This recipe is so satisfying. It is nutrient dense as well. Quinoa is an ancient grain and a complete protein and therefore, you do not need to add another protein source to this dish. Qunioa's key nutritional factor is its high level of lysine, an amino acid necessary for the synthesis of protein, making it one of the best sources of plant protein. It also contains riboflavin, vitamin E, iron, magnesium, potassium, zinc and fiber.
Quinoa should be rinsed thoroughly to remove any powdery reside. Place it in a fine strainer and hold it under cold running water until the water runs clear and then allow it to drain well.
Black rice is delicious. The first time I saw it I was at Whole Foods and it jumped off the shelf and into my basket. I cooked it just like any other rice and served it as a side with the traditional protein, grain, veggie meal and it was really nice. It's a nice change from eating brown rice all the time. Black rice is considered to be anti-inflammatory and a great source of antioxidants. Plus it is high in fiber and contains substantial mineral content.
I used vegetable stock in this recipe but you can make this with water. All my years of cooking has taught me that adding layers of flavor always results in a tastier finished product.
Ingredients:
1/2 cup black rice, rinsed well
1 cup red quinoa, rinsed well
3 cups vegetable stock, or chicken stock, or water
1 bay leaf
1/4 tsp celtic sea salt
2 tbsp olive oil
1 small onion, chopped fine
3 large garlic cloves, minced
2 tsp cumin seeds
2 tbsp fresh lemon juice
1/4 cup chopped cilantro
2 tbsp chopped chives
freshly cracked black pepper
1 avocado
1 lemon cut into wedges as garnish
Directions:
Bring rice and 1 cup stock to a boil in a small saucepan. Cook according to package directions, about 25 minutes. I like to turn the rice off shortly before it is done and let it sit. It absorbs the rest of the water and the steam fluffs it up.
Meanwhile, combine the quinoa with 2 cups of stock in medium saucepan. Add the salt and bay leaf. Bring to a boil, then reduce to a slow simmer for 15 minutes. Cover and let sit for 15 minutes. If there is still water in the pan, drain it. Discard bay leaf.
Heat 1 tbsp olive oil in large saute pan, add the onion and cook slowly for about 8 minutes or until soft. Add the garlic and cumin, cook for 2 minutes more. Add the quinoa and rice to the pan along with the lemon juice. Turn off heat. Add the cilantro and chives and toss well. Add an additional tbsp olive oil, pepper, and taste for seasoning. Add more salt if needed.
Cut avocado into wedges along with lemon and top the dish.
This is a good dish for a group dinner as a side dish. You can also serve this in individual bowls as a main course. I like it as a main course but sometimes I like to add a vegetable as well.
Enjoy!
What a healthy snack? Try roasting some chickpeas. They turn golden brown and get a little crunchy so when you eat them they are similar to nuts.
As one of natures perfect foods they are rich in protein, fiber, complex carbohydrates, folate, iron, and zinc. One half cup of cooked chickpeas provides 7 grams of protein, and only 2 grams of fat. The body's absorption of the form of iron found in them can be enhanced by consuming them with a dietary source of vitamin C. They are an excellent source of both soluble and in soluble fiber, which means they may help lower blood cholesterol levels. They are also digested slowing which promotes the gradual release of blood glucose which may be helpful in controlling diabetes.
Ingredients:
one 15 ounce can garbanzo beans
1 1/2 tbsp olive oil
1/8 tsp of each: Chinese five spice, cumin, cinnamon, Spanish paprika, chipotle power
1/4 tsp salt
Preheat the oven to 400 degrees.
In a small bowl combine the spices and salt. Set aside
Drain the beans and rinse with water.
Allow to dry somewhat.
Lay a paper towel on a baking sheet and spread the beans on it. Use another towel over the top and gently press and move around to get them dry. Remove any skin from the beans. Discard the paper towels.
Drizzle olive oil over the beans and toss to coat well. Roast for 30 minutes until they are a deep golden brown. Remove from the oven and immediately sprinkle the spice over them. Toss to coat well. Serve.
One thing I discovered is that if you put these in a jar with a lid they will turn soft. To keep them hard do not cover them. Put them in a nice bowl and leave them that way.
You can use any combination of spices you like. You could try a curry powder or garlic salt. Anything goes.
I have to admit that every once in a while I am completely taken by Ina Garten. Does that mean I have a girl crush???? I think she just knows how to cook. It seems that everything she makes, I want to make. Do you watch those cooking show on TV? Sometimes I watch and I think yuck there is no way I would make that! But then Ina comes on and I want it all. This is her recipe which I have adapted as my own. I've cut it in half so that it serves 2 instead of 4 for one. That's just enough for me and my husband. I have also added the baby greens since most people don't like a salad that is all arugula.
For the salad:
4 slices bacon
2 handfuls of baby greens
1 handful of arugula
1 granny smith apple, cored and diced
1/4 cup toasted walnuts, coarsely chopped
1/4 dried cranberries
3 ounces blue cheese, crumbled
For the dressing:
1 1/2 tablespoons apple cider vinegar
1/2 tsp grated orange zest
2 tablespoons freshly squeezed orange juice
1 1/2 tsp dijon mustard
1 tablespoon maple syrup
Salt and pepper, freshly ground
1/3 olive oil
To make the dressing put the first 7 ingredients into a bowl and begin whisking, and slowly poor in the olive oil to create and emulsion. You will have more dressing than you need for two servings so I put it in a container and save it and use it the next day. (I don't like waste in my kitchen!) The dressing is great on just plain ol' lettuce.
Cook the bacon however you choose. Ina's method is to put a rack on a baking sheet and put the bacon on the rack and cook it in the oven . If you select this method she recommends a 400 degree oven for 20 minutes. I find that method a little to labor intensive because I don't like to wash the pans so I don't use it. Most people use a skillet and fry the bacon, which is fine too. I put it on a paper towel, on top of a plate, and cook it in the microwave. I cook it a minute at a time, checking it each time, until I get it to the crunchy point that I want it.
Allow to cool then chop up into pieces.
In a large bowl toss together the greens, apple, walnuts, cranberries, blue cheese, and bacon. Toss the salad with just enough dressing to coat, sprinkle with salt and pepper.
Mound on plates and serve immediately.
