Quinoa Collard Wraps

Quinoa Collard Wraps
(makes 4 wraps)

8 large collard greens leaves - washed and dried
2 cups quinoa - sprouted or cooked 
1 tablespoon sesame tahini
freshly squeezed lemon juice
1 cup roughly chopped carrots
1 tablespoon freshly grated ginger
1 small shallot - chopped 
1 tablespoon of miso paste (I used unpasteurized chickpea miso from South River)
1 teaspoon honey
3 tablespoons rice vinegar 
1 tablespoon sesame oil (decreased from the original 3 tablespoons)
1/4 teaspoon sea salt 
2 cups of grated raw beets
1 avocado - peeled, pitted and sliced
1 cup sprouts or microgreens

Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf.
Mix tahini and a bit of lemon juice into the quinoa, set aside.
Combine carrots, ginger, shallot, miso paste, honey and vinegar in a food processor until smooth, adding sesame oil and salt at the end.
Using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface. Place an even amount of carrot spread in each wrap. Top with quinoa, followed by beets, avocado and sprouts. Fold the collard sides over and roll tightly like a burrito. You can serve it immediately or store in the fridge, wrapped, for about 2 days. 

Quinoa Taco Salad

Quinoa "taco" salad
Averyhappymama adapted from Gluten Free Goddess

1 package Far East quinoa roasted red pepper and basil blend cooked according to package directions and fluffed with a fork
Extra virgin olive oil, as needed
Juice from 2 medium, juicy limes
2-3 tablespoons fresh chopped cilantro or parsley
1 half small red or purple onion, diced fine
1 small yellow bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)
1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
tortilla chips
1 large avocado, pitted, peeled, diced

Instructions:

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. 

Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.

Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.

Serve with an extra lime wedge and if desired salsa.

Add black beans if desired.

Add sliced red or yellow cherry or grape tomatoes, if you desire.

Sprinkle with the cheese of your choice.


Serve with mango if desired.

Quinoa Summer Salad

Quinoa Summer Salad
~rls2007~

1 cup pre washed qunoa
2 cups chicken broth
2 cloves crushed garlic

2 tablespoons fresh squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons red or white wine vinegar
3 cloves crushed garlic
1/2 teaspoon onion powder
salt and pepper to taste

1/2 cup diced zuchinni
1/2 cup diced summer squash
1/2 cup shredded carrots
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/4 cup diced red onion
1-2 cups halved grape tomatoes
1-2 cups halved fresh mozzarella balls or 1 cup diced provolone cheese

Directions:

1.  Add quinoa, chicken broth and garlic to a pot and bring to a boil.  Cover and simmer 10-15 minutes until liquid is absorbed and quinoa is fluffy.  Set aside to cool.  Once cool, place in a container in the fridge until cold.

2.  Whisk together lemon juice, oil, vinegar and seasonings until combined.  Set aside.

3.  Chop all veggies and cheese and add to large bowl.

4.  Add quinoa to veggies and pour dressing over.  Toss until well combined.  Adjust seasonings as desired.

Cheesy Quinoa Mac and Cheese

• 1 1/2 cups quinoa, rinsed and drained
• Veggies of your choice (optional)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup soy milk or non-fat milk
• 1 1/2 cups grated Cheddar cheese, more for sprinkling
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping
• Toppings (optional)- salsa, hot sauce, sour cream, scallions

    

1. Lightly saute any veggies you would like in this dish. 
2. Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)
3. Preheat oven to 350 F. Coat 13x9 inch dish( or 8 individual ramekins) with cooking spray.Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt.  Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned. 

Source: http://aroundthetableri.blogspot.ca/2012/02/cheesy-quinoa-mac-cheese.html?m=1

Baked Peruvian Quinoa and Cheese

Baked Peruvian Quinoa and Cheese, Ness413 via vegetariantimes.com

· 2 tsp. olive oil

· 1 medium leek, white and pale green parts halved and sliced (1 cup)

· 1/2 cup diced red bell pepper

· 1/2 cup diced green bell pepper

· 1 1/2 cups quinoa, rinsed and drained

· 2 cloves garlic, minced (2 tsp.)

· 2 large eggs

· 1 cup nonfat milk

· 1 1/2 cups grated Cheddar cheese (4 oz.), plus more for sprinkling, optional

1. Heat oil in medium saucepan over medium heat. Add leek and bell peppers; cover, and cook 5 minutes, or until tender. Stir in quinoa and garlic, and cook, uncovered, 3 to 4 minutes, or until quinoa grains turn opaque.

2. Add 3 cups water, and season with salt. Cover, reduce heat to medium-low, and simmer 3 to 4 minutes more, or until most liquid has been absorbed. Remove from heat, and let stand 5 minutes.

3. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Transfer to prepared baking dish, and bake 30 to 35 minutes, or until browned around the edges and on top.

Mandy - yeah, the cooking time was way off in the recipe, should have mentioned that. I probably simmered the quinoa for 15 min or so before baking. My stomach is a little settled now and when DH had the leftovers last night, it didn't smell so bad. I think if I make it again, I'd somehow want it to be creamier ala mac n cheese. Maybe omit the eggs and make a bechamel sauce from the milk with a little flour and the cheese. Then combine and bake. We'll see. Glad you liked it. I was thinking it needed a little more flavor, maybe some chili powder or something. DH topped his with some sour cream and loved it.