“Foods for the Blues” was the theme for this recipe. Winter brings short days and chilly temperatures; this may affect our moods and energy levels. Certain foods can help diminish the winter blues and boost your energy. Many of the ingredients in this dish are recommended for the cold winter months. It’s an easy recipe, yet…
Tag: quinoa
Tomato Vegetable Soup
Tomato soup is a childhood favorite (yes—the kind from a can). This recipe is definitely a healthier version. The kale, quinoa and nutritional yeast add extra fiber, protein, vitamins and minerals to the dish. It’s chock-full of nourishment! Ingredients: 2 tablespoons extra-virgin olive oil ½ cup chopped onions (1 small onion) 2 tablespoons minced fresh…
Cajun Quinoa
This recipe is a variation of my Cajun Quinoa Salad. Now that the weather is cooler, I am more inclined to prepare warm dishes (rather than salads). To stay true to its name, “Cajun”, I added the Cajun holy trinity, which consists of celery, peppers, and onions. The nutritional yeast gives the dish extra flavor–and protein. This…
Vegetable Stew
This is an easy one-pot dish, made with fresh veggies, legumes, grains and seeds. The quinoa helps to thicken it up and adds fiber and protein to the dish. Ingredients 8 cups water 3-4 vegetable bouillon cubes, or to taste or 8 cups vegetable broth 2 teaspoons curry powder 5 tablespoons uncooked quinoa, rinsed and…
Thai Curry Chili
If you’re in the mood for a different style of chili sure to satisfy, this is it! I have combined traditional chili flavors with Thai flavors. The coconut milk blends well with the tomatoes and spices. You can serve it as an entrée or as an appetizer over tortilla chips. Ingredients 1 (28-ounce) can crushed…
Curried Sweet Potato and Black Bean Soup
It’s autumn time! With the change of seasons, I am once again inspired to bring out my fall-inspired recipes. The combination of sweet potatoes, quinoa, and black beans creates a nice, filling soup. Ingredients: 6 cups water 1 (13–14-ounce) can coconut milk ½ cup quinoa, rinsed and drained 3 vegetable bouillon cubes (or to taste)…
Lemon-Mint Quinoa Salad
I first created this recipe in the Spring. The Spring season inspires me to create dishes that feel “springy”. Lemons are cleansing and refreshing; mint and cucumbers are cooling. Quinoa is a wonderful ingredient–and is on sale this month at Mother Earth’s, so I decided to use this as well. Our customers really enjoyed it. I have…
Red Lentil Stew
This is a great one-pot dish made with legumes, grains and veggies. People really enjoy this recipe, and it’s so easy to prepare. Ingredients 1½ cups red lentils*, rinsed and drained ½ cup millet (or quinoa or steel-cut oats), rinsed and drained Water 2 vegetable bouillon cubes (or to taste) 1–2 teaspoons minced fresh ginger ½…
Potato Quinoa Patties
Potato pancakes are an all-time favorite! By adding quinoa, you increase the nutritional value of this dish. I created this recipe after I overcooked a pot of quinoa, which ended up very mushy. I was thinking about how it could be used and making it into patties seemed like the logical thing to do, but…
Lentil Stew
Lentil Stew is a great one-pot meal. Legumes, grains and veggies are all cooked together in one pot, yielding in a very satisfying stew. You can add your favorite vegetables or use the ideas suggested below; season according to taste. Some curry powders are stronger than others and some bouillon cubes are saltier than others….
Mexicali Quinoa
This is a variation of my Mexicali Millet recipe. Both millet and quinoa work well in this dish. Ingredients 2 cups water 1 vegetable bouillon cube (or 1 teaspoon salt) 1 tablespoon chili powder (or to taste) 1 tablespoon taco seasoning 1 cup uncooked quinoa, rinsed and drained 1–2 tablespoons olive oil (or your favorite…
Cajun Quinoa Salad with Seasonal Veggies
Another quinoa salad recipe! As the price of quinoa has gone down, I am again inspired to use this nutritious ingredient. At Mother Earth’s we have quite a wonderful selection of bulk spices. I tend to use the same seasonings over and over again, so I figured it was time to add some new spices to…
Jahnavi Foster, CEC 