Tag Archive for: quinoa

Quinoa Mango Black Bean Salad

Black Bean Mango Quinoa Salad

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Black bean mango quinoa salad is my go-to for lunch. Why do I love this, let me count the ways…mangos, avocado, cilantro, etc are a few reasons! Because quinoa is a complete protein, you can serve it as your main meal. There are so many health and environmental benefits to eating quinoa. I love incorporating quinoa dishes into my week as it digests easily which keeps me feeling energized. It’s a great Meatless Monday (or Tuesday, Wednesday, etc) option to make the transition to eating less meat.

As always, purchase organic in everything when possible. Approximately 90% of everything we purchase is organic or grown naturally. It’s how I’ve avoided taking any meds or over-the-counters for the past 20 years.  We can’t control many of the environmental toxins, but we have some control over what we put in our mouths. We aren’t overweight, we are over-toxic.

This dish is naturally gluten-free and vegan so enjoy! Plus it is a great dish to bring to a carry-in or potluck. Want more quinoa recipes, check this one out.

Ingredients 

1 cup of dry quinoa

2 cups of organic spinach

1/2 cup of fresh cilantro

3 green onions, chopped

1/2 lemon, juiced

2 teaspoons cumin

Salt and pepper to taste (I use pink Himalayan salt)

1 can (15-ounce) black beans, rinsed

2 mangoes, cubed

1 avocado, cubed

Directions

1. Prepare quinoa and rice cooker or on stove top according to package directions let cool.

2. In your food processor add the spinach cilantro green onions lemon juice cumin salt and pepper.

3. Processor until smooth like a pesto. Stop and scrape down the sides a few times.

4. Add sauce to the quinoa as soon as the quinoa is cooked this will help the quinoa absorb all the flavor.

5. Add the black beans and mango. You can either mix the avocado in the salad or add it while plating. I like to add it fresh to my plate each time which is just a personal preference!

Toss gently. Makes 4 to 6 servings.

Love this recipe. Let me know in the comments.  Need help transitioning to a whole foods diet. I’d love to help you with that too.

 

A dish of black beans and quinoa with vegetables.

Black Bean Quinoa

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If you are looking for two great sources of protein, black bean quinoa is it. We are not vegan but do choose to have several meals each week that are meatless. We substitute meat protein with plants such as quinoa and black beans. The best part of quinoa is that it is a complete protein! Meaning you receive all the necessary amino acids from it unlike other plant proteins. As always, use organic products when possible to reduce pesticide/herbicide exposure. We are not overweight, but we are over toxic!

We served this at our Grand Opening of my wellness center this week (June 2014) and it was a huge hit.
I make a similar version with mangoes and black beans so be sure to check it out too.
Ingredients
1 medium sweet onion, diced
2 cloves garlic, minced
3/4 cup quinoa (uncooked), rinsed (red or white)
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes (more or less to taste)
1/2 teaspoon black pepper
Kosher salt or sea salt to taste
1 (4.5 ounce) can diced green chilis
1 (10 ounce) can of diced tomatoes
1/2 cup freshly chopped cilantro
1 3/4 cup vegetable broth, low sodium
Directions
In a large skillet saute diced onions until tender about 4 minutes, add garlic and saute one additional minute.  Add the remaining ingredients in the order listed above.  Cover,bring to a boil, reduce heat to a low boil and cook 15-20 minutes or until liquid is absorbed.  Remove from heat and allow to sit 5 minutes covered before serving.  Fluff quinoa with a large spoon and serve. You can serve warm or at room temperature.
Let me know in the comments if you enjoyed it and any variations you made. Variety is the spice of life!
A Bowl of Quinoa Celery Cranberry Salad

Quinoa Celery Cranberry Salad

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My absolute favorite go-to lunch is quinoa celery cranberry salad. Since it uses dried cranberries, these are typically ingredients you can easily keep on hand. You could also use dried cherries or even raisins but I really love the tartness of the cranberries. I typically make the quinoa in advance but it cooks in 15 minutes so this is still a quick lunch or supper.

This recipe is naturally gluten-free and contains complete protein from the quinoa. It also digests well for most people. As a Digestive Health Specialist, I like to keep that in mind! I use all organic ingredients as well as I feel it is critical to reducing our toxic load.  Also, celery is on the Dirty Dozen list from EWG.org. EWG is a nonprofit organization that helps protect families from toxic chemicals by testing fruits, vegetables, and even personal care products on their Skin Deep site. Consider checking both sites before you purchase non-organic products.  It’s so important, it could save your life!

But I hope you enjoy this salad as much as I do. Please let me know if you make any adjustments.

Note: The recipe suggests you let it sit for an hour to bring out the flavors and I typically do. But if you can’t wait, it’s delicious to eat right away.  Enjoy!!

Ingredients

1 cup dry quinoa

1/2 cup dried cranberries (or dried cherries)

1 1/2 cup chopped celery

1/2 cup chopped pecans

1/2 cup fresh cilantro or parsley, chopped

1 Tbsp olive or walnut oil

2 Tbsp fresh lemon juice

3 cloves of minced garlic

1 tsp pink sea salt

1 Tbsp Braggs or coconut aminos

 

Prepare quinoa on the stove according to directions. Typically you use a 2:1 ratio of grain to water. So 1 cup of dry quinoa to 2 cups of water.

Combine cranberries, celery, pecans, and cilantro or parsley in a large bowl.

Combine the oil, vinegar, lemon juice, garlic, and salt in a small bowl.

Combine all ingredients and mix well.  Let sit refrigerated for about 1 hour.

Makes 3-4 servings.

 

Greek Quinoa salad

Greek Quinoa Salad

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Greek Quinoa Salad is one of my favorite dishes. I love anything Greek and Kalamata olives which is why I love this Greek Quinoa Salad. It’s great as a side dish or a main. It’s easy to make when you have limited time. Cooking quinoa in advance is one time-saving tip as it stores well in the refrigerator. I like to cook a bit extra and make breakfast quinoa.

I buy Kalamata olives in gross at Costco. Well maybe it’s just a huge jar but it is a lot when you are the only one in your household that loves them. Yes, I’m obsessed and happy to have the entire jar to myself.

The other wonderful part of this recipe is that it contains quinoa which is one of the best plant proteins. It has everything going for it being a plant, gluten-free, low-calorie, and complete protein.  Quinoa technically isn’t a grain but is a seed. To learn more about quinoa and all the benefits, the Food Network has a great quinoa article and recipes. The Food Network is my go-to site for recipes as they use predominantly whole foods.

This recipe calls for a homemade Greek Dressing which you can make in advance as well and you can use it with all your salad greens.

Let me know how much you enjoy this recipe and any ideas for quinoa. As always, use organic ingredients as much as possible. I buy the organic quinoa at Costco as well.

Ingredients

  • 1 cup dry quinoa
  • 1 cucumber chopped
  • 1 pint of cherry tomatoes, sliced
  • 1 cup Kalamata olives, halfed
  • One medium red bell pepper, diced (approximately 1/2 cup)
  • One small red onion, diced (approximately 1/4 cup)
  • Greek dressing (see recipe below)

Directions

  1. Prepare quinoa in a rice cooker or on the stovetop according to directions.
  2. Chop all the veggies and combine in a large mixing bowl.  Add the cooked quinoa.
  3. Pour half a cup of dressing on the salad stir to combine.
  4. Serves on top of your favorite greens or by itself.

Makes 2 to 4 servings.

Greek dressing

1/2 teaspoon dried oregano

1 teaspoon dill

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 teaspoon honey

1 teaspoon lemon juice

1/4 cup red wine vinegar

1/4 cup olive oil

Place all ingredients into a blender and blend until smooth. Pour over your favorite salad and enjoy!

Maple Pecan Cauliflower

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Maple Pecan Cauliflower is my go-to for a quick healthy lunch. There is a big debate in the south on the proper way to say pecan. Some pronounce it “P-can” and others, “P-con”. Some would even debate how I spelled the pronunciation! But, I think everyone can agree that you either love them or hate them. And boy, do I LOVE them. If you’re like me and love pecans, you are going to love this maple pecan cauliflower recipe.

This dish makes a great side, lunch, or you can make it a complete meal by serving it with rainbow quinoa. I first experienced a similar dish in my Green Chef subscription as a side and I knew I had to have more! It makes a perfect light lunch and has become one of my go-to’s when working from home. I absolutely love the blend of flavors in it.

Be sure you are using pure or organic maple syrup. Did you know that maple syrup is made in early spring? When it’s warm enough for the sap to flow but cold enough that it isn’t moving too fast. Farmers all through the woods are tapping and processing the clear sap that turns into our delicious syrup. If you’re lucky, you’ll find some for sale at your local farmer’s market. It doesn’t get more organic than that and if you follow me, you know that organic products are key to remaining healthy. The conventional brands are mostly high fructose corn syrup and other unpleasant ingredients. Of course, you can increase or decrease the maple syrup to suit your taste.

Ingredients:

2 cups of chopped raw cauliflower

2 tbsp pure maple syrup

1 tsp turmeric powder

3 tbsp pecans

Instructions:

Cut cauliflower into bite-size pieces and roughly chop pecans. Heat about 1 tbsp of cooking oil, such as coconut oil in a large skillet over medium-high heat. Add the cauliflower to a hot pan. Season with turmeric, salt, and pepper. Stir to coat. Cook for 5-8 minutes or until cauliflower begins to soften, stirring occasionally.

Add the maple syrup and a couple of tablespoons of water to the pan with the cauliflower. Stir and continue to cook for 3-5 minutes or until cauliflower is tender and evenly coated with maple syrup.

Sprinkle with pecans. Cook about 1 minute or longer or until pecans are lightly toasted.

And enjoy!!

We’re dying to know, how do YOU pronounce pecan? Cauliflower is so versatile, I mean, we’re even making pizza dough with it! What did you think of this recipe? Let us know! What is the craziest way you have prepared cauliflower? If you are looking for more delicious recipes like this one, be sure to follow us all on social media platforms so you get first access. Want to know if foods like this maple pecan cauliflower are best suited for your body? Book a call with us and see what testing options are best for you!