Mediterranean Quinoa Bowl with Roasted Red Pepper Sauce

I am not going to pretend I calculated the containers for this on the 21-Day Fix...I did not (although all the ingredients are approved, it just depends on how you top your bowls off).  I needed a "cheat" meal, but didn't want to fall off the wagon either.  I came across this recipe browsing Mediterranean recipes since that was what I've been craving lately and this immediately caught my eye.  It is good...like craveable good.  It is just fresh, healthy, satisfying, versatile, and easy to put together.   I see this in my future for lunches all week long :)  To make my husband happy, if I serve this to him, I will serve it alongside some Greek Chicken skewers or a simple grilled chicken breast.  

Roasted Red Pepper Sauce:
1 16 ounce jar roasted red peppers, drained (or roast your own red peppers )
1 clove garlic
½ teaspoon salt (more to taste)
juice of one lemon
½ cup olive oil
½ cup almonds

For the Mediterranean Bowls (build your own bowls based on what you like)
cooked quinoa (I used the Seeds of Change quinoa/brown rice mix from Costco for an easy fix)
spinach, kale, or cucumber
feta cheese
kalamata olives
pepperoncini
thinly sliced red onion
hummus
fresh basil or parsley (it is definitely worth having your own plant in your yard for summer use!)
olive oil, lemon juice, salt, pepper

Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured.

Cook the quinoa according to package directions (I always do mine in a rice cooker while I get everything else ready). When the quinoa is done, build yourself a Mediterranean Quinoa Bowl!
Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.

Recipe Source:  Pinch of Yum

Coconut Almond Breakfast Quinoa

Here is another recipe that has been sitting on the back-burner for a while.  I came across it when I was in my quinoa-testing phase and it was one that just didn't get made for whatever reason.  Anyhow, glad it finally came out of the woodworks!  

I've been eating a lot of granola and oatmeal for breakfast, and this will be a good one to throw in the mix every now and again.  Yum!

Coconut Almond Breakfast Quinoa

1/2 cup quinoa, rinsed well and drained
1 cup light coconut milk (from a carton, such as Silk brand)
2 teaspoons brown sugar
1/4 teaspoon almond extract

For serving:
fresh berries
toasted coconut

sliced almonds
additional coconut milk
honey or agave syrup
additional brown sugar if desired

Place rinsed and drained quinoa, coconut milk, brown sugar, and almond extract in a medium-sized pot. Stir ingredients and bring to a boil. Reduce heat to a low simmer and cover pot, preferably with a clear lid (so you can see through it and keep an eye on the quinoa). Stir a few times during cooking. If mixture seems to be boiling out, crack the lid to release steam, otherwise, keep covered. Cook for 10-15 minutes, until liquid is absorbed. In the last few minutes of cooking, feel free to add a little more liquid (water is fine, or additional coconut milk) until desired consistency is reached. I prefer my breakfast quinoa on the soft side with enough liquid to make it more of a porridge.

Divide quinoa into bowls and top with fresh berries, toasted coconut, sliced almonds, and a splash of additional coconut milk. If desired, add a drizzle of honey or agave or a sprinkle of brown sugar for sweetness. Yields, about 4, 1/2 cup servings. 

Recipe Source:  Our Best Bites

Quinoa with Corn and Scallions

Here's some more quinoa goodness for you.  It turned out fabulously and with the addition of corn, you have 2 side dishes in one :)  

Quinoa with Corn and Scallions

4 ears corn, shucked
1 Tablespoon grated fresh lemon zest 
2 Tablespoons fresh lemon juice
½ stick (¼ cup) unsalted butter, melted
1 Tablespoon honey
½ teaspoon salt
¼ teaspoon black pepper
2 cups uncooked quinoa 
4 scallions, chopped

Place the corn in a large pot and fill it with enough water to cover the corn. Cover the pot and bring it to a boil. As soon as the water comes to a boil, turn off the heat and let the pot stand, covered, for 5 minutes.

Remove the corn from the pot and let it cool on a cutting board until it's easy to handle. Then, using a sharp knife, cut the kernels off the cob.

Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.

Rinse the uncooked quinoa in a sieve under cold water until the water runs clear.

Cook the quinoa in a pot of of boiling salted water per the package directions.

Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it's evenly coated. Season with salt and pepper and serve.

Recipe Source: Taste Test

Quinoa and Roasted Corn Salad with Cilantro Vinaigrette

Happy Leap Day!


Ready or not, I will be cruising here in 2.5 weeks!  My body is definitely not beach worthy by any means, I am continuing my quest to eat well to maybe shed a couple more pounds before we go.  


I LOVE quinoa.  It is such a great side dish, I have tried it in a few different salads, and have loved it every time.   This particular version is packed with great stuff for you, it will not disappoint :)


Quinoa and Roasted Corn Salad with Cilantro Vinaigrette


2 cups of cooked Quinoa, rinsed and cooked according to package directions
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife (I charred 2 c. frozen corn in a pan)
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety or equivalent
1 small red onion, finely diced
¾ cups feta cheese, crumbled
1 ½ cups english cucumber, skin on and chopped small dice
1 can black beans, rinsed and drained
2 TB of chopped fresh cilantro leaves
Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette
6 T. Olive oil
2 T. Sherry vinegar
1 tsp. Garlic powder
2 T. Fresh cilantro, minced
½ tsp. Salt
10 Grinds of fresh ground pepper



Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.
When ready to serve salad, add the dressing and gently toss.


Recipe Source:  On My Menu

Quinoa with Peas

• I have an obsession with quinoa lately.  It is so good!  I like it even better than brown rice, so I've been replacing my rice recipes with quinoa, and most have turned out great!  It definitely fits into my diet as well....protein packed and great for you.  This recipe does have a little cheese, so not SUPER figure friendly, but it not bad either.  Give this one a try :)
• 
  
• Quinoa with Peas
• From:  Allrecipes
• 
  
• 1 tablespoon butter
• 1 cup uncooked quinoa
• 2 cups chicken broth
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon black pepper
• 3/4 cup frozen peas (I put in more, more veggies doesn't hurt :)
• 1/2 cup grated Pecorino Romano cheese (I had some parmesan), divided
• 2 tablespoons chopped fresh parsley
• 
  

1. Melt the butter in a saucepan over medium heat. Stir in the quinoa, and cook 2 minutes until toasted. Pour in the chicken broth, onion, garlic, thyme, and black pepper. Cover, and let come to a boil. Once boiling, stir in the frozen peas. Recover, reduce heat to medium-low, and continue simmering until the quinoa is tender and has absorbed the chicken stock, 15 to 20 minutes.
2. Stir in half of the Pecorino Romano (or parmesan) cheese and the parsley until evenly mixed. Scoop the quinoa into a serving dish, and sprinkle with the remaining Pecorino Romano cheese to serve.

Mango Quinoa Salad

So I just BARELY saw this on Our Best Bites, and coincidentally had all the ingredients on hand (I didn't have a red pepper, but green worked just fine).  I love quinoa, and am always looking for new ways to use it.  This was very tasty and would go well with any summer BBQ.  We ate it with some grilled chicken.  FABULOUS!

Mango Quinoa Salad

From:  Our Best Bites

2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced (I had a green one that needed to be used up)
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

*Quinoa can be cooked in water or broth, cook per package directions.  

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

Black Bean and Sweet Corn Quinoa Salad

So I finally decided to join the quinoa bandwagon.  Not only is it super good for you, but it tastes so dang good!  I probably could have just had this salad for dinner and been very happy!  


Black Bean and Sweet Corn Quinoa


1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped


In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.


Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).


Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!


Recipe Source: My Kitchen Cafe.