My mom sent me a photo of the breakfast she made my little brother on Halloween morning… Kind of the cutest thing ever! I couldn’t resist sharing the spooky spider breakfast she whipped up =)
5 minPrep Time
60 minCook Time
1 hr, 5 Total Time
- 1/2 cup dry quinoa
- 3/4 cup of veggie broth
- 1/2 butternut squash, cubed
- 1/2 head of cauliflower florets
- 1/2 cup dried cranberries
- 1/2 teaspoon curry powder, plus extra to taste
- 1/4 teaspoon garlic powder
- zest of 1/2 a lemon, optional but delish
- salt and pepper, to taste
- Begin by chopping your veggies and coating them in olive oil, salt + black pepper.
- Add to a foil-lined baking sheet and roast at 450 degrees F for about 50 minutes or until golden brown.
- While your veggies are roasting away, rinse, dry and cook your quinoa. If this is your first time cooking quinoa, check out my quinoa tutorial on how to get fluffy, perfect quinoa every time =) It involves a few key steps including rinsing, drying thoroughly, and even lightly toasting the quinoa. Love it so!
- While your quinoa is cooking, add in 1/2 cup of dried cranberries, 1/4 teaspoon of garlic powder and 1/2 teaspoon of mild curry powder.
- Fluff the cranberries and quinoa and allow to cool a bit before tasting a small spoonful. Feel free to add a little more curry powder and the lemon zest if you'd like.
- Move mixture to a bowl and combine with your roasted veggies.
- Dig in!
Brontosaurus Chefs enjoy! It’s deliciously vegan =)
T-Rex Chefs feel free to use chicken broth if you prefer. Leftover pulled pork or shredded rotisserie chicken would be a great addition to this dish
So… How was it? Tasty and filling! Quinoa is protein-and-fiberrific like that =) The curry is light and zesty but doesn’t overpower this dish. The cranberries add a welcome sweetness that can be enhanced further by adding a teeny bit of ground cinnamon. This has quickly become one of my favorite fall recipes. I made it a few weeks ago and have been playing around with it ever since. Sometimes i’ll add fresh roasted pineapple to the mix for a sweet and fruity dish and other times i’ll eat it straight up, and then play with the leftovers.
After making this fluffy quinoa fried rice for lunch and then again for dinner, I’m certain its positively perfect.
It’s also healthy and oh-so versatile. On board? Yeah you are!
After drooling over what seemed like a bajillion What I Ate Wednesday posts, my stomach politely informed me that it was time to stop looking at what other people were eating and get some food in my face already. By the way, 123 link ups!? You guys are absolute rock stars! The last WIAW I read before flinging myself into the kitchen was Priyanka’s, and it left me with a mondo craving for fried rice. Though if you saw my post, you are well aware I had already eaten beans and rice for nearly every meal of the day. No more rice for me.
Then my world was changed forever. Fried rice is great but, what about fried quinoa?
Quinoa Fried Rice
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 cup dry quinoa
- 1.5 cups vegetable broth (or water)
- 2 tsp low sodium soy sauce
- 2 cloves of garlic, minced
- 1-2 cups of frozen or fresh veggies! (peas, carrots, onion + broccoli)
- garlic powder and S+P to taste
- Love eggs in your fried rice? Crack one over the skillet and toss a little extra protein into the mix!
- You'll also need a teeny bit of fat for frying. a splash of olive oil, a little scoop of coconut oil or even a tiny slice of butter - totally up to you! Also, a drizzle of sweet chili sauce may or may not rock on top of this. Just sayin'
- Rinse a cup of quinoa in a mesh sieve/strainer , drain, and allow to dry on a few sheets of paper towels.
- Drying time will vary, I usually rinse, strain, and just walk away.
- Once dry, toss quinoa into a pot and allow it to toast on medium heat for just a minute or so, while stirring. You don't quite want to brown it, just a light toasting.
- Next add 1.5 cups of water [or chicken/veggie broth!] to your quinoa and bring to a boil.
- Once the bubbles start flying, reduce to low, cover, and simmer for approximately 12 minutes. Remove lid, fluff with a fork, and set aside. If it's still a little liquid-y let it simmer for another minute or so until it's nice and fluffy.
- While you're waiting for the quinoa to simmer to fluffy perfection, prep your veggies!
- I used frozen peas, fresh baby carrots, and fresh broccoli since it's what I had on hand. Any combo of veggies, frozen or fresh will work!
- To get them all ready for frying, I blanched (boiled) chopped broccoli florets, diced carrots, and whole peas in about an inch of water in a small frying pan.
- Cook the veggies until tender and drain.
- Add your butter/oil and garlic into the skillet with the veggies and stir frequently.
- By now the quinoa should be ready... toss it into the skillet with the veggies along with your soy sauce.
- If you're adding egg, crack one over the side of the skillet while it's still hot and fry it up into your yummy quinoa fried rice.
- Season to taste and pan fry for a few more minutes.
- Serve hot with a side of soy sauce an sweet chili sauce if you have it!
So… How was it? I’m kicking myself for not making the switch from rice to quinoa sooner. Seriously, I may never go back. It was super light and fluffy and had all the amazing flavor of fried rice but with more veggies and way less fat than what the restaurants are offering up =) Just writing this up (and smelling the soy sauce that I accidentally left open on the counter) is making me want to take my go-to General Tso Tofu + Veg Fried Rice recipe and quinoa-fy it. Yup. It’s happening =)
This wicked easy restaurant-style salsa is quick, easy, and beyond delicious! You’ll never again rush to a restaurant or resort to a jar to get your fix now that you have this tasty recipe in your arsenal!
I won’t eat jarred tomato salsa. I won’t. No way. No how. It not only pales in comparison to the fresh stuff, but fresh salsa is so stinkin’ easy to make it would be a sin to waste my money on that sub par jar of meh. Let’s skip the shenanigans and dive right in shall we?
If you’re debating whether or not to make your own salsa…
allow me to convince you!
Super Simple Wicked Easy Restaurant Style Salsa
Wash + place on a baking sheet.
Toss them in the oven
Remove from oven + toss in food processor w/ the rest of your goodies.
…and last but certainly not least…
Utilize your favorite method for shoveling salsa into your face.
Easy, right? Here are the detailed instructions for those of you getting your salsa on:
5 minPrep Time
15 minCook Time
20 minTotal Time
- 6 Roma tomatoes
- 1/4 medium red onion
- 1 medium jalapeno pepper
- 1 clove of garlic
- 1 tbsp white vinegar
- 1/2 tsp of salt
- fresh cilantro, to taste
- Feel free to serve with a bevvy of fresh lime wedges to add burst of citrus to your salsa!
- Preheat oven to broil on high.
- Line a baking sheet with foil and roast tomatoes, whole, for 15-20 minutes on the center rack of the oven.
- Don't be alarmed when the skin of the tomatoes peels back a bit during cooking; some will bubble, some may turn inside out, but its totally normal!
- Once tomatoes have had their time in the oven and cooled down a bit, toss everything in the food processor and pulse a few times and blend to your favorite level of smoothness [or chunkiness!]
- Once blended, allow to cool to room temperature and dig in face first with some chips or veggies!
So… How was it? Salsa heaven! As if you’ve ever doubted it, it’s awesome on everything! Since the oven was already hot, I topped some chips with organic cheddar and [fridge pickled peppers] and made some impromptu nachos for the salsa. The next morning the salsa went on my eggs and, as soon as I finish this post, the remainder is getting mixed into an avocado to make some guacamole.
There’s no right or wrong way to make salsa.. and with tomatoes so deliciously in season right now, there’s no reason not to make at least one bowl this summer 😉
What’s your favorite type of salsa?
Traditional? Verde? Pineapple? Mango? Rock your face off Habanero Salsa?
hungry for more?
2. Drain and cool slightly. Slice the beets into 1/4-in thick rounds, or in wedges. The skin should practically slide off the beet.
One recipe: Three Ways!
It started when Chrisina of Hungry Meets Healthy made OJ Glazed Beets.
Then Jessica at Dishin’ About Nutrition put a Cherry Juice spin on the dish.
and I obv. just rocked a little POM re-mix of this Professional Chef recipe.
and it was super fun! <3
Do you ever cook with juice? or simply drink it?
I’ve made breakfast quinoa with OJ and now POM beets… Hmm… what to make next…
Ready to embrace more beets?
Here are a few more recipes for your arsenal!
What’s in it?
[adapted from this recipe]
1/2 cup of Quinoa, rinsed
1 heaping cup of Black Beans, drained and rinsed
10oz of corn or Mexi-Corn (corn with red + green peppers)
3/4 cup of Veggie Broth
1 clove of Garlic, minced
1/4 cup of Onion, diced
1/4 tsp Cumin
1 tsp Olive Oil
salt, cayenne pepper, and garlic powder to taste
serve with tortilla chips and your choice of extras
Brontosaurus Chefs Enjoy! It’s vegan =)
T-Rex Chefs Feel free to add cheese +/or chicken/shrimp
|click here for more tips on cooking quinoa <3|
So, how was it?
1/4 tablespoon of sriracha chili sauce
1/4 tablespoon of tomato paste
1/4 tablespoon curry powder, or more!
[I didn’t have any of these on-hand, but you can add + subtract whatever you’d like!]
Brontosaurus Chefs Enjoy! It’s vegan!
T-Rex Chefs You can absolutely sub chicken or shrimp for tofu. But the tofu is STELLAR in this! It soaks up all the yummy flavor =)
So, how was it?
craving more soup?
Comment to tell me about each of your entries!
Flax milk will be a low caloire, dairy-free source of Calcium, B-12, Omega Fatty Acids, and Vitamins A + D and will be available at your local Wal-Mart… so no crazy road tripping will be needed to find it!
The winners will be announced this Thursday!
Good luck! <3
**Giveaway is now closed**
Thanks for entering! =)