Super Green Veggie Quinoa with Spinach Cashew Cream Sauce

Protein packed quinoa mixed with every green veggie I had in my fridge...perfection! This is an easy vegan dish for any meal. In my previous post, I showed you all how to make my spinach cashew cream sauce. This is one of the many ways to use it. I always have some leftover quinoa in my fridge for reasons like this. It is versatile and packed with nutrients. My favorite, of course is Ancient Harvest Quinoa company so head over to their website and check them out Ancient Harvest This dish can be served cold or warm and tastes amazing both ways! Enjoy XO

1 Cup Broccoli, Small Pieces

1 Zuchinni, Cut in Chunks

5 Asparagus, Cut in Chunks

1 Cup Kale, Small Pieces, Loosely Packed 

1 Clove Garlic, Minced

1 Cup Cooked Quinoa

1 TBSP Olive Oil

2-3 TBSP Spinach Cashew Cream

Use leftover quinoa or cook some quinoa. 1 Cup dry quinoa turns into about 3 cups cooked.

Cut and prepare your veggies.

Heat olive oil over medium heat. Quickly sauté the veggies and garlic for about 2 minutes. I personally don't like my veggies super cooked so it's all about preference on this step.

When the veggies are cooked, add in 1 cup quinoa and mix.

Add the spinach cashew cream and mix!

Easy! Vegan! Gluten Free! Enjoy XO

Crispy Quinoa Flake Chicken Strips

I used to live on chicken fingers, french fries, and ranch dressing. I still crave delicious crispy deep fried chicken fingers but don't miss the way they made me feel after eating 

them. Thankfully, most french fries are gluten free but chicken fingers, definitely not. I have found a few brands of gluten free chicken strips from the grocery store but they are always so expensive. These chicken strips are easy to make and budget friendly. The "breading" is made with quinoa flakes and rice flour to make a crispy crust. Using coconut oil in dishes is a great way to get health benefits. Coconut oil can help with digestive problems, strengthens the immune system, and can positively affect thyroid function. These chicken strips are kid friendly too! 

1 Pound Chicken Breast Tenders

1/4 Cup Ancient Harvest Quinoa Flakes

1/8 Cup Rice Flour

1/2 TBSP Nutritional Yeast

1/2 TSP Garlic Powder

1/4 TSP Paprika

2 TBSP Coconut Oil

2 Eggs

In a large skillet, heat coconut oil over medium heat. 

*Coconut is a great oil to use for pan frying. It is a stable oil that doesn't break down at high temperatures. 

Mix together quinoa flakes, rice flour, nutritional yeast, garlic powder and paprika in a bowl. Spread out on a plate or flat surface.

Beat together the 2 eggs in a separate bowl.

Prepare your chicken and trim any fat from strips. Cut the strips if needed into smaller chicken strips. 

Bread your chicken strips by dipping in egg then into the dry ingredients. 

Pan fry your chicken strips until golden brown and crispy. Make sure the internal temperature of your chicken reaches 165* F. 

Serve hot with your choice of dipping sauce. Enjoy! xx

Chocolate Quinoa Pudding

I can't get enough of this quinoa pudding! The Vanilla Quinoa Pudding turned out so sweet and creamy I decided to try and make a chocolate one! Everyone needs more chocolate in their lives. Serve this up for a sweet dessert that will make everyone beg for seconds.

1 Cup Quinoa

2.5 Cups Vanilla Almond Milk *Chocolate can be used too!

1/2 Cup Heavy Cream

1/4 Cup Sugar, Stevia, or Palm Sugar

1 TSP Vanilla Extract

1 TSP Cinnamon

2 TSP Unsweetened Cocoa Powder

Rinse your quinoa well for at least 1 minute under cold water.

*Make sure to rinse your quinoa well as it will have a more dirty earthy flavor if you don't.

In a large skillet or saucepan (I used a large skillet) mix together with a whisk the almond milk, cream, sugar, vanilla extract, cocoa powder and cinnamon. Bring to a simmer over medium heat. Do not let it boil. 

Add quinoa.

Turn down the heat to low and let simmer for 45 minutes to 1 hour.

Stir frequently because a film will form on top.

The longer you simmer the thicker the pudding will be. 

Serve hot and enjoy! xx

Vanilla Quinoa Pudding

My love for quinoa was taken to a whole different level this weekend with this sweet treat. Using nutty quinoa gives this take on rice pudding a different sweet twist. Substituting quinoa for rice adds extra nutrition like 3 extra grams of protein and more immune boosting iron. Serve it hot and enjoy this comforting dish.

1 Cup Quinoa

2.5 Cups Vanilla Almond Milk 

1/2 Cup Heavy Cream

1/4 Cup Sugar or Stevia

1 TSP Vanilla Extract

1 TSP Cinnamon

Rinse your quinoa well for at least 1 minute under cold water.

*Make sure to rinse your quinoa well as it will have a more dirty earthy flavor if you dont.

In a large skillet or saucepan (I used a large skillet) mix together with a whisk the almond milk, cream, sugar, vanilla extract and cinnamon. Bring to a simmer over medium heat. Do not let it boil. 

Add quinoa.

Turn down the heat to low and let simmer for 45 minutes to 1 hour.

Stir frequently because a film will form on top.

The longer you simmer the thicker the pudding will be. 

Serve hot and enjoy! xx

Southwestern Quinoa Bake

Remember how I told you that I have a 5 pound bag of organic quinoa?

I am pretty sure that the quinoa keeps multiplying because there is barely a dent in the bag. Here is another quinoa recipe. You can never have too many quinoa recipes at your disposal. Quinoa is a supergrain! 

1 Cup Cooked Quinoa

1 Zucchini, Cut in Chunks

2 Cloves Garlic, Minced

1/2 Cup Corn, Frozen or Fresh

1/2 Small Red Onion, Chopped

1 Small Can of Green Chiles (4 Ounces), Chopped 

1 Jalapeño, Seeded and Diced 

1/2 Cup Black Beans, Rinsed

1/4 TSP Salt

1/2 TSP Cumin

Preheat oven to 350 Degrees.

Cook quinoa according to package or use plain leftover quinoa.

In a large bowl, combine all ingredients and mix.

Pour into an oven safe dish.

Bake in the oven for 15-20 minutes until zucchinis are cooked.

Serve hot and enjoy! xx 

Buffalo Chicken Quinoa Bake

Being Gluten Free may mean avoiding eating crispy hot wings and beer, but it doesn't mean that you can't satisfy that hot wing craving. This quinoa dish is sure to be a crowd pleaser. Bring it to your next sports party or for a delicious dinner on it's own. Protein packed quinoa is paired with spicy chicken and tangy blue cheese to make your mouth scream touchdown. All you need to go with this dish are some peanuts and crackerjacks. 

Buffalo Chicken Quinoa Bake

2 Chicken Breasts

1 Cup Cooked Quinoa

1 Cup Franks Red Hot Sauce

1 Clove Garlic, Minced

1/3 Cup Celery, Chopped

1/2 Small Red Onion, Chopped

1/4 Cup Crumbled Blue Cheese

Cool Creamy Dipping Sauce

1 Cup Greek Yogurt

1 Clove Garlic Minced

1/4 Cup Cucumber, Peeled and Diced

1/4 Cup Blue Cheese

Preheat oven to 350 degrees.

Cook Quinoa according to package.

In a glass dish, place chicken breasts and pour 1 cup Frank's Red Hot sauce over chicken.

Bake in oven for 25 minutes or until juice runs clear.

Cool and chop chicken breasts into little chunks.

In a large bowl, add quinoa, cooked chicken, blue cheese, celery, garlic, and red onion. Mix gently and add to large baking dish. Bake in oven for 20 minutes. Drizzle with cool creamy sauce and a little more Frank's Red Hot sauce.

Serve hot and enjoy! xx

Roasted Blueberry Goat Cheese Quinoa

Goat cheese is one of my favorite cheeses. Well, actually all cheeses are my favorite cheeses. Pair the tangy goat cheese with sweet roasted blueberries and you have a winning combination. Head on over to Whisked for this original delicious recipe as well as others. I adjusted the recipe a bit to satisfy my tastebuds but I am sure the original is just as tasty. This cold quinoa salad would be great to bring to a summertime barbecue or a light lunch. Blueberries are a great fruit to put in to your weekly diet as they are packed with antioxidants, neutralize free radicals, and support heart health. Combine that with quinoa and you have a flavorful and nutritious dish. 

1/2 Cup Blueberries

1 Cup Cooked and Cooled Quinoa

1/3 Cup Goat Cheese, Crumbled

Fresh Basil, Chopped

2 TBSP Olive Oil

1 TBSP Red Wine Vinegar

1 Small Shallot, chopped

Salt

Pepper

Preheat oven to 400 Degrees.

Line baking sheet with parchment paper and place blueberries in a single layer.

Roast in oven for 5 minutes.

In a small bowl, combine olive oil, red wine vinegar and shallot. Mix well. 

Place quinoa in a large bowl and gently stir in blueberries, goat cheese and basil.

Add your dressing and gently mix.

Season with salt and pepper. 

Serve cold and enjoy! xx 

Mediterranean Quinoa Stuffed Zucchinis

What happens when you buy 5 pounds of Organic Quinoa from Costco? New delicious Quinoa recipes! I swear, we never even put a dent in these bags and we eat Quinoa all week long. Quinoa is a super grain and is so easy to make. It is packed with protein and contains the 9 essential amino acids. It contains iron, lysine, magnesium, B2, and about twice as much fiber as other grains. The best part about Quinoa, it's naturally Gluten Free. Really though, go buy some Quinoa and try this recipe. Don't you worry, I still have about 4.5 pounds of Quinoa recipes to post. 

1 Cup Organic Quinoa, Rinsed

1 Handful of Cherry Tomatoes, Cut in Half

1/2-1 Cup Feta Cheese

1 Small Red Onion, Chopped

1 Can Marinated Artichoke Hearts, Roughly Chopped

2 Cloves Garlic, Minced

4 Zucchinis

Salt and Pepper to taste

(And anything else you would like, Olives would be a great addition, maybe a little lemon juice too!)

Preheat oven to 350 Degrees. 

Cook Quinoa according to package. Typically it's 1 cup Quinoa to 2 cups water. Bring to a boil, turn down heat and let simmer. Try not to remove the lid. I am bad at this. 

When the quinoa has finished cooking, add in the garlic, feta, red onion, artichoke hearts, and tomatoes. Season with salt and pepper. 

Wash the zucchinis and slice long ways. Hot dog style as the kids call it. With a spoon, scoop out the zucchinis in the center so they turn into little zucchini boats. Leave enough zucchini "meat" about a little less than 1/4 an inch. Drizzle lightly with olive oil. 

Assemble your stuffed zucchinis. On a baking sheet or in a glass dish line up the zucchinis. Fill them up! Be generous, it's okay if it is overflowing. You will be hoping you overstuffed them! Bake in the oven for about 10-12 minutes until you can easily poke a fork through the zucchinis. 

Serve hot and enjoy! xx