Posts tagged ‘quinoa’

September 23, 2012

Chard Rolls!

We eat chard every week. We’re lucky enough in BC to have chard available year round. It’s inexpensive and incredibly healthy for you. I never get bored of my white bean stew with chard. But it is time to try something new: Chard Rolls!

I learned how to make chard rolls in my Greens! class at Rooted Nutrition. Chef Andrea stuffed the rolls with quinoa and baked them in a pesto sauce. If you like chard and quinoa that probably is enough to entice you but I needed to make the chard rolls sound more exciting. Something to be eaten without the grudge that it’s healthy. And these turned out delicious:

Smoked Salmon Chard Rolls with Lemon Quinoa.

Don’t be deterred by the detailed instructions- I wanted to make a fancy lemon quinoa risotto to pair with the salmon. Chard rolls are incredibly easy to make. You blanch your chard leaf, fill with whatever stuffing you want, roll up and serve! I had these ready in 30 minutes. You can have these done in 10 if you use leftover quinoa or risotto.

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September 3, 2012

Yes, Another Breakfast Quinoa

I loved my first breakfast quinoa so much I had to experiment and try another one.

    Berry Breakfast Quinoa:

    1/2 C Quinoa
    1 C Water
    1 t butter
    1 T maple syrup
    1/4 t Cinnamon
    1 C Blueberries
    Squeeze of lemon juice
    2T creme fraiche (or, yoghurt)

Directions: Cook quinoa according to package directions (usually bring 1 C water to a boil, add rinsed quinoa, bring to a boil and cover for 15 min.).
After 15 min, remove from heat. add the butter, cinnamon, maple syrup and let rest, covered for 5 min. Stir in 1 T of creme fraiche, add berries and lemon juice. Adjust sweetness with maple syrup/cinnamon. Top with the other 1T of creme fraiche and a handful of berries. Serve!


Why is this different than every other breakfast berry quinoa? I don’t use milk to cook the quinoa.
Most recipes use almond/coconut/or dairy milk combined with water to cook the quinoa and for some reason the thought of cooking my grains in milk makes me recoil. so, as always trust your instincts. the very same instincts brought together the berries cinnamon maple syrup and a bright flavour from the lemon and creme.
Use your intuition and cook your own breakfast quinoa. think of what flavours you want to eat this morning- maybe some raspberries & cocoa?mmmm.
enjoy.

a word on creme fraiche: whether you are using yoghurt, pima creme, kefir or another traditional fermented dairy product:
“culturing restores many of the enzymes destroyed during pasteurization including lactase, which helps digest lactose or milk sugar, and numerous enzymes, which help the body absorb calcium and other minerals.

Research has shown that regular consumption of cultured dairy products lowers cholesterol and protects against bone loss. In addition, cultured dairy products provide beneficial bacteria and lactic acid to the digestive tract. These friendly creatures and their by-products keep pathogens at bay, guard against infectious diseases and aid the the fullest possible digestion of all food we consume.” (Fallon, Sally. Nourishing Traditions. 2nd ed. Washington, DC: Newtrends Publishing, 2001.)

a word on maple syrup: Sugar is still sugar. Being the Healthy Project, I figured there might be questions about the use of butter, creme, and of course, sugar. The wholesome, healthy, traditional approach to diet is to eat real food- natural sweeteners (ie. maple syrup) as opposed to refined sugar. The idea is that naturally sweet food products still have nutrients because they have not been chemically processed and that our bodies are adapted to digest naturally occuring sugars. That being said- not that we should eat tons of it. For an interesting read, visit: The Food Renegade.

August 29, 2012

Purslane: A Breakfast Quinoa with apples and greens

I’ve been reading about the Ayurvedic Dosha’s and the importance of breakfast- it is recommended to have something warm and spicy to start your agni or internal fire to give you energy for the rest of the day.
I’m usually a smoothie or piece of toast person. after making my breakfast quinoa today I realize I have been missing out on breakfast as warm, calming and comforting. I always reserved that sort of mood for dinner. or hot chocolate after skating. That is what this breakfast will make you feel like.

Breakfast Quinoa with Purslane

    1/2 C Quinoa
    1 C Water
    1 apple- grated
    1/2 small lemon, zested
    plus a squeeze of lemon juice
    1 bunch Purslane (leaves only)
    1 T Brown Sugar
    1 t Cinnamon
    1 T butter (unsalted!)

Serves 2.

Rinse Quinoa and cook according to package directions. Usually: boil 1 C water, add quinoa, bring to a boil again then reduce heat to low and cover for 15 min.
at 10 min, add in the grated apple, lemon zest, lemon juice.
After 15 min, remove quinoa from heat. Stir in butter, cinnamon, and brown sugar. Cover and let rest for 5 min.
Mix hot quinoa with Purslane, adjust seasoning, cover for a few more minutes to lightly wilt the purslane. Serve!

Why purslane? We first tried purslane from the farm box last month, it has a beautiful round leaf with a juicy bite- we ate it with scallops & pasta- and I declared it the scallop of the vegetable world- it is that good. It is a succulent veggie that somewhat gives you a bit of a rabbit feeling when you eat it- but it has a crisp sweet and tangy flavour much like an apple. We had more purslane this week- and i found this recipe for an apple quinoa salad with purslane, and decided to make it a breakfast.

I find the leaves the best part- the stems add a more spinach taste which makes purslane the perfect green to be sweet (for breakfast!) or savoury. The Chef’s Dictionary suggests using Purslane as a substitute for watercress or spinach – adding it to any meal gives you the amazing health benefits of omega-3’s, calcium, Vitamins A, C & E, and iron, magnesium, calcium, potassium and manganese.

An easy way to add purslane to your diet- would be adding it in a sandwich, or salads, or using it as a garnish. I tried all three adding purslane somewhat randomly and in all three the purslane was bland, boring, and kind of weird. It did not *add* anything to the dish- it will not make you love purslane. Instead, think of any food where you would use an apple, or watercress, and add purslane.

For more health benefits of purslane see:
Natural Home & Garden- Purslane
Wikipedia: Purslane