Mediterranean Quinoa Bake
, , ,

When I’m short on time or I’m running low on fresh vegetables, I like to combine fresh veggies with canned ones for a quick and easy meal that still helps me meet my nutritional needs. When buying canned ingredients, I compare different brands and choose the one that is lowest in sodium, preferably no salt added, if possible. I also drain and rinse my canned beans and veggies that do have salt added to help further decrease the sodium level. If you like to use a lot of canned ingredients I would suggest investing in a little mini colander so you can easily rinse off your canned beans and veggies without having to use your bigger one. That way you can save precious dishwasher space and you may be more likely to actually take the time to rinse them off :)

 

 

Mediterranean Quinoa Bake

 

 

This week was pretty busy so I wanted to make a really easy, healthy and delicious meal that would be able to feed both me and my husband for two nights. Throwing veggies, beans, and whole grains into a pan and baking it seemed like a really good way to accomplish my goal. I also wanted to do a vegetarian dish because 1) I love vegetarian dishes, 2) Adding meat seemed like an unnecessary extra step, and 3) My friend Stephanie is a vegetarian who loves casseroles/bakes and is always looking for healthy recipes…so this recipe was partly for her. I chose to use mediterranean flavors in this recipe because I love them… annnnd I also happened to have a can of artichokes in my pantry I wanted to use. So if you like easy healthy recipes, veggies, chickpeas, and quinoa, this recipe is just for you.

 

Mediterranean Quinoa Bake

Mediterranean Quinoa Bake

Ingredients 
1 Cup Uncooked Quinoa
1 Can (16 oz) Reduced Sodium Chickpeas- Drained and Rinsed
1 Can (14 oz) Quartered Artichoke Hearts- Drained and Rinsed
1 Can (12 oz) Roasted Red Peppers- Drained and Rinsed
3 Cups Raw Baby Spinach
4 Plum Tomatoes – Sliced
1 Cup Low Sodium Vegetable Broth
1 Teaspoon Minced Garlic
1 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
3/4 Cup Reduced Fat Crumbled Feta Cheese
2 Tablespoons Balsamic Vinegar

Directions
Cook quinoa according to package directions and preheat oven to 350 degrees. While quinoa is cooking, add remaining ingredients except for feta cheese and balsamic vinegar to a large mixing bowl. Toss ingredients together mixing well. After quinoa is done cooking, spread quinoa evenly in a 9×13 inch glass baking pan. Top with veggie mixture. Cook in oven for 20 minutes or until veggies are warm and soft. Remove from oven, sprinkle feta cheese and drizzle balsamic vinegar over the top of casserole. Place back in oven for about 5 more minutes until cheese is warm and slightly soft. Remove from oven and serve. Enjoy!
2
Share
Breakfast Quinoa
, , , , ,

Quinoa is a delicious whole grain that has been around since pretty much forever, but has become more popular over the past several years. It is gluten free, high in protein, high in fiber, and readily available at the grocery store. I actually prefer it to brown rice for quick weeknight meals because it cooks faster. But until recently I didn’t think that “breakfast quinoa” was a thing.

 

Over the past few days I had been craving a warm bowl of oatmeal for breakfast, but unfortunately oatmeal does not agree with me…Even gluten free oatmeal makes me feel like a giant ball of trapped gas. And I was out of buckwheat cereal. So I thought why not make quinoa for breakfast? I could use fruit and warm breakfasty spices to make it similar to oatmeal! So I went to work and made a batch adding whatever ingredients I could find. I was able to rustle up some gala apples and dried cranberries which went together perfectly with the quinoa and spices. It turned out great and I even had leftovers for the next morning! It kinda reminded me of the McDonald’s Oatmeal but with much less sugar.

Breakfast Quinoa

Because of the higher protein content than oatmeal, quinoa may even help you feel fuller for longer! I definitely will be making quinoa for breakfast again. I think I will play with the flavors and try different types of fruits/spices/milk in this recipe. You should too! Let me know in the comments what different flavors you tried…I want to know! I think next time I might try it with pears, pecans and almond milk. Or maybe a tropical fruit with coconut milk when the weather gets warmer…

 

Breakfast Quinoa with Apples and Cranberries

 

Ingredients

1 1/2 Cups Water

1/2 Cup Uncooked Quinoa

1/2 Teaspoon Allspice

1/2 Teaspoon Cinnamon

1 Medium Apple – Washed, Cored and Diced

2 Tablespoons Dried Cranberries

1 Teaspoon Brown Sugar

Milk of Choice (Optional for topping)

 

Directions

Bring water to a boil in a medium pot. Add quinoa, allspice and cinnamon to boiling water. Stir, cover, and reduce heat to simmer for 10 minutes. Add apples, cranberries and brown sugar. Stir, recover and all to simmer for an additional 5 minutes. Remove from heat and serve. Top with milk (skim, almond, rice, soy…) if desired.

 

Breakfast Quinoa

2
Share
Gluten Free Zucchini Bread Cookies
, , , ,

I am a big fan of adding extra fruit or vegetables into recipes…they can contribute a lot of nutrients such as fiber, vitamins, minerals and are generally low in fat and calories. And also, I think they are delicious. But you still need to be careful with what you add to your fruits and veggies. Yes, french fries are made from potatoes but when you deep fry them you can no longer call them healthy. Zucchini bread is also great in theory, you can hide some veggies in a delicious mixture of sugar and all purpose flour, but the sugar and refined flour part really isn’t so good for you. But no worries, you can definitely make it healthier by replacing refined flour with whole grains or nut flour and using less sugar, and maybe using something like fruit to help sweeten it a healthier way.

So last weekend I wanted to try making a healthy gluten free zucchini bread as a treat to share for after yoga, but didn’t want to have to worry about slicing it up and plates etc… so I decided to make it in cookie form, and it worked out really well. Everyone seemed to really like them and I hope you do too! I will definitely be making these again…maybe next time I will try and make them in mini muffin form :)

Gluten Free Zucchini Bread Cookies

Ingredients
1 Medium Banana, Mashed
1 Cup Shredded Zucchini
1 Egg
1/2 Cup Uncooked Quinoa
1 Cup Almond Flour
1/4 Cup Honey
1 tsp Vanilla Extract
1 tsp Cinnamon
1 tsp Baking Powder
1/4 tsp Salt

Directions

Preheat oven to 325 degrees. Bring 1 cup of water to boil in a medium saucepan. Add quinoa and cover and reduce to a simmer for about 15 min or until quinoa is cooked. Add almond flour, cinnamon, baking powder and salt to a large mixing bowl and stir. Add egg, mashed banana, zucchini, vanilla, honey and mash together with a spoon until uniform. Add quinoa after it is done cooking and is mostly cooled; stir in. Drop by spoonfuls down onto a parchment paper lined baking tray. Batter won’t be as thick as usual cookie dough and consistency will be more like thick muffin batter. Bake for about 30 minutes or until cookies become slightly brown on edges and cooked through.

GF Zucchini Bread Cookies

2
Share