Posts Tagged Quinoa 365: The Everyday Superfood

Quinoa-Stuffed Chicken Breasts

Source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

A lightly seasoned chicken breast is wrapped around a savory quinoa filling with melted feta cheese. Perfect with a small spinach salad.

INGREDIENTS
1/2 cup water
1/4 cup quinoa
3/4 cup crumbled goat cheese (I used Feta)
2 Tbsp chopped black olives
3 Tbsp diced red bell pepper
1 green onion, thinly sliced
1/4 tsp ground black pepper
3 tsp dried oregano, divided
1 large egg
4 large boneless, skinless chicken breasts
2 Tbsp extra virgin olive oil **
2 Tbsp fresh lemon juice **
1/4 tsp salt **
**I doubled as this is the drizzle.

DIRECTIONS
Preheat the oven to 400F.

Bring quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with fork.

In a small bowl, combine the quinoa, goat (feta) cheese, olives, red pepper, green onion, black pepper and 2 tsp of the oregano. Add the egg and blend well. Spoon the mixture onto the center of each chicken breast, roll up and secure with a toothpick. Place the rolled chicken breasts in a 9 by 13 casserole dish.

In a separate small bowl, combine the olive oil, lemon juice, salt and remaining oregano. Drizzle mixture over the chicken.

Bake on center rack for 20 minutes, (it took 30 for me). Remove from the oven and let the chicken stand for 3 to 4 minutes before serving.

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Quinoa Veggie Bake

Source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

Serve as a complete meal or with our choice of salad.

I enjoyed this dish and made some modifications (listed). Next time I think I would add more vegetables, maybe diced zucchini or chopped carrots or peas.

Serves: 4-6

INGREDIENTS
1 cup quinoa
2 cups water
2 Tbsp butter
1 cup diced onion
3 cups broccoli florets
1/4 tsp salt
2 cups sliced mushrooms
1 cup chopped red bell pepper
1 tsp basil pesto **I used 2 Tbsp
2 large eggs
1 cup shredded cheese
1 cup ricotta cheese
1/2 cup light sour cream
1/4 tsp ground black pepper **I used 1 tsp
1/4 cup cheddar cheese (optional topping)
**1 cup additional veggie (my addition)

DIRECTIONS
Preheat oven to 350F. Spray with cooking oil or grease a 9 by 13 inch casserole dish.

Bring quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with fork. Set aside.

Melt the butter in a large pot over medium heat. Add the onion and cook until softened and opaque, about 5 minutes. Stir in the broccoli, salt and 1 to 2 Tbsp of water to facilitate cooking if necessary. Saute for 2 minutes, then add the mushrooms, red pepper and pesto. Cook until mushrooms are just softened, 4 to 5 minutes. Remove from heat and stir in the quinoa.

Beat the eggs in a medium bowl and stir in cheddar cheese, ricotta and sour cream. Mix well. Season with pepper and fold into the vegetable-quinoa mixture. Spread into prepared casserole dish and top with shredded cheese if desired. Bake on center rack for 30 to 35 minutes or until the center is hot.

Refrigerate leftovers for up to 3 days.

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Cheesy Spinach and Quinoa Stuffed Pasta

Source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

After reading this recipe, I felt like it might need more so I added it. See my additions below and feel free to try it their way first if you want. (Note: I never did it their way.)

INGREDIENTS
1 onion chopped*
2 cloves garlic, minced*
1/3 cup quinoa
2/3 cup water
One 12 oz box jumbo pasta shells (I only used 18 shells, about 1/2 the box)
2 large eggs
1 1/2 cups shredded part-skim mozzarella cheese
1 cup ricotta cheese
3/4 cup freshly grated Parmesan cheese
One 10 oz package chopped frozen spinach, thawed and squeezed almost dry
1/4 tsp salt and pepper
1/4 tsp nutmeg*
3 cups tomato sauce
1 tsp Italian seasoning*

*my additions

DIRECTIONS
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350F. Cook pasta shells according to the directions on the box.

Saute the onions and garlic, about 3 minutes.

Beat the eggs. Add the quinoa with the mozzarella, ricotta, Parmesan, spinach, salt and pepper, and nutmeg, onion and garlic – if using.

Spread the tomato sauce with the back of a spoon over the bottom of a 9 by 13 inch casserole dish, sprinkle seasoning on tomato sauce.

Fill each pasta shell with about 2 to 3 Tbsp of the cheese mixture and place in the casserole dish, beginning at one corner of the dish. (A few shells may be left over, if using whole box.)

Cover with foil and bake on the center over rack for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the pasta is slightly golden and the sauce is bubbling.

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Blueberry Flax Hot Cereal with Quinoa

Source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

This is a great morning cereal and a fabulous way to start to the day. I’ve now had it 3 days in a row!

Serves 1

INGREDIENTS
2/3 cup water
3 Tbsp quinoa
2 Tbsp quick-cooking rolled oats *
1-2 tsp maple syrup, honey or brown sugar
1 1/2 tsp flax seeds (ground or whole)
2 Tbsp blueberries, fresh frozen and thawed (I used blackberries and will use whatever I have on hand.)
Milk, half-and-half cream  or vanilla yogurt (optional)**

*you can use old-fashioned rolled oats, see adjustment to cooking in directions.
**vegan substitution, soymilk or almond milk

DIRECTIONS
Place the water and quinoa in a small saucepan, bring to a boil, and cover.
Reduce to a simmer and cook for 10 minutes. (If using old-fashioned rolled oats, add them to the mixture after 7 minutes of cooking time.)
Stir in the oats, cover and continue to cook for another 5 minutes, until the oats are tender.
Remove from heat. Stir in the maple syrup and flax. Fold in the blueberries and top with milk, cream or yogurt, if using.
Serve immediately.

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