Tag Archives: quinoa

Pumpkin Pie Quinoa Coconut Milk Dessert

Pumpkin Pie Quinoa Coconut Milk Dessert

pumpkin pie quinoa coconut milk dessert breakfast healthy protein dairy free gluten free paleo veganA friend of mine posted this recipe and I immediately knew I was going to make it in the very near future. Well, today was that day. I was craving something sweet but healthy. This totally did it for me. I just changed a couple of ingredients but I’m sure the original recipe is just as fantastic.

This sweet filling treat is also dairy free, gluten free, paleo, vegan and has loads of protein. Hullo!! Next variation will be made with cocoa powder so it resembles coco wheats!! Add some strawberries to that and whoa nelly, you’ve got a chocolate covered strawberry superstar!! Sorry, I’m usually one recipe ahead of myself. Back to this delicious recipe….

pumpkin pie quinoa coconut milk dessert breakfast healthy protein dairy free gluten free paleo veganLets run down the ingredient line up here and you’ll see why I’m so jacked up about this treat.

  • The 1/2 cup of pumpkin has 3.5 grams of fiber and 1.5 grams of protein
  • The quinoa has 6 grams of fiber and 12 grams of protein. 12!!
  • The 2 tablespoons of flax seed has almost 6 grams of fiber and almost 4 grams of protein

Getting excited yet? That’s not even the best part. It’s DUH-LICIOUS!

Plus it’s super easy. You are heating stuff up and stirring it. So exercise your stirring hand and make this deliciously filling healthy treat!

pumpkin pie quinoa coconut milk dessert breakfast healthy protein dairy free gluten free paleo vegan

Pumpkin Pie Quinoa Coconut Milk Dessert
 
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Author:
Recipe type: Paleo, Vegan, Gluten Free, Dairy Free, Vegan
Serves: 4 servings
Ingredients
  • **USE ORGANIC INGREDIENTS WHENEVER POSSIBLE**
  • 1 cup dry quinoa rinsed and drained (I use the pre-rinsed brand)
  • 1½ cups coconut milk
  • ½ cup water
  • ½ cup pumpkin puree
  • 2 Tablespoons flax seed
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ⅛ teaspoon cloves
  • ⅛ teaspoon sea salt
  • OPTIONAL TOPPINGS:
  • 1 cup coconut milk (in addition to the 1½ cups listed above)
  • ¼ cup chopped walnuts
  • 2 Tablespoons sweetened or unsweetened shredded coconut
  • 2 Tablespoons maple syrup (or more if you prefer)
Instructions
  1. In a medium saucepan, bring coconut milk and water to a boil.
  2. Once boiling, add quinoa, pumpkin puree, cinnamon, ginger, cloves and sea salt.
  3. Reduce heat to a simmer and stir occasionally for about 10 minutes. You want your mixture to thicken up like oatmeal.
  4. Once mixture is thickened up, remove from heat and stir in flax seed.
  5. Serve warm.
  6. I topped mine with coconut milk, sweetened shredded coconut and a drizzle of maple syrup.

 

Next up is a Chocolate Covered Strawberry Quinoa Dessert. I’m so excited 🙂 Enjoy!

Sweet and Spicy Brussels Sprouts and Quinoa – Paleo, Gluten Free, Vegetarian

Sweet and Spicy Brussels Sprouts and Quinoa

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian I know, I  know brussels sprouts aren’t everyone’s bag but I LURVVVVV them. There, I said it. That felt good. I like em plain with some ghee (butter) or fancy schmancy like this easy recipe.

I went to Sunday morning outdoor yoga this morning, took a beautiful walk with my doggie friend Truman then came home and whipped up this bad boy. I was actually craving brussels sprouts if you can believe it.

First I just trimmed up a pound of fresh organic sprouts and rinsed them really good and grated a little fresh ginger. While I was trimming up the sprouts and grating my ginger, I toasted the walnuts. By the time the nuts were nice and fragrant, my sprouts and ginger were ready for the pan. I’m all about multi-tasking. Note to self: next time I make this I’m going to chop up the brussels sprouts into smaller pieces. No reason in particular, I just like smaller pieces.

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian After the nuts toasted up nicely, I set them aside and heated up the coconut oil in the same pan. Then I added the brussels sprouts and ginger. Stirring frequently, I sauteed the sprouts until lightly browned.

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian

Next I added the remaining ingredients except for the walnuts. Sauteed on low for 5 – 10 minutes until the liquid cooked off and thickened up coating everything.

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian Lastly, toss in your walnuts and give it a gentle stir. After making these, maybe you’ll crave brussels sprouts too because these ain’t your grandmas brussels sprouts. I love the mix of textures from the crunchy walnuts and quinoa. These would be great to bring for a holiday dinner or pot luck too.

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian

Sweet and Spicy Brussels Sprouts and Quinoa - Paleo, Gluten Free, Vegetarian
 
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Author:
Recipe type: Paleo, Gluten Free, Vegetarian
Serves: 4 servings
Ingredients
  • *********I ALWAYS RECOMMEND ORGANICS WHENEVER POSSIBLE************
  • 1 lb. fresh brussels sprouts (trimmed and halved or smaller, whatever your preference)
  • ½ cup chopped walnuts
  • ½ cup cooked quinoa (I used a pre-cooked quinoa from Trader Joes but you can make your own too)
  • ¼ cup vegetable broth
  • 2 Tablespoons coconut oil
  • 1 Tablespoon raw honey
  • 1 Tablespoon fresh lime juice
  • 2 teaspoon grated fresh ginger
  • 1 teaspoon sriracha sauce (or more if you like a lot of heat)
  • 1 teaspoon coconut aminos (can sub with soy sauce)
Instructions
  1. If making your own quinoa, start cooking it first and by the time you need it, it will be finished. But if you are using pre-cooked quinoa like I did from Trader Joes, just heat it in the microwave and set aside until needed.
  2. In a dry skillet, toast walnuts on medium heat. Stir often and toast for about 5 minutes until nice and fragrant. (While the walnuts are toasting, you can trim and wash your brussels sprouts and grate your ginger.)
  3. In the same pan that you used for the walnuts, heat coconut oil, add brussels sprounts and ginger on medium-high heat. Brown brussels sprouts slightly (about 5 minutes), stirring occasionally.
  4. Add the remaining ingredients (including quinoa) except for the walnuts.
  5. Saute on low for 5 - 10 minutes. You want to cook off most of the liquid and thicken it up so that the sauce coats everything nicely.
  6. Stir in toasted walnuts and toss gently.
  7. Serve :)

 

Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce

Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo proteinA wonderful protein packed vegan meal that will satisfy the heartiest appetite. There is loads of protein from the quinoa and the garbanzo beans.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo proteinNot only was this recipe really filling and nutritionally packed but it was really pretty to look at.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo protein

I just love heirloom tomatoes. I always use them instead of regular old cherry tomatoes. Not only do they give a nice pop of color but the different colors have subtly different flavors.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo proteinThere are several steps but they are really easy steps so making this little vegan, paleo masterpiece is a cinch. Next time I make this I may add another veggie just to punch the already awesome nutrition factor even more. I’m thinking peas or corn or both!! If I do, I’d use organic frozen veggies and add them at the same time I add the onions.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo protein

Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
 
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Author:
Recipe type: Vegan, Protein, Paleo, Gluten Free
Serves: 6
Ingredients
  • FOR EGGPLANT AND STUFFING:
  • 3 medium/large eggplants
  • 1 large sweet onion, diced
  • 2 cups vegetable broth (For cooking quinoa in)
  • 1 cup dry quinoa (Use pre-rinsed or rinse it yourself. I always purchase organic pre-rinsed).
  • 1 package of heirloom tomatoes, quartered
  • 1 - 15 oz. can garbanzo beans or chickpeas, rinsed and drained
  • 1 - 5 oz. package of shiitake mushrooms, sliced with stems discarded
  • 2 teaspoons minced garlic
  • ½ teaspoon cumin
  • dash of salt/pepper
  • olive or coconut oil
  • TAHINI DRESSING:
  • ½ cup tahini
  • ½ cup water
  • 3 Tablespoons fresh lemon juice
  • 1 teaspoon minced garlic
  • dash of salt and pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine all of the TAHINI DRESSING ingredients in a blender, Nutribullet or Vitamix, you get the idea. Blend until creamy and smooth. Set aside.
  3. Slice each eggplant lengthwise and carefully scoop out the innards of each, set aside and dice up the scooped eggplant to use later. Be careful not to scoop too much, you don't want the skin to tear by making it too thin.
  4. Drizzle a ½ Tablespoon of oil into each half and rub it into the 'bowl'. Place each eggplant half bowl-side down on a greased cookie sheet.
  5. Bake for 15 - 25 minutes until evenly cooked and soft but not mushy.
  6. Prepare quinoa. Place 1 cup of uncooked quinoa and 2 cups vegetable broth in a pan on high heat. Bring to a boil, stir, reduce to a simmer, cover and cook for 15 minutes stirring every 5 minutes.
  7. While quinoa is cooking prepare the remainder of the filling. In a large pan heat 1 Tablespoon of oil on medium heat.
  8. Add onion to pan and saute for 5 - 7 minutes until soft and slightly browned.
  9. Add garlic and saute for 1 - 2 minutes.
  10. Add tomatoes, mushrooms, diced eggplant and garbanzo beans. Lower heat and saute for 5 - 7 minutes, stirring frequently.
  11. Add cooked quinoa, cumin, salt and pepper. Stir to combine thoroughly.
  12. Scoop big spoonfuls of your quinoa mixture into each 'eggplant bowl'.
  13. Drizzle each eggplant with some tahini sauce.

 

Sweet Potato Quinoa Cakes – Paleo, Gluten Free and Vegan

Sweet Potato Quinoa Cakes

sweet potato quinoa cake paleo gluten free vegan protein dairy free avocadoThese little beauties are so delicious! Not only are they delicious and sweet but they are paleo, gluten free and vegan too. I’m all for eating healthy but I’m also all for delicious food. Clearly, you can have both. They are filling and full of protein from the quinoa.

As soon as I stumbled across this recipe, I knew I had to make them. I made a couple of changes to suit my tastes and they came out amaze-balls!

These were really easy to put together. Make the quinoa while microwaving the sweet potatoes, then mix everything all together, form into patties, bake and done.sweet potato quinoa cake paleo gluten free vegan protein dairy free avocadoI had mine with a dollop of a deliciously creamy avocado lime dressing but you could use regular guacamole or plain because they are super tasty and delicious on their own.

sweet potato quinoa cake paleo gluten free vegan protein dairy free avocado

Sweet Potato Quinoa Cakes - Paleo, Gluten Free and Vegan
 
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Author:
Recipe type: Paleo, Gluten Free, Vegan, Dairy Free
Serves: 12 - 15 patties
Ingredients
  • ***I ALWAYS RECOMMEND ORGANICS WHENEVER POSSIBLE***
  • SWEET POTATO CAKES:
  • 2 medium organic sweet potatoes
  • 4 or 5 organic scallions, using the white part (diced small)
  • 2 cups organic vegetable broth
  • 1 cup uncooked organic quinoa
  • ¼ cup olive oil
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • AVOCADO DRESSING:
  • 1 ripe organic avocado
  • 1 Tablespoon olive oil
  • 1 Tablespoon organic sesame tahini
  • juice from half of a lime
  • pinch of salt
Instructions
  1. SWEET POTATO CAKES:
  2. Preheat oven to 350.
  3. Line a baking sheet with parchment paper, set aside.
  4. Carefully poke lots of holes with a knife in the sweet potatoes, place on a microwave safe plate and microwave for 10 minutes. Turn over and cook for another 10 minutes. Use your knife to determine if the sweet potatoes are cooked thoroughly. They should be nice and soft. If they are not quite done yet, turn them over again and cook for an additional 3 minutes at a time until they are done.
  5. While the sweet potatoes are cooking, prepare your quinoa. Combine quinoa and vegetable broth, bring to a boil. Reduce heat to a simmer, cover, cook for 15 - 20 minutes, stirring every 5 minutes until all of the liquid is cooked away and absorbed by the quinoa.
  6. Remove skin and place cooked sweet potatoes in a large bowl. Use a fork to mash potatoes against sides of bowl until only small chunks of potato appear. Stir in quinoa, scallions, garlic, salt and cumin, stirring to thoroughly combine ingredients.
  7. Using wet hands, shape sweet potato/quinoa mixture into palm sized patties and place on prepared baking sheet.
  8. Lightly brush each patty with olive oil.
  9. Bake for 15 minutes. Turn over, brush with olive oil and bake for another 15 minutes.
  10. AVOCADO LIME DRESSING:
  11. Combine all ingredients in a blender, I used my Nutribullet. Blend until combined. I left mine a little chunky just because that's my preference but you can blend it until it's super creamy if that's what you like.
  12. Store in a covered bowl for up to 3 days.

 

Roasted Eggplant with Quinoa, Spinach and Feta

Roasted Eggplant with Quinoa, Spinach and Feta

roasted eggplant quinoa spinach feta vegetarian gluten free

I’m having a love affair with eggplant lately. I guess I never realized how versatile it is. I always knew it was nutritious but didn’t see a big variety of cooking options until I came across this recipe. It inspired me to add a couple of ingredients and tweak some others. What I got was a delicious new eggplant recipe that happens to be gluten-free and vegetarian.

roasted eggplant quinoa spinach feta vegetarian gluten free

You can eat this dish plain on it’s own, add some feta or olives (kalamata or black) or both, top a veggie burger or have it as a side dish. All of the ingredients bring out the delicious flavor of the roasted eggplant. This made me like eggplant even more.

roasted eggplant quinoa spinach feta vegetarian gluten free

Roasted Eggplant with Quinoa, Spinach and Feta
 
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Author:
Recipe type: Gluten Free, Vegetarian, Protein
Serves: 4
Ingredients
  • 1½ cups uncooked quinoa, rinsed and drained if not using pre-rinsed variety
  • 3 cups vegetable broth
  • 1 large eggplant, cubed (about 1 inch cubes)
  • 8 - 10 ounces of baby spinach (I used a 6 oz. bag and a half of another 6 oz. bag)
  • ½ cup crumbled feta
  • 1 Tablespoon olive oil
  • 2 teaspoons coconut aminos (can sub with soy sauce but it wouldn't be gluten free)
  • 1 teaspoon dijon mustard
  • 1 teaspoon onion salt
  • 2 teaspoons minced garlic
  • ½ teaspoon sweet basil, dried
  • pinch salt and pepper
  • "Optional: ¼ cup sliced kalamata olives or black olives
Instructions
  1. EGGPLANT PREP:
  2. Preheat oven to 420 degrees.
  3. Cover a cooking sheet with tin foil and spray with cooking spray (I used coconut oil spray).
  4. In a large bowl combine cubed eggplant, olive oil and a pinch of salt and pepper. Make sure eggplant is coated in olive oil.
  5. Place eggplant on cookie sheet, bake for 10 minutes. Stir and bake for another 10 minutes.
  6. Once cooked, set aside.
  7. While eggplant is baking, you can prepare the quinoa.
  8. QUINOA (if you haven't it before, this is my go-to technique):
  9. Bring quinoa and vegetable broth to a boil in a medium saucepan. Once boiling, reduce to a simmer, cover and cook for 15 - 20 minutes. Stir every 5 minutes. Once the little sprouts appear on the quinoa and all the broth has been absorbed, remove from heat and set aside.
  10. SAUTE:
  11. While your eggplant is cooking and quinoa is simmering, heat 1 tablespoon oil in a large skillet over medium heat, add 1 teaspoon garlic. Saute for a minute until lightly browned.
  12. Add spinach and saute until just wilted.
  13. Once eggplant is done, remove from cookie sheet and put in skillet with spinach, reduce heat to low. Saute for a minute, stirring occasionally.
  14. Add coconut aminos, dijon mustard and onion salt to skillet and combine with eggplant and spinach.
  15. Add cooked quinoa and combine. Saute everything for a couple of minutes until everything is distributed evenly.
  16. If you choose to add kalamata or black olives, you can stir them in now or you can use them as a garnish, it's up to you.
  17. You can either stir in the feta now or use it as a garnish, that's up to you too.