Roasted Butternut Squash Quinoa with Pumpkin Seeds (from allrecipes.com)
Ingredients:
Ingredients:
- 3 Tbsp butter melted
- 1 tsp dried thyme
- 1 tsp rubbed sage
- 1 tsp light brown sugar
- 2 cups 1-inch cubes peeled, seeded butternut squash
- 1 Tbsp olive oil
- 1 ½ cups quinoa, rinsed and drained
- 3 cups vegetable broth
- 1 cup raw pumpkin seeds
- Preheat oven to 350 degrees F. Lightly oil a 9X13” baking dish.
- Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
- Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
- Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add broth to quinoa and bring to a boil. Cover and turn heat to low Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
- Stir the quinoa and pumpkin seeds into the roasted squash and serve.
Chermoula Eggplant with Bulgur Wheat
Ingredients for eggplant:
Directions:
There are some wonderful, healthy recipes with a hint of old world food in this fabulous cookbook. Note that I did make some small changes to the recipes. If you are interested in trying more recipes from this book, click here to purchase it from Amazon.com.
Some of the unusual spices in these recipes can be found at a Mediterranean market, such as North County International Market in Vista, CA. They are well worth purchasing and using to get the great flavors.
Ingredients for eggplant:
- 2-3 cloves of garlic, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chili flakes
- 1 tsp sweet paprika
- 2 Tbsp finely chopped preserved lemon peel (can be purchased or made) I substituted lemon zest
- ⅔ cup olive oil
- 2 medium eggplants
- 2 cups medium bulgur
- 1 ⅓ cup boiling water
- ¼ cup olive oil
- ⅔ cup golden raisins
- 7 Tbsp warm water
- ¾ cup chopped cilantro
- ¾ cup chopped mint
- 1 cup pitted green olives, halved
- 1 up sliced almonds toasted
- 6 green onions, chopped
- 3 Tbsp freshly squeezed lemon juice
- 1 cup Greek yogurt (if desired)
Directions:
- Preheat the oven to 400 degrees F
- To make the chermoula, mix together in a small bowl, the garlic cumin, coriander, chili, paprika, preserved lemon, two-thirds cup olive oil and 1 tsp salt.
- Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal criss cross scores, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet cut side up. Put in the oven and roast for 40 minutes or until the eggplants are completely soft.
- Place the bulgur in an large bowl and cover with boiling water (or cook as package directs)
- Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with ¼ cup olive oil. Add all of the herbs, olives, almonds, green onions, lemon juice, and salt to taste. Stir to combine.
- Serve the eggplants with the bulgur wheat on top or alongside. The bulgur wheat can be topped with yogurt and extra chopped cilantro if desired.
There are some wonderful, healthy recipes with a hint of old world food in this fabulous cookbook. Note that I did make some small changes to the recipes. If you are interested in trying more recipes from this book, click here to purchase it from Amazon.com.
Some of the unusual spices in these recipes can be found at a Mediterranean market, such as North County International Market in Vista, CA. They are well worth purchasing and using to get the great flavors.
Indian Curried Barley Pilaf (adapted from allrecipes.com)
Ingredients:
¼ cup butter or olive oil
1 onion diced
1 ½ cups pearl barley
1 tsp allspice
1 tsp turmeric
1 tsp curry powder
1 tsp salt
½ tsp black pepper
3 ½ cups vegetable broth
½ cup slivered almonds
½ cup raisins (optional)
Directions:
Servings: 6
Ingredients:
¼ cup butter or olive oil
1 onion diced
1 ½ cups pearl barley
1 tsp allspice
1 tsp turmeric
1 tsp curry powder
1 tsp salt
½ tsp black pepper
3 ½ cups vegetable broth
½ cup slivered almonds
½ cup raisins (optional)
Directions:
- Melt butter (or use olive oil) in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the spices, salt and black pepper. Pour in the broth, and bring to a simmer.
- Cover skillet with lid and reduce heat to low, simmer until the barley is tender about 30-40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.
Servings: 6
Gourmet Mushroom Risotto (allrecipes.com)
Ingredients:
Directions:
Ingredients:
- 6 cups vegetable broth, divided
- 3 Tbsp olive oil, divide
- 8-10 oz Portobello mushrooms, thinly sliced
- 8-10 oz white mushrooms, thinly sliced
- 2 shallots, diced (or an onion) Can also add one clove of garlic if desired.
- 1 ½ cup Arborio rice
- ½ cup dry white wine
- Salt to taste
- Ground pepper to taste
- 3 Tbsp finely chopped chives
- 4 Tbsp butter or vegan butter
- ⅓ cup Parmesan cheese
Directions:
- In a saucepan, warm the broth over low heat.
- Warm 2 Tbsp olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 Tbsp olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
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VEGETARIAN DIRTY THAI FRIED QUINOA (adapted from eatgood4life)
1 1/2 cups uncooked quinoa (remember to rinse the quinoa) Cook according to directions on package. 16 oz extra firm tofu, water squeezed out) cut in small cubes. Saute in large skillet with 1 Tbsp olive oil until brown Add these chopped vegetables:
When the tofu/veggie mixture is almost tender, add the quinoa and the sauce mixture (see below) to the skillet. Mix through and cook further for another minute, stirring occasionally. Sauce:
Turn off heat and serve immediately. You may sprinkle on some pepper flakes and sesame seeds if desired before serving. |
SPINACH AND ARTICHOKE QUINOA BAKE
(From Two Peas & Their Pod)
1 ½ cups uncooked quinoa, rinsed and cooked in 3 cups of water. Bring to boil over medium heat for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Set aside.
1 Tbsp olive oil
1 yellow onion diced
3-4 cloves garlic minced
9-16 oz fresh spinach leaves
2 cups chopped artichoke hearts (canned and drained)
3 Tbsp butter
3 Tbsp flour
1 ½ cup milk (or soy, almond or other types of milk)
3-4 oz cream cheese
1 ½ cup shredded mozzarella cheese, divided
dash of red pepper flakes
½ cup feta cheese
salt and pepper to taste
Parmesan Topping
4 Tblsp melted butter
¾ cup bread crumbs
½ cup freshly grated Parmesan cheese
Preheat oven to 350 degrees F. Grease 9X13 baking dish with cooking spray and set aside
In a large skillet, heat olive oil, saute onion and garlic until softened. Add spinach and cook until it shrinks down. Stir in artichoke hearts. Season with salt and pepper to taste. Turn off heat and set aside.
In a medium saucepan add 3 Tblsp butter and flour and heat over medium heat. Form a paste and whisk in milk. Stir in cream cheese and ½ cup shredded mozzarella cheese. Whisk until smooth.
In a large bowl combine quinoa, spinach & artichoke mixture and cheese sauce. stir in remaining 1 cup of mozzarella cheese. Pour into baking dish. Top with feta cheese.
For topping: combine melted butter, bread crumbs, & Parmesan cheese in small bowl. Sprinkle over quinoa bake. Cover pan with aluminum foil. Bake 20 minutes. Remove foil & bake for another 15-20 minutes or until top is golden brown.
Serves 8-10 This can be made vegan by substituting vegan cheeses and sauces.
(From Two Peas & Their Pod)
1 ½ cups uncooked quinoa, rinsed and cooked in 3 cups of water. Bring to boil over medium heat for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Set aside.
1 Tbsp olive oil
1 yellow onion diced
3-4 cloves garlic minced
9-16 oz fresh spinach leaves
2 cups chopped artichoke hearts (canned and drained)
3 Tbsp butter
3 Tbsp flour
1 ½ cup milk (or soy, almond or other types of milk)
3-4 oz cream cheese
1 ½ cup shredded mozzarella cheese, divided
dash of red pepper flakes
½ cup feta cheese
salt and pepper to taste
Parmesan Topping
4 Tblsp melted butter
¾ cup bread crumbs
½ cup freshly grated Parmesan cheese
Preheat oven to 350 degrees F. Grease 9X13 baking dish with cooking spray and set aside
In a large skillet, heat olive oil, saute onion and garlic until softened. Add spinach and cook until it shrinks down. Stir in artichoke hearts. Season with salt and pepper to taste. Turn off heat and set aside.
In a medium saucepan add 3 Tblsp butter and flour and heat over medium heat. Form a paste and whisk in milk. Stir in cream cheese and ½ cup shredded mozzarella cheese. Whisk until smooth.
In a large bowl combine quinoa, spinach & artichoke mixture and cheese sauce. stir in remaining 1 cup of mozzarella cheese. Pour into baking dish. Top with feta cheese.
For topping: combine melted butter, bread crumbs, & Parmesan cheese in small bowl. Sprinkle over quinoa bake. Cover pan with aluminum foil. Bake 20 minutes. Remove foil & bake for another 15-20 minutes or until top is golden brown.
Serves 8-10 This can be made vegan by substituting vegan cheeses and sauces.
BLACK BEAN AND QUINOA ENCHILADA BAKE (Adapted from Two Peas & Their Pod)
1 ½ cups uncooked quinoa, rinsed. Add to 3 cups water in a medium saucepan. Boil for 5 minutes and simmer for about 15 minutes, or until water is absorbed. Remove from heat, fluff with a fork and set aside.
1 Tbsp olive oil
1 onion diced
3-4 cloves garlic, minced
1 jalapeno, seeds & ribs removed, diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1-2 tsp. ground cumin
1 Tblsp chili powder
½ cup chopped cilantro
Salt and pepper to taste
2 (15oz) cans black beans, drained & rinsed
2 10 oz cans red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional
Preheat oven to 350 degrees F. Grease a 9X13 baking dish with cooking spray.
In a large skillet, heat olive oil and saute onion, garlic and jalapeno until softened. Add in peppers and corn. Cook for 3-4 minutes. Add lime juice, cumin, chili powder and cilantro. Stir. Season with salt and pepper, to taste.
In a large bowl, add the cooked quinoa & black beans. Add the sauteed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add ½ cup shredded cheese.
Pour into baking dish. Top with remaining cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until cheese is melted and edges are bubbling.
Serves 8-10 (This recipe freezes well!)
1 ½ cups uncooked quinoa, rinsed. Add to 3 cups water in a medium saucepan. Boil for 5 minutes and simmer for about 15 minutes, or until water is absorbed. Remove from heat, fluff with a fork and set aside.
1 Tbsp olive oil
1 onion diced
3-4 cloves garlic, minced
1 jalapeno, seeds & ribs removed, diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1-2 tsp. ground cumin
1 Tblsp chili powder
½ cup chopped cilantro
Salt and pepper to taste
2 (15oz) cans black beans, drained & rinsed
2 10 oz cans red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional
Preheat oven to 350 degrees F. Grease a 9X13 baking dish with cooking spray.
In a large skillet, heat olive oil and saute onion, garlic and jalapeno until softened. Add in peppers and corn. Cook for 3-4 minutes. Add lime juice, cumin, chili powder and cilantro. Stir. Season with salt and pepper, to taste.
In a large bowl, add the cooked quinoa & black beans. Add the sauteed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add ½ cup shredded cheese.
Pour into baking dish. Top with remaining cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until cheese is melted and edges are bubbling.
Serves 8-10 (This recipe freezes well!)