Herb & Olive Quinoa (gluten free, sugar free, dairy free)

Doesn't this dish just look happy? Like a quinoa confetti of sorts. It's such a great dish to serve in the summer because it tastes great at room temperature and does not need to be refrigerated. Not to mention (as I do in all of my posts about quinoa), it has amazing health benefits. The protein and amino acids alone! I love it because it is so full of protein and yet so light on the tummy. I always end up going back for seconds.

This dish is super versatile. Use any kind of olives and herbs you have on hand. For the herbs, I just plucked a variety from my new garden. I really like the purple basil in here because provides a beautiful contrast in color from the green of the other herbs. I purposely made this dairy free, but I think a handful of feta cheese would also be tasty.

Herb & Olive Quinoa

1 tablespoon extra virgin olive oil
1 small yellow onion
1 garlic clove
1 1/2 cups quinoa
2 1/4 cups water
pinch salt
1 cup mixed green and kalamata olives, chopped
1 cup loosely packed mixed herbs (I used green and purple basil, cilantro, and mint), chopped
1/2 toasted almond slivers or chopped almonds

Heat olive oil in a medium saucepan over med-low heat. Chop onion and garlic and add to pan. Cook for 3-5 minutes, until onions are translucent. Add quinoa and cook and additional minute. Add water, bring quinoa to a boil, then cover and reduce heat to low. Cook 15-20 minutes until water is absorbed.

Once quinoa has cooked, transfer to a serving bowl and add olives, herbs, and toasted almonds. Toss to coat.

Serve immediately or at room temperature.

Quinoa and Chicken Chipotle Stuffed Peppers

I don't know what gave me the hankering for stuffed peppers, but I got one yesterday. I have never actually made stuffed peppers myself, but have a friend who makes them all the time and raves. So when I went to the grocery store, I stocked up on bell peppers to make this dish. Not usually my go-to produce of choice, simply because the organic peppers at my coop are a tad on the expensive side (this time of year anyway), due to the fact that they have to travel all the way from Mexico. So for this dish, in the interest of keeping it a bit more on the economical side, I bought conventional bell peppers: 6 for $5.99, about a buck a piece. Not bad. (Of course, if you make this in the summer with bell peppers from your garden, it would cost you probably only a buck or two for all six. Note to self: make this with all those sweet patio peppers this summer!)

And since we don't eat a ton of rice here at home, I wanted to change up a traditional stuffed pepper recipe and use quinoa instead. Adding a few unexpected spices to it also gives it a whole new spark. Talk about bold and pungent flavors: cumin, curry, and chipotle chile! It's the kind of dish that makes your whole house smell divine (or as my four year old put it, "Mommy, the house smells spectacular!" He's really into big words these days.)

I've said it before, and will say it again: because this dish is cheesy, it's so appealing to kids. Mine scarfed it down, faster than me, and that's saying something because come dinner time, I was hungry!

The credit for this recipe goes to Vegetarian Times. My favorite magazine and online recipe source, the fab crew over there has done it again (I make Vegetarian Times recipes almost weekly with astounding success). Not entirely the same recipe, but definitely the same concept. My version, of course, is not vegetarian, thanks to the chicken, but it would still taste wonderful without it if you want to nix the chicken on account of your vegetarian needs. Or if you like the extra kick of protein that you get from the meat (not that this dish needs extra protein; the quinoa and black beans alone provide tons of it), you could substitute taco meat in place of the shredded chicken. (We have leftover taco meat from grass fed beef all the time because tacos are, without a doubt, my husband's favorite meal. His nickname growing up was the "Taco King." You get the drift.)

Any way you dice it, this stuffed pepper dish was a winner at our house and is sure to make it back on a recurring basis.


Quinoa and Chicken Chipotle Stuffed Peppers


1 tablespoon coconut oil
1/2 medium onion
2 stalks celery
2 cloves garlic
1 tablespoon cumin
1 tablespoon curry powder
1 tablespoon chipotle chile powder (or any kind chile powder)
1 14 oz. can chopped tomatoes
2 cups lightly packed fresh spinach
1 1/2 cups shredded, cooked rotisserie chicken
3/4 cup chicken stock
1/2 cup quinoa
1 1/2 cups shredded cheddar cheese, divided
salt, pepper
6 large red bell peppers (or any bell pepper color of your choice)
1/4-1/2 cup water

Preheat oven to 350 degrees.

In a large saucepan, heat coconut oil. Chop onion and celery and mince garlic. Add to pan and cook 3-4 minutes, stirring occasionally. Add spices and cook another minute. Next add tomatoes and spinach, put the lid on the pot for about 3 minutes, until the spinach is bright green and wilted. Then add beans, chicken, stock, and quinoa. Stir to fully incorporate. Add 1 cup of cheese, salt and pepper to taste, and stir again until the cheese melts. Bring to a gentle boil, turn heat down to a simmer, and place lid on pan, cooking for about 10-15 minutes, until the quinoa is mostly cooked (it's ok if it's not fully cooked as it will finish cooking in the oven).

Meanwhile, slice bell peppers in half lengthwise and clean out ribs and seeds. (You can leave stems on or off depending on preference. I removed the stems.) Fill peppers all the way to the top with quinoa mixture and place side by side in a large baking dish (you may need either two 8x8 dishes or a 9x13 and another small dish). Pour 1/4 cup water in each dish, enough to just coat the bottom of the dish.

Place foil on baking dishes and bake in preheated oven for one hour. Remove foil, top each stuffed bell pepper half with remaining cheese, and bake uncovered an additional 15-20 minutes, until cheese is bubbly. Remove from oven and let rest 5 minutes before serving.

This recipe is a part of Slightly Indulgent Tuesdays over at Simply Sugar & Gluten Free...

Stir Fried Quinoa

I've been dreaming about food lately. Kinda like Carolyn over at Dreaming About Food... (you must check out her blog... I perused it for over an hour the other day, drooling all over my desk as I scrolled through her delicious-looking recipes!). I've been dreaming about food because I've been a tad stressed lately. And food is what I do when I'm stressed. Not eat food per say, but cook food, create recipes, and be in my kitchen (ah ha! that's where those last 18 hours went!). And to say I'm stressed is not entirely accurate. I am stressed with the house thing, keeping it clean for showings and open houses. I am stressed with my 16 month old son who is walking now and all over the place and into everything. But that's about it. The rest of my life is bliss. So I think I'm dealing with my stress better than I could if I didn't have a kitchen and access to some really wonderful organic food.

So what food have I been dreaming about? Oh you name it baby! Fresh vegetables in all colors, flavors, and textures (eggplant, snow peas, cauliflower, garlic, ginger, sweet potatoes, beets, kale!). Decadent desserts (brownies, chocolate chip cookies, ice cream!). Super green smoothies, granola, pasta, quinoa, lasagna, tuna, black beans, hummus, apples, raw cheddar cheese!

What to do with all this dreaming about food? Get thee into the kitchen. I've kicked out some awesome recipes this week, at least one blog-worthy one every day, so I am ready to roll them out. Since quinoa has really been at the top of my craving list, I decided I'd share this one first. (Note: this is so delicious, you may want to double the recipe so you have leftovers. I ate this all by myself in one day, although not for the same meal, but you get the idea...?!)


Stir Fried Quinoa

1/2 cup water or chicken stock
1/2 cup quinoa
1 tablespoon coconut oil
2 cloves garlic, minced
1/4 onion, chopped
1 tablespoon fresh ginger, minced
1 medium carrot, chopped
4-5 crimini mushrooms, sliced
1/2 cup snow peas
1 cup cauliflower, chopped
2 cups lightly packed fresh spinach
1 cup rotisserie chicken, cubed (optional)
1 egg, whisked
1 tablespoon brown rice vinegar
1 tablespoon gluten free soy sauce (such as Bragg's)
1 scallion, chopped
1/4 cup cilantro, chopped

To begin, cook quinoa by placing water or stock in a small saucepan and adding quinoa. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes.

Meanwhile, heat coconut oil in a large saucepan over medium heat. Add garlic and onion to pan. Cook 2-3 minutes. Then add ginger through chicken and stir fry for 7-8 minutes, until vegetables are tender. Remove veggies from pan and place in a bowl.

Add whisked egg to saucepan and cook until soft yellow curds form. Add cooked quinoa to pan and stir fry with the egg for 2-3 minutes.

Add vegetables back to pan with egg and quinoa, along with vinegar and soy sauce. Stir to combine. Remove from heat and toss in scallion and cilantro.

Serves 2-3.

This recipe is a part of Gluten Free Wednesdays at the Gluten Free Homemaker...

Quinoa Millet Bread

I'm alive!!!

I took a blogging hiatus for a while while I was recovering from some cold/flu/sinus infection crap that hit me like a ton of bricks. I didn't do a lot of cooking during this period, and really didn't do a whole lot of anything. So when I started to turn the corner late last week and feel better than I had in weeks, my kitchen was calling like a long lost friend. "Come and bake something in me," my oven beckoned to me... And like a true friend, of course, I obliged.

I've been eating a lot of soup lately to warm my body and nourish my bones. So what was I craving to go with that soup? It's perfect companion: bread. Good bread. Good gluten free bread, that is. Timing could not have been more perfect for Amy's Perfect Bread as my inspiration in creating this quinoa millet bread. Actually, this bread is really just a version of my pizza crust 2.0 (which I have been making faithfully every week for my family's Friday night pizza night, and have been so satisfied with the results!).

This bread is great alone, smothered in butter or almond butter, stuffed with cheese for the perfect grilled cheese sandwich, or sliced thick and used for french toast. Whatever your bread craving may be, this bread will be your new favorite.


Quinoa Millet Bread

Dry ingredients:

2/3 cup quinoa flour
2/3 cup millet flour
3/4 cup brown rice flour
1/2 cup tapioca flour
2 tablespoons almond flour
2 teaspoons xanthan gum
pinch salt

Wet ingredients:

1 1/4 cup warm water
2 teaspoons yeast
1 tablespoon coconut palm sugar
3 eggs
1 1/2 tablespoons extra virgin olive oil
1 teaspoon apple cider vinegar

Grease a 9x5 inch pan with oil.

Mix dry ingredients in bowl.

Warm water to approximately 105 degrees in a separate small bowl . Add yeast and sugar and give it a stir. Let set about 5 minutes, until bubbles and foam start to form on the top.

Meanwhile, whisk eggs, oil, and vinegar in another bowl. Once yeast mixture is foamy, add to egg mixture and stir to combine.

Add wet mixture to dry and stir until dough ball begins to form. Pour dough into prepared bread pan. Set in a warm place to rise for one hour (the dough should double in size).

Preheat oven to 350 degrees. Bake at 350 for 45 minutes. Let stand an additional 30-45 minutes in pan before removing and placing on a wire rack to finish cooling.

Store in fridge for up to five days, or slice and freeze for up to three months.

This recipe is a part of Slightly Indulgent Tuesdays...

Red Beans & Quinoa

I know it has just started, but it sure feels the heart of winter here these days. Cold temps and buckets of snow. Not that I am complaining... I am such an active girl, the snow and cold don't stop me from getting outside. Yesterday I went skiing while the boys (and hubby) napped. It was fabulous! But when I'm inside and hungry, I want warm and hearty foods. I've been craving beans, beans, beans lately. I developed this recipe to satisfy my need for a hearty dish with beans. It's also vegan, gluten free and dairy free, and although it is hearty, it isn't heavy... so no need for a nap after this meal. In fact, it will provide you with tons of energy that will make you want to get outside and be active, despite the temps.

Usually you see red beans paired with rice, and this is what I made for my three year old, since he still hasn't quite developed his taste buds for quinoa yet. But I actually love it with quinoa, which technically isn't even a grain, but rather a seed. It's high protein, fiber, iron, magnesium, and contains balanced essential amino acids, making it a complete source of protein. Nutritious, yes, and it is also so easy and quick to cook!


Red Beans & Quinoa

1/2 cup quinoa
2 cups chicken broth, divided
1 teaspoon coconut oil
2 cloves garlic
1/2 medium red onion
2 cups red beans, cooked (I used a combo of red and adzuki)
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon cinnamon
1/2 teaspoon tumeric
salt

To cook quinoa, heat 1 1/2 cups chicken broth in small saucepan to boil. Add quinoa and stir. Lower heat to simmer, cover, and cook for 15-20 minutes until liquid is absorbed.

Meanwhile, heat coconut oil in a large saucepan over medium-low heat. Chop garlic and onion and add to pan when oil has melted. Stir fry for 3-5 minutes until onions are translucent. Add beans, 1/2 cup chicken broth, and spices. Salt to taste. Cook over low heat for 10 minutes.

Spoon quinoa into bowl and top with red beans.

Serves 3-4

Sweet Potato & Pea Quinoa

At any given time, I have random cookbooks and food magazines stashed in strategic places around my house, you know, for easy access whenever I might be in the mood to browse them (which is a lot). I keep some in both bathrooms, some on my nightstand, some in the kitchen (obviously), and just about every other room in the house. I am somewhat of a neat freak, so it always looks clean and organized to the untrained eye, but I know where these treasures lie.

My current main level bathroom read is an issue of Vegetarian Times from sometime this spring, and I have re-read the article on incorporating frozen veggies into your meals at least thirty times. My husband is out of town this weekend on a guy's trip, so I had free reign in my kitchen tonight to make dinner sans meat (this does not happen very often. Most nights, my husband asks me not, "what's for dinner," but rather, "what meat is for dinner?"). So, with this freedom in mind today, I decided to make a version of one of the recipes from that VT article, called Gingery Quinoa Salad with Apples, Peas, and Coconut.

Now I say that I made a version of this (in typical Kelly fashion) omitting some ingredients and adding others (I've never really been a recipe follower). What came out of that pot turned out to be so good, my three year old commented at dinnertime, "Mommy, this is really yummy!" (after I had to bribe him to take the first bite).

And the funny thing about me and quinoa is that I seem to make a lot of it in the summertime, more than any other season and I don't know why? Something about the hot weather just makes me crave it. Weird.

Sweet Potato & Pea Quinoa

1/4 cup chopped almonds
1 tablespoon coconut oil
1/4 of a medium white onion, chopped
2 tablespoons freshly grated ginger
1 sweet potato, peeled and chopped into bite size pieces
1/2 cup quinoa
3/4 cup chicken broth
salt, pepper
1/2 cup frozen peas
1/4 cup unsweetened, shaved or shredded coconut

Toast almonds in a small saucepan over medium to low heat until browned (about 8-10 minutes). Shake the pan often to evenly brown all almond pieces. In a medium saucepan, heat coconut oil, then add onion, ginger, and sweet potato. Saute for 5 minutes, stirring occasionally. Add quinoa, chicken broth, and a pinch of salt and pepper (be sure not to overdo the salt as the chicken broth is already quite high in sodium). Bring to a boil, then cover, reduce heat to low, and simmer 15-20 minutes until quinoa is cooked through. Turn off the heat, add the frozen peas, coconut, and almonds, and stir to coat. Put cover back on the pot and let rest for about 5 minutes, until the peas are thawed. Serve warm, but is also good served at room temp or even chilled from the fridge.

Makes 3 servings.

Quinoa Oat Bars

This recipe sort of just came together. It started off as the soaked granola recipe from Cooking God's Way, but I realized after I had already melted butter and coconut oil in a bowl that I didn't have enough oats. So I pulled out some other pantry ingredients and... created this recipe instead. Once I had a finished (and super tasty) product, I struggled with what to call it. Bars, for sure, but what kind? Peanut butter, oat, quinoa, teff, soaked, gluten free? I landed on gluten free quinoa oat bars, because it just sounds good and healthy (to me, at least). And although I made these into bars, they could easily be made into cookies or even scones.

I also hesitated posting this recipe just because the list of ingredients is a bit more lengthy than I prefer. But it turned out so good that I felt any attempt to make it on your behalf would prove fruitful. That said, I hope you won't let the ingredient list stop you from trying it as it is a fantastic alternative to sugar-and-white flour-laden traditional pan bars seen at most picnics and parties this time of year.

And I know it is good; not only did I eat about four bars when it came out of the oven, but my toughest critic- my three year old son- devoured a few bars himself in one sitting. (Then he asked me to save the rest for him. The conversation went something like this, "Mommy, dooooonnnn't eat anymore... save them for me for after my nap!!!")

Quinoa Oat Bars

1/4 cup butter, softened
1/4 cup coconut oil, softened
3/4 cup cream or coconut milk
1 cup water
2 tablespoons apple cider vinegar
2 cups old fashioned oats (if you're gluten intolerant, make sure your oats are certified gluten free)
3/4 cup quinoa
1/2 cup teff flour
1 c sunflower seeds
3/4 cup sliced almonds
____________________

1/2 cup peanut butter, softened
2/3 cup xylosweet
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon cinnamon
pinch salt
3/4 cup raisins

Mix first 10 ingredients in large bowl, cover with plastic wrap, and let set overnight or 12 hours.

After soaking time is up, preheat oven to 350 degrees. Combine remaining 7 ingredients into the quinoa oat mixture and give a few really good stirs to ensure all of the ingredients are well coated and evenly distributed. Pour batter into parchment paper lined bar pans (I used one 9'13 pan and one 8'8 pan) and spread to an even layer with a spatula. Bake for 40-45 minutes. Let cool on wire racks for 30 minutes. Cut and serve.

Makes one 9'13 and one 8'8 pan of bars. Enough for your next company picnic or family reunion!