Category: Vegetarian Recipes


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

Garden Fresh Salsa

categories: Appetizer Recipes, Dips and Spreads, Vegetarian Recipes

Homemade salsa

I’ve said it before and I’ll say it again, I’m a Texas girl and therefore I love me some Tex-Mex. As you can probably guess from the picture above, this includes chips and salsa! YUM! My favorite Tex-Mex restaurants are the ones that make their own salsa in-house. There’s just something about wholesome, fresh, homemade salsa that always seems to hit the spot!

My frequent cravings for fresh, wholesome salsa inspired me to make an in-house salsa of my own. Not only is homemade salsa delicious and refreshing, its MUCH healthier for you than the vast majority of the store bought options lining the shelves of the chip aisle. I don’t know if you’ve noticed, but your stereotypical store bought salsa has an INSANE amount of sodium. Think about this, if you’re like most people and enjoy your salsa with {salted} tortilla chips, don’t be surprised if you’re feeling a little {or a lot} bloated the next day. I know this feeling too well and let me tell you, it is not a fun feeling. Luckily, making homemade salsa can help alleviate this aftermath.

Homemade salsa godsavethequinoa

One of the great things about homemade anything is that you can see exactly what, and how much of a certain ingredient you put in. Don’t you just love being in control? I do. And I’ll take my salsa sans the 1100 mg of sodium! Having this type of control over what you eat is the best way to enjoy the foods you love without killing your diet! I’m sure you’re eager to read the recipe, but I wanted to mention that there are countless ways to enjoy your salsa other than with tortilla chips. Pair your salsa with fresh veggies, or drizzle it over salmon, chicken, or an omelette to get an extra kick! 

Garden Fresh Salsa
Yields 1 large cup.
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Ingredients
  1. • 2 heirloom tomatoes
  2. • 1 jalapeño, diced (keep seeds)
  3. • 1/2 red onion, diced
  4. • 1 garlic clove
  5. • Handful of cilantro
  6. • 1 Tbsp honey
  7. • 1 tsp salt
  8. • 1 tsp ground cumin
  9. • 2 tsp cayenne
  10. • 2 tsp chili powder
  11. • 1 splenda or sugar packet
Instructions
  1. • Slice the tomato, jalapeño (keep the jalapeño seeds), and red onion and place in food processor.
  2. • Combine garlic clove, cilantro, honey, spices, and sugar with ingredients in food processor.
  3. • Pulse until reaching desired consistency and enjoy!
Notes
  1. To adjust how spicy or mild your salsa is, adjust the amount of jalapeño seeds you use. To make your salsa more spicy add more jalapeño seeds. Use less jalapeño seeds if you want your salsa to be mild.
  2. BE CAREFUL not to touch your eyes or other sensitive areas after cutting your jalapeño. Doing so will result in painful burning. To alleviate burning pain from jalapeños, soak the affected area in milk.
God Save the Quinoa https://www.godsavethequinoa.com/
What’s your favorite way to enjoy salsa? Comment below to let me know! 

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

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