Quinoa Bean Tostadas

These tostadas were inspired by the Chicago Diner's avocado quinoa tostadas. I quickly became addicted to these after moving to Chicago. For my version I just used store-bought corn tostadas and topped with a parsley-based Chimichurri sauce. You can purchase chimichurri in the store or attempt your own homeade.

I'm a fan of Frontera's Tomatillo salsa!

• 1 cup quinoa, uncooked
• 2 cups water or broth
• 1 can refried black beans
• toastadas
• chimichurri sauce or tomatillo salsa
• Roma tomatoes, diced

1. Rinse quinoa until water runs clear. Drain in fine mesh sieve. 
2. Bring 2 cups water or broth to a boil with quinoa in medium saucepan. Reduce heat to low, cover, and simmer for about 15 minutes until all water is absorbed. Set aside.
3. Pre-heat oven to 375 degrees F.
4. Assemble your tostadas by placing a layer of refried beans on top of the tostadas, followed by the quinoa. Place on cooking tray and placed in oven for 10-15 minutes, or until beans are heated through. 
5. Top with chimichurri, avocado and diced tomatoes. 

Quinoa Berry Salad

It's been so hot here in Chicago these past few days. As much as I love cooking, I can't stand how hot it makes our little apartment when it's already 90 degrees outside!

So... here's an easy crisp salad with juicy strawberries and quinoa for protein! I topped my salad with Maple Grove Farms Strawberry Balsamic.

Ingredients

• 1/2 cup dry, uncooked quinoa (can use red or white quinoa)
• handful of toasted pine nuts, sliced almond, etc. (optional)
• 1/2 cup sliced strawberries
• 2 cups mixed greens (or any other salad mix)
• 1/4 cup sliced carrots
• 1 organic apple, sliced (optional)
• dressing of your choice (I used strawberry balsamic)

1. To cook quinoa: Measure out 1/2 cup quinoa and then rinse under water in a fine mesh strainer. Bring 1 cup of water to a boil in small saucepan, add quinoa, simmer on low (covered) until all water is absorbed (about 15 minutes).
2. If you haven't already toasted your pine nuts/almonds, do so now.
3. Mix all your ingredients together in a big bowl, and drizzle with dressing!

Cranberry Quinoa Pilaf (with almonds)

I've kind of been on a Quinoa kick lately. I find that I like this dish better the next day after it has chilled in the fridge!


Ingredients

• 1 Tbsp. extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 cup uncooked organic Quinoa, rinsed and drained
• 2 cups vegetable broth
• 3/4 cup dried cranberries (or cherries)
• 2/3 cup sliced almonds (or Pine Nuts), toasted

1. Heat olive oil in a medium saucepan over medium-high heat. Add the onion and cook until softened, about 3 minutes. 
2. Add the rinsed and drained quinoa and toast it with the onion, stir constantly for about 1 minute. (see photo below)
3. Stir in the vegetable broth and bring to a boil. Reduce heat to medium- low, cover and simmer for about 10 minutes.
4. Stir in the cranberries (or cherries), cover again and cook until all liquid is absorbed, about 7 minutes.
5. Throw in the toasted almonds (or pine nuts) and serve.

             * Recipe Source: Whole Foods Market

Step #2, toast the quinoa with onion.

Coconut Curry Lentil Stew (with Quinoa)

All about QUINOA...

From WHFoods.com: "A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients."

A warm and filling dish full of protein!

Ingredients:

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 2 Tbsp. coconut oil (or canola oil)
• 1 yellow onion, diced
• 1 Tbsp. minced ginger root (or pureed)
• 6 cloves garlic, minced
• 1 can (14 oz.) of Muir Glen Fire Roasted tomatoes
• 1 extra cup of veggie broth or water
• 1 can (14 oz.) Lite coconut milk 
• 3 Tbsp. brown sugar (optional)
• 1 Tbsp. cinnamon
• 3 Tbsp. curry powder
• 2 Tbsp. ground coriander
• pinch of cayenne (optional)
• 2 cups red lentils

Rinsing quinoa in fine mesh strainer.

Directions:

1. Soak the quinoa in a bowl with cold water for at least 5-10 minutes. Drain and rinse using a fine mesh strainer. Set aside.
2. Bring the 2 cups of veggie broth (or water) to a boil in a medium saucepan. Add the quinoa and cover. Reduce the heat to med-low and simmer until most of the liquid has been absorbed (approx. 10-15 minutes). Remove from heat, cover, and set aside.
3. Melt the 2 Tbsp. coconut oil in a large saucepan over medium heat. Add the diced onion and garlic. Cook until the onion is a bit translucent and has softened a bit (~5 minutes) being careful not to burn the garlic.
4. Stir in the can of tomatoes, the extra 1 cup of veggie broth (or water), and the can of coconut milk.
5. Add the brown sugar, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium-high heat, then add in the lentils. Cook just until the lentils are tender, about 15 minutes. Stir OFTEN so the lentils don't burn to the bottom of the pan.
6. Once the lentils are finished, serve the mixture over quinoa.