Quinoa | The Wannabe Chef

Tag Archive: Quinoa

10-Minute Chickenless, Noodleless Soup

Written on December 8, 2011 by Wannabe Chef in Entree

After weeks of unseasonably warm weather, Winter is hitting and it’s hitting hard. It’s rained the past few days; and the temperature has dipped into the 30 and 40s. It’s no wonder I was craving chicken noodle soup recently.

I was thinking of just riding out the craving, since it’s not the easiest thing to satisfy for someone who’s vegetarian and gluten-free. Then I realized I had enough food lying around to make a decent meat-free, gluten-free soup that hit all the right notes.

I loved how flavorful this was, especially for something that was so simple. It was exactly like any good soup I’ve ever had, with a deep and savory broth. The quinoa and tempeh make this totally satisfying, as well. If gluten’s not an issue, I bet the texture of seitan would work great in this soup, too, in place of the tempeh.

10-Minute Chickenless, Noodleless Soup

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(Makes 4 side servings or 2 entrée servings):

2 cups precooked quinoa
3/4 cup chopped kale, fresh or frozen
3/4 cup peas, fresh or frozen
1 block of tempeh, cubed
3 cups water
1 vegetarian bouillon cube
1/2 teaspoon salt plus more to taste

Method:

Combine all of the ingredients in a large pot
Bring the water to a boil. Make sure to mix well enough that the bouillon cube dissolves completely into the broth.
Once heated through, remove from the stove and serve hot.

And then I ate this with 2 clementines because I’m paranoid about getting sick during finals period. Nobody sneeze on me, please.

5 Comments - Leave a comment!

The Best (Vegan) Quinoa Stuffing

Written on December 1, 2011 by Wannabe Chef in Entree

Since I eat quinoa all the time, I get asked a lot what recipe should somebody who’s not really a fan of quinoa try to get themselves to like it. This is that recipe.

I made this last Thanksgiving and then again for Christmas Eve since it was such a hit. If you’ve never seen 80 year old aunts nudging each other to get the serving spoon for more quinoa, it’s quite hysterical. The only difference I made this year was using oil in place of butter and vegetable broth for chicken broth so that this was both vegan and gluten-free. You won’t miss the white bread in this untraditional stuffing.

If you want to save some time and chopping, you can buy pre-diced mirepoix at most grocery stores like Trader Joe’s nowadays.

The Best Quinoa Dressing

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients(Makes 8 servings):

2 cups quinoa, rinsed
4 cups vegetable broth(or chicken broth)
2 medium carrots, diced
2 stalks of celery, diced
1 yellow onion, diced
2 tablespoons olive oil
1 tablespoon parsley
1/2 tablespoon rosemary
1/4 cup cane sugar

Method:

Bring the quinoa and broth to a boil in a large pot. Cover the pot and turn off the heat, letting the quinoa sit to absorb the water.
In a pan, sauté the onion, celery, and carrots in 2 tablespoons of oil until the onions are translucent and the carrots have cooked through.
When the quinoa is fully cooked, add in the sautéed vegetables, sugar, and herbs. Mix those in while fluffing the quinoa.
Move to a serving bowl and serve warm.

I’ve never been so happy for Thanksgiving leftovers.

9 Comments - Leave a comment!

Thanksgiving 2011

Written on November 25, 2011 by Wannabe Chef in Holiday

Expect a lot of recipes to come next week. Until then I’ll be digesting pie and Christmas shopping for myself online. I suggest you do the same.

7 Comments - Leave a comment!

Green Vegetable Quinoa

Written on November 9, 2011 by Wannabe Chef in Side Dish

My diet has definitely been changing with the season. As far as vegetables go, I want very little to do with them. That’s strange for me since over the Summer I can never get enough produce. But now it’s carbs, carbs, carbs and the only vegetables I do want are potatoes and squash—not much of a variety.

This dish is an exception. And it has about every green vegetable in my refrigerator in it, so it must be healthy, right? The kale is a good source of vitamins, the peas high in plant-based protein, and the avocado a source of healthy fat. More importantly it’s the only green thing that appeals to me anymore(although a bowl of mint chocolate chip ice cream wouldn’t be bad either).

Green Vegetable Quinoa

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(For 2 servings):

1 cup cooked quinoa, cooled
1 medium ripe avocado
1/2 cup cooked peas, fresh or frozen
1 cup chopped kale, steamed
Salt to taste

Method:

Remove the skin and the pit from the avocado and mash it into a smooth puree.
Combine all of the ingredients together in a bowl and fold until completely mixed. The avocado should act as a binder and as it mixes it will hold together more.
Serve at room temperature. Store in a refrigerator for no more than a day as the avocado will brown over time.

I make this with frozen and thawed kale and frozen peas. Not only is it cheaper than buying the fresh ingredients, their nutrients are locked in and they’re available all through Winter, so you can bet I’ll be having this again.

15 Comments - Leave a comment!

Fried Rice With Mushrooms

Written on November 8, 2011 by Wannabe Chef in Entree

Or really fried quinoa. But what’s the difference?

I love mushrooms but don’t buy them much since they’re not much to eat on their own. I had some leftover this week and thought I’d add them to a stir fry to lend a “meatiness” to it. I don’t think mushrooms remind me all that much of meat; I think they remind me a whole lot of mushrooms. But that’s OK because I like mushrooms.

Mushrooms are prized in Asian dishes because they’re high in umami, or what I’d probably butcher by calling savoriness. Sautéing the mushrooms in oil helps to bring out this flavor and spread it through the whole dish which elevates the flavor. I like mine best with some red chili flakes to add a level of spiciness.

Fried Rice With Mushrooms

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients(For 2 people):

2 large portabella mushroom caps, sliced
1 Pepper, diced
2 Tablespoons sesame oil, divided
3 Tablespoons soy sauce, divided
1 cup cooked rice(or quinoa)
2/3 cup bean sprouts
1 Tablespoon vinegar
1 Tablespoon sugar
4 eggs(optional)

Method:

Heat up 1 Tablespoon of sesame oil and 1 1/2 Tablespoons of soy sauce in a large pan over medium-high heat. Once heated, toss in the mushroom slices and diced pepper and sauté until golden, about 5 minutes.
Add in the rice, bean sprouts, vinegar, sugar, and the rest of the sesame oil and soy sauce and mix all of the ingredients together.
Continue cooking until most of the liquid has been absorbed or evaporated away, also about 5 minutes.
Crack in the eggs if using and mix them in with the rice. Cook until the egg has cooked through.
Plate and serve hot.

I served this with some steamed kale to bring color to the dish. You can leave the eggs out and make this vegan, adding in tempeh for extra protein or not. I like adding eggs because it’s a cheap way to add bulk to a meal.

2 Comments - Leave a comment!

Quinoa Pecan Stuffing With Butternut Squash

Written on November 7, 2011 by Wannabe Chef in Entree

Over the weekend I saw two recipes for quinoa pecan stuffing that caught my eye. I loved the presentation and photos from this recipe on For The Love Of Food(just try looking at it and not getting hungry). And I loved the addition of butternut squash and pecans in this recipe from The Cooking Channel, but I didn’t love the choice of seasoning. Instead I worked from both recipes, picking what I think is the best of both and making a different quinoa stuffing.

Is it the best I ever had? Not really. But it’s the best I ever had that cooks up in 20 minutes in one pot. If I made this again I’d sauté some onions and celery and perhaps mushrooms like one of the original recipe has to develop the flavor a little more.

Quinoa Pecan Stuffing With Butternut Squash

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients(Makes 4 servings):

1 cup quinoa, washed and drained
2 cups chicken or vegetable broth*
1 cup cooked and diced butternut squash
3/4 teaspoon savory herbs like thyme and rosemary
1/2 teaspoon salt
1/2 cup crushed pecans plus more for garnish

*Since there’s very few seasonings in this recipe, using broth and not water is important to add deep flavor.

Method:

Bring the quinoa and broth to a boil over the stove. Cover the pot and turn off the heat, letting the quinoa absorb the liquid for 15 minutes until it’s fully cooked.
Add in the diced squash, herbs, salt, and pecans and mix those in while fluffing the quinoa.
Serve hot and garnish with extra pecans if desired.

I was worried using so few ingredients the recipe wouldn’t hold up to either of the originals, but the broth adds a ton of flavor(I used Rapunzel’s vegan bullion cubes in case you’re wondering). A fun variation on this would be substituting cubed sweet potatoes in for the butternut squash.

6 Comments - Leave a comment!

Savory Pumpkin Quinoa

Written on November 3, 2011 by Wannabe Chef in Side Dish

It really shouldn’t surprise you that I’m posting a pumpkin recipe this week, with 3 1/2 pounds of homemade pumpkin puree in my refrigerator. ‘Tis the season, I suppose.

Actually, this pumpkin quinoa is one of my favorite savory dishes. I made it a lot last year and was waiting for the weather to get cool to start making it again. The earthiness from the pumpkin combined with herbs makes for an irresistibly savory and comforting dish that’s perfect served hot on a cold night.

If you don’t have herbes de Provence on hand, you can use a mixture of savory herbs that you do have such as equal parts thyme, rosemary, and sage.

Savory Pumpkin Quinoa

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients(Makes 4 servings):

1 cup uncooked quinoa
2 1/4 cups water
1 onion, diced
1 green pepper, diced
2 Tablespoons oil
1 cup pumpkin puree
3/4 teaspoon salt
1/2 teaspoon herbes de Provence

Method:

Wash and drain the quinoa. Combine it with 2 1/4 cups of fresh water in a pot and bring it to a boil.
Cover the quinoa with a lid and turn off the heat. Let it sit for 10-15 minutes to absorb the water and cook.
While the quinoa is cooking, bring the oil up to heat in a large pan over a burner set to medium-high.
Once the oil is hot, add in the pepper and onion and sauté for 5-10 minutes, until the onion is translucent and the pepper slightly charred.
Once the quinoa is done cooking, add in the pumpkin puree, onion, pepper, salt, and herbs. Mix thoroughly and heat it back up if the quinoa has cooled at all. Serve hot.

Comfort food is usually something you grew up with; I never grew up eating quinoa, but this is definitely comfort food. It reminds me of a thick risotto. If you want you can add nutritional yeast, parmesan, or shredded cheddar to give it a sharp, cheesy flavor and make something reminiscent of mac n’ cheese.

23 Comments - Leave a comment!

Quinoa With Butternut Squash, Craisins, and Almonds

Written on October 26, 2011 by Wannabe Chef in Side Dish

Last week I watched Forks Over Knives one night during dinner(it’s streaming on Netflix). Have you seen it? It’s a documentary that follows the careers of two scientists studying the effects of a plant-based diet on humans and sharing the comparative data from around the world. It’s a lot of information to take in at once, but a very compelling and thought provoking film.

The movie left me with a lot to think about. I already eat vegetarian and mostly dairy-free, both of which the film promotes. But it had me thinking more about the other parts of my diet that I don’t tend to question, specifically protein. I like most people grew up with an emphasis on protein with every meal; even now I almost always make sure my meals revolve around eggs or tempeh. But the film makes the point that, if eating a whole foods diet, a person doesn’t have to worry about a protein deficiency since all whole foods have some amount of protein in them. It’s only since we’ve started eating processed and refined food that protein has become a problem.

While I’m not quite sure what to do with all the information from the film, I think it has a good point about protein and what “needs” to be on our plates at meal time. Since watching I’ve tried eating alternative meals that fit the Engine 2 Diet, like this quinoa bowl. It would make a great side dish to chicken or tofu, but it also makes a hearty and satisfying meal by itself.

I made this using leftover quinoa and pre-cooked butternut squash. Expect for the time to be longer if you’re starting with raw ingredients.

Quinoa With Butternut Squash, Craisins, and Almonds

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 4 side servings or 2 entrees):

2 cups cooked quinoa
2 cups cooked and diced butternut squash
1/2 cup dried cranberries
1/2 cup crushed or sliced almonds
1/2 teaspoon salt
1 Tablespoon honey or agave nectar
1/2 Tablespoon white vinegar

Method:

Combine all of the ingredients and mix thoroughly.
Serve hot or at room temperature.

I ate mine cold with some kale and avocado and it was a perfectly satisfying meal.

16 Comments - Leave a comment!

Hot Pumpkin Breakfast Quinoa

Written on October 24, 2011 by Wannabe Chef in Breakfast

I’m glad so many people have liked and tried the hot banana breakfast quinoa recipe. In 2 weeks I don’t think I can count the number of times I’ve eaten that on just my hands. It’s too easy and too tasty not to get in a rut over.

One change I have tried is this pumpkin version of the same breakfast topped with creamy almond butter and crushed raw almonds for a crunchy chew. It’s just as healthy and quick and easy to make. The only difference I noted was that it rises and falls more in the microwave than the banana version, so be careful not to fill the bowl too much.

Hot Pumpkin Breakfast Quinoa

Prep time: 5 minutes

Cook time: 3 minutes

Ingredients(Makes one serving):

1/3 cup cooked quinoa
1/3 cup pumpkin puree
2 eggs
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice
1 Tablespoon maple syrup(optional)
Nuts, nut butter, and dried fruit for topping

Method:

Mix the pumpkin, quinoa, eggs, salt, spice, and sweetener if using in a small bowl.
Pour into a ramekin or other microwave-safe bowl and microwave on high for 3 minutes until the center is cooked through.
Remove from the microwave. The top will fall slightly. Top with nuts, nut butter, or dried fruit.

The pumpkin breakfast quinoa is slightly denser and less sweet than the banana version without the optional maple syrup. Personally I prefer the banana but this brings a nice seasonal twist to breakfast.

38 Comments - Leave a comment!

Hot Banana Breakfast Quinoa

Written on October 21, 2011 by Wannabe Chef in Breakfast

Pretty much as soon as I made Banana Breakfast Quinoa I knew I wanted to try a hot, cooked version of it. I really like eggs in the morning so adding them and cooking it in the microwave seemed to be the easiest way to make something tasty. What resulted is a warm, hearty breakfast reminiscent of banana bread that’s both delicious and filling.

This has quickly become my new favorite breakfast, one that I eat most days of the week. It doesn’t take more than 10 minutes to make start to finish so even on my busy mornings I have time to throw it together. And it’s filling and healthy, too. A bowl with 2 tablespoons of peanut butter clocks in at around 25 grams of protein and no added sugar.

Hot Banana Breakfast Quinoa

Prep time: 5 minutes

Cook time: 3 minutes

Ingredients(For 1 serving):

1 banana, mashed
1/3 cup cooked quinoa
2 eggs
1/4 teaspoon salt
1/4 teaspoon cinnamon
Nuts, nut butter, dried fruit, or sweetener for toppings

Method:

Combine the mashed banana, quinoa, eggs, salt, and cinnamon together in a small bowl and mix thoroughly.
Transfer the batter to a ramekin or other microwave-safe bowl, leaving a little room at the top to prevent overflow.
Microwave on high for 3 minutes or until the center is cooked through and set.
Top with nuts, dried fruit, and/or sweetener and eat hot.

The texture, as you can see, is soft and spongy almost like a baked bread pudding. You could also try baking it in the oven for 12-15 minutes which would result in a similar texture and flavor.

41 Comments - Leave a comment!