I pilfered this recipe from Jun! It was from our winter break feasting (one of em’, anyway; if you want more of where this came from, just go after the “6F” tag! :]). I have a crap ton of studying up ahead and can’t afford to spend time blogging, so these are all scheduled posts until June/part of July is over. (Then mayhaps I can begin to live again.)
I transcribed most of this from an email and left parts of it untouched for your [well, mine] entertainment.
Chicken & Quinoa
-1 onion, chopped
-5+ cloves garlic, minced
-1/8 cup sun-dried tomatoes, chopped
-2 cups quinoa
-4 cups chicken/vegetable stock or water
-“bell peppers or whatever”
-1 lb. chicken, cubed
-sea salt, to taste
-freshly ground black pepper, to taste
2) Add chicken until they’re mostly cooked, then add quinoa and water.
3) Bring to boil and then turn it down to low, cover, and simmer for about 15 minutes.
4) Add bell peppers at the end and let it steam with the stove off.
5) MIX AND EAT YEAHHH. You can also add whatever spices you’d like (e.g. cumin, curry powder, coriander, chili powder, etc.)!
I’m still on my mission to (1) use up the things in my pantry and (2) make super-protein-rich recipes, so here’s the latest creation! :O It makes ~6 servings (I was food-prepping for the week). This could easily be a salad, but I didn’t feel like making a dressing and what with the bitterly freezing temperatures we’d been having, I wasn’t about to make myself any colder. ;_;
Quinoa with Salmon, Corn & Edamame
298 calories, 45g CHO’s, 6g fat, 21g protein, 7g fiber, 348mg sodium!
-1 1/2 cups quinoa
-2 cups water
-2 cans corn, drained
-2 cans skinless, boneless Alaskan salmon
-1 tsp chicken essence
~1/4 cup edamame, shelled
-1 tsp cumin
-1 tsp thyme
-1 bay leaf
-1 tsp cayenne pepper
1) Add quinoa, water and chicken essence into the rice cooker and let it cook! Add in the bay leaf somewhere towards the middle/end and let it sit.
2) While that’s cooking, add corn, salmon + all other spices into a large pot on medium-high heat. Mix everything up and let it cook/heat up for ~5-7 minutes.
3) Defrost edamame (I had a bag from Trader Joe’s) and shell. Add them to the pot.
4) Stir everything together and serve!
I made these hella days ago and apparently never posted a recipe for it! :/ I came across it while I was updating my fb with more food porn to torture Steve, even though it’s obviously not my fault that we have to diet. (If I have to suffer, we suffer together. ;_; ) Anyway, here it is! (Recipe adapted from kissmybroccoli.)
Honey Mustard Quinoa Corncakes
-1/2 cup cornmeal
-1/4 cup quinoa, cooked
-1 egg, whisked
-1 tsp baking soda
-1/2 tsp salt
-1 1/2 tbsp honey mustard
-1/4 cup soy milk
1) Cook quinoa in rice cooker (or however you’re used to doing it.
2) Combine all ingredients in a medium-sized bowl.
3) Spoon out batter (makes 4 smallish cakes) into a greased non-stick skillet and cook over medium heat for about 4-5 minutes per side or until lightly browned and crisp.
We had another cup of pumpkin left from making the pumpkin cheesecake loaf, and Swathi also had a bunch of kale, so we decided to make something savory to counteract the pumpkin cheesecake. (We tasted the filling before we baked it and were scared that it was going to be way too sweet, but somehow, post-baking, it was the perfect amount of sweetness. :D!) I’m glad this one turned out really well too!
Spicy Creamy Kale Pasta
-12 ounces penne pasta (1/2 spinach + 1/2 whole wheat)
-3/4 cup cashews
-1/4 red onion, chopped
-3 large handfuls of kale (about 4-5 cups, loosely packed)
-1/2 can pumpkin
-1 tbsp nutritional yeast
-1/4 cup almond milk
-1 tsp Indian chili powder (a lot spicier than the usual)
-1 tsp red pepper flakes
-1 tsp garlic salt
1) Cook pasta according to directions. In a large pan, warm a few tablespoons of olive oil. Toss in chopped onions, pumpkin and kale, and sauté until kale has cooked down completely.
2) In a blender, add cashews, nutritional yeast, spices and almond milk. Blend until you have a creamy consistency, adding more milk or water if too thick.
3) Add cooked kale to pasta pot and toss with cream sauce.
This is a super comfort-food-type dish (but healthy!). My friend made a batch yesterday and gave me some to take home after the movie. :D Recipe adapted from here. I didn’t last much longer after eating it. Dropped off into a food coma (that may or may not have been helped along by the massive loss of blood yesterday).
Quinoa Squash Gratin
-1 tbsp EVOO
-1 medium onion, chopped
-salt, to taste
-2-3 garlic cloves, minced
-1 1/2 lb summer squash, diced
-1 tsp fresh thyme leaves
-1 tsp chopped fresh rosemary
-freshly ground pepper, to taste
-3 large eggs
-1 cup red quinoa, cooked
-1/2 cup grated Gruyère cheese (2 oz)
-1 bunch kale
1) Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a pinch of salt and the garlic. Cook, stirring, until fragrant (~30 seconds to 1 minute).
2) Add the squash, kale, jalapeno, thyme and rosemary. Cook, stirring often, until the squash is tender but not mushy (~10 min). Season to taste with salt and pepper, and remove from the heat.
3) Beat the eggs in a large bowl, and stir in the squash mixture, the cooked quinoa and the cheese. Mix well and season, then scrape into the baking dish. Place in the oven, and bake 35 minutes or until it’s set and the top is lightly browned. Serve hot.