Tag: superfood quinoa


Apr
2015

Vegetable Lemon Garlic Quinoa!

categories: Healthy Living, Recipes, Sides

Spring has Sprung!

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Here in Western PA we are looking at warmer temperatures and hopefully no more snow!!! I look forward to cooking with Spring vegetables and making beautiful, colorful, healthy dishes. I think this was the longest winer vegetable season ever!

Ready for the pool?
Bathing Suits in less than 2 months! What A great reason to fill our bellies with healthy foods!

Quinoa is a favorite superfood, protein-packed seed grown in the Andes Mountains in South America. Packed with essential amino acids, quinoa is essential to many vegetarian and vegan diets. I often substitute quinoa for rice or pasta for an extra healthy dish!

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Butternut Squash And Tomato Lemon Garlic Quinoa
Ingredients:
1 cup quinoa
1-1/2 cup water
2 tbsp. olive oil
3 cloves garlic, chopped
2 cups butternut squash, chopped
1 cup tomatoes, chopped
1/4 cup parsley
1 lemon squeezed
salt/pepper

Directions:
Boil quinoa in water according to directions.

Meanwhile, Heat olive oil in a large pan.

Add garlic and cook until golden and softened (3-5mins)

Add butternut squash, tomatoes, garlic and cook until heated through.

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Add drained quinoa.

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Top with salt and pepper and stir.
Throw in parsley and squeezed lemon.
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Mix well and serve!

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Enjoy!
Ciao!


Aug
2014

Back to School! Superfood Quinoa Eggplant Involtini!

categories: Homemade Italian, Recipes, Sides
#MeatlessMonday
#MeatlessMonday

Quinoa is a superfood packed with nine amino acids making it a complete protein. Although this is common in meats, plants do not typically contain complete proteins. Quinoa comes most commonly in red, black and white. Quinoa has a nutty taste and the white cooks the fluffiest with a more rice-like texture.

Quinoa needs rinsed before cooking. It absorbs the water and is ready to eat!
Quinoa needs rinsed before cooking. It absorbs the water and is ready to eat!

I frequently substitute quinoa for meat, as well as rice. Give your family a healthier alternative and more energy!!

Photo by Amy Wilson Photography Http://www.amywilsonphotography.com
Photo by Amy Wilson Photography
Http://www.amywilsonphotography.com

Superfood Quinoa Eggplant Involtini
(Inspired by Mary Ann Esposito of Ciao Italia)

Ingredients:
2 Medium eggplant, slices 1/4 inch thick
1/2 cup quinoa
1-1/2 cup water
2 cloves of garlic, pressed
2 tbsp. Aroma seasoning by Ciao Pittsburgh (OR 1 tsp. oregano, 1 tsp. basil, 1 tbsp.parsley)
Salt/pepper
2 tbsp. Olive oil
1 6 oz. can tomato paste
1/2 cup fresh grated parmesan cheese

Directions:
Preheat oven to 350 degrees.

Bring water to a boil in a saucepan and add quinoa.

Cook on low heat until water is absorbed.

Add tomato paste, spices, Parmesan cheese, salt and pepper. Mix well.

This is the quick filling version. If you have a few extra minutes sauté the garlic with some finely chopped onions and peppers. (1 small onion 1 small pepper)
This is the quick filling version. If you have a few extra minutes sauté the garlic with some finely chopped onions and peppers. (1 small onion 1 small pepper)

Coat a baking sheet with olive oil, place eggplant slices on sheet and brush tops with olive oil.

Bake the eggplant slices until they are bendable, perfectly rollable.
Bake the eggplant slices until they are bendable, perfectly rollable.

Bake 15 mins. or until eggplant is softened.

Let cool and stuff with quinoa mixture. (Place mixture in the middle and roll.) You will be surprised by the malleability of the eggplant after being baked.

Quinoa filling!
Quinoa filling!

Coat a casserole dish with olive oil. Place rolls in a single layer, drizzle olive oil on the tops, and sprinkle with parmesan cheese.

This recipe fed our family of four as a Meatless Monday main course served with a side of broccoli.
This recipe fed our family of four as a Meatless Monday main course served with a side of broccoli.

Cover with foil and bake for 15 minutes. Take foil off for the last 5 minutes.

The flavors are incredible!
The flavors are incredible!

Serve as a side dish or with a salad or vegetable!

Ciao!

 

 


Aug
2014

Fish Week!! Shrimp Jambalaya Over Red Quinoa!

categories: Around Pittsburgh, Dinner, Healthy Living, Learn From An Expert, Recipes, Shopping

Ever hear of Monterey Bay Aquarium Seafood Watch? If you are worried about seafood safety, this is your app! Whether you are buying fresh fish or ordering in a restaurant, the Seafood Watch app recommends ocean friendly seafood and gives up to date information regarding how each item should be fished or farmed.

https://itunes.apple.com/us/app/seafood-watch/id301269738?mt=8

My fish mongers at Penn Avenue Fish Company in Pittsburgh’s Strip District introduced me to this cool app! Have you found your fish monger, yet?

Enjoy another easy fish week dinner! On the table in 30 minutes!!

Shrimp jambalaya served over red quinoa!
Shrimp jambalaya served over red quinoa!

Shrimp Jambalaya

Ingredients:
2 cups shrimp, cleaned and deveined.
1 35 oz. can whole peeled San Marzano tomatoes
1 tbsp. chopped thyme
2 garlic cloves, pressed
1 small onion, chopped
1 bell pepper, chopped
1 15oz. can white cannellini beans
2 tbsp. cayenne pepper
1 tbsp. chili powder
Salt/pepper
1 tsp. Red pepper flakes ( and a little extra to sprinkle on top)

Directions:
Heat olive oil in your deepest frying pan on medium heat.

Add garlic, onions, pepper and cook for a few minutes to soften the veggies.

Remember, if the heat is too high you will burn the garlic! Start over it will ruin the dish.
Remember, if the heat is too high you will burn the garlic! Start over! No shame. I do this weekly.

Add tomatoes, shrimp, beans, herbs, and spices.

Let it cook and stir after a few minutes. Mix up the shrimp so they cook evenly. Shrimp on the bottom will cook faster.
Let it cook and stir after a few minutes. Mix up the shrimp so they cook evenly. Shrimp on the bottom will cook faster.

Cook until shrimp are cooked through -approximately 7 minutes with the lid on. The shrimp will lose their translucency and pink/whiten up when cooked.

Red Quinoa
Directions:

1 cup uncooked quinoa, rinsed and drained, for 1-1/2 cup water.
Heat water and quinoa to a boil.
Simmer until liquid is absorbed.

Serve the shrimp jambalaya over the red quinoa and top with extra red pepper flakes for an extra kick!

I have been watching "Beat Bobby Flay," have you? This dish could totally win! Delicious!
I have been watching Food Network’s  “Beat Bobby Flay,” have you? This dish could totally win! Delicious!

Ciao!

Penn Avenue Fish Company
2208 Penn Ave. in the Strip
http://pennavefishcompany.com/fresh_fish.html