Craisin & Almond Quinoa with Vinaigrette

Original Recipe: My own concoction

This is something I threw together when I realized we didn't have enough Christmas leftovers to feed the six of us.  It took less than 20 minutes from start to finish, and every person at the table gave it the thumbs up.

The portions can all be played with (except the water-to-quinoa ratio).  When I first stirred the vinaigrette into the finished quinoa part, I thought it was too much.  Luckily it absorbed into the quinoa or something, because it wasn't a soupy mess.  But next time I'd make a little more quinoa for better balance.

Ingredients

4 green onions, chopped

1 Tablespoon olive oil

4 cups water or broth

2 cups quinoa

1/2 to 1 cup craisins

1/2 to 1 cup slivered or sliced almonds

crumbled goat cheese [optional]

* For vinaigrette:

1/4 cup olive oil

2 Tablespoons balsamic vinegar

2 Tablespoons real maple syrup

1 teaspoon Dijon mustard

1/8 teaspoon salt

Directions

(1) In a large sauce pot, heat olive oil over medium-low heat.

(2) Add onions.  Saute 3 to 4 minutes until softened.

(3) Add quinoa & water to saucepan.  Heat until boiling, then simmer about 15 minutes or until quinoa is done (drain excess water if needed).  About 10 minutes into the cooking, add craisins so they have time to soften.

(4) While quinoa is cooking, toast almonds in skillet or toaster oven until very lightly browned.

(5) Whisk all vinaigrette ingredients together.

(6) Add almonds & vinaigrette to finished quinoa.

(7) After mixture has cooled somewhat, add goat cheese if using.

Kid Participation: None...I'd reached my limit on "kid help" while making Christmas cookies earlier in the week.

Quinoa Pilaf with Apples & Cranberries

Original Recipe HERE

 

I thought this was really good, though reactions from the rest of the family was split.  Since it was easy to make and held up well over several days, this will be a contender for something like Thanksgiving.  The apples, cranberry, and pecans give a autumnal vibe.

 

It made an insane amount of food: we ate it as a side for two dinners, plus it gave me several lunches.  Next time I'll cut the amount of quinoa in half (original amounts reflected below).

 

I don't often like nuts in any sort of recipe, but I'm glad I went against type and made the toasted pecans.  They added a nice balance to the other flavors.  I also added some finely-chopped sharp cheddar and gouda in the hopes that the addition of cheese would make the entire thing appeal to the kids.

Ingredients

1 cup white quinoa

1 & 1/2 cups red quinoa

4 cups vegetable or chicken broth

1/4 cup olive oil

1/2 one red onion, diced

2 stalks celery, diced

1 clove garlic, minced

1 & 1/2 teaspoons Herbes De Provence [I used Tuscan blend]

1 teaspoon Salt

pepper to taste

2 Granny Smith apples, diced

1/2 cup dry white wine

1 cup dried cranberries

1 cup pecans, toasted

1 cup sharp cheddar, diced [optional]

1 cup gouda, diced [optional]

Directions

(1) Rinse quinoa in a fine mesh colander; drain.

(2) In a medium saucepan over medium heat, combine quinoa and broth.  When it comes to a boil, cover and turn heat to medium low.  Simmer for about 10 to 15 minutes until quinoa is al dente.

(3) Meanwhile, in a saute pan over medium high, add olive oil, onions, celery and garlic; stir.

(4) Add herbs, salt and pepper. Saute until the onions and celery are translucent, about 8 minutes.

(5) Add apples and wine; simmer 5 minutes to cook out alcohol.(6) Pour onion mixture over cooked quinoa; stir until combined.

(7) Fold in cranberries, pecans, and cheese. Check for seasoning.

 

Kid Participation: None.

Mango Quinoa Salad

Original Recipe HERE

Not much to say about this other than it was easy and refreshing, and it tasted even better the next day.  A good meal for a hot day, and it can be served as a side dish or as the only thing you're eating for dinner.  I didn't have the quinoa, so I used Trader Joe's Harvest Blend.  I imagine Israeli couscous would work as well.  This made enough for all of us to eat some at dinner, as well as enough leftovers for me to have a hearty lunch

Ingredients
2 cups cooked quinoa (or any similar blend), room temperature or chilled
1 14-oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
4 green onions, thinly sliced
3 Tablespoon red wine vinegar
2 Tablespoons extra virgin olive oil
1-2 Tablespoons lime juice
kosher salt
freshly cracked black pepper

Directions
(1) Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, and black beans.
(2) In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. (3) Toss to combine and add salt and pepper to taste. Chill at least one hour before serving.

Notes: A greater variety of diced vegetables could be added, as could some frozen corn or maybe canned pineapple tidbits.

Kid Participation: Nothing besides mixing everything together, since that's about all you do with this recipe anyway.

Chicken and Spinach Quinoa

Original Recipe HERE

I made this recipe just as it's written, which scared me a little at first because I'd never gone near canned chicken.  I bought it as a back-up in case I didn't have time to cook "real" chicken the night I made this.  And inevitably that happened...so I popped the top and hoped for the best.  I was surprised at how well it turned out.  I wasn't turned off by the chicken at all, and it wasn't as processed-tasting or horribly unhealthy as I'd anticipated.  The larger-than-usual amount of pepper had me a little worried, but the dish had a good, flavorful "bite" without being too harsh.  Husband got home late (per usual) and ate a plate of leftovers cold and declared them good.  Then he went back for seconds and polished off what I'd happily been anticipating would be my lunch the next day.  Oh well.  Compliments to the chef, at least.

Ingredients

Cooking spray or olive oil

½ onion, diced

1 cup quinoa {I used red}

2 cups chicken broth

1 teaspoon ground black pepper

1 teaspoon thyme (dried or fresh) {I used dried}

2 whole carrots, chopped

1 cup fresh baby spinach

1 can (5 oz) shredded chicken breast or 1 cooked chicken breast, shredded

Directions

1) Drain and rinse quinoa.

2) Spray a skillet with nonstick cooking spray or drizzle with extra virgin olive oil. Heat pan over medium heat and cook onion until translucent and tender and quinoa is slightly toasted (about 5 minutes).

3) Add the chicken broth and spices.  Bring mixture to a boil.

4) Cover skillet and turn heat to low. Simmer for 5 minutes.

5) Stir in the carrots and let everything simmer until all liquid is absorbed (about 10 minutes).

5) After turning heat off, stir in spinach until it wilts and add shredded chicken.

Notes: Next time I'll add more chicken - either another can, or use two medium-sized breasts.  I would also add more spinach, perhaps using two frozen packages to save a few minutes of cooking time.

Kid Participation:

* Add chicken broth and spices.