Posts Tagged ‘quinoa’

Chard and Green Garlic

If you’ve never had green garlic before, I highly recommend it.  I was slicing it up tonight and had M smell it.  I said, “It’s like garlic, only cool and refreshing instead of sharp!” and he completely agreed.

Ingredients:

  • 1 bunch chard
  • 1 large stalk green garlic
  • 1/4 cup quinoa
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 teaspoon seasonings of your choice
  • juice of 1/2 lemon (optional)

What To Do:

  • Heat olive oil in a large skillet over medium heat
  • Add chopped green garlic and chopped chard stems, saute for five minutes
  • Add water, then quinoa and seasonings, stir well
  • Rip up chard leaves and sprinkle over the top
  • Cover and cook on med/low for 20-25 minutes, or until quinoa and chard leaves are acceptably tender
  • Squeeze lemon juice over everything and serve

This was very flavorful!

I-Don’t-Want-A-Cold Soup

I really, really don’t want to be coming down with a cold.  I’ve made a soup with many ingredients that are praised for their germ-fighting abilities.

 

Ingredients:

  • 1 celery stalk, finely sliced
  • 1 fennel stalk, finely sliced
  • 1 medium carrot, finely sliced
  • 1/3 medium onion
  • 2 garlic cloves, minced
  • 3 cups stock or broth (M made turkey stock from the Thanksgiving turkey, but you can use whatever stock or broth you have on hand)
  • 1/4 cup red quinoa
  • 4 drops jalapeno sauce (a little more would be fine, I just went overboard last time and decided to take a more conservative route this time)
  • 1 1/2 teaspoons fresh grated ginger
  • 1/2 teaspoon black lava salt (it’s coated in activated charcoal)
  • 1 teaspoon sea lettuce flakes

To Do:

Saute the carrot, celery, onion, fennel, and garlic in 2 tablespoons olive oil for about five minutes.  Add everything else and bring to a boil.  Turn down the heat and simmer for 20 minutes.

Mmm… it’s good and it FEELS good!

Ecuadorian Quinoa & Vegetable Soup

This is ridiculously delicious.  It’s like a bowl of summer (and since we’ve been having very cool summer evenings here in California, a hot bowl of soup is definitely welcome).

Ecuadorian Quinoa & Vegetable Soup

from Moosewood Daily Special

serves 4 – 6

Ingredients:

  • 1/2 C raw quinoa (see note)
  • 2 tbsp. olive oil
  • 2 C chopped onion
  • 1 tsp. salt (I used a teaspoon of sea lettuce instead.  Veggie broth already has tons of salt.)
  • 1 C diced potatoes
  • 1 C chopped red or green bell peppers (green ones from my garden!)
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 3 C water or vegetable stock
  • 1 1/2 C chopped fresh or undrained canned tomatoes (14 1/2 oz. can)
  • 1 C diced zucchini or yellow squash* **
  • 1 tbsp. fresh lemon juice **

chopped scallions, fresh cilantro, crumbled tortilla chips and/or grated Cheddar or Monterey Jack cheese (optional, for garnish)

Thoroughly rinse quinoa in a fine-mesh strainer under cold water. Set aside to drain. Warm oil in a nonreactive soup pot, add onions and salt, cover and cook on medium heat about 5 minutes, stirring occasionally. Add the quinoa, potatoes, peppers, spices, water or stock, and tomatotes. Cover and bring to a boil; reduce heat and simmer gently for 10 minutes. Add squash, cover and simmer 15 – 20 minutes, or until all veggies are tender. Stir in lemon juice. If desired, serve with a sprinkling of scallions, cilantro, tortilla chips and/or grated cheese.

Note: Quinoa is an ancient Incan grain (that looks like tiny, pin-head sized beads) with a mild, nutty flavor and crunchy texture. It is available in many health/organic food stores such as Whole Foods (in the bulk bins section).