Notes: Quinoa, a delicately flavored grain that was a staple in the ancient Incas’ diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa’s natural, bitter protective coating.
Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.
To toast nuts and seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
“Welcome spring—or vegetarian guests—to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.”
Per serving (about 6oz/172g-wt.): 170 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 28g total carbohydrate (6g dietary fiber, 4g sugar), 8g protein
- frozen green peas
- cooked quinoa
- rolled oats
- Salt and ground black pepper to taste
- chopped fresh parsley and/or 1 tablespoon minced fresh thyme
- quinoa
- shredded carrot
- sliced fennel
- crumbled feta cheese
- red wine vinegar
- extra-virgin olive oil
- chopped flat-leaf parsley
- quinoa
- shredded carrot
- sliced fennel
- crumbled feta cheese
- red wine vinegar
- extra-virgin olive oil
- chopped flat-leaf parsley
Awesome with side of quinoa
- Quinoa ingredients:
- olive oil
- quinoa
- freshly ground pepper
- grated lemon rind
- sliced green onions
- tbl chopped fresh parsley
- chopped shitake mushrooms
- chicken broth
- tbl pine nuts
- tbl Italian seasoned breadcrumbs
- Quinoa
I make this with organic canned kidney beans since I don’t have a pressure cooker yet, so I’m going to rewrite the recipe to reflect that, but if you have dried, you can certainly pre-cook them. Also, this is another recipe we sometimes double (the leftovers are great for days).
It was incredible cooked in a pumpkin (<a href="http://flickr.com/photos/chanale/297551026/">see photo</a>).
- cinnamon
- dried oregano
- cumin
- sea salt
- extra-virgin olive oil
- water
- cumin
- cayenne
- organic tomato sauce
- water
This makes for great lunch box or picnic fare. When we have it for dinner, we double the recipe because it makes for good leftovers, too! The recipe calls for the quinoa to be boiled like pasta, but I prefer simmering it like brown rice, so I’ve adjusted the water in the ingredient list accordingly (you may have to use up to 2 c.) and have rewritten the directions.
- lemon juice
- sunflower seeds
- parsley
- carrots
- quinoa
I make this with organic canned kidney beans since I don’t have a pressure cooker yet, so I’m going to rewrite the recipe to reflect that, but if you have dried, you can certainly pre-cook them. Also, this is another recipe we sometimes double (the leftovers are great for days).
It was incredible cooked in a pumpkin (<a href="http://flickr.com/photos/chanale/297551026/">see photo</a>).
- large green pepper
- corn
- kidney beans