Quinoa + Roasted Pepper Chili

This chili was the favorite of the more veggie-inclined of the tasters.  It didn't really taste like a chili in the traditional sense, but mirrored it in texture and density - and was delicious.

Serves 8

Ingredients:

4 Red + Green Peppers, seeded + halved
2 Poblanos, seeded + halved
4 Zucchinis, chopped
1 Onion, diced
8 Garlic Cloves, diced
2 tbsp Chili Powder
1 tbsp Cumin
1 tsp Paprika
2 cups Water
1 Bouillon Cube
1 cup Quinoa
2 14-oz cans Diced Tomatoes
2 14-oz cans Pinto Beans, drained + rinsed
Salt + Pepper, to taste

Toppings:

Cilantro, chopped
Cheddar Cheese, shredded
Sour Cream
Green Onions, sliced

1. Preheat broiler.

2. Slice peppers in half and remove seeds.  Place face-down (skin-up) on a broiling pan covered in tin foil, and flatten with hand.  Broil for 10 minutes or until blackened.

3. Peel skin off of peppers and discard.  Chop roughly.

4. Chop zucchini, onion and garlic.  Cook over medium-high heat in a large pot for 5 minutes.

5. Add chili powder, cumin and paprika and stir for 1 minute.

6. Add peppers, tomatoes, quinoa, drained pinto beans, water and the bouillon cube.  Bring to a boil, then simmer and cover for 30 minutes, or until quinoa is tender.

7. Remove from heat, serve, and go crazy with the toppings.

---------------------------------------------
Original Recipe:

Cooking Light

Goat Cheese Quinoa Spinach Pilaf

This feels so decadent, but is really quite healthy.  A great side for anything - though salmon would go great with it.  This version makes a lot, so I recommend halving it.

Serves 4-6

Ingredients:

1 bag Spinach
1 cup Quinoa
1 tbsp Olive Oil
2 tbsp Raw Sunflower Seeds
2 Garlic Cloves, minced
2 tsp Lemon Juice
1/3 cup Goat Cheese, crumbled (or Parmesan)

The un-crumbled goat cheese worked just as well.

1. Boil lightly salted water in a small pot.  Add quinoa and cook until tender - 15-20 minutes.

2. Drain quinoa in a mesh strainer and rinse under cold water. Set aside.

3. Heat olive oil in the drained pot and add sunflower seeds.  Cook until lightly toasted and brown, about 2 minutes, stirring constantly.

4. Stir in garlic and cook for 2 minutes.

5. Stir in cooled quinoa.  Add in spinach by the handful, stirring into the quinoa.  Cook until all spinach wilts.

If you cover the pot, the spinach will wilt quicker!

6. Stir in lemon juice and cheese; mix until cheese has melted.

I actually used too much cheese (though is there ever too much?), and could have only used 1/4 of the packet I bought.  Non-crumbled worked just as well.

Presto - healthy decadence.

--------------------------------------------------

Original Recipe:

AllRecipes

Quinoa, Black Bean + Avocado Salad with Cumin-Lime Vinaigrette

This turned out to be so delicious.  These past few recipes have really been hits!  I make another similar salad without quinoa, and with corn added in - but this is much lighter and still so filling.

Serves 4

Ingredients:

1 cup Quinoa
1 tbsp Coconut Oil (or Olive)
1 3/4 cup Water
1 can Black Beans, drained + rinsed
1 Avocado, chopped
2 Medium Tomatoes, chopped or 1 handful Cherry Tomatoes, halved
1/2 Red Onion, diced
1 Garlic Clove, diced
1 Red Bell Pepper, chopped
1/2 cup Cilantro, chopped
2 Limes, juiced (or 4 tbsp Lime Juice)
1 tsp Cumin
1 tbsp Olive Oil
Salt + Pepper

1. Add coconut oil to pan and heat.  Add quinoa and toast for 2-3 minutes.  Add water, stir, cover and simmer for 20 minutes.

2. Chop and dice all fresh ingredients.

3. Whisk lime juice, cumin, olive oil and salt in a small bowl.

I doubled the salad dressing proportions - the original didn't seem like enough (see above) and it was so tasty I wanted more of it.

4. Remove quinoa from heat and fluff with a fork.  Add black beans and toss to warm through.  Let cool for 5 minutes.

5. Combine all ingredients MINUS the avocado and pour dressing over salad.  Mix salad thoroughly, then add avocado and mix in.

Otherwise, the avocado will get mushed into the salad, instead of staying in chunks.

Delicious.

----------------------------------------------------------------
Original Website:

Eating for England