Tag Archives: quinoa

Triple Potato Curried Quinoa Salad

I had a few random leftover potatoes from various recipes and didn’t quite know what to do with them, so I made an alternative potato salad.  I used those potatoes, some leftover red pepper, and quinoa to make a great curried potato salad.  It would be great as a lunch salad, or a side to dinner. And, if you don’t like curry, you can easily leave it out.

Triple Potato Curried Quinoa Salad

Pieces:

  1. One sweet potato, peeled and diced into half inch cubes
  2. One white potato, peeled and diced into half inch cubes
  3. 5-6 small red bliss potatoes, washed and cut into half inch cubes
  4. 2 red peppers, cut into half inch squares
  5. 1 tsp. cinnamon
  6. 3 tsp. curry powder
  7. 2 tbsp. vegan butter
  8. 2 tsp. smoked paprika
  9. 1 cup quinoa cooked to package directions
  10. 2 tbsp. olive oil
  11. 3 tbsp. white wine vinegar
  12. 2 tbsp. honey
  13. 2 tbsp. dijon mustard
  14. 1 tsp. curry powder
  15. 1 tsp. white sugar
  16. 1 tsp. ginger
  17. salt and pepper

Process:

  1. In a large skillet, combine the sweet potato cubes, white potato cubes, and red potato cubes with the cinnamon, 3 tsp. curry powder, smoked paprika, and butter.
  2. Cook on medium heat, covered, until potatoes are a little bit harder than fork tender, about 10 minutes.  Stir every couple of minutes.
  3. Add the red peppers and continue to cook until red peppers and potatoes are tender, about another 4 minutes.  When cooked, take off heat and let cool.
  4. Cook the quinoa to package directions.
  5. In a salad dressing shaker, or a bowl, combine the olive oil, white wine vinegar, honey, dijon mustard, 1 tsp. curry powder, sugar, ginger, and a pinch of salt and pepper.  Shake/mix vigorously.
  6. In a serving bowl, combine the potatoes and red peppers with the quinoa, and pour dressing on top.  Mix well and serve!

triple potato

Happy Allergy Free Eating!

 

 

 

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Buttered Salmon over Lemon Quinoa

I had a request for a quinoa recipe the other day… so I found some salmon on sale at the store, some quinoa in my cupboard, and some pots and pans on the stove!  Quinoa is a great grain, boasting high fiber and protein… 6 grams of protein and 3 grams of fiber in a quarter cup dry serving.  It’s a great gluten free alternative… especially when rice is getting boring.

Buttered Salmon over Lemon Quinoa

Pieces:

  1. one cup dry quinoa grain
  2. 2 salmon steaks, boneless
  3. 3 cups mushrooms
  4. one half bunch asparagus stalks, rough ends cut off
  5. 2 tbsp. vegan butter
  6. 1 tbsp. olive oil
  7. one half cup lemon juice
  8. 2 tsp. grated lemon zest
  9. 4 dill stalks, or about 2 tbsp. chopped dill
  10. one half cup water
  11. salt and pepper

Process:

  1. In a large saute pan, cook the quinoa according to package directions.  (It is about 1 cup quinoa to 2 cups water… bring the water to a boil, add the quinoa, cover, and let simmer until the water is absorbed.)
  2. While the quinoa is cooking, saute the mushrooms and asparagus in the olive oil and salt and pepper.  Saute them on medium heat until tender.  Add one quarter cup water if needed.
  3. While the veggies and quinoa are cooking, saute the salmon.  Put the butter in a saute pan, and melt over medium heat.  Place the salmon steaks skin side up.  Add the dill and lemon juice.
  4. Let the salmon cook about 5-7 minutes.  Add one quarter cup water if the pan gets dry.  Heat until cooked through.
  5. Add the lemon zest and a dash of salt and pepper to the quinoa.  Fluff with a fork.
  6. Serve the quinoa on a plate, topping with the asparagus, mushrooms, and salmon on top.
  7. Enjoy hot!

Happy Allergy Free Eating!

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Blood Orange Quinoa Salad

Always looking for lunches that don’t involve a sandwich, I often turn to quinoa.  Quinoa is a grain that is gluten free and full of fiber and protein (about 5g fiber and 9g protein per serving).  It really is an underestimated (and under eaten!) grain.  You cook it like pasta, but it has much greater staying power than pasta does because of its high protein content.

This week, I cooked a pot of quinoa and roasted red peppers, zucchini, and eggplant in the oven to make roasted vegetable quinoa salad.  It is a filling lunch that gets me going through the day.  Just toss over lettuce and you have a variation on your regular standard salad.

But, my favorite part of my lunch this week was the vinaigrette that I tossed the salad with.  I used blood orange vinegar and fresh blood orange juice with some olive oil and ginger… yum!  It really added a nice zing to the salad.

Blood Orange Vinaigrette

In a bowl or salad dressing shaker, combine:

  1. 3 tbsp. blood orange vinegar (I easily found it at Whole Foods)
  2. juice of one half of a blood orange
  3. 2 tbsp. olive oil
  4. 1 tsp. ginger
  5. salt and pepper to taste

Whisk and pour over roasted vegetable quinoa salad or your favorite salad.

A delicious and spring like break to winter!

Happy Allergy Free Eating.

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Two New Gluten Free Favorites

I recently found two new gluten free products that I want to share with you.  One is a breakfast item and one is a snack item… both tough parts of the day to be gluten free!

Cocomama Cereal is a new product that my mom found online. It is made from quinoa, which means that it is naturally gluten free and high in protein.  Similar to oatmeal.  Breakfast is the toughest part of the day for me, so when I found out about Cocomama, I was happy to give it a taste.  I ordered the cereal packages online, and they arrived within 48 hours of my order… talk about fast service!  I ordered 6 single serving packages of this quinoa cereal for $25 (including shipping), which is a bit pricey for “cereal” but I was eager to try it.  Among their 4 varieties, I ordered the honey almond.

I poured one package into a bowl and heated it in the microwave for about 1 minute and 30 seconds.  It looked delicious, but I added some soy milk just to give it a more soupy texture.  At first bite, it was pretty good!  I liked the flavor, the consistency, and the nutritional facts.  Each package boasts 250 calories, 3 grams of fiber, and 5 grams of protein.  Pretty impressive for a breakfast cereal.  Furthermore, it did keep my appetite in check until lunch!  Overall, a great product, but I would like to see the price drop a bit.  (Although, they did give me a coupon with my order!)

The other product I recently found was the Kind Bar.  Kind Bars are like granola bars, but gluten and dairy free because most of them are made with just fruit and nuts.  I have seen Kind Bars in Starbucks with other snack items, and recently also found them at Whole Foods.  I bought one to try as an afternoon snack… and it was one of the most delicious “granola” bars I have ever had!  I bought the Almond and Coconut one for about $1.79.  It was sweet, very coconutty, and also very filling.  I was very sad when I realized the package was empty!

I will definitely buy these again as an afternoon snack, or as part of my lunch.  Their slogan is “wholesome ingredients you can see and pronounce,” which is not only true, but comforting.  I love reading ingredient lists that only have a few raw ingredients because you can feel good about snacking.  If you look on their website, you can see how many different varieties there are, and how many different products they have.  I can’t wait to try more!

Happy Allergy Free Eating!

 

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