One Pot Mexican Quinoa

One Pot Mexican Quinoa

Prep instructions: 7 servings for 420cal each, 

14 servings for 210cal each

To Sauté first w/ veggie broth:

1 cup vegetable broth

2 small red onion, chopped

6 cloves of garlic, minced

2 orange peppers, chopped 

2 red peppers, chopped

1 jalapeño, diced (optional)

Step 2:

2 cups quinoa

3 cups vegetable broth 

6 cups canned diced tomatoes w/ green chilies 

3 cups black beans – no salt added  

4 cups frozen corn

2 tbsp paprika 

1 tbsp cumin

black pepper to taste

cayenne pepper to taste

red pepper flakes to taste

Step 3:

2 limes, juiced

4 green onions

1 cup fresh parsley, chopped

1/3 of an avocado per serving (not included in calorie count)

Over medium heat, add 1 cup of vegetable broth and chopped onion, bring to a simmer, and cover. Allow the onion to cook for about 2 minutes, then add the garlic, peppers, and optional jalapeño. Cover again and cook for another 2-4 minutes. 

Next, pour out any excess vegetable broth and then add all of the remaining ingredients except lime juice, green onions, parsley, and avocado. 

Turn heat to medium, cover, and cook for 20 minutes. 

Once cooked, mix in the lime juice then divide evenly into 7, or 14, containers. Top each evenly with green onions and parsley (if desired).  

Lemon Basil Couscous

Lemon Basil Couscous

Prep instructions for 4 servings

Original Recipe:

1 1/3 cup dry couscous (or sub 1 dry cup quinoa)

1 large organic cucumber, chopped

5 fresh organic basil leaves, chopped (or more to taste)

10 organic cherry tomatoes, quartered          

1 can (15 oz) organic Cannellini beans

1 organic lemon, juiced

1 package extra firm organic tofu, drained & cubed

Tofu Marinade:

3 organic lemons, juiced

5-10 fresh basil leaves, chopped

1 tbsp apple cider vinegar

3/4 teaspoon pure raw honey

First, drain and set the tofu to press while you prepare the couscous and veggies. 

Pressing the tofu: This step helps to remove the excess water from the tofu and allows more flavor to be absorbed. Pressing tofu can be done by using a tofu press (found on Amazon), or by wrapping it in a kitchen or paper towel and by placing weight upon it. You could place it in-between two baking sheets or plates, and add a heavy book on top and let sit for 5-10 min. Ideally, you want to press it enough to drain the water, but not so much that it looses its square shape or that it turns to crumbles. 

In a separate bowl, whisk together the ingredients for the marinade and set aside.

Once the tofu is drained, cut it into cubes and let it marinate for at least 20 min, or even overnight.

While the tofu is draining/marinating, cook the couscous according to directions on package, but omit the salt and olive oil if the packages calls for them. While couscous is cooking, prep all of your veggies. 

Once the couscous is cooked, allow it to cool, and then add all your veggies, lemon juice, and basil and mix together. Then, simply divide everything evenly into 4 separate containers. 

Cooking the Tofu: For a soft, flavorful tofu, add the tofu and all of the marinade to a pan and let simmer on low until most of the moisture is gone. For a crispier tofu, using a non-stick pan, cook just the cubes over very low heat, rotating occasionally until all sides are light brown. You can also just add the tofu uncooked to your dish as well. 

Divide the tofu evenly into the same 4 containers, and refrigerate until ready to eat. 

Veggie Detox Soup Plus Protein

Veggie Detox Soup Plus Protein:
Makes 8-10 servings

64 oz organic low sodium vegetable broth
4 cups water + 1/2 cup cold water
14 oz organic diced tomatoes with liquid
3 organic carrots
3 organic celery sticks
1 organic yellow pepper (small to medium sized)
1 organic yellow onion
1 organic sweet potato
1 tbsp freshly minced organic ginger
3 organic garlic cloves
1/4 cup organic low sodium soy sauce
1/3 cup organic rice vinegar
1 package extra firm tofu
2 cups dry organic quinoa
1/2 tsp organic turmeric
1/2 tsp organic cayenne (more to taste)
1/3 cup garbanzo bean flour
freshly ground black pepper to taste


First, set the tofu to drain and the cook the quinoa according to direction.

While the quinoa is cooking and the tofu is draining, peel the carrots, cut them in half and add them, along with 2 cups of water, to a large soup pot over medium heat and cover.

While the carrots are cooking, mince the ginger, chop the garlic, and then add them to the pot as well. Stir everything together and then re-cover.

Next, peel and dice the sweet potato, dice the celery, and add them to the pot stirring everything together while adding the remaining 2 cups of water. Replace cover. The soup should have a low rolling boil going at this point.

Chop the onion and pepper and add them to the pot along with 32 oz of vegetable broth, turn the heat to medium-high and replace cover for at least 5 minutes.

In a separate bowl whisk together 1/2 cup cold water, soy sauce, rice vinegar, and garbanzo bean flour then add to the pot along with the remaining 32 oz vegetable broth, turmeric, cayenne, and black pepper. Stir together well, cover, and cook for an additional 5 minutes.

Finally, cube the tofu. For soup, I usually cube 1 block into 72 pieces, cutting the block: 6X4X3. Once cubed, add gently to soup and cook for a final 10 minutes.

To serve, first add quinoa to your soup bowl and top with some soup. Enjoy!


Healthy Life Tip: Always cook extra soup to have on hand for easy lunches to pack and quick dinners to have throughout the week.

For another great detox soup with tons of protein, 

check out this Rosemary & Lemon Protein Packed Soup:

Creamy Vegan Buffalo Dip

Creamy Vegan Buffalo Dip:

2 cups cook organic quinoa

4 tablespoons organic buffalo sauce

1 cup organic almond milk

2 cups shredded organic vegan mozzarella

1/4 teaspoon organic garlic powder

1/4 teaspoon organic paprika 

1 organic cucumber, chopped

1 organic avocado (optional)

Cook quinoa as directed and measure out 2 cups cooked quinoa into a mixing bowl. Add the buffalo sauce to the quinoa and combine fully. 

In a small sauce pan over medium-low heat, bring the almond milk to a slow boil whisking in the garlic powder and paprika. Once warmed and lightly boiling, add the mozzarella and allow to simmer for 2-5 minutes, whisking continuously.

Finally, mix 6 tablespoons of the cream sauce into the quinoa throughly, top with chopped cucumber (the colder the better) and avocado and serve with your favorite organic tortilla chips!

Enjoy!

For more apps, Click Here, and you may also like:

                

Healthy Recipes for Thanksgiving!

Thanksgiving can always be a tricky time to stay on track with your health goals or your healthy lifestyle, whether you're hosting a gathering or traveling to one. Here are some
of my favorite healthy recipes that can help you have both a flavorful,
fun thanksgiving, and remain on track as well!

If you're planning on having a heavier meal, here are some light appetizers you can easily make ahead of time to serve or bring with you:

      

Warmer finger foods are always fun as well. All of these wonton recipes are fun and healthy for everyone:

     

For the two taco wonton recipes above, you absolutely can't be without this Easy Avocado Dip:

And, finally, for some heartier appetizers, you'll want to check out these:

     

     

My family has always started Thanksgiving dinner with a traditional Italian tortellini soup. However, this light vegetarian seasonal soup would be a perfect start to any Thanksgiving meal. It's smooth and packed with flavor:

Here are some fun, healthy, and seasonal sides to include as well:

     

I hope this helps give you a few ideas as to what you can include in your Thanksgiving day, whether you swap out an older, less healthy recipe on your menu, or you simply bring along a healthier appetizer. For more recipes, you can check out the All Recipes tab, or check out my Pinboards for hundreds of different healthy recipes, especially Healthy Party Ideas.

A website I always check out when I'm busy planning for a party is Raise.com. They have hundreds of different gift cards to buy and sell for a discounted rate. It's such an easy and 

quick way to add some savings to all of your 

holiday and party purchases!

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For more, check out:

     

Quinoa Veggie Burger with Avocado Lime Spread

Quinoa Veggie Burger w/Avocado Lime Spread:

Burgers:
makes about 5

1/2 cup organic dry quinoa
1/2 organic sweet onion, chopped
3 organic garlic cloves, minced
1 tbso olive oil
15 oz organic no salt added black beans
1/2 large organic sweet potato
2 tbsp organic tomato paste
1/2 organic rolled oats
2/3 cup frozen corn
1/4 tsp cumin
1/4 cup water
optional to taste:
chopped organic jalapeño
chili pepper

Avocado Lime Spread:

2 organic avocados
1 organic garlic clove, minced
1 organic jalapeño, chopped
juice from 2 organic limes
1/8 tsp cumin (optional)

First, preheat oven to 350 degrees and bake sweet potato (with skin on) for about 30 minutes, or until soft. Once potato is baked, cut in 1/2, remove skin from one half and mash thoroughly. I like to use the extra potato as this fun side dish:

While sweet potato is baking, cook quinoa according to directions and chop onion, mince garlic, drain and rinse black beans, and thaw corn. Sauté the onions and garlic in the olive oil until softened then remove from stove and let cool.

Once items are prepared, add all of the ingredients including the mashed sweet potato (with the exception of the water) to a large mixing bowl. Combine the ingredients gently by hand eventually forming 5 patties.

If needed, add some water to the mixture to increase moisture. If you have time, place burgers in the refrigerator for several hours covered with plastic wrap before baking. This will help them keep form while you eat them.

When ready to bake, preheat oven to 400 degrees, place patties on a baking sheet covered with parchment paper and bake for 10-15 minutes or until golden brown. Gently flip and cook the second side for another 10 minutes.

While the burgers are baking it is easy to prepare the Avocado Lime Spread:

Once complete, place the burgers in an organic bun with your favorite veggie condiments or over a bed of greens, top with avocado spread, and enjoy!

Cheesy Vegan Quinoa Taco Dip

Cheesy Vegan Quinoa Taco Dip

1/2 cup organic quinoa dry
4 tbsp organic vegan cream cheese
5 tbsp 365 Pepper Duo Hot Sauce
1/8 cup shredded organic vegan cheddar or pepper jack
1 tsp organic paprika
3/4 - 1 cup your favorite organic salsa
1/4 cup no salt added organic black beans
1/4 cup organic yellow corn


Preheat the oven to 350 degrees and cook quinoa as directed and add to large bowl. While the quinoa is hot, add in the cream cheese and mix throughly until the cream cheese is melted and mixture is one texture.

Next, add the hot sauce, salsa, and paprika and and combine. Finally fold in the beans and corn and transfer to an oven safe serving dish. Top with shredded cheese and bake for about 10 minutes or until the cheese is melted and sides are bubbling.

Serve with organic tortilla chips and garnish with freshly sliced organic avocado. Enjoy!

Southwest Taco Wontons

I would also recommend wiping up a side of this Easy Avocado Dip! They are a perfect pairing!

Southwest Taco Wontons:

Makes about 42-48 wontons (depending on how much of the mix you snack on!).

1 1/2 cups cooked organic quinoa

1 cup organic low sodium black beans

3/4 cup organic yellow corn

3/4 cup shredded vegan cheese

1 organic jalapeño, chopped (adjust accordingly to your taste)

1 tbsp freshly squeezed organic lime juice (to taste)

3/4 packet of Simply Organic Southwest Taco seasoning 

1/2 tsp organic canola oil

First, set the quinoa to cook according to instructions and while it is cooking add beans, corn, cheese, and jalapeño to large mixing bowl and combine. In a second mixing bowl, add taco seasoning dry. 

When the quinoa is finished cooking, add it to the bowl with the seasoning and mix thoroughly. Once mixed add to larger bowl with vegetables and mix together also adding in the lime juice. 

Now preheat oven to 325 degrees. 

Place between 3/4 to 1 teaspoon of mixture onto wonton wrappers and fold into a triangle pressing edges together. I find it easiest to quickly shape the mixture into a triangle on one half of the wonton first.  

Once all wontons are complete, using a pastry/basting brush or your finger, very lightly baste the top and edges of each with the canola oil. Using too much will make them feel greasy when you remove them from the oven. Then place in the oven and bake for 12-16 minutes or until edges are lightly golden. Garnish with fresh lime wedges and enjoy! 

These are also easy to make ahead of time and freeze, or make extra to freeze for later! Just make sure to cook and let cool before freezing! Enjoy!

Healthy Sweet Potato & Quinoa Soup!

Healthy Sweet Potato & Quinoa Soup:

Soup:
1 cup organic quinoa, cooked
4 cups organic sweet potato, cubed largely
2 organic carrots, diced
1 organic garlic clove, minced
3 tablespoons, organic extra virgin olive oil
32oz organic, low sodium vegetable broth

Topping
1/2 cup organic panko breadcrumbs
1 1/2 tblsp organic extra virgin olive oil


Preheat oven to 400 degrees.

Peel the sweet potato and dice into large cubes. Place into large bowl and coat with 2 tblsp of olive oil then transfer into glass pan and roast for 10 minutes. At 10 minutes take out of oven and rotate pieces, then roast for an additional 10 minutes.

While potato is roasting, dice carrots and onion, and mince garlic. Add vegetables to medium soup pot and sauté in 1 tblsp of olive oil until onion is tender. Once potatoes are done and onions are tender, add broth and cooked potatoes to pot and simmer until carrots are completely tender. About 15-25 minutes.

While soup is simmering, cook quinoa according to directions on packaging.

Once vegetables are soft, blend mixture in blender, food processor, or Vitamix until combined to your desired texture, then return to pot over very low heat.

Finally, heat 1 1/2 tblsp olive oil in a small pan over medium-low head and add the panko breadcrumbs. Stir continuously until lightly browned.

Divide soup and top with 2-3 tablespoons of panko topping and serve immediately.

Makes 5 servings

Spinach and Feta Quinoa Patties with Lemon-Dill Spread

Spinach and Feta Quinoa Patties with Lemon-Dill Spread:

Lemon-Dill Spread:

1/2 cup organic plain no-fat greek yogurt
2 teaspoons freshly squeezed organic lemon juice
2 teaspoons freshly chopped organic dill

Quinoa Patties:

1 1/4 cups cooked organic quinoa
1 tablespoon organic extra virgin olive oil
1 garlic clove, minced
5 oz chopped organic baby spinach
2 large organic eggs
2 oz crumbled organic feta cheese
1 tablespoon freshly chopped organic dill
1/4 teaspoon grated organic lemon zest
1/4 teaspoon freshly squeezed organic lemon juice
1/4 teaspoon freshly ground black pepper
1/2 cup organic panko bread crumbs

First, combine all ingredients for the spread and whisk together for about 1 minute. Add to serving bowl, cover and refrigerate while preparing patties to allow flavors to combine.

Cook quinoa according to directions on package and set aside 1 1/4 cup of cooked quinoa.

While quinoa is cooking, heat oil in a large pan over medium heat then add the onion and garlic, stirring for about 3 minutes until softened, not allowing garlic or onion to turn brown. Separate dill from stems and chop, setting aside 1 tablespoon. Break both eggs in separate bowl, beat, and set aside. Once onion and garlic are complete, add to large mixing bowl along with quinoa, feta, dill, lemon zest, lemon juice, and black pepper and mix together well. Finally, combine to mixture the bread crumbs, and let sit for 2 minutes allowing bread crumbs to absorb moisture.

Form 6 patties and place on heated grill pan, grill, or panini press. Cook until browned on each side, flipping if necessary, and cooked through to center, about 5-8 minutes. Great accompaniment to a clean protein, salad, or as an appetizer.

Nutrition Info per Quinoa Patty:

96 calories, 5.5g fat, 1.9g saturated fat, 0g trans fat, 67mg cholesterol, 165mg sodium, 6.7g carbohydrates, 0.9g fiber, 1g sugar, 5.8g protein

Nutrition Info for 2 tablespoons Lemon Dill Spread:

19 calories, 0.05g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 15.7mg sodium, 1.9g carbohydrates, 0.08g fiber, 4.7g sugar, 3.1g protein

Fire Roasted Tomato and Vegetable Quinoa Soup.

Fire Roasted Tomato and Vegetable Quinoa Soup:

32 oz organic fire roasted diced tomatoes 

64 oz organic low sodium vegetable broth

1 cup organic quinoa

4 organic carrots, diced

3 organic celery ribs, diced

1 organic yellow onion, diced

1 organic red pepper, diced

1/2 organic chili pepper, minced (use entire pepper for spicy soup)

2 tblsp organic olive oil

2 tsp paprika, cumin coriander

1/2 tsp chili powder

Dice carrots, celery, onion, and red pepper, mince chili pepper, and set aside. Heat a large soup pot over medium heat and add olive oil. Add vegetables and sauté for 7-8 minutes or until the vegetables soften. Add in all remaining ingredients and bring to a boil. Once boiling, cover, lower heat to a summer, and let cook for 35-40 minutes. Makes 8 servings. Great as a side dish to a meal, or a starter.

Nutrition Info per serving:

180 calories, 4.9g fat, 0.5g sat fat, 0g trans fat, 0mg cholesterol, 369mg sodium, 28.3g carbohydrates, 4g fiber, 8g sugar, 4.7g protein