Brussels Sprouts With Quinoa – Food Yoga

Derailed. My list is dust in the wind. That’s life though, right? Best laid plans and all that? Right now I have work to do and a hunger to quell.

Pish- no worries. In 20 minutes you too can prepare a tasty and nutritious meal for your family. This also allows you to play whatever music you want during dinner (see Annette Bening).

Ingredients

  • Brussels sprouts
  • Quinoa
  • Onion
  • Garlic cloves
  • Fresh oregano
  • Lime juice
  • Salt and pepper to taste

Gently pulse everything (except the lime juice) in your food processor.

  1. Prepare quinoa according to package directions.
  2. Heat 2 T olive oil in a dutch oven oven or pan
  3. Add sprouts mixture
  4. Add lime juice
  5. Gently saute for 2 minutes
  6. Fold in quinoa
  7. Gently saute for 3 minutes
  8. Remove from heat
  9. Slice cherry tomatoes
  10. All done!!!

Namaste y’all!!!

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Food Yoga – Eggplant and Asparagus Over Quinoa

Ingredients

  • 2 cups eggplant cubed
  • 1/2 lb baby asparagus ( or regular is fine- baby was on sale)
  • 3 cloves garlic sliced
  • 1lb mushrooms sliced
  • juice from one lemon
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Preparation

  1. Preheat oven to 400° or heat up a grill pan or your grill
  2. In a medium/large bowl combine spices, olive oil and lemon juice
  3. Toss all veggies in spice mixture
  4. Place veggies on a roasting pan
  5. Roast/Grill for 25-30 minutes
  6. Prepare rice and quinoa according to package directions
  7. Arrange veggies on top of rice and serve!
I put a dollop of plain soy yogurt that was mixed with tomatoes, chopped cukes and some spices on top- but that’s completely up to you!! I’ve used greek yogurt in the past and didn’t miss it. Squeeze some lemon and you get the same tangy flavor.
Namaste y’all!

 

Vegan Diaries – Quinoa Stuffed Peppers

Stuffed peppers are usually healthy idea gone horribly wrong.  A mixture of beef, cheese, rice, tomatoes, onions topped with more cheese sounds amazing but if you’re thinking about your health, not so much.

I don’t think you have to give up flavor when you eat for optimum health.

This brings me to quinoa. It’s magically delicious and good for you.

Now we can flip the script on this meal that was a fat laden calorie catastrophe

Come with me to stuffed pepper heaven. C’mon, don’t be shy.

Ingredients (enough for four fantastic peppers)

  • Quinoa
  • 1 small onion (I used a red one)
  • 2 cloves garlic
  • 1 carrot
  • 1 handful cilantro (or parsely)
  • 5 mushrooms
  • 5-6 stalks of asparagus
  • 3 T olive oil
  • salt and pepper to taste

Preparation

  1. Cook quinoa according to package directions
  2. While the quinoa is cooking put all veggies except for the asparagus and 2 mushrooms into a food processor
  3. Roughly chop the veggies in the food processor
  4. Chop the asparagus and mushrooms by hand (I did this for texture- you may choose not to)
  5. Saute the mixture in a pan with the olive oil
  6. Fold in quinoa once cooked
  7. Stuff yer peppers
  8. Now if you like crisp peppers go ahead and dive in (This is actually quite good on a warm night- and actually I shoved some spring greens in the pepper first. Yes, shoved- that’s a fancy culinary term.)
  9. If a cooked pepper is what you are after, put the stuffed peppers on a cookie sheet in a 350 degree oven for 35-45 minutes or until the peppers are tender.

Go on now- get to cooking.

If you have a tasty stuffing that you’d like to share- please, please do!!! I collect stuffing recipes like…a person who collects stuffing recipes.

Food yoga. It’s real.

Namste y’all.