Tag Archives: quinoa

Protein-Packed Quinoa Egg and Kale Scramble

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Try this quinoa, egg and kale scramble if you want to start your mornings with a filling, protein packed, yummy breakfast. There is at least 11 grams of protein per serving in this dish, thanks to all the quinoa. And who says eggs are only for breakfast?! Make this scramble and put it between bread slices for a delicious lunch, or whip up this recipe for a fast dinner.

eggs and kale for scramble

If you have cooked quinoa on had, this recipe takes just a few minutes to make. I like using red quinoa because it looks jeweled and beautiful against the scrambled eggs. But white quinoa will work just fine. I added dried oregano to the scramble, but feel free to add any kind of seasoning you like. Dried herbs, chipotle peppers, tabasco sauce, curry powder will all be great seasonings for this quinoa and egg scramble.

Quinoa, Egg and Kale Scramble Recipe

serves 3-4

Ingredients
2 tablespoons butter or olive oil
2 cups shredded kale
6 large eggs
2 tablespoons milk
1/2 teaspoon dried oregano or Italian seasoning
1/2 teaspoon garlic powder, optional
1/2 cup cooked quinoa
Salt & Pepper

 Method
1.Heat the butter or oil in a skillet. Add kale and stir just until it turns bright green, about 30 seconds.
2. In a bowl, whisk the eggs, milk, salt, pepper, and oregano and garlic powder together.
3. Pour the eggs over the kale, and stir. Let the eggs cook on medium heat till the bottom is starting to set.
4. Add the quinoa, and scramble the eggs till they set, but are still soft.
Serve with toast.

Ligurian Chard with Pine Nuts, Feta and Quinoa Recipe and a Giveaway

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I was super excited when Blue Apron contacted me to see if I will review their product! I don’t do a lot of product reviews like this on my blog; but I really liked the concept behind Blue Apron. Every week, they send their subscribers recipes for the week, and a box filled with ALL the ingredients you need to make those recipes. No grocery shopping, no guess work.

I tried the Ligurian chard with pine nuts and feta. It tasted delicious and was really easy to make! I love all kinds of green vegetables, so this was the perfect recipe for me. And Blue Apron has lots of vegetarian recipes – take a look at some other Blue Apron vegetarian recipes around the web..

Win a Blue Apron box!

 

With everything you need to make a week’s worth of vegetarian dinners!

Blue Apron is giving away one free Blue Apron box each to two lucky Veggie Belly readers! The winner will get everything they need to make a week’s worth of vegetarian dinners (6 meals) - recipes and all ingredients!

To enter
1. Go to the Blue Apron recipe page and check out their recipes.
2. Then come back here and leave a comment telling me what your favorite recipe was.

Before you enter, take a look at their delivery regions here http://www.blueapron.com/pages/learn-more – scroll down to ‘Convenient Delivery’ and click on ‘See our map’ and make sure you live in their delivery area first!
Contest ends Nov 13th at midnight. Two lucky winners will be announced on this page on Nov 14th.
Make sure you entered your email id when commenting so I can contact you if you won!

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This giveaway is over. The winners are comment #52, and 47!

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This is the Blue Apron box I received. It has 3 recipes (2 servings each) and all the ingredients needed to make them.

Veggie Belly reader special – get 30% off your first box!

Ligurian Chard with Pine Nuts, Feta and Quinoa Recipe

The original recipe is by Blue Apron, this is my slightly different version.
Serves about 2

Ingredients
1 Cup Quinoa
1 Bunch Swiss Chard
3 Cloves Garlic, chopped
1 Small Onion, thinly sliced
1-2 tablespoons olive oil
⅛ Teaspoon Red Pepper Flakes
¼ Cup Golden Raisins
1 Cup Vegetable Broth
2 tablespoons Feta Cheese
1 Tablespoon Pine Nuts, toasted on low heat
8-10 Kalamata Olives, sliced
1 Lemon, cut into wedges

Method
1. Place quinoa and 2 cups water in a sauce pan. Bring to a boil. Then reduce heat, and simmer covered till the water is all absorbed and quinoa is cooked – about 12 minutes. Fluff the cooked quinoa with a fork.

1. While quinoa is cooking, wash and chop the swiss chard into thin ribbons. Also thinly slice the onion and garlic. Set aside.

3. Heat some olive oil in a large pan, add the onions and garlic and red pepper flakes and cook on medium-high till the onion is soft. Then add the chard and stir till its wilted.

4. Pour in the vegetable stock and the raisins and simmer for another 4 minutes. Season with salt and pepper (keeping in mind the feta and the olives you’ll be adding later are also salty).

5. To serve, place the quinoa on a plate, and spoon the swiss chard and any liquid on top of the quinoa. Sprinkle feta cheese, pine nuts and olive on top. Serve lemon wedges on the side.

Quinoa Upma Recipe

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I’ve taken the classic South Indian upma – a breakfast dish made with semolina – and quinoa-fied it! The traditional upma uses semolina, onions, ginger and vegetables. I’ve pretty much kept everything the same, except the addition of quinoa. This is a quick, satisfying, one pot meal. Serve it along with my twice cooked tomato chutney.

I’m always thinking of new and different quinoa recipes and putting an Indian twist to this quinoa dish really works. If you’ve been following my blog for a while, you’ve already seen my hugely popular mango blueberry quinoa salad, a version of which I demoed on TV. I also have a spicy quinoa, black bean and asparagus bowl recipe and a more summery quinoa recipe with balsamic grilled vegetables. If you’ve tried lots of quinoa recipes and looking for something completely different, this quinoa upma is for you!

Quinoa Upma Recipe

 Serves about 6

Ingredients
1 tablespoon butter or oil
1/4 teaspoon cumin seeds
1-3 green chili, slit
1 small onion, thinly sliced
one inch piece of ginger, peeled and cut into 3 pieces
a few curry leaves, optional
1/4 teaspoon turmeric
1/2 cup diced carrots
1/2 cup shelled green peas
2 cups quinoa
Salt
Chopped cilantro for garnish

Method
1. In a large saucepan with a lid, heat the butter or oil and add the cumin seeds. When they sizzle, add the green chili, onions, ginger and curry leaf. Stir on medium heat till the onion is soft and transcluscent.

2. Now add the turmeric, carrots, and peas. Cook stirring for about a minute.

3. Add the quinoa to the saucepan and stir gently for a few seconds. Then pour in 4 cups water, and salt and bring to a boil. Reduce heat to low, and simmer covered till all the water is absorbed and the quinoa is cooked, about 15 minutes.

4. Serve hot, garnished with chopped cilantro. If desired, fish out and discard the ginger chunks before serving.

Spicy Quinoa, Black Bean and Asparagus Bowl Recipe

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Who doesnt love an easy, healthy quinoa salad! This spicy quinoa, black bean and asparagus recipe is a variation to quinoa salad. Its served veggie bowl style, with toppings of your choice and a dollop of sour cream.

You can use pinto beans or chickpeas instead of the black beans if you like. The recipe says 1-2 chipotle peppers; use them according to your taste. For an extra spicy kick, I also add some paprika, but its totally optional.

Select slim, tender asparagus, they will cook quicker. If you use thicker asparagus, make sure you cut them smaller.

Spicy Quinoa, Black Bean and Asparagus Bowl Recipe

serves about 4

Ingredients
1 tabespoon olive oil
1/2 a red onion, peeled and sliced thin
1 red pepper, sliced
3 cloves garlic, minced
1 1/4  cups quinoa
½ teaspoon paprika, optional
1-2 chipotle peppers in adobo sauce, minced
1 teaspoon dried oregano
30 thin asparagus spears (about 8oz), each cut into three pieces
One 15 oz can of black beans, drained and rinsed (about 1 ½ cups)
1 cup sour cream, I used low fat

Method
1. Heat oil in a saucepan and add onion, red pepper and garlic. Saute on medium till the onion and pepper is soft.
2. Add the quinoa, paprika if using, chipotle peppers and oregano. Stir for about 30 seconds.
3. Add 2 1/2 cups water and salt to the quinoa. Let it boil. Then reduce heat to low, cover with lid and let it simmer for about 12 minutes.
4. Two minutes before the quinoa is done (at approximately the 10th minute), add the asparagus to the pot, cover again and let the quinoa and asparagus cook for about 2 more minutes.
5. Removed lid, add black beans, and fluff the quinoa with a fork.
6. Serve with a dollop of sour cream and any of the other toppings below.

Optional toppings  – pick what you like
Chopped tomato
Sliced avocado
Chopped green onion
Diced mango
Sliced Olives
Shredded pepper jack cheese or cotija cheese
Chopped cilantro or parsley or green onion
Chopped calnuts
Lime wedges

Mango Blueberry Quinoa Salad with Lemon Basil Dressing Recipe

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My sister regularly gets this blueberry mango quinoa salad with lemon basil dressing at the Marks and Spencer grocery store in UK. She also regularly raves about it to me. She says it’s the perfect healthy salad for summer – fruity, tangy, fresh and filling.

Marks and Spencer’s version of this salad has quinoa, barley, red rice, sprouts, mango, blueberry, and cucumbers. I simplified it a bit, and used only quinoa plus the fruits and cucumber.

Cut the cucumber and mango about the same size as the blueberries, so everything looks uniform. Add the fruits to the salad just before serving to ensure they are fresh and juicy. This salad recipe has as much fruits and vegetable as there is quinoa. If you want it less fruity just use less fruits or more quinoa.

The dressing recipe here will make a little more than you need. Toss  half the dressing with the quinoa. Serve the other half on the side – this always pleases the people who like their salads extra tangy!

You can customize this blueberry mango quinoa salad recipe any way you like. Here are some suggestions to add to this recipe if you want some variations:

-          Cooked chickpeas
-          Any kind of sprouts
-          Walnuts
-          Cubed jicama
-          Cubed carrot
-          Fresh mint

Here is another recipe for blueberry mango quinoa salad with lemon basil dressing ala Marks and Spencer from foodwired

Blueberry Mango Quinoa Salad with Lemon Basil Dressing Recipe

Serves about 2

For the quinoa
1/2 cup quinoa
1 cup water

For the fruits and veggies
½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries

For the lemon basil dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper

Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.

While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.

Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.

Add half the dressing to the quinoa and mix gently.

Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve  immediately.

Balsamic Grilled Summer Vegetables with Basil Quinoa Salad

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Repeat after me – balsamic makes everything better! Especially grilled summer vegetables and quinoa. I love to grill vegetables tossed in a simple dressing or marinade of balsamic vinegar, olive oil and garlic. I then serve the same dressing as a dipping sauce for the vegetables.

Herb name engraved vintage silver forks are the latest addition to my prop collection. I got them from Beach House Living shop on Etsy.com. Rita will customize the forks for you; her work is beautiful and service is super quick. Rita also flattens out engraved forks, spoons, and knives to be used as garden markers.

To salt or not to salt eggplant before cooking?

Eggplant is full of little air pockets (which is what makes it spongy). When cooking, these air pockets will absorb oil, and make your dish oily. Salting will collapse these air sacs.

Salt eggplants before cooking:
- to reduce oil absorption
- for firmer texture when cooked
- to remove bitterness from an old eggplant

Dont salt eggplant before cooking:
- for dishes that require mashing or pureeing the eggplant
- for silky, soft texture
- if you are quick cooking the eggplant or using high heat (like in this recipe)

How to salt eggplant:

Cut the eggplant as called for in the recipe. Place it in a colander. Sprinkle some salt over the eggplant (as much salt as you would when you cook it). Toss well. Place a heavy saucer or plate over the eggplants in the colander, to weigh them down. Let the eggplant sit like this in the colander for about and hour. All the moisture (brown liquid) will drain out. Rinse well, and pat dry with a cloth. Make sure eggplant pieces have been dried well. Then cook according to the recipe.

You dont have to salt the eggplant for this recipe, because you arent grilling it for long, so you dont risk it getting soft or mushy.

Use whatever vegetables you like. Red bell peppers, mushrooms, any winter squash, asparagus will also taste great grilled and served with quinoa; check out Dishing up Delight’s roasted vegetable quinoa recipe. 101 cookbooks has a quinoa recipe with roasted cherry tomato and tofu.  

How cute are these little pearlini mozzarella balls? If you cant find them use bocconcini (slightly larger mozzarella balls). Vegans can use pan fried tofu or some toasted pine nuts or walnuts instead.

Balsamic Grilled Summer Vegetables (Eggplant, Zucchini, Tomato, Red Onion), Pearlini Mozzarella and Basil Quinoa Salad Recipe

serves about 3. (you will have as much grilled vegetables as quinoa).

for balsamic dressing
1/4 cup balsamic vinegar
3 tablespoons olive oil
2-3 cloves garlic minced
salt and pepper

for grilled summer vegetables
1 small italian eggplant (about 2 cups when cut into big cubes)
1 small zucchini (about 2 cups when cut into big cubes)
1/2 small red onion (1/4 of a large red onion)
3/4 cup cherry tomatoes
4 sprigs fresh thyme, leaves stripped

for basil quinoa salad
2 cups water
1 cup quinoa
1/4 cup basil leaves loosely packed, chopped

other ingredients
1/2 cup pearlini mozzarella balls, or bocconcini mozzarella balls, tossed in a little salt and pepper
(substitute with pan fried tofu or toasted pine nuts or walnuts for a vegan dish)

Whisk together all the balsamic dressing ingredients and set aside.

In a medium saucepan, boil water for the quinoa salad. Add quinoa and bring back to a boil. Reduce heat, and simmer covered, till all the water has been completely absorbed, about 20 minutes.

While quinoa is cooking, cut the eggplant and zucchini into 1 1/2 inch cubes. Cut the red onion into rings. Place cubed eggplant, zucchini, red onion, tomatoes and thyme leaves in a bowl. Pour half the balsamic dressing over the vegetables and toss well.

Brush grill grates with olive oil or non-stick spray (I used a stove top cast iron grill). Heat grill to medium-high. Grill the vegetables about 3 minutes on one side or till grill marks appear, about 3 minutes. Flip them over and grill other side till vegetables are tender but still a bit firm. Tomatoes will cook quicker, remove them from the grill as soon as they start to blister.

Reserve the balsamic dressing that remains in the bowl, to serve with the meal.

If you dont have a grill, broil the vegetables in the top rack of an oven, till one side is golden. Flip and broil other side.

When the quinoa finishes cooking, toss it with the second half of the balsamic dressing. Stir in chopped basil, salt and pepper. 

Spread quinoa on a platter or bowl. Arrange the grilled summer vegetables and mozzarella around the quinoa. Serve warm with the reserved balsamic dressing on the side.

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