Delicious Big Bowl Quinoa (vegan and gluten free)

Soooooo I just couldn't wait to share this (super easy) recipe with you.  I made this tonight and both children and adults were pleased.  Actually, Darrell is currently stuffing his face eating more it while I type this post.  Did I mention it is 10:50pm and that he better save some for his lunch tomorrow since I don't think he'll be joining us for our St. Patty's Day Party.  Anyway, we love quinoa here.

Quinoa (pronouced KEEN-wah)  is also great served as a side, in burritos, salads, as a warm cereal, in stir fry, stews....lots of good wholesome ways to eat this delicious and nutritious food!  Think rice substitute. 

WHERE to buy:  Costco.  Last check Costco had the lowest price with Earthfare 2nd.  If you hit your local supermarket you'll be floored at what they'll charge you.  Wonder what Whole Foods carries it for per pound???  Ahhhh come. on. Spring/Whole Foods!  And now for the recipe...

Delicious Big Bowl Quinoa

Ingredients:
2 cups quinoa
4 cups water
extra virgin olive oil
3 medium/large potatoes
1 onion (size depends on how much onion you like)
1 clove garlic (minced)
1 cup nuts (optional)
1-2 cups broccoli (or asparagus)

Directions:
Combine quinoa and water in a pot. Cook according to package instructions.

While the quinoa is cooking, dice the potatoes and chop the onions.

Heat some olive oil in a pan on the stove. Toss in garlic, onions cook a few minutes.  Add potatoes.  I used baked potatoes leftover from Saturday's chili/baked potato meal.  I diced them up and threw them in to "warm up"...IF potatoes aren't cooked yet cook them first then add onions and garlic.  Cook until desired texture for the potatoes, some like them crispy (not me).


Meanwhile, cook broccoli however you’d like to. I simply steamed mine.
If adding nuts:  place on a cookie sheet in a single layer and toast in the oven until slightly browned.


Combine everything together in a large bowl: quinoa, potatoes, toasted nuts, cooked broccoli, and onions/garlic. 



More info about quinoa (pronouced KEEN-wah) HERE Pin It

Tasty Tuesday: Spinach Potato Bites (Vegan, Gluten Free)

3 big Potatoes (any kind you like, I used red)

2 or 3 cups of Spinach fresh or frozen (or any other leafy green)
1-2 cloves of Garlic
1 tbsp Basil
2 tbsp Chives (didn’t add, I don’t have any)
1 tbsp Parsley
1/2 tsp Cumin
2 tbsp Nutritional Yeast (optional)
3 tbsp water

1. Chop the potatoes in big chunks and boil until they’re finished but still firm (about 6 minutes).



2. Chop the spinach. Cook it in a pan with the chopped garlic and a little water for 3 to 4 minutes until it's soft (and there isn’t any water).(You can use frozen spinach-just make sure to get all the water out before cooking. )


3. Add herbs to spinach.

4. Let spinach and potatoes rest until it has cooled enough to touch.


5. Mix everything together, mash potatoes


6. Make mixture into bite size balls.



Ingredients:
3 big Potatoes (any kind you like, I used red)

2 or 3 cups of Spinach fresh or frozen (or any other leafy green)
1-2 cloves of Garlic
1 tbsp Basil (guessed)
2 tbsp Chives (didn’t add, I don’t have any)
1 tbsp Parsley (guessed)
1/2 tsp Cumin (guessed)
2 tbsp Nutritional Yeast (optional)
3 tbsp water

Instructions:
1. Chop the potatoes in big chunks and boil until they’re finished but still firm (about 6 minutes).



2. Chop the spinach. Cook it in a pan with the chopped garlic and a little water for 3 to 4 minutes until it's soft (and there isn’t any water).(You can use frozen spinach-just make sure to get all the water out before cooking. )


3. Add herbs to spinach.


4. Let spinach and potatoes rest until they have cooled enough to touch.


5. Mix everything together, mash potatoes and spinach

6. Make mixture into bite size balls.


7. Bake for 15 minutes at 450 degrees


Served with quinoa with black beans, snap peas and spring mix salad.

This is a fun project for your chefs in training.  Mine sure enjoyed it!Pin It