Tag Archives: quinoa

Quinoa Mirepoix

A traditional mirepoix is comprised of carrots, onion, and celery…my QUINOA MIREPOIX substitutes garlic for celery! This simple change highlights the carrots in the dish.

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Quinoa is a complete protein that is naturally gluten free and high in fiber. Quinoa will keep you satisfied for a long time. It is an idea work-day lunch that can carry you over to your post work yoga class or gym workout! The Beauty of quinoa is that it is versatile! This is just one example of a meal that you can make from this ancient grain.

 

Quinoa can be found in most stores in either the gluten free section or near where specialty rices are found. If you cannot find it in your local store, Bob’s Red Mill sells (Organic Quinoa Grain and Organic Red Quinoa Grain) direct from their website.

 

Any quinoa works for this recipe. I tend to purchase quinoa and add it to a jar. Each time I purchase a new variety I mix the jar to create a quinoa variety mix. This adds great color to your meal! After all, we do eat with our eyes first! I try to make my food look good, so my eyes convince my palette how wonderful the food is!

 

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STEP 1: Start by making quinoa

 

The ratio is 1 part quinoa to 2 parts liquid. I use vegetable broth (reduced salt) but you can use chicken broth, beef broth, or water.

 

Bring to a boil.

 

Cover.

 

Stir from time to time.

 

Cooking time will be 15-30 minutes depending on temperature of your stove and quantity you make.

 

You can STOP HERE if you wish. The quinoa can be stored in an airtight container until you wish to use.

 

If you wish to fix a dish immediately:

 

Dice 1/2 of an onion, 4-6 garlic cloves (depending on size), and 2 cups of diced carrots. Add to a pan with 2 TBSP Olive Oil.

 

Sautee till the onion turns translucent then add 1 cup of broth.

 

Satuee until carrots soften and almost all broth is reduced.

 

Add 2 cups of quinoa back into the pan. Stir until all liquid is absorbed.

 

Serve in a bowl with a spoon (you do not want to miss out on any quinoa and a fork definitely does not get the small grain as well). Garnish with tarragon and add cashews or peanuts (unsalted) if you wish additional crunch and protein.

 

Cook Time: Less than 1 hour

 

Options:

 

Serve as a side dish to a salad or a sandwich. Dice in pieces of chicken or pork

 

Sautuee tofu and serve on top of the Quinoa Mirepoix. Serve on a bed of spinach.

 

ReneMacVayBIO:

My name is Rene’ MacVay and I am an E-RYT 200 (RYT 500 should be done in 2015). During the day I teach high school English, Speech, and AP Art History and in the afternoons and evenings I teach yoga, pilates, and personal train. My hobbies include reading and cooking. I love reading as I either gain knowledge or am transported to another time and place! I love cooking for the artistry and the creativity it allows me to express. Follow my cooking adventures on my blog, http://healthyrecipevariations.blogspot.com/

Spinach Quinoa Salad

Quinoa is a complete protein that is very versatile. When paired with spinach, kale, or mixed greens it can become a satisfying main dish salad that provides protein, fiber, Omega 3’s, and anti-inflammatory nutrients.

 

Quinoa, like risotto, is a great way to use up small amounts of vegetables that you have left in the kitchen.  If you cook the quinoa ahead of time, you can sauté vegetables to create your desired flavor profile and add some cooked quinoa at the end of the cooking process.

 

In this dish I used okra, onion, garlic, zucchini, and sweet potato. Experiment with the flavor profiles that you prefer, perhaps trying a new vegetable in a small portion in a dish like this to see if you like it and wish to add it to your repertoire.


Enjoy this YogaLean recipe after a workout. Pair it with a Gluten Free roll or crackers. For a beverage, water with lemon or herbal tea (hot or cold) would be a nice pairing with this salad. Read other YogaLean Gluten Free recipes at Healthy Recipe Variations.

 

Base Recipe Serves 2:

I Cup COOKED QUINOA

3 Cups Evenly Diced Vegetables…the smaller the cuts the better  

4 TBSP Olive or Walnut Oil

1 Cup Vegetable Broth (low sodium)

4 Cups Baby Spinach

 

Garnish:

Basil, Rosemary, Tomatoes, Dried Fruit, Seeds or Nuts

 

Instructions:

Cook the quinoa according to package directions. I like to substitute low sodium vegetable broth for half of the water.

Evenly dice the vegetables and sauté them in chosen oil.

Add the broth and let the vegetables steam until the broth is almost absorbed. This leaves the vegetables el-dente if you cut them thin enough.

Add the cooked quinoa and stir to combine.

Rinse the spinach and pat dry. Divide evenly between two plates.

Top with the quinoa mixture in the center of the bed of spinach.

 

Serving Suggestions:

Garnish with seeds and nuts for added crunch if you wish.

Add dried fruit for a sweeter garnish.

Add tomatoes if you wish a touch of acidity.

Top with basil or rosemary, if you desire, for additional flavor.

You can top with oil and vinegar or allow the moist quinoa mixture to flavor the salad.