Tag Archives: Quinoa

Black Bean & Quinoa Veggie Stew

25 Nov

Mmm so tasty and warm and filling… and healthy! I cooked up a huge batch, froze the leftovers in individual containers, and have been enjoying this hearty stew more and more as it’s gotten colder.

I like it like chili: with some shredded cheddar on top and scooped up with tortilla chips.

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I used collards because that’s what I had, but you could use other greens, like kale or spinach. Or you could leave ’em out altogether if that’s not your thing.

This is a short one, but I’ll leave you with this gem: beans, beans, they’re good for your heart colon.

Enjoy!

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Black Bean & Quinoa Veggie Stew adapted from Oh She Glows

1 cup uncooked quinoa, rinsed and drained
1/2 tbsp olive oil
3 garlic cloves, minced
1/2 large onion, diced
1 large sweet potato, peeled and chopped to 1/2″ dice
1 carrot, sliced
1 1/2 tsp ground cumin
1 tsp chili powder
6 cups vegetable broth
1 1/2 cups cooked black beans (1 can, drained and rinsed)
salt and pepper, to taste
1/4 tsp cayenne pepper
2 handfuls collard greens

In a medium-sized pot, add quinoa along with 1 1/2 cups water. Bring to a boil, reduce heat to medium, and cover. Simmer covered for about 15-20 minutes, or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.

Meanwhile, heat oil in a large pot. Add garlic and onion, and sauté for a few minutes over medium heat. Season with salt and pepper. Add the sweet potato and carrots, and sauté for 5-7 minutes more.

Stir in the cumin, chili powder, and broth. Bring to a boil. Then reduce heat and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.

Just before serving, stir in the cooked quinoa, black beans, cayenne, and greens. Season with salt and pepper to taste, adding more spice if desired.

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderful Food Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove
Foodie Friday from Simple Living & Eating

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Citrus-Fennel Quinoa with Chickpeas

15 May

I made the healthiest dinner last night, and with all the citrus in there, it must have been jam-packed with vitamin C. And good thing – the BF was sick 2 weeks ago, then I was sick, and now he’s sick again. We apparently could both use a vitamin boost. As with most of my dinners, I found this original recipe online from thekitchn.com, and then I edited based on my own tastes. And also based on what I had on hand and what was cheapest at the grocery store. Instead of the original couscous, I swapped quinoa, since I already had some of that. And instead of lemon and orange, I went with lemon and lime, because those were on sale at the store. I made a couple other small edits here and there.

I started off with one lime and one lemon. I used a microplane to zest each of them and added that into a medium sauce pan. Then I juiced the lemon and one half of the lime into a large measuring cup. If you don’t have one, try this handy citrus press from Pampered Chef – it’s amazing. If you don’t have anything fancy to really get all the juice out, you may want to add another lime or lemon. I topped off the juices with enough water to make 1 1/2 cups liquid and added that to the sauce pan. I finished it with 1 tablespoon olive oil and about 1/2 teaspoon salt and cooked over high heat. Once it started boiling, I poured in 1 cup quinoa, covered the pan, and reduced the heat to a simmer. Keep an eye on it and make sure it doesn’t dry out.

I heated 2 tablespoons olive oil in a large skillet over medium heat. I added 2 cloves minced garlic and 1 fennel bulb, cut into matchsticks (about 1 inch long, 1/4 inch thick). I cooked those about 10-15 minutes. Then I added 1 can (15 oz) drained chickpeas and the juice of half a lime. The original recipe calls for 1/2 teaspoon ground coriander, but I didn’t have any, so instead I added about 1/4 teaspoon “French herb blend” and 1/4 teaspoon lemon garlic blend. But just add whatever you have that sounds good. Last, I finished it off with a couple handfuls of baby spinach. As soon as the spinach cooks down, it’s ready!

What did the Garbanzo say to the waiter? "Chick, peas."

Similar to rice, the quinoa is ready when the water is absorbed. If you’re ready to serve and there’s too much water, let it cook for a few minutes with the lid off. I served the chickpea/fennel blend overtop the quinoa and it was subtly delicious. If you’re looking for a kick-in-the-mouth flavor, go somewhere else. But if you want to appreciate subtle flavors delicately balanced throughout your meal, this is it. Also, this is super healthy, unlike the block of cheddar cheese I’m currently snacking on.

Dinner time!

We enjoyed some tzatziki sauce and pita bread as a little side dish. As a side note, I figured out a super easy way to enjoy this Greek yogurt dip whenever I feel like it. I ordered tzatziki seasoning blend from Wildtree, a company that sells all-natural foods through a Pampered Chef-style set up. You only have to use a little at a time, so it lasts forever – well worth the price. Then I buy individual servings of plain Greek yogurt, like Oikos or Chobani, which is a perfect size for just two people. Before I start dinner, I cut up half a cucumber in tiny teeny pieces, mix it into the yogurt with a teaspoon or two of the seasoning blend, and then it’s ready. It’s delicious and it’s the perfect amount. A lot of the pre-made or store-bought versions are too big, and I usually don’t finish them before they go bad.

Gotta get some Vitamin C up in here

Anyway, the meal was great. I will probably add it to my list of stand-by meals. I thought it was pretty easy to whip up on a weeknight. Bon appetit!

Citrus-Fennel Quinoa with Chickpeas adapted from theKitchn

zest and juice of 2 limes, divided
zest and juice of 1 lemon
olive oil, divided
1 cup quinoa, rinsed well
2 cloves garlic, minced
1 fennel bulb, cut into matchsticks (~ 1″ long, 1/4″ thick)
1 can (15oz) chickpeas, drained
1/2 teaspoon ground coriander
2 handfuls baby spinach

Add the lime zest, lemon zest, 1 tablespoon olive oil, and 1/2 teaspoon salt to a medium sauce pot. In a large measuring cup, combine the juice of 1 lemon and the juice of 1 lime. Add enough water to make 2 cups total liquid. Pour the liquid into the pot and cook over high heat. Once boiling, add 1 cup quinoa, cover, and reduce to a simmer. Cook about 20 minutes; fluff with a fork and set aside.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and fennel; cook 10-15 minutes.

Add chickpeas, the juice of one lime, and coriander. Stir well. Add the spinach and cover, stirring occasionally. Cook 5-10 minutes, or until spinach is wilted.

Serve over quinoa.

Blueberry Burgers with Nectarine Salsa

3 Jul

Sounds weird, huh? I thought so. And honestly, they’ve got blueberries in them — of course they taste a little weird. But weird isn’t always bad. Weird can be good. Like keytars. And blueberry burgers. These don’t taste like normal burgers, but they do taste good. I prepared them two ways, so you can take your pick. There’s 3 different recipes in this 1 post — get excited.

 

Blueberry Quinoa Burgers

Quinoa (pronounced keen-wah) is actually a seed, but it’s used more like a grain. It’s also super duper healthy, so hipsters love the stuff. It’s a complete protein source, which is unusual for plants, so it’s a great staple in a vegetarian diet. It’s also high in fiber and amino acids. You cook is basically like rice, and it reminds me a lot of couscous.

I thought a veggie burger would be great with blueberries, and I decided to use quinoa to give it that extra protein that is sometimes lacking in vegetarian meals. I started the burgers by cooking the quinoa: I boiled 3/4 cup water and then added 1/2 cup quinoa. I cooked it until the water was absorbed, about 12-14 minutes, and set it aside.

Quinoa

I set up my food processor and added in the burger ingredients: 1 can great northern beans (drained and rinsed), 1/3 cup panko breadcrumbs (if you use regular breadcrumbs instead, use about 1/4 cup), 1 egg, 1/3 cup fresh blueberries, 1 T apple cider vinegar, 1 tsp dijon mustard, 1 tsp oyster sauce, 2 cloves minced garlic, a dash of salt, and a  dash of pepper

Quinoa Burger IngredientsI pulsed everything until it was combined but still a little chunky. I divided the mixture into four and formed four patties. They were a little soft and mushy, so I put them on a parchment-lined cookie sheet and refrigerated them until I was ready to cook them. (At this point, I prepared the other burgers, but I’ll continue with this recipe for the sake of clarity.)

Quinoa Patty

In a large skillet, I heated some olive oil over medium heat. I cooked the blueberry quinoa burgers until browned, about 8-10 minutes per side.

You can dress up your burger however you like, but I added spinach and mozarella to my burger and served it with a side of chips.

Blueberry Quinoa Burger

 

Blueberry Burger

I wiped out my food processor and started over with the meat burgers. I put two slices of bread in the food processor, processed it to crumbs, and set that aside.

Next, I put the ingredients in the food processor: 1/3 cup fresh blueberries, 1 T apple cider vinegar, 1 tsp Dijon mustard,  1 tsp oyster sauce, 2 cloves minced garlic, a dash of salt, and a dash of pepper. I processed it until it was pureed and then dumped it all into the bowl with the breadcrumbs. I added 1/2 pound ground meat (I used turkey, but you could use beef or whatever you prefer) and mixed everything together. I didn’t have a potato masher, so I used the mixing attachment from my hand mixer. 

Turkey Burger IngredientsOnce it was all mixed up, I divided it into 4 portions and shaped them into patties. I sent the BF out to the electric grill with them, and he grilled them over medium-low heat until done, about 7-8 minutes per side.

Meat Patty

Again, you can dress up your burgers however you like. I added a scoop of nectarine salsa on this one and served it with tortilla chips and more salsa.

Blueberry Burger with Nectarine Salsa

 

Nectarine Salsa

Honestly, this may have been the best part of the entire meal. I thought it was so good. If peaches are in better shape when you go to the store, by all means, use them instead. I went with nectarines because they were a little more ripe.

First I chopped everything up — not too finely since they go for a stint in the food processor, but just enough for the processor to find them manageable. I used 2 ripe (but firm) nectarines with the skin on, 1 shallot,  and 1 jalapeno (I threw out the stems, seeds, and ribs, which are the spiciest parts).

After I got those chopped up and put in the food processor, I added in the juice of half a lemon, 1 T grated ginger, 1 tsp sugar, a dash of salt, and a dash of pepper. I pulsed it just a couple times to get most of the pieces small, but not liquified. It’s salsa, not soup.

Nectarine Salsa

This was great on a blueberry burger — it really made the whole thing nice and sweet an fruity. It was also good with tortilla chips, both that night and the next day — it didn’t last any longer than that.

 

Notes:

  • If you make the salsa, I suggest doing that first so that the flavors have time to sit and meld while you make the rest of the meal.
  • Feel free to flavor your burgers however you like. You can always substitute other flavors and sauces to get the right burger consistency with a different flavor.
  • These would be so fun to serve with a toppings bar that guests can use to dress their burger themselves. Maybe a red, white, and blue summer cookout?
  • Both of these burgers made great leftovers. The next day, I had the turkey burger with more nectarine salsa, and the day after that, I had the quinoa burger with pita and Greek yogurt.