Pear Cranberry Avocado Quinoa

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This is a perfect dish for the Fall. It tastes very  much like guacamole (It really does, really!). I read a tip on pinterest about soaking quinoa for a few minutes prior to cooking it and rubbing it with your fingers to release the bitter taste into the water that you then rinse off. This tip was helpful as the quinoa was not bitter at all. Feel free to be creative with additions into your quinoa recipes. Quinoa is so versatile. It is healthy, easy, quick, and delicious. I will be making this again for my family soon.

Ingredients:

1 cup quinoa (soaked in water for 3 minutes and rinsed well)

1 and 1/2 cup water

2 tablespoons extra virgin olive oil

juice of 1 lemon

1 teaspoon cumin

kosher salt and ground black pepper to taste

1/2 cup fresh cilantro, rinsed and chopped

2 green onions, rinsed and chopped

1/2 cup dried cranberries, chopped

1 pear, diced

1/2 large avocado, diced

Soak quinoa for a few minutes (3-5) and rub quinoa seeds between your fingers to release bitter coating. Rinse well and place in a saucepan with water. Cook for 10-12 minutes. Drain excess water. Place quinoa in a large salad bowl and add remaining ingredients. Toss. Serve. Enjoy!

 

 

 

 

 

Quinoa, Nectarine, and Snap Pea Salad

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This is my new favorite summer and late summer salad!

I made a few changes to the original recipe (substituting orange marmalade for mangy chutney, apple cider vinegar for rice wine vinegar, and salad greens for watercress). I also added diced avocados because I love avocados. I think your family will enjoy this. Mine did! (Even the kids.)

 

Adapted from: Curried Quinoa Salad with Nectarines and Sugar Snap Peas from July/August edition of Vegetarian Times.

Ingredients:

8 oz. fresh sugar snap peas or snow peas

1 cup quinoa, rinsed and drained

2 Tbs. curry powder

2 and 1/2 T. apple cider vinegar

2 T. orange marmalade

1 and 1/2 T. olive oil

2 small nectarines or peaches cut into wedges

1/2 medium red onion, thinly sliced

2 cups greens

2 small or 1 large avocado, diced

1. Cook sugar snap peas in sauce pan of boiling salted water 1/2 to 2 minutes or until crisp tender. Transfer to paper-towel lined plate with slotted spoon to drain.

2. Stir quinoa and 1 T.  curry powder into the same pot of boiling water. Cook 14 minutes, or until quinoa is tender, stirring occasionally.

3. Meanwhile whisk vinegar, marmalade, and 1 T. of curry powder and olive oil in a bowl. Season with salt and pepper. Set aside.

4. Toss together snap peas, nectarines, onion, and avocado into a large bowl. Add greens.

5. Drain quinoa, and rinse under cold water to cook; drain again. Add quinoa and dressing to salad and toss to  coat.

 

Black Bean Quinoa Bowl

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This is delicious, fresh, and healthy! As you have realized by now, I have my favorite ingredients that I put together in different combinations. This is a recipe adapted from the Southwest Quinoa Salad from the book Quinoa 365 by Patricia Green and Carolyn Hemming. Great book by the way. I don’t think I can get tired of quinoa so this is the perfect cookbook for me.  I hope you enjoy this salad.

 

Ingredients:

2 cups water

1 cup quinoa

1/3 cup olive oil ( I used Extra Virgin Olive Oil)

1/3 cup fresh lime juice

4 tsp apple cider vinegar

2 and 1/2 tsp ground cumin

1 tsp minced jalapeno

1 and 1/4 cup frozen corn kernels warmed

1 cup diced red pepper ( I didn’t have any of these on hand so I subbed Roma tomatoes)

1 14 oz can black beans, drained nd rinsed ( I like Eden Organic)

1/3 cup chopped fresh cilantro (from my garden)

1/4 tsp salt

Bring the water and quinoa to boil. Cover, reduce to a simmer and cook for 10 minutes. (Or follow directions on the package). After 4 minutes, fluff with a fork and allow to cool slightly.

(My salad was slightly warm when I served it and it was delicious! But I brought the leftovers to have for lunch at work after being in the refrigerator and it was good served cold as well.)

Place the quinoa in a large bowl. In a separate bowl, whisk together oil, lime juice, apple cider vinegar, cumin and jalapeno in a small bowl. Stir the dressing into the quinoa. Toss with corn, red pepper, black beans, cilantro and salt. Serve immediately or cover and refrigerate in the sealed container for up to 3 days.