Red Quinoa With Vegetables, Almonds, and Cheese

If you’ve been reading my blog for awhile (thank you to those who have!), you’ve already heard me discuss the importance of listening to your body’s cravings and eating with the seasons.  Last night was a perfect example of this.  I had bought all the ingredients to make this recipe for a red quinoa salad for dinner, but when dinnertime rolled around, my body wasn’t craving a salad at all, but instead a hot meal.  This is completely natural to experience as the warmer months transition to the colder Fall and Winter months. Our bodies crave cooling foods in the Spring and Summer (think salads and fresh fruit), and warmer foods in the Fall and Winter (stews, soups, and hearty meals). So I took the red quinoa and scavenged through my fridge to come up with this delicious recipe.  I hope you enjoy it!

 

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Ingredients  (2 servings)

-1 cup red quinoa, rinsed thoroughly under cold water.  Use your fingers to lightly rub the grains together.

-3 cups water

-1/2 bouillon cube

-2 carrots, thinly sliced

-6 oz. shitake mushrooms, thinly sliced

-1 large shallot, thinly sliced

-6 asparagus stalks, chopped into 1/2 inch pieces

-Garlic powder or 2 cloves fresh garlic, minced

-2 handfuls unsalted almonds, chopped

-Ricotta salata cheese to top (or other favorite cheese)

-salt, pepper

 

Instructions

  1. Turn oven to 425 degrees F.  Add the rinsed quinoa to a medium-sized pot with the water, salt, and the bouillion half.  Stir to mix in.  Bring to a boil, then cover and reduce to a simmer.  Cook for 20 minutes or until water is absorbed.  Drain water in a strainer if necessary at the end of cooking then add the quinoa back to the pot.  Fluff with a fork.
  2. While the quinoa cooks, heat a large skillet over medium-high heat.  Add olive oil. When the oil is hot, add all the vegetables to the pan to saute.  Add pepper and the garlic powder, but no salt yet.  Add more oil if necessary.  Cook for about 5-8 minutes, stirring occasionally, or until browned and softened. Add salt the last couple minutes of cooking.
  3. Place the chopped almonds on a piece of tin foil and toast in the oven for 2-3 minutes. Remove and turn off the oven.
  4. Combine the quinoa, vegetables, almonds, and top with ricotta salata.  Serve in bowls.  Enjoy!

 

Delicata Squash and Black Bean Tacos

These tacos are so delicious I nearly forgot to snap a photo for this post because I was too focused on eating them. Rarely do I have vegetarian tacos, but seeing how my New Years resolution was to do more meatless meals, I decided to try something different with one of my favorite winter vegetables, delicata squash. I roasted the squash and paired it with black beans, pickled shallots, cilantro, lettuce, pomegranate seeds and sour cream with spices. The recipe can be made vegan simply by removing the sour cream.  So delicious and quick to make!

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Ingredients

(enough for 1 really hungry person, or 2 moderately hungry people)

-1 delicata squash

-1 small head of lettuce, chopped

-cilantro, chopped

-pomegranate seeds

-1 shallot, sliced

-1 can black beans, drained and rinsed

-organic corn tortillas

-sour cream

-cumin

-chili powder

-garlic powder

-chipotle seasoning

-1/4 apple cider vinegar

-1 tbs sugar

-extra virgin olive oil

-salt

-pepper

 

Instructions

  1. Heat oven to 425 degrees F.  Peel squash and cut it into 1/4 inch rounds.  Remove seeds, cut rounds into halves and place in a bowl.  Drizzle with olive oil and sprinkle with chili powder, salt, and pepper.  Place on a lined baking sheet and roast for 20-25 minutes.
  2. In a small bowl, combine shallots with vinegar, sugar, and salt for a quick pickling.  Stir every few minutes while the squash cooks.  In a separate small bowl, combine sour cream with chipotle seasoning.
  3. Heat drained black beans in a small saucepan over medium heat.  Add cumin, garlic powder, salt, and pepper. Stir every few minutes until hot.
  4. Heat tortillas on the stovetop by placing them directly on each open burner and toasting over medium heat.  Flip as each side starts to brown.
  5. When squash is done, put tacos together by filling them with sour cream, squash, drained shallots, beans, lettuce, cilantro, and pomegranate seeds.

 

Let me know what you think!