Pecan-cranberry quinoa

This is the first dinner recipe I've tried from green smoothie girl.  I shy away from quinoa a lot.  Many times it isn't particularly my favorite, and I have multiple children who don't care for it. I almost forgot that when we sat down to dinner and Tavio said he LOVED this - Why don't w have quinoa more often.  Of course, then the little boys opened their mouths, and it was all yuck, this is disgusting. etc. etc.  before even trying the food.  Benjamin eventually ate it - only because he was racing Aaron.  Aaron took an obligatory bite, but was NOT happy about it, and it took some time to get that in him.  Duncan ate his (mostly) without complaint, but was super slow to eat, and I heard him muttering about the horrors of eating healthy and that he wasn't gaining weight..... (a normal occurance at our house.)  I actually really liked it.  Had just enough crunch with the almonds, just enough sweet with the craisins.   I didn't even mind the cilantro (of course I probably didn't put the full 1/3 cup it called for in - more like 2 Tablespoons once chopped if I really would have measured.)   I really liked the dressing that went with it, and am thinking of making it again to go on a salad.  Very fresh and citrusy with no vinegar to bite my lips.  I'll eat the left overs for lunch today.  (always a good indication of how much I liked a meal.  :)

Ingredients

• 1 cup quinoa, rinsed well (soak for a few minutes, then drain in a fine strainer
• 1 Tablespoon coconut oil
• 1 clove garlic, minced
• 2 cups water
• 1/2 cup pecans, chopped
• 1 red bell pepper, diced
• 1/2 cup dried cranberries
• 2 green onions chopped
• 2 Tablespoons chopped cilantro
• 1/2 teaspoon sea salt

Dressing ingredients

• 2 Tablespoons fresh lemon juice (1 lemon)
• 1/4 cup fresh orange juice (1 medium/small orange)
• 1 teaspoon grated orange zest
• 1/4 cup extra virgin olive oil
• 2 Tablespoons agave
• 1 teaspoon basil (I reduced this from the original - feel free to add more if you want to.)

Directions

1. Toast the almonds in a saute pan.  Set aside.  In the same pan, briefly saute the garlic in the oil.  Add the quinoa and stir until toasted.  Add the water, bring to a boil, reduce heat and simmer 15 minutes.  
2. Blend all dressing ingredients in a blender or food processor.  Mix all ingredients together and serve.  This dish is good both hot and cold. I ate it hot for dinner, but cold for lunch the next day.

Mango quinoa salad

Here is a recipe I found on Mel's kitchen cafe, but it originally came from the biggest loser and was also posted on Our Best Bites.  So, obviously a popular one.  With a pedigree like that you'd think I'd leave it alone, but I cut out a bit of vinegar and half of the oil, and definitely left out a good deal of the cilantro.    It was still very tasty, and colorful.  I love a meal that looks pretty.
It was definitely tasty.  I even ate the left overs the next day for lunch.  Always a good sign.  :)

Ingredients

• 2 cups cooked quinoa (3/4 cups dry) cooked in vegetable or chicken broth, at room temperature or chilled
• 1 (15-ounce) can black beans, drained and rinsed
• 1 medium mango, peeled and diced
• 1 red bell pepper, diced
• 4 green onions, white and green parts thinly sliced
• 1-2 Tablespoons chopped fresh cilantro
• 2 tablespoon red wine vinegar
• 1 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon  salt
• 1/4 teaspoon black pepper

Directions

1. In a small bowl whisk together vinegar, oil, lime juice, salt and pepper.  
2. In a large bowl combine the remaining ingredients.  Pour dressing over the top and stir to combine.  

Cinnamon walnut quinoa

I really wanted to make some type of bar breakfast this morning, but really didn't have time.  I certainly didn't feel like cereal because I've had that a couple of days in a row - not sure what happened to my good breakfast planning.  So, I remembered this quinoa I had seen on $5 dinner mom's website and decided to give it a try.  I did cut the recipe down to 1 serving size, but for the most part, proportions are the same - I just used a bit more cinnamon.  This was pretty easy and tasty - took 15 minutes to cook, but that worked just fine - I cleaned up and took care of other people's breakfast while it cooked.  This was plenty sweet - maybe a touch too sweet.

Ingredients

• 1 cup water
• 1/4 cup quinoa
• dash salt
• 1 Tablespoon brown sugar (I may try honey next time)
• 1 teaspoon cinnamon
• a few walnuts, chopped
• a few raisins

Directions

1. Bring water to boil in a small saucepan.  Add quinoa.  Return to a boil.  Reduce heat, cover and cook 14 minutes.  
2. Remove lid, add brown sugar and cinnamon, continue to boil for 1-2 more minutes until liquid is reduced and quinoa is done.  I stirred the walnuts and raisins in just before taking it off the stove.  
3. Serve as you would oatmeal - I had mine with a little milk.

quinoa and black bean burritos

OK, so our next healthy foods group will be on quinoa.  This is something I've wanted to learn more about.  I tried it once and wasn't impressed, but I think I overcooked it before.  After talking about quinoa with my friends a bunch lately and seeing a lot of quinoa posts on $5 dinner mom's website, I decided to give it another try.  This is what I tried.  The recipe is from $5 dinner mom's website.  For some reason I thought it wasn't going to make enough for my family, so I made about 1.5 times the recipe.  It was tons.  I think I'm going to freeze some.  I just have to decide if I want to freeze it as just filling or as burritos because I have tons of left overs.
I found this to be a bit bland.  It definitely needed the "guac de gallo" that she made to go with it, but even that was bland - no chili pepper - I added a dash of onion powder and garlic powder to give it some flavor.   On day 2 I didn't have any more of the avocado pico left so I put sour cream and taco sauce on them, and they were fine.
Here is how I made it - although I don't really suggest it unless you want a ton - probably better to click on the link and follow $5 mom's directions.

Ingredients

• 1 1/2 cups quinoa
• 3 cups vegetable stock
• 1 can (15 oz.) petite diced tomatoes, undrained
• 2 cans black beans, rinsed and drained (measured about 3 cups)
• 1 Tablespoon cumin
• Juice of 1 lime
• tortillas and cheese for serving.

Avocado pico

• 1 1/2 avocados, diced
• 1 1/2 tomatoes, diced
• 1/2 green pepper, diced
• dash cumin
• juice of 1 lime
• dash of onion powder
• dash of garlic powder
• dash of salt and pepper
• cilantro (I totally forgot this, and not even on purpose - oops - add it if you like it.)

Directions

1. Place vegetable stock in a pot with the quinoa.  Bring to a boil and cook for 10 minutes.  Add tomatoes, beans, cumin, and lime juice.  Continue cooking until liquid has absorbed and quinoa is cooked (about 10 more minutes.)  Season with salt and pepper.
2. To make the avocado pico, just mix all the ingredients in a bowl.  
3. To serve, place quinoa and black bean mixture in tortilla, top with avocado mix and cheese.  Roll up and enjoy.