Posts tagged ‘quinoa’
It’s that time again in Montana, where the overcast days are more than just a rare occurrence and the winter is looming…while I’m holding on tight to fall as long as I can, I am embracing heartier dishes that heat me up from the inside-out. That means it’s chili, stew and soup season! The first to make an appearance is this warm-spiced stew with ground emu and an array of sweet roasted root vegetables. Not only is this recipe easily adapted for what veggies and ground meat you have on hand, it’s a lovely pairing of sweet, salty and comfort with a variety of textures where you can swap out ingredients to suite your dietary needs. The root veggies compliment the shawarma spices and the ground meat beautifully, the apple cider vinegar makes the flavors really pop and the quinoa and mushrooms add to bulk and “meatiness” of the stew.
If you prefer a vegan or vegetarian cuisine, substitute the ground meat for chickpeas, more grains or add in additional mushrooms. If you do not have broccoli or zucchini on hand, swap either for chopped kale, chard and/or cauliflower. If you avoid grains, leave out the quinoa and serve on it’s own or over sweet potato or rutabaga rice.
Shawarma-Spiced Emu and Roasted Roots Stew
Paleo-friendly option, Vegan/Vegetarian option, Dairy-free, Soy-free, Nut-free, Seed-free, Egg-free, AIP-option, Grain-free option, Sugar-free
3/4 lb ground emu or ground meat of choice* (for vegan substitute 1 can of cooked chickpeas or 8 oz more mushrooms)
3 Tbsp olive oil, coconut oil or avocado oil (can reduce to 1 Tbsp if using a higher fat ground meat since emu is quite lean)
1 small onion, diced (yellow or sweet onion)
8 oz sliced mushrooms
3-4 Tbsp Shawarma curry spice mix**
1 small zucchini, diced
2 cloves garlic, minced
1 1/2 -2 tsp sea salt
3-4 cups bone broth or homemade chicken stock (or vegetable stock for vegan/vegetarian)
1-2 cups broccoli, broken or chopped into small florets
3/4 – 1 cup cooked quinoa (or rice. For veggie friendly, can increase to 2 cups or omit for paleo/grain-free)
3 cups roasted root veggies (sweet potato, beets, carrots, parsnips – one, two or a combo)***
2-3 Tbsp apple cider vinegar
1/4 cup chopped fresh parsley + more for garnish
freshly ground black pepper
sea salt to taste
- If you do not already have roasted root veggies on hand, go ahead and preheat oven to 400F. Toss the following peeled and small diced veggies in 2 Tbsp oil of choice and sea salt and roast for 30 minutes or until tender and lightly browned: 1 sweet potato, 1 beet, 1 carrot and 1 parsnip and set aside.
- In a soup pot or a Dutch oven, heat 2 Tbsp oil over medium-high heat. Add onions and ground meat and saute until meat is no longer pink. (If using chickpeas, do not add quite yet), stirring often and breaking up pieces of meat into crumbles, about 7-8 minutes.
- Add in the remaining 1 Tbsp oil, shawarma spice mix, salt, garlic, mushrooms and zucchini and saute for another 6 minutes or so until mushrooms have released their natural juices.
- Add in broth/stock, broccoli, cooked quinoa (and chickpeas if vegan/vegetarian) and bring to a boil. Reduce heat to low and simmer for 5 minutes.
- Stir in cooked root veggies, apple cider vinegar and parsley and let cook for one minute or so. Season with additional salt and pepper to taste, garnish with additional parsley and enjoy!
*Ground beef, bison, chicken, turkey or lamb would all be lovely options if not vegetarian. You can use up as much as 1 lb of meat if omitting the quinoa/rice or reduce to 1/2 pound of meat and increase grain or veggies if wanting to reduce the cost when purchasing good quality meat.
***I peeled and small diced 1 sweet potato, 1 beet, 1 carrot and 1 parsnip, then tossed in 2 tbsp olive oil and salt and pepper and roasted at 400F for roughly 30 minutes until cooked and tender.
**If you follow the AIP diet, use the following shawarma spice blend and combine the following. Start with 2 1/2 – 3 Tbsp and add more if you want more flavor and spice, I am generous with seasoning but some people may prefer a more mild dish: 3 tsp garlic powder, 3 tsp onion powder, 2 tsp tsp tumeric, 1 1/2 tsp ground ginger, 1 tsp sea salt, 3/4 tsp Ceylon cinnamon and 1/4 tsp cloves
Strolling through our local farmer’s market is one of the highlights of my weekend. The local bee keeper selling his honey, the vibrant fresh flowers are on display in gorgeous bouquets, the scent of fresh-popped kettle corn is intoxicating, and the colorful vegetables…oh, the fresh garden vegetables remind me of a rainbow in food form!
My favorite stand is the organic Cedar Rose Farms run by a sweet and very knowledgable couple. I always buy several items that they have featured for the week. Carrots, spring onions and zucchini were featured the week I made this recipe (yum!)…which was ideal for this month’s Secret Recipe Club reveal! I was thrilled to come across this Farmer’s Market Skillet from Heather’s blog Join Us, Pull Up a Chair and use up my farmer’s market goodies! It may not be the prettiest dish to photograph, but it was DELISH!
I swapped out carrots for the corn since I didn’t find any at the market. I also incorporated goat feta cheese instead of cow’s for easier digestion my end (though you can swap out dairy-free cheese if needed OR use fresh avocado chunks and season with additional salt and lemon for a flavor boost) and used up the vegetable stock I had on hand to keep this a veggie-friendly main dish! I squeezed some additional lemon juice on top to amp up the acidity…which I’m about if you’ve been following me for a while 🙂 This was a big hit! It can stand alone as a dinner, quick lunch (hot or cold) or a zesty side dish alongside your favorite protein. Swap in your favorite fresh veggies to your liking – fresh corn kernels, yellow squash, sweet potatoes, beets, bell peppers, etc. I think this dish would also be delicious with chickpeas and a few olives for fun too!
While I happily chose to make her Farmer’s Market Skillet, Heather’s Peanut Butter and Jelly Pretzel Bars had me singing “It’s Peanut Butter-Jelly Time” along with a impromtpu shameless celebration dance in my kitchen while ideas swirled in my head to make a healthier and allergen-friendly version at a later date. I loved her idea for Buffalo Chicken Rolls as a hand-held appetizer and a perfect game-day recipe for upcoming football gatherings and Heather’s Gazpacho with Basil Cornbread Croutons made me want to hold on to warm summer days and sunshine.
Farmer’s Market Skillet (lightly adapted from Join Us Pull Up a Chair)
Gluten-free, Soy-free, Vegetarian, Nut-free, Vegan and Dairy-free Options, Refined Sugar-free, Corn-free, Egg-free
1 3/4 cup broth (vegetable for veggie-friendly OR chicken stock or broth if desired)
1 cup quinoa, rinsed and drained
1 Tbsp extra virgin olive oil, coconut oil, avocado oil
2-3 carrots, diced
2 cloves garlic, minced
1 zucchini, quartered and sliced
2-3 green onions, chopped
1-2 medium-sized tomatoes, diced
1/2 cup feta cheese (I used goat’s feta – for dairy-free/vegan, use a shredded dairy-free cheese or choice, cashew cheese or substitute chunks of avocado)*
2-3 Tbsp chopped basil
salt and pepper
1 Tbsp lemon zest
2-3 Tbsp freshly squeezed lemon juice (I used 3 Tbsp bc I love acidity)
1 1/2 Tbsp honey, maple syrup or agave (do not use honey if strict vegan)
1 garlic clove, microplaned
1/2 tsp sea salt (or more to taste, if desired)
1/4 tsp freshly ground black pepper
1. Using the broth or stock, cook the quinoa according to the package instructions. Once cooked, fluff the quiona with a fork and let cool slightly.
2. In a small bowl, combine all the ingredients for the vinaigrette, whisk and set aside.
3. Using a large skillet, heat the oil over medium-high heat. Add carrots and sauté for 2 minutes. Add the garlic and saute until golden brown.
3. Add the zucchini and green onions and season with salt and pepper. Sauté until just tender and then add the quinoa and half of the vinaigrette. Stir well and cook for an additional minute.
4. Add the remaining vinaigrette, tomatoes, cheese/avocado and basil to the skillet. Stir well to combine. Let cool 10 minutes before serving. Taste and season with additional salt, pepper and/or lemon juice if desired and enjoy!
If you want to make this a cold salad, do not combine the quinoa into the skillet. Let all ingredients cool separately and then combine the cooked quinoa, cooked vegetables, tomatoes, feta, basil and vingairette into a large bowl. Chill until you’re ready to serve.
*If you opt to substitute the cheese for avocado for an easy dairy-free swap, I suggest you add a bit more salt and lemon juice since the cheese adds a nice salty element to the dish and add the avocado right before serving. Enjoy!
Some nights after work I really don’t feel like cooking….ordering take out or walking over to the hot bar at the health food store sounds much more appealing after a long day. Then I think, wait…I could have this dinner on the table in about 20 minutes…and that’s faster (and healthier) than takeout!
This quick and adaptable scramble bowl is packed with protein, fresh veggies and healthy fats with an option to substitute your favorite vegetable or side. It makes for a hearty breakfast, tasty brunch or a well-rounded dinner with a breakfast flare…and I’m a huge fan of breakfast for dinner 🙂 It may not look like much but this bowl is TASTY!
For extra fluffy eggs, I add a splash of water along with salt, pepper and seasoning along with the egg in my Magic Bullet or Vitamix…talk about a light texture! My mom used to add half n half or milk to our scrambles when I was growing up, but water works well for a dairy-free option. Plus, the water helps steam the eggs a bit and prevent them from drying out quickly 🙂 Feel free to add your favorite veg or meat, but don’t skip the smoked salt and oil if you don’t have to – it takes the dish to the next level!
Smokey Scramble Skillet Bowl
Gluten-free, Grain-free Option, Soy-free, Paleo-friendly, Soy-free, Vegetarian, Nut-free, Dairy-free, Nightshade-free, Easy, Sugar-free
1 Tbsp smoked oil (I used peppered bacon flavored olive oil) or coconut oil (this won’t have as much i
1 1/2 Tbsp water* (optional but makes the eggs light and fluffy)
4 cage-free, organic eggs
pinch of dried thyme or rosemary, optional
large pinch of smoked salt
freshly ground black pepper
1 garlic clove, minced (can omit or use garlic powder if desired)
1/2 cup sweet yellow onion, chopped (red or white works too)
1 cup sliced mushrooms (chopped asparagus, zucchini or broccoli can be added or substituted)
big handful or leafy greens, rough chopped (~2-3 cups; I used swiss chard and baby spinach
1/2 avocado, pit removed & chopped or sliced
1 1/2 cup cooked grain of choice or roasted sweet potato cubes or hashbrowns (for Paleo/Grain-free), warmed
chopped cooked bacon or crumbled breakfast sausage (option, not pictured but can be added if preferred),warmed
chopped chives and/or fresh parsley
more smoked salt and pepper to taste
drizzle of coconut aminos or hot sauce (not nightshade free), optional
- In a blender*, add eggs, water, salt, pepper and herbs (if using). Blend for 5-10 seconds and side aside.
- In a skillet, heat 1 1/2 teaspoons of oil in a skillet over medium-high. Add onion and saute for 3-4 minutes, stirring occasionally until onions start to turn translucent and soften.
- Add mushrooms and cook for 2 minutes, then add the greens and cook until wilted, roughly 1-2 minutes. Remove veggies from pan, cover and set aside to keep warm.
- Heat remaining 1 1/2 teaspoons of oil in skillet. Add eggs and let cook for 5 minutes until set and cooked through, stirring occasionally to prevent burning or overcooking. Stir in veggies and chopped avocado, then toss to combine.
- To serve, layer the bowls with grain or potato of choice, meat (if using), veggie and egg mixture and sprinkle with fresh herbs. Season with additional smoked salt and pepper to taste. Drizzle with coconut aminos or hot sauce if desired and enjoy warm!
*If you don’t have a blender, you can whisk the eggs, water and seasoning well by hand; I prefer the blender for quicker prep and the texture it yields.
If you can have nightshades, smoked paprika would be a really flavorful addition too!
Sometimes a girl just needs some bread. While I eat grain-free dishes at times and I love my veggies, nuts and protein, I certainly can’t resist a good slice of bread. Whether it’s dense and chewy or light and airy, I will take bread in any form. Of course, finding it and/or making it gluten-free can be a more laborious task.
What if I told you that you could make this bread in 20 minutes from start to finish…without using an oven? Literally. I had no excuses, I just HAD to!
It’s Secret Recipe Club reveal day again and this month I was assigned to JJ’s beautiful blog, 84th & 3rd. JJ has a captivating writing style, and when paired with inventive, healthy recipes and drool-worthy photos, I was sold on both her and her food. I have bookmarked a slew of recipes, but I was immediately drawn to her tag labeled “Crazy Creations”. I am all about experimenting with something different, and the first recipe that caught my eye was her Purple Carrot Anniversary Pie. I was set on making this dish but couldn’t locate purple carrots anywhere…while I could have used orange carrots, I thought the purple ones added to the novelty and opted to add this to my “must make list” for a later date.
I then spotted her Quinoa Buckwheat Skillet Bread, and I happened to be in the mood for bread to accompany my lentil stew I was making for dinner. Perfect timing…and it was delicious! Soft and light in the middle with a slightly firmer “crust” on the outside, this bread is versatile, super tasty…and did I mention EASY? I thoroughly enjoyed the earthy taste of the buckwheat and quinoa, and I topped a slice off with melted ghee right out of the oven…yep, food heaven.
I opted for the dairy-free version with the almond milk and lemon juice instead of yogurt. I didn’t want to “mess with” the original recipe too much but I look forward to adding in different spices, herbs and possibly other goodies…I’m thinking about a cheese and jalapeños variation! Thank you JJ for this gem of a recipe!
Quick Quinoa-Buckwheat Skillet Bread (recipe from 84th and 3rd)
Gluten-free, Nut-free, Refined Sugar-free, Dairy free, Soy-Free, Vegetarian friendly
- 1/3 cup quinoa flour
- 1/3 cup buckwheat flour
- 1/3 cup water
- 1/3 cup unsweetened almond milk + 1 tsp lemon juice OR 1/3 cup natural yoghurt (use non-dairy options for dairy-free)
- 1 egg, whisked
- pinch of sea salt
- 1/2 tsp baking soda, sifted
- coconut oil, olive oil, butter or ghee for cooking (coconut oil is my fav!)
1. Use a fork to whisk all ingredients except baking soda. Let batter rest for 5 minutes while you preheat a small [20 cm / 8 in] skillet over medium to medium-low heat (I used medium-low because mine cooked more quickly).
2. Mix sifted baking soda into batter – it should start to bubble. Grease pre-heated pan with a bit of oil/butter, pour in all batter and shake pan slightly.
3. Cook 6-7 minutes. Run spatula around edge, flip carefully, cook 5-6 minutes. Turn out onto rack to cool.
Ideas for serving: Slather with butter/Earth Balance or your favorite nut butters and/or jam or jelly. Cut into fingers for an antipasto or cheese platter. Cut in quarters, split like a roll and fill with sandwich fillings – or really any other sandwich ingredient you could imagine.
If there is any left store in fridge until needed. It also toasts really well.
- Fancy it up: flavour with herbs like oregano and thyme to make it more savory or spices like cinnamon and cloves to sweeten it up.
- The vegan attempt: JJ tried this without an egg and it just doesn’t work the same way – proceed at your own risk…
- Make it bigger: Could you? Definitely, just keep the flours/water/yoghurt at a 1:1:1:1 ratio. You can go up to 1/2 cup of each for one egg although I’d increase the baking soda to a slightly heaped tsp. Then just multiply from there as you wish – BUT remember you still have to flip it… so try it out as is in a small skillet before you go too crazy.