Monday: Veggie Kebabs & Savoury Quinoa (Quinoa: 2 cups broth, 1 cup quinoa, 1 cup frozen mixed veggies. Bring to a boil, then simmer for about 12-15 min. Season. Simple.)
Showing posts with label Quinoa. Show all posts
Showing posts with label Quinoa. Show all posts
Sunday, February 9, 2014
Gluten Free Weekly Meal Plan: February 10-14, 2014
Monday: Veggie Kebabs & Savoury Quinoa (Quinoa: 2 cups broth, 1 cup quinoa, 1 cup frozen mixed veggies. Bring to a boil, then simmer for about 12-15 min. Season. Simple.)
Monday, June 10, 2013
Recipe: Garden Fresh Quinoa Salad
I love quinoa, and enjoy finding new ways to enjoy it. My oldest son's favourite way is in soup, but I love quinoa pilafs and salads. I put together this salad with what I had on hand, and I am very happy with the results. Feel free to substitute ingredients, but I like the combination of crunchy and soft, warm and cold. Enjoy!
Ingredients
1 cup quinoa (uncooked)
2 cups water
2 green onions, chopped
1 carrot, grated
1 small zucchini, grated
4 oz. sliced mushrooms (about half a pack of sliced mushrooms)
2 handfuls washed arugula leaves
Crumbled goat cheese to taste
Dressing (will be divided in two)
1/2 cup olive oil
Juice of one lemon
Salt & Pepper to taste
Dried herbs to taste (I use thyme for most dressings, but dried or fresh parsley would also work well)
Directions
1- Rinse quinoa to get rid of bitterness. Bring water to a boil, add quinoa and lower to medium heat. Cover and cook for 12 minutes or until water is absorbed. Remove from heat and fluff with a fork.
2- While quinoa is cooking, prepare vegetables and set aside. Cook mushrooms in water or a small amount of olive oil. Wash and tear arugula leaves.
3- Prepare salad dressing by mixing oil, lemon juice, salt, pepper & herbs. mix until combined, then divide in two.
4- Place quinoa in a bowl or serving platter. Pour half of dressing over quinoa and mix to combine. Cover quinoa with onions, carrots, zucchini, arugula, mushrooms and goat cheese. Mix.
5- Serve while still warm, drizzling extra dressing over top as needed.
Ingredients
1 cup quinoa (uncooked)
2 cups water
2 green onions, chopped
1 carrot, grated
1 small zucchini, grated
4 oz. sliced mushrooms (about half a pack of sliced mushrooms)
2 handfuls washed arugula leaves
Crumbled goat cheese to taste
Dressing (will be divided in two)
1/2 cup olive oil
Juice of one lemon
Salt & Pepper to taste
Dried herbs to taste (I use thyme for most dressings, but dried or fresh parsley would also work well)
Directions
1- Rinse quinoa to get rid of bitterness. Bring water to a boil, add quinoa and lower to medium heat. Cover and cook for 12 minutes or until water is absorbed. Remove from heat and fluff with a fork.
2- While quinoa is cooking, prepare vegetables and set aside. Cook mushrooms in water or a small amount of olive oil. Wash and tear arugula leaves.
3- Prepare salad dressing by mixing oil, lemon juice, salt, pepper & herbs. mix until combined, then divide in two.
4- Place quinoa in a bowl or serving platter. Pour half of dressing over quinoa and mix to combine. Cover quinoa with onions, carrots, zucchini, arugula, mushrooms and goat cheese. Mix.
5- Serve while still warm, drizzling extra dressing over top as needed.
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