Quin--WHAT?! Lime-Cilantro Quinoa Salad

by Anita


Some of you may be familiar with quinoa and some of you may run from it since you may not even know how to pronounce it. Well, it's a basic grain. Yup, just that simple.


So here's the foundation for you to get to know quinoa (per Wikipedia): "a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds."


Now that that is out of the way, I must say that I make quinoa just as I would when I crave pasta, rice, or potatoes (except for mashed potatoes, nothing compares to those). So hopefully that gives you a background if you are still nervous about the grain. It's much lighter overall than pasta or potatoes and it is packed with fiber, protein, magnesium, iron, and it is also gluten free. Pretty damn awesome if you ask me! 



Since I have been attempting a "Real Food" challenge to remove processed foods from my diet, quinoa fits the bill for a great go-to recipe item. I found this great recipe for the power packed grain from the blog I have been following and created the dish for an Easter brunch. It stuck out like a sore thumb on the counter in the mix of the buttery, meaty, eggy, casserole dishes alongside the sweet and gooey breads galore on the remarkably glutenous day that it turned out to be for my extended family. However, the crowd was pleased with the dish...or that's what they told me.


This recipe is also easily doubled for a big BBQ, pot luck, or for your own selfish devouring. 


LIME-CILANTRO QUINOA SALAD 


Ingredients:

Salad

• 2 cups water or chicken/vegetable stock 
• 3 cups cooked quinoa (1 cup dry)
• ¼ pine nuts, toasted
• ¼ cup cilantro, chopped
• 1 bell pepper of any color, diced
• OPTIONAL: 3/4 chopped dried fruit like raisins, apricots, dates, etc.

Dressing

• ¼ cup fresh lime juice
• 1 teaspoon Dijon mustard
• 2 garlic cloves, minced
• Pinch of salt
• ¼ cup extra virgin olive oil (better quality than regular olive oil)

Directions

1. Boil water or chicken/vegetable in a sauce pan to cook quinoa. Cook per directions on package.
2. Toast pine nuts in a saute pan for 5 minutes or less on low to medium heat.
3. Chop and dice cilantro and bell peppers.
4. Mix all salad ingredients together with the cooked quinoa.
5. In a separate, bowl or food storage container whisk together all dressing ingredients, slowly adding the extra virgin olive oil while whisking.
6. Add the quinoa and added ingredients to the bowl with the dressing and mix thoroughly.
7. Ready to eat? Serve as a side dish, add to a spinach salad, stuff into a pita with lettuce, or have as light snack. Keep stored in refrigerator up to 7 days for freshness. 8

Serves: 6-8

Ingredients for the quinoa salad: bell pepper, pine nuts, cilantro, and optional dried fruit.

Ingredients for the zesty and simple dressing: Extra virgin olive oil, lime juice, Dijon (honey if you want) mustard, garlic, salt.

Bell pepper slices...always good for snacking at every time of day.

My rough dice

The final "salad": cooked quinoa with a lime-cilantro dressing and tasty Mediterranean ingredients

I got so excited with the tantalizing flavors of this quick dish that I had an impromptu porch party with a few friends and made a 2nd batch within 30 minutes since I had everything already out. Let me know what type of fun items you use to change up your quinoa! Go and conquer the quinoa!

Latin Version of Grilled Cheese & Tomato Soup

by Anita


My dinners that I make when I cook for myself usually are simple and quick: steamed veggies, steamed rice, and a black bean burger (that all came from the handy dandy frozen food section). Well, as my stomach grumbled while I was at work, I started imagining something a little more tasty. Then at that moment I  received a message from my boyfriend who asked if I was interested in dinner and a movie (In Time)...which means that I got excited to make a meal FOR someone and watch a bonus movie at the end of it all. 


Chopping, prepping, simmering, and taking in the aromas of cooking has always been a stress reliever for me. I needed that yesterday. I will spare you details of the "pet messes" that I came home to on my bed which definitely did not put me in a tranquil frame of mine before cooking. 


Once I turned on my Pandora to Florence + the Machine radio, I started tapping my toes, swaying my hips, and chopping away to make a Tortilla Soup and Grilled Chicken Quesadillas. The recipes used are from a blog that I have been reading daily for cooking inspiration about eating REAL food = no processed junk, no sugars, organic when possible, and meat in moderation. Since it was a bit on the cooler yet comfortable side outside, I opted to grill some of the food which always makes the end result taste that much better. I highly recommend this tasty, healthy, and versatile recipe that is delicious for leftovers as well.


TORTILLA SOUP (modified for ingredients in my 'fridge)

Ingredients:

• 2 tablespoons olive oil
• 2 bell peppers (any color), chopped
• 3 organic celery stalks, chopped
• 1 – 2 hot peppers (optional - I did not use)
• 1 teaspoon coriander or cumin
• 1 teaspoon poultry seasoning
• ¼ teaspoon chili powder
• Salt and pepper, to taste
• 1 8-oz can organic black beans (liquid drained and rinsed)
• 3 cloves garlic, minced
• 1 28-oz can organic stewed tomatoes
• 1 8-oz can organic tomato sauce
• 2 – 3 cups organic, low sodium chicken stock depending on how “soupy” you like it
• Optional (but recommended) garnishes: avocado, scallions, lime juice, tortilla chips

1. Rinse and dice the bell peppers, celery, any other veggies you add. I used minced garlic in a jar. 
2. Heat a large stock pot with the olive oil on medium high heat. Add bell peppers, celery, garlic in pot.
3. Let the veggies eat through for about 5 minutes. Add spices.
4. Add rinsed black beans. Adjust salt and pepper to taste.
5. Add stewed tomatoes, tomato sauce, and chicken stock.
6. Boil all ingredients, then turn heat down to low/simmer and cover for about 10 minutes or longer to let all the flavors mix and mingle. 
7. Ready to eat? Add to a bowl, and add the green trifecta of garnishes: diced avocado, chopped scallions, and a squeeze of lime juice. 

Serves 8 - 10 (smaller bowls HA!) 

My uber small kitchen...If I can do it, so can you!

Bell peppers - Red are my favorite & they have more vitamin C than an orange. Believe it. 

Drain and rinse black beans; reduces the sodium.

Muir Glen is found in most grocery stores for tomato sauce, stewed tomatoes, and salsas.

I buy this in bulk and the store brand is less expensive than other organic brands.

Diced, simmering veggies in the stock pot

Mixing and mingling of flavors

Green Trifecta for garnishes with Latin dishes: Avocado, Scallions, and Lime Juice

Tortilla soup garnished and ready to be in my belly!

GRILLED CHICKEN QUESADILLA


Ingredients:

• 1 lb organic chicken breasts (boneless, skinless)
• 2 Tbsp+ Jamaican Jerk seasoning
• 2 Tbsp+ Olive Oil & Vinegar salad dressing (Newman's Own is best) 
• 1 cup+ (1/2 a bag) shredded Mexican cheese
• 4 small tortillas (wheat preferred, but I only had white)
• 4 scallion bunches, chopped

1. Marinate chicken breasts first off! Place in a deep dish and season each side and then drizzle dressing on both sides. Coat and let it hang out for about 15 - 30 minutes, the longer the tastier.
2. Place all 4 tortillas on an oven proof/heat resistant plate/tray. Lay out the tortillas flat and sprinkle as much or as little cheese on all 4 tortillas.
3. Heat grill, grill pan, oven, or saute pan (medium high heat or 375 degrees) -- whichever you prefer to cook your chicken. I grilled!
4. Add chicken to grill and cook for about 4-6 minutes on each side. Do not over flip your chicken.
5. While chicken is cooking, microwave or place tortillas in oven to melt cheese.
6. Once chicken is cooked, remove from heat onto cutting surface, let it SIT for a few minutes to get the juices to settle. 
7. Thinly slice the chicken breasts and add to one side of cheesy tortillas. Add a little extra sprinkle of cheese if you want and other toppings. I only added scallions and folded other side of tortilla.
8. Enjoy with your soup and dip away!

Serves 4; recipe easily doubled.

Marinated chicken breasts with Jamaican jerk seasoning & Newman's Own Olive Oil & Vinegar dressing

Juicy and healthy grilled chicken (cooked 4-6 minutes each side)

Super easy assembly of melted cheese on tortillas and sliced chicken 

4 simple and delicious ingredients: Chicken, Cheese, Tortillas, Scallions

Our Latin dinner: Tortilla Soup & Grilled Chicken Quesadillas (and Malbec!)

This meal was so great and we had plenty of leftover soup for us to eat for the next couple days. Soups overall are the best thing to make when you don't end up eating a ton of veggies during your meals. I used any ingredient I had in my fridge which had a Latin flavor to it. 


And the movie was really great as well, two thumbs up!