Tag: quinoa

Quinoa Chickpea and Avocado Salad

Garbanzos, avocado, quinoa, cucumbers, tomatoes, red onion, lime juice and cilantro – this flavorful vegetarian salad is loaded with protein, fiber and healthy fats. Chickpeas (garbanzo beans) are my new favorite legume. I only recently started liking them in my salads, but now I can’t get enough. Using dried garbanzos taste better than canned, but for speed and convenience, canned is perfectly fine here. This is also vegan, gluten-free and dairy-free and under 250 calories.

I don’t know about you, but I’m counting the days until summer (54
days to go!!) Living near the ocean, nothing makes me happier than
having my feet in the sand with a good book or magazine. But that also
means bathing suit shopping (ugh!) and exposing a lot more skin than I did all winter. My
solution – eat more salads (and of course exercise)!

This salad is perfect for lunch, you can make it ahead, leaving the cucumbers and avocado out, and add the just before your ready to serve.

Quinoa Chickpea and Avocado Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 1/4 cups  • Old Points: 5 pts • Points+: 6 pts
Calories: 248 • Fat: 7 g • Carb: 41 g • Fiber: 8 g • Protein: 9 g • Sugar: 1 g
Sodium: 403 mg (without salt)

Ingredients:

  • 1 cup quartered grape tomatoes
  • 15 oz can garbanzo beans, rinsed and drained
  • 1 cup cooked quinoa
  • 2 tbsp red onion, minced
  • 2 tbsp cilantro, minced
  • 1 1/2 limes, juice of
  • kosher salt and fresh pepper, to taste
  • 1 cup diced cucumber
  • 4 oz diced avocado (1 medium hass)

Directions:

Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste. Keep refrigerated until ready to serve. Just before serving, add cucumber and avocado.

Makes 5 cups.

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Mushroom Fennel Quinoa Stuffing

This savory quinoa stuffing is a delicious, protein-packed, gluten-free alternative to traditional stuffing.

A wonderful addition to your Thanksgiving table, or perfect to serve any night of the week. Serve this along side a roasted chicken, turkey breast, or make it a meal by adding sauteed turkey sausage.

And just a side note, my uncle who doesn’t like quinoa was really impressed with the flavors in this dish. I think I may have converted him *smile*.

Mushroom Fennel Quinoa Stuffing
gordon-ramsay-recipe.com
Servings: 7 • Size: 3/4 cup • Old Points: 2 pts • Points+: 3
Calories: 136 • Fat: 4 g • Carb: 21 g Fiber: 3 g • Protein: 5 g Sugar: 1.5 g
Sodium: 113 mg

Ingredients:

  • 1 cup uncooked quinoa, rinsed well
  • 1 1/2 cups low sodium chicken broth (vegetarians use veggie broth)
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3/4 cup fennel, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 8 oz sliced fresh mushrooms
  • salt and fresh cracked pepper to taste

Directions:

Cook rinsed quinoa in broth according to package directions.

While the quinoa is cooking, in a large heavy sauté pan add olive oil to the pan, then the onion, sauté one minute. Add the fennel, celery, and carrots, salt and pepper to taste; cook about 12-15 minutes over medium heat, until vegetables are soft.

Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the cooked quinoa to the pan and mix well.

Makes 5 1/4 cups.

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Apples and Cinnamon Breakfast Quinoa

Some of you may be asking, quinoa for breakfast? Well yes, quinoa served warm, with it’s nutty taste and chewy texture, pairs beautifully with fresh crisp autumn apples, golden raisins, pecans, warm milk, vanilla and cinnamon – a delightful breakfast that is both protein packed and comforting.

I just love the flavor sensations from each spoonful – the sweetness of the raisins, the pop from the quinoa, and the crunch of the apple and pecans. Fresh pears and cranberries would also make a wonderful alternative to
apples and raisins. If you like your cereal a little sweeter you can
drizzle it with a teaspoon of honey just before eating.  One bowl will keep you fueled and satisfied until lunch.

Quinoa (pronounced keen-wah) is a hunger-curbing and power-packed nutritional all-star.  Loaded with satiating protein (8 grams per cup) and filling fiber (5 grams per cup), this superfood digests slowly, which keeps blood sugar and insulin levels steady. You’ll also get impressive doses of doses of thiamin, vitamin B6, folate, zinc, potassium, magnesium and selenium, along with 15 percent of your daily iron needs. No wonder the ancient Incas, who considered the crop sacred, referred to quinoa as the mother of all grains!

Be sure to rinse the quinoa well before cooking to rinse off the saponins which has a slightly bitter flavor.  I like to warm my milk up, then pour it in right before serving. Enjoy!

Nutritional information for quinoa provided by Heather K Jones[1], RD (aka The Diet P.I.).

Apples and Cinnamon Breakfast Quinoa
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 1 bowl (1/4 of recipe) • Old Points: 6 pts • Points+: 8 pts
Calories: 316 • Fat: 8 g • Carbs: 53 g • Fiber: 6 g • Protein: 9 g • Sugar: 20 g
Sodium: 35 mg
 
Ingredients:

  • 1 cup dry quinoa, rinsed well
  • 1 1/2 cups water
  • 1 tsp cinnamon + more for sprinkling
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/4 cup golden raisins
  • 1 cup warmed fat-free milk for drizzling (non-dairy milk is fine)
  • 1 gala apple, peeled and diced
  • 1/4 cup pecans, chopped

Directions:

Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.

Divide cooked quinoa between four bowls then stir in apple sauce, raisins, and pour in warmed milk. Top with fresh cut apples and pecans and a dash of cinnamon.

Makes 4 servings. You can divide the recipe to make 2 servings.

References

  1. ^ Heather K Jones (www.heatherkjones.com)

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