Posted on

Strawberry Baby Greens Quinoa Salad with Strawberry Vinaigrette

This summery salad would be great to take to a picnic or barbecue. It will please all eaters alike. The salad is loaded with all different kinds of textures and flavors. Freshness from the baby greens, sweetness from the strawberries and sweet peas, little pops from the cooked quinoa, creaminess from the cannellini beans. Oh, and do not forget the crunch from the sliced almonds and the extra strawberry flavor in the vinaigrette. The vinaigrette reminds me of strawberry lemonade. It is colorful and inviting whispering seductively to all to come and partake.

Quinoa:

In a large Dutch oven bring quinoa, water and all-purpose seasoning to a boil. Reduce heat and cook until water is absorbed and quinoa looks like it has little rings. Remove from heat and let cool. Fluff quinoa with a fork.
DSC_0044 74

Strawberry Baby Greens Quinoa Salad:

  • 5oz. Baby Greens
  • 2 (15oz.) cans canellini beans, drained, rinsed
  • 2 c sweet peas, fresh or thawed frozen
  • 1 1/2 c strawberries, sliced
  • 1/2 c almonds, sliced
  • Strawberry Vinaigrette

Assemble all ingredients and gentle toss together in a large bowl.

DSC_0047 46DSC_0049 31

Serve. Eat. Enjoy.

DSC_0051 20

Posted on

Quinoa with Roasted Chickpeas & Veggies

Roasting vegetables is probably my favorite way to cook veggies. I can roast a large amount of different veggies at one time. By cooking the veggies this way I save time later in the week because most of the work is all done.

I made a big pot of quinoa and added the veggies to complete the meal. I will have plenty veggies and some quinoa leftover to do with as I wish for another meal. I will share that post another time.

Quinoa:

  • 1 c quinoa, rinsed
  • 2 c vegetable broth
  • 1 tbsp all-purpose seasoning
  • 1 tbsp garlic, minced
  • 1 lemon, zested, and half the lemon juiced

In a large dutch oven add quinoa. Toast quinoa over medium heat. This could take up to about 10 minutes if your quinoa is still wet from rinsing.

DSC_0043 53

Note: I like to toast the quinoa to develop and intensify the nutty flavor that quinoa is known for having.

Add vegetable broth, all-purpose seasoning and garlic.

DSC_0044 44

Bring broth to a boil. Reduce heat to a simmer and cover pan. Cook until the quinoa looks like it has burst open and you see little rings. Add the zest and juice from the lemon to the quinoa and stir.

DSC_0046 31

Roasted Vegetables:

  • 3 medium zucchini, cut into half moons
  • 8 oz. sliced mushrooms
  • 2 pints cherry tomatoes
  • 1 can drained, rinsed
  • 2 tbsp all-purpose seasoning, divided

Preheat oven to 425 degrees. Line two separate sheet pans with parchment paper.

Note: I learned that you do not want to put two wet vegetables on the same pan to roast. Too much liquid releases between the two vegetables. You can see this with the zucchini and mushrooms. Next time I would roast them with other vegetables separately.

Evenly spread out veggies onto the two sheet pans. Sprinkle 1 tbsp of all-purpose seasoning over vegetables on each sheet pan.

DSC_0047 29DSC_0048 28

Roast veggies for 10 minutes. After 10 minutes, stir the veggies on each sheet pan. Also, switch the sheet pans positions and roast for another 10 minutes.

Remove from oven.

Assemble bowls.

DSC_0049 19

Eat. Serve. Enjoy. Let your health start in the kitchen.

Note: The recipe for the all-purpose seasoning is in my basics section, or you can purchase it already pre-made at my store.

 

Posted on

Quinoa and Greens Salad Bowl

I recently posted a Quinoa and Salad Bowl. This is a bulkier version of the original recipe. By adding the greens the nutrients are bumped up and it is a little more filling. Both of those things are big pluses to me. I always feel nourished when I eat this salad.

Toss together ingredients so that they are well distributed. There really is no need for additional dressing, but you could add some if your heart so desires.

Dig in and Enjoy.

DSC_0056 2

 

Posted on

Quinoa Salad Bowl

This is one of my favorite salad bowls to make. It has the protein and heartiness from the quinoa, yet the freshness from the chopped veggies. The avocado is nutty and creamy all at one time, and besides it is avocado. What is not to like about an avocado – nothing.

If you want to bulk this up you could add some greens, and it will fill you up with healthy goodness.

  • 1 c quinoa, cooked, cooled
  • 1c zucchini, diced
  • 1 c cucumber, peeled, diced
  • 2 medium tomatoes, seeded, peeled
  • 1/2 c green onions, fine dice, white and light green parts
  • 1 c cilantro, fresh, chopped
  • 1 lemon, juiced
  • 1 avocado, sliced, garnish

Note: This is so easy and quick. I like to make this the night before or in the morning so that the flavors will meld together.

Combine all ingredients into a bowl (except avocado). Stir and chill in the refrigerator.

DSC_0042 47
Quinoa Salad Bowl – www.cathrynskitchen.com

 

 

Posted on

Quinoa and Veggie Spring Rolls

This was the first time I have made Spring Rolls. By the time I finished I surprisingly got pretty good at rolling these out. I have always liked spring rolls. They always seem to be a bite of freshness to me. Especially, since these are not fried. They are light yet fairly filling.

I made these with quinoa cooked in vegetable broth. I like to think I am adding nutrients and more flavor to the quinoa by cooking it in vegetable broth. The reason for the quinoa is that I wanted to pack in more protein into the Spring Rolls. I also add edamame, for the same reason as the quinoa – protein. Then some greens and crunchy vegetables. You cannot forget the mango for a sweet little bite. These Spring Rolls are packed with a nutritious nibble of delectable goodness. By combining all of these ingredients you get your, sweet, crunchy and a little heat all in one bite.

  • 1 package of Spring Roll Wrappers
  • 1 c baby greens, stems removed
  • 1 c cooked quinoa
  • 1/2 c edamame, shelled
  • 1/2 c carrots, shredded
  • 1/2 c red pepper, julienned
  • 1/2 c mango, diced
  •  Sweet Chili Sauce, for dipping

Note: Use a large bowl/pan to dip the wrappers. Just dip them long enough to make them slightly pliable. They tend to continue to soften. If you soak them too long they will tear and fall apart. There is no need to warm the water, room temperature works just fine.

Also, dipping your fingers in the water helps to work with the wrappers.

Make sure you have all your ingredients in place ready to assemble your spring rolls.

I made my Spring Rolls on a cutting board. Sprinkle some water onto the cutting board.

Soak one Spring Roll Wrapper at a time, as you assemble each Spring Roll. Remember it only takes about 5-10 seconds, just enough so they are pliable. Lay out flat onto the work surface.

Layer some leaves of the greens into the center of the wrapper.

DSC_0047 18

Spoon quinoa on top of the greens.

DSC_0048 17

Layer carrot shredded, pepper, edamame, and mango.

DSC_0049 10

Fold sides into center of wrapper.

Fold bottom of the wrapper over the filling. The wrapper should overlap onto top of wrapper. Roll as tight as you can so that it looks like a stuffed tube. This takes some practice.  It is okay if they are not perfect, they taste great and they will be gone in a flash.

DSC_0044 27

Serve with some Sweet Chili Sauce. The first bite we dipped into the sauce, then we would spoon the sauce into the roll so it dripped into the filling – Yum!

DSC_0050 9

Posted on

Quinoa and Garbanzo Bowl

This meal was put together in just a couple of minutes. I had prepared quinoa and garbanzo beans in the instant pot earlier in the day. Because most of the prep was already done I was able to put this together in a flash.

Layer in your favorite bowl starting with the quinoa. Add the remaining ingredients.

Serve. Eat. Enjoy.

DSC_0049 8

Posted on

Instant Pot Quinoa

Today was an instant pot day. I made perfect garbanzo beans in 30 minutes. Since they came out so good I decided to make quinoa in the instant pot. This is another quick, easy and flavorful meal.

Like the garbanzo beans there are only a few ingredients.

Combine all ingredients into instant pot.

DSC_0045 18

Cook according to your instant pot directions. Mine cooked in only 6 minutes.

DSC_0047 15

Make a batch of quinoa to use in salads, bowls or as a filling. The possibilities are endless.

DSC_0048 14

Posted on

Confetti Quinoa with Garbanzo Beans

Here is another Meatless Monday Recipe.Even though it is meatless it is protein packed by using quinoa and garbanzo bean (chick peas). This is one of my favorite meatless dishes because it is loaded with color and flavor. Oh yeah, nutritious too. It is a winner.

DSC_0002 52

  • 1/2 large onion, diced
  • 1 large red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 zucchini, medium, diced
  • 1 yellow squash, diced
  • All-purpose seasoning (see website)
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • 1 can garbanzo beans, drained and rinsed
  • 1 tomato, diced
  • 2 oz. baby spinach, chopped
  • 1 c quinoa, rinsed
  • 2 c vegetable broth

In a large dutch oven, over medium heat, add onion, red bell pepper and garlic. Sprinkle All-purpose seasoning over onion mixture and stir. Cook onion mixture until veggies have softened and onions are translucent. Add lemon zest and juice, scraping bits off the bottom of the skillet.

Add zucchini, squash, garbanzo beans, tomatoes and spinach. Sprinkle with more All-purpose seasoning. Stir well. Remove once all veggies have been heated through and set aside.

Add quinoa. Toast quinoa in pan for a couple of minutes. Add broth and cook until quinoa is cooked through. The quinoa will look like it has burst with little rings. Return veggies to quinoa and stir well.

Serve. Eat. Enjoy.