Category: Quinoa Recipes


Aug
2018

Quinoa Crust Pizza

categories: Meat or Veggie Recipes, Quinoa Recipes, Vegan Recipes, Vegetarian Recipes

Quinoa Pizza Cover Page

This 5 ingredient pizza crust made out of quinoa will change your life! It sure has changed mine! I love pizza, but try to only eat it on “special occasions” … AKA the night before a big race! That said, I enjoy this quinoa crust version ALL. THE. TIME.

Despite what you’re thinking, this is actually VERY EASY to make. I was intimidated the first time I tried it out too but all of those preconceived notions flew out the window as soon as I took my first bite.

Quinoa Crust Pizza

The first time I made this I didn’t even tell my husband what the crust was made of. I put it down in front of him and watched him scarf it down. When I asked him what he thought it was, he said “uh…pizza”. He had no clue the crust was made out of quinoa. I swear he asks me to make this at least once every other week. (I told you I eat this all the time!) 

The crust is made with 5 ingredients and 4 steps… well, 6 ingredients if you count the salt & pepper.

  1. Quinoa (uncooked): 3/4 cup soaked overnight and drained
  2. Baking Powder: 1/2 tsp
  3. Water: 1/4 cup
  4. Extra Virgin Olive Oil: 2 TBS
  5. Dried Oregano: 1 TBS
  6. Sea salt and generous amounts of pepper

The crust is vegan friendly, so depending on the toppings you select you have the freedom to make this a vegan, vegetarian, or meat lovers delight! 

STEP 1: Combine all ingredients in food processor and pour into a round, foil lined cake pan sprayed with non-stick spray. Your batter will resemble that of pancakes. Place in oven for 15 minutes. 

Quinoa Crust Pizza

I use a round 9-inch cake pan to give my pizza a traditional, circular pizza shape. A round 9-inch cake pan will result in one personal pizza. I usually cook two at the same time; one for me and one for my husband and place the pans side by side in the oven. If you don’t have a round cake pan, you can use a similar sized square, rectangle, or other shape pan. If you do this, make sure not to use one too big or you will end up with super thin (and most-likely burnt) pizza crust. I’ve never tried doubling the recipe to make a large two person pizza, so if you try this you must tell me how it turns out! 

STEP 2: Remove from oven. Let sit a few minutes, flip, and bake for another 12 – 15 minutes. 

Quinoa Crust Pizza

Your pizza crust should look more like a pizza crust when you open the oven to remove and flip after 15 minutes. After flipping your crust, you can place on a flat cookie sheet or back in the same cake pan. because I usually make two of these at the same time, I prefer to use a cookie sheet. If using a cookie sheet be sure to line with foil and spray with non-stick spray. Most importantly, make sure to let your pizza crust cool for a few minutes before you flip. DO NOT FORGET THIS! This is critical to making sure your pizza crust remains in tact!   

While crust is cooking, this is a great time to chop veggies and prepare your toppings! 

Step 3: Remove from oven. Add sauce, toppings, and cheese. Place back in oven for another 12 – 15 minutes. 

Quinoa Crust Pizza

My pizza (pictured above) is a vegetarian option. Ingredients include:

  • Sauce: My Homemade Basil Pesto  Make this by combining 2 cups of fresh, chopped basil, 5 TBS EVOO, ¼ cup grated Parmesan cheese, 2 TBS pine nuts, 2 tsp minced garlic, and ¼ tsp salt 
  • Toppings: Tuscan Kale, Sweet Onions, Black Olives, Orange Bell Peppers, Sun-dried Tomatoes 
  • Cheese: Shredded Mozzarella 

Not pictured: Two to three dollops of ricotta. I didn’t realize we were out until I made this recipe! 

Greg’s pizza (pictured below) is made with Chicken and veggies. Ingredients include: 

  • Sauce: Fresh Marinara 
  • Toppings: Shredded Chicken, Tuscan Kale, Sweet Onions, Black Olives, Orange Bell Peppers, Homemade Basil Pesto 
  • Cheese: Shredded Mozzarella 

Quinoa Crust Pizza

Step 4: Remove from oven. Let cool a few minutes. Slice, serve, and enjoy! 

You’ll know your pizza is ready when the cheese begins to bubble and brown and the edges of your veggies begin to get crispy. 

Quinoa Crust Pizza

Quinoa Crust Pizza

BRB. Drooling over how good this looks. 

Quinoa Crust Pizza

 

See, easy peasy. 5 ingredients. 4 steps. One delicious meal! 


Quinoa Crust Pizza
Serves 1
A 5 ingredient, guilt free pizza crust option made with quinoa. This recipe is perfect for everyone from vegans to meat eaters!
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Prep Time
10 min
Cook Time
45 min
Total Time
6 hr 55 min
Prep Time
10 min
Cook Time
45 min
Total Time
6 hr 55 min
Ingredients
  1. • 3/4 cup uncooked quinoa (soaked in water overnight or up to 6 hours) drained
  2. • 1/4 cup water
  3. • 1/2 tsp baking powder
  4. • 2 TBS EVOO
  5. • 1 TBS dried oregano
  6. • Sea salt to taste + generous amounts of black pepper
  7. • Pizza toppings & sauce of your choice!
Instructions
  1. • Place uncooked quinoa in a bowl and fill with water. Let sit overnight or up to 6 hours. Use fine mesh strainer to drain water and place soaked quinoa in food processor
  2. • Pre-heat oven to 425 degrees F. Line a 9 inch round cake pan with foil and spray with non-stick spray (I prefer olive or coconut oil spray)
  3. • Add water, EVOO, baking powder, oregano, salt and pepper to food processor and combine all ingredients. Batter should be smooth and creamy with a consistency similar to pancake batter. Your batter will contain some whole quinoa kernels, so no need to worry!
  4. • Pour batter into cake pan and bake for 15 minutes.
  5. • After 15 minutes, remove pan from oven and let sit for a few minutes. Flip crust on opposite side and return to oven for 12 - 15 minutes until crust is golden brown and edges are crispy. Chop your veggies now!
  6. • Remove from oven and dress pizza crust with sauce and toppings of your choice. Bake for another 12 - 15 minutes until cheese begins to bubble and brown and the edges of your veggies begin to crisp.
  7. • Remove from oven and let sit to cool for a few minutes. Slice, serve, and enjoy!
Notes
  1. • If you're flipping your crust to a new cookie sheet don't forget to spray with non-stick spray!
  2. • Pre-cook any meat options placed on pizza. There is no need to pre-cook veggies.
  3. • Store leftovers in an airtight container for up to three days. Place in microwave to re-heat.
God Save the Quinoa https://www.godsavethequinoa.com/

 

Quinoa Crust Pizza

Even Maggie is drooling over this recipe! 

Recipes for endurance athletes

 

 


Nov
2016

Skinny Pumpkin Spice Granola

categories: Breakfast Recipes, Holiday Recipes, Quinoa Recipes, Snacks, Vegetarian Recipes

skinny-pumpkin-spice-granola-title

This skinny pumpkin spice granola tastes like fall and is a perfect addition to any dish! I promise this recipe will quickly become one of your go-to “pumpkin spice” favorites. I love adding this to greek yogurt, ice cream, cereal, or eating it alone as a snack. The options are endless! 

I prefer making homemade granola as opposed to buying the store bought stuff. Not only do you get alot more bang for your buck but you can also control the ingredients (especially the sugars) you’re putting into it.

skinny pumpkin spice granola

If you’ve ever read the ingredients list on the package of your favorite store bought granola you’ll likely see a list of various items such as cane syrup, brown rice syrup, corn syrup, cane sugar, canola oil, vegetable oil, fructose, natural and articfical flavoring, and soy lecithin to name a few. To translate… sugar, sugar, and more sugar! Ingredients on food labels are listed by quantity from highest to lowest. Anytime you see sugary ingredients like the ones listed above ahead of “real” ingredients you should think twice before buying!  Store bought granola may taste delicious but you are much better off making your own. 

Don’t believe me? I bet you’ll have a different opinion after making this Skinny Pumpkin Spice Granola. 

skinny pumpkin spice granola

I love this recipe because its packed full of healthy grains, heart healthy fats, and natural sugars. Not to mention its delicious and super easy to make! You’ll be out of the kitchen, start to finish, in about 35 minutes with only a few dishes to wash! 

skinny pumpkin spice granola ingredientsYou’ll start by toasting your old fashioned rolled oats and uncooked quinoa. To do this simply spread the oats and quinoa across a parchment lined baking sheet and place in the oven at 325 degrees F for 10 minutes. Note: There is no need to spray the baking sheet or parchment paper with cooking spray.  

Skinny pumpkin spice granola ingredients

After 10 minutes remove toasted quinoa and old fashioned rolled oats from oven and pour into a large bowl along with the rest of your dry ingredients which include flaxseed meal, chia seeds, slivered almonds, walnut pieces, and pumpkin seeds. If you’re not a fan of almonds, walnuts, or pumpkin seeds you can swap them out for a nut or seed that better suits your preferance. I’ve personally made this recipe using various combinations of sunflower seeds, pecans, cashews, and whole almonds and the result is delicious every time! Just make sure you stay true to the measurements in the recipe.

skinny pumpkin spice granolaStir all of your dry ingredients together and reduce the oven to 300 degrees F. 

In a microwave safe bowl combine your wet ingredients: maple syrup, honey, pumpkin puree, coconut oil, pumpkin pie spice, nutmeg, cinnamon, a dash of salt, and vanilla extract. Mix well and microwave for one minute. Your wet ingredient mixture should be thick and gooey. Warning- it will smell delicious! Since there are no raw eggs its okay to sneak a taste or two! 

Give your wet ingredients one more stir and pour over dry ingredients. Use a spatula to scrape the sides of the wet ingredients bowl to make sure you’re able to transfer as much as possible to your dry ingredients.

skinny pumpkin spice granola ingredients

Now its time to combine your wet and dry ingredients. Its important to make sure that all dry ingredients are evenly coated. I find best results come from applying a folding technique using a spatula to combine. 

Next, use your spatula to transfer all ingredients to a parchment lined baking sheet. Again, do not spray parchment paper or baking sheet with cooking spray. 

pumpkin-spice-granola-9-of-25

Make sure ingredients are tighly packed and evenly spread across the baking sheet. Place the goods in a 300 degree F oven for 20 – 22 minutes. Toss ingredients about 10 minutes in and sprinkle dried cranberries over the top. Bake for 10 – 12 more minutes until granola is golden brown. Remove from oven and immediately sprinkle dark chocolate chips (optional) across cooked granola. Its important to do this as soon as you remove the granola from the oven to enable the dark choclate chips to melt and spread across granola before it cools. 

skinny pumpkin spice granola

I know this will take alot of willpower, but let granola cool completely before digging in. Once granola has competely cooled you’re free to break granola into smaller chunks as desired and remove from the parchment paper lined baking sheet. 

skinny pumpkin spice granolaThere are a couple of options for how to store your granola. You can store this yummy treat in an airtight container (mason jar, tupperware, etc.) on your countertop or pantry or in the freezer. Granola will keep for at least one month if stored on your countertop and at least three months in your freezer. I’ve stored ganola for up to six months in the freezer. If storing granola in the freezer make sure you’re using a sturdy, well sealed container to avoid freezer burn. 

pumpkin-spice-granola-18-of-25 pumpkin-spice-granola-23-of-25 pumpkin-spice-granola-21-of-25

Skinny Pumpkin Spice Granola
Yields 4
This recipe will become one of your go-to "pumpkin spice" favorites. This skinny pumpkin spice granola tastes like fall and is a perfect addition to any dish!
Write a review
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. • 1/4 cup uncooked quinoa
  2. • 1.5 cups of old fashioned rolled oats
  3. • 1/4 cup flaxseed meal
  4. • 1/4 cup chia seeds
  5. • 1/4 cup raw, unsalted slivered almonds
  6. • 1/2 cup raw, unsalted walnuts halves & pieces
  7. • 1/4 cup raw, unsalted pumpkin seeds
  8. • 1/4 cup + 1 tsp real maple syrup
  9. • 2 tsp honey
  10. • 1/3 cup pumpkin puree
  11. • 2 tsp coconut oil
  12. • 1 TBS pumpkin pie spice
  13. • 1 TBS nutmeg
  14. • 1 TBS cinnamon
  15. • Dash of salt
  16. • 1.5 tsp vanilla extract
  17. • 1/4 cup dried cranberries
  18. • 1/4 cup dark chocolate chips (optional)
Instructions
  1. • Pre-heat oven to 325 degrees F
  2. • Spread uncooked quinoa and old fashioned rolled oats on a baking sheet with parchment paper & place in the oven to toast for 10 minutes (do NOT spray any cooking spray on the parchment paper)
  3. • Remove quinoa and old fashioned rolled oats from oven and pour into a large bowl along with flaxseed meal, chia seeds, slivered almonds, walnut pieces, and pumpkin seeds. Stir to combine. These are your dry ingredients.
  4. • Reduce oven heat to 300 degrees F
  5. • In a microwave safe bowl combine maple syrup, honey, pumpkin puree, coconut oil, pumpkin pie spice, nutmeg, cinnamon, salt, and vanilla extract. These are your wet ingredients.
  6. • Mix wet ingredients well and heat in microwave for 1 minute.
  7. • Stir wet ingredients one more time and pour over dry ingredients using a spatula to combine until dry ingredients are completely coated.
  8. • Spread combined ingredients on a baking sheet lined with parchment paper (again, do NOT spray any cooking spray on parchment paper). Pack ingredients tightly by pressing down on them with a spatula to form a thin, evenly dispersed layer.
  9. • Place baking sheet in 300 degree F oven for 20 - 22 minutes. Toss ingredients with a spatula about halfway through and sprinkle dried cranberries on top.
  10. When golden, remove from oven and sprinkle dark chocolate chips (optional) on top. Let ingredients cool completely and break larger chunks into smaller pieces as desired and enjoy!
Notes
  1. Store in an air-tight container on counter-top or freezer. Granola will keep for at least one month when stored on counter and at least three months when stored in freezer.
  2. Use any combination of nuts and seeds (cashews, sunflower seeds, whole almonds, pecans, etc.) as preferred. For best results keep measurements listed above true.
God Save the Quinoa https://www.godsavethequinoa.com/
Let me know what you think! 

Fabulous recipes by Mandi at godsavethequinoa.com


Jul
2016

Sweet Potato Quinoa Patties with Basil Avocado Spread

categories: Quinoa Recipes, Salad Recipes, Sweet Potato Recipes, Vegetarian Recipes

Sweet Potato Quinoa Patties with Basil Avocado SpreadIf you don’t have dinner plans for tonight I’ve got you covered! My sweet potato quinoa patty recipe is always a big hit. I mean who doesn’t love good hearty veggie burger made with sweet potatoes and quinoa, smothered in a creamy basil avocado spread, topped with fresh pomegranate seeds and served over a fresh bed of lettuce? I know not everyone agrees with the fact that veggie burgers > hamburgers (just ask my husband). One thing you will agree with is how much you love these sweet potato quinoa patties! 

This recipe makes quite a few patties and (depending on how hungry you are or how big your family is) you’re pretty much guaranteed to have leftovers! Okay….this post is officially making me hungry! 

Sweet Potato Quinoa Patties

In all seriousness, my favorite food combination right now is….wait for it…. sweet potatoes, avocados, and pomegranate seeds. I know… its kind of random and sounds totally gross, but trust me on this one. You will not regret making this dish or any others that have to do with sweet potatoes, avocado, and pomegranate seeds for that matter! I can’t wait to post all of my delicious creations for you to try! 

Basil Avocado Spread

When you look at the recipe for the first time, these might seem daunting to make. Truth be told, they’re actually pretty simple. Aside from containing yourself from eating them before they’re served, the most difficult task is cooking the quinoa, the sweet potatoes, and sauteeing the onions. 

If you break this recipe into three parts you’ll see what I mean: 

Step 1: Prepare ingredients for quinoa patties. Ingredients include cooked quinoa, cooked sweet potatoes, and sauteed onions.

Sweet Potato Quinoa Patties ingredientsYou’ll need 2 cups of cooked quinoa. (That’s 1 cup of dry quinoa mixed with two cups of water). If you need to brush up on how to make quinoa check out my post on how to cook the perfect quinoa. When quinoa is cooked, scoop into a bowl and set aside.

Cook your sweet potatoes by rinsing then with water, brushing them with EVOO, and piercing the with a fork. (Note: I cooked my sweet potatoes in the microwave to speed things up). Wrap each sweet potato in a paper towel. Heat potatoes in microwave on high for 5 minutes. Flip potatoes to other side and heat for 3 more minutes or until they’re soft to the touch. They should be very soft and very hot so be careful! 

Sweet Potato Quinoa Patties (2 of 17)

Scoop out sweet potato insides into the bowl with the quinoa. Lastly, you’ll need to saute your onion. Heat EVOO in a sauté pan and stir in some minced garlic. Add your diced onions, sprinkle with salt, pepper, and thyme and sauté until onions become translucent.  then place onions in bowl with quinoa and sweet potatoes.

Lastly, you’ll need to saute your onion. Heat EVOO in a sauté pan and stir in some minced garlic. Add your diced onions, sprinkle with salt, pepper, and thyme and sauté until onions become translucent.  then place onions in bowl with quinoa and sweet potatoes.

Add sauteed onions to the bowl with quinoa and sweet potatoes. Throw in some fresh basil, mix together and baby, you’re in business! 

Sweet Potato Quinoa Patties

Step 2: Shape and bake your quinoa patties. Use your hands to shape patty mixture into balls. Aim for a size slightly larger than golf ball size. IMPORTANT!!! Make sure they are very tightly packed so they don’t fall apart in the skillet! 

Sweet Potato Quinoa Patties (5 of 17)

Use coconut oil to cook your patties in a cast iron skillet. Make sure your skillet is nice and hot before you put your patties in. Place 3 – 4 patty balls in a skillet at one time and listen to them sizzle! Use a spatula to VERY VERY GENTLY press the top of each patty. Do NOT attempt to flatten the patties. If you press too hard the patties will fall into pieces and you will end up eating sweet potato quinoa scramble instead of these delicious sweet potato quinoa patties. This has happened to me and I can attest that the sweet potato quinoa stir-fry is also delicious. 🙂 You shouldn’t be afraid of messing these up because either way, the outcome will taste fantastic! 

Cook patties for about 3 minutes on each side. Add another 1 – 2 tablespoons of coconut oil to cast iron skillet between batches for best results. 

Sweet Potato Quinoa Patties (7 of 17)

Step 3: Make the Basil Avocado Spread. Basil? Check! Avocado? Check! Greek Yogurt? Check! Now that the gang’s all here, throw them in the food processor. Sprinkle salt, pepper, and paprika over the contents and grind away! In about 30 – 45 seconds your delicious creamy basil avocado spread will be your for the tasting! (Add salt and pepper until your taste buds are satisfied!) 

Basil Avocado Spread 2

DINNER IS SERVED! 

Arrange your sweet potato quinoa patties over a bed of leafy green lettuce (my favorite is the baby spinach and kale mix) drizzle with basil avocado spread, top with fresh pomegranate seeds and goat cheese then dig in! 

Sweet Potato Quinoa Patties (17 of 17)

Sweet Potato Quinoa Patties (6 of 17)

Wondering how to use those leftovers? These sweet potato quinoa patties are delicious in a pita or severed in a whole wheat hamburger bun. Have an idea of your own? Leave a comment and let me know! I’d love to hear from you! 

Sweet Potato Quinoa Patties with Basil Avocado Spread
Yields 10
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Prep Time
25 min
Total Time
35 min
Prep Time
25 min
Total Time
35 min
Ingredients
  1. • 2 cups cooked quinoa
  2. • Insides of 2 cooked sweet potatoes
  3. • 1 medium yellow onion, diced
  4. • 3 garlic cloves, minced
  5. • 1 TBS fresh thyme, finely chopped
  6. • 1 TBS EVOO
  7. • Salt and pepper
  8. • Coconut oil for cooking patties
  9. • 1/4 cup + 1 cup fresh basil leaves, divided
  10. • 1 large avocado
  11. • 2 TBS Greek Yogurt
  12. • 1 TBS paprika
  13. • Leafy green lettuce (I prefer kale and spinach mixture)
  14. • Feta cheese
  15. • Pomegranate seeds
Instructions
  1. • Prepare 2 cups of cooked quinoa (1 cup dry quinoa and 2 cups of water). Scoop cooked quinoa into a bowl and set aside.
  2. • Rinse sweet potatoes with water. Brush sweet potatoes with EVOO, pierce with a fork, and wrap each sweet potato in a paper towel. Heat in microwave on high for 5 minutes. Flip potatoes to other side and heat for 3 more minutes or until sweet potatoes are soft to the touch.
  3. • Cut sweet potatoes in half, scoop insides out and place in bowl with cooked quinoa.
  4. • Heat EVOO in a sauté pan. Stir in minced garlic cloves. When fragrant, stir in diced onions salt, pepper, and thyme. Sauté until onions become translucent then place onions in bowl with quinoa and sweet potatoes.
  5. • While contents in bowl cool, finely chop 1/4 cup basil leaves and stir in to mixture. Use hands to completely combine all ingredients.
  6. • When combined, pack mixture together in balls (slightly larger than golf ball size). Make sure ingredients are well packed. This will help ensure your patties stay in one piece.
  7. • Heat 1-2 TBS of coconut oil in a cast iron skillet over medium-high heat.
  8. • Place 3 - 4 sweet potato quinoa balls in skillet. Using a spatula, very gently press down on the top of each ball to flatten. (NOTE: Do not attempt to completely flatten the patty).
  9. • Cook patties for about 3 minutes on each side until a crispy brown crust begins to form and set aside. (Add 1-2 TBS coconut oil to cast iron skillet each time you start a new "batch" of patties.)
  10. • While patties cool, prepare Basil Avocado spread by peeling and placing 1 ripe avocado, 1 cup of fresh basil leaves, and 2 TBS of Greek yogurt in a food processor. Add 1 TBS paprika and salt and pepper to taste. Combine until reaching desired consistency.
  11. • Serve patties over a bed of leafy green lettuce. Place a dollop of basil avocado spread on each patty. Top with pomegranate seeds and feta, serve and enjoy!
Notes
  1. Make sure to pack patties very tightly before cooking.
  2. Add an additional 1 -2 TBS of coconut oil to cast iron skillet after each round of patties. Let coconut oil heat up before placing patties in cast iron skillet. For best results cook 3 - 4 patties at same time. Depending on size of balls, patties might take longer to cook. Do not cook patties for more than 6 minutes on each side.
  3. Store leftover patties and basil avocado spread in separate airtight containers. Contents should keep for up to 5 days. Stir basil avocado spread before re-serving to bring back color.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com


Aug
2014

Grilled nectarine & pistachio quinoa salad

categories: Appetizer Recipes, Quinoa Recipes, Salad Recipes, Vegetarian Recipes

Grilled nectarine & pistachio quinoa salad (3 of 7)

Greetings! I hope summer is treating everyone well, I’m sorry I haven’t posted in a while…I’ve been SO busy lately! But get excited because I have tons of recipes to be posted, so stay tuned! 

Anyways, let me introduce you to one of my favorite summer recipes: Grilled nectarine and pistachio quinoa salad. This dish combines the soft, sweet flavors of grilled nectarines with the crunchy, salty flavors of raw pistachios. (I’m getting hungry just thinking about this!) Mix that together with warm quinoa and fresh veggies drizzled in a lemon-dijon basil dressing, and you’ve got yourself the ultimate summer evening dish! 

With 8 main ingredients, this dish is SUPER easy to make and can be cooked in about 30 minutes. All you have to do is cook the quinoa, sauté the nectarines followed by the zucchini, and make your dressing. See, its literally as easy as 1, 2, 3! 

Ingredients with words

 Step 1: Start by cooking the quinoa in half water half veggie broth. Need some quinoa cooking tips? Look here! 

Step 2: While quinoa is cooking cut the nectarines (the same way as you would an apple slice), quarter the zucchini, and slice the basil. Brush the nectarines with olive oil and arrange them on a grill pan to caramelize. You want grill marks to show up on the sides of the fruit, so  cook each side for about 2 minutes. When nectarines are done cooking, set them aside, add a little extra olive oil to the pan and sauté the zucchini until pieces become soft and translucent. This should take about 5-7 minutes. When this is done, remove zucchini pieces from heat and set aside. 

Don’t forget to check on the profess of step 1! By now your quinoa should be done cooking (or close to it). When the quinoa is al dente, fluff with a form, remove from heat, set aside and cover with a lid. 

Grilled nectarine & pistachio quinoa salad (4 of 7)

Step 3: Last but not least, you will make the dressing. To do this, start by combining the dijon and lemon juice in a small bowl and stir with a fork or whisk both ingredients are combined. Very, very slowly (while constantly stirring dijon lemon mixture) pour olive oil into bowl in a smooth, steady stream. DO NOT FORGET TO STIR DIJON LEMON MIXTURE WHILE POURING OLIVE OIL INTO BOWL. I cannot tell you how important this is!! Stirring the ingredients already in the bowl while simultaneously pouring in the olive oil will allow ingredients to emulsify. Emulsify is a fancy word used to describe two ingredients that aren’t meant to blend together but will become “one” under the right conditions… sounds like a love story, right? 

Anyways, if you start to notice that the olive oil isn’t playing nice with the dijon lemon mixture, stop pouring the olive oil and in the words of the late MJ “just beat it”. All jokes aside, stir your little heart out until ingredients start to combine. When they finally start to blend, continue stirring while you (more slowly this time) pour the rest olive oil into the bowl, pausing to stir ingredients as needed. When finished, add in basil and salt and pepper to taste.  

Grilled nectarine & pistachio quinoa salad (6 of 7)

You’re almost done! In a large bowl simply combine the cooked quinoa, grilled nectarines, and sautéed zucchini. Next, fold in the dressing so it is evenly dispersed throughout the quinoa. Top with chopped pistachios and left over basil and ENJOY! 

Grilled nectarine & pistachio quinoa salad (2 of 7)

Grilled nectarine & pistachio quinoa salad
Yields 6
A crowd pleasing dish that combines the refreshing flavors of sweet nectarines, salty pistachios, with aromas from spicy Dijon mustard and fresh basil. This delectable summer salad can be served as an appetizer, side dish, or can be included as part of your main course.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. • 1.5 cups uncooked white quinoa
  2. • 1 cup veggie broth
  3. • 1 cup water
  4. • 1 zucchini, quartered
  5. • 3 nectarines, quartered
  6. • Juice of 2 lemons
  7. • 2 Tbs spicy Dijon mustard
  8. • 2 Tbs EVOO (extra virgin olive oil)
  9. • 1/4 cup fresh basil, sliced
  10. • 3/4 cup raw, unsalted pistachios
  11. • Salt & pepper
Instructions
  1. • Cook quinoa by placing dry quinoa, water, and veggie broth in a pot and bring to a boil. Reduce to low heat and cover with lid and simmer (about 15 minutes) until quinoa is cooked and most of the liquid has been absorbed. When finished, remove from heat, fluff with a fork, cover with lid and set aside.
  2. • While quinoa is cooking, cut nectarines into quarters (apple slices). Brush olive oil in a grill pan, place on high heat, and arrange nectarine pieces face side down. Let nectarines sit for 2 minutes to caramelize and develop grill marks. After 2 minutes, or when finished, flip nectarines to cook other side. Let sit for about 2 minutes. When finished, remove from heat and set aside. Dice nectarine pieces when cool.
  3. • Quarter the zucchini and place in the same pan used for the nectarines, adding more olive oil if needed. Sauté zucchini pieces until they become soft and translucent (about 5-7 minutes). When finished remove from heat and set aside.
  4. • To make dressing, combine mustard and lemon juice in a medium bowl. Whisk with a small whisk or a fork until completely blended. Continue to whisk the mixture and slowly begin to drizzle olive oil into bowl. Be sure to pour olive oil in a very small, steady stream to create an emulsion. You must continue to whisk the mixture in order for the ingredients to emulsify. If olive oil is not combining, stop pouring olive oil and whisk ingredients until combined then resume pouring. When finished, add basil slivers and salt and pepper to taste.
  5. • In a large bowl, combine cooked quinoa, grilled nectarines, sautéed zucchini, and pistachios. Mix well. When finished, pour dressing over mixture and combine until evenly dispersed. Garnish with left over basil and pistachios and enjoy!
Notes
  1. Serve at room temperature.
  2. Store in an airtight container for up to 5 days.
God Save the Quinoa https://www.godsavethequinoa.com/
I hope you enjoy this dish as much as I do! Comment below and let me know what you think! I’d love to hear from you! 

Fabulous recipes by Mandi at godsavethequinoa.com


Apr
2014

Mediterranean Quinoa Salad

categories: Appetizer Recipes, Quinoa Recipes, Vegetarian Recipes

Mediterranean Quinoa Salad (1 of 1)

I absolutely love everything about Mediterranean/Greek food! I mean, how could you not love this vivacious culture that takes pride in “celebrating” meals with  food, drinks, family and friends? If you’ve seen “My Big Fat Greek Wedding” you definitely know what I’m talking about! Despite the fact that I am half Greek, I promise there is no bias here!
 
Anyways, the reason I said “Mediterranean/Greek” instead of one or the other is because there is a lot of overlap between these two cuisines. You see, Greek cuisine is technically  a “Mediterranean cuisine” due to its geographical origin and is often cited as a picture perfect example of the Mediterranean diet. 
 

Mediterranean Quinoa Salad_lemon wedges blur (1 of 1)

Maybe you’ve heard of the Mediterranean diet and maybe you haven’t. Over the past couple of weeks, I’ve noticed  more and more articles from health and fitness websites and magazines ranting and raving about this latest “fad”.  And what’s there not to rave about? The Mediterranean diet is largely plant-based with a strong emphasis on fruits and vegetables, nuts, grains, seeds, beans and olive oil;  very similar to the food consumed by the Greek culture (hence the overlap between “Mediterranean” and “Greek” cuisine.  Eggs, dairy, poultry, and fish are consumed regularly, just in smaller portions than what us Americans are used to. Meat is usually eaten once a month and refined sugars, flour, butter, and fats other than olive oil are rarely consumed. If you’re a visual person like me, this is better illustrated in the food pyramid below. 
 
 meddiet
 
This concept might seem strange, but think of it like this: In America, we generally consider meat the “main dish” and veggies as “sides”. The Mediterranean diet is the complete opposite of this. Veggies are considered the “main dish” and meat is considered a “side”.  I know you’re probably thinking, well of course you think this “diet” is all the rage, you vegetarian, you, but hear me out. Mediterranean meal time is treated as a social event where food is leisurely consumed  and enjoyed with family and friends.
 
Key word enjoyed. 
 
The Mediterranean diet’s philosophy is don’t stop eating what you enjoy. Eat it! Just in smaller portions, and take the time to enjoy your food. 
 

Mediterranean Quinoa Salad_lemon wedges long (1 of 1)

Bottom line: Eat more of the foods that are good for you. Do not deprive yourself of the foods you enjoy. You can still have that chocolate cake or fried chicken, just eat these things in moderation and enjoy them. Meaning, don’t inhale them so quickly that you go into a food coma 10 minutes later. Use fresh ingredients, spend time with your family and friends, and raise a glass and say “OPA” at every meal!  

 

Mediterranean Quinoa Salad
Serves 6
This Mediterranean inspired dish, full of flavor, colorful veggies and fresh greens- just like the Greeks like it, will have you yelling "OPA" at the top of your lungs!
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. • 1 cup quinoa
  2. • 1 cup water
  3. • 1 cup low sodium veggie broth
  4. • 1 container of cherry tomatoes, halved
  5. • 2 cucumbers, quartered
  6. • 3/4 red onion, diced
  7. • 1/2 cup kalamata olives
  8. • 1 avocado, diced
  9. • 1 (15oz.) can chickpeas, drained
  10. • 1 cup artichoke hearts, drained and diced
  11. • 1 (8oz.) can roasted red peppers, drained and sliced
  12. • 1/3 cup feta cheese, crumbled
Dressing
  1. • 5 Tbs lemon juice
  2. • 1 Tbs minced garlic
  3. • 1 tsp oregano
  4. • 2 Tbs red wine vinegar
  5. • 4 Tbs EVOO
  6. • Salt and pepper to taste
Instructions
  1. • Cook quinoa in water and veggie broth. Set aside to cool when done.
  2. • In a large bowl, combine tomatoes, cucumbers, red onion, olives, avocado, chickpeas, artichoke hearts, roasted red peppers, and feta. When quinoa has somewhat cooled, add to ingredients and mix well.
  3. • To make the dressing, in a separate bowl, combine lemon juice, minced garlic, oregano, and red wine vinegar. In a slow, steady stream, gently pour the 4 Tbs of oilve oil into the lemon juice mixture, continuously mixing with a whisk or fork to create an emulsion. Olive oil and lemon juice will not mix correctly if you do not mix slowly and well. Add salt and pepper to taste.
  4. • Fold dressing into quinoa and veggie mixture then mix well, coating all ingredients and enjoy!
Notes
  1. Add Salmon or lamb for additional protein.
  2. Store in airtight container and refrigerate for up to 5 days.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com


Apr
2014

Caramelized Quinoa Banana Nut Scramble

categories: Breakfast Recipes, Quinoa Recipes, Vegetarian Recipes


Caramelized Quinoa Banana Nut Scramble_close up

I love breakfast in the morning, for lunch (aka brunch), and for dinner. I especially love breakfast for dinner, and last night was a breakfast for dinner kind of night. I had to work late, got stuck in a ton of traffic on the way home, it was raining outside, I hadn’t made a grocery list for the week and therefore had not gone to the grocery store…as you can tell I was obviously full of excuses to be lazy. But what can I say? It was just one of those days!

Once I was hungry enough to get up off the couch, I went to examine {the lack of} contents in my fridge, then my pantry, then went back to my fridge,  and continued going back and forth between the two until I realized the only edible food I had was quinoa, half a bag of walnuts, an almost empty gallon of milk, a carton of egg whites, and a left over banana from a half marathon I had ran two days earlier. I stood, absent-mindedly staring at these ingredients, wondering what on earth I was going to concoct for dinner. After standing there for 10 minutes or so trying to recall quinoa breakfast recipes I had made in the past, the hunger pains started kicking in. Exhausted from running through my mental recipe book and hungry from my procrastination, I gave up and decided to improvise.

Caramelized Quinoa Banana Nut Scramble

Low and behold, I created this Quinoa Breakfast Scramble. I do have to admit that the results weren’t half bad! If you’re a breakfast for dinner, quinoa loving gal like myself, lucky for you, I wrote down how I made this as I went along.  It took ALL of my energy (and self-control) to photograph my freshly concocted masterpiece before gobbling it down! Maybe I’ll get around to going to the grocery store tomorrow… maybe! Until then, ENJOY! 

Caramelized Quinoa Banana Nut Scramble
Serves 1
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. • 1/2 cup cooked quinoa
  2. • 2 Tbs raw chopped walnuts
  3. • 2 egg whites
  4. • 1/3 cup skim milk
  5. • 1 banana sliced in small circular pieces (save half to caramelize)
  6. • 1/4 tsp vanilla extract
  7. • 4 tsp cinnamon, divided
  8. • 1 tsp of truvia/sugar
  9. • 1 tsp butter
Instructions
  1. • Toast walnuts in pan on medium heat until golden brown ( 5 - 10 minutes)
  2. • Whisk cooked quinoa, egg whites, milk, half of the sliced banana, vanilla, 2 tsp of cinnamon, and truvia/sugar in a bowl then add toasted walnuts to the mix.
  3. • Spray a pan with cooking spray, pour mixture into pan, and place on top of stove on high heat.
  4. • Scramble quinoa egg mixture until eggs are cooked and quinoa turns golden brown. When cooked, remove from heat and place quinoa scramble in a bowl.
  5. • To caramelize remaining banana slices, heat butter in a separate pan. Right before butter melts, add remainder of banana slices and cinnamon. Sauté on med-high heat until banana softens and turns golden brown. Place caramelized banana on top of scramble and enjoy!
Notes
  1. This recipe calls for COOKED quinoa. Please cook your quinoa before using it in this recipe. Add additional bananas for more flavor.
God Save the Quinoa https://www.godsavethequinoa.com/
 Fabulous recipes by Mandi at godsavethequinoa.com


Apr
2014

Skinny Orange Chicken (or tofu)

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

Skinny Orange Chicken

I don’t know about you, but this week has been c r a w l i n g by. For some reason I keep thinking today is Wednesday, when in reality its only Tuesday… Don’t you hate when that happens? I sure do! Anyways, if your week seems to be inch worming by the way mine is and you want something to look forward to, check out my skinny orange chicken recipe! Yes, the title says it all… SKINNY! This recipe allows your tastebuds to enjoy the satisfaction of one of the most popular Asian dishes, but with a THIRD of the calories so your waistline can rejoice!

If you’re confused by the title “skinny orange chicken (or tofu)” and are wondering if this dish is vegetarian friendly the answer is YES! I would never let my fellow veggies down! 😉 You can definitely sub the chicken for tofu. The directions are included in the recipe below. Just remember, if you’re cooking half chicken and half tofu, be sure to cook the TOFU FIRST to avoid cross contamination. (I sound like my mother!) 

Skinny Orange Chicken recipe

This recipe makes about 4 servings and can be stored for 4-5 days in an airtight container. If you’re trying to be on your best healthy-eating behavior at the office, you should highly consider bringing your leftovers to work to enjoy for lunch. I bring my lunch to work 99% of the time not only because its cheaper for me since I go to the grocery store on a regular basis, but it helps me maintain my healthy eating habits. What’s that you say? Someone is catering greasy pizza down the hall? No thanks, I’ll enjoy my skinny orange chicken (or tofu) bowl! 

Skinny Orange Chicken (or tofu)
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. If cooking all chicken: 2 lbs. chicken breast
  2. If cooking all tofu: 1 container of tofu, drained
  3. If cooking half chicken, half tofu: ½ container of tofu, drained, 1 chicken breast
  4. •1 cup of dry quinoa
  5. •1 cup of water
  6. •1 cup of low sodium veggie broth
  7. •2 Tbsp Olive Oil
  8. •1 container sliced mushrooms
  9. •1 ½ cups of snap peas
  10. •1 ½ cups of shredded carrots
  11. •3 gloves of garlic, minced
  12. •1/2 cup orange juice
  13. •1/2 cup honey
  14. •1/3 cup of light soy sauce
  15. •1/3 cup rice wine vinegar
  16. •3 Tbsp cornstarch
  17. •1 tsp ground ginger
  18. •1 tsp black pepper
  19. •1 tsp crushed red pepper flakes
  20. •Zest of one orange
  21. •Sesame seeds
  22. •Green onions, chopped
Instructions
  1. •Cook quinoa in pot using water and veggie broth then set aside.
For sauce
  1. •In a large bowl whisk together garlic, orange juice, honey, soy sauce, rice wine vinegar, cornstarch, ginger, pepper, red pepper flakes and orange zest until cornstarch is dissolved. (To make sauce sweeter add extra 2 – 4 Tbsp. of honey)
For Tofu
  1. •Heat olive oil in a large pan and sauté tofu, mushrooms, snap peas, and carrots until tofu turns golden brown.
  2. •Pour sauce into pan and stir to combine. (If making half chicken half tofu pour half of the sauce into pan).
  3. •Let sauce come to a boil and stir until sauce thickens until reaching desired consistency and remove from heat.
For chicken
  1. •Cut chicken breast into cubes and generously salt chicken breast with salt and pepper
  2. •Heat olive oil in large pan and sauté chicken until center is light pink then add in mushrooms, snap peas, and carrots. Continue to sauté until chicken is cooked all the way through.
  3. •Pour sauce into pan and stir to combine.
  4. •Let sauce come to a boil and stir until sauce thickens until reaching desired consistency and remove from heat.
  5. •Place orange chicken/tofu in bowl along with cooked quinoa. Top with sesame seeds, green onions, orange zest, and enjoy!
Notes
  1. If sauce is not thickening, add cornstarch in tsp increments.
  2. If cooking half chicken, half tofu be sure to cook tofu first to avoid cross contamination.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com


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

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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