Posts tagged with Quinoa

Meatless Monday recipe of the week: Quinoa with roasted veggies

It's a good thing spring is coming fast (Thanks, Phil), because these cold days are getting kind of depressing. Not that this is the worst winter ever, but after how spoiled we were last winter, it is just a slight downer.

Spring still being a few weeks away, we've got some time to keep enjoying the hearty meals of winter without feeling too weighed down and this Meatless Monday dish is pure satisfaction. It's got dense quinoa and stick-to-your-ribs roasted vegetables that will keep you warm and happy with a nice big bowl.

Pair it with a side salad or soup and you've got a dinner that can keep you sane through a few more weeks of cold before we warm into spring.

Quinoa with Roasted Veggies

1 cup 1/2-inch cubes peeled butternut squash

1 cup 1/2-inch cubes peeled sweet potato

1 tablespoon onion granules

1/4 teaspoon fine sea salt

1/4 teaspoon ground black pepper

3/4 cup quinoa, rinsed and drained

1 1/2 cup low-sodium vegetable broth

1/2 cup slivered almonds, toasted

1/4 cup chopped fresh parsley

Juice of 1 lemon (about 2 tablespoons)

Preheat the oven to 350 F. In a large mixing bowl, stir together squash, sweet potato, onion granules, salt and pepper until evenly coated. Place on a rimmed baking sheet lined with parchment paper and roast about 40 minutes or until squash and potatoes are fork-tender.

Meanwhile, in a small saucepot bring quinoa and broth to a boil. Reduce heat to low, cover and cook about 15 minutes or until all the liquid is absorbed. Remove from heat and let stand 5 minutes.

In a large bowl, toss together roasted vegetables, quinoa, almonds, parsley and lemon juice. Serve warm or at room temperature.

(Recipe from


Meatless Monday recipe of the week: Quinoa and sweet potato cakes

Treat these great little cakes like a vegetarian version of crab cakes. Have them as a side dish, a main course or top a salad with them. They are chock full of good-for-you ingredients like protein-packed quinoa, filling lentils and vitamin-heavy red pepper and sweet potatoes.

Cook up the quinoa and lentils while steaming or baking your sweet potato so that everything is ready at once. If you get any hands-free time, you can chop up the red pepper while you wait.

If you have any leftovers, these would make a great lunch, too.

Quinoa and Sweet Potato Cakes

1/2 cup quinoa

1/2 cup green lentils

1 red bell pepper, finely chopped

3 tablespoons diced red onion

2 tablespoons Bragg Organic Sprinkle Seasoning

1 tablespoon chili powder

1/2 teaspoon sea salt

pinch ground black pepper

1 cup mashed cooked sweet potato, more if needed

Salsa or other condiments of your choice

Preheat oven to 350 degrees. Cook quinoa and lentils separately according to package instructions. Drain lentils well. In a medium bowl, mix together quinoa, lentils, red pepper, onion, seasoning, chili powder, salt and pepper. Add sweet potato and combine using hands until mixture sticks together easily. If mixture is not sticking together, add more cooked sweet potato until desired consistency is reached.

Form the mixture into four (4-inch) patties and arrange on a baking sheet lined with parchment paper. Bake 10 minutes. Flip and continue baking 10 to 12 minutes more until edges are dry and patties are heated through. Serve with your favorite condiments.

— Recipe from


Meatless Monday recipe of the week: Quinoa stuffed tomatoes

Unless you’ve been living under a rock, chances are that you have heard about the fantastic pseudo-grain known as quinoa. Unlike members of the cereal grass family (wheat, etc.), quinoa is a complete protein, and has tons of antioxidants, phytonutrients and even some omega-3 fatty acids.

This Meatless Monday recipe takes quinoa and pairs it with another great protein, tempeh, and the star of the season: heirloom tomatoes. Totally can’t go wrong with any of that, now can we.

Quinoa Stuffed Tomatoes

1 cup low-sodium vegetable broth

1/2 cup quinoa, rinsed

4 large ripe but firm tomatoes (preferably heirloom)

1/2 small onion, diced

3 garlic cloves, sliced

6 ounces tempeh, diced

2/3 cup raisins

2 teaspoons chopped fresh thyme

1/4 teaspoon freshly ground black pepper

3 tablespoons chopped fresh parsley

Bring broth and quinoa to a boil in a small saucepan. Lower the heat, cover and simmer until water is absorbed and grains are tender, 20 to 25 minutes. Meanwhile, slice the top off each tomato to expose the inside. Use a spoon to hollow out pulp and seeds and place in a bowl. Chop the tomato tops and add to the bowl. Set bowl and tomato shells aside.

Preheat oven to 400 degrees. In a large skillet, combine onion and 2 tablespoons water. Cook over medium heat, stirring frequently, until onion begins to brown, about 6 minutes. Stir in garlic, tempeh, raisins, thyme, pepper and reserved tomato trimmings and cook, stirring frequently, until most liquid has evaporated, about 5 minutes. Stir in quinoa and parsley. Stuff tomato shells with quinoa mixture, mounding it on top, and place tomatoes on a baking sheet lined with parchment paper. Bake until tomatoes are soft and filling is just browned on top, about 15 minutes.

— Recipe from


Meatless Monday recipe of the week: Lentil and Quinoa Salad with Cashews

Quinoa is one of the best foods you can eat. A "pseudograin," it has a complete protein profile and its nutty flavor works well in just about any format. I'm constantly using it to replace couscous (a pasta) in recipes. It's more healthy and more filling to boot.

This recipe uses hearty quinoa as a base and then adds lentils, another really beneficial food. Lentils are high in fiber, meaning this salad will stick with you long into the night.

Lentil and Quinoa Salad with Cashews

1 cup quinoa

1/2 cup green lentils

2 tablespoons Bragg Liquid Aminos

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

1 tablespoon Bragg Organic Sprinkle Seasoning

1 shallot, minced

2 cups baby arugula

1 fennel bulb, trimmed and sliced as thinly as possible (use a mandolin if you have one)

1/2 cup diced roasted red bell pepper

1/4 cup toasted cashews

1 lemon, cut into wedges

Cook quinoa and lentils separately according to package instructions. Drain lentils well and set aside to let cool. In a large bowl whisk together aminos, mustard, vinegar, seasoning and shallot. Add quinoa, lentils, arugula, fennel and bell pepper and toss to combine. Chill until ready to serve. Garnish with cashews and lemon wedges.

— Recipe from


Meatless Monday recipe of the week: Quinoa with Watercress, Pears and Pomegranates

Things are looking up this week — or at least thawing out. We’re supposed to get above freezing and snow’s not supposed to fall all week.


So, to celebrate, may we recommend this bright, yummy seasonal salad? The colors are pretty, the taste is sweet and the overall effect is filling and warm.

Eat up — you never know what next week will bring.

Quinoa with Watercress, Pears and Pomegranates

1 cup quinoa

2 cups water

1 bunch watercress, stems removed and leaves sliced (about 1 1/2 cups packed leaves)

2 ripe pears, peeled, cored and cut into 1/2-inch chunks

1/2 cup pomegranate seeds

1/2 cup chopped walnuts

2 tablespoons pomegranate juice

2 tablespoons white wine vinegar

Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes. Place quinoa in a large bowl with watercress, pears, pomegranate seeds, walnuts, juice and vinegar. Stir to combine, then serve. Serves 4.

— Recipe from