Tag Archives: almonds

Quinoa Crunch Salad

24 Apr

I know you are all shocked that I am posting a quinoa recipe, seeing as how every 5th post on this blog seems to be a quinoa dish.  I am nothing if not frugal and practical, and you just can not beat the cost of quinoa and the short cook time.  Plus, it tastes good.

I am also nothing if not way behind on laundry and housekeeping, but that’s for another post.  (while ‘then get off the computer and clean your house woman’ would be good advice, I’m not listening.  {fingers in ear, chanting ‘la la la la’}).

I make this salad a couple of times a month.  It keeps well for 3-4 days in the fridge, although it usually only lasts a couple of days in our (messy) house, since the husband and I both like it.

Quinoa Crunch Salad

A salad with lots of natural crunch and a tangy dressing.  It’s strangely addicting – try to eat only one bit.

Ingredients:

  • 2 cups cooked quinoa
  • 1/3 cup roughly chopped almonds
  • 1/2 cup chopped carrots
  • 1/4 cup sliced green onions
  • 1/4 cup diced parsley
  • 1/4 cup fresh lime juice
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 cup extra virgin olive oil
  • 1 tsp honey (or other sweetener)
Directions:
1. Cook quinoa according to package directions. Let cool.
2. Combine quinoa – parsley in a large bowl and stir.
3. Mix the dressing ingredients (lime juice – honey) in a small lidded jar and shake well.
4. Pour dressing over salad and mix well.
5.  Let sit in the fridge for a couple of hours for flavors to blend.  Keeps well for 3-4 days.

New to quinoa?  Here’s my Quinoa – Ingredient Spotlight post.

Want more Quinoa recipes?  How about….

Fall Quinoa with Roasted Butternut Squash and Onions

12 Jan

I’ve been making this dish for about a year and I tend to add something each time I make it.  I started with steamed sweet potato cubes and those morphed into oven roasted sweet potatoes and/or butternut squash, as I love the extra flavor the oven roasting develops.  I threw in some onions with the roasting squash and loved the addition.  We’ll see what gets added next time – I’m thinking a few roasted apple cubes might be nice….

Fall Quinoa with Roasted Butternut Squash and Onions

  • 1 cup quinoa, rinsed and drained (bonus points if you soak it first)
  • 2 cups butternut squash chunks
  • 1 onion, cut in large chunks
  • Olive Oil, salt, pepper
  • 2 cups water or broth
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp cinnamon
  • 1/3 c dried cranberries
  • 1/2 c slivered almonds, toasted
Directions
  1. Preheat oven to 400F.  Toss butternut squash and onions with olive oil (about 2 Tbsp) and a dash of salt and pepper.  Place in a shallow pan or baking dish and roast for 30 minutes, stirring a couple of times.
  2. While roasting, place quinoa, broth/water, salt, pepper and cinnamon in a pan and bring to a boil.  Reduce heat to simmer and cook until all liquid is absorbed, about 10 minutes.
  3. Let quinoa and the roasted vegetables cool a bit and toss together, along with cranberries.
  4. Top with slivered almonds.

Even though the flavors are a bit fall-like, I eat this dish through the winter too.  A rule breaker – that’s me!

Here is me contributing this very dish to our big family Thanksgiving spread, spreading the quinoa love:

 

Almond Banana Smoothie

14 Oct

Ingredients:

  • 1 ripe banana, chilled
  • 1 cup water
  • Big spoonful of almond butter
  • 1/2 c almond milk (or more water)
  • dash of cinnamon
  • handful of ice

Mix all ingredients until well blended.  So creamy and tastes especially good after a workout.

Lemon Coconut Almond Drops

28 Jul

I am making almond milk every few days and am on the lookout for ways to use the leftover almond pulp. I came up with this one last week:

  • 1 c almond pulp, dehydrated
  • 1 c pitted dates
  • 1/2 c shredded coconut
  • 1 tsp vanilla
  • 1 tsp sea salt
  • zest of 1 lemon
  • juice of 1 lemon

Mix all ingredients in a food processor until well combined. Shape into balls or bars and chill.

I also rolled a few in some soaked/dehydrated buckwheat to add a little crunch.

I wrap each one individually and store in the fridge for quick snacks and often take them with me when we are heading out to run errands.

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