Roasted Vegetables Over Quinoa

I'm not going to lie. This was so good and so easy and smelled so yummy while it was cooking. Seriously. Some of the young men in our ward were at our house the night I made this. They met at our house before heading out to go do a service project and I didn't think they were going to be able to leave. It was so funny! Apparently they've been talking about eating healthy and healthy food choices because I heard comments like, "So is that healthy food cooking?" and "Those are just vegetables cooking?" and the best one "Vegetables smell that good?" Yes. They smell that good. And they taste even better. And now I'm going to have to make this again tonight because these pictures are making me hungry...and because I have all of the ingredients! You can adjust the amount you need by adding more or less vegetables. Next time I'm adding more! And of course you could add any other vegetables like celery, sweet potatoes, etc. Just fill your baking pan up! I served it as a main dish but you could make it a side as well.

Roasted Vegetables Over Quinoa

3 large potatoes, washed and cut into 1 inch pieces (I left the peels on)
2 carrots, peeled and cut into 1" pieces
1 onion, chopped into large pieces
1 green bell pepper, cut into 1" pieces
2 zucchini, cut into 1" pieces
olive oil
salt & pepper to taste
Mrs. Dash or favorite seasoning

Throw all vegetables into a 9x13 (smaller or larger baking dish depending on how much you're making). Drizzle a little bit of olive oil over the top. A little goes a long way! You can always add more as they're baking if it seems too dry for you but the vegetables kind of produce their own juices and I don't know about you but I don't really like my food swimming in oil. Sprinkle with salt and pepper and your choice of seasonings. I tried a new one this time and it was soooo good! Mrs. Dash Grilling Blends: Chicken flavor (black lid). Wow! So yummy! My other standby that I normally use is Mrs. Dash Garlic and Herb (the turquoise color lid). Stir to coat all vegetables evenly. Place in oven preheated to 400 degrees. Bake for 20 min. Stir. Place back in oven for 10-20 min. (Time varies depending on sizes of vegetables. If you want it to bake faster, cut your vegetables in smaller pieces.) I usually test the potatoes to see if they are done since they tend to take the longest. Serve over cooked quinoa-1 cup quinoa to 2 cups water. Make sure you rinse the quinoa before you cook it. Cook in a covered pot for 15-20 min.

Quinoa Salad

This is a fresh, flavorful, and very colorful salad. This is my "base" recipe. I like to change it up a bit by using different vegetables like cooked corn, scallions, fresh chopped zucchini, or avocado. Fresh parsley and/or mint is also delicious. To make it more of a meal you could add black beans or chick peas. Sometimes I also like to add a sprinkle of chopped walnuts for some extra crunch. Like I said, I change it up quite a bit depending on what I have on hand and what I'm feeling like. By adding different vegetables and seasonings you can change it to "Mexican Quinoa Salad" with a little chili seasoning, corn, and beans or "Italian Quinoa Salad" with Italian seasoning, olives, and basil or even "Oriental Quinoa Salad" with soy sauce or peanut sauce instead of the lemon and olive oil, slivered carrots and snow peas. The possibilities are endless! Don't be afraid to experiment. Just think of the flavors you love!

Quinoa Salad
1 1/2 cups uncooked quinoa, rinse well
3 cups water
1 cucumber, peeled and diced
1 red or yellow bell pepper, diced
1/2 cup lightly steamed broccoli florets, chopped into smaller pieces if needed
1 cup cherry or grape tomatoes, halved or quartered (depending on size)
3 Tbsp. olive oil (or use vegetable broth for a lower fat dressing)
1/4 cup lemon juice (sometimes I use lime juice)
1-2 cloves garlic, minced
salt and pepper to taste

Bring water and rinsed quinoa to a boil. Reduce heat to simmer, cover with lid, and cook for 15-20 min.

While quinoa is cooking, whisk together lemon juice, olive oil, garlic cloves and salt and pepper.

When quinoa is finished cooking, allow to cool slightly. Toss with vegetables and lemon juice mix, stirring to combine well. Add more salt and pepper to taste. Chill before serving.

Quinoa

Quinoa is a staple at our house. I substitute quinoa wherever I would use brown rice. It cooks in half the time! It is such a healthy grain with so many benefits. In a one cup serving it has about 11 grams of protein! It is one of the grains that is gluten free, contains a balanced set of amino acids making it a complete protein, and it is very versatile. Quinoa can be substituted for almost any grain in almost any recipe. It looks and tastes great on its own, or in any dish from soup to salad. It is easy to find at any health store and I've also seen it at "regular" grocery stores in their health food section. When cooked, the germ emerges as a tiny, curly tail. My kids like to call it "curly rice". I normally buy the white variety but you can also find it in red or black. The red has a nutty flavor which is great for salads. The black seems to be a little stronger flavored.

To Cook:

Always, always, always rinse your quinoa before cooking. It has a bitter outer coating that is very strong but a rinse under water takes it away. If you have a fine strainer that would work best. I don't have one so I usually swish mine around in my cooking pot, rubbing it with my hands, and then drain as carefully as I can, and then fill up with the correct amount of cooking water. 1 cup grain to 2 cups water. Simmer 15-20 minutes covered.

To Use:

-As a side: salt, pepper and/or butter or our favorite...plain. So much flavor you don't really need anything else.

-Served under foods such as stir fry (or any other food you would normally serve over rice)

-Breakfast: We like it warm with, cinnamon, brown sugar or honey, and soy or almond milk poured over the top. I try to always make twice as much as I need at dinner time so I'll have some to heat up in the morning. I like to rotate cooked quinoa, cooked brown rice, and oatmeal in our breakfast lineup. My kids like all three and I serve them all the same with some sort of milk, berries/raisins/apples, nuts, cinnamon, coconut, etc. What a great breakfast!

-Makes a great first food after baby is 6 months old. I usually mix with some pureed food to help it go down better.

-Mixed into soups or salads. I also throw some in my chicken pot pie, enchiladas, or anything else that needs to be stretched further.

-Substitute in recipes calling for couscous. Great with ratatouille!



As you can see, quinoa is very versatile. I have a few actual recipes that I make but mostly I throw it in, mix it with, or add it to pretty much any recipe. In fact, you could easily add cooked quinoa to the zucchini boats I just posted if you needed the filling to stretch a little further. I will post some of my favorite quinoa recipes. I don't have pictures of them right now but I can add them later. If you have any favorite quinoa recipes...please share! As you can see, I LOVE quinoa!!



Here is a great website if you want to learn more about quinoa. Every pantry should include quinoa!

Stuffed Zucchini Boats

These are very yummy and yet another great way to use up all the zucchini in your summer gardens! Tender and flavorful and I love the crunch of the nuts! Just think of all the good vegetables you are eating with every bite! You could always add green or red peppers, celery, or any other vegetables that "float your boat". Sorry...couldn't resist!

Stuffed Zucchini Boats

5 medium zucchini, halved lengthwise
1 Tbsp. olive oil
1 small onion, chopped
4-5 mushrooms, stems removed, chopped
1 garlic clove, minced
1-2 tomatoes, chopped
1/4 tsp. dried oregano
1/2 cup finely chopped walnuts or pecans
salt and pepper to taste

Preheat oven to 375 degrees. Scoop out pulp from zucchini halves and set aside. I used the small end of a melon baller and it worked great! Arrange zucchini halves on a baking sheet. Meanwhile, coarsely chop zucchini pulp.

Heat olive oil in a skillet and cook onion, chopped zucchini pulp, mushrooms, and garlic, stirring occasionally, until vegetables are tender. Add chopped tomatoes right at the end. Stir in chopped nuts. Add oregano, salt and pepper.

Evenly spoon vegetable mixture into zucchini halves. Bake for 30 minutes or until tender. Serve warm. I served mine with quinoa and a fruit salad. Makes my mouth water just thinking about it.

Tostadas

These are nice to have when you need a quick dinner, especially if you have leftover brown rice already cooked! Feel free to use quinoa instead of the brown rice, too! Very tasty and quinoa only takes about 20 minutes to cook so it's faster than brown rice. (Or use your leftover quinoa!) Another bonus is that they are great to make during the summer! Doesn't heat the house up at all! I used some premade oven baked corn tortillas instead of the fried ones you often find for tostadas. They are so great! Look for them in your grocery store. I found mine at Wal-mart in the aisle with all of the ethnic foods from Mexico. This is a vegetarian version but you could always throw on some sour cream, shredded cheese, and taco meat if that's what makes your mouth water. We like ours smothered in guacamole and salsa! Mmmmm....

Tostadas

1 can fat free refried beans
2 cups cooked brown rice
1/2 envelope taco seasoning (I like to use the 1/3 less sodium kind)
1/4 cup water

Mix together in a saucepan and heat til warm. Spread over baked tostada shell. Layer with torn spinach, chopped tomatoes, green onions, cucumbers, black olives, etc. Top with guacamole and salsa! Enjoy!

Chicken Pot Pie

Quick and easy and very tasty! For a healthier version omit the bottom crust and make it with only a top crust! Sometimes I use cooked Quinoa (another delicious grain that cooks in only 20 minutes!) instead of brown rice. For a vegetarian version I also have used a can of white or Great Northern beans, rinsed and drained, instead of a can of chicken and make a white sauce with soy milk instead of cream of chicken soup. Delicious either way! Don't be afraid to substitute in recipes! I do it all the time! Keeps life interesting!


Chicken Pot Pie

Pie crust (enough for top and bottom crusts)
2 cups cooked brown rice (I like to use my leftover rice for this)
1/4 cup diced onion
1 (16 oz.) bag frozen Country Trio Vegetables-carrots, corn, and green beans
1 can Cream of Chicken soup**
1 tsp. Mrs. Dash Garlic and Herb seasoning
1/2-1 cup milk
1 (5 oz.) can chicken
salt and pepper to taste

-Prepare pie crust. Roll out bottom crust and line 9 inch pie plate. Set aside.
-Saute onion in olive oil until tender crisp. Add cooked brown rice, frozen vegetables, soup, seasonings, chicken, and milk. Cook until heated through.
-Fill unbaked pie crust with chicken mixture. Roll out top crust and place on top. Seal edges and cut slits for steam to escape. Place on baking sheet with sides to catch any spills. Bake at 375 degrees for 25 minutes or until crust is golden.

**Instead of using Cream of Chicken soup you can make your own white sauce: Melt 2 T. butter in a pan. Add 2 T. flour. Whisk for about a minute. Pour in 1 cup milk (regular or soy). Whisk until boiling. Salt and pepper to taste. Add to vegetable mixture.