Advertisements

Quinoa Puff & Goji Berry Granola Cereal

photo (3)This cereal makes a perfect nutritious breakfast or an early mid afternoon snack. The quinoa puffs are high in fiber and Iron, with goji berries that are loaded with vitamins and antioxidants.  You can incorporate the granola and goji berries anyway you like – whether it’s from a store already packaged or  using my quick and easy recipe for granola. See below for the recipe.

Ingredients

  • 1 cup quinoa puffs
  • 1/3 cup granola / goji mixture
  • 1 cup basmati rice milk
  • half of banana, sliced
  • 1 tbsp pure maple syrup ( optional)

Instructions 

Combine all ingredients into a medium size bowl – quinoa, granola and milk and top with bananas and syrup

Enjoy!

Recipe for Granola

  • 1 tbsp hemp seeds
  • 1 tbsp sprouted buckwheat
  • 1 tbsp oat flakes
  • 1 tbsp goji berries
  • 1 tbsp raisins

 

 

Advertisements

Pesto Quinoa with Peas & Toasted Walnuts

Ingredients

  • 1 1/2 cup quinoa
  • 2 cups water
  • 1/2 cup walnuts, chopped
  • 1 cup fresh peas
  • 1 tsp coconut oil
  • 1 tsp sea salt
  • Pepper to taste
  • Pesto sauce – click here for recipe

Instructions

  1. Soak quinoa in water for 10 minutes and strain. Add quinoa to salted boiled water and cover on high- medium heat. Cook for approx 15 – 20 minutes until the water is almost evaporated. Do not burn. Turn down heat to low and cook for another 15 minutes until water is completely evaporated and quinoa is fluffy
  2. While the quinoa is cooking, add peas to slightly salted boiled water and cook for 10 minutes, just until slightly tender, not mushy
  3. Put the walnuts in a pan with the melted coconut oil and satay, adding salt and pepper. Satay for approx 10 minutes on medium – low heat. Remove walnuts from pan and set aside
  4. Once your quinoa and peas are cooked combine in a bowl, mixing in the pesto sauce and toasted walnuts (do not over mix)
  5. Serve immediately

Yield: 4-6

 

 

Quinoa Pasta with Chicken & Roasted Vegetables

Ingredients

  • 2 227 grams (boxes) quinoa fussilli pasta
  • 2 skinless, boneless chicken breasts cut into bite-size pieces  (preferably organic)
  • 1 can tomatoes, crushed (organic)
  • 1 cup shredded cheddar cheese (organic)
  • 1 cup water
  • 4 tbsp apple cider vinegar
  • 1 tbsp raw agave syrup
  • 1/3 cup olive oil
  • 1 tbsp paprika
  • 4 tbsp dried mixed Italian herbs ( rosemary, thyme, basil, oregano & sage)
  • 4 garlic cloves, minced
  • 1 small onion, diced
  • 1 zucchini, chopped
  • 1 red pepper, chopped
  • 8 fresh mushrooms, cut into quarters
  • 2 tsp sea salt

Instructions

  1. Preheat oven 350 degrees F. Bring a large pot of lightly salted boil water to a boil. Cook quinoa pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well and set aside while the vegetables and chicken are cooked
  2. In a large bowl, mix together 2 garlic cloves minced, onions, zucchini, red pepper, mushrooms, olive oil with 2 tbsp dried herbs and 1 tsp sea salt. Transfer to a 9×13 inch casserole dish and put into the oven roasting the vegetables for 20- 25 minutes, occasionally stirring so they don’t stick to the dish
  3. While the vegetables are cooking, heat a large nonstick skillet with coconut oil on medium-high heat. Add chicken with 1 tsp sea salt, paprika and 2 tbsp dried herbs. Cook for 5 minutes or until chicken is no longer pink, stirring frequently. Add pasta sauce, apple cider vinegar, agave and water; bring to boil. Reduce heat to low; simmer 10 minutes or until chicken is cooked through with sauce
  4. Remove roasted vegetables from oven. Add the cooked noodles, sauce and cheese in with the vegetables and mix.
  5. Bake at 350 degrees F for 45 minutes

Yield: 6-8

Zesty Quinoa

Ingredients

•1 cup quinoa
•1 cup water, boiled
•½ cup vegetable broth
•Pinch cayenne pepper
•1 tbsp olive oil
•1 garlic clove minced

Instructions
1. Soak the quinoa in water before cooking for about 15 minutes, then strain and rinse
2. Bring water and broth to a boil. Add quinoa and cook for 15 minutes on stove top medium heat. Turn temperature down to low heat once the water evaporates. Cook quinoa for another 15 minutes or until the quinoa is fluffy
3. Add cooked quinoa into medium size bowl, mix with olive oil, garlic and cayenne pepper
4. Serve with veggies, salad and Tzatziki

Yield: 2-4

Quinoa Greek Salad

Ingredients

  • 2 cups of cooked quinoa, washed
  • 1 small red onion, finely chopped
  • 1/2 cup pitted black olives, chopped
  • half cucumber, sliced & diced
  • 3 tbsp crumbled feta goat cheese
  • 1 cup cherry tomatoes, cut into quarters
  • 1 handful fresh parsley, chopped
  • 1/3 cup olive oil
  • Pinch of sea salt
  • 1 tsp dried oregano

Instructions

  1. Wash & soak quinoa for approx  10 minutes
  2. Boil 2 1/2 cups of water, add quinoa
  3. Cook until water has evaporated and quinoa is fluffy
  4. Remove from heat. Put into medium bowl, mixing all ingredients together

Yeild: 8 servings