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Category: Lunch & dinner

  • Quinoa Crust Pizza

    Quinoa Crust Pizza

    Quinoa Pizza Cover Page

    This 5 ingredient pizza crust made out of quinoa will change your life! It sure has changed mine! I love pizza, but try to only eat it on “special occasions” … AKA the night before a big race! That said, I enjoy this quinoa crust version ALL. THE. TIME.

    Despite what you’re thinking, this is actually VERY EASY to make. I was intimidated the first time I tried it out too but all of those preconceived notions flew out the window as soon as I took my first bite.

    Quinoa Crust Pizza

    The first time I made this I didn’t even tell my husband what the crust was made of. I put it down in front of him and watched him scarf it down. When I asked him what he thought it was, he said “uh…pizza”. He had no clue the crust was made out of quinoa. I swear he asks me to make this at least once every other week. (I told you I eat this all the time!) 

    The crust is made with 5 ingredients and 4 steps… well, 6 ingredients if you count the salt & pepper.

    1. Quinoa (uncooked): 3/4 cup soaked overnight and drained
    2. Baking Powder: 1/2 tsp
    3. Water: 1/4 cup
    4. Extra Virgin Olive Oil: 2 TBS
    5. Dried Oregano: 1 TBS
    6. Sea salt and generous amounts of pepper

    The crust is vegan friendly, so depending on the toppings you select you have the freedom to make this a vegan, vegetarian, or meat lovers delight! 

    STEP 1: Combine all ingredients in food processor and pour into a round, foil lined cake pan sprayed with non-stick spray. Your batter will resemble that of pancakes. Place in oven for 15 minutes. 

    Quinoa Crust Pizza

    I use a round 9-inch cake pan to give my pizza a traditional, circular pizza shape. A round 9-inch cake pan will result in one personal pizza. I usually cook two at the same time; one for me and one for my husband and place the pans side by side in the oven. If you don’t have a round cake pan, you can use a similar sized square, rectangle, or other shape pan. If you do this, make sure not to use one too big or you will end up with super thin (and most-likely burnt) pizza crust. I’ve never tried doubling the recipe to make a large two person pizza, so if you try this you must tell me how it turns out! 

    STEP 2: Remove from oven. Let sit a few minutes, flip, and bake for another 12 – 15 minutes. 

    Quinoa Crust Pizza

    Your pizza crust should look more like a pizza crust when you open the oven to remove and flip after 15 minutes. After flipping your crust, you can place on a flat cookie sheet or back in the same cake pan. because I usually make two of these at the same time, I prefer to use a cookie sheet. If using a cookie sheet be sure to line with foil and spray with non-stick spray. Most importantly, make sure to let your pizza crust cool for a few minutes before you flip. DO NOT FORGET THIS! This is critical to making sure your pizza crust remains in tact!   

    While crust is cooking, this is a great time to chop veggies and prepare your toppings! 

    Step 3: Remove from oven. Add sauce, toppings, and cheese. Place back in oven for another 12 – 15 minutes. 

    Quinoa Crust Pizza

    My pizza (pictured above) is a vegetarian option. Ingredients include:

    • Sauce: My Homemade Basil Pesto  Make this by combining 2 cups of fresh, chopped basil, 5 TBS EVOO, ¼ cup grated Parmesan cheese, 2 TBS pine nuts, 2 tsp minced garlic, and ¼ tsp salt 
    • Toppings: Tuscan Kale, Sweet Onions, Black Olives, Orange Bell Peppers, Sun-dried Tomatoes 
    • Cheese: Shredded Mozzarella 

    Not pictured: Two to three dollops of ricotta. I didn’t realize we were out until I made this recipe! 

    Greg’s pizza (pictured below) is made with Chicken and veggies. Ingredients include: 

    • Sauce: Fresh Marinara 
    • Toppings: Shredded Chicken, Tuscan Kale, Sweet Onions, Black Olives, Orange Bell Peppers, Homemade Basil Pesto 
    • Cheese: Shredded Mozzarella 

    Quinoa Crust Pizza

    Step 4: Remove from oven. Let cool a few minutes. Slice, serve, and enjoy! 

    You’ll know your pizza is ready when the cheese begins to bubble and brown and the edges of your veggies begin to get crispy. 

    Quinoa Crust Pizza

    Quinoa Crust Pizza

    BRB. Drooling over how good this looks. 

    Quinoa Crust Pizza

     

    See, easy peasy. 5 ingredients. 4 steps. One delicious meal! 


    Quinoa Crust Pizza
    Serves 1
    A 5 ingredient, guilt free pizza crust option made with quinoa. This recipe is perfect for everyone from vegans to meat eaters!
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    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    6 hr 55 min
    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    6 hr 55 min
    Ingredients
    1. • 3/4 cup uncooked quinoa (soaked in water overnight or up to 6 hours) drained
    2. • 1/4 cup water
    3. • 1/2 tsp baking powder
    4. • 2 TBS EVOO
    5. • 1 TBS dried oregano
    6. • Sea salt to taste + generous amounts of black pepper
    7. • Pizza toppings & sauce of your choice!
    Instructions
    1. • Place uncooked quinoa in a bowl and fill with water. Let sit overnight or up to 6 hours. Use fine mesh strainer to drain water and place soaked quinoa in food processor
    2. • Pre-heat oven to 425 degrees F. Line a 9 inch round cake pan with foil and spray with non-stick spray (I prefer olive or coconut oil spray)
    3. • Add water, EVOO, baking powder, oregano, salt and pepper to food processor and combine all ingredients. Batter should be smooth and creamy with a consistency similar to pancake batter. Your batter will contain some whole quinoa kernels, so no need to worry!
    4. • Pour batter into cake pan and bake for 15 minutes.
    5. • After 15 minutes, remove pan from oven and let sit for a few minutes. Flip crust on opposite side and return to oven for 12 – 15 minutes until crust is golden brown and edges are crispy. Chop your veggies now!
    6. • Remove from oven and dress pizza crust with sauce and toppings of your choice. Bake for another 12 – 15 minutes until cheese begins to bubble and brown and the edges of your veggies begin to crisp.
    7. • Remove from oven and let sit to cool for a few minutes. Slice, serve, and enjoy!
    Notes
    1. • If you’re flipping your crust to a new cookie sheet don’t forget to spray with non-stick spray!
    2. • Pre-cook any meat options placed on pizza. There is no need to pre-cook veggies.
    3. • Store leftovers in an airtight container for up to three days. Place in microwave to re-heat.
    God Save the Quinoa https://www.godsavethequinoa.com/

     

    Quinoa Crust Pizza

    Even Maggie is drooling over this recipe! 

    Recipes for endurance athletes

     

     

  • Sweet Potato Pad Thai

    Sweet Potato Pad Thai


    Sweet Potato Pad Thai title page

    Sweet potatoes are one of my favorite super foods to cook. If you don’t believe me, ask my husband. In our 2+ years of marriage, there have only been a handful of times when sweet potatoes have not been included on our Sunday grocery list. Greg and I both love Pad Thai but don’t love the high levels of sodium and unhealthy ingredients used at restaurants. To make sure we could still get our Pad Thai fix, I concocted Sweet Potato Pad Thai; a healthier version of Pad Thai made with sweet potato noodles, colorful veggies doused in a creamy peanut sauce, topped with chicken for Greg and Tofu for me.

    Sweet potatoes are one of my go-to’s because they provide a healthy dose of complex carbohydrates. Complex carbohydrates take longer to digest, allowing them to supply the body with energy over a longer period of time. This slow process breaks complex carbs into glycogen and stored in your body’s liver and muscles to be used as fuel for exercise, which is key to fuel an endurance athlete’s body during long workouts or on race day. Sweet potatoes are also high in Vitamin A, which plays a vital role in bone growth, immune system health, and helps the skin and mucus membranes repel bacteria and viruses. If you remember one thing from this post, make sure to load up on sweet potatoes during flu season! 

    Spiralized Sweet Potatoes

    Other performance enhancing benefits of sweet potatoes are their anti-inflammatory and blood sugar regulating properties. Stress, too much exercise, injury, and poor food choices create inflammation within the body, which will wreck havoc on your heath and performance if not addressed properly. The best way to control inflammation is by keeping your blood sugar levels low and stable. To do this, aim to eat a full serving of sweet potatoes post work out when your glycogen levels are low.

    Make a plate of Sweet Potato Pad Thai to restore depleted glycogen levels and help refuel your recovery needs so that your body is prepared to train hard for your next workout. By opting for foods like sweet potatoes instead of processed foods, white breads and avoiding anything with high fructose corn syrup, not only will you feel better, you’ll likely perform better too. 

    spiralized sweet potatoes

    Now that you know why you need to eat more sweet potatoes, lets talk about how to transform them into Pad Thai. If you don’t have a spiralizer, I highly recommend you invest $30 and buy one. There are so many things you can make with a spiralizer, the options are endless… but I’ll save that for another post. If you don’t have a spiralizer you can buy pre-spiralized sweet potatoes at Central Market, Target, and Tom Thumb to name a few.

    Before spiralizing your sweet potato, peel it and cut the ends off. If you’re working with a giant sweet potato, I suggest cutting it in half. You’ll need a nice flat surface so the sweet potato can stick (and remain stuck to) the teeth of the spiralizer on both ends (see picture above). Otherwise you’re likely to experience a situation where your sweet potato falls off the spiralizer forcing you to chase the rolling vegetable around the counter top. If you can catch it before it rolls off and onto the floor its your lucky day! Otherwise, you may need to make an emergency grocery trip… trust me, I know from experience. That said, you won’t need to worry about this as long as you cut your sweet potato so that it has nice, flat ends and make sure it is tightly attached to your spiralizer. 

    Sweet Potato Pad Thai chicken

     As mentioned above, you have the option to make this dish with chicken or tofu. Before you begin spiralizing, chopping, or preparing the peanut sauce, I recommend cutting your chicken breast and/or tofu and letting it soak in the marinade. If you’re making a chicken version AND a tofu version make sure you cut and marinade each option separately to avoid cross-contamination from the raw chicken. I recommend cooking these in separate pans, but if you insist on using only one to limit the number of dishes to clean (we often do this in my household) make sure you cook the tofu first! 

    Sweet Potato Pad Thai Plate Overview

    Sweet Potato Pad Thai
    Serves 4
    Enjoy a healthier version of Pad Thai! This dish is made with sweet potato noodles and paired with colorful veggies doused in a creamy homemade peanut sauce with your choice of chicken or tofu for added protein.
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    Prep Time
    15 min
    Cook Time
    15 min
    Total Time
    30 min
    Prep Time
    15 min
    Cook Time
    15 min
    Total Time
    30 min
    Noodles and veggies
    1. • 2 large sweet potatoes, peeled and spiralized
    2. • 1 cup of sliced baby carrots (shredded carrots will also work)
    3. • 1 red bell pepper, thinly sliced
    4. • 1 small sweet onion, thinly sliced
    5. • 1/4 cup low or no sodium veggie broth
    6. • 1/4 cup raw, unsalted peanuts
    7. • 1 cup cooked, unsalted edamame
    8. • 2 TBS cilantro, finely chopped
    9. • Salt and pepper to taste
    Pad Thai Sauce
    1. • 2 TBS creamy peanut butter
    2. • 2 TBS sriracha
    3. • 2 TBS skim milk or unflavored almond milk
    4. • 1 tsp toasted sesame oil
    5. • 1/2 tsp apple cider vinegar
    6. • 1/2 TBS maple syrup
    7. • 1/2 tsp turmeric
    8. • 1/2 tsp ginger
    9. • 1/2 tsp saffron seasoning (optional)
    Chicken + Marinade
    1. • 1 large chicken breast (uncooked), cut into bite size pieces
    2. • 1 TBS fish sauce
    3. • 1 TBS maple syrup
    4. • Dollop of peanut butter
    5. • I TBS sriracha drizzled on top
    6. • 1 tsp curry powder
    7. • 1 tsp ginger
    Tofu + Marinade
    1. • 1 container of extra firm tofu, cut into cubes
    2. • 1 TBS fish sauce
    3. • 1 TBS maple syrup
    4. • Dollop of peanut butter
    5. • I TBS sriracha drizzled on top
    6. • 1 tsp curry powder
    7. • 1 tsp ginger
    Instructions
    1. • Cut chicken breast, tofu (or both) into small, bite size pieces. Place proteins in their respective bowls, stir in marinade until completely covered and set aside. I suggest allowing protein(s) to sit in marinade 20 – 30 minutes while you prepare and cook veggies.
    2. • Peel, spiralize, and prepare veggies as needed and set aside.
    3. • In a large sauce pan, combine spiralized sweet potatoes with sliced or shredded carrots, pour in veggie broth and toss well. Cook on medium heat for 3 -4 minutes, stirring occasionally.
    4. • Place sliced bell pepper and sliced sweet onion in sauce pan. Stir in salt and pepper and cook 5 – 7 minutes on medium heat, stirring occasionally, until veggies are tinder. (texture of sweet potato noodles should feel similar to the texture of cooked pasta.)
    5. • If cooking chicken, tofu, or both cook now. Place all contents including marinade into sauce pan and sauté until cooked (5 – 10 minutes). Set aside when done. (note: if cooking both, cook chicken and tofu separately to avoid cross contamination)
    6. • While veggies are cooking make peanut sauce by combining all ingredients into bowl and stir until creamy.
    7. • Once veggies are fork tender, stir in peanuts and edamame and cook for 1 minute.
    8. • Reduce veggies to low heat. Stir in peanut sauce and mix until veggies are completely covered and garnish with cilantro and raw peanuts.
    9. • To serve, place veggies in a bowl, stir in chicken/tofu and enjoy!
    Notes
    1. • Marinade chicken and/or tofu first to maximize flavor
    2. • If cooking chicken and tofu, marinade separately and cook tofu first (if using same pan) to avoid cross contamination
    3. • Store leftovers in an airtight container for up to 4 days
    God Save the Quinoa https://www.godsavethequinoa.com/

     

     What’s your favorite way to cook sweet potatoes? Comment below- I’d love to hear from you! Recipes for endurance athletes

     

  • Avocado Tuna Salad

    Avocado Tuna Salad

    Avocado Tuna Salad

    Step up your salad game by making this quick and easy Avocado Tuna Salad. Those who are lucky enough to enjoy this gem of a recipe will never know the mayonnaise has been replaced with an avocado! Subbing an avocado for mayonnaise is a healthier choice not only because it contributes to your healthy omega-3 fatty acid servings for the day, it also adds flavor and a creamy mayonnaise-like texture. The celery, apple, and pecan pieces provide a nice crunch. The Spicy Roasted Chickpeas and Dijon Mustard give it a little extra kick. While the fresh pomegranate seeds provide a refreshing fruitful taste. Mix them all together and you’ve got yourself one heck of a meal! 

    Just look at all of those delicious ingredients! YUM!

    Avocado Tuna Salad Ingredients

    You can add normal chickpeas if you want, but I prefer to roast my chickpeas with spicy seasonings to add some extra kick when making this recipe.  I suggest following my Spicy Roasted Chickpea recipe. It’s one of my favorites and only takes 15 minutes. When I make this recipe I season my chickpeas, throw them in the oven on broil for 15 minutes, and chop all of the veggies while they’re cooking. The timing really does work out nicely! 

    Avocado Tuna Salad

    Once your chickpeas are done roasting (you can even roast them a few hours or a day before you’re ready to use them if you want to speed things up) the rest of this recipe is a piece of cake! All you have to do is combine all ingredients in a large mixing bowl and mix well. Seriously… it’s that easy! 

    One tip: make sure you use a very ripe avocado. Reach for a softer avocado because it will be easier to mix in. The softer the avocado the creamier your tuna salad will taste. Just make sure your avocado isn’t so soft that it has become rotten. When picking your avocado look for a dark greenish brown fruit. Once you’ve found one remove the stem from the top. If the color beneath the stem is bright green you’re good to go. If you see a white-ish green or brown color put it back and try again. 

    Avocado Tuna Salad (12 of 18)

    Growing up, my mom always served tuna salad on bread or with crackers. Now that I am older and a little more health conscious, I prefer to enjoy my Avocado Tuna Salad with endive leaves. I love endives because they provide the same crunch like you would get from a chip and are packed full of nutrients, such as vitamins A and K, folate, and fiber. Forewarning, they are a tad bitter at first bite and might take a little getting used to. Just be sure to wash them before eating- this should help eliminate some of the bitterness. 

    Avocado Tuna Salad- Endive Leaves

    If you elect to use endives, one or two endive stems should do the trick for this recipe. I usually buy mine at Trader Joe’s. They have a great 3-pack of “Red and White Belgian Endives” Stems, which are perfect for leftovers. They are usually located in the sam refrigerated area with all of the lettuce. If you’re not a loyal Trader Joe’s shopper like myself, you should be able to find these at your local grocery store in the same vicinity as the lettuce. You should store your endives in the refrigerator until you’re ready to use them. 

    Before cutting your endives rinse them with lukewarm water, stem side down (the water will help the leafy tops spread apart) and pat dry with a paper towel. Place endive stems on a cutting board and slice through the thick end of the stem, as pictured below. Next, simply peel the leaves apart and voila! your endives are ready to be eaten! 

    Simply scoop, eat, and enjoy! 

    Avocado Tuna Salad with endive scoop

    Avocado Tuna Salad
    Serves 4
    Enjoy this creamy tuna salad made with avocado, spicy roasted chickpeas, crunchy celery, apple pieces, pecans, and juicy pomegranate seeds over endive leaves.
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    Prep Time
    10 min
    Cook Time
    15 min
    Total Time
    25 min
    Prep Time
    10 min
    Cook Time
    15 min
    Total Time
    25 min
    Ingredients
    1. • 1 (15 oz) can Albacore Tuna in water no salt, drained
    2. • 1 pink lady apple, chopped
    3. • 3 celery sticks, chopped
    4. • 1/4 cup of raw pecans, chopped
    5. • 1/2 cup fresh pomegranate seeds
    6. • 1/4 cup spicy Dijon Mustard
    7. • 1 can chickpeas, spicy roasted
    8. • 1 ripe avocado, cubed.
    9. • Endive leaves for serving (optional)
    Instructions
    1. • Roast your chickpeas if you have not done so already. (I suggest using my Spicy Roasted Chickpea recipe- it only takes 15 minutes!)
    2. • While chickpeas are roasting chop apple, celery sticks, and pecans and set aside.
    3. • De-seed pomegranate and set seeds aside.
    4. • Open canned tuna, drain water, and scoop tuna into a large mixing bowl
    5. • Add chopped apples, celery, pecans and pomegranate seeds in mixing bowl with tuna and combine. Mix in spicy roasted chickpeas when done cooking.
    6. • Pour spicy Dijon Mustard over contents and mix until all ingredients well combined.
    7. • Cut avocado into small cubes. Add cubed avocado into tuna and mix until avocado cubes are squished and all ingredients are well combined.
    8. • Wash and cut endive leaves. Scoop Avocado Tuna Salad with endive leaves, eat, and enjoy!
    Notes
    1. • If using Endive Leaves buy at least 2 Endive Stems. Store Endives in refrigerator until ready to use. Store left over endive leaves in an airtight container or zip lock baggie in the refridgerator.
    2. • Store left over Avocado Tuna Salad in refrigerator in an airtight container for up to three days. Stir Avocado Tuna Salad with a spoon before re-serving.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

     

     

  • Sweet Potato Quinoa Patties with Basil Avocado Spread

    Sweet Potato Quinoa Patties with Basil Avocado Spread

    Sweet Potato Quinoa Patties with Basil Avocado SpreadIf you don’t have dinner plans for tonight I’ve got you covered! My sweet potato quinoa patty recipe is always a big hit. I mean who doesn’t love good hearty veggie burger made with sweet potatoes and quinoa, smothered in a creamy basil avocado spread, topped with fresh pomegranate seeds and served over a fresh bed of lettuce? I know not everyone agrees with the fact that veggie burgers > hamburgers (just ask my husband). One thing you will agree with is how much you love these sweet potato quinoa patties! 

    This recipe makes quite a few patties and (depending on how hungry you are or how big your family is) you’re pretty much guaranteed to have leftovers! Okay….this post is officially making me hungry! 

    Sweet Potato Quinoa Patties

    In all seriousness, my favorite food combination right now is….wait for it…. sweet potatoes, avocados, and pomegranate seeds. I know… its kind of random and sounds totally gross, but trust me on this one. You will not regret making this dish or any others that have to do with sweet potatoes, avocado, and pomegranate seeds for that matter! I can’t wait to post all of my delicious creations for you to try! 

    Basil Avocado Spread

    When you look at the recipe for the first time, these might seem daunting to make. Truth be told, they’re actually pretty simple. Aside from containing yourself from eating them before they’re served, the most difficult task is cooking the quinoa, the sweet potatoes, and sauteeing the onions. 

    If you break this recipe into three parts you’ll see what I mean: 

    Step 1: Prepare ingredients for quinoa patties. Ingredients include cooked quinoa, cooked sweet potatoes, and sauteed onions.

    Sweet Potato Quinoa Patties ingredientsYou’ll need 2 cups of cooked quinoa. (That’s 1 cup of dry quinoa mixed with two cups of water). If you need to brush up on how to make quinoa check out my post on how to cook the perfect quinoa. When quinoa is cooked, scoop into a bowl and set aside.

    Cook your sweet potatoes by rinsing then with water, brushing them with EVOO, and piercing the with a fork. (Note: I cooked my sweet potatoes in the microwave to speed things up). Wrap each sweet potato in a paper towel. Heat potatoes in microwave on high for 5 minutes. Flip potatoes to other side and heat for 3 more minutes or until they’re soft to the touch. They should be very soft and very hot so be careful! 

    Sweet Potato Quinoa Patties (2 of 17)

    Scoop out sweet potato insides into the bowl with the quinoa. Lastly, you’ll need to saute your onion. Heat EVOO in a sauté pan and stir in some minced garlic. Add your diced onions, sprinkle with salt, pepper, and thyme and sauté until onions become translucent.  then place onions in bowl with quinoa and sweet potatoes.

    Lastly, you’ll need to saute your onion. Heat EVOO in a sauté pan and stir in some minced garlic. Add your diced onions, sprinkle with salt, pepper, and thyme and sauté until onions become translucent.  then place onions in bowl with quinoa and sweet potatoes.

    Add sauteed onions to the bowl with quinoa and sweet potatoes. Throw in some fresh basil, mix together and baby, you’re in business! 

    Sweet Potato Quinoa Patties

    Step 2: Shape and bake your quinoa patties. Use your hands to shape patty mixture into balls. Aim for a size slightly larger than golf ball size. IMPORTANT!!! Make sure they are very tightly packed so they don’t fall apart in the skillet! 

    Sweet Potato Quinoa Patties (5 of 17)

    Use coconut oil to cook your patties in a cast iron skillet. Make sure your skillet is nice and hot before you put your patties in. Place 3 – 4 patty balls in a skillet at one time and listen to them sizzle! Use a spatula to VERY VERY GENTLY press the top of each patty. Do NOT attempt to flatten the patties. If you press too hard the patties will fall into pieces and you will end up eating sweet potato quinoa scramble instead of these delicious sweet potato quinoa patties. This has happened to me and I can attest that the sweet potato quinoa stir-fry is also delicious. 🙂 You shouldn’t be afraid of messing these up because either way, the outcome will taste fantastic! 

    Cook patties for about 3 minutes on each side. Add another 1 – 2 tablespoons of coconut oil to cast iron skillet between batches for best results. 

    Sweet Potato Quinoa Patties (7 of 17)

    Step 3: Make the Basil Avocado Spread. Basil? Check! Avocado? Check! Greek Yogurt? Check! Now that the gang’s all here, throw them in the food processor. Sprinkle salt, pepper, and paprika over the contents and grind away! In about 30 – 45 seconds your delicious creamy basil avocado spread will be your for the tasting! (Add salt and pepper until your taste buds are satisfied!) 

    Basil Avocado Spread 2

    DINNER IS SERVED! 

    Arrange your sweet potato quinoa patties over a bed of leafy green lettuce (my favorite is the baby spinach and kale mix) drizzle with basil avocado spread, top with fresh pomegranate seeds and goat cheese then dig in! 

    Sweet Potato Quinoa Patties (17 of 17)

    Sweet Potato Quinoa Patties (6 of 17)

    Wondering how to use those leftovers? These sweet potato quinoa patties are delicious in a pita or severed in a whole wheat hamburger bun. Have an idea of your own? Leave a comment and let me know! I’d love to hear from you! 

    Sweet Potato Quinoa Patties with Basil Avocado Spread
    Yields 10
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    Prep Time
    25 min
    Total Time
    35 min
    Prep Time
    25 min
    Total Time
    35 min
    Ingredients
    1. • 2 cups cooked quinoa
    2. • Insides of 2 cooked sweet potatoes
    3. • 1 medium yellow onion, diced
    4. • 3 garlic cloves, minced
    5. • 1 TBS fresh thyme, finely chopped
    6. • 1 TBS EVOO
    7. • Salt and pepper
    8. • Coconut oil for cooking patties
    9. • 1/4 cup + 1 cup fresh basil leaves, divided
    10. • 1 large avocado
    11. • 2 TBS Greek Yogurt
    12. • 1 TBS paprika
    13. • Leafy green lettuce (I prefer kale and spinach mixture)
    14. • Feta cheese
    15. • Pomegranate seeds
    Instructions
    1. • Prepare 2 cups of cooked quinoa (1 cup dry quinoa and 2 cups of water). Scoop cooked quinoa into a bowl and set aside.
    2. • Rinse sweet potatoes with water. Brush sweet potatoes with EVOO, pierce with a fork, and wrap each sweet potato in a paper towel. Heat in microwave on high for 5 minutes. Flip potatoes to other side and heat for 3 more minutes or until sweet potatoes are soft to the touch.
    3. • Cut sweet potatoes in half, scoop insides out and place in bowl with cooked quinoa.
    4. • Heat EVOO in a sauté pan. Stir in minced garlic cloves. When fragrant, stir in diced onions salt, pepper, and thyme. Sauté until onions become translucent then place onions in bowl with quinoa and sweet potatoes.
    5. • While contents in bowl cool, finely chop 1/4 cup basil leaves and stir in to mixture. Use hands to completely combine all ingredients.
    6. • When combined, pack mixture together in balls (slightly larger than golf ball size). Make sure ingredients are well packed. This will help ensure your patties stay in one piece.
    7. • Heat 1-2 TBS of coconut oil in a cast iron skillet over medium-high heat.
    8. • Place 3 – 4 sweet potato quinoa balls in skillet. Using a spatula, very gently press down on the top of each ball to flatten. (NOTE: Do not attempt to completely flatten the patty).
    9. • Cook patties for about 3 minutes on each side until a crispy brown crust begins to form and set aside. (Add 1-2 TBS coconut oil to cast iron skillet each time you start a new “batch” of patties.)
    10. • While patties cool, prepare Basil Avocado spread by peeling and placing 1 ripe avocado, 1 cup of fresh basil leaves, and 2 TBS of Greek yogurt in a food processor. Add 1 TBS paprika and salt and pepper to taste. Combine until reaching desired consistency.
    11. • Serve patties over a bed of leafy green lettuce. Place a dollop of basil avocado spread on each patty. Top with pomegranate seeds and feta, serve and enjoy!
    Notes
    1. Make sure to pack patties very tightly before cooking.
    2. Add an additional 1 -2 TBS of coconut oil to cast iron skillet after each round of patties. Let coconut oil heat up before placing patties in cast iron skillet. For best results cook 3 – 4 patties at same time. Depending on size of balls, patties might take longer to cook. Do not cook patties for more than 6 minutes on each side.
    3. Store leftover patties and basil avocado spread in separate airtight containers. Contents should keep for up to 5 days. Stir basil avocado spread before re-serving to bring back color.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

  • Eggplant Meatballs

    Eggplant Meatballs

    Eggplant Meatball Recipe

    Add a healthy spin on your favorite Italian dish by using hearty eggplant in lieu of meat to make these delicious, flavorful “meatballs”. If you are not regularly eating eggplants, you should consider doing so. This is one vegetable that has no shortage of health benefits and this eggplant meatball recipe is the perfect place to start!

     

    Eggplant Meatballs

    Eggplants contain many different vitamins such as Vitamin C, Folate, B Vitamins, and Vitamin A, to name a few. These vitamins are important because they help improve your body’s overall health, boost your immune system, and can even help improve resistance to various diseases. You’ll also find Phosphorous, Calcium, Magnesium, and Potassium in eggplants. These minerals are known to help prevent arthritis, osteoporosis, and heart disease. Last but not least, eggplants are an excellent source of Dietary Fiber. Consuming foods with Dietary Fibers are good for you because they help you feel full after a meal, keep your digestive system working properly and protect against colon cancer. At 35 calories per cup, eggplants are one veggie you can’t help but love! 

     

    Eggplant Meatballs

    True story- when I first made these my husband walking into the kitchen and asked, “why are you making meatballs”. For those of you who are not aware, I do not eat meat. That being said, I do eat fish (there’s no way I could stay away from sushi) and I do cook meat, but only for others to enjoy.

    When I told him what I was making, eggplant meatballs over my favorite zucchini noodle recipe, he seemed a little confused. He was taken aback by the fact that I was using eggplants to make “meatballs” and remained skeptical, wondering how a veggie-on-veggie dish was going to fill him up.  

    Eggplant Meatballs

    I have to be honest, it did take a little bit of convincing him that  “no, these will not taste like rubber”, “yes, you will like them”, and “no, I’m not making you eat tofu”. Whether he believed me or not, I guess I will never know. He was a trooper and helped me roll the steamy eggplant concoction sitting in my food processor into the delicious “meatballs” pictured below. 

    Eggplant Meatballs

    Once your “meatballs” are arranged on a cookie sheet, pop them in the oven for 20 – 30 minutes. As these cook, they should change color and turn a darker shade of brown and the outer shell should become firm, but not burned. If you can stick a fork through them while they’re still in the oven, let them cook a little bit longer. You should expect the very bottom of your meatballs to be darker and crispier than the tops. Don’t worry- this is perfectly normal! The non-stick cooking spray you sprayed on your foil lined cookie sheet is the culprit. 

    Eggplant Meatballs

    Personally, I love serving these over zucchini noodles. My Favorite Zucchini Noodle Recipe is perfectly timed with how long it will take these “meatballs” to cook in the oven. Start cooking your zoodles immediately after you put your “meatballs” in the oven to avoid waiting around or snacking before dinner. This recipe is posted on my blog.

    If you want to mix it up a little and incorporate these “meatballs” into other dishes throughout the week, I also enjoy eating these with whole wheat pasta (any kind) or over a dark leafy green salad with fresh tomatoes and quinoa. I’d love to hear what types of dishes you paired your eggplant meatballs with!

    Eggplant Meatballs
    Yields 25
    Add a healthy spin on your favorite Italian dish by using hearty eggplant in lieu of meat to make these delicious and flavorful “meatballs”.
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    Prep Time
    20 min
    Cook Time
    30 min
    Total Time
    50 min
    Prep Time
    20 min
    Cook Time
    30 min
    Total Time
    50 min
    Ingredients
    1. • 1 TBSP EVOO, divided
    2. • 1/4 cup water
    3. • 1 (1 pound) eggplant, unpeeled cut into 1 inch cubes
    4. • 1 tsp salt
    5. • 1 tsp black pepper
    6. • 1 TBS paprika
    7. • 1 medium red onion, diced
    8. • 2 cloves of minced garlic
    9. • 1 can of cannellini beans, drained
    10. • 1/4 cup fresh parsley, chopped
    11. • 1 cup of panko bread crumbs
    12. • 1 tsp red chili flakes
    Instructions
    1. • Pre-heat oven to 375 degrees F. Line a cookie sheet with foil, spray with non-cook spray and set aside.
    2. • Cut eggplant into one inch cubes, pressing out excess water with a paper towel.
    3. • Heat 1/2 TBS EVOO in a non-stick skillet on medium heat. When heated, add eggplant cubes and 1/4 cup of water. Immediately season eggplant cubes with salt, pepper, and paprika. Stir ingredients occasionally for 10 – 15 minutes, until eggplant is tender. (You should be able to cut an eggplant cube in half with your spatula) When ready, transfer cooked eggplant cubes to a food processor.
    4. • Add the remaining 1/2 TBS EVOO to the skillet followed by diced onions and minced garlic. Cook until onions are translucent, about 3-5 minutes, then combine with cooked eggplant cubes in food processor.
    5. • Add drained cannellini beans and chopped parsley to food processor and pulse until contents are well combined and chopped. Stir contents with a spatula between pulses as needed. Ingredients should be chopped, not pureed.
    6. • Transfer ingredients from the food processor into a bowl. Stir in panko breadcrumbs and red chili flakes until well combined. Add salt for taste.
    7. • Roll into golf-ball sized meatballs and distribute evenly on foil lined cookie sheet.
    8. • Bake for 20 – 30 minutes until meatballs are browned and firm when poking with a fork.
    9. • Remove from oven, serve, and enjoy!
    Notes
    1. • Serve with whole wheat pasta or zucchini noodles.
    2. • Drizzle fresh marinara or basil pesto on top for delicious results.
    3. • Store in an airtight container in the refrigerator for up to 5 days.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

  • My Favorite Zucchini Noodle Recipe

    My Favorite Zucchini Noodle Recipe

    My Favorite Zucchini Noodle Recipe

    Everyone has their favorite “go-to” recipes when they’re not quite sure what to make. Today I’m going to share one of mine. My Favorite Zucchini Noodle Recipe can be made in less than 20 minutes and served with any kind of fish or meat. 

    I feel like I say this a lot, but this recipe is SUPER easy to make. If you’re just starting to learn how to cook, this is the recipe for you! After making this a couple of times, you won’t even need to look at the recipe, I promise! 

    If you don’t have a spiralizer, go and get one… NOW! A Spiralizer is an excellent tool to have in your kitchen… and an inexpensive one as well! If you do a little searching (gotta love Amazon Prime) you should be able to find a great spiralizer for about $40 or less. I absolutely LOVE using my spiralizer and can’t wait to share all of my spiraled creations with you! For those of you who were wondering, these Zucchini Noodles, or “zoodles”, were the first thing I made when I got mine! 

    My Favorite Zucchini Noodle Recipe

    I always keep the “key” ingredients of sun dried tomatoes, basil pesto, lemon juice, red pepper flakes, and salt and pepper fully stocked so I can whip this up when I’m not quite sure “what to make to go with XYZ”. These Zucchini Noodles are the perfect base for any type of fish, chicken, meatball, veggie meatball, etc. The options are endless, and this is why its one of my favorites! 

    Simply spiralize your unpeeled zucchinis. NOTE: I like to bad the excess water out of mu zoodles by wrapping them in a paper towel before cooking. This will prevent excess water/juices from collecting in your skillet.  

    Heat EVOO in a skillet and add in your zoodles. Season zoodles with salt, pepper, paprika, and lemon juice and cook for about 5-7 minutes on medium low heat. When zoodles begin to become soft and translucent add in your sun dried tomatoes and basil pesto. Stir on low heat for a few minutes until everything (especially basil pesto) is well combined. 

    When ready, remove from heat, top with fish, meat, or veggie meatball of your choice and voila, dinner is served! Now sit back, relax, and enjoy! 

    My Favorite Zucchini Noodle Recipe

     

    My Favorite Zucchini Noodle Recipe
    Serves 2
    My Favorite Zucchini Noodle Recipe isn’t only easy. This simple recipe can be made in less than 20 minutes and served with any kind of fish or meat.
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    Prep Time
    5 min
    Cook Time
    15 min
    Total Time
    20 min
    Prep Time
    5 min
    Cook Time
    15 min
    Total Time
    20 min
    Ingredients
    1. • 3 medium zucchinis, spirlalized
    2. • 1/2 TBS EVOO
    3. • 1.5 TBS Fresh lemon juice
    4. • Pinch of red pepper flakes
    5. • Salt and pepper to taste
    6. • 1/4 cup sundried tomatoes
    7. • 2 TBS homemade basil pesto
    Instructions
    1. • In a large non-stick skillet heat EVOO over medium heat. Add spiralized zucchinis to skillet, stirring so that zoodles are evenly coated with EVOO.
    2. • Season zoodles with fresh lemon juice, red pepper flakes, salt and peper and let simmer on
    3. medium-low heat for about 5-7 minutes, stirring occasionally.
    4. • When zoodles become translucent reduce to low heat and stir in sundried tomatoes and basil pesto. Continue to stir until basil pesto is well combined then remove from heat, top with your favorite meat or fish and enjoy!
    Notes
    1. After spiralizing zoodles, wrap them in a paper towel to absorb excess water before cooking.
    God Save the Quinoa https://www.godsavethequinoa.com/

    Fabulous recipes by Mandi at godsavethequinoa.com

  • Green Cashew Pesto Stir Fry

    Green Cashew Pesto Stir Fry

    Green Cashew Pesto Stir Fry Recipe- God Save the Quinoa

    “It isn’t easy being green”- Kermit the frog. 

    While it might not be easy being green, it can be easy eating green. I know, it sounds weird (maybe a little gross depending on how “in touch” with your inner child you are) but I promise its easy AND healthy! 

    Green Cashew Pesto Stir Fry Recipe- God Save the Quinoa

     I recently purchased a spiralizer, which by the way was the BEST PURCHASE EVER!!! (Be expecting more spiralizer recipes to be posted soon). Anyways, my spiralizer enables me to make zucchini noodles in about 3 minutes tops, and I’ve been experimenting with TONS of different recipes. So far, I have yet to be disappointed.  

    Green Cashew Pesto Stir Fry Recipe- God Save the QuinoaAlthough I threw in some tomatoes to add some color, this recipe is full of my favorite green foods; zucchini noodles, broccoli florets, asparagus, broccoli slaw, and fresh basil pesto. 

    Start by spiraling 2 medium zucchinis to make your zucchini noodles. Chop your asparagus into 1.5 – 2 inch pieces and set aside. (Don’t forget to break off the bottom of the asparagus before chopping!)

    Heat your Extra Virgin Olive Oil (EVOO) in a pan on medium-high heat. Stir in the minced garlic once EVOO starts to sizzle. Place your zucchini noodles, asparagus pieces, and broccoli florets into the pan. Toss veggies until they are coated in EVOO and let them sit. Stir once they begin to sizzle. 

    Green Cashew Pesto Stir Fry recipe

    Once everything is starting to sizzle add your broccoli slaw to the pan. If you’re wondering what broccoli slaw is, its basically shredded broccoli stalks and carrots. I purchased mine in a bag from Trader Joe’s. If you can’t find broccoli slaw at the store you shop at, you can sub for shredded carrots instead.

    Spice up your life…er dinner by shaking salt and pepper to taste, cumin, rosemary, red pepper flakes, and lemon juice over your veggies. Leave your veggies on medium-high heat to absorb these flavors for a minute or two.

    Green Cashew Pesto Stir Fry Recipe- God Save the QuinoaAdd your (WHOLE) cherry and sun-dried tomatoes before reducing the burner to a medium heat. Let veggies sit for 4-5 minutes, tossing every now and then so that the stuff on the bottom of the pan doesn’t burn. 

    Once your veggies begin to soften and appear to be translucent, stir in basil pesto and raw cashews. I recommend using fresh basil pesto. Make this by combining 2 cups of fresh, chopped basil, 5 TBS EVOO, ¼ cup grated parmesan cheese, 2 TBS pine nuts, 2 tsp minced garlic, and ¼ tsp salt in a food processor and pulse until reaching desired consistency. Voila! You now have fresh homemade basil pesto!

    That’s all folks! Serve and enjoy! 🙂 

    Green Cashew Pesto Stir Fry
    Serves 2
    Eating green can be easy with this Green Cashew Pesto Stir Fry Recipe filled with zucchini noodles, broccoli florets, asparagus, tomatoes, and basil pesto.
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    Prep Time
    10 min
    Cook Time
    15 min
    Total Time
    25 min
    Prep Time
    10 min
    Cook Time
    15 min
    Total Time
    25 min
    Ingredients
    1. • 2 medium zucchinis, spiralized
    2. • 8 strings of asparagus, chopped
    3. • 1.5 cups of broccoli florets
    4. • 2 TBS Olive Oil
    5. • 1 clove minced garlic
    6. • 1 cup of broccoli slaw or 1/2 cup of shredded carrots
    7. • Salt and Pepper to taste
    8. • 1 tsp cumin
    9. • 1TBS dried Rosemary
    10. • 1 tsp red pepper flakes
    11. • 1 TBS fresh lemon juice
    12. • 1 cup of cherry tomatoes
    13. • 1/4 cup of sundried tomatoes
    14. • 2 TBS basil pesto
    15. • 2 – 3 TBS Raw Cashews
    Instructions
    1. • Spiralize zucchini to create zucchini noodles, then break bottoms off asparagus and chop into 1.5 – 2 inch pieces and set aside.
    2. • Heat Olive Oil and minced garlic in a pan on medium-high heat. Add zucchini, asparagus, and broccoli florets. Mix well so that all veggies are coated in Olive Oil and let sit, tossing when veggies start to sizzle.
    3. • Add broccoli slaw (or shredded carrots)to the mix. Fold in salt and pepper to taste, cumin, rosemary, red pepper flakes, and lemon juice. Leave on medium-high heat, tossing every 30 seconds.
    4. • Add cherry tomatoes and sun-dried tomatoes and reduce heat to medium heat and let sit for 4-5 minutes, tossing every now and then.
    5. • When veggies begin to soften and appear translucent, stir in basil pesto and raw cashews, serve, and enjoy!
    Notes
    1. Make fresh basil pesto by combining 2 cups of fresh, chopped basil, 5 TBS EVOO, ¼ cup grated parmesan cheese, 2 TBS pine nuts, 2 tsp minced garlic, and ¼ tsp salt in a food processor. Combine until reaching desired consistency.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

     

  • Black-Eyed Pea Tomato and Vegetable Soup

    Black-Eyed Pea Tomato and Vegetable Soup

    Black-Eyed Pea Tomato and Vegetable Soup

    HAPPY NEW YEAR!!! I hope everyone had a very happy holiday season! Mine was fabulous and I enjoyed celebrating the holidays and the New Year with the best of friends and family! 2014 will be hard to top but I have high expectations that 2015 will be even better! 

    In the South, we believe that eating black-eyes peas on New Years day will bring you luck and prosperity throughout the year. This Black-Eyed Pea Tomato and Vegetable Soup recipe is healthy, full of hearty vegetables, and is the PERFECT good luck dish to enjoy on this chilly New Year’s Day! 

    I wanted to create something tasty and filling that can be enjoyed as an appetizer or main dish, alone or with a group of friends or family members. This is a pretty simple recipe and involves minimal cooking, so its a great dish to make while entertaining company! 

    Before cooking, drizzle 2 Tablespoons of Olive Oil over 2 cups of whole cherry tomatoes and 6 baby red potatoes (cut into eighths) and sprinkle with salt, pepper, and dried rosemary. Roast in the oven at 400 degrees for 20 minutes. 

    Black-Eyed Pea Tomato and Vegetable Soup- tomatoes and potatoes

     While tomatoes and potatoes are roasting chop 1 sweet onion, 1 and half cups of baby carrots, 2 leeks, 4 celery sticks, and 5 cups of fresh kale. Set aside. Prepare 24 oz. of black-eyed peas. You can cook bulk black-eyed peas or use canned black-eyed peas. If using canned black-eyed peas, be sure to drain them. 

    Black-Eyed Pea Tomato and Vegetable Soup: fresh veggies

    Once everything is chopped, heat 2 tablespoons of olive oil in a large pot and add minced garlic, onions, and leeks. Sauté for about 5 minutes or until leeks and onions are translucent. Once your tomatoes and potatoes are done roasting add them to the pot along with a 15 oz. can of diced tomatoes, 4 cups of veggie broth, black-eyed peas, chopped celery, baby carrots, and one 4 oz. can of diced green chilies. Bring burner to high heat and stir 1 teaspoon of cayenne, 1 tablespoon of cumin, 1 tablespoon of dried rosemary and 1 teaspoon of salt and pepper into contents of pot. Mix well so all ingredients are combined. Cover with a lid and let sit for about 20 – 25 minutes. Contents in pot should come to a steady boil. Let ingredients boil for about 5 – 10 minutes, then reduce to medium heat for remainder of time.  

    After 20 – 25 minutes, ingredients should look soupy and translucent. (Your house should be smelling pretty delicious at this point too!) Add your chopped kale to the pot, quickly stir, and cover for about 5 more minutes on medium-low heat. The steam in the pot will cause your kale to wilt to the perfect consistency. 

    Black-Eyed Pea Tomato and Vegetable Soup (8 of 8)

    After about 5 minutes, give your soup a quick stir, reduce heat to low, and spoon into bowls, top with freshly shaved parmesan and serve! Leave soup coverd on low heat. This will keep it warm incase anyone wants seconds… or thirds! 

    Black-Eyed Pea Tomato and Vegetable Soup (5 of 8)

    You can store your leftovers in an airtight container in the refrigerator. Re-heat in the microwave to enjoy again and again! 

    MEAT OPTION: If you want to add meat or make a meat-frendly version, I suggest adding 3 cups of chopped sausage and 1 cup of chopped bacon. Stir your cooked meat in when adding the veggie broth and chopped veggies. Again, be sure to cook the sausage and bacon before adding! 

    Black-Eyed Pea Tomato and Vegetable Soup
    Serves 6
    Ring in the New Year with this colorful tomato soup, full of hearty vegetables and good luck black-eyed peas.
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    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    Ingredients
    1. • 2 cups cherry tomatoes (whole)
    2. • 6 baby red potatoes, cut into eighths
    3. • 4 Tablespoons EVOO (extra virgin olive oil), divided
    4. • 2 Tablespoons dried rosemary, divided
    5. • 2 teaspoons salt, divided
    6. • 2 teaspoons fresh cracked black pepper, divided
    7. • 2 garlic cloves, minced
    8. • 2 leeks, sliced
    9. • 1 sweet yellow onion, sliced
    10. • 1 (15 oz.) can diced tomatoes
    11. • 4 cups low sodium veggie broth
    12. • 4 celery sticks, chopped
    13. • 1.5 cups baby carrots, chopped
    14. • 24 oz. (2 cans) black-eyed peas, drained
    15. • 4 oz. can diced green chilies
    16. • 1 Tbs cumin
    17. • 4 cups chopped kale
    18. • Fresh parmesan for garnish
    Instructions
    1. • Pre-heat oven to 400 degrees
    2. • Toss 2 cups of cherry tomatoes and baby red potatoes (cut into eighths) in 2 TBS EVOO, 1 TBS rosemary, 1 tsp salt and 1 tsp pepper. Place on foil lined cookie sheet and roast for 20 minutes.
    3. • While tomatoes and potatoes are roasting, chop onion, carrots, leeks, celery, kale, and set aside.
    4. • Heat 2 Tbs EVOO in a large pot, add minced garlic, leeks, and onion. Sauté for about 5 minutes or until leeks and onion are translucent.
    5. • Remove roasted tomatoes and potatoes from oven and add to pot.
    6. • Stir in can of diced tomatoes, veggie broth, chopped celery, baby carrots, black-eyed peas, and diced green chilies.
    7. • Bring to high heat and stir ingredients together along with 1 Tbs dried rosemary, 1 Tbs cumin, 1 tsp salt and 1 tsp fresh cracked black pepper.
    8. • Cover with lid and let sit for 20 – 25 minutes. Contents in pot should come to a steady boil. Let ingredients boil for about 5 – 10 minutes, then reduce to medium heat for remainder of time.
    9. • After 20 – 25 minutes, ingredients should look soupy and translucent. Add chopped kale to the pot, quickly stir, and cover. Let sit for about 5 more minutes on medium-low heat.
    10. • When finished, stir ingredients, spoon into a bowl, top with freshly shaved parmesan and enjoy!
    Notes
    1. Recipe serves 6 – 8 people. Place leftovers in an airtight container in refrigerator for up to 5 days. Re-heat in microwave to enjoy again and again!
    2. MEAT OPTION: Add 3 cups of chopped sausage and 1 cup of chopped bacon when adding vegetables. Cook sausage and bacon before adding.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com 

  • Chickpea, lemon, and tuna salad

    Chickpea, lemon, and tuna salad

    Lemon, chickpea, and tuna salad (14 of 16) copy

    Lately I’ve been using chickpeas non-stop in my recipes. They’re so versatile and easy to cook with, not to mention they have great health benefits! They’re an excellent source of fiber, full of iron, and believe it or not, actually have a lot of protein! With all these pro’s, I couldn’t resist adding them to this tuna salad recipe!

    Lemon, chickpea, and tuna salad (1 of 16)

    One thing I love about this tuna salad recipe is it requires NO cooking, making it the perfect recipe for one of those “I’m too lazy to cook” nights. All you have to do is chop the ingredients and mix them together.

    Chop and dice fresh cucumbers, onions, tomatoes, bell peppers, and parsley, then zest and juice your lemons.  

     

    In a large bowl combine your veggies and add in your chickpeas, lemon zest, fresh lemon juice and mix.

    Lemon, chickpea, and tuna salad (6 of 16)

     

    Lemon, chickpea, and tuna salad (9 of 16)

    Fold in your tuna and a dash of EVOO, followed by salt, pepper, and spicy dijon mustard to taste. Fold and mix all ingredients together until everything is completely combined. Scoop into a bowl or onto pita bread and enjoy! 

    Lemon, chickpea, and tuna salad (10 of 16)

    Lemon, chickpea, and tuna salad (11 of 16) Lemon, chickpea, and tuna salad (12 of 16) Lemon, chickpea, and tuna salad (13 of 16) Lemon, chickpea, and tuna salad (14 of 16) Lemon, chickpea, and tuna salad (15 of 16) Lemon, chickpea, and tuna salad (16 of 16)

    Chickpea, lemon, and tuna salad
    Serves 5
    A fresh medley of chickpeas, tomatoes, onions, cucumbers, and bell peppers, mixed with lemon juice and tuna. Mixed with spicy mustard instead of mayo, this tuna salad is a light and refreshing dish for you to enjoy anytime of the day!
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    Prep Time
    15 min
    Prep Time
    15 min
    Ingredients
    1. • 1 (15.5 oz.) can of chickpeas, drained
    2. • 3 Roma tomatoes, chopped
    3. • 1/2 red onion, diced
    4. • 1 handful of chopped parsley
    5. • 1 red bell pepper, diced
    6. • 1 cucumber, diced
    7. • 1/2 tsp lemon zest
    8. • 3 Tbs lemon juice
    9. • 1 tsp extra virgin olive oil (EVOO)
    10. • Salt and pepper to taste
    11. • 1 (12 oz.) can chunk light tuna in water
    12. • 3 Tbs Dijon mustard
    Instructions
    1. • Combine all ingredients together in a bowl and fold tuna in last
    2. • Top with dijon mustard and mix until all ingredients are completely combined
    3. • Sever over a bed of lettuce, pita bread, crackers, or eat with fork and enjoy!
    Notes
    1. Store in airtight container in refridgerator for 4 – 5 days.
    God Save the Quinoa https://www.godsavethequinoa.com/
     Fabulous recipes by Mandi at godsavethequinoa.com

     

  • Grilled nectarine & pistachio quinoa salad

    Grilled nectarine & pistachio quinoa salad

    Grilled nectarine & pistachio quinoa salad (3 of 7)

    Greetings! I hope summer is treating everyone well, I’m sorry I haven’t posted in a while…I’ve been SO busy lately! But get excited because I have tons of recipes to be posted, so stay tuned! 

    Anyways, let me introduce you to one of my favorite summer recipes: Grilled nectarine and pistachio quinoa salad. This dish combines the soft, sweet flavors of grilled nectarines with the crunchy, salty flavors of raw pistachios. (I’m getting hungry just thinking about this!) Mix that together with warm quinoa and fresh veggies drizzled in a lemon-dijon basil dressing, and you’ve got yourself the ultimate summer evening dish! 

    With 8 main ingredients, this dish is SUPER easy to make and can be cooked in about 30 minutes. All you have to do is cook the quinoa, sauté the nectarines followed by the zucchini, and make your dressing. See, its literally as easy as 1, 2, 3! 

    Ingredients with words

     Step 1: Start by cooking the quinoa in half water half veggie broth. Need some quinoa cooking tips? Look here! 

    Step 2: While quinoa is cooking cut the nectarines (the same way as you would an apple slice), quarter the zucchini, and slice the basil. Brush the nectarines with olive oil and arrange them on a grill pan to caramelize. You want grill marks to show up on the sides of the fruit, so  cook each side for about 2 minutes. When nectarines are done cooking, set them aside, add a little extra olive oil to the pan and sauté the zucchini until pieces become soft and translucent. This should take about 5-7 minutes. When this is done, remove zucchini pieces from heat and set aside. 

    Don’t forget to check on the profess of step 1! By now your quinoa should be done cooking (or close to it). When the quinoa is al dente, fluff with a form, remove from heat, set aside and cover with a lid. 

    Grilled nectarine & pistachio quinoa salad (4 of 7)

    Step 3: Last but not least, you will make the dressing. To do this, start by combining the dijon and lemon juice in a small bowl and stir with a fork or whisk both ingredients are combined. Very, very slowly (while constantly stirring dijon lemon mixture) pour olive oil into bowl in a smooth, steady stream. DO NOT FORGET TO STIR DIJON LEMON MIXTURE WHILE POURING OLIVE OIL INTO BOWL. I cannot tell you how important this is!! Stirring the ingredients already in the bowl while simultaneously pouring in the olive oil will allow ingredients to emulsify. Emulsify is a fancy word used to describe two ingredients that aren’t meant to blend together but will become “one” under the right conditions… sounds like a love story, right? 

    Anyways, if you start to notice that the olive oil isn’t playing nice with the dijon lemon mixture, stop pouring the olive oil and in the words of the late MJ “just beat it”. All jokes aside, stir your little heart out until ingredients start to combine. When they finally start to blend, continue stirring while you (more slowly this time) pour the rest olive oil into the bowl, pausing to stir ingredients as needed. When finished, add in basil and salt and pepper to taste.  

    Grilled nectarine & pistachio quinoa salad (6 of 7)

    You’re almost done! In a large bowl simply combine the cooked quinoa, grilled nectarines, and sautéed zucchini. Next, fold in the dressing so it is evenly dispersed throughout the quinoa. Top with chopped pistachios and left over basil and ENJOY! 

    Grilled nectarine & pistachio quinoa salad (2 of 7)

    Grilled nectarine & pistachio quinoa salad
    Yields 6
    A crowd pleasing dish that combines the refreshing flavors of sweet nectarines, salty pistachios, with aromas from spicy Dijon mustard and fresh basil. This delectable summer salad can be served as an appetizer, side dish, or can be included as part of your main course.
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    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    Ingredients
    1. • 1.5 cups uncooked white quinoa
    2. • 1 cup veggie broth
    3. • 1 cup water
    4. • 1 zucchini, quartered
    5. • 3 nectarines, quartered
    6. • Juice of 2 lemons
    7. • 2 Tbs spicy Dijon mustard
    8. • 2 Tbs EVOO (extra virgin olive oil)
    9. • 1/4 cup fresh basil, sliced
    10. • 3/4 cup raw, unsalted pistachios
    11. • Salt & pepper
    Instructions
    1. • Cook quinoa by placing dry quinoa, water, and veggie broth in a pot and bring to a boil. Reduce to low heat and cover with lid and simmer (about 15 minutes) until quinoa is cooked and most of the liquid has been absorbed. When finished, remove from heat, fluff with a fork, cover with lid and set aside.
    2. • While quinoa is cooking, cut nectarines into quarters (apple slices). Brush olive oil in a grill pan, place on high heat, and arrange nectarine pieces face side down. Let nectarines sit for 2 minutes to caramelize and develop grill marks. After 2 minutes, or when finished, flip nectarines to cook other side. Let sit for about 2 minutes. When finished, remove from heat and set aside. Dice nectarine pieces when cool.
    3. • Quarter the zucchini and place in the same pan used for the nectarines, adding more olive oil if needed. Sauté zucchini pieces until they become soft and translucent (about 5-7 minutes). When finished remove from heat and set aside.
    4. • To make dressing, combine mustard and lemon juice in a medium bowl. Whisk with a small whisk or a fork until completely blended. Continue to whisk the mixture and slowly begin to drizzle olive oil into bowl. Be sure to pour olive oil in a very small, steady stream to create an emulsion. You must continue to whisk the mixture in order for the ingredients to emulsify. If olive oil is not combining, stop pouring olive oil and whisk ingredients until combined then resume pouring. When finished, add basil slivers and salt and pepper to taste.
    5. • In a large bowl, combine cooked quinoa, grilled nectarines, sautéed zucchini, and pistachios. Mix well. When finished, pour dressing over mixture and combine until evenly dispersed. Garnish with left over basil and pistachios and enjoy!
    Notes
    1. Serve at room temperature.
    2. Store in an airtight container for up to 5 days.
    God Save the Quinoa https://www.godsavethequinoa.com/
    I hope you enjoy this dish as much as I do! Comment below and let me know what you think! I’d love to hear from you! 

    Fabulous recipes by Mandi at godsavethequinoa.com