1. image: Download

    twosexyveggies:

Meatless Monday: Grilled Portobello Quinoa Salad
Love this idea of putting quinoa salad inside a portobello mushroom! Portobello’s are so juicy and flavorful and quinoa will provide you with lots of protein and fiber to keep you full. Ingredients:

2/3 cup quinoa
1/8 tsp salt
1/8 tsp hot-red-chili flakes
1/4 cup white vinegar
3 tbsp dark sesame oil
2 tsp liquid honey
2 minced garlic cloves
2 tsp finely grated fresh ginger
1/4 tsp salt
English cucumber
4 portobello mushrooms (stemmed and with gills scraped out)
1 halved cored and seeded red pepper
8 cups baby spinach
Full recipe: http://bit.ly/M7cSMz

    twosexyveggies:

    Meatless Monday: Grilled Portobello Quinoa Salad

    Love this idea of putting quinoa salad inside a portobello mushroom! Portobello’s are so juicy and flavorful and quinoa will provide you with lots of protein and fiber to keep you full.

    Ingredients:

    • 2/3 cup quinoa
    • 1/8 tsp salt
    • 1/8 tsp hot-red-chili flakes
    • 1/4 cup white vinegar
    • 3 tbsp dark sesame oil
    • 2 tsp liquid honey
    • 2 minced garlic cloves
    • 2 tsp finely grated fresh ginger
    • 1/4 tsp salt
    • English cucumber
    • 4 portobello mushrooms (stemmed and with gills scraped out)
    • 1 halved cored and seeded red pepper
    • 8 cups baby spinach

    Full recipe: http://bit.ly/M7cSMz

     
  2. pleasurepalate:

This Quinoa Flatbread with Tabbouleh, Falafel, Feta and Pomegranate looks insanely delicious! RECIPE

    pleasurepalate:

    This Quinoa Flatbread with Tabbouleh, Falafel, Feta and Pomegranate looks insanely delicious! RECIPE

     
  3. image: Download

    keeptonguetied:

Feta, Red Pepper and Spinach Quinoa Balls

    keeptonguetied:

    Feta, Red Pepper and Spinach Quinoa Balls

     
  4. kopns:

mexican quinoa stuffed green peppers
     
  5. losing-the-chubb:

    Hey!  So I’m really not used to making recipes… I usually just throw things together! 

    But I’m going to try to explain this to you! =)

    What you need:

    1/2 cup quinoa (dry)

    10 stalks of asparagus

    3 garlic cloves

    about 1/4th of a red onion (medium)

    1/2 cup (loose) of grape tomatoes… basically a handful =) 

    5 spinach leaves

    1 tbsp olive oil

    salt, crushed red pepper, dried/fresh parsley and lemon to taste! 

    *make sure you wash your veggies! also check the quinoa box.  If it doesn’t say “Ready to Use” or “No Wash Needed” ASSUME that it should be washed a little!  Better safe than sorry =)

    What you do:

    Chop up your asparagus!  Personally, I didn’t want to chop it smaller than an inch in length.  Do whatever you want when it comes to that =)

    Check your quinoa box for how much water to how many cups.  My box said 2 cups for 1 cup of quinoa.  1/4 cup was a serving, so I decided to make 2 servings of it instead of 4.  Basically for me it was 1 cup of water to 1/2 cup of dry quinoa!  When you look at the directions, it will tell you how long to boil and how long to simmer!  Make sure you take note of that!

    While you’re quinoa is boiling, boil your asparagus as well!  You can either boil the asparagus in water with a little oil, a little salt, or a little butter.  (I used a pinch of salt!)  Also, boil it at a low flame.  Your quinoa is going to take a bit longer to finish boiling.

    While all of that is going, chop up your onion!  You can dice it or cut it into slivers like I did.  

    I personally love cooking my garlic whole and in the skin, so i broke off my 3 cloves and just squashed them with my knife.  If you’re going to do this, be careful!  Place the knife on top of the garlic so that it’s flat, NOT IN A CUTTING ANGLE.  Then you want to hit the knife to squash the garlic.  I use a wide knife so that it’s less likely to hurt myself. (BTW I don’t eat the garlic with the skin.. i just cook it in the skin because it makes it more flavorful! lol)

    I left my tomatoes whole, but if you want to, slice them in half!  I did that today with a different recipe and it tasted just as amazing!

    Pour about 1tbsp of olive oil into a pan or wok.  Heat it just a little on a medium/low flame.  Add the garlic and onion.  Note that you DO NOT want to fry/burn the garlic and onion!  You should only be sautéing them =) If they start to burn, turn the flame a bit lower, or remove the pan from the flame! 

    When the red onion starts to get pale in color, add the tomatoes.  Let them sit for a minute or so and then stir.  Add the asparagus (it should be a nice vibrant green at this point!).  Now add your spices! =) 

    I think I used maybe 1/2 teaspoon of salt/pepper/parsley.  (I used dried parsley but if you have fresh parsley throw that in toward the end!)  I usually try to keep my spices in proportion!  

    Add your quinoa to the pan with everything else!  After mixing everything in, add your spinach leaves (and fresh parsley if you have that).  Fold them underneath everything and turn the flame off.  Let it sit for a few minutes so that the spinach can cook a little.

    Then put it all on a plate and add as much lemon as you want!

    This entire meal (both servings) comes out to being under 500 calories!!!!!!! 

    Enjoy!!! =)

    Sincerely,

    D

     
  6. image: Download

    food-pr0nz:

Grilled Lemon Chicken over Buttery Parmesan Quinoa and Steamed Broccoli and Asparagus 
Grilled Lemon Chicken…
3 boneless, skinless chicken breasts, butterflied in half to make six thin breasts
zest of one lemon
1 T extra virgin olive oil
kosher salt and fresh cracked black pepper, to season
Directions:
Heat your indoor grill pan over moderate heat and drizzle with olive oil.
Season your chicken breasts with salt and pepper, and rub the lemon zest onto both sides of each breast
Grill until cooked through.
Buttery Parmesan Quinoa…
1 1/2 C Quinoa 
3 C chicken broth 
2 T butter, separated
1 oz, shredded Parmesan cheese 
1 T finely chopped parsley 
kosher salt and fresh cracked black pepper, to season
Heat a small saucepan over moderate heat and add 1 tablespoon of butter to the hot pan. Once melted add the quinoa, and stir constantly until it begins to smell nutty.
Pour in chicken broth, bring to a boil, lower heat to a simmer, cover and let simmer for 15 minutes, or until quinoa is tender and there is no broth in the pan.
Stir in remaining butter, cheese, parsley, and season with salt and pepper.
Broccoli and Asparagus…
1 C purple asparagus, cut into bite-sized pieces  
1 C green asparagus, cut into bite-sized pieces
2 C broccoli, cut into bite-sized pieces 
 Season with salt and steam in a steamer basket or your microwave, until tender.
To plate, place quinoa on plate and top with veggies and chicken. 
(Makes 6 servings.)

    food-pr0nz:

    Grilled Lemon Chicken over Buttery Parmesan Quinoa and Steamed Broccoli and Asparagus 

    Grilled Lemon Chicken…

    3 boneless, skinless chicken breasts, butterflied in half to make six thin breasts

    zest of one lemon

    1 T extra virgin olive oil

    kosher salt and fresh cracked black pepper, to season

    Directions:

    Heat your indoor grill pan over moderate heat and drizzle with olive oil.

    Season your chicken breasts with salt and pepper, and rub the lemon zest onto both sides of each breast

    Grill until cooked through.

    Buttery Parmesan Quinoa…

    1 1/2 C Quinoa 

    3 C chicken broth 

    2 T butter, separated

    1 oz, shredded Parmesan cheese 

    1 T finely chopped parsley 

    kosher salt and fresh cracked black pepper, to season

    Heat a small saucepan over moderate heat and add 1 tablespoon of butter to the hot pan. Once melted add the quinoa, and stir constantly until it begins to smell nutty.

    Pour in chicken broth, bring to a boil, lower heat to a simmer, cover and let simmer for 15 minutes, or until quinoa is tender and there is no broth in the pan.

    Stir in remaining butter, cheese, parsley, and season with salt and pepper.

    Broccoli and Asparagus…

    1 C purple asparagus, cut into bite-sized pieces  

    1 C green asparagus, cut into bite-sized pieces

    2 C broccoli, cut into bite-sized pieces 

     Season with salt and steam in a steamer basket or your microwave, until tender.

    To plate, place quinoa on plate and top with veggies and chicken. 

    (Makes 6 servings.)

     
  7. gluttonousfoodie:

Stir fried quinoa with chicken veggies
     
  8. image: Download

    gfhealthyliving:

Gluten-Free, Vegan Zucchini Lasagna
Ingredients
1 zucchini, cut in half and then cut into longer strips lengthwise (total 10 strips)1/2 cup quinoa1 cup water + 1/2 vegetable cube (or broth)1/2 small onion, chopped1/2 cup tomato sauce (pureed tomatoes, no other ingredients)~ 3/4 cup marinara sauce (I’ll post recipe for homemade soon)~ 1 tsp dried parsleyOptional: grated extra-firm tofu
Directions
Preheat oven to 375 degrees F.
Cut zucchini and sprinkle with salt. Place under paper towels and let sit until you prepare the other ingredients.
In a small sauce pan bring water and cube to a boil. Add quinoa, onion, and tomato sauce and cook thoroughly until quinoa has absorbed water. Add dried parsley and mix well. Remove from heat.
In a small baking dish layer lasagna in this order:Marinara sauce (enough to cover the bottom of dish)5 zucchini stripsQuinoa mixture (enough to cover zucchini)MarinaraZucchiniQuinoa mixture
Spread 2 tablespoons marinara across the middle and sprinkle with grated tofu.
Bake for 20-25 minutes. Let cool for 10 minutes before serving.

    gfhealthyliving:

    Gluten-Free, Vegan Zucchini Lasagna

    Ingredients

    1 zucchini, cut in half and then cut into longer strips lengthwise (total 10 strips)
    1/2 cup quinoa
    1 cup water + 1/2 vegetable cube (or broth)
    1/2 small onion, chopped
    1/2 cup tomato sauce (pureed tomatoes, no other ingredients)
    ~ 3/4 cup marinara sauce (I’ll post recipe for homemade soon)
    ~ 1 tsp dried parsley
    Optional: grated extra-firm tofu

    Directions

    1. Preheat oven to 375 degrees F.
    2. Cut zucchini and sprinkle with salt. Place under paper towels and let sit until you prepare the other ingredients.
    3. In a small sauce pan bring water and cube to a boil. Add quinoa, onion, and tomato sauce and cook thoroughly until quinoa has absorbed water. Add dried parsley and mix well. Remove from heat.
    4. In a small baking dish layer lasagna in this order:
      Marinara sauce (enough to cover the bottom of dish)
      5 zucchini strips
      Quinoa mixture (enough to cover zucchini)
      Marinara
      Zucchini
      Quinoa mixture
    5. Spread 2 tablespoons marinara across the middle and sprinkle with grated tofu.
    6. Bake for 20-25 minutes. Let cool for 10 minutes before serving.