Sat am. Went out bought a cucumber, sweet onion and some tamari to make the cucumber quinoa salad that was made in class. Our house has a lot of quinoa in stock so I cooked up 2 cups of quinoa. Doubles in amount when cooked.
Used half to make up a half recipe for 6 instead of 12.
Left the tamari out of the salad dressing as I have a housemate who avoids soy along with gluten and dairy. Added a little more salt to the dressing to make up for the missing tamari. I also was out of brown rice vinegar so I substituted white wine vinegar.
Tasted great. Have enough for two lunches and also leftovers for the house.
Tomorrow morning I am going to do breakfast
BlueBlueberry Lemon Breakfast Quinoaberry Lemon Breakfast Quinoa
1 cup quinoa
2 cups nonfat milk (may try almond millk)
1 pinch salt
3T maple syrup
½ lemon, zested (will use an orange cause that is what I have)
1 Cup blue berries
2 tsp flax seed
Rinse quinoa in a fine strainer with cold water to remove beterness until water runs clear and no longer frothy
Heat milk in a sauscepan over medium heat until warm, to 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir in mple syrup and lemon zest into the quinoa mixture. Gently fold blueberires into the mixture.
Divide mixture between 2 bowls; top each with 1 tsp of flax seed to serve.
As soon as I started cooking this morning I realized I couldn’t use the quinoa I cooked yesterday as this recipe is for cooking the quinoa in the milk. So new batch for this breakfast cereal.
Liked it fine, Had a sweet taste to it with the maple syrup. Blueberries were from the Gunflint trail Summer 2014, luscious. Housemate added peanut butter to his and had seconds. Quinoa isn’t his favorite, says he doesn’t like the flavor. Told him how rinsing the grain makes a difference in remove the bitter flavor. When asked how he liked the flavor in this, he commented the orange zest helped a lot. May or maynot make this again. I know I can for something different, although I don’t like watching over breakfast for 20 minutes.
MUSHROOM & SPINACH QUINOA “RISOTTO”
An protein-rich alternative to risotto that takes half the time!
- 1 cup dry quinoa
- 2 cups water
- 1 teaspoon coconut oil
- ½ yellow onion, chopped
- 2 garlic cloves, minced
- 8 oz sliced mushrooms
- 2 tablespoons tamari or soy sauce (or coconut aminos)
- ½ cup water
- salt and black pepper
- 1 cup spinach, roughly chopped
- Combine the quinoa and water in a sauce pot over high heat, bring it to a boil, then cover and reduce the temperature to low. Allow to simmer for 15 minutes, or until all of the water is absorbed.
- While the quinoa is cooking, melt the coconut oil in a skillet over medium heat and saute the onion for 5 minutes. Add in the garlic and mushrooms and continue to saute until the vegetables are tender, about 5 more minutes. Transfer half of the cooked veggies into a blender, and blend with the water and tamari to create a silky smooth sauce.
- Once the quinoa is cooked, add it to the skillet with the cooked veggies and stir in the sauce. Add in the fresh spinach and season with salt and pepper, stirring well until the spinach is wilted. Serve warm.
Made the above recipe using quinoa I had in the fridge. Didn’t take long, followed the recipe, tasted it, was not enough flavor so I added some more tamari and it was good.
Housemate was complaining about too many mushrooms and spinach going bad. I took care of both, so there. Also have left overs for lunch. That’s my blog and I still have quinoa left to use. hmm something for breakfast with a banana?