Tag Archives: quinoa

Cranberry, Apple and Spinach Quinoa Salad

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I don’t know about you but I love any recipe with directions that read, “combine all ingredients, and serve!” Which is why I love quinoa salads so much. Other than the actually cooking of the quinoa, every set of directions is the same. And the options are endless for what you can combine it with. Whether it is sweet, savory or a mixture of the two, it is one of the easiest, healthiest, go-to meals I use. This one is particularly great for winter since cranberry and apple elicit images of snuggling up by the fire (for some odd reason…).

Ingredients:

  • 3 cups of cooked quinoa (use part broth, part water for added flavor)
  • 2 T olive oil
  • 1 small yellow onion, diced
  • 3 T balsamic vinegar
  • A handful or two of spinach or arugula, chopped
  • 3 celery stalks, finely chopped.
  • 1 apple, diced
  • 1/2 cup of walnuts, chopped
  • 3/4 cup dried cranberries
  • 2 tsp Dijon mustard
  • 4 cloves garlic, minced
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper
  • 1/8 tsp cayenne pepper
  • Optional: 3 oz goat cheese, crumbled and added on separately

Directions:

Cook quinoa: In a medium saucepan combine quinoa, broth, water and ½ tsp sea salt. Bring to a boil and then reduce the heat to medium low and simmer. Cook for fifteen minutes. Remove from heat and leave covered for another 5 minutes.

Meanwhile, heat 2 T olive oil in skillet. Add chopped onion and celery; cook and stir until  tender (about eight minutes). Add balsamic vinegar and stir until the vinegar cooks off, about another 60 seconds. Remove from heat and cool to room temperature.

Mix quinoa, arugula or spinach,  onion and celery mixture, apple, walnuts and cranberries in a large bowl.

Make dressing: combine balsamic vinegar, olive oil, Dijon mustard, garlic, salt, black pepper and cayenne. Toss with quinoa mixture or leave on the side.

This is great warm, at room temperature or chilled.

In other news…

My mom got chosen from a raffle to go on the field during last weekend’s Vikings game! I was so upset I couldn’t join but she took some great pics of being in the tunnel with the players running by and of her on the field! …..And then they lost – buzz kill. She had a blast though…

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Ginger Pear Quinoa Crumble

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‘Tis the season for diet temptation. To avoid feeling deprived, I like to find ways to healthify my favorite holiday dishes. This one comes from the amazing Dawn Jackson Blatner (again!) and is a great substitute for pie. Making them in ramekins also allows you to portion control, my number one problem! Enjoy!

Ingredients:

  • cooking spray
  • 1 1/2 pounds pears (about 4), cored and sliced
  • 1 Tablespoon 100% maple syrup
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons chopped candied ginger
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons arrowroot or cornstarch
  • 1/8 teaspoon salt
  • Crumble Topping
  • 1 cup quinoa flakes (if not available use rolled oats)
  • 1/4 cup pecans, finely chopped in a food processor
  • 1/4 cup 100% maple syrup
  • 1/4 teaspoon dried nutmeg (freshly grated is best)
  • 1/8 teaspoon salt
  • Special Equipment: 8 ramekins (3-4 ounces each) or 9 X 5 loaf pan

Directions:

Preheat the oven to 375 degrees F. Mist ramekins with cooking spray.

In a large bowl, mix together the pears, maple syrup, lemon juice, candied ginger, vanilla, arrowroot and salt.

In another bowl, mix crumble topping ingredients until well combine.

Portion the pear mixture into the ramekins. Spoon the crumble topping mixture over the pear mixture in an even layer.Bake 35 minutes until the fruit is bubbling and the topping is golden.

Remove from the heat and allow to cool for 10 minutes before serving.

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Quinoa Stuffed Acorn Squash

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Ahhh, fall. It’s bittersweet for me. While I am devastated that summer is over I love curling up by a toasty fire, sipping warm drinks and enjoying fall’s finest foods, pumpkin, apples, and squash! I have made variations of stuffed acorn squash before but his one was hands down my favorite. The flavors just mixed so well. So here ya have it!

Quinoa Stuffed Acorn Squash 

Ingredients

  • 1 medium acorn squash, halved and seeded (puncture interior with fork or knife)
  • 2 tablespoons brown sugar
  • 1 tablespoon butter (or other margarine), melted
  • 2 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped (I used Grimmway Farms, cuz I looooove them!)
  • 1 can beans, rinsed and drained (I used kidney but you can use any kind)
  • 1/4 cup raisins
  • 1 cup uncooked quinoa
  • 1 vegetable bouillon cube
  • Ground cumin to taste (I used about four or five shakes)
  • Salt and pepper to taste
  • Stock (use veggie for full vegan meal, I only had chicken, sad day…)
  • Optional: shredded cheddar cheese (or vegan option)

Directions

1. Preheat oven to 400° F. Arrange squash halves cut side up on a baking sheet. Once you have punctured the interior, add a small tab of butter and a sprinkle of brown sugar to the cavity . Bake for 1 hour or until soft. Check with a fork or knife to make sure it is soft before taking it out.

2. While the squash is baking, cook quinoa according to directions on package. Add the bouillon to water and quinoa during first step. Once the quinoa is cooked, season with cumin, salt and pepper. (Note: I also cook mine in broth instead of water for added flavor but that is optional.)

3. Heat broth (you can also use olive oil if you so choose) in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook about 5-10 minutes. Mix in the beans and raisins and continue to cook and stir on low heat until vegetables are tender.

4. Combine veggies and bean mixture with quinoa and keep on low heat until your squash is ready.

5. Stuff each squash halve with quinoa veggie mixture, and sprinkle with one teaspoon cheddar cheese, if using. Cook another five minutes or until the cheese is melted.

What are some of your favorite fall foods?

What is your favorite season?

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