Mango Quinoa Lassi

las·si

ˈlasē/

noun

1. a sweet or savory Indian drink made from a yogurt or buttermilk base with water.

I switched it up to make this cool summertime lassi.


Mango Quinoa Lassi

1 6 oz. container of vanilla soy yogurt
1 fresh ripe mango, seeded, skinned and chopped
1/4 c. of coconut milk (not the can type) or coconut water
1/8 tsp. cardamon
1/4 c. cooked quinoa, cooled

-In a blender, add the yogurt down to the cardamon. Blend well. May add more coconut milk or water if you want it thinner.
-Add the quinoa and pulse a few times.


Pour into a chilled glass and enjoy!

Soup-De-Do

The name of the soup was inspired by my daughter!

Soup-De-Do

3 c. water
1 large onion, chopped (approx. 2 cups)
4 celery stalks, sliced (approx 1 cup)
1 large bay leaf
1 large red potato, diced
1 15-oz. can chickpeas, rinsed & drained
1 c. elbow quinoa pasta
1 TBSP. chives, chopped (optional)
3 tsp. ground sage (not the powder type)
1 1/2 tsp. thyme
1/2 tsp. marjoram
1 c. non-dairy creamer (I use soy) or non-dairy milk
2 TBSP. cornstarch, or another thickener
2 green onions, whites & greens chopped

-In a large pot add the water, onion, celery and bay leaf. Bring to a boil. Turn down and simmer for 3-5 minutes.
-Add the potatoes and chickpeas.Simmer for 5 more minutes.
-Stir in the pasta and cook until pasta is al dente.
-Add the chives, sage, thyme, and marjoram.
-In a small bowl, whisk together the creamer and cornstarch. Slowly stir in the soup.
-Simmer until soup thickens, approx.3 minutes.
-Stir in green onions.

The longer the soup sits, the more flavorful it becomes!

Warming White Bean & Veggie Quinoa Bowl

You know how sometimes you look at a recipe and think "Gee...I don't have time to do all this!"  This recipe takes under 1/2 hr. It's quick and easy!

Warming White Bean & Veggie Quinoa Bowl

1 c. quinoa
1/2 c. thinly sliced leek
1 15-oz. can diced tomatoes with juice
1 16-oz. can navy beans
1/2 tsp. garlic powder
1/2 6-oz. package of baby spinach
1/4 tsp. garam masala

-Rinse & cook the quinoa according to package instructions.
-Meanwhile in a large saucepan, line the bottom with water. Add the leeks and simmer until soft.
-Add the tomatoes, beans, and garlic powder. Stir & simmer for 2-3 minutes.
-Stir in the spinach & cook until it wilts. Turn off heat.
-Add the garam masala. Stir until combined.

Add the desired amount of quinoa in a bowl. Add the bean/veggie mixture over the top! Enjoy!

Quinoa & Veggie Enchilada's & Chimichanga's

This recipe made 11 enchilada's and/or chimichanga's. If you notice, my recipes always end up in odd numbers. I like using flour tortillas, but I don't see why your couldn't use corn.

Quinoa & Veggie Enchilada's & Chimichanga's

Your favorite 8" round tortillas...I used 11.

Filling
1 large onion, cut in half and thinly sliced
1 1/2 red bell pepper, seeded & chopped
1 1/2 green bell pepper, seeded & chopped
1 jalapeno, seeded & minced
1 6-oz pkg. baby spinach
1 large carrot, peeled and shredded
2 c. cooked quinoa

-In a large non-stick skillet, line the bottom with water and saute the onions for 5 minutes.
-Add the red, green and jalapeno peppers. Cook another 2-3 minutes. Add more water if needed.
-Add the spinach and gently stir in until it wilts down.
-Stir in the carrots & quinoa. Combine well.
-Let cool slightly when making the sauce.

Sauce
1 3/4 c. water
1 8-oz. can tomato sauce
 1 1/2 TBSP. light soy sauce
1 1/2 TBSP. pure maple syrup
1 TBSP. ketchup
1 1/2 tsp. cumin
1 tsp. thyme
2 garlic cloves
3/4 tsp. extra fine sea salt

-Mix all sauce ingredients in a blender. Run until smooth.

Preheat oven to 375 degrees. Lightly spray a 9" x 13" baking dish. Spread 1/2 c. of sauce of the bottom of the dish.

Assembly
-Lay 11 tortillas on your working area.
-Spread 1 TBSP. of the sauce on each tortilla and spread to edges.
-Using  a 1/2 cup, spread the filling down the center of each tortilla leaving 1" space by the edge.
-Fold in the sides and roll up like a burrito.

For Enchilada's
-Put seam side down in prepared baking dish. (I can fit 7 in my baking dish)
-Pour and spread the remaining sauce over the top and cover with foil.
-Bake for 45 minutes. Uncover and bake another 10 minutes.

For Chimichanga's
-Wrap foil around a baking sheet or line with parchment paper.
-If using foil, light spray with non-stick spray.
-Lay the chimichanga's on the prepared pan and lightly spray them with non-stick cooking spray.
-Bake for 20 minutes, flip and bake for anther 15 minutes or until crisp and lightly golden.

Enjoy with your favorite toppings.

This is my enchilada!

Curley Quinoa & Faux Tender Toss

Taste like chicken...but it's not! Even meat eaters would enjoy this dish. I like to use Trader Joe's chickenless tenders. But any chickenless tender would work.

Curley Quinoa & Faux Tender Toss

1 8-oz. chickenless tenders
1 8-oz. box Quinoa Pasta Veggie Curls
3 carrots, sliced
3 cups broccoli flowerets
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground sage
1/2 tsp. thyme
1 small lemon, zest and juiced

-Cook chickenless tenders according to package directions.
-Meanwhile, cook pasta according to package directions. Drain.
-In a large skillet, line the bottom with water. On medium heat, add carrots and cook for 2 minutes.
-Add broccoli, red bell pepper, minced garlic cloves, onion powder, garlic powder, ground sage & thyme.     Combine together. Cook for another 2-3 minutes stirring occasionally.
-Chop the chickenless tenders into 1" strips.
-Add the tenders, pasta, lemon zest and juice to the skillet. Combine well.
-Turn off heat and enjoy!

Sicilian Kale Over Quinoa

Here's a great throw together dish that lends a sweet & nutty crunch & high in protein!

Sicilian Kale Over Quinoa

1 c. quinoa
1 bunch curly kale, stemmed & chopped
1/2 large onion, chopped
1 small can sliced black olives
1/4 c. raisins
1 large garlic clove, minced
pine nuts or roasted peanuts (optional)

-Cook quinoa according to package directions. Fluff, set aside.
-In a large non-stick skillet, line the bottom with water.
-Add the kale, onions, black olives, raisins, and garlic.
-Saute uncovered until kale starts to cook down.
-Add quinoa and stir until combined.
-Serve and top with pine nuts or peanuts!

Quinoa & Chickpea Balls w/Brown Gravy

Here's a nice hearty dish for those chilly nights that are just ahead. 

Quinoa & Chickpea Balls w/Brown Gravy

Balls:

1/2 c. fresh minced onion
2 garlic cloves, minced
1 medium carrot, shredded
1 tsp. soy sauce
2 tsp. vegan worcestershire sauce
1 c. cooked quinoa,
1 16 oz can chickpeas, drained, rinsed, & ran through a food processor until smooth
1 TBSP. chickpea flour
1/4 tsp. extra fine sea salt

Preheat oven to 375. Parchment paper a large baking sheet.

-In a non-stick skillet on medium heat, saute the onions for 5 minutes.
-Add the garlic & carrots and cook for 1 more minute.
-Transfer into a large bowl.
-Add the remaining ingredients and combine very well. Mixture will be a little sticky.
-Roll into golf ball size balls. Lay on baking sheet.
-Bake for 20 minutes. Flip the balls and bake for another 20 minutes until outside is firm.

Gravy:
1/4 c. whole wheat pastry flour
2 c. veggie broth
1 1/2 TBSP. soy sauce
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. oregano

-In a medium saucepan, combine all ingredients and whisk all together very well.
-Turn heat to medium and bring to a boil, whisking frequently.
-When gravy thickens, turn off heat. Season with salt & pepper.
It's ready to serve!

I liked my balls & gravy over a bed of sauteed kale & fluffy mashed potatoes!

Chocolate & Quinoa Seed & Fruit Bites

Somewhere I had seen a chocolate bar with quinoa, which gave me a idea! The rest is history!

Chocolate & Quinoa Seed & Fruit Bites
(I think this makes approx. 25, but we ate them too fast to count)

1 c. non-dairy chocolate chips (I use Enjoy Life brand)
2 tsp. coconut milk
1 tsp. pure vanilla extract
1/2 c. Enjoy Life Seed & Fruit mix, plus more for sprinkling (or you can make your own mix)
1/2 c. cooked quinoa
extra fine sea salt

-Prepare a cookie sheet with parchment paper.
-In a microwave proof bowl, add the chocolate chips, milk, and vanilla. Microwave for approx. 1 minute stirring until melted.
-Add the seed & fruit mix, and quinoa. Mix well.
-Drop spoonfuls on the parchment paper. Sprinkle with salt and the remaining seed & fruit mix.
-Refrigerate until firm.

Mean & Wild Power Smoothie

I made this smoothie after a workout. It's loaded!

Mean & Wild Power Smoothie

1 12-oz. soft silken Mori-Nu tofu, drained
1 cut up frozen banana
1/3 c. cooked quinoa
1 c. fresh or frozen blueberries
1/4 c. fresh or frozen strawberries
1 large kale leaf
1/2 avocado
1 TBSP. maple syrup
splash of non-dairy milk
dash of cinnamon

-Put all ingredients in a blender. Blend all until smooth!

Quinoa & Peach Salad

I had purchased a few peaches and I wanted to make something different. Peaches are really juicy and sweet this time of year!  Here is a healthy summer salad that is sure to satisfy!

Quinoa & Peach Salad

1 c. white quinoa...follow directions for cooking. Let cool.
1/2 of a red bell pepper, seeded & diced
2 green onions, thinly sliced
1 small lemon, juiced
1 TBSP. pure maple syrup
1/4 tsp. extra fine sea salt
1 large peach, sliced or chopped

Combine all ingredients in a large bowl. Cover and refrigerate for 1 hour for the flavors to blend. Serve & enjoy!

Berry Quinoa Bowl

Sometimes the simplest are the best! Strawberries, blueberries over cold quinoa topped with walnuts! Sprinkle with cinnamon, nutmeg, or even add a splash of non-dairy milk!

Hawaiian Skillet Pineanana Quinoa Breakfast Plate

Pineanana....short for Pineapple & Banana!

Since I started working out again, I have been trying to keep my meals light. Plus, since I started making more recipes to put on the blog and my Facebook page...I have put on a few extra pounds. (darn dryer shrinking my clothes). The recipes are so good, I have to eat it ALL. Not really...but close. Here's a nice little breakfast I just threw together.

Hawaiian Skillet Pineanana Quinoa Breakfast Plate

1 semi-ripe banana, peeled, cut half then cut lengthwise
1  1/2"-1" freshly sliced cored pineapple
1/4 c. roasted coconut flakes (how to roast on stove top below)
1/4-1/2 c. cooked quinoa...depending how hungry you are!
freshly grated ginger

-In a non-stick skillet on medium heat, put the pineapple in the middle with the bananas around the pineapple.
-Cook for 5 minutes flipping the pineapple and bananas. Pineapple will release some juice  Remove pineapple and banana from skillet and onto your plate.
-Put the quinoa in the middle of the pineapple.
-Sprinkle with coconut and fresh ginger.

Enjoy!

To roast the coconut flakes, throw into the same skillet and gently toss for a minute until very lightly roasted. Remove from skillet.

Quinoa Southwest Casserole

Really no story behind this recipe. Just sounded really good!

Quinoa Southwestern Casserole

1 c. veggie broth
1 medium onion, diced
2 large carrots, peeled & diced
1 red bell pepper, seeded & diced
1 poblano pepper, seeded & diced
1/2 c. zucchini, sliced and quartered
2 1/2 tsp. cumin
1/2 tsp. coriander
3 garlic cloves, minced
1-14 oz can fire roasted tomatoes
2 1/2 cooked quiona
2 handful baby spinach
1/4 tsp. extra fine sea salt
1 c. vegan pepper jack cheese (optional)

Preheat oven to 350 degrees. Lightly spray a casserole dish or  8" x 11 1/2" baking dish.

-In a non-stick skillet, add 1/4 c. veggie broth, onions, carrots, peppers and zucchini. Saute for 3-5 minutes.
-Add the cumin, coriander, garlic, tomatoes, quinoa, and remaining 3/4 c. veggie broth. Stir until combined.  Cook for another 2 minutes.
-Add the spinach & salt. Stir thoroughly until spinach just starts to wilt.
-Pour mixture into the prepared baking dish. Top with the cheese.
-Bake covered for 20 minutes.

Stuffed Sweet Potato & Quinoa

I had this sweet potato laying around in cupboard and it was time to use it...plus lunch was getting closer.
There was some quinoa left over from my muffins so I decided to mix it up with sweet potato. Lunch was very delicious! This would also make a good side dish!

Stuffed Sweet Potato & Quinoa

1 medium sweet potato
1/2 c. cooked quinoa
1 TBSP nutritional yeast (if you don't have this ingredient..still good without!)
1 TBSP pure maple syrup
1 TBSP non-dairy milk (I used soy)
Pecans for sprinkling....optional

Pre-heat oven to 425 degrees.

-Wrap the sweet potato in foil and bake for 50 minutes to 1 hour until tender.
-When done bake, unwrap potato and cut lengthwise.
-Gently scoop out the inside without tearing the flesh.
-In a large bowl, mash the sweet potato well. Add remaining ingredients and combine. Sprinkle top with pecans.
-Equally stuff the potato skins on a baking sheet. Put back in the oven and bake for another 15-20 minutes.
-Take out of oven and let cool before indulging yourself!

I sprinkled one of mine with nutritional yeast!

Strawberry Quinoa Muffins

Did you know that quinao is a complete protein which includes all 9 essential amino acids? It's well-endowed with the amino acid lysine which is essential for tissue growth and repair. There are different varieties of quinoa as in the whole seed, quinoa flour and quinoa pasta. You can use quinoa in so many different ways too!  Alright....on to the recipe.

Strawberry Quinoa Muffins

Makes 1 dozen

Dry ingredients

2 c. cooked quinoa

1 c. whole wheat pastry flour

1/3 c. turbinado sugar (can use brown sugar)

3/4 tsp. baking powder

1/2 tsp. extra fine sea salt

1 tsp. lemon zest

Wet ingredients

1/3 c. soy milk (or any other non-diary milk)

1/4 c. apple sauce

1 tsp. pure vanilla extract

3/4 c. fresh strawberries, diced

Preheat oven to 350 degrees. Line a muffin tin with non stick cupcake papers or mist with a non-stick spray.

-In a large bowl, whisk flour, sugar baking powder, salt and lemon zest. 

-Add the quinoa to the dry ingredients and combine.

-In a seperate bowl, whisk the soy milk, vanilla, and applesauce.

-Add the wet ingredients to the quinoa mixture.

-Fold in strawberries.

-Divide the batter into each muffin cup.

-Bake for 30-35 minutes or until toothpick comes out clean. Let cool.

Quinoa Not So Stroganoff

No beef needed for this dish!  Stroganoff - noun 'A dish in which the central ingredient, typically strips of beef, is cooked in a sauce containing sour cream.' That bypassed this kitchen a long time ago. Quinoa- (pronounced keenwa)  is a tiny grain no bigger than a mustard seed. It's a complete protein grain and it supplies all the essential amino acids in a balanced pattern. The pasta I purchased has the ingredients organic corn flour & organic quinoa flour. And gluten free!  Note: You need to soak the cashews in water for 2 hrs. before starting.

Quinoa Not So Stroganoff

1 8 oz box quinoa elbows
1/4 c. veggie broth
1 small onion chopped
4 medium-large carrots peeled & diced
1 10 oz pkg. white mushrooms (or any other you prefer)
1 1/2 c. frozen peas thawed
1 6 oz pkg. baby spinach

Sauce
1 c. raw cashews soaked in water for 2 hrs. to soften them up.
1 garlic clove
1 1/4 c. water
1 TBSP  lemon juice
1/2 tsp. salt
2 good dashes of nutmeg

salt & pepper (optional)
peanuts (optional)

-Cook the quinoa pasta according to instructions and drain.
-Line the bottom of a skillet with the veggie broth. Saute the onions, carrots, and mushrooms until carrots are   almost fork tender. Add the peas and spinach. Stir to combine until spinach is slightly wilted. Turn off heat.
-Drain the cashews. In a blender, add the cashews, garlic, water, lemon juice, salt, and 2 good dashes of nutmeg. Blend until smooth.
-Add the cashew sauce and the pasta to the veggie mixture. Stir until combined.

Serve it up, top with peanuts & enjoy!!!

Quinoa Veggie Not So Sloppy Joe's

Some people think that plant based vegans eat only leafy salads! TOTALLY NOT TRUE!  We can eat hearty too! Like this recipe I am about to share. Quinoa Veggie Not So Sloppy Joe's!!

Quinoa Veggie Not So Sloppy Joe's

1 c. quinoa, rinsed
3/4 c. ketchup
1 1/2 c. water
1 TBSP soy sauce

1 TBPS turbinado sugar (or brown sugar)
1 tsp. cumin
1/2 tsp. garlic powder
1 tsp. yellow mustard

1/4 c. veggie broth
1/2 red bell pepper seeded & diced
1 green bell pepper seeded & diced
2 carrots peeled and sliced
1/2 medium onion diced


-Combine the quinoa, ketchup, water, and soy sauce in a medium saucepan. Bring to a boil and turn heat to low. Cover and simmer for approx. 20 minutes stirring occasionally. Add more water if it starts to stick. Turn off heat and add the sugar, cumin, garlic powder and mustard. Mix until combined.

-In a non-stick skillet, line the bottom with veggie broth. Add the peppers, carrots and onions. Cook on medium heat until onions are translucent and veggies slightly tender. Add the quinoa mixture to the skillet and stir all together.

Grab your favorite buns, top it off and chow away!