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Chickpea, Sweet Potato and Quinoa Curry

A cold night in the Yucatan calls for a nice warm curry! It was 24 degrees C…LOL. One of my favourite chefs, Stefano Faita of Montreal fame created this tasty dish AND its VEGAN for my friend, Jaromey!

Packed with protein and flavour, this vegetarian one pot curry is quick and easy. For a milder flavour, rinse quinoa before using.

INGREDIENTS
2 tbsp. vegetable oil
1 small onion
1 clove garlic, chopped
1 tbsp. chopped ginger
1 tbsp. curry paste, or to taste
1 tbsp. garam masala, or to taste
2 cups vegetable stock or chicken stock
1 cup canned diced tomato
2 small to medium sweet potatoes, small dice
1 (14-ounce) can chick peas, rinsed and drained
Salt and freshly ground black pepper, to taste
2/3 cup quinoa
1 cup packed baby spinach
Juice of 1 lime
2 tbsp. chopped cilantro

PREPARATION
Add vegetable oil to large saucepan or Dutch oven over medium heat. Add onion, garlic, ginger, curry paste and garam masala. Cook, stirring occasionally, until onions start to soften, about 3 to 5 minutes.
Increase heat to medium high. Add 1 1/2 cups vegetable stock, tomatoes, sweet potatoes, chickpeas, and salt and pepper. Bring to a boil. Reduce heat to simmer. Add quinoa. Stir. Cover and simmer for 20 to 25 minutes until sweet potatoes are tender, adding remaining 1/2 cup stock if curry looks too dry.
OPTIONAL – Right before serving, stir in spinach. Let spinach wilt slightly. Finish with lime juice and fresh cilantro. Serve.

For more great recipes from Stefano, check out this CBC link to his TV show –

In the Kitchen With Stefano Faita

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Black Bean and Sweet Potato Chili with Quinoa

This recipe came to me via my friend’s blog “Learning Nutrition with Me“. The link is at the bottom of the page you are viewing.

Since you know we eat a lot of quinoa, and we had the beans and sweet potatoes, I decided to give it a try. It was great!!

As always, my changes are in red!

Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle (via LNWM)

Prep time:  10 mins  Cook time:  30 mins Serves: 4-6

Ingredients

  • 1 teaspoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced small
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • pinch of nutmeg
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon Smoked Chipotle Tabasco sauce ( I just used regular Tabasco since I did not have the chipotle version)
  • salt, to taste
  • 1 can (15.5 oz) low-sodium tomato sauce
  • 2 cups cooked quinoa (this made it really thick, so adjust downwards)
  • 2 can black beans (15.5 oz), drained (I left the juice in there)
  • 4 cups low-sodium vegetable stock, plus more to thin if desired
  • 1 large sweet potato, peeled and diced into small cubes

Chipotle Creme:

  • 1 cup plain greek yogurt
  • 2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
  • ½ teaspoon honey
  • ¼ teaspoon dijon mustard

Instructions

  1. Heat the olive oil in  a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
  2. Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
  3. Make the smoked chipotle yogurt  – combine tabasco sauce, honey, and dijon mustard in a medium bowl.
  4. Spoon chili into bowls and add yogurt sauce on top. Enjoy!

Nutty Strawberry Banana Breakfast Quinoa

Nutty Strawberry Banana Breakfast Quinoa {Vegan & Gluten-Free}

Source: Ambitious Kitchen and re-blogged from www.learnnutritionwithme.com

As always, words inserted in red are my changes to the recipe.

Serves 2

1 cup of water

1/2 cup quinoa, rinsed

1 1/2 teaspoons vanilla

1/2 teaspoon cinnamon

1 1/2 cups milk of your choice (to make vegan use coconut or almond milk), or yogurt, divided

1 banana, sliced

1/2 cup strawberries, diced

1/ 4 cup toasted nuts of choice, chopped

2 tablespoons unsweetened toasted coconut

Directions

  1. Place water and rinsed quinoa in a medium saucepan; bring to a boil over high heat. Add cinnamon and vanilla and reduce heat to low, cover, and let simmer for 15 minutes or until all of the liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork.
  2. Divide into two bowls, adding 3/4 cup of milk. Top each bowl with bananas, strawberries, toasted nuts, and unsweetened coconut. Serve immediately.

Notes

  • Optional add-ins: honey, agave nectar, peanut or almond butter, berry variety, mango, pineapple, apples, applesauce or toasted nuts
  • If you’d like you can double the recipe and store the extra quinoa (without milk and toppings) in a container and place in fridge. Take out portions during the week, reheat, and add toppings.
  • Save yourself some time and make a big batch the night before for dinner and have the rest for breakfast.

Summer Quinoa Salad

When I first met Larry, he introduced me to “quinoa”  (pronounced keen wah) which is a grain widely used by the Incas of Peru. It is a much better alternative than rice or couscous. It is easily found in most bulk food stores in Canada, in either red white or black colours or mixed. Most of our friends to whom we have introduced this tend to really enjoy the nutty flavour. It has great nutritional value. For more info on quinoa, here is a link that might interest you – http://en.wikipedia.org/wiki/Quinoa

Our usual preparation  is to treat quinoa much like rice, bringing two cups (or less) of water to a boil with one cup of grain, covering at a low simmer and cooking for 10–15 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts). Often times in place of the water, we use broth or sour orange juice and mix in some nuts and cranberries. We serve this hot as a side dish in place of potatoes.

Apparently, 2013 has been declared International Year of Quinoa by the United Nations. Anyways, having cooked too much quinoa one day I searched for other recipes and came across these variations by Annabelle Waugh  for quinoa salad – the one in red is the only one I have tested so far and it was great! Let me know if you try any of the others, please?

Summer quinoa salad recipe with three dressing options

by Annabelle Waugh

For a Middle Eastern salad:

  • Whisk together equal parts lemon juice and olive oil, then add a clove of garlic, minced, a handful each of chopped fresh mint and parsley and then season to taste with salt and pepper. Sometimes I’ll add some crumbled feta in, too.

For an Asian salad:

  • Whisk together 4 parts unseasoned rice vinegar and 1 part each of soy sauce, sesame oil and honey. Mix in handful of chopped cilantro and a minced green onion. And hot sauce, naturally.

For an Italian salad:

  • Whisk together equal parts olive oil, wine vinegar and strained tomato puree (passata). Season with salt, pepper, a little minced garlic and a handful of chopped fresh basil.