flakes in little bowl and mix with a fork until well blended. Mix in 2 tablespoons extra virgin olive oil, whisking constantly with the fork. Add an additional tablespoon or two of extra virgin olive oil to adjust to taste.
Salmon and Beans
  1. Place quinoa in a medium saucepan over medium heat and toast, stirring occasionally until popping sounds begin. Add 1 cup water and bring to a boil. Immediately turn heat low, cover and cook quinoa 25 minutes. Remove from stovetop, uncover and cool.
  2. While the quinoa is cooking, chop red bell pepper, green onion, parsley, cut tomatoes in half and cut pitted olives into quarters. Mix in a large bowl. Add salmon and white beans, toss together.
  3. Add quinoa and toss just until combined. Drizzle with 3/4 of salad dressing and toss until again.
  4. Toss arugula with remaining dressing and spread on a platter.
  5. Spread the salmon and bean mix over the greens, leaving a green border.
  6. I used the leftovers to make wraps for lunch the next day, spreading a wheat tortilla with plain Greek yogurt. Yum.
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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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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
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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
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 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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A Hearty Wild Rice Dish

I like the texture and colors of a wild rice blend, but also use brown rice instead.

The chicken broth enhances the flavor (and nutrients); use vegetable broth instead for vegan guests, or even simply use water.

As a side dish it also pairs nicely with grilled chicken, broiled fish brushed with extra-virgin olive oil and crushed garlic, or roasted pork tenderloin.

It is even robust and nutritious enough to be a main entrée, try one of the below variations. It easily dresses up for guests served on a bed of spinach or baby kale tossed in lime vinaigrette. Serve it with crusty bread with a pesto dip. And for dessert, the Mango Yogurt Mousse.

Variations:

  1. Add 1 chopped avocado, 1 chopped mango and 1/2 cup chopped parsley
  2. Add a 1 1/2 cup chopped tomatoes and 1/2 cup chopped basil
  3. Add 1 cup of black beans, and 1/2 cup of chopped cilantro.
  4. Add 1 chopped cucumber and 1/2 cup chopped mint
Wild Rice, Quinoa and Corn
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Servings
8
Servings
8
Wild Rice, Quinoa and Corn
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Servings
8
Servings
8
Ingredients
Adjust servings:
Units:
Instructions
  1. Place the wild rice in a saucepan and toast it over medium heat until the translucent grains of the white rice look white. Add the broth and bring to a boil. Cover, reduce the heat to simmer and cook approximately 45 minutes or until rice is tender.
  2. In another saucepan, toast the quinoa. When it begins to make little popping sounds, add the water, bring it to a boil. Immediately turn heat down to simmer and cover the quinoa. Cook 25 minutes. Do NOT salt the quinoa until after it cooks or the seeds (technically they are seeds rather than grains) will not pop open.
  3. Mix the wild rice with the quinoa, add the corn and green onion and mix.
  4. Season with salt and pepper, drizzle with 1–2 tablespoons olive oil and mix one more time.
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