With the warmer weather coming we tend to steer more towards salads. Here’s a great one with protein and vegetables.
Mexican Quinoa Salad (Gluten Free)
1/2 c. quinoa
1/2 vegetable bouillon cube
1- 19 oz. can of black beans
1-10 oz can of niblets corn
1 red onion- diced
1 stalk celery- diced
1/2 cucumber- diced
1/2 red or green pepper- diced
1/4 c. olive oil
1/4 c. Bragg’s apple cider vinegar
1 tsp. cumin
1/2 tsp. chili powder
sea salt and pepper to taste
Cook quinoa with bouillon cube in one cup of water as directed. Set aside to cool.
After cooked quinoa is cool, add diced vegetables. Drain and rinse beans and drain corn; add to salad.
In a cup mix oil, vinegar, cumin, and chili powder together. Pour over salad and mix.
Add salt and pepper to taste. Makes 6-8 side servings. Will keep covered in the refrigerator for up to 4 days.
I love eating apple crisp!!
With spring coming and the morning temperatures are still a little cooler, I keep making warm breakfast cereals.
I thought, wouldn’t it be great to mix apple crisp and breakfast cereal. The lovely aroma of cinnamon cooking. To top it off, its healthy! Packed full of protein from the quinoa and almonds, antioxidants from the cinnamon and apples, this cereal not only tastes great, but is good for you!
Apple Quinoa Breakfast
1/2 c. quinoa
1 c. water
2 tsp. cinnamon
2 Tbsp. coconut palm sugar (or desired granulated sugar)
2 medium apples (I used Macintosh)
1/4 c. almonds (chopped)-Optional
almond milk- Optional
Put quinoa, water, cinnamon, and palm sugar into a pot with a lid and cook for approximately 15 minutes, or until liquid is absorbed and quinoa is tender.
While quinoa is cooking, wash and chop apples. I leave the skins on, but if you prefer you can peel them. When quinoa is cooked, add in apples and mix through. Put the lid back on and let mixture sit for five minutes.
The apples will still have a slight crunch. If you prefer softer apples, add them into you quinoa about half way through the cooking process.
Put cereal into a bowl, top with chopped almonds and enjoy!!
If you like, add a small amount of almond milk.
This makes enough for about three servings. Its also great the next day. Just heat it up and enjoy!!
I bought four avocados. I knew that I wanted to make my avocado pudding. I really enjoy bringing it to work, and my husband does as well. I knew that the pudding only took two avocados.
Enjoying creamy dishes, I figured that I could come up with one involving avocados. It did so well in my pudding and many people put them into smoothies, so it should work.
Oh my… Work it did! My husband said quite a few times how delicious it was. Yes, a hit!!
I really enjoy putting a bunch of food items into a pot and coming out with a delicious healthy dish!
Avocado Veggie Quinoa (Gluten Free/ Dairy Free/ Vegetarian)
2/3 c. quinoa
1 1/3 c. water
1 vegetable bouillon cube (optional)
1 large onion- diced
2 tsp. olive oil
2 cloves garlic-minced
1 tsp. dry basil
1 zucchini- diced
2 ripe avocados-peeled, pitted, mashed
2 tsp lemon juice
Combine the quinoa, water, and bouillon cube in a pot. Cook according to directions.
In a large pan or skillet, saute the onion in olive oil for approximately five minutes.
Add garlic, basil, and zucchini, saute for five minutes. Add mashed avocados and lemon juice.
Mix together and let heat up for five minutes.
Stir in cooked quinoa.
Serves 6-8 as a side dish or 4 as an entree.