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plat du jour 08: superfood quinoa salad with shrimp

By on March 29, 2013 in Cooking, Food, Home

superfoodsalad

I’m constantly on the hunt for hearty lunches I can make ahead, bring to work and hopefully even have a bit left over for dinner. This superfood salad fits the bill in every way and is full of fresh flavors and some of my favorite ingredients (avocado! shrimp! quinoa! black beans!)

I hope you have a lovely weekend! I am heading to DC to spend the Easter weekend with my godmother- can’t wait!

Ingredients:
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper

For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar)
salt & pepper
6 Tablespoons extra virgin olive oil

Directions:

  1. Cook quinoa according to package directions. Set aside to cool.
  2. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.
  3. Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

[Recipe and image via Iowa Girl Eats]

Comments { 3 }

plat du jour 07: Warm Quinoa Salad with Carrots and Chicken

By on February 21, 2013 in Cooking, Food, Home

warmchickenandquinoa

I can’t get enough of quinoa since I don’t eat much pasta anymore since going gluten free and g-free pasta isn’t quite the same. Pair it with a nice crunch from pine nuts and carrots and a punch of protein from chicken and this recipe is hearty and delicious and will stay good for lunch the day after, too.

Warm Quinoa Salad with Carrots and Chicken

  • 6 ounces red or black quinoa (1 cup)
  • Salt and freshly ground black pepper
  • 1/4 cup pine nuts
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 garlic cloves, minced
  • 1/2 medium red onion, finely chopped
  • 2 medium carrots, halved lengthwise and sliced crosswise into half-moons
  • 2 teaspoons ground cumin
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 2 skinless, boneless chicken breast halves (about 6 ounces each), cut into 1-inch cubes
  • 2 tablespoons small mint leaves

Directions:

  1. Put the quinoa in a small saucepan and cover with 2 cups of water. Add a large pinch of salt and pepper and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes.
  2. Meanwhile, in a large skillet, toast the pine nuts over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a plate. Heat the 3 tablespoons of olive oil in the skillet. Add the garlic and onion and cook over moderate heat until softened, about 5 minutes. Add the carrots and cumin, cover and cook over low heat until the carrots are just tender, about 5 minutes. Stir in the quinoa and vinegar and season with salt and pepper.
  3. Place oil in a skillet and sauté chicken until cooked through.
  4. Mound the quinoa salad on plates. Garnish with the toasted pine nuts and mint leaves and serve the chicken alongside.

[Recipe adapted from Food + Wine]

Comments { 0 }

plat du jour 05: pumpkin pie granola

By on January 30, 2013 in Cooking, Food, Home

 

PumpkinPieGranola1

 

There’s nothing like great granola, am I right? I love a bowl full of greek yogurt, crunch granola and fresh fruit (I often bring all the mixin’s from home in separate containers to work and then make my own parfait at my desk!) Granola is really just so delicious and healthy yet satisfying. The below recipe is adapted for my own personal taste (I removed the coconut and pecans and added hazelnuts) and it’s easily adaptable for whatever you may like best. I also would use gluten free oats but that’s just me!

Pumpkin Pie Granola

  • 4 cups old-fashioned oats
  • 1/2 cup chopped hazelnuts
  • 1/4 cup packed light brown sugar
  • 2 tablespoons vegetable oil
  • 1/4 cup honey
  • 3 tablespoons pure maple syrup
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup raisins
  • 1/2 cup dried cranberries

Directions:

1. In a large bowl, combine oats, pecans and coconut; set aside.

2. In a saucepan, combine brown sugar, oil, honey, maple syrup and pumpkin pie spice; bring to a boil. Remove from the heat and stir in vanilla.

3. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan.

4. Bake at 350°F for 15 to 20 minutes, stirring occasionally. Cool.

5. Add raisins and dried cranberries. Store in an airtight container.

[Recipe adapted from My Baking Addiction]

Comments { 2 }
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