Tag Archives: Quinoa

Chicken Quinoa Soup with Napa Cabbage

IMG_5988_1

Light, bright soups are fun to make and wonderful to eat. I recently wanted to make a light chicken soup to take away the chill on a cold winter day. I didn’t want to use pasta and thought Quinoa would be a great substitute for noodles.

IMG_5977_1

Quinoa has a unique texture and is easy to use in recipes. I have made salads using Quinoa and even created a Spinach Quinoa Cake that was delicious (check it out at dmariedining.com). Adding Quinoa to the chicken soup definitely kept it light and adding Napa Cabbage helped kick up the flavor and nutritional value.

IMG_6012_1

Next time you have a desire for a quick tasty soup or just want to use the leftover chicken in the frig think about making a nice Chicken and Quinoa Soup with Napa Cabbage.

IMG_6049_1

Chicken and Quinoa Soup with Napa Cabbage

Ingredients:
2 cups chicken pre-cooked
2 cups Napa cabbage shredded
4 cups chicken broth
1 ½ cups Quinoa rinsed
1 bay leaf
½ cup baby carrots thinly sliced
½ cup slice celery
¼ cup red peppers thinly sliced into strips
¼ cup red onion chopped
½ tbsp salt
½ tbsp seasoned salt
½ tsp black pepper
½ tsp Adobo seasoning
½ tsp thyme
½ tsp parsley
½ tsp cilantro
½ tsp onion powder
½ tsp red pepper flakes (optional)

Cook Quinoa according to package. Set aside.

Place chicken in a small bowl and season with seasoned salt and onion powder. Set aside.

Add chicken broth, onions, peppers, celery, carrots, bay leaf and seasonings to a large pot on medium high heat. Let simmer for 5 minutes. Reduce heat to medium then stir in chicken, Quinoa and cabbage. Let simmer for 20 minutes. Turn off heat and let stand for 10 minutes. Serve with crackers.

Follow my blog with Bloglovin

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad start 3_1

I was watching a cooking show the other day that was dedicated to Mediterranean cooking which my family and I really enjoy. The seasonings used in Mediterranean cooking are a lot different from those used in southern cooking. I always like a challenge whether in cooking or elsewhere so I decided to stretch my imagination and learn how to fix a simple Mediterranean dish. The chef on this particular show made a tabbouleh salad that looked delicious but required a little more work than I like to do.

Mediterranean Quinoa Salad start 1_1

Instead of using bulgur wheat as the grain in the salad I decided to add a new twist and use Quinoa. Quinoa has a nutty flavor and takes only a few minutes to prepare. It also helped to add an extra layer of crunch to the salad along with the cucumbers. Texture and taste are two key elements of any dish especially for salads when you are trying to have layers of flavor.

Mediterranean Quinoa Salad 7_1

One of the best ingredients used in Mediterranean cooking is mint. I had not cooked with mint in the past except for making iced tea. The thought of using mint in a salad was a different but welcomed experience. It was amazing how the mint and other seasonings blended so well together and lifted my taste buds to a new level.

Mediterranean Quinoa Salad 3_1

Mediterranean Quinoa salad is a wonderful side dish that goes well with chicken, fish or pork. So the next time you want something healthy, quick and easy to make try this salad to help spice up your meal.

Mediterranean Quinoa Salad

 Ingredients:

1 cup Quinoa

1 pint cherry tomatoes sliced in half

2 tbsp parsley chopped

2 tbsp mint chopped

1 tsp salt

1 tsp ground black pepper

1 English cucumber chopped

1 tbsp olive oil

2 tbsp Gazebo Room Greek marinade and salad

½ cup feta cheese

Juice from ½ lemon

Prepare Quinoa according to package instructions. Let cool.

Combine all ingredients in a large bowl. Serve at room temperature.

Spinach and Quinoa Cakes

Spinach and Carrot Quinoa A
Quinoa. Pronounced keen-wah. What is that? The first time I heard about Quinoa was through my daughter who is a very health conscience individual. We were talking about different healthy foods and she mentioned how she likes Quinoa. Kiddo (nickname from her Dad) told me it was similar in some ways to Couscous which I love. The difference between the two (at least for me) is that Quinoa has a crunchier texture, nutty taste and is lighter than Couscous. To really enjoy Quinoa I have found it is best to add additional flavors during the cooking process or mix it with other foods. I usually cook Quinoa in chicken broth rather than plain water to give it an extra boost of flavor.

Spinach and Carrot Quinoa C
I came up with a Spinach and Carrot Quinoa Cake when I saw a frozen vegetarian patty that looked kind of gray and blah. To really be good, food should not only taste good but look good. Vibrant colors and presentation add to the pleasure of eating. The bright green, orange and yellow in the Spinach and Carrot Quinoa Cake will make you say “yummy” even before you take a bite.
Spinach and Carrot Quinoa Cakes Fini 1        Spinach and Carrot Quinoa D

As always, I use my family as guinea pigs when trying new dishes. To be honest, I was not sure this one would go over very well since my son does not like cooked carrots. Surprisingly, I got a thumbs up on the first try, carrots and all.

 

Spinach and Quinoa Cakes

Ingredients:
2 ¼ cups low sodium chicken broth
1 egg beaten
½ cup shredded carrots
1 bag baby leaf spinach
1 cup Quinoa
1tsp dried parsley
½ tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
1 tbsp butter
1 tsp olive oil
Cooking Spray

Preheat oven to 350 degrees. Prepare Quinoa according to package using 2 cups low sodium chicken broth.

In a medium sauce pan melt butter and olive oil. Add ¼ cup of low sodium chicken broth to the pan then add spinach and carrots. Cook spinach and carrots until spinach is wilted stirring occasionally. Gently squeeze veggies in a colander to drain. In a large bowl mix together veggies, Quinoa, egg and seasonings.

Spray lipped cookie sheet with cooking spray. Place a small cooking ring (I made my own out of foil and will tell you how later) on the cookie sheet and fill with the Quinoa mixture. Slowly remove ring and reshape if necessary. Repeat until all of the mixture is used. Bake for 15 minutes and serve.

Optional:
½ cup grated fresh Parmesan cheese
½ cup sliced sauteed mushrooms

Foil Ring:
Take a 3-4 inch piece of foil and roll it like a cigar. Curve the foil around until it forms a ring about 2 inches in diameter. If you want bigger cakes, make a bigger ring. You can cut off the excess or wrap it around the ring.