Archives for posts with tag: Quinoa

How many times have you bought something to cook and left it in your fridge and then totally forgot about it.  When you finally do remember it, it has already gone bad.  This will never be the case with Swiss chard.  I bought this Swiss chard two weeks before I actually used it.  Two weeks and it was still fresh.  You wouldn’t expect that with a leafy green.  I was trying to not cook it intentionally.  You see, my husband is back on the P90-X diet.  Agh, I hate that diet.  I bought this Swiss chard so that I could it as a side for his gargantuan portion of boring grilled chicken.  But his diet leaves me uninspired and I’m not going to cook a meal for him and a meal for me every night, so my diet, at least at dinner is very boring and bland.

I made the executive decision to introduce quinoa into his diet.  I don’t know if the P90-X gods allow it or not, but at this point I don’t really care.  I needed to expand the horizons of the P90-X cookbook, which my husband gave to me and said, “There are so many great recipes in here, use them, get inspired.”  Um, thanks, but no thanks is what I have to say about that.  I would love to complain that my husband doesn’t help around the house, but that’s not true so I feel a little guilty not making dinner for him (at least on weekdays).

Back to the quinoa, I decided to sauté the Swiss chard and add his favorite chickpeas and my usual salad additions of herbs, something sweet, sour, nuts, and cheese.  I did get a lot of scorn for the cheese -“TOO FATTENING, IT’S NOT FAT-FREE MOZZARELLA.”  Next time I’ll add more cheese, that’s me and my passive-aggressive ways.  If you’re on P90-X or not, this salad is a great lunch or side-dish and there are absolutely no rules.  If you don’t like Swiss chard, use spinach, if you don’t like chickpeas, use black beans, use any herbs you like.  Just as long as you follow my equation of sweet, sour, salty, nutty, herby you’ll be just fine.  Anything goes.

I’ve made this dish three times since the beginning of this year.  As much as I like it, I hope to make something super decadent soon, just to get my husband off his silly diet.  🙂

Red Quinoa with Rainbow Chard, Chickpeas, and a Meyer Lemon Dressing

Ingredients

Serves 3-4

Olive oil

1 cup red quinoa, soaked in cold water for 15 minutes and drained

2 cups chicken or vegetable stock or water

2 cups chopped rainbow chard, or any other sturdy leafy green

1 small cloves garlic, minced

1 cup cooked chickpeas, or any bean of your choice

1/4 cup, or to taste crumbly cheese, like goat or feta

1/4 cup dried cranberries, raisins, or currants

2 tablespoons toasted pine nuts, or any nut of your choice

1/2 cup chopped parsley, chives, and mint, plus a little extra for garnish

salt and black pepper, to taste

1 teaspoon red chili flakes or to taste

for the dressing:

1 small clove of garlic

1/4 cup chopped parsley, chives, and mint

juice of 1 juicy Meyer lemon, about 1/4 cup

1/4 cup olive oil

salt and pepper, to taste

Method

In a medium-sized sauce pan with the lid on, cook the quinoa with the chicken/veg stock or water on medium heat for about 15 minutes, or until the water has evaporated and the quinoa unravels and looks a little stringy.

Meanwhile, in a sauté pan on medium heat, heat about 1-2 tablespoons of olive oil and add the red chili flakes and garlic and allow them to infuse the oil.  Once the garlic starts to brown just slightly, add in the rainbow chard, salt, pepper, and sauté until it is wilted down and cooked, about 10-12 minutes.  Once cooked, allow it to cool down for 10-15 minutes.

Make the dressing, by add all the ingredients into a blender and blend until emulsified.  If the mixture is too thick you can add a little water to loosen it up.

Next, combine the cooked quinoa with the rainbow chard, chickpeas, cranberries, pine nuts, herbs, and the dressing and toss to combine.  Top with crumbled cheese and extra herbs, for garnish.  Serve warm, at room-temperature, or cold.

Advertisement

Oh, how I miss Mexican flavors.  I envy people who have access to good authentic Mexican food.  Although, the dish I made here isn’t exactly Mexican, it does include Poblano peppers which do have some affinity with Mexican cuisine.  The day I saw these Poblanos at the farmer’s market, I literally screeched in excitement.  I was instantly reminded of my favorite dish, chilies rellenos.

In Rhode Island, where I grew up, is where I had first taste I had of authentic Mexican food, and no I’m not talking about Taco Bell or some Tex-Mex chain, I am talking about real authentic and fresh food.  The food where you taste the smokiness of fresh cumin, the tartness of lime, the creaminess of avocado, and the smoothness of crema.  It’s where you add radishes for that perfect and slightly piquant bite of fish taco.

Every time I visit my parents, I make sure to make a stop at our old family favorite, Mexico Restaurant.  I know new restaurants have popped up and some claim they are better, I have not found that to be so, maybe I am biased by the many years of dining there.  I have even made my husband a lover of their cuisine.

Again, I come back to the poblanos.  I wanted to make the chilies rellenos, but I feared I could not do them justice.  I will try another time, hopefully yielding delicious results.  With the days of summer gone, I decided to relish the last of its flavors.  Corn and poblanos are a natural paining.  Paired with some quinoa, the dish soared.  I almost forgot about the authentic Mexican food, almost but not quite.  Luckily, I will be visiting my parents soon and there will be poblanos galore waiting for me.

Quinoa with Poblanos, Corn, and Chives

Ingredients

Serves 2-3

2 tablespoons extra-virgin olive oil

1 cup dry quinoa, soaked in water for 15 minutes and then rinsed

3 Poblano peppers, cut into strips (seeds and ribs removed)

1 cup corn kernels

2 shallots, chopped

3 cloves of garlic, finely minced

the juice of 2 limes

a bunch of chives (as much as you want really, I like a lot)

1/2 teaspoon freshly ground cumin

salt, to taste

black pepper, to taste

optional–lime wedges, avocado slices, sour cream, extra chives, for garnish

Method

I like to cook quinoa in the pasta method, if you prefer it the traditional way, go with your own method.  Boil ample water in a medium-sized pot.  Add the quinoa and allow to boil for about 15 minutes, or until cooked.  Drain the excess water in a colander and set aside.

In a sauté pan, on medium heat, cook the shallots in 2 tablespoons of olive oil until translucent, about 5-7 minutes.  Add in the garlic and allow it to slightly change color, about a minute.  Add in the corn and cumin and allow the corn to cook for 3-4 minutes.  Next, the Poblanos along with the lime juice go in and do not let them get mushy, they should still have a little bite left in them, season with salt and pepper.

The corn and Poblano mixture should cook for about 5 more minutes.  At this point, toss in the quinoa and chives and incorporate the whole mixture together.  Serve warm with a dollop of sour cream, avocado, chives, and lime.