Tag Archives: Quinoa

Quinoa Walnut Salad with Wasabi Dressing

Spring? Summer? Not sure what’s going on with the weather in Virginia but in spite of the incessant rain, the green trees and foliage lends a spark to life.

We have vegetables, herbs and trees we are planting and it is all very uplifting for our own being and the life of this planet.

This salad needs no recipe but here it is…. You should adjust the ingredients to your taste.

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The base ingredients are cooked quinoa, chopped cucumbers, chopped walnuts, cranberries, lots of chopped parsley, chopped mint and some arugula. You can really add and subtract what you like but keep some crunch( cucumbers), some carbs( quinoa), some  good fats ( walnuts)  and some sweetness ( cranberries).

I cooked the quinoa in a rice cooker with the setting of white rice. Please use any method that works for you.

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The dressing is another story. I love wasabi and found this dried powder version I am able to use in dressings. It has just the right amount of sharpness. The truffle oil adds an earthy dimension that will leave you craving for more.

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Quinoa Walnut Salad with Wasabi Dressing

  • Servings: many
  • Difficulty: easy
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a beautiful spring inspired quinoa salad

Ingredients

Salad

  • 2 cups cooked quinoa
  • 2 cups chopped chopped organic cucumbers
  • 1 cup chopped parsley
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped red onions
  • 1/2 cup chopped mint
  • 1/2 cup dried cranberries
  • 1 cup arugula

Dressing

  • 1 tsp wasabi powder
  • 2 tablespoons rice vinegar
  • 4 tablespoons truffle oil
  • 1 tsp mustard
  • 1/2 tsp garlic paste
  • Pink salt  and black pepper to taste

Directions

  • Mix the salad ingredients together in a large bowl
  • Whip the dressing together and adjust the seasoning
  • Pour over the salad, toss and serve

I am taking this to  Fiesta Friday #170,  with Angie and our co-hosts Monika and Sue.

I have also shared this with CookBlogShare hosted  by Hijacked by Twins

Quinoa and black beans stuffed peppers

Peppers are just delicious, sweet and versatile. I had a lot growing in my garden but the crop is over now so  these were a great find at the farmers market. According to wikipidia  The bell pepper is the only member of the Capsicum genus that does not produce the  chemical that can cause a strong burning sensation when it comes in contact with your palate.

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I love stuffing vegetables especially eggplants and zucchini. You can check out my eggplant recipe, you will love it. Now I am sharing my stuffed pepper recipe…a bit healthy  and vegan and protein packed.

I roast and char my corn on the cob on an open flame and remove the kernals. you are welcome to use boiled or frozen corn. The zucchini and celery is very finely chopped to the size of the corn kernels.

The black bean are from a can but I would have much preferred to soak and cook the black beans if I had the time. Continue reading Quinoa and black beans stuffed peppers

Aloo Gobi with Quinoa

In the wake of such disturbing news around the world I was looking for ways to calm the spirit and indulge in simplicity. Yes, simplicity is an indulgence these day with the hectic world we live in.

Fall continues to soothe this part of the world and the recipes have taken the hues of rust and gold. I find peace in nature, in  my abundant curry leaf plant and the magical herbs and vegetables still flourishing in my garden.

In the market I found a ready good head of cauliflower and some beautiful potatoes which are the crown of this simple dish.

Aloo Gobi (Potatoes and Cauliflower) is a staple in many households around India…accompanied with rice or chapati (bread).  With fragrant spices, fresh ginger, cilantro and garden chilis, it settles your heart and soul. The twist here is that I have served it with Quinoa to make is a little healthier.

Aloo Gobi with Quinoa
Aloo Gobi with Quinoa
Aloo Gobi with Quinoa
Aloo Gobi with Quinoa

Here is what you need:

  • Quinoa – 1 cup (thoroughly washed)
  • 1/2 head of Cauliflower cut in chucks
  • 2 potatoes peeled and cubed
  • 1 or 2 green chilis chopped
  • 1 red onion – slices
  • 2 inch ginger chopped or julienned finely
  • Curry leaves – a handful
  • 1/2 tsp cumin seeds
  • 1/2 tsp nigella (caraway) seeds
  • 1/2 fennels seed
  • 1 tsp turmeric powder
  • 1/tsp cayenne powder
  • 1 tbsp olive oil
  • 1/2 cup water
  • Salt to taste
  • 1/2 of lemon
  • Cilantro or parsley

Putting it together

  • I cooked the Quinoa in a rice cooker with the setting of white rice. Please use any method that works for you.
  • Par boil the potatoes – I put them in water and in the microwave for 10 mins
  • In a wok, add olive oil and the seeds
  • Sauté for a minute until they pop
  • Add curry leaves for a minutes
  • Add onions and ginger and sauce for 4- 5 minutes
  • Add the Cauliflower and fry until mixed
  • Add turmeric, cayenne, salt and let everything mix together for a couple of mix.
  • Add the par boiled potatoes and water.
  • Cover and simmer until vegetables are cooked but still firm.
  • Garnish with lemon juice, cilantro or parsley.
  • Serve with a side of Quinoa.

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Edamame, Beets and Grains

Edamame, Beets and Grains

This sumptuous salad is a full meal…You can top it onto some organic greens.
The grains are a mix of Quinoa, Amaranth (http://en.wikipedia.org/wiki/Amaranth_grain) and Millet slightly toasted and and cooked in a rice cooker.
I used a cup of steamed and shelled edamame, 1 cup of roasted chopped beets, couple of sprigs of chopped dill, roma tomatoes and some thinly sliced organic greens. Mix it all together with the fluffed up grains. The dressing was salt, pepper and a good dose of fresh lime and one crushed garlic. I also added a sprinkle of Nutritional yeast but thats optional.