Tag Archives: Quinoa

Pumpkin Spice Breakfast Quinoa

8 Oct

Yum! I woke up this morning feeling like it was time for a nice warm fall breakfast and I decided what could be better than a pumpkin spice quinoa! I did a quick google search for a basic recipe and happily chose the first recipe I saw …

Breakfast Quinoa with Pumpkin and Spice – start the day out with a super fast, protein packed bowl of warm pumpkin quinoa. Gluten free

via Breakfast Quinoa with Pumpkin and Spice.

This was a great starter recipe that was easy to build upon! I started out with some extra quinoa from our delicious Stuffed Acorn Squash dinner.

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From there I followed all of the directions except I used 1/2 a tsp of pumpkin spice instead of cinnamon and 1/4 of a cup of almond milk after I microwaved it.

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Unfortunately I found it to be rather bland so I started experimenting. First I added 2 more tablespoons of pumpkin, 1 tsp of cinnamon and 1/2 a tsp of vanilla. Then I microwaved it a few more minutes.

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It still wasn’t as flavorful as I wanted it to be but I figured I could make it work. I added another 1/4 of a cup of vanilla almond milk topped it with 2 tablespoons of sliced almonds and slipped into breakfast bliss!

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I might add a bit more vanilla and/or pumpkin pie spice next time I make this but it was delicious like this and I was too hungry to risk ruining it. I really like that this was made in one portion out of leftover quinoa a lot like oatmeal. With so many picky eaters in my house it is definitely better than making a whole pot of breakfast quinoa and watching it go to waste.

Here’s my make shift recipe

1 cup of cooked plain quinoa

1/4 of a cup or more canned pumpkin puree

1 Tablespoon of honey (maple syrup might be good here too!)

1/2 -1 teaspoon pumpkin spice

1 teaspoon cinnamon

1/2 -1 tsp vanilla

1/2 cup of vanilla almond milk (divided, depending on the consistency you want)

2 tablespoons almonds, pecans or walnuts

Mix all ingredients except nuts and 1/2 of milk in a microwave safe bowl.

Microwave on high 1 -1 1/2 minutes or until heated through

Add rest of milk and top with nuts if desired.

Enjoy!

Do you have a favorite Quinoa and Pumpkin breakfast recipe to share?

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Acorn Squash Stuffed with Southwestern Quinoa – Alaska from Scratch

7 Oct

Woohoo!!! I can’t wait to try this! I saw it in a forum on Google+ and thought it sounded soo yummy however, I was sad because I had never seen an acorn squash in my local stores. Low and behold I went to the store today and there they were!!! So of course I snagged one and will be making this for dinner…

Ingredients

1 acorn squash

2 teaspoons olive oil

1/2 of a red onion, finely chopped

1/2 of a jalapeño pepper, seeded and chopped (more or less, to taste)

1/2 teaspoon cumin

1/2 teaspoon chili powder

salt to taste

1 (14.5 ounce) can black beans, drained and rinsed

1 cup corn (fresh, frozen or canned/drained)

1 cup steamed quinoa

2 tablespoons cilantro, chopped

1/4 cup grated colby jack cheese

Instructions

Preheat oven to 350. Pierce the acorn squash with a fork several times. Place the squash onto a sheet pan and roast whole until fork-tender, about 45 minutes. Remove the squash from the oven and allow to cool for about 15 minutes before handling.

Increase oven temp to broil.

While the squash is cooling, heat the oil over medium heat in a large skillet. Cook the onions and jalapenos for 3-4 minutes or until the onions are tender and translucent. Add the cumin, chili powder, and salt. Stir in the black beans, corn, and quinoa and heat through. Toss in the fresh cilantro and taste for seasoning, adding more salt as needed.

Slice the squash in half length-wise. Scoop out the seeds with a spoon. Fill the halves with large scoops of the black bean and quinoa filling. Top with cheese and return to the oven on broil for about 2 minutes, or until the cheese is melted and bubbly. Top with additional cilantro and serve promptly.

Notes

Lime wedges and a hot sauce like Tapatio would be nice on the side.

via Acorn Squash Stuffed with Southwestern Quinoa – Alaska from ScratchAlaska from Scratch.

Since my family is so picky I only made one squash so anyone who was feeling adventurous to try it along with their baked chicken could have a piece. Almost everyone tried the quinoa but only my husband and middle daughter had the squash. She didn’t like her’s and couldn’t eat it but happily devoured the quinoa and had an additional helping of quinoa. My husband ate the entire 1/4 of a squash but did not state whether he liked it or not. After all the cooking involved I was not hungry so I just tasted a small bit of the quinoa with some chicken and it was absolutely delish! I did make a few small changes to the recipe to suit my family’s taste buds. I only used about an 1/8 of a cup of the red onions because the onion I had looked huge and half of it was probably a whole cup or more and my hubby doesn’t really like onions. Next I realized the jalapeno I planned on using  wasn’t any good so I used a small amount (appx 1 tsp) of my Gourmet Garden Chili Pepper Spice Blend (I like that it’s organic and I always have chilies on hand). I followed the rest of the recipe as stated and used 1/2 tsp of sea salt. I’m not sure if I will make the stuffed acorn squash again but I will make the quinoa stuffing it is a great side dish.

How does your family eat acorn squash?

Quick And Easy Quinoa and Salmon Foil Pouches

10 Jun

If you can make it with rice you can make it with quinoa!

My family has just recently fallen in love wíth this wonder of the whole grain revolution. If you don’t already know the various health benefits of Quinoa (which isnt actually a grain by the way) you can read about them here.

Want the simple facts? Here is a basic nutritional comparison of brown rice vs. Quinoa

Brown Rice (1 cup, cooked) Calories: 218 grams (g), Carbs: 46g, Fiber: 3.5g, Net Carbs: 42.5g, Protein: 4.5g

Quinoa (1 cup, cooked) Calories: 222g, Carbs: 39g, Fiber: 5g, Net Carbs: 34g, Protein: 8g

I choose Quinoa hands down!

So when I saw this recipe and wanted to make it for dinner I was disappointed that it called for instant rice. I really wanted it so I tried it my way…

Ingredients
2 cups uncooked instant rice 1 cup uncooked Quinoa
1 3/4 cups Progresso® chicken broth 1 cup chicken broth (I used Swanson’s)
1 cup matchstick-cut carrots (I forgot to add these but I would have tried diced carrots, instead I served it with a cauliflower, broccoli and carrot mix)
4 salmon fillets
1 teaspoon lemon pepper seasoning salt ( I used Mrs. dash lemon pepper and over did the pepper a bit since I didn’t measure it out)
1/2 teaspoon salt (I used sea salt and didn’t measure it out)
1/3 cup fresh chives, chopped (couldn’t find any so sprinkled mine with dry parsley)
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices

Notes / Directions
1. Heat coals or gas grill for direct heat. Spray four 18×12-inch sheets of heavy-duty aluminum foil with cooking spray.
( I just heated the oven to 350 instead)

2. Mix rice Quinoa and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.

3. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice Quinoa mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

4. Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

USE YOUR OVEN. Place packets in single layer in 15×10×1-inch baking pan. Bake 20 min. or until salmon flakes easily with fork.

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I’m not sure how long mine cooked because I forgot to set the timer but it was definitely delicious.

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What are some other ways you’ve cooked or eaten Quinoa?

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