Sprouted Quinoa with Sundried Tomatoes, Bacon and Feta

I discovered this delicious combination tonight as I was searching my kitchen as usual, wondering what in the world to make for dinner- or I should say, how to make it tasteful enough for everyone to enjoy it. First, we have my wonderfully patient, and always complimentary husband, Sam, who will eat anything I cook (no matter what it might look like- he's such a good sport!), especially so the kids will eat it. Gary, I'm not worried about. The four year old who used to be our pickiest eater, is now our most willing taste-tester, and exotic food connoiseur. Gracie, however, has gone from the girl who eats anything, to the girl who won't touch it, even if she likes all of the ingredients, if it doesn't look good. And Nicole, who is very vocal, and very opinionated when it comes to something she doesn't think she'll like. So, as you can see, it causes me a little bit of stress if I don't have a meal I am absolutely sure they will love and devour! Well, tonight I had some ingredients on hand that I knew they would eat, so I thought I would try them together- and it worked! Simple, and quick, this meal takes just a little bit of preparation, but is well worth your time. At least, that's what I think. You'll have to make it and tell me what you think! So, this is what you need: 1 1/2 c. Quinoa, sprouted (This is easy, I promise! Just pour your measured Quinoa into a glass jar or bowl the night before, add a Tablespoon of plain yogurt- or the whey from it- and soak it overnight. In the morning, rinse and drain your quinoa, and by the time you are ready to cook it, it will have sprouted- growing cute little tails. Congratulations! You have literally turned this nutritional little seed into a vegetable!) 3-4 sun-dried tomato halves, chopped 1 Tbsp. Bacon fat, from uncured, natural bacon - the less chemicals, nitrates, and preservatives, the better! 1/2 small onion, diced 1 clove garlic, minced 2 tsp. dried parsley 1/2 tsp. salt, to taste Feta cheese, to top. After sprouting the quinoa, add to a small pot of boiling water, and cook for 5-10 minutes, until quinoa is soft and chewy, but not mushy. Drain quinoa and set aside. Add bacon fat to a skillet. Add onion and saute for 5 minutes, then add garlic, tomato, and remaining spices. Add quinoa, and 1-2 Tbsp. of water to create some steam. Cover and cook about 5 more minutes until ingredients are combined. Remove from heat. Top with cheese and serve. Serves 5-6 So, what did you think? Would you make any modifications?

Quinoa Pilaf

1 Tbsp. coconut oil
1/2c. chopped onion
2 carrots, chopped
1/2c. celery, chopped
1c. quinoa, rinsed
2c. vegetable broth
2/3c. chopped walnuts
1/4c. chopped fresh parsley (I've also used cilantro)

Heat oil in saucepan over medium heat. Saute onion for 5 minutes, or until translucent. Add carrot and celery, and saute for 5 more minutes. Stir in quinoa and broth and bring to a boil. Reduce to simmer, cover and cook 15 minutes, or until quinoa is tender and fluffy. In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.
I have often served this as a side dish, or add chicken or shrimp and serve as a meal! Enjoy!

Quinoa with Toasted Almonds and Cranberries

I got this recipe from the back of the package of quinoa I purchased, and it's delicious!

1 c. Quinoa, well rinsed and soaked for 30 minutes
1 1/2c. water (or reduced-sodium chicken or vegetable broth)
1 cube broth stock cube*(unless already using broth instead of water)
1/4t. salt
1/2c. blanched, sliced almonds
1 cinnamon stick
1 bay leaf
1/2c. dried cranberries

In 2 qt. saucepan, bring water and stock cube (or broth) to a boil. In a separate skillet on medium heat, stir and toast almonds until golden. Add quinoa, and stir and roast quinoa until dry and turning color. Transfer quinoa and almonds to a saucepan. Addbroth stock cube  (or just broth), salt, bay leaf, and cinnamon stick. Return to a boil, cover, and simmer for 20 minutes. Remove from heat and allow to sit for 5 minutes. Fluff gently with a fork and serve.

This is great for breakfast, or a great snack when you need something sweet and savory!

Summer Favorites

So most people who have ever eaten with me during the summer already have these recipes, but I thought it might be good to repost them for anyone who might have missed them! Thought I would start with the Quinoa ones. I love this little grain. It is gluten free, has protein and a yummy nutty flavor. Make sure you rinse it well before you cook it. It is a 1:2 ratio of grain to water, just like rice.

Citrus Quinoa Salad

1 cup quinoa

1 cup diced cucumber

½ cup diced figs, apricots, or raisins

½ cup mandarin orange sections, halved

¼ cup sunflower seeds or almonds

2 diced green onions

2 tbs chopped cilantro or parsley

Dressing:

1 tsp lemon rind

3 tbs lemon juice

1 tbs sesame oil

1 tsp sugar

½ tsp cumin

Rinse quinoa thoroughly in running water. Boil 2 cups of water. Stir in quinoa. Simmer for 15 minutes or until water is absorbed and quinoa is transparent. Drain and let cool.

Combine salad ingredients in bowl with quinoa. Pour dressing over salad and toss. Salad can be stored in fridge for up to 3 days.

Vegetarian Taco filling (Using Quinoa)

Cook Quinoa like rice, using a 2 to 1 water to Quinoa ratio (I actually use a little less water)

For approximately 6- 1 cup servings:

2 cups water

1 cup Quinoa

Place both in pan at med high heat until boiling, then cover and simmer for approximately 15-20 minutes. Quinoa will be translucent and a light color.

While it is still hot, add:

1 can tomatoes

1 can black beans

1 can of corn (I use the Mexican kind) You can also use frozen, but cook first

Then add to your taste:

Cumin

Garlic

Cilantro

Green onions

Can of diced chilies

Or any other spice or food you prefer!

(YES! It is THAT easy)

Serve with Tortillas, shredded cheese, salsa, sour cream, avocados or other favorites to personalize flavor!