Tag: quinoa

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JUDI’S RECIPES – WEEK 3 – JUNE 21, 2022

JUNE 21, 2022

Hi Everyone,

Welcome to Week 3! As you might expect (or not), greens are still on the menu this week. Fortunately for us, they are wonderful, fresh, delicious greens.

This week’s recipe features Swiss chard. I get many questions about what to do with Swiss chard, so here’s an easy recipe, designed just for summer.

SWISS CHARD, GOAT CHEESE, AND QUINOA SALAD

INGREDIENTS

  • 1 bunch Swiss chard
  • 4 TBS extra-virgin olive oil
  • 1 medium red onion, or Vidalia sweet onion, chopped
  • 3 large cloves garlic, sliced very thin
  • 1 c. quinoa
  • 1 tsp dry mustard powder
  • 2 c. vegetable broth
  • Salt and ground black pepper to taste
  • 1 c. small cremini mushrooms, stems trimmed
  • 4 oz plain goat cheese, refrigerated

DIRECTIONS

  1. Remove the stems from the Swiss chard and chop them into 1/2-inch pieces. Chop the leaves as well and set the Swiss chard aside.
  2. Heat 2 TBS of oil in a large saucepan on medium heat. Add the onion, garlic, and chard stems. Sauté this mixture until the vegetables are tender, about 5 minutes. Stir in the quinoa and mustard. Add the broth, stir, and season with salt and pepper. Bring the mixture to a boil, cover, and cook on low heat for 15 to 20 minutes, until the liquid is absorbed. Remove from the heat, uncover, and let the pan sit for 20 minutes.
  3. Meanwhile, heat the remaining oil on medium-high heat in a large skillet. Add the mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add the chard leaves and continue cooking until the greens have wilted and the liquid has evaporated.
  4. Fluff the quinoa with a fork., then fold the mushrooms and greens into it.
  5. Crumble the goat cheese and scatter it on top of the mixture before serving the dish.

HELPFUL HINT:

The cooked quinoa can sit at room temperature for several hours and then be served, or reheated to warm or hot.

ANOTHER HELPFUL HINT: You can add almost any leftovers to this dish: cooked chicken, canned tuna, or bacon are all good.

I hope you enjoy this dish and all the great greens coming this week.

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 4 – JUNE 29, 2021

JUNE 29, 2021

Hi Everyone!

Hot enough for you? I detest this weather, and I can’t bring myself to turn on the oven today! So, a nice cool salad should be a great alternative to anything baked or roasted. Try this one, made with quinoa, sugar snap peas, and summer squash.

  • 1/2 c. dried quinoa (about 1 1/2 cup cooked)
  • 2 c. sugar snap peas
  • 1/2 c. grated carrots (about 2 small carrots)
  • 1 zucchini or yellow squash, diced
  • 1/4 c. finely diced red onion (about 1/4 small onion)
  • 1/4 c. minced chives or scallions
  • 1/4 c. olive oil
  • 2 TBS white wine vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1. Cook the quinoa according to package directions. Set aside and allow to cool.
  • 2. Fill a medium saucepan halfway with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer the peas to paper towels to dry and cool. When they are cool enough to handle, cut the pods into 1-inch long pieces.
  • 3. Add the quinoa and the peas to a large bowl along with the carrots, squash, onion, and chives. Toss to combine.
  • 4. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour the dressing over the salad and toss again to coat.
  • 5. Taste the salad and add additional salt and pepper if desired
  • HELPFUL HINT: To store the salad, transfer to an airtight container and refrigerate for up to two days.

I hope you enjoy this cool and refreshing dish one hot, hot evening.

Have a delicious week!

Best,

Judi