Recipe (Re)creation: Hearty Fall Salad

I know what you are thinking. If this is a salad, where are the greens?  It's not that kinda salad.  This is a grain salad, rather than a green salad. It's perfect for fall, very hearty, and comforting.  It also happens to be gluten free and full of nutrients (fiber, protein, beta-carotene, vitamin b + c, etc).  I like to double the recipe so I have leftovers during the week.  If you are going to keep some for later, just store the dressing separately. Feel free to play around with the ingredients and substitute different root vegetable or grains if you prefer. Enjoy!

Serves 3

Ingredients:

For the salad:

• 1 large sweet potato 
• 1 head of cauliflower
• 4 organic chicken apple sausage
• 1 cup cooked quinoa
• 1 tbsp. olive oil
• 1 tsp. dried rosemary
• 1 tsp. dried thyme

For the dressing:

• 1 cup Italian parsley, minced
• 2/3 cup olive oil
• 1 clove garlic, minced
• 1 lemon, juiced
• 1 tsp. agave or honey
• salt & pepper, to taste

Directions:

-Preheat the oven to 425 degrees F. and line a baking sheet with tin foil.

-Peel and chop the sweet potato and and cut the cauliflower into small florets. 

-Slice the sausage in 1/2 inches rounds and toss with the veggies. 

-Drizzle with olive oil, season with salt & pepper and top with herbs.

-Roast for 20 minutes, then stir and return to the oven for another 10 minutes. 

-Remove from oven when golden brown and set aside. 

-Meanwhile, toss all of the dressing ingredients into a jar and shake to combine.

-Mix the precooked quinoa in a large bowl with the roasted veggies and sausage.

-Toss with dressing and season with salt and pepper.

Recipe Creation: Cherry Tomato + Avocado Quinoa + Fried Egg

I often struggle to get a nice dinner on the table when I am just cooking for myself. Now that I have a little one crawling around, I usually alternate between throwing avocado or almond butter on toast and calling it a day.  However, this dish is just as perfect for one as it would be for many and it only takes minutes to prepare.  Just adjust the quantities based on how many mouths you are feeding.  I make the quinoa in advance and then throw in whatever I happen to be in the mood for.  Tonight I had fresh cherry tomatoes and avocado on hand so I sliced them up and threw on a handful of thyme along with the sautéed onions. Depending on your mood and appetite, you can top it all with a fried egg and crumbled goat cheese.   Enjoy!

Serves 1 (or many more)

Ingredients:

• 3/4 cups cooked quinoa
• 1/4 cup chopped yellow onion
• 6 cherry tomatoes, sliced
• 1 tbsp. fresh thyme leaves
• 1/2 avocado, diced
• crumbled goat cheese
• 1 egg
• olive oil
• sea salt

Directions:

-Heat olive oil in a medium sized skillet and add the onions.

-Cook, stirring occasionally, until soft and barely brown (about 15 minutes).

-Then add the cooked quinoa, tomatoes and thyme to the pan.

-Add a splash of olive oil and a pinch of sea salt and stir.

-Remove from heat once the quinoa is warm and transfer to a plate.

-Add a splash more olive oil and fry an egg.

-Top the quinoa with a fried egg and some crumbled goat cheese. 

Recipe Creation: Quinoa Almond Chocolate Chip Cookies

Since today is graduation for so many of my students, I got an unexpected day off! After a leisurely walk and lunch in Marin, I still had the whole afternoon ahead. Naturally, I was drawn to my kitchen. I have done a lot of savory dishes lately, but I really wanted something sweet.  So I started brainstorming and threw three of my favorite ingredients into one tasty cookie: quinoa, almond butter and dark chocolate chips.  It's a winning combination.  One piece of advice: let the quinoa cool before you add the chocolate chips, unless you want the chips to melt and turn the whole cookie brown.  Otherwise, the recipe should be pretty straightforward.  As far as cookies go, they're pretty darn healthy and who could say no to a cookie that tastes (and looks) this good? You'd have to be crazy.

Makes about 15 cookies

Ingredients:

• 1/2 cup almond butter
• 2 tbsp. applesauce
• 1/4 cup agave
• 1 tbsp. vanilla extract
• 1/2 tsp. sea salt
• 1/3 cup brown rice flour
• 1/2 cup quinoa
• 1 cup water
• 1/4 cup mini dark chocolate chips

Directions:

-Preheat oven to 350 degrees F.

-Line a baking sheet with a silpat or parchment paper.

-Place quinoa and water in a small saucepan and bring to boil. 

-Reduce to a simmer, and cook for 15-20 minutes, or until water evaporates.

-Remove from heat and let quinoa cool to room temperature.

-In a medium sized bowl, mix the almond butter, applesauce, agave, vanilla, and salt.

-Mix in the quinoa, brown rice flour and chocolate chips.

-Spoon dough into tablespoon-size mounds and place on baking sheet.

-Bake in the oven for 15-20 minutes, or until the bottoms begin to brown.

-Eat immediately or allow to cool completely before storing.  Enjoy!

Recipe Creation: Mexican Corn, Black Bean + Quinoa Bowl

This dish was inspired by a recipe I came across on the SF Cooking School Blog.  I love making quinoa bowls, and decided to up the ante by adding sautéed corn, feta, and a fried egg.  Serve with tortillas and you can even turn the bowl into DIY tacos.  Gotta love it when versatility tastes this good.  Dare I say this is the perfect, easy, weeknight meal?

Serves: 2-4

Ingredients:

• 1 cup rainbow quinoa
• 1 3/4 cup water
• 3/4 cup cooked black beans
• 1 scant tbsp. red wine vinegar
• 1/2 red bell pepper, diced
• 1/2 jalapeño, minced
• 2 tbsp. cilantro
• 3 tbsp. lime juice
• 1/2 tsp. cumin
• 3 1/2 tbsp. olive oil
• 1/2 tbsp. butter
• 2 ears of corn kernels 
• 1/2 avocado, diced
• 1/4 cup feta
• Salt & pepper
• Optional- eggs

Directions:

-Heat a saucepan on medium heat and add quinoa.
-Dry fry the quinoa for about 3 minutes, or until slightly toasted, then add water.
-Bring to a boil, then turn to low and cook quinoa for about 15 minutes.
-Meanwhile, toss the bell pepper in a bowl with the red wine vinegar, salt, and pepper.
-In a small saucepan, sauté the corn in butter and set aside.
-Next, transfer quinoa to a medium bowl to cool.
-Add the beans, corn, cilantro & jalapeño to the quinoa.
-Whisk together the lime juice, olive oil, cumin, salt & pepper.
-Toss the dressing into the quinoa bowl and sprinkle with avocado and feta.
-Distribute salad into individual bowls and top each with a fried egg.

Recipe Creation: Balsamic Roasted Butternut Squash + Brussels Sprout Quinoa

Ahhh, fall has arrived and with it, my favorite produce!  I love hearty squashes & root vegetables and I love that all they need is a hot oven and some olive oil for their best flavors to come out.  This dish can be eaten as a main dish since it has the protein rich quinoa, or it can be served as a side.  For me, it is the perfect weeknight meal on a chilly night.  Keep this one bookmarked as a great option for a Thanksgiving side too.

Serves 2 (as a main)
Serves 4-6 (as a side)

Ingredients:

• 1 lb cubed butternut squash
• 3/4 lb brussels sprouts, trimmed and halved
• 1/2 cup dried red or rainbow quinoa
• 1 cup water
• 1/3 cup chopped walnuts
• 1/4 cup dried currants
• 1/4 cup grated Truffle Pecorino (or Parmesan)
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• Salt & pepper

Directions:

-Preheat oven to 450 degree F.
-Line a baking sheet with tin foil and add squash and brussels sprouts.
-Drizzle with olive oil and season with salt and pepper.
-Roast in the oven for about 25 minutes, or until cooked through.
-Meanwhile, heat a saucepan over medium heat and add the water and quinoa.
-Simmer for about 20 minutes, or as directed on the box.
-Whisk together the balsamic, olive oil and honey.
-Transfer the quinoa, squash, and brussels sprouts to a large bowl.
-Toss with the balsamic dressing, currants, and chopped walnuts.
-Liberally sprinkle freshly grated truffle pecorino on top.

Recipe Creation: Kale + Quinoa Pilaf with Sautéed Chanterelles

This dish combines all of my favorite foods AND it's super healthy and satisfying.  I can rarely convince my husband to do a vegetarian dinner, but he is more than happy to eat this dish on its own any day of the week.  The lemon adds a nice zesty flavor and the goat cheese balances out the acidity of the dish.  Top it with some buttery sautéed chanterelles and you have yourself a restaurant worthy meal.  This is my version of a happy meal.  Kinda makes me want to hum when I eat it...

Adapted from Food 52

Serves 2-4

Ingredients:

• 2 cups water
• 1 cup rainbow quinoa
• 1 bunch kale, ribs removed + roughly torn
• 3 green onions, finely chopped
• 1/3 cup goat cheese
• 3 tbsp toasted pine nuts
• 1 tbsp hazelnut oil
• 1 lemon, zested and juiced
• 1 cup chanterelles, sliced
• 1 tbsp butter
• salt & pepper, to taste

Directions:

-Bring the water to boil in a medium saucepan with a lid.

-Add the quinoa and simmer over low heat for about 10 minutes.

-Add the kale and let steam for an additional 5-10 minutes.

-Meanwhile, heat a small skillet on medium heat and add the butter.

-Sauté the chanterelles for about 10 minutes, or until lightly browned & cooked through.

-Mix the green onions, goat cheese, pine nuts, oil, lemon juice & zest in a large bowl.

-Scoop in the cooked quinoa and kale and mix thoroughly.

-Top with chanterelles and season with salt & pepper.