Showing posts with label Quinoa. Show all posts
Showing posts with label Quinoa. Show all posts

Monday, February 29, 2016

Avocado Mango Lime Quinoa Bowl with Sweet Potato Crisps


Spring is in the air!!  Well... at least it is here in San Diego.  Warm, bright days have me turning to simple bowls for lunch, and often for dinner as well.  But no matter the weather, quinoa reigns as one of my go-to ingredients.

A protein-filled seed hailing from the Andean regions of Peru, quinoa earns its title of an "ancient grain" (actually it's really a seed, but many use it as a grain) with its near 9,000 year history.  Once called "The Gold of the Inca's", quinoa isn't just "high" in protein, it's a complete protein - meaning it contains all 9 essential amino acids.  A wonderful protein source for vegans or vegetarians, quinoa also brings magnesium, folate, manganese and phosphorus, making it a nutritious ingredient which also happens to be incredibly versatile.

Unfortunately, quinoa also happens to be coated with a naturally occurring coating called "Saponin", a bitter tasting coating which protects the seeds from being eaten in the fields by birds and insects.  Many quinoa brands remove most of the saponins in processing, but a good rinse of your quinoa before cooking is always a good idea to remove the last of the residues, or to remove all of the residue if it hasn't been washed already.

But washing quinoa is quite possibly my least favorite thing to do.  Those tiny seeds slip through many colanders unless you have the finest of mesh, and then  pouring the rinsed (and now clumpy) seeds into your pot becomes nearly impossible often dumping as a whole clump only to splash you in the process.  And those tiny seeds... how often  have they lodged into the rim of that fine mesh strainer?  It's all enough to tempt one to leave that quinoa on the shelf.

But here's were one of my favorite companies once again comes to the rescue!  The people at OXO read my mind and created the perfect kitchen tool... the must-have Rice and Grains Washing Colander.  The description from their site says it all:
Wash rice, quinoa, buckwheat, barley and more small grains easily and thoroughly

Our Colander has holes designed to allow water to drain slowly to wash impurities and starch from rice, quinoa, buckwheat, barley and more. The water pools before draining to show when water is clear and grains are clean. The small, square holes help prevent tiny grains from falling through, and the extra drain holes in the pour spout remove excess water and keep grains contained. Soft, comfortable, non-slip handles are perfect for agitating grains, shaking out water, and pouring into pots or bowls.



OXO sent me this product along with a super cool Grape Tomato Cutter (cuts grapes and tomatoes into quarters with a simple push of the plunger!) and a beautifully sharp Hand-held Mandoline, and I have to say these products rank up there with the OXO Dusting Wand in my all time favorites category.

Bringing together some of my favorite quinoa combos, avocado and mango fit perfectly into the picture to create a nutritious quinoa bowl.  What goes with avocado?  How about adding even more protein with black beans, definitely some kick from red onion, and then seasoning it all with a healthy handful of cilantro?  Oh, and tomatoes.  A lovely basket of baby cherrys from the farmer's market were already on hand and I had to laugh when Liv actually brought girlfriends home for lunch simply so they could try out the tomato cutter.  Let's just say all of our tomatoes are now cut!


Super sharp, easy to clean... what more could a girl want?  #newfavoritetool
And the mandoline... what should we slice?  But really the first question remained, how well would it slice?  Oh my heavens... nearly paper thin sweet potato slices sliced in meree seconds and crisped in no time.  Truly the a fabulous side or topping to our bowl.  (This mandoline hasn't made it into the cabinet yet - easy cleanup has me reaching for it multiple times a day!  Tomato slices for your sandwich?  Not a problem!)

So how about a bowl of your own?  Whether you need to rinse rice, barley, or my beloved quinoa, you won't hesitate now that you have a grain rinsing colander.  What's your favorite combo?


Thursday, August 13, 2015

Grilled Corn California Mexican Quinoa


Grilled Corn California Mexican Quinoa

Homework... I thought it was a thing of the past.  But faced with an end of semester Spanish ll project including "creating a recipe with origins in a Spanish speaking country, photographing it and researching the ingredients" I volunteered to help when Liv needed to finish an ACT practice test.  (This has been the summer of extra "get-ahead" work for this girl...)  Recipes, photos and ingredient research, all kind of right up my alley.

Living in San Diego just 52 miles from the Mexican Border where Mexican food is akin to life itself, Mexico became our Spanish speaking country of choice.


Grilled Corn
Now for ingredients... corn?  Historians believe that people living in what we now call Central Mexico developed corn over 7,000 years ago.  Known as Maize, the corn didn't look, exactly as it does today, but the cobs with small kernels farther apart became a crop the Indians of South as well as North America heavily depended upon for much of their food.

As important as corn was to the indiginous Mexicans, so were beans, and you will find much of Mexican food based on these two ingredients.  Apparently neither food on it's own provides a full complement of amino acids needed for protein synthesis, however put the the two together they do.

More recently, cilantro and lime have become known a quintessential Mexican ingredients.  While they may not have thousands of years of history in the country, it's said that the conquistadors brought coriander seeds, cilantro, to Mexico in the 1500's.  And as for limes, Mexico has been the largest exporter of the fruit since at least the 1950's.


Cilantro

Next we have my beloved avocado.  Said to be a native of Mexico, the fruit is believed to have originated in the state of Puebla, Mexico where the oldest avocado artifacts have been found - dating back to 10,000 BC.  Today though, California produces over 90% of the cultivated avocado crop.

Grilled Corn California Mexican Quinoa
Jalapeño... it's name taken from the Jalapa, the capital city of Veracruz Mexico, the jalapeño is the most widely grown chili in the country and has a history dating back to the Aztecs who smoked the chiles to preserve them.

And lastly quinoa.  While not exactly from Mexico, quinoa originates from the mountains of Peru and Bolivia - which are both Spanish speaking countries and therefore fit our homework bill.

And there we have it.  A dish filled with modern and historical Mexican ingredients which are also popular in California and considered quintessential Mexican Cuisine.  Mix them all together and we simply have what I call "dinner".  The leftovers??  We call them "lunch".  My homework here is done.

Grilled Corn California Mexican Quinoa

Tuesday, April 22, 2014

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

Hard as it is for me to believe, I have a son who is nearly a legal adult.  I have vivid memories of rocking my baby boy to sleep for his nap as thoughts of him going off to college would flit through my mind.  "Not to worry,"  I would tell myself, "that's years and years away."

Well, somehow those years have passed, and with a new UCSB Mom sticker proudly affixed to the back of my car, I find myself entering a new phase of parenting.  Gone are the days of worrying if he would look both ways before crossing the street or would put something in his mouth that wasn't good for him.  Here are the even more worrisome thoughts of will he see what he needs to as he merges his car onto a busy Southern California freeway?  Or worse yet, will he make good choices when thinking about taking a drink when he's at college?  And even more stressful, will he pick a girl that I like?

Now, I'll freely admit that whomever he chooses is already knocked down a peg because I know with her addition I will have been fully replaced.  However... there will definitely be some choices that will be better than others (oh my goodness I hope I like her!), and I've been dropping (unappreciated) hints as to who I think may be that good choice.  So far most of my "suggestions" have been met with eye rolls and "leave me alone" comments, until I mentioned Julie Morris.

Admittedly she may be a little old for him, and I'm not sure, but she may actually already have the man of her dreams, but Julie Morris, the author of Superfood Kitchen appears to me to be the perfect catch!

First off, Julie is positively adorable.  But it's her love of healthy, nutrition and good food that has me thinking she would be the perfect choice.  An advocate for healthy food and an expert on the so called "Super Foods" of today, Julie has an amazing story with her journey to a plant-based diet and a love of life-enhancing and energy-giving foods.

Presenting myself with her book, Superfood Kitchen
, for Christmas, I've made a number of recipes all with resounding success, but her Secret Pesto with Sun-dried Tomatoes inspired a recipe that has has become one of our all time family favorites.


Filled with fresh basil, sun-dried tomatoes and a few tablespoonfuls of hemp seed, no one is any the wiser that this pesto brings a healthy bent to the table.


Hemp Seed, while from the same family as the marijuana plant, does not produce the "high" inducing THC of its cousin.  It does however, provide a complete protein boasting all essential amino acids and is easier to digest than animal proteins such as meat, dairy and eggs.  Julie writes in her book, "Hemp also offers a wide range of mineras, especially iron, potassium, zinc and magnesium.  Better still, hemp is an excellent source of fiber, and is one of the few alkaline-forming seeds in nature, due to the small green filament on the inside of the kernel. " pg 30, Superfood Kitchen.

Recently hemp has been gaining status in the food world and is finding itself a featured ingredient in everything from smoothies to soups to salads and more.  Here in our Sun-dried Tomato Pesto, hemp takes the place of nuts yet retains the perfect flavors and textures of traditional versions while keeping the recipe healthy.

My soon to be college-bound son loves this recipe, and he even admitted that Julie's photo was a head turner.  Looks like he might have really good taste after all.

Sun-Dried Tomato Pesto

Friday, March 21, 2014

Quinoa Salad with Kale and Chickpeas


Once again I'm totally late to a food trend... this time it's kale.  For years I've read the incredible health benefits of this high fiber, iron-rich, vitamin k and antioxidant filled leafy green, but to be honest, I've always been a little scared of it.  Kale just seemed sort of tough, and it was... well... it was really, really green.  Not that there's anything wrong with that, but I just didn't find it appealing.

Knowing the health benefits though, I began adding kale in very small doses to our smoothies and blended juices, and no one even knew it was there.  Then Liv came home from dance one night begging to try Kale Chips after her highly respected choreographer, Miss Abbie, sang the praises of its crunchy goodness.  We tried it, and low and behold when drizzled with a little truffle oil, roasted kale is awesome!!  But in a salad?  I  just couldn't get over the toughness.

However, a lack of spinach earlier this week had me turning to that bag of Tuscan Kale just waiting to be used.  Chopping it up really, really small, the kale found it's way into one of a lunch-time regular, my beloved quinoa and chickpeas.  Adding a squeeze of lemon and a splash of avocado oil to the mix I've found a new love.

So here I am discovering that kale really isn't all that bad just when many food blogs and websites are calling an end to the kale trend.  What do you think... is kale here to stay??



Thursday, February 13, 2014

California Quinoa Orange Salad


Living in San Diego our winter has been nearly nonexistent this year... and I'm not complaining in the least.  With recent highs tipping 78º, my roses are filled with foliage, the irises are sporting buds a month early and the orange trees are heavy with fruit.  Dad has been by weekly with bags of orange overflow from his tree, and now with our tree in peak condition I've got oranges everywhere.

Trying not to let any of the precious fruits go to waste we've been sharing with neighbors as well as dropping whole oranges into our smoothies.  The fruit has been popping up in nearly every meal.  From scones to salmon to simple salads, orange is a flavor my entire family embraces, and this California Quinoa Salad is no different.



Filled with my beloved, protein-rich quinoa, the tiny seeds soak up the orange flavors and combine with spices and cilantro to bring a winter salad, San Diego style, to the table.  Black beans up the protein content and a bed of spicy arugula, or rocket as they call it in Australia (I love the name rocket!), rounds out the ingredients.  Only a perfect avocado could have made this concoction any better, and word has it that a certain teenage boy finished off the last avo, hence we find ourselves completely unexpectedly "avocadoless" and in need of a run to the grocery store.

Bright and flavorful, this salad will bring a little sunshine into your Polar Vortex... wishing you all sun and warmth soon!



Saturday, June 8, 2013

California Quinoa Strawberry Salad - The Salad Bar Club Debut

Loving our new Lensbaby Composer Pro Lens!!
Berries... sweet, juicy berries.  Truly a summer treat, are they not?  I will admit to hounding my favorite farmer's market vendor as to when my beloved raspberries will arrive, but so far I've had to "settle" for the sweet, perfectly red, ripe organic strawberries.  Not much of a sacrifice, if I do say so myself.



With these beautiful berries, I usually serve them unadorned, cut into a bowl, or even simply eaten out of hand.  However this year I've stretched, and put them into muffins, even a pie, and now this fabulous, savory quinoa salad which we prepared for Wendy, The Weekend Gourmet's, new Monthly Salad Bar Club (this month's challenge is to include berries).

With the perfectly ripe berries, this salad came together better than I had expected, including a shot of lime juice and zest that brought the flavors singing to a new level.  Sweet, savory and protein packed with quinoa, this salad filled my lunch plate and had me returning for more.


Lensbaby Macro Converters get you close!
Quinoa has been my go-to ingredient of late due to its high protein punch and nutrient value.  A native to the Andean regions of Peru, quinoa is truly an "ancient grain" (though it is in reality a seed) with a near 9,000 year history.  Once called "The Gold of the Incas", quinoa is not just high in protein, but a complete protein, meaning it contains all 9 essential amino acids.  In addition to protein, the tiny seed is a very good source of manganese as well as a good source of magnesium, folate, and phosphorus, potentially making quinoa valuable for persons with migraine headaches, diabetes and atherosclerosis.

Adding antioxidant-rich strawberries to the mix has this salad's nutritional benefits reaching for the stars while the flavor alone is something you can be proud to serve.  Thanks to Wendy for stretching my salad recipe and for starting the Salad Bar Club.  Want to join too?  Head over to the Salad Bar Club Facebook Page and become part of the team!  Next month we bring you Pot Luck Salads, stay tuned.





Thursday, March 28, 2013

Asian Fried Quinoa... A Book Club Post

Asian Fried Quinoa in blue bowl with sriracha and teaI don't gush all that often... you know, the "OMG you have to try this, this recipe is the most awesome ever! type of gushing. But I am now.

Guy Fieri's Asian Fried Quinoa is one of the best, most awesome, totally fabulous recipes I've had in a long timeAnd I've had a lot of good recipes in the last few years, so that's saying something.

Taking a turn in Kita's (Pass the Sushi - you do know her, right?), new Pass the Sushi Cook Book Club, Guy Fieri Food: Cookin' It, Livin' It, Lovin' It received Kita's nod for the month of March and she curated three recipes for the rest of us to choose from.  (Kita's idea is to challenge ourselves to use some of the much loved but often forgotten cookbooks lining our overflowing shelves...)

Cick here to join the club!!
I'll admit to being somewhat skeptical as I originally read the recipe.  First of all, I don't fry... anything.  So I almost didn't continue and gave thought to moving on to the enticing Cherry Cobbler Pizza.  However, glancing down an ingredient list sporting all my favorite Asian flavors mixed up in one bowl (soy sauce, ginger, egg, veggies, garlic, etc) along with my beloved quinoa, I opted to give it a go.

Asian Fried Quinoa in blue bowl with chop sticks
A bit laborious in the prep, the dish flies together once the ingredients are ready.  Never one to leave a recipe as it is, my version substituted chopped spinach in place of the cabbage and bok choy (because I didn't have them on hand), and omitted the celery (because I don't really like celery).  Looking to add a little extra spice, a splash of Sriracha brought a nice finish, and Liv's love of sesame oil had me adding a Tbs or so just for her.

I think it may be the fresh ginger which brings this dish to a new level of total awesomeness, and after only one taste I knew we had a winner.  Popping over to Kita's Facebook page I posted my enthusiastic thoughts on the recipe, and while I used glowing (but probably fairly boring) terms like, awesome, and loved it, etc, Jen from Juanita's Cocina summed my thoughts up perfectly with:

"Holy crapballs!  This is delicious on a level that made my eyes roll back in my head."

Enough said...





Monday, January 28, 2013

Roasted Mushroom Qunioa Salad - A Food Photography Challenge

Quinoa Salad with Balsamic Roasted Mushrooms and Pears

The New Year brings new ideas.  And while I'm not much for resolutions,  my holiday season of "I so totally deserve that" indulgence has found me turning to more healthy options as I avoid some of those carb-loaded baked treats.  While the thought of our recent Peanut Butter Cookies smothered with that decadent Peanut Butter Ganache makes my heart race, it's heart-healthy quinoa that my heart actually craves.  As luck would have it, my Inspired Plate Food Photography and Styling Challenge for January is.... Healthy.  And, Quinoa = Healthy.


Posts on quinoa here on Liv Life are nothing new.  From salads to protein filled Warrior Breakfasts to quinoa kissed cookies, quinoa is where I turn when I feel the need to fuel myself with nutrition.  Though my family hasn't quite embraced the seed as much as I have, quinoa finds its way into our menu plan usually every week, and leftovers find their way onto my lunch plate in place of my beloved PBJ (with extra PB...).


Glancing at a December email from Whole Foods, their recipe for Quinoa with Roasted Mushrooms leaped off the page.  Overflowing with many of my favorite ingredients, quinoa, mushrooms, pears and balsamic, I amped up the flavor even more with a touch of rocket... or arugula, giving this salad a nice peppery spice when contrasted with a crumble of cheese sprinkled over the top.

Photographing said salad, however, brought a bit more difficulty.  Trying to zest up the photo as much as I did the salad, I opted for a bowl I had picked up months ago and not yet used.  They only had one left on the clearance shelf at  Pier 1, I knew one day I would find the right dish to photograph it with.  While I'm not sure this salad matches the prop perfectly, it did bring a sense of the spring season that I'm so longing for, and when combined with morning light the photo also brought a sense of brightness to my winter table.

Hearty, sweet yet savory, and oh, so healthy... This Roasted Mushroom Salad most certainly fits the bill.  Ready for more healthy food photography?  Join me as we whisk off to Michigan where my fellow Inspired Plate member, Jennifer Grant (an Editorial Food Photographer and Stylist) brings beauty to the healthy photo.


Quinoa Salad with Balsamic Roasted Mushrooms and Pears in turquoise bowl

Monday, November 19, 2012

Butternut Squash and Beet Quinoa Salad


Some 20 years ago I cooked my very first Thanksgiving, and from that day forward my collection of family favorites evolved into a menu that has remained almost constant for the last few years.  This year however, I daringly changed things up and thankfully was met with resounding success. 

With our schedules somewhat of an issue, Liv Life celebrated our 2012 Thanksgiving last Friday with a simple family affair featuring most of my traditional dishes plus a little something new.  Bringing in my latest obsession, quinoa, was a bit risky.  The kids have not been as receptive to quinoa as I would have hoped, and as their vegetable eating habits (like my husband's...) are also a touch, shall we say, lacking, adding two of my other favorites, butternut squash and beets, to the quinoa added even more risk.

Roasting the vegetables with drizzle of olive oil and a sprinkle of oregano, the house took on the aroma off autumn in no time.  The beets turned a beautiful crimson red as they roasted, while the butternut took on hues of brilliant pumpkin.  Enhanced with chunks of onion, the veggies were tempting enough to eat on their own, however tossing them with quinoa and arugula added the protein/flavor punch I was looking for.

Dressing the concoction with a simple oil and white balsamic vinegar combo brought a delightful tang, and the sprinkle of pomegranate contrasted beautifully with the savory flavors.  Feta and walnuts added additional texture, and the only other thing needed was a fork.

Beautifully jeweled hues had the salad looking the epitome of autumn, but it was the mixture of flavors and textures that had me weak at the knees.

My Dad's eyes lit up at the list of ingredients, however the rest of the family hesitantly scooped small servings next to their traditional mashed potatoes and turekey.  Dad and I gushed about the dish, and keeping my eye on everyone else, I was thrilled to see nearly everyone reach for the new dish for a larger helping after their initial tastes.

A perfect Thanksgiving dish that can be made ahead of time, this healthy addition is one you can feel good about serving whether your meal is simple or formal.  Flavorful and filled with textures, my only advice is to make extra... it also makes a fabulous day after Thanksgiving breakfast.


Tuesday, October 30, 2012

Quinoa Roundup - Bringing out your inner warrior!!


Are you a quinoa fan??  I am.  Since discovering the tiny grain-like seeds a few years back, quinoa has become a staple in my diet.  Lately, even my family is jumping on the quinoa bandwagon, though they may not be quite as obsessed with ingredient as I.

A native to the Andean regions of Peru, quinoa is truly an "ancient grain" (though it is in reality a seed) with a near 9,000 year history.  Once called "The Gold of the Incas", quinoa is not only high in protein, but a complete protein, meaning it contains all 9 essential amino acids.

In addition to protein, the tiny seed is a very good source of manganese as well as a good source of magnesium, folate, and phosphorus, potentially making quinoa valuable for persons with migraine headaches, diabetes and atherosclerosis.  Add the fact that quinoa helps build muscle, promotes weight loss and stabilizes blood sugar levels, and I think we have a winner.

Used by Inca Warriors as an energy source to increase stamina, I'm always looking for new ways to incorporate the ingredient into our busy lifestyle.  With a little help from my good friends in the fabulous food blogging community, I have a wonderful quinoa roundup for you to help bring out your own inner warrior.  Join me in a look at some first-class quinoa recipes along with some spectacular photographs.