Chickpea Pesto Salad

1 can chickpeas, rinsed and drained

1 cup quinoa

2 cups fresh basil leaves

2 tablespoons olive oil

1/4 cup lemon juice

2 tablespoons garlic

1/2 cup parmesan cheese (can substitute 2 tablespoons pine nuts)

 

Prepare the quinoa according to the instructions on the package. To make the pesto: add the basil, olive oil, lemon juice, garlic, parmesan (or pine nuts), salt and pepper in a food processor and pulse to combine. Prepare the salad by tossing the chickpeas and quinoa with the fresh pesto. Serve warm or chilled. Serves 4-6.

 

Cuban Quinoa Bowl

1 cup quinoa

1 can black beans

1 teaspoon cumin

2 limes, juiced

1 tomato, diced

1 white onion, diced

2 plantains, sliced

 

Rinse quinoa with cold water then place in a saucepan with 2 cups of water and bring to a boil. Turn heat to low and allow the quinoa to simmer for about 20 minutes, or until the water is absorbed. While the quinoa is cooking, heat a frying pan to medium heat and coat the bottom with nonstick spray. Add plantain slices and cook for 1 ½ minutes on each side. Remove the quinoa and evenly distribute into 4 bowls. In that same saucepan, add the beans, cumin, lime, salt and pepper and cook on medium heat for 5-7 minutes until the beans are hot. Remove from the stove and evenly distribute over the 4 bowls of quinoa. Top with diced tomato and onion.

 

PESTO GRAIN SALAD

1 cup quinoa or brown rice

1 cup cherry tomatoes, quartered

2 cups fresh basil leaves

1 tablespoon olive oil

¼ cup parmesan cheese

2 tablespoons walnuts

2 tablespoons lemon juice

 

Prepare the quinoa or brown rice according to the instructions on the package. While the grain cooks, make the pesto by pulsing the basil, olive oil, parmesan, walnuts and lemon juice in a food processor until creamy. Toss the quinoa or brown rice with the pesto, cherry tomatoes, salt and pepper. Makes 4 servings [Per serving: 245 calories, 10g fat, 31g carbs, 1g sugar, 10g protein].

 

Peach & Mozz Quinoa Salad

1 cup quinoa

2 cups chicken broth

3 peaches, diced

2 ounces fresh mozzarella, cubed

1 tablespoon honey

1 tablespoon olive oil

1 tablespoon apple cider vinegar

 

Prepare the quinoa with the chicken broth (instead of water) according to the instructions the package. Set aside to cool completely. Transfer to a large mixing bowl and add the chopped peaches and mozzarella. Toss with the honey olive oil, apple cider vinegar, salt and pepper. Serve chilled or at room temperature. Makes 4 servings [Per serving: 300 calories, 10g fat, 43g carbs, 5g fiber, 15g sugar, 12g protein].

 

mushroom & quinoa risotto

½ cup quinoa

1 cup chicken broth

1 tablespoon olive oil

10 ounces mushrooms

1 stalk green onions, chopped

¼ cup parmesan cheese

 

Bring the quinoa and chicken broth to a boil in a saucepan. Turn to low heat and simmer for 15 minutes. While the quinoa cooks, heat a skillet to medium-high heat. Add the olive oil to heat. Add the mushrooms and scallions and sauté for 8-10 minutes. When the quinoa is cooked, transfer the mushroom and scallions to the saucepan and stir to combine. Add the parmesan cheese, salt and pepper and stir until melted. Serves 4 [Per serving: 160 calories, 7g fat, 20g carbs, 4g fiber, 3g sugar, 8g protein].

 

FALL GRAIN SALAD

1 delicata squash, cut into cubes

2 tablespoons maple syrup

1/2 cup quinoa, cooked

1 bunch kale, chopped

1 can white beans, rinsed and drained

1/2 cup cranberries

1 tablespoon olive oil

 

Preheat the oven to 425 degrees. Lay the delicata squash cubes flat on a baking sheet and drizzle with the maple syrup. Bake for 30 minutes, until the squash is tender and caramelized. While the squash cooks, prepare the quinoa according to the instructions on the package. Toss the squash with the quinoa, kale, beans, cranberries, olive oil, salt and pepper. Serve warm. Serves 4-6.

 

Berry Quinoa Salad

1 cup quinoa

1 cup raspberries

1 cup blueberries

1 cup strawberries, diced

1/2 cup almonds, slivered or chopped

1 cup Dang coconut chips

3/4 cup golden raisins

 

Prepare the quinoa according to the instructions on the package. Transfer the quinoa to a large mixing bowl and allow it to cool completely. Once it has cooled, stir in the raspberries, blueberries, strawberries, almonds, coconut chips and golden raisins. Serve chilled or at room temperature. Serves 4-6.

 

Quino-a-Roni

1/2 cup brown rice

1/2 cup quinoa

2 cups low-sodium broth (vegetable or chicken)

1 tablespoon olive oil

4 ounces goat cheese

1/4 cup fresh thyme

 

In two separate saucepans, prepare brown rice and quinoa according to the instructions on the package, using broth instead of water. When the rice and quinoa are fluffy and the broth is absorbed, combine quinoa with the brown rice in the saucepan. Add olive oil, goat cheese, thyme, salt and pepper and stir to combine. Turn to medium heat and continue stirring until the cheese has melted, making sure the bottom does not burn. Remove from the heat and serve warm.

 

Tuscan Quinoa Salad

1 cup quinoa

1 cup sundried tomatoes (not in oil), chopped

1 cucumber, sliced

1 can garbanzo beans, drained and rinsed

1/2 cup kalamata olives, chopped

1/2 cup red onion, diced

1/4 cup feta cheese

 

Prepare the quinoa according to the instructions on the package. Once the water is completely absorbed, add to a large mixing bowl. Once the quinoa is cool, add the remaining ingredients, salt and pepper and stir to combine. Toss with fresh lemon juice, olive oil, or Mediterranean Vinaigrette