Tag Archives: quinoa

Chickpea Quinoa Salad

Looking for healthy cheap lunch options or a quick dinner? Take that leftover grain and left over legume and make a nutritious delicious meal of it!

You need:

Red onion, 1/4 chopped

Lime, 1/2 juiced

cucumber, 1/2 chopped

Garbanzos, about 1 cup cooked

Wild rice/quinoa blend, 1 cup

Avocado, 1/3, chopped

Salt/pepper to taste
Simply combine all ingredients in a large bowl and enjoy! Put on crackers, in a wrap, on greens, or simply eat with a fork! This is one well rounded, balanced, and filling meal!

Enjoy!

Kabacho Quinoa Salad

This is simple, nutritious, healthy comfort food!  Just some of my favorite basic ingredients todd together, delicious served warm or cold.

You need:

1/2 medium kabocha roasted at 450F for 20 min each side, with coconut oil and salt

1 cup dry quinoa, cooked with salt and grated lemon zest

Asparagus steamed, about 8 stalks

Salt/ pepper to taste

Dash nutmeg 

1tsp olive oil 

Lemon juice, 1 lemon

1tsp lemon zest

Cilantro, green onion, avocado for garnish
Simply roast your squash, make your quinoa with salt and lemon zest, steam and chop your asparagus.

Then toss together with salt pepper Ana a hint of nutmeg, garnish and/or toss with cilantro, green onion, and/or avocado. Top with walnuts or sunflower seeds of you like! Enjoy! So simple, so filling and tasty 🙂
   
    
    
    
    
    
   

Quinoa Kale Salad

This meal is vegan, gluten free, and protein/nutrient packed! And did I mention that it’s gorgeous?

1 cup cooked quinoa, cooled
1.5 cups kale
1/2 red onion
Handful chopped parsley
Butternut squash cubes 1.5 cup
Pecans crusted with nutritional yeast
Lemon 1/2 juiced
olive oil, drizzle (optional)
handful dried cranberries

rosemary and salt for roasting the squash

Start by roasting your butternut squash. Mine was SO beautiful that I found today, it looked like a papaya! Anyways, chop into less than 1 in cubes (mine aren’t perfect cubes, but make them all about the same size to cook evenly). Spray with coconut oil spaced out evenly on a cookie sheet. Top with freshly chopped rosemary and sea salt to taste.
Roast for about 1 hour at 375.

Take out and cool.

Clean and devein your kale. I used curly kale but any kind works.

Chop into small pieces and combine in a large bowl with quinoa, onion, parsley and drizzle with your lemon and olive oil.

Pecans were tossed in coconut oil then dipped into nutritional yeast for coating, then baked also at 350 for 5min. Careful, unless your use raw pecans, they will burn quickly.

Toss and enjoy! Keeps well compared to other salads since kale is slow to wilt 🙂

Other suggested toppers/substitutions include:
pomegranate instead of dried cranberries
sunflower seeds/slivered almonds instead of pecans
roasted squash seeds (coconut spray, garlic powder, crushed red pepper, oregano, salt 8 min 375)
substitute butternut squash for kabocha or even persimmon

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