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Quinoa with Shallots and Pine Nuts

August 6, 2010 by epicureanvegan

This is one of those easy side dishes that is not only versatile, but hard to screw up. Quinoa is such a great source of protein and inexpensive. I decided to just throw together different ingredients and came up with this uncomplicated accompaniment to any main dish.

INGREDIENTS:
1 C quinoa
2 C vegetable broth
2 shallots, chopped
1 tsp salt
1/4 C fresh chopped parsley
1 tsp truffle oil
1 Tbs olive oil
1/2 C pine nuts

DIRECTIONS:
In a medium saucepan, heat the olive oil, then add the shallots. Saute them a about 5 minutes until they soften. Add the quinoa and toast it for a couple of minutes until they begin to pop and brown. Add broth and salt and bring to a boil. Reduce heat to low and simmer covered for about 10 minutes.

In the meantime, in a small saute pan, heat the truffle oil. Add the pine nuts and toast them until they begin to brown. Stir in the parsley and pine nuts into the quinoa and serve. Enjoy!

Sweet Chili Lime Tofu

July 7, 2010 by epicureanvegan

This recipe is tofu-licious! Even though the recipe has a long list of ingredients and you’ll need 3 pans and a bowl, it was extremely easy and it was done in about 25 minutes. I recommend doubling the sauce. As it is, it makes a great glaze for the tofu, but I would have liked it a little more saucy. It made about 5 servings and as I was eating the final pieces of tofu, I was thinking that these would be great toothpicked (minus quinoa and kale) and served as a hot appetizer. Yum!

INGREDIENTS:
Quinoa:
3/4 C quinoa, rubbed/rinsed, drained
Zest from one lime, divided in half and slice lime for garnish (use 1/2 the zest)
2 bruised cardamon pods (optional–I used a dash or two of dried cardamon)
1/4 tsp salt
1 tiny cinnamon stick (optional)
1-1/3 C water
Sweet Chili Lime Sauce:
3 Tbs sugar
3 Tbs tamari
1-3/4 Tbs lime juice
1/2 zest of the lime
1/2 tsp red chili flakes (I didn’t have this, so I used 1/2 tsp of Ancho chili pepper)
1 clove garlic, minced
1/4 tsp salt
4 mint leaves, sliced thinly
The Greens:
1 bunch collard greens, washed with middle veins removed (I used kale)
2-3 Tbs water
1 tsp lime juice
1 pinch salt
The rest:
14-oz extra-firm tofu, drained and pressed
Lime slices for a garnish (optional)
Mint leaves for a garnish (optional)

DIRECTIONS:
Combine the quinoa, 1/2 the lime zest, cardamon, cinnamon stick, salt, and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat and don’t remove the lid. Let steam for 10 minutes.

Sweet chili lime sauce: Whisk together the sugar, tamari, lime juice, lime zest, red chili flakes, garlic, salt, and mint until the sugar and salt and dissolved. Set aside.

Tofu: Slice the tofu into 7-8 rectangles:

Then cut each rectangle in half to make two squares, and then each square into four triangles:

I sauteed the tofu in a dry skillet for about 10 minutes on each side. The recipe says to add it a “well-seasoned” skillet. Add the chili lime sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze.

While this is happening, slice up the kale. In a wok (which I didn’t have, so I used a small skillet) add water, lime juice, and salt. Cover with a lid and steam until tender. (The other thing to do, is just add the greens to the quinoa and steam them that way).

To serve, layer plate with a scoop of quinoa, kale, then tofu. Garnish with lime slices and mint. Enjoy!

Recipe source: Vegan Yum Yum

Quinoa Pilaf with Cranberries and Almonds

March 11, 2010 by epicureanvegan

This is one of my favorite side dishes.
Quinoa is not a grain, but actually a seed, but certainly looks, cooks and tastes like a grain. It’s even called a “supergrain” because of it’s many benefits and easy digestibility. Quinoa is packed full of protein, magnesium, and fiber. Research has also found that eating this fabulous seed…can help prevent breast cancer, diabetes and insulin resistance. So dig in!

INGREDIENTS:
1 tablespoon extra virgin olive oil
1 small red onion, chopped
1 cup uncooked quinoa, rinsed and drained
2 cups low-sodium chicken or vegetable broth
1/2 teaspoon salt
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted

DIRECTIONS:
Heat oil in a medium pot over medium high heat. Add onions and cook, stirring often, until just softened, 2 to 3 minutes. Add quinoa and toast, stirring constantly, for 1 minute. Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes. Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more. Toss with almonds. Enjoy!

Recipe source: Whole Foods

Quinoa-Couscous Cereal with Dried Fruit

January 27, 2010 by epicureanvegan

This may take a bit longer to make than regular old oatmeal, but it is so worth it! Not only is it good for you, but is quite filling; the protein is perfect to keep you going all morning.

INGREDIENTS
1 1/2 C unsweetened apple juice
1 C water
1/2 C quinoa
2 Tbs dried cranberries
2 Tbs dried apricots, chopped
2 Tbs dried blueberries
2 Tbs raisins (I like the golden variety)
1/2 tsp ground cinnamon
1/4 tsp allspice
1/2 C couscous
1/2 cup soy, rice or almond milk

DIRECTIONS
n a medium saucepan, combine apple juice and water. Bring to a boil and in the meantime, rinse and drain quinoa (or use an already rinse kind) and put into a small saute pan and heat over medium heat, stirring constantly until grains begin to pop, about 2-3 mins. Add the quinoa, dried fruit and spices to the liquid in the sauce pan, stirring occasionally for about 12 minutes. Stir in couscous. Remove pan from heat and cover with a lid. Let stand for 5 mins until liquid has been absorbed. Stir and serve with soy milk. Enjoy!

Serves 6

Recipe source: Shape Magazine, 2006

Pineapple-Cashew-Quinoa Stir-Fry

January 24, 2010 by epicureanvegan

This recipe from Veganomicon is so flavorful and delicious!
It helps to have all the ingredients ready and chopped up before your start and the recipe calls for chilling the quinoa once it’s done, but I didn’t have time for that, so I filled the sink with cold water and placed the pan of quinoa in the sink–it worked beautifully. I also made some other changes to the recipe, but I’ll list the original and my alterations.

INGREDIENTS:
Quinoa:
1 C quinoa, well rinsed and drained (I like Ancient Harvest brand–already rinsed)
1 C pineapple juice (I used a cup from the canned pineapple you’ll need for the stir-fry)
1 C cold water
1/4 tsp soy sauce
Stir-fry:
4 oz cashews, raw and unsalted
3 Tbs peanut oil (I used olive oil)
2 scallions, sliced thinly
2 cloves garlic, minced
1 hot red chile, sliced into very thin rounds (When I started this, I realized I didn’t have one…oops)
1/2″ piece ginger, peeled and minced
1 red bell pepper, seeded and diced (I also added one diced yellow bell pepper)
1 C frozen green peas or cooked edamame (I used the edamame)
1/2 C fresh basil leaves, rolled and sliced thin shreds
2 Tbs chopped fresh mint
10-oz fresh pineapple, cut into bite sized pieces (about 2 C–I used canned)
3 Tbs soy sauce
3 Tbs vegetable stock
1 Tbs mirin
Lime wedges for garnish (I drizzled jarred lime juice on top)

DIRECTIONS:
Prepare the quinoa first: Combine the quinoa, juice, water and soy sauce in a medium-sized pot. Cover, place over high heat, and bring to a boil. Stir a few times, lower heat to medium-low, cover and cook for 12-14 mins until all the liquid has been absorbed and the quinoa appears plump and slightly translucent. Uncover, fluff and let cool. For best results, place the quinoa in an airtight container and refrigerate overnight, or chill for 1 hour. Like I said, I cooled it in a sink of cold water.

To prepare the stir-fry: Use a very large skillet–at least 11 inches. Place the cashews in the dry pan and heat over medium heat, stirring them, until lightly toasted, 4-5 mins. Remove the cashews from the pan, raise the heat to medium and add the oil, scallions, and garlic. When the garlic starts to sizzle, add the sliced chile pepper and ginger. Stir-fry for about 2 mins then add the bell pepper(s) and peas (or edamame).

(Such a colorful dish)!
Stir-fry for another 3-4 mins, until the bell pepper is softened. Add the basil and mint and stir for another minute before adding the pineapple and quinoa.
In a measuring cup, combine the soy sauce, vegetable stock and mirin. Pour over the quinoa mixture. Stir to incorporate completely and coat the quinoa. Continue to stir-fry 10-14 mins, until the quinoa is very hot.

(I see why the recipe called for a very large skillet)

The recipe didn’t say anything else about the cashews, so I added them the last 5 mins of stir-frying. Serve with lime wedges and additional soy sauce to season individual servings to taste. Serves 5-6. Enjoy!

Recipe source: Veganomicon

Quinoa with Shallots and Pine Nuts

Sweet Chili Lime Tofu

Quinoa Pilaf with Cranberries and Almonds

Quinoa-Couscous Cereal with Dried Fruit

Pineapple-Cashew-Quinoa Stir-Fry

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