Quinoa and Black Beans with Pomegranate Salsa

Tags

black beans, feta, food, main dish, Mexican, pomegranate, quinoa, salsa, vegetarian

I am totally in love with this dish! I have had it about 10 times since it was originally posted by So Hungry I Could Blog. Sarah says it was created from things in the kitchen because it was too cold and miserable to go to the grocery. It sounds much like our Kentucky winter.

This dish combines all the things I love- healthy foods, fresh flavors, and ease of preparation. When I eat it, I don’t feel like I am stuck eating sticks and twigs to get my daily dose of nutrients. I feel like I am eating a huge bowl of deliciousness. And I want to eat it every week. Try it and you will too!

Quinoa and Black Beans with Pomegranate Salsa

For the salsa:

• 2/3 cup pomegranate arils (You could use mangoes or add tomatoes)
• 1 jalapeno pepper, seeds and membranes removed then minced
• 1 tsp ginger, minced
• 1 cloves garlic, minced
• 1/2 tsp ground cumin
• Juice from 1/2 lemon
• 2 tsp olive oil
• Salt and pepper to taste

Combine all ingredients in a small bowl. Taste and add more salt, pepper, or lemon juice as needed.

For the quinoa and black beans:

• 1 cup cooked quinoa
• 1 tsp olive oil
• 1/4 onion, chopped
• 1 clove garlic, roughly chopped
• 1 can or 1 1/2 cups cooked black beans
• 1 tsp crushed red pepper
• Salt and black pepper, to taste
• 1/4 cup feta, crumbled

In a small saute pan, add the olive oil, onion, and garlic. When the onions are translucent, add the black beans, red pepper flakes, salt, and pepper. Heat through for another 2 to 5 minutes.

Distribute the quinoa and black bean mixture between two bowls. Top with the pomegranate salsa and feta. Serves 2.

Vietnamese Quinoa and Shrimp Salad

Tags

Asian, cucumbers, food, main dish, quinoa, red bell peppers, salad, seafood, shrimp

This week I am making a concerted effort to plan my meals for work. I usually just depend on leftovers but they never seem to last long enough. This salad caught my eye because the awesome flavors and the ability to make it in advance.

Vietnamese Shrimp Quinoa Salad (from The Crafty Cook Nook)

The Dressing:
6 tbsp freshly squeezed lime juice
1 tbsp Asian fish sauce
2 tbsp vegetable oil
1-1/2 tbsp sugar
1/4 tsp crushed red pepper flakes, plus more if desired

The Salad:
1/2 pound cooked shrimp, peeled and de-veined
1 cup quinoa, rinsed
1/2 tsp salt
1 red bell pepper, julienned
1 carrot, peeled and shredded
1 small cucumber, peeled and finely diced
1/4 cup onion, finely chopped
1/4 cup chopped fresh cilantro

Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and quinoa is cooked. Transfer to a serving bowl and let cool.

Combine the lime juice, Asian fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved. Add shrimp to the dressing and let marinate until ready to assemble the salad.

When quinoa is cool, add red bell pepper, carrot, cucumber and scallions to the bowl. Right before serving, add the dressing, shrimp and cilantro and toss well. Taste and adjust seasoning with more salt, sugar or crushed red pepper flakes if necessary. Serve cold. Serves 2 as a main dish, 4 as a side.

One Pot Sausage and Quinoa Supper

Tags

fall, food, kale, kielbasa, one pot, quick, quinoa, sausage

This is a great quick supper with healthy ingredients that combine to create a tasty meal. It doesn’t leave you wanting something else, unless you want another bowl.

One Year Ago: Guacamole (one of my most favorite things!)

One Pot Sausage and Quinoa Supper

• 1 package (12 oz) beef kielbasa
• 1 yellow onion, chopped
• 2 tbsp chopped sage
• 1 cup apple juice
• 3/4 cup water
• 1 cup quinoa
• 1/2 cup dried cranberries
• 1 tsp fine sea salt
• 2 cups chopped kale

In a large pot, saute sausage, onions and sage over medium-high heat until just browned. Add juice, quinoa, cranberries, salt and water. Bring to a boil, scraping up any browned bits. Cover, reduce heat and simmer until liquid is just absorbed, about 25 to 30 minutes. Stir in kale, cover again and set aside for 5 minutes to allow the kale to wilt.

Southwestern Quinoa Salad with Lemon Vinaigrette

Tags

food, main dish, quinoa, salad, shrimp, southwestern

This is such a fantastic salad! I can tell that this is going to be a frequent repeat in my lunch bag (I don’t think the honey will be as enthusiastic about it.) The flavors are phenomenal and fresh. The recipe is quick to throw together and sure to wow anyone. I really encourage you to try it!

Southwestern Quinoa Salad with Lemon Vinaigrette (a variation of this recipe)

Salad:

• 1/2 cup dry quinoa, prepared per package instructions and cooled
• 1/3 cup red onion, chopped
• 1 orange, peeled and segmented
• 1 avocado, chopped
• 1 can black beans, rinsed and drained
• 1/2 red bell pepper, diced
• 1 cup corn
• 1/3 cup cilantro, chopped
• 15 shrimps, deveined and shells removed
• 1 tbsp butter
• Old Bay seasoning

Lemon Vinaigrette:

• 2 lemons, juiced
• 2 garlic cloves, microplaned or finely minced
• Honey to taste
• Salt & pepper
• 4 tbsp extra virgin olive oil

In a skillet, saute the shrimp in the butter and Old Bay. Meanwhile, combine quinoa,  onion, orange, avocado, black beans, bell pepper, and cilantro in a large bowl. In a smaller bowl, whisk together the vinaigrette ingredients. When the shrimp is cooked through, add to the salad. Pour dressing over salad and toss to combine.