prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 pound brussels sprouts - trimmed and cut in half if small, quartered if large
1 pound mushrooms - halved if small, quartered if large
salt
pepper
3 tablespoon olive oil
1 - 2 garlic cloves - finely minced
1/4 cup finely minced parsley
2 teaspoon finely chopped lemon zest
2 - 3 cups cooked quinoa
crumbled feta - garnish
steps:
1. preheat oven to 425 degrees. line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. place the brussles sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil. roast together in the oven for 20 minutes, stirring halfway through. the brussels sprouts should be browned on the edges and tender. the mushrooms should be soft and there should be juice on the baking sheet.
2. meanwhile, in a small bowl, mix together garlic, parsley and lemon juice.
3. tip mushrooms, with the juice in the baking dish, into a large bowl. add brussels sprouts and gremolata and toss together. spoon quinoa onto plates or into wide bowls, top with the brussels sprouts and mushrooms, spoon on any juice remaining in the bowl and top with crumbled feta.
- new your times, march 2014
Showing posts with label quinoa. Show all posts
Showing posts with label quinoa. Show all posts
11.13.2013
cannellini bean & quinoa burgers
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 1/2 cups cooked cannellini beans
1 cup cook quinoa
1/2 cup breadcrumbs
2 shallots - diced
1 garlic clove - minced
1/2 teaspoon fennel - crushed
2 teaspoon cumin
healthy handful of parsley - chopped
olive oil
salt
pepper
steps:
1. place a large frying pan over medium high heat and drizzle with olive oil. add shallots and cook for a minute until they begin to soften. add garlic, fennel and cumin and cook for another minute until the herbs are aromatic and the garlic softens. remove from heat and cool.
2. place the beans, quinoa and breadcrumbs in a large mixing bowl. add the parsley and cooled shallot mixture and set the plan aside but don't clean. combine everything together with your hands, mashing the beans so that the mixture turns into a paste. season with salt and pepper.
3. when combined, form the mixture into small patties, about the size of your palm and about and inch thick. place the frying pan back on the stove over medium high heat and add a drizzle of olive oil to coat. cook the patties in batches for about 3 minutes on each side until nice and golden brown. remove from pan and immediately season with salt and a drizzle of lemon.
- goop, october 2013
cook time: tbd
servings: 4 - 6
ingredients:
1 1/2 cups cooked cannellini beans
1 cup cook quinoa
1/2 cup breadcrumbs
2 shallots - diced
1 garlic clove - minced
1/2 teaspoon fennel - crushed
2 teaspoon cumin
healthy handful of parsley - chopped
olive oil
salt
pepper
steps:
1. place a large frying pan over medium high heat and drizzle with olive oil. add shallots and cook for a minute until they begin to soften. add garlic, fennel and cumin and cook for another minute until the herbs are aromatic and the garlic softens. remove from heat and cool.
2. place the beans, quinoa and breadcrumbs in a large mixing bowl. add the parsley and cooled shallot mixture and set the plan aside but don't clean. combine everything together with your hands, mashing the beans so that the mixture turns into a paste. season with salt and pepper.
3. when combined, form the mixture into small patties, about the size of your palm and about and inch thick. place the frying pan back on the stove over medium high heat and add a drizzle of olive oil to coat. cook the patties in batches for about 3 minutes on each side until nice and golden brown. remove from pan and immediately season with salt and a drizzle of lemon.
- goop, october 2013
11.08.2013
stuffed roasted bell peppers in tomato sauce
prep time: tbd
cook time: tbd
servings: 4
marinara sauce ingredients:
1 28-ounce can tomatoes, seeded and chopped, with juice
1 tablespoon olive oil
2 garlic cloves - minced
1/8 teaspoon sugar
a few sprigs of fresh basil
salt
1 tablespoon slivered fresh basil
pepper ingredients:
4 medium-size yellow bell peppers
2 tablespoon olive oil
2 garlic cloves - minced
1/2 cup chopped fresh parsley
1 1/2 cups cook quinoa
1/2 cup parmesan - grated
salt
pepper
marinara sauce steps:
1. pulse the tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you being. heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic. cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs. stir and turn up the heat.
2. when the tomatoes begin o bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 - 20 minutes, or longer if necessary.
3. remove the basil sprigs. taste and adjust seasoning. stir in the slivered basil.
peppers steps:
1. roast the peppers over a flame, under a broiler or on a grill, until uniformly charred. place in a plastic bag or a tightly covered bowl and allow to cool. when cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
2. carefully cut away the stem from the peppers. cu a slit down the side of each pepper from the stem end to the bottom. gently open out and remove the seeds and membranes; tip out the juice. try to keep the pepper in one piece. set aside.
3. heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. cook, stirring, until fragrant, about 1 minute. stir in the parsley and quinoa and mix together until the quinoa is coated with oil. remove from the heat and stir in the cheese. season to taste with salt and pepper.
4. preheat the oven to 350 degrees. oil in a baking dish large enough to accommodate all of the peppers. once at a time, lay a pepper in the dish and fill with the quina mixtur by gently opening the pepper, mounding the filling onto one half, and folding the other half back of the filling, overlapping the edges slightly. lay the peppers in the dish. cover the baking dish with foil or a lid and bake the peppers for 20 minutes.
5. ladle the tomato sauce onto serving plates or serving platter. top with the stuffed peppers and serve.
- new york times, october 2013
cook time: tbd
servings: 4
marinara sauce ingredients:
1 28-ounce can tomatoes, seeded and chopped, with juice
1 tablespoon olive oil
2 garlic cloves - minced
1/8 teaspoon sugar
a few sprigs of fresh basil
salt
1 tablespoon slivered fresh basil
pepper ingredients:
4 medium-size yellow bell peppers
2 tablespoon olive oil
2 garlic cloves - minced
1/2 cup chopped fresh parsley
1 1/2 cups cook quinoa
1/2 cup parmesan - grated
salt
pepper
marinara sauce steps:
1. pulse the tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you being. heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic. cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs. stir and turn up the heat.
2. when the tomatoes begin o bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 - 20 minutes, or longer if necessary.
3. remove the basil sprigs. taste and adjust seasoning. stir in the slivered basil.
peppers steps:
1. roast the peppers over a flame, under a broiler or on a grill, until uniformly charred. place in a plastic bag or a tightly covered bowl and allow to cool. when cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
2. carefully cut away the stem from the peppers. cu a slit down the side of each pepper from the stem end to the bottom. gently open out and remove the seeds and membranes; tip out the juice. try to keep the pepper in one piece. set aside.
3. heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. cook, stirring, until fragrant, about 1 minute. stir in the parsley and quinoa and mix together until the quinoa is coated with oil. remove from the heat and stir in the cheese. season to taste with salt and pepper.
4. preheat the oven to 350 degrees. oil in a baking dish large enough to accommodate all of the peppers. once at a time, lay a pepper in the dish and fill with the quina mixtur by gently opening the pepper, mounding the filling onto one half, and folding the other half back of the filling, overlapping the edges slightly. lay the peppers in the dish. cover the baking dish with foil or a lid and bake the peppers for 20 minutes.
5. ladle the tomato sauce onto serving plates or serving platter. top with the stuffed peppers and serve.
- new york times, october 2013
10.09.2013
spinach salad with beets
prep time: tbd
cook time: tbd
servings: 6
dressing ingredients:
1 teaspoon balsamic vinegar
2tablespoons sherry vinegar
salt
1 teaspoon dijon mustard
1 small garlic clove - pureed
6 tablespoons olive oil
salad ingredients:
2 medium beets - roasted, peeled and cut in a small dice
1 cup cooked red quinoa
1 red belgian endive - thinly sliced crosswise
2 tablespoons slivered basil
2 ounces blue cheese - crumbled
6-ounces stemmed baby spinach - washed
pepper
dressing steps:
1. whisk together the vinegars, salt, mustard and garlic. whisk in the oil. set aside.
salad steps:
1. in a large bowl, combine the beets, quinoa, endive, basil, and all but 2 tablespoons of the blue cheese.
2. place spinach in another bowl and toss with dressing. transfer the spinach to another bowl. toss the beets mixture with the remaining dressing. top the spinach with the beet mixture.. add pepper to taste and sprinkle the remaining blue cheese on top. toss to serve.
- new york times, october 2013
cook time: tbd
servings: 6
dressing ingredients:
1 teaspoon balsamic vinegar
2tablespoons sherry vinegar
salt
1 teaspoon dijon mustard
1 small garlic clove - pureed
6 tablespoons olive oil
salad ingredients:
2 medium beets - roasted, peeled and cut in a small dice
1 cup cooked red quinoa
1 red belgian endive - thinly sliced crosswise
2 tablespoons slivered basil
2 ounces blue cheese - crumbled
6-ounces stemmed baby spinach - washed
pepper
dressing steps:
1. whisk together the vinegars, salt, mustard and garlic. whisk in the oil. set aside.
salad steps:
1. in a large bowl, combine the beets, quinoa, endive, basil, and all but 2 tablespoons of the blue cheese.
2. place spinach in another bowl and toss with dressing. transfer the spinach to another bowl. toss the beets mixture with the remaining dressing. top the spinach with the beet mixture.. add pepper to taste and sprinkle the remaining blue cheese on top. toss to serve.
- new york times, october 2013
12.16.2011
spice-rubbed pork with quinoa
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 teaspoon ground cumin
salt
2 pork tenderloins - halved crosswise
1 tablespoon olive oil + more for drizzling
1 cup quinoa - rinsed
1 1/2 cups frozen corn - thawed
2 scallions - thinly sliced
pepper
salsa verde (optional)
steps:
1. preheat the oven to 425 degrees. combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. rub the pork all over with the olive oil, then roll in the spice mixture to coat. transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees, 15 - 20 minutes. transfer to a cutting board and let meat rest, 5 minutes.
2. meanwhile, bring a large pot of salted water to a boil. add the quinoa and cook until tender, about 10 minutes. drain and fluff with a fork. toss with the corn, scallions, and slat and pepper to taste.
3. slice the pork and drizzle with olive oil. serve with the quinoa and salsa verde.
- food network magazine, april 2011
cook time: tbd
servings: 4
ingredients:
2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 teaspoon ground cumin
salt
2 pork tenderloins - halved crosswise
1 tablespoon olive oil + more for drizzling
1 cup quinoa - rinsed
1 1/2 cups frozen corn - thawed
2 scallions - thinly sliced
pepper
salsa verde (optional)
steps:
1. preheat the oven to 425 degrees. combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. rub the pork all over with the olive oil, then roll in the spice mixture to coat. transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees, 15 - 20 minutes. transfer to a cutting board and let meat rest, 5 minutes.
2. meanwhile, bring a large pot of salted water to a boil. add the quinoa and cook until tender, about 10 minutes. drain and fluff with a fork. toss with the corn, scallions, and slat and pepper to taste.
3. slice the pork and drizzle with olive oil. serve with the quinoa and salsa verde.
- food network magazine, april 2011
2.15.2011
quinoa salad with roasted vegetables
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
2 cups cooked quinoa
2 cups water
1 medium zucchini - chopped
1 medium carrot - chopped
1 small red onion - chopped
enough oil to lightly cover
salt
juice of one fresh lemon
steps:
1. roast chopped vegetables in the oven at 300 degrees until tender and set aside.
2. cook the quinoa until fluffy and water is absorbed. toss with vegetables and serve warm with lemon juice and salt to taste.
- goop, januray 2011
cook time: tbd
servings: tbd
ingredients:
2 cups cooked quinoa
2 cups water
1 medium zucchini - chopped
1 medium carrot - chopped
1 small red onion - chopped
enough oil to lightly cover
salt
juice of one fresh lemon
steps:
1. roast chopped vegetables in the oven at 300 degrees until tender and set aside.
2. cook the quinoa until fluffy and water is absorbed. toss with vegetables and serve warm with lemon juice and salt to taste.
- goop, januray 2011
2.08.2011
roasted delicata and quinoa
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 delicata squash - halved and seeded
1 tablespoon extra virgin olive oil
salt
pepper
1 cup cooked quinoa
1 tablespoon apple cider vinegar
1 apple - finely diced
1 shallot - minced
1 garlic clove - minced
chopped parsley
2 cups arugula
steps:
1. roast the delicata in the oven at 350 - 400 degrees until tender and sweet.
2. cook the quinoa until water is absorbed and fluffy and toss with vinegar, apples, shallots, garlic and herbs. mix with lightly steamed arugula and serve on top of the squash halves.
- goop, january 2011
cook time: tbd
servings: 4
ingredients:
2 delicata squash - halved and seeded
1 tablespoon extra virgin olive oil
salt
pepper
1 cup cooked quinoa
1 tablespoon apple cider vinegar
1 apple - finely diced
1 shallot - minced
1 garlic clove - minced
chopped parsley
2 cups arugula
steps:
1. roast the delicata in the oven at 350 - 400 degrees until tender and sweet.
2. cook the quinoa until water is absorbed and fluffy and toss with vinegar, apples, shallots, garlic and herbs. mix with lightly steamed arugula and serve on top of the squash halves.
- goop, january 2011
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