Posts Tagged ‘quinoa’

Portabella Mushroom Stack

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Another recipe from my heroes at The Coup restaurant in Calgary, Ab. I’ll blog something different next – I promise! This recipe I have been meaning to try for awhile but I was a bit overwhelmed by both the ingredient list as well as the ‘stacking’ process. I had time tonight, and I happened to have everything on hand except for the sprouts so… I decided to go for it! I was pleased that it was not as difficult as I thought it would be! It was so filling I couldn’t finish it, but I was pleased with how it turned out. Next time, I will include the sprouts!

1 small eggplant
1 whole garlic bulb, roasted
3/4 cup quinoa, cooked
40 ml balsamic vinegar
2 tbsp olive oil
5 tbsp raw tahini
1/2 tsp salt
2 cups spring lettuce mix
4 portabella mushrooms, stemmed and even in size
2 tsp olive oil
1 medium shallot, peeled and thinly sliced
1 1/2 cup spinach or chard, chopped
1 large tomato diced
1/2 package sprouts
250 mls tahini lemon garlic dressing (recipe below)
50 ml hemp oil
4 beautiful mint leaves
4 lemon wedges

Puncture eggplant with a fork prior to broiling to release the pressure

Broil eggplant for approx. 30 minutes, or until a fork can puncture with ease. Flip eggplant at half time.

Let eggplant cool off in colander and peel off skin.

In a medium bowl, mix eggplant with garlic, quinoa, balsamic vinegar, olive oil tahini, and salt.

Place spring mix evenly on 4 plates and set aside.

In 2 separate pans, but simultaneously, pan sear the portabella mushrooms with olive oil , and sauté the shallots and greens.

Place a cooked mushroom on each plate, on top of the greens.

Find a round plastic container around the size of the portabella mushroom or smaller and about 4″ in height. (A metal cylinder will also work) cut off the bottom of the container and place on top of the mushroom. Pack 1/4 full of sautéed greens, 1/2 full with quinoa eggplant mix, 1/4 full with tomatoes and overflow top with sprouts. Pack down prior to pulling the container off. Carefully and slowly!

Drizzle spring mix and plate with dressing and hemp oil

Place mint on top of sprouts and lemon on the side!

Tahini Lemon Garlic dressing

1/4 cup tahini, raw
1 tbsp garlic, minced
3/4 cup lemon or lime juice, fresh
1/4 cup nutritional yeast (optional)
1/2 cup olive oil
1 tbsp sea salt
1/3 cup water
1 tbsp cracked pepper

Food process all ingredients until smooth
Salt to taste.

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Spicy Jalapeño Black Bean Burgers

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Bravely I took on the task of cooking dinner for 4. Potentially tricky as it was for 2 vegetarians and 2 non-vegetarians. Since I decided to cook a vegetarian meal, I felt like the pressure was on. Usually when I have guests over who are carnivores, I bravely venture into the land of purchasing and preparing meat. I struggle with this for all of the obvious reasons. For the first time ever, I decided to make it all veggie. I knew it had to be good. On the menu: pineapple salsa and guacamole with blue corn tortillas, spicy jalapeño black bean burgers and oven cooked sweet potato fries with chipotle mayo. It seemed like I had a delicious menu lined up, but I was nervous.

I would love to report the meal was a huge success, however I only won over my fellow vegetarian. The rest of the feedback consisted more of… silence. Not complaining, not overjoyed. I however, loved the spicy burgers! So, although I was quite pleased, I will continue on with my quest to create a burger that keeps everyone – meat-lovers included – coming back for more.

This spicy burger recipe is definitely still on my favourite list. I loved the sweet of the pineapple salsa combined with the spicy jalapeño. Play around with the amount of jalapeños to suit your taste buds.

1/2 cup quinoa
2 cups black beans
1/4 cup pickled jalapeños
1/2 cup red onion, diced
2 cloves garlic, minced
1 tbsp chia seeds
2/3 cups steel cut porridge oats
1 tsp salt
1 tsp pepper

In a small sauce pan combine 1/2 cup quinoa with 1 cup water. Bring to a boil. Reduce to low and cover for about 12 minutes or until water is completely absorbed. Fluff with a fork.

In a large bowl mix drained black beans, onion, jalapeño and garlic. Add quinoa. Using a hand-held immersion blender, combine ingredients until smooth. Stir in oats. Refrigerate for 30 minutes.

Using a 1/2 cup measure, scoop out mixture and shape into patties.
Pan fry burgers until golden brown. Top with a slice of cheddar cheese and serve with pineapple salsa and guacamole. Enjoy!

Layer extras in wax paper in an air tight container and refrigerate. Keeps well and it’s a delicious – not to mention kind of fancy, weekday lunch.

Makes 6 patties.
Each is 4 weight watchers points plus.

Mexican Quinoa Bake

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Mexican food is full of fresh ingredients and flavours. I love how there are tons of possibilities for vegetarian cooking. Not only is this recipe delicious, it is also high in protein and fibre. I first tried out a similar recipe in one of my favourite cookbooks, Quinoa 365 by Patricia Green and Carolyn Hemming. This is my version.

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Salsa
1/2 medium red onion, diced
3 medium vine ripened tomatoes, seeded and diced
1/2 cup fresh cilantro, chopped
2 tsp fresh lime juice
1 tsp salt

1 cup uncooked quinoa
I- 540 mL can black beans, rinsed
1 cup corn kernels (fresh if in season or frozen)

Seasoning
1 tsp chipotle chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp dried oregano

Fresh Veggies
I medium zucchini, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
I medium green jalapeño, seeds removed, finely chopped

I cup jalapeño jack cheese, grated

Start by mixing all of the salsa ingredients together in a bowl. Set aside; allow flavours to mix while preparing the other ingredients.

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Preheat the oven to 350 F and grease a 9 x 13 casserole dish.

In a medium sized saucepan, bring 2 cups of water and 1 cup of quinoa to a boil. Cover and turn heat to low. Cook for 10-12 minutes until all of the water is absorbed. Fluff with a fork.

While quinoa is cooking, start chopping the veggies. Combine all vegetables together in the bottom of the casserole dish and spread evenly.

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Once quinoa is cooked, add the black beans, corn and spices to the saucepan. Stir until mixed thoroughly.

Place the quinoa mixture evenly over the vegetables in the casserole dish.

Spread fresh salsa over top of quinoa mixture. Top with grated cheese.

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Bake for 25- 30 minutes until cheese is melted. Serve immediately and top with your choices of cilantro, salsa, tortilla chips, freshly squeezed lime juice or sour cream.

Cut into 12 pieces – 3 weight watchers points plus per piece (without additional garnishes)

Stuffed Acorn Squash

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1 medium sized acorn squash
1/2 cup uncooked quinoa
1 tbsp olive oil
1/2 cup white onion, diced
2 – 3 cloves garlic, minced
1/2 cup zucchini, shredded
1/2 cup carrot, shredded
1/2 cup white mushroom, diced
1/2 cup red pepper, diced
1/4 cup cherry tomato, halved
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
Salt and pepper to taste
1/2 cup freshly grated Parmesan cheese

Turn oven to 375 F

In a sauce pan, combine quinoa with 1 cup of water. Bring to a boil then allow to simmer with a lid on for 12 minutes or until cooked. Remove from heat.

Cut the acorn squash in half and remove seeds and pulp. Cook acorn squash face down either:
A) the oven in a shallow dish with a bit of water at 350 for 40 minutes or until soft.
B) in the microwave on a plate with a bit of water on high for 8 – 10 minutes or until soft.

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Allow to cool. Once cooled, spoon out cooked squash (careful not to puncture skin). Add squash to cooked quinoa. Mix together until smooth. Place squash shells aside, they will being used as bowls.

In a large frying pan or wok, over medium heat, add oil, onion, carrot and garlic. Cook until onion is soft. Add zucchini, red pepper, and mushrooms to wok and allow them to cook for 2-3 minutes. Finally, add tomato, parsley, basil, salt and pepper. Turn heat to low.

Spoon squash quinoa mixture into wok and mix all ingredients together. Let ingredients rest on low for 3-4 minutes.
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Place acorn skins in Pyrex dish. Scoop mixture from wok into the skins. Pack in with spoon. They will be more than full. Top with 1/2 cup Parmesan cheese. Bake for 35 minutes, then broil on high for 2-3 minutes until cheese is bubbling.

Serve hot.
7 weight watchers points plus

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