"Cheezy" Quinoa with Broccoli

Hey Babes!

When I cook grains, I like to make up a big batch of them so I have lots and lots leftover for other dishes throughout the week.  Last night, I whipped up a huge batch of quinoa and used some of it to make a yummy and comforting supper:  "Cheezy" Quinoa with Broccoli.  Kind of like mac and cheese with broccoli, but gluten free, low fat, high protein and of course, vegan!  It was so luxurious and rich but yet so nutritious, I knew I would have to share it with you right away!  I used some of the leftover quinoa in my lunch today, a salad with spinach, avocado, sunflower seeds and a lime-macadamia dressing - so good!  The rest of the leftover grains will either get rolled into nori to make veggie sushi rolls or baked into quinoa omelet breakfast muffins!  Recipes will follow. . . <3

 

"Cheezy" Quinoa with Broccoli

Ingredients:

- 1 cup quinoa

- 2 cups broccoli, chopped into itty bitty florets

- 1/4 cup tahini

- 1 clove garlic, finely minced

- 1 tbsp white miso paste

- 1 tbsp Dijon mustard

- 2 tbsp tamari soy sauce

- 1 tbsp olive oil

- 2 tbsp lemon juice or apple cider vinegar (or both!)

- 1/2 cup nutritional yeast

- S&P to taste

Bring 2 cups of water to a boil in a large saucepan and stir in the quinoa.  Reduce the heat to a low simmer and cover the pot with a lid.  The quinoa should be cooked in about 15 minutes.  You'll be able to tell when it's cooked as the little "tails" become present and the grains have doubled in size.   

Turn off the heat, add the broccoli and cover with the lid while you make the sauce.  This steams the broccoli ever so slightly, so the texture is more tender but the nutrients are better preserved.

Whisk together all the other ingredients except the nutritional yeast and season with salt and fresh ground pepper.  If you find that your sauce has turned into a super thick paste (tahini can be funny that way), just add a tablespoon of water at a time and stir it well until a saucier consistency is reached.  

Stir the sauce and nutritional yeast into the quinoa and broccoli and re-season with salt and freshly ground pepper.  

Nosh!

XOXO

V.V.          

Red Quinoa Salad with Chickpeas, Cherry Tomatoes and Herbs

Hey Babes!

          It's time to admit it.  Summer is coming to an end.  I know this because the Starbucks Pumpkin Spice lattes are back (which are tragically not vegan - order a soy Cinnamon Dolce latte instead, you'll still feel the cinnamony love).  Before things get too chilly, make the most of the last summer tomatoes and try this awesome salad recipe out!  I whipped it up in a hurry to bring to my darling friend Kerri's BBQ and it was a HIT! 

If you love quinoa, you will REALLY love it's scarlet sister, Ms. Red Quinoa.  It still has the bran on it (kinda like the difference between white and brown rice) and is chewier in texture and even nuttier in flavor.  I love it and I know you will too!  

Red Quinoa Salad with Chickpeas, Cherry Tomatoes and Herbs

Ingredients: 

- 2 cups cooked red quinoa, cooled to room temp (white would be just dandy too)

- 1 can chickpeas, drained and rinsed well

- 1 pint red cherry tomatoes (about 2 cups, if you're getting them from the garden and not the grocery store)

- 1 pint yellow cherry tomatoes

-  10 to 12 handfuls of organic baby greens

- 1/3 cup roughly chopped mint

- 1/3 cup roughly chopped cilantro

- 1/3 cup roughly chopped basil

- 1/3 cup roughly chopped flat leaf parsley

- 6 scallions, thinly sliced

for the vinaigrette:

- 2 cloves garlic, minced

- 1 tbsp dijon mustard 

- 1 tbsp agave syrup

- juice of 1 lemon

- 1/4 cup red wine vinegar

- 1/2 cup olive oil

- S&P

 

Combine all of the vinaigrette ingredients in a mason jar.  Screw on the lid.  SHAKE IT BABY!  Taste and season with S&P.  Wasn't that easy?

In a large bowl, layer in your salad greens, quinoa, chickpeas, tomatoes, herbs and scallions.  If you are bringing in to a BBQ, the salad will travel well this way.  When you are ready to serve, drizzle your dressing over the salad and gently toss until everything has a nice gloss.  Turn out onto a serving platter and enjoy with friends or take the bowl and a fork, find a secret hiding place and eat the whole thing yourself. . .

XOXO

V.V. 

African Peanut Soup with Quinoa

Holy cow do I really have 21 followers?!

That's super awesome guys, and some of you aren't even my close friends and family, so I know this wee speck in the vast infinity of the blogosphere is gettin' out there in some little way :)

(not to say I don't LOVE that my friends and family follow V.V.! <3)

I figured out that you can actually check your blog 'stats' on blogger and it seems that my spicy peanut noodle soup blog gets hit up hella often.  For those who can't get enough of peanut soup deliciousness, here is my recipe for an African inspired version, full of yummy and HEALTHY quinoa, that I hope you love!

That's our couch monkey in the picture with the soup.  Bee found him abandoned in our storage closet and he now lives on the arm of her big, pink sofa.

African Peanut Soup with Quinoa

Ingredients:

-2 tbsp veg oil

-1 large red onion, peeled and diced

-2 large carrots, peeled and diced

-1 large yam, peeled and diced

-6 to 8 cloves garlic, peeled and...roughly chopped ;)

-2 tsp (or more) chili flakes

-6 cups veggie stock or water

-1/4 cup soy sauce

-1 cup quinoa

-1 can coconut milk

-1/2 cup natural chunky peanut butter

-1/2 cup chopped cilantro, plus more for garnish (or flat-leaf parsley if you hate cilantro)

-S&P

-chopped peanuts and sriracha sauce for garnish

Heat the veg oil in your favorite soup pot over medium heat.  Saute the onion, carrot, yam and garlic and chili flakes for five minutes uncovered then place the lid on the pot and cook for a further 10 - 15 min or until the veggies are tender.  

Add the veggie stock or water and soy sauce and bring to a boil over medium-high heat.  Reduce the heat to medium low and simmer the soup for about 15 minutes or until the sweet potatoes and carrots are easily smushed by a fork.  

Using an immersion blender (hand blender) puree the soup until very smooth.  If you do not have an immersion blender, transfer SMALL amounts of the soup to a blender at a time and puree.  BE CAREFUL!  Hot soup will expand once you turn that blender on and if it's too full, it could explode and give you a mighty burn.

Once the soup is pureed, add the quinoa and bring the soup back to a boil over medium-high.  Reduce the heat to medium-low and simmer until the quinoa is fully cooked (about 12 min).  Then stir in the coconut milk, peanut butter and cilantro.  Season the soup with S&P.

Garnish with a sprinkle of cilantro and chopped peanuts (and a swirl of sriracha for those who like it HAWT!)

Hope you enjoy this as much as my other peanut soup recipe :)

XOXO
V.V.