For The Love of Quinoa

A favorite for years I have tested many ways of making Quinoa and tonights was one of my new favorites.


















Ingredients
1 Cup of Quinoa
2 Avocados, chopped
3 Vine Ripe Tomatos, chopped
3 Cloves of Garlic, crushed
Pickled Jalapeños
1/2 Can of Black Beans, drained and rinsed
1/2 Can of Fresh Cured Green Olives, sliced
1 tbsp. Extra Virgin Olive Oil, I prefer Olio Di Gio from Dry Creek Valley
Feta Cheese, crumbled
Dash of Sea Salt

Directions
Cook Quinoa as directed. Combine 1 cup of Quinoa with 2 cups of water. Bring to a boil then reduce heat and simmer for 15 minutes. Stir and let cool.  Mix all of the above ingredients. Once the Quinoa is cooled to a luke warm toss it in the mix. Salt to taste. Then enjoy!

http://www.foodandwine.com/recipes/quinoa-salad-with-sweet-potatoes-and-apples

Quinoa Salad with Sweet Potatoes and Apples

Contributed by Grace Parisi

• ACTIVE: 30 MIN
• TOTAL TIME: 1 HR 30 MIN
• SERVINGS: 10 to 12

This delicious, super-healthy salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table.

1. 1/2 cup extra-virgin olive oil
2. 1 1/2 cups quinoa
3. Salt
4. 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
5. Freshly ground pepper
6. 1/4 cup apple cider vinegar
7. 2 large Granny Smith apples, cut into 1/2-inch dice
8. 1/2 cup chopped flat-leaf parsley
9. 1/2 medium red onion, thinly sliced
10. 8 packed cups baby greens, such as arugula or kale (about 6 ounces)

1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.

Make Ahead The quinoa and sweet potatoes can be refrigerated for up to 2 days.

Grilled Sirloin with Anchovy-Lemon Butter and Broccoli Rabe

I served this dish last night with a side of Quinoa salad, it was delicious! Definitely on my list to make again. Healthy and quick, what's not to love.

Photo: Iain Bagwell; Styling: Cindy Barr

 Ingredients:

Cooking spray
1 (1-pound) boneless sirloin steak
1/2 teaspoon kosher salt, divided
3/8 teaspoon ground black pepper
2 tablespoons unsalted butter
1 1/2 teaspoons grated lemon rind, divided
1 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
1 teaspoon extra-virgin olive oil
1/4 cup pre-sliced onion
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper
1/2 cup fat-free, lower-sodium chicken broth
8 ounces broccoli rabe (rapini), cut into pieces

Preparation:

1. Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook for 3 minutes on each side. Let stand 5 minutes. Cut steak across grain into thin slices.

2. Place butter in a bowl. Microwave at HIGH 10 seconds. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon rind, juice, and anchovy paste; stir until combined. Set aside.

3. Heat a skillet over medium-high heat. Add oil. Add onion; sauté 2 minutes. Add garlic and red pepper; sauté 30 seconds. Stir in broth and rabe; bring to a boil. Cover and simmer 3 minutes. Remove from heat; stir in remaining rind and salt.

4. Place 3 ounces steak and 1/2 cup rabe on each of 4 plates. Top each steak with 1 1/2 teaspoons butter.

Laura Zapalowski, Cooking Light 
MARCH 2012

Pantry Raid: Quinoa and Lentil Salad

I have heard a lot of talk lately about Quinoa, but never really knew how to make it. So this weekend while at Whole Foods I decided to pick some up and do a test run. Glad I did, because it came out delicious.

This made a really large bowl for a party I was attending. It's easy to cut the recipe in half.

2 1/2 cups of Quinoa
1 cup green lentils
Fresh bunch of basil - chopped
1 container of crumbled feta cheese
1 large red onion - diced
2 containers of cherry or grape tomatoes - cut into 4's
1 bottle of Tessemae's All Natural Lemon Pepper Dressing - can be found at whole foods.

2 1/2 cups of Quinoa placed in 5 cups of water, bring to a boil, place lid on pot and cook on low for 15 minutes. Start the lentils at the same time. Place them in a pot cover with water and once it boils cook covered on low for 15 minutes.

Once the Quinoa and lentils are cooked, place in a large bowl and refrigerate to cool them down.
While they are cooling start prepping the other ingredients.

Once the lentils and Quinoa are cool, mix in the dressing until coated. Then add the basil, tomatoes, onion and cheese. Season to taste with salt if necessary (I didn't add any).

Refrigerate and then enjoy!

Pairs nicely with grilled chicken, fish or steak.