Mar
2014

Sweet Potato Quinoa Chili Kale Salad

categories: Quinoa Recipes, Sweet Potato Recipes, Vegetarian Recipes

Kale & Roasted sweet potatoes

As I have mentioned before, I try to cook things I can easily incorporate into other dishes throughout the week. In an attempt to save money, I try not to be wasteful with the food I cook. Since I usually cook for two (myself and one other person) this can sometimes be tricky. No one wants to eat the same thing 3 nights in a row!

Now, if you’re staring at the screen and scratching your head wondering how to “ingredient share” amongst recipes, wonder no more. This recipe is a perfect example of how to do this! For those of you who do not want to “ingredient share”, no worries! This recipe can easily be made to feed up to 6 people.

Those of you who want to know how to “recipe share” read this: Earlier this week I shared my recipe for roasted sweet potato black bean pitas. I made 4 pitas with this recipe and had about 2 servings of the veggie mix left over. I didn’t want to throw the left-overs away, so I decided to leverage the ingredients I already had to concoct a new dish with a different taste.

Since I had already cooked the veggie mix, all I had to do was cook enough quinoa for two people,  rinse my kale, and heat up the veggies. I don’t know about you, but as the week progresses there aren’t many things better than cooking a quickie meal and using the extra time to relax!

If you’re using the left over veggie mix from the roasted sweet potato black bean pitas, all you have to do is make enough quinoa to go with the left-over veggie mix:

  • 2 servings of leftover veggie mix = 1 1/2 cups cooked quinoa (I use a little less than 1/4 cup red quinoa and 1/3 cup white quinoa)
  • 4 servings of leftover veggie mix = 3 cups cooked quinoa (I use 1/3 cup red quinoa, and 2/3 cup white quinoa)

Use the chart below as a reference for how to cook the correct amount of quinoa. Feel free to use any color combination of quinoa you prefer.

Uncooked Quinoa Amount of Water/liquid Cooked Quinoa
1/4 cup 1/2 cup 3/4 cup
1/3 cup 2/3 cup 1 cup
2/3 cup 1 1/3 cup 2 cups
1 cup 2 cups 3 cups

 For tips on how to cook the perfect quinoa, check out my tips and tricks page.

Once the quinoa is made, all you have to do is heat up your leftover veggies and mix in the cooked quinoa. Place the veggie quinoa mixture over a bed of kale, top with goat cheese, and (ding! ding!) dinner is served!

Roasted Sweet potato black bean Quinoa chili over Kale

Those of you who want to know how to make the full recipe read here: This recipe is super simple and easy to make! We will start by cutting our sweet potatoes and veggies and roasting them in the oven. While the veggies are roasting we will cook our quinoa on the stove and rinse the kale. We will add one can of drained black beans to the veggie mixture after removing from the oven. Finally, we will stir the cooked quinoa into the veggie mix, place over a bed of kale, top with goat cheese and serve! See, I told you it was simple! 

Sweet Potato Quinoa Chili Kale Salad
Serves 6
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Ingredients
  1. • 2 sweet potatoes, peeled and diced
  2. • 2 jalapenos, diced
  3. • 1 red bell pepper, diced
  4. • 1 red onion, diced
  5. • 1 (15 oz) can black beans, drained
  6. • 1/2 cup fresh cilantro, chopped
  7. • Juice of 1 lime
  8. • 1/2 cup goat cheese crumbles
  9. • 2/3 cup red quinoa
  10. • 2/3 cup white quinoa
  11. • 1 1/3 cup veggie broth
  12. • 1 1/3 cup water
  13. • Salt to taste
  14. • Bag of kale (or baby spinach)
  15. • 1/2 cup goat cheese crumbles
Instructions
  1. • Pre-heat oven to 425 degrees
  2. • Peel and dice sweet potatoes, jalapenos, onion, and red bell pepper.
  3. • In Casserole dish, combine veggies with olive oil and spices. Mix well so that veggies are evenly coated with olive oil and spices.
  4. • Roast veggies at 425 degrees for 20 minutes, tossing about halfway through.
  5. • While veggies are roasting combine quinoa, water, and veggie broth into pot over the stove on high heat. When quinoa starts to boil, reduce heat, cover with a lid, and let quinoa sit until cooked. When done, fluff with a fork and remove from heat.
  6. • When veggies are done roasting, remove from oven and let cool.
  7. • Add cilantro, black beans, and lime juice to roasted veggies. Mix gently.
  8. • Combine roasted veggies and cooked quinoa. Mix well and place over a bed of kale.
  9. • Top with goat cheese and enjoy!
Notes
  1. Swap baby spinach for kale if desired.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com


Mar
2014

Super Simple Guacamole

categories: Appetizer Recipes, Dips and Spreads, Vegetarian Recipes

Homemade Guacamole godsavethequinoa

Being a Texas girl, I can’t help that I loooove me some Tex-Mex! I swear Mexican food is just not the same once you leave Texas! What could possibly be better than happy hour spent on a patio during “patio-perfect weather” sipping skinny margaritas and snacking on homemade guacamole? I’ll give you a minute to think.

While you’re thinking, let me share my super simple guacamole recipe with you! This recipe is super simple (hence the name) and I suggest you keep it handy.

…Why you ask? Well, when the guac is running low and your friends are hungry, don’t you want to be the hero who can run inside and whip up another serving of {deliciously good} guacamole in less than 5 minutes? Sure you do!

Guacamole_godsavethequinoa_

Psst- Be sure to check out my guacamole making tips & tricks for pointers on the easiest way to cut an avocado to make the avocado mashing part of guacamole-making seamless and more ways to keep your guacamole fresh! 

Super Simple Guacamole
Effortless guacamole that will leave your guests wanting more!
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Ingredients
  1. • 2 large Haas Avocados
  2. • 1/2 red onion, diced
  3. • 1 cup cherry tomatoes cut into quarters
  4. • Juice of one lime
  5. • Salt to taste
  6. •1/4 cup fresh cilantro
Instructions
  1. • Slice avocado in half (lengthwise) and remove pit
  2. • Dice avocado in shell (see guacamole making tips & tricks) place in large bowl and mash until reaching desired consistency
  3. • Add red onions, cherry tomatoes, lime juice, and cilantro
  4. • Mix well and add additional salt to taste
  5. • Top with cilantro and enjoy!
Notes
  1. Takes approx. 5-10 minutes to prepare
  2. Yields 2 cups based on size of avocados
  3. Add additional lime juice to preserve freshness
God Save the Quinoa https://www.godsavethequinoa.com/
 Fabulous recipes by Mandi at godsavethequinoa.com


Mar
2014

Roasted Sweet Potato Black Bean Pitas

categories: Sweet Potato Recipes, Vegetarian Recipes

Roasted Sweet Potato black bean pita_cropped

These roasted sweet potato black bean pitas are delicious and are guaranteed to satisfy anyone’s appetite.  I’m a HUGE fan of sweet potatoes because they are oh-so-yummy and are full of vitamins and nutrients. Plus, with so many different ways to enjoy them (as you will soon discover) its almost impossible to get bored with them!

I always try and cook meals with ingredients that I can incorporate into other recipes during the week. I HATE wasting groceries. In my opinion, throwing un-used produce in the trash is like throwing money out the window or kissing that new pair of shoes I want good-bye.  Since I usually only cook for myself and one other person, incorporating ingredients into other dishes I plan on cooking throughout the week is a high priority. At the beginning of the week I always sit down and make a recipe or grocery list to help keep my grocery runs organized and help prevent me from over-buying. This habit  helps keep my belly (and my wallet) full. I have to admit that it took me a while to master this trick because let’s be honest, no one wants to eat the same thing for dinner Monday, and Tuesday, and Wednesday, and Thursday…at least I don’t. 

Let’s talk about this recipe.

NOTE: Before you get started or go on your grocery run, make sure you have enough non-stick foil to wrap as many pitas (up to 6) as you plan on making. We will roast our sweet potatoes and veggies in a 9 x 13 inch casserole dish and add a can of black beans into the mixture after removing from the oven. We will then stuff our pita halves with kale or baby spinach (whichever you prefer), goat cheese, the sweet potato black bean mix, and wrap the pitas with foil.

Roasted Sweet Potato and black bean pita_2

A great thing about this recipe is that you can store the left over veggie mix in the fridge for about 5 days, OR you can store your foil wrapped ready-to-go pitas in the fridge for about 3 days. When you’re ready to eat your foil wrapped ready-to-go pitas, all you have to do it pop them in the oven for 15 minutes and ta-da dinner is served. I tend to buy the prepackaged whole-wheat kangaroo brand pita halves. Each half is only 100 calories AND they’re pre-cut which makes stuffing them quick and simple.

I love this recipe because its super healthy and makes a lot of food… 6 servings to be exact! When I make this recipe I usually cook 4 pitas (storing 2 in the fridge to eat later on in the week) and use the leftover veggie mix to make a sweet potato-black bean quinoa chili. I will be posting this recipe within the next week, so be on the lookout for it!

So, regardless of if you’re attempting to feed a large group or trying to figure out how to consume all of the food you cook without eating the same meal 3 days in a row, this dish is perfect for you! 

Roasted Sweet Potato Black Bean Pitas
Serves 6
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. • 2 sweet potatoes, peeled and diced
  2. • 2 jalapenos, diced
  3. • 1 red bell pepper, diced
  4. • 1 red onion, diced
  5. • 2 Tbs olive oil
  6. • 2 tsp cumin
  7. • 2 tsp chili powder
  8. • 1 tsp paprika
  9. • 1 tsp salt
  10. • 1 (15 oz) can black beans, drained
  11. • 1/2 cup fresh cilantro, chopped
  12. • Juice of 1 lime
  13. • 2 cups of baby kale or baby spinach
  14. • 1/2 cup goat cheese crumbles
  15. • Whole wheat pita pocket halves
  16. • Non-stick cooking spray
Supplies
  1. • 9 x 13 Casserole dish
  2. • Foil
Instructions
  1. • Pre-heat oven to 425 degrees
  2. • Peel and dice sweet potatoes, jalapenos, onion, and red bell pepper.
  3. • In Casserole dish, combine veggies with olive oil and spices. Mix well so that veggies are evenly coated with olive oil and spices.
  4. • Roast veggies at 425 degrees for 20 minutes, tossing about halfway through.
  5. • When veggies are done roasting, remove from oven and let cool.
  6. • Reduce oven temperature to 375 degrees.
  7. • Add cilantro, black beans, and lime juice to roasted veggies. Mix gently. (At this point veggie mixture can be stored for later use).
  8. • Lightly spray PAM or non-stick cooking spray on the outside of the pita and place a handful of kale or spinach inside the pita along with 1 tablespoon of goat cheese.
  9. • Scoop veggie mix into pita until and wrap with foil.
  10. • Place the foil wrapped pita in a clean oven safe baking dish.
  11. • Once all pitas have been stuffed and are wrapped in foil, align side by side in the baking dish and spray tops of foil with non-stick spray.
  12. • Bake pitas in oven at 375 degrees and bake for 15 minutes.
  13. • When finished, remove from heat and let cool for 5 minutes.
  14. • Remove foil and top pitas with remainder of goat cheese and enjoy!
Notes
  1. Pre-make your pitas and wrap them in foil. They can be stored in the refrigerator for 3-4 days. When you're ready to eat them, follow the directions above and bake them in the oven at 375 degrees for 15 minutes.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com


Mar
2014

Quinoa Pad-Thai

categories: Chicken Recipes, Meat or Veggie Recipes, Quinoa Recipes, Tofu

Quinoa Pad Thai-home

I LOVE Pad Thai but I don’t love all of the calories and sodium that accompany my Pad Thai takeout orders {sigh}. I was craving a Pad Thai dish that was both delicious AND nutritious. After doing a lot of research and a little grocery shopping, I ended up concocting a healthier version of my beloved Pad Thai take-out,- Quinoa Pad Thai- which I guarantee does NOT disappoint!

As you can probably guess from the title, this Pad Thai recipe uses quinoa instead of noodles. I know you’re probably thinking “you can’t have Pad Thai without noodles”, and this was the EXACT reaction I got from Greg the first time I made this. I promised him that he would like it and agreed that if he didn’t I would buy Pad Thai takeout for both of us. The pressure was on! But, sure enough after he took this first bite, I think the words that came out of his mouth were something along the lines of “I don’t like it…I LOVE it“. It was hard to tell because hardly stopped to breathe until he had finished his entire bowl! Success! 

Quinoa Pad-Thai up close

This recipe generously serves 4 people, meaning that depending on how hungry you are, you will probably have leftovers. This is one of my go-to recipes for when I know I’m going to have a hectic week because it reheats very well and lasts for about 5 days sealed in a Tupperware container. I like to make it towards the beginning of the week, usually on Sunday, and eat the leftovers on those days when I’m exhausted and/or get home from work too late to cook.

FYI, this is one of my FAVORITE recipes, and I’m excited to share it with all of you!

Before you get started, I want you to know that I designed this recipe to be made three ways. You can elect to make this recipe using 1) only chicken, 2) only tofu, or 3) half chicken, half tofu. I usually make half chicken and half tofu version. Be sure to pay close attention to the instructions for “all chicken or all tofu” or “half chicken, half tofu” highlighted in the recipe for serving sizes and directions so that you can confidently make the rendition of this dish that you prefer!

I would like to mention that regardless of the version you are making, you will cook the Quinoa and sauce FIRST. Once the Quinoa and Sauce are finished, you will cook your stir-fry, which you will add the Quinoa and sauce into later. If you are making the “half chicken, half tofu” version, please note that you will cook the tofu version first using half of the veggie mix, quinoa, and sauce.

Let’s get started!

 

Quinoa Pad-Thai
Serves 4
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. **If cooking only chicken- 2 chicken breasts
  2. **If cooking only tofu-2 (12 oz.)containers of cubed tofu, drained
  3. **If cooking half chicken, half tofu- 1 chicken breast & 1 (12 oz.) container cubed tofu
  4. For Quinoa-
  5. • 1 cup dry red Quinoa
  6. • 1 1/4 cup dry white Quinoa
  7. • 2 cups of low sodium Veggie Broth
  8. •3 cups of water
  9. For Sauce-
  10. • 4 Tbs light soy sauce
  11. • 1/2 cup brown sugar
  12. • 4 Tbs fish sauce
  13. • 4 Tbs water
  14. • 1/4 cup creamy peanut butter
  15. • 3 Tbs Sriracha
  16. For Stir Fry-
  17. • 2 Tbs extra virgin olive oil
  18. • 1 zucchini, thinly sliced or julienned
  19. • 1 cup shredded carrots
  20. • 3 cups of napa cabbage or pre-packaged Asian lettuce mix
  21. • 1/2 cup chopped green onions
  22. • 2 eggs
  23. For Garnish-
  24. • 3/4 cup chopped peanuts
  25. • 3/4 cup chopped fresh cilantro
1. Cook the Quinoa
  1. • Add quinoa, water and low-sodium veggie broth in a large pot and place on high heat. When quinoa comes to a rolling boil, stir with a wooden spoon, place lid on top and reduce to a low heat. Let sit until cooked.
2. While Quinoa is cooking, make the sauce
  1. • Combine soy sauce, brown sugar, fish sauce, water, peanut butter, and Sriracha into a small saucepan
  2. • Place saucepan over medium heat and whisk all ingredients together. Heat until peanut butter is melted and brown sugar is dissolved, set aside.
3. Cook the stir fry
  1. IMPORTANT: If you are making a tofu/chicken combo you will be using the same skillet for both. Cook the tofu first. Cooking raw chicken before the tofu, in the same dish will cause cross-contamination and possibly spread salmonella.
  2. · Combine carrots, zucchini, cabbage, and green onions into a large bowl
  3. NOTE: You will cook the tofu from start to finish and repeat the same process using chicken.
  4. **If cooking all chicken or all tofu use entire bowl of veggie mix // If cooking half chicken and half tofu divide the veggie mix evenly so that equal proportions are used for each**
  5. • Heat 1 Tbs EVOO in a large skillet and add veggie mix
  6. • Stir-fry veggies for about 3-5 minutes or until veggies soften and begin to turn translucent.
4. Add in tofu/chicken
  1. For TOFU
  2. • Add 1 Tbs EVOO and tofu cubes into veggie mix. Stir-fry until sides of tofu begin to turn golden brown, reducing heat if needed or veggies start to burn.
  3. For CHICKEN
  4. • Add 1 TBS EVOO and chicken breast slices into veggie mix. stir-fry until chicken cooks all the way through, reducing heat if needed or veggies start to burn.
5. Spoon cooked Quinoa into stir-fry
  1. **If cooking all chicken or all tofu, spoon in 6 cups of cooked Quinoa // If cooking half chicken and half tofu, spoon 3 cups of cooked Quinoa into each**
  2. • Stir Quinoa into veggie mixture for 1-2 minutes
6. Stir sauce into stir-fry mixture
  1. **If cooking all chicken or all tofu, stir in 2 cups of sauce // If cooking half chicken and half tofu, stir 1 cup of sauce into each**
  2. • Stir sauce until evenly dispersed amongst ingredients and absorbed by Quinoa
  3. • Create a circular well in the center of the stir fry mix so that the bottom of the pan is exposed.
7. Crack egg(s) in the circular well
  1. **If cooking all chicken or all tofu, crack 2 eggs in center of well // If cooking half chicken and half tofu, crack 1 egg into each**
  2. • Mix egg into mixture until fully cooked and remove from heat
  3. • Top with cilantro and chopped peanuts
  4. Enjoy!
God Save the Quinoa https://www.godsavethequinoa.com/
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