Tag Archives: quinoa

Moroccan-Inspired Vegan Quinoa Skillet

I tend fall into a rut where I prepare meals in a somewhat traditional style (a protein, plus a veggie or two, maybe a starch such as rice or potato, or a salad), especially during the week. It’s simple, I don’t have to think or follow a recipe, it pleases those picky eaters that don’t always like a bunch of different vegetables mixed together, and I can easily customize each plate to some degree – meaning I can take my double-helping of whatever veggies are on the menu and everyone is happy. But when I am feeling more creative, I love to combine flavors and mix things. When time is no obstacle, this often results in complex dishes like menudo, curries, cassoulet, or stews. These generally not only take time, but also create more dishes than I’d like to tackle on a weeknight. So what’s an inspired girl to do to incorporate a lot of flavor without a lot of time or dishes?

Make a one-skillet dish! I came across Heather at Gluten-Free Cat’s Moroccan Yukina Savoy and Red Quinoa Skillet, and it intrigued me. A quick, filling, protein-and-veggie-packed meal that could be made in a single skillet? This was not only doable, but it sounded delicious. Of course, I tweaked it a bit, adding some additional spices (Which I realize makes it not as simple, but I have an arsenal of spices in my kitchen, so I love to put them to use. If you’d like, you can just use cumin and paprika, or come up with your own spice combination.), substituting swiss chard from my garden for the yukina savoy, and substituting raisins for the apricots. I also used regular quinoa rather than the red, because I only had a teensy bit of red quinoa left in the pantry. What resulted was a comforting, fragrant, filling dish that not only satisfied my hunger for complex flavors, but was stress-free to put together. In addition, the leftovers made for an amazing lunch.

Unlike so many “one-dish” meals that either require other “starters” or “accompaniments” (such as a salad, bread, etc) to complete the meal, this dish truly does stand alone quite well. I did find that a fresh orange at the end of the meal served as a perfect dessert, however. Unfussy, yet completely satisfying.

Moroccan-Inspired Vegan Quinoa Skillet, inspired by Gluten-Free Cat

1 c quinoa

1 T each paprika and ground cumin

1/2 t each ground turmeric, cinnamon, ground ginger, cayenne, and freshly ground black pepper

1 t salt

2 T olive oil

1 yellow onion, diced

3 c sliced carrots

4 garlic cloves, minced

1 lemon, zested and juiced

1/2 c raisins

1 c cooked white beans (I used navy beans)

3 c vegetable stock

1 large bunch of swiss chard, chopped (about 3 cups)

1/4 c chopped fresh parsley

1/4 c sliced almonds

Place the quinoa in a bowl and cover with water. Set aside.

Mix together all of the spices in a small bowl and set aside.

Heat a large, heavy skillet to medium heat (I used my cast iron skillet). Add onions, carrots, and garlic. Saute for 6-7 minutes or until onions are soft, but carrots are still just beginning to soften. Add in the spices, lemon zest and juice, raisins, beans,  and stock. Drain the quinoa, add it to the skillet, and stir. Bring to a boil and immediately reduce heat to a simmer. Cover with a lid and allow to simmer, stirring once or twice, for 15 minutes. Add in swiss chard and stir, and cover again with the lid and cook for an additional 5 minutes or until chard is wilted. (If the quinoa is too dry, add a bit more stock or water.) Remove lid, stir well, and serve, garnished with parsley and sliced almonds.

Serves 4 generously.

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Filed under Beans, Dairy-Free, Gluten-Free, Healthy Meals, Quick and Easy, Vegetarian

Adopt a Gluten-Free Blogger: Celiacs in the House

I don’t know why I’ve missed the “Adopt a Gluten-Free Blogger” events for the past few months. I’m regretting that I haven’t participated. It’s fun, and it’s an excellent opportunity to try out gluten-free recipes from my gluten-free blogger friends that I have been meaning to make for what seems like forever. I think somehow, it’s just slipped from my mind for a while. This month, I decided that I’d change all that.

Sea at Book of Yum was the original creator of this event. It continues to be a wonderful opportunity for those of us that blog gluten-free. Shirley at Gluten-Free Easily is hosting the Adopt a Gluten-Free Blogger event this month, and she will have a roundup of all of the recipes in early September. Be sure to check it out!

I adopted a new-to-me blog this month – Celiacs in the House. Wendy, the author, writes about everything gluten-free, from new packaged goods to recipes to everything in between. She and her two teens have celiac disease, and so they follow a gluten-free diet. Wendy recently took a new look at her eating and lifestyle habits and blogged about a journey she took to become healthier as she approached the big 5-0. (Read more about her journey here.) I’ve only recently begun reading Wendy’s blog, but I’m hooked – Celiacs in the House is a delight to read.

As I was reading through numerous posts, I came across one recipe that stood out to me – a chickpea, zucchini and quinoa salad recipe. It’d been a while since I prepared quinoa, and so I opted to try Wendy’s salad. I decided to substitute pecans for the chickpeas, as chickpeas and I just don’t get along. Otherwise, I followed the rest of the recipe exactly – even adding some shredded carrot along with the zucchini as Wendy suggested. It was a delicious salad. The dressing was sweet, but had a bit of bite from the ground chipotle chile powder. I enjoyed more than my fair share for dinner last night, and then had a generous helping for lunch today. I think I could definitely incorporate this salad into my lunches on a routine basis. Can’t wait to see what else comes out of Wendy’s kitchen.

Visit Celiacs in the House to check out the recipe for this quinoa salad, and while you’re there, be sure to browse around and get to know Wendy a bit. You might just find a few more ideas for delicious gluten-free munching!

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Filed under Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Side Dishes, Vegetarian

Quinoa Salad with Spinach, Raisins, and Walnuts

Are you still following through on that New Year’s resolution? You know the one you made, promising yourself that you’ll eat healthier (More fiber? More veggies? Less meat?) in 2010? If it has been a bit of a struggle, or even if you’re still on board, but you’re sick and tired of the lettuce-based salads, smoothies, and the like, check out quinoa.

Quinoa is a tiny seed that acts like a grain. But it’s more than just another grain. Quinoa is packed with healthy fiber, protein, and vitamins and minerals. It’s nutty in flavor, and will fill you up, leaving you satisfied. It’s gluten-free, so for those of us that have to stay away from gluten, this seed makes a perfect stand-in for recipes that call for bulgur or couscous. I personally love it – it cooks up in 15 minutes, and absorbs flavors and dressings without getting mushy, making it perfect for a salad such as this.

What’s wonderful about this salad? You can throw in pretty much anything you want. Really. I stood in my kitchen last night, deciding what easy-to-make, easy-on-the-tummy meal I wanted to throw together. This salad literally originated from leftovers and pantry staples. Substitutions are simple – I can imagine dried cranberries in place of the currants and raisins, almonds or pine nuts in place of the walnuts, or fresh spinach, kale, or chard in place of the frozen spinach used here. Really, it’s all about you, and choosing a mixture of ingredients that will satisfy, and keep you on that road to eating healthier.

Quinoa Salad with Spinach, Raisins, and Walnuts

1 T olive oil

2 T minced red onion

1 garlic clove, minced

1 c quinoa, rinsed (rinsing is to remove the bitterness from the seeds)

1 ½ T golden raisins

1 ½ T dried currants

1 2/3 c water

1 c frozen chopped spinach, thawed

Zest and juice of 1 lemon

¼ c toasted chopped walnuts

2 T chopped parsley

Salt and pepper to taste

1-2 T good quality extra virgin olive oil for drizzling

3 oz feta or goat cheese

 In a medium saucepan, heat the olive oil to medium heat. Add the onion and garlic and sauté for 2-3 minutes or until soft. Add the quinoa and continue to sauté for another minute or so. Add the raisins, currants and water and bring to a boil. Reduce to a simmer, cover, and allow to cook until water is nearly absorbed, about 10 minutes. Stir in spinach and cover again and let cook another 5 minutes. Remove from heat and allow to cool for a few minutes. Stir in lemon zest, lemon juice, walnuts, and parsley. Season generously to taste. Drizzle olive oil over and stir in. Serve chilled or at room temperature, topped with a bit of feta.

 Serves 4.

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Filed under Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Salads, Vegetarian