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Tag: quinoa

  • Tex-Mex Breakfast Bowl

    If you have read a few of my posts, you will see me mention that I love brunch, especially on the weekends. I also enjoy food in a bowl format, something that incorporates different food components, textures and nutrition. With that in mind, this Tex-Mex Breakfast Bowl came together with some of my favorite and go-to ingredients.

    From a nutritional standpoint, this bowl hits the spot. There is Quinoa and Black Beans checking the box for protein. There are Sweet Potatoes checking the box for complex carbohydrates and there is Avocado checking the box for good fat. The Bell Peppers add a beautiful crunch, color and vitamins. So all in all, a colorful, hearty and healthy brunch bowl 🙂

    The ingredients seem like a lot in number, but what needs to be done with them so ridiculously simple. They can all cook simultaneously, so just a few minutes need to be spent preparing the ingredients and putting the bowl together.

    Prep time10 minutes
    Cook time20 minutes
    Serves2

    Ingredients

    Beans

    • Black Beans – 1 can (15oz) [Approx. 2 cups]

    Grains

    • Quinoa – 2 cups, uncooked

    Vegetables

    • Sweet Potatoes – 1.5 cups, cubes
    • Bell Peppers – 1 cup, chopped (I used multi-colored ones, feel free to use whatever is available)
    • Onions – 1 cup, diced + 1/4 cup finely chopped
    • Tomatoes – 1 cup, diced

    Spices, Flavors and Herbs

    • Cilantro – A handful
    • Garlic – 2 tbsps, finely chopped
    • Coriander Powder – 2 tsp
    • Cumin Powder – 2 tsp
    • Jalapeno – 1, sliced
    • Red Chilli Powder – 2 tsp (Alternatively, Red Chilli Flakes or Paprika can also be used)
    • Salt – As per taste

    Fruit

    • Avocado – 1, sliced
    • Lemon – 1, Cut into 4 quarters

    Oils

    • Cooking Oil – 4 tbsp

    Method

    1. Cook the quinoa using the package instructions.
    2. In the meanwhile, cook the sweet potatoes. For this, heat 2 tbsp of oil in a pan. To this, add 1 tbsp of chopped garlic. Once the garlic starts to brown, add the cubed sweet potatoes. Add salt, 1 tsp each of coriander and cumin powder and 1 tsp of red chilli powder. Cook for 5-7 minutes until the sweet potatoes are tender and can be easily halved (not mashed) with the edge of a wooden spoon. Set these aside
    3. In the same pan, add 2 more tbsp of oil. To this, add diced onions and the remaining 1 tbsp of chopped garlic. Cook the onions and garlic. Next, add the chopped peppers and black beans. To this add salt, 1 tsp each of coriander and cumin powder and 1 tsp of red chilli powder. Cook this mixture for approx. 5 minutes until all the flavors have amalgamated. The goal is to maintain the texture of the peppers and the beans, and not to have them mashed. Set this aside
    4. To prepare the mild salsa, in a bowl, add the finely chopped onions, cilantro and diced tomatoes. To this add salt and a squeeze of 1 quarter of a lemon
    5. Time to prepare the bowl with layers. At the base, place some cooked, fluffed quinoa. On top of this, add some black bean and pepper mixture. On this, add some sweet potatoes. Top this with some salsa, sliced avocado, sliced jalapenos and a squeeze of lemon juice. Enjoy the scrumptious bowl 🙂

    Serving Suggestion

    • For extra protein, add in some scrambled eggs

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Sweet Potato and Quinoa Sliders

    Mini-burger or slider? What should I call it? Do I dare call this mini-burger a slider? Why not, right?

    On that note, ever had a tasty AND healthy slider? If not, then try this one. Protein rich Quinoa with complex carbs from the Sweet Potato mixed with warm spices and grilled to perfection to be layered with fresh toppings between slider buns. Boom, you got yourself a tasty AND healthy slider.

    Sliders (or burgers) are not something that are common in our household. I am not sure why. So, this was an attempt to introduce a healthy version at home. I think slider patties are a great way to hide veggies, lentils and grains to feed those who don’t like them. As long as the texture and flavor are on point, I don’t think anyone would question what you did to make such delicious sliders (wink, wink!)

    For this slider, the ingredients for the patties are few in number and are readily available. and the whole recipe comes together very quickly. Even for the “not so skilled” with making slider patties at home, this is a great first time recipe.

    Now, shaping the patties can seem like a daunting task, but, guess what, this is not a competition. So, just chill out, get a shape to it and throw it on that grill. Only your eyes care about the shape, everyone else like your mouth and stomach are only concerned with the taste.

    I used a stove-top grill that I bought at IKEA for $10. And I swear, it is one of THE BEST kitchen buys I have ever made. Since I don’t do outdoor space for a grill, this grill does the job for times when I need it, like now. A splash of oil on both sides of the patty and butter for the buns. The sizzle when you throw them on the grill is going to make your mouth water.

    My favorite part about this slider is the toppings that I get to load it with, which are totally one’s choice. Here the layers are: bottom bun, patty, avocado mash, sliced onions, jalapenos and top bun. That first bite is an explosion of flavors that will make this whole process worthwhile. Try it! 🙂

    Prep time25 minutes
    Cook time15 minutes
    Serves3-4 (Approx. 10 sliders)

    Ingredients

    Vegetables

    • Sweet Potatoes – 2, medium, large cubes
    • Carrots – 1, small, shredded
    • Yellow Onion – 1, small, finely chopped
    • Red Onion – A few slices

    Fruit

    • Avocado – 1, mashed

    Grains

    • Quinoa – 1 cup, uncooked

    Spices, Flavors and Herbs

    • Garlic – 3 cloves, finely chopped
    • Ginger – 1 1-inch piece, finely chopped
    • Cilantro – A handful, finely chopped
    • Jalapeno – 1, thinly sliced
    • Red Chilli Powder – 1 1/2 tsp
    • Coriander Powder – 1 tsp
    • Cumin Powder – 1 tsp
    • Ground Black Pepper – 1/2 tsp
    • Salt – As per taste

    Oils

    • Cooking Oil – 3-4 tbsp

    Method

    1. Cook quinoa as per the package instructions
    2. In the meanwhile, place the large cubes of sweet potato in a microwave safe container. Add a few splashes of water. Cover with a paper towel. Microwave for 3-5 minutes until the sweet potatoes are soft and mashable
    3. In a bowl, add all ingredients. Using your hands, mix them well. If the mixture is very wet, add 1-2 tbsps of chickpea flour or breadcrumbs. Mix until the mixture is thick and malleable
    4. Take a drop of oil, rub it over the palm of your hands, take a small portion of the patty mixture and shape it. This way, the mixture will not stick to your hand. Repeat until all the patties are formed
    5. Heat the grill plan or a regular pan
    6. Drizzle some oil on the pan, place 2-3 patties and enjoy the sound of that sizzle. Cook until one side is nicely browned and flip until the other side is browned
    7. On the same pan, lightly toast the buns
    8. To assemble, place a patty on the bottom bun. Spread a generous amount of mashed avocado on the patty. On this place some sliced red onions and jalapenos and close with the top bun. Feel free to add a squeeze of lemon before closing with the top bun. Dig in!

    **For any leftover patties, store them in airtight container by placing a parchment paper between each pattie and in a freezer for 1-2 weeks.

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Broccoli-Quinoa Salad

    I am a salad junkie, but not the usual lettuce, cucumber and tomato salad. I always like to mix up my salads with interesting combinations of flavors, textures and colors. This salad is another attempt to do so. Not only is it an interesting combination, but the components themselves are all healthy and bring with them a ton of nutrition.

    This salad works as a side or as an entree sized one. It can also be a great make-ahead salad or prepared and consumed fresh. I am a big fan of cruciferous vegetables like Broccoli. I particularly enjoy them in a roasted fashion. So, I always have bag of frozen ones in my freezer (although I have used fresh florets here). The combination is great because of the earthy, nutty flavors of the Quinoa together with the charred flavor of the roasted Broccoli and the crispiness of the toasted Almonds. The salad makes for a balanced meal with protein from the Quinoa, vitamins and minerals from the Broccoli and additional nutrients from the Almond.

    You are welcome to add additional components to this salad, especially in terms of dressings. but the day I prepared this, I had some leftover store-bought Basil Pesto on hand and it worked great.

    Prep time10 minutes
    Cook time35 minutes
    Serves2

    Ingredients

    Grains

    • Quinoa – 1 cup, washed and drained

    Vegetables

    • Broccoli – 2 medium heads cut into florets (Approx. 4-6 cups)
    • Carrot – 1 fresh, shredded

    Spices, Herbs & Dressings

    • Salt – As per taste
    • Garlic – 2 tsp or 2 cloves, crushed
    • Red Chili Flakes – 1 tbsp (Adjust as per your taste)
    • Basil Pesto – 2 tbsp (Store bought or homemade)

    Oils

    • Olive Oil – 2 tbsp

    Nuts

    • Almonds – A handful, slivered

    Method

    1. Line a baking tray with parchment paper and preheat the oven to 375F (190C)
    2. Place the broccoli florets in a bowl. To this, add olive oil, garlic, red chilli flakes and salt. Mix well to evenly coat all the florets
    3. Place the florets on the baking tray in a single layer for even roasting
    4. Roast the broccoli at 375F for approx. 30 minutes
    5. In the meanwhile, cook the quinoa by adding 1.5 cups water to the 1 cup of washed and drained quinoa. Bring the mixture to a boil. Then reduce the heat to medium and cook until the quinoa has absorbed all the water. Take it off the heat, cover a lid and let it rest for 5 minutes. Then, fluff it with a fork and add it a mixing bowl
    6. To the mixing bowl with quinoa, add the roasted broccoli, shredded carrots and basil pesto. Mix well to coat all components with the pesto
    7. Add slivered almonds and mix
    8. The salad can be served warm or can be chilled and enjoyed too

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Moroccan Chickpea and Quinoa Salad

    Salads are like an empty canvas and the chef is the artist. There are an umpteen number of combinations with grains, vegetables, greens and legumes that can be used to compose not just a tasty salad, but one with a solid boost of nutrition. Salad’s don’t always have to be the conventional lettuce, carrots, tomatoes and dressing, they can be much more than that.

    This salad illustrates exactly that by combining grains and legumes with some vegetables and a simple dressing. The combination of spices used in the preparation of the salad and the dressing has brought out a zesty, sweet and spicy Moroccan flavor profile. Because of the dense elements of this salad, it not only makes a great lunch-box salad (to keep you satiated but not make you drowsy), but it also makes for an entree sized dinner salad for a quick weeknight meal (with pre-prepared ingredients, of course).

    Another very important aspect of this salad is its nutrient composition. For vegetarians, this salad has everything in it starting from multiple sources of plant-based protein, fiber, iron and folate. Which brings me back to my point that salads can be so nutritious with the use of dense nutritious elements. All in all, this salad offers nutrition, color, texture and flavor. Try it now!

    Prep time10 minutes
    Cook time60 minutes
    Serves2-3

    Ingredients

    Grains

    • Quinoa – 1 cup, uncooked (Any color of Quinoa is fine)

    Legumes

    • Chickpeas – 2 cups, cooked

    Vegetables

    • Bell Peppers – 2, chopped (This recipe uses 1 red and 1 yellow)
    • Cherry Tomatoes – 10-12 pieces, sliced in half
    • Carrots – 1/2 cup, shredded

    Nuts and Fruits

    • Golden Raisins – A handful (Optional)
    • Pistachios – A handful, slivered (Optional)

    Spices, Flavors and Herbs

    • Cumin Powder – 1/2 tsp
    • Cinnamon Powder – 1/2 tsp
    • Red Chilli Powder – 1/2 tsp
    • Salt – As per taste
    • Garlic Powder – 1/4 tsp
    • Black Pepper Powder – 2 tsp
    • Cilantro – A handful
    • Lemon Juice – 1/4 cup

    Oils

    • Olive Oil – 1/4 cup + 2 tbsps

    Ingredient notes

    • Use Paprika for a less intense spice
    • Mint can be used in place of Cilantro
    • Although this recipe does not use it, a handful of greens such as Spinach or Arugula would be great

    Method

    1. Pre-heat oven to 400F (Approx. 200C).
    2. To a mixing bowl, add chickpeas, 2 tbsps of olive oil, ground cumin, ground cinnamon, red chilli powder, garlic powder and salt. Mix well until all the chickpeas are well coated with the spices
    3. Line a baking tray with aluminium foil or parchment paper and spread the chickpeas on the tray. Keep them in a single layer so that they roast evenly
    4. Once pre-heating of the oven is complete, place the tray in the oven and roast the chickpeas for 40-45 minutes until they are crunchy
    5. In the meanwhile, to a pot, add the quinoa and 1 cup water and cook until the quinoa is fluffy
    6. To prepare the zest dressing, to a bowl, add olive oil, lemon juice, black pepper and a pinch of salt. Whisk the dressing together and place to the side
    7. In a serving bowl, add quinoa, chickpeas and chopped vegetables. Add the dressing and toss everything together
    8. Garnish with crunchy slivered almonds, a handful of golden raisins and chopped cilantro
    9. Enjoy the salad warm or after it has cooled down

    Cooking notes

    • If an oven is not available, the chickpeas can be roasted on a pan as well. Option 1 is to add oil to a pan, heat it up and add the spice coated chickpeas. Option 2 is to heat up the oil, add the chickpeas and then incorporate the spices. Either way, make sure to keep stirring the chickpeas until they are roasted and crunchy
    • Any leftover roasted chickpeas can be put in an airtight container to eat as a super healthy snack

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Quinoa and Moong Dal Khichdi

    Khichdi, a dish from the Indian subcontinent, is made with rice and lentils. In the south of India, it is called Pongal. It is wholesome, mildly spiced and is easy to digest. Khichdi has a creamy porridge like consistency. It is a comfort food to some, a staple for others and a dish prepared on religious occasions in some cases.

    For me, it is most definitely comfort food. Growing up, Sunday nights used to be and continue to be Khichdi nights. Just the incredible aroma of the ghee roasted ginger and onions is enough to get me salivating. These days, when I am out of vegetables in my pantry or cannot think of what to cook, dear old khichdi comes to my rescue, and it never disappoints. In fact, when my husband comes home after a long day or work and workout, he throws everything in a pot while he freshens up. From start to finish, this is a meal under 30 minutes.

    Khichdi has evolved and many variations are seen today. The variations are based on flavor differences across the many Indian states, spices and most recently, a variation in lentils and grains used for the preparation.

    As someone who is not much of a rice eater, I have replaced the rice with quinoa, a more nutritious grain, and it beautifully complements the moong dal (petite yellow lentils), which are traditionally used in khichidis. It is a one-pot meal perfect for a quick weeknight dinner or a weekend lunch.

    Prep time10 minutes
    Cook time15 minutes
    Serves2

    Ingredients

    Grains and Lentils

    • Quinoa – 1 cup
    • Moong Dal (Petite Yellow Lentils) – 1.5 cups

    Vegetables

    • Onions – 1 medium, finely chopped
    • Mixed vegetables of choice (Optional) – 1 cup, chopped

    Spices & Herbs

    • Ginger – 2 tbsp, crushed
    • Jeera (Cumin Seeds) – 2 tsps
    • Green Chillies – 5-6, finely chopped (Feel free to add more or less depending on your spice tolerance)
    • Hing (Asafoetida) – 1/4 tsp
    • Salt – As per taste
    • Haldi Powder (Turmeric) – 1 tsp (Optional)
    • Cilantro – A few sprigs, finely chopped (For garnish)

    Oils

    • Ghee (Plain) – 2 tbsp (Recommended for great flavor)

    Method

    1. Set the Instant Pot to Saute mode.
    2. Add ghee and jeera.
    3. Once the jeera splutters, add the chopped ginger and onions. Saute until the onions are translucent
    4. Add the green chilies and saute for 1 minute
    5. Add the quinoa, yellow moong dal and water
    6. Add salt and mix well
    7. Cancel the saute mode. Turn on the pressure cook mode and set the timer to 15 minutes under high pressure. Close the lid and make sure the vent is closed
    8. After the cooking time is complete, manually release the vent and open the lid
    9. If the khichdi is thick, feel free to add some water to loosen it up. Completely your choice. Don’t worry if it is too mushy, that is the right consistency for a Khichdi
    10. Transfer to a serving bowl. Garnish with cilantro and cashews and serve piping hot

    Cooking and serving suggestions

    • A pressure cooker can be used for the recipe too. The cook time will be about 5-6 whistles
    • If using the stove-top method, soak the moong dal for 30 minutes and then follow-up the above method. It will greatly reduce the cook time
    • The Khichdi is best served with a a drizzle more of ghee on the top and with a side of yoghurt or pickle
    • If vegan, eliminate the ghee and use regular cooking oil
    • The petite yellow lentils can be replaced with sprouted mung beans, black lentils or other lentils of your choice

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Berry-Quinoa Tabbouleh

    Tabbouleh is a Lebanese salad and traditionally has mint, parsley, finely chopped vegetables and bulgar wheat. It is light and refreshing salad that can be a side salad, used in a wrap or can be a meal-sized salad in itself.

    This recipe replaces the vegetables with fresh berries, so this salad is perfect for the spring and summer seasons. The berries truly add a sweet freshness like none other.

    Prep time20 minutes
    Cook time15 minutes
    Serves1-2

    Ingredients

    Fruits

    • Strawberries – 1 cup, chopped
    • Blackberries – 1 cup, chopped or whole

    Nuts & Seeds

    • Almonds – 1/4 cup, slivered (optional)

    Vegetables

    • Red onions – 1 medium, sliced

    Spices & Herbs

    • Parsley – 2 cups, chopped
    • Mint – 1 cup, chopped
    • Black pepper – 1 tsp
    • Salt as per taste
    • Lemon juice – 1/4 cup
    • Garlic – 1/4 tsp

    Grains

    • Quinoa – 1 cup, uncooked

    Oils

    • Olive Oil – 2-3 tbsps

    Method

    1. Rinse the quinoa under cold running water. Then add the quinoa to a pot with 1 3/4 cup water and cook the quinoa until all the water is absorbed
    2. While the quinoa is cooking, prepare the salad dressing by whisking together the olive oil, lemon juice, salt, pepper and garlic
    3. To this bowl of dressing, add the chopped berries, parsley and mint. Mix well to ensure all the ingredients are coated with the dressing
    4. Once the quinoa is fluffy and cooked, add it to the bowl and mix well with the rest of the salad ingredients
    5. Chill in refrigerator for 1-2 hours for all the flavors to come together and develop
    6. Top with crunchy slivered almonds and enjoy!

    Serving Suggestions

    • Use any other grain of your choice such as pearl couscous or millets
    • Use berries in any combination
    • To add an extra crunch, replace almonds with walnuts or toasted pine nuts

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Spicy Sweet Potato and Quinoa Cakes

    Weekend brunches are my favorite. Whether it is an outdoor one or a home one. I try to spend at least one weekend day experimenting and trying new recipes. This time, I was inspired by Sadia from Pick Up Limes and I decided to make it my own.

    As the name suggests, this recipe’s star ingredients are sweet potatoes and quinoa. While the former provides a dose of complex carbohydrates, the latter acts as a good protein source. This recipe involves a little more effort than normal, but I guarantee you, it is well worth your time. The best part is that cakes are baked with minimal oil, making it uber healthy.

    The cakes can be eaten by themselves or with a variety of toppings. This recipes uses garlicky chilli tomatoes and sauteed spinach as toppings.

    Prep time30 minutes
    Cook time30 minutes
    Serves2-3 (Makes 8-10 medium sized cakes)

    Ingredients

    Vegetables

    • Sweet Potatoes – 1-2 medium, shredded
    • Carrot – 1 medium, shredded
    • Onion – 1 medium, finely chopped
    • Fresh Spinach – 2-3 cups
    • Cherry Tomatoes – 20-25 pieces

    Grains

    • Quinoa – 3/4 cup (uncooked)

    Spices & Herbs

    • Salt – As per taste
    • Ground Black Pepper – 1/4 tsps
    • Garlic – 1 tbsp, crushed
    • Paprika – 1 1/2 tsps
    • Red Chilli Flakes (Optional) – 1/2 tsp
    • Fresh Cilantro – 2 tbsps, finely chopped
    • Cumin Powder – 1 tsp

    Flours

    • Chickpea Flour – 3-4 tbsp (for binding)

    Oils

    • Olive Oil – As needed to brush on the baking tray and on the cakes prior to baking

    Method

    1. Add the quinoa to a pot with 1 1/2 cups of water and let it cook on medium heath until all the water has evaporated and the quinoa can be fluffed with a fork
    2. In the meanwhile, begin shredding the sweet potatoes and carrots. If they are pre-shredded, great!. Chop up the onions and halve the cherry tomatoes. (Make sure to wash all the vegetables prior to chopping/shredding)
    3. In a mixing bowl, add the shredded vegetables, onions, spices & herbs, and the cooked quinoa. Also add the chickpea flour. Mix thoroughly
    4. Pre-heat the oven to 400F (200C)
    5. In the meanwhile, lay out a baking tray with parchment paper or aluminium foil as a lining. Brush some olive oil on the lining
    6. Using a 1/4 cup measure, scoop the mixture onto the lined tray. Using 2 spoons, flatten the cake (don’t apply too much pressure and make it thin, maintain at least a 1/4″ thickness to the cake) and maintain its round shape. Drizzle some olive oil over the cakes
    7. Once oven is heated, place the prepared tray in the oven and bake for 15 minutes. Then flip the cakes, drizzle some more olive oil and bake for another 10 minutes
    8. Broil for additional 5 minutes. This will not only cook the cake faster due to the direct heat from the top of the oven, it will make the cakes crispier. Just watch the oven so that the cakes don’t burn
    9. While the cakes are baking, in a pan, add some olive oil and the cherry tomatoes. Cook them (on medium heat) until the skin starts to shrivel. At this point, add just 1 tsp of garlic and 1/2 tsp of red pepper flakes. Cook for an additional 5 minutes and set aside
    10. To the same pan, add some spinach and let it wilt in 2-3 minutes
    11. To assemble the cakes, place them on a plate (feel free to stack them like pancakes). Top with the spinach and chilli garlicky tomatoes

    Serving Suggestions

    • Drizzle some cucumber raita or Tzatziki sauce for a cooling component to compliment the spicy cakes OR with sriracha for an extra kick of spice
    • Any variation of sauteed green or veggies can work as a topping
    • Make an egg sandwich (with eggs the way you like them) using two cakes as substitutes for break

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.