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Posts Tagged ‘quinoa’

From Dish Nicole:

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It sometimes works out in the land of Saucy Little Dish that we dishes have the same thing in mind.  Last week Deanna posted her quinoa recipe and simultaneously I had quinoa on the brain when I came across this recipe for a quinoa bake in the New york Times.  Quinoa is classified as a pseudo-cereal rather than a true cereal, or grain so I decided to make it pseudo-healthy and bake it into a gratin.  Who doesn’t love a delicious cheesy gratin anyway??  Plus I was just bringing the side dish; my good friend was making us the healthy main dish of fish and asparagus to accompany my quinoa creation.

1 6-ounce bag baby spinach

2 tablespoons extra virgin olive oil

1 medium onion, chopped

2 plump garlic cloves, minced

4 cups cooked quinoa, (1 cup uncooked)

2 large eggs

3 ounces Sharp white cheddar cheese, grated (3/4 cup)

1 1/2 teaspoons chopped fresh sage

1 ounce Parmesan, grated (1/4 cup)

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Preheat your oven to 400 degrees and start out making your quinoa as instructed (1 cup quinoa to 2 cups water).  I added chicken broth instead of water for added flavor.  While the quinoa is cooking, prep your ingredients and wash the spinach.  Leave a little of the moisture on the spinach and heat in batches in a large skillet over medium heat.  Once the spinach is wilted let it cool or rinse with cold water, squeeze out the excess water, chop and set side.

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Next you will want to heat the olive oil in a large skillet over medium heat and add in your onion and cook until soft.  Add in the garlic and cook for approximately 1 minute before adding in the chopped spinach.  Add salt and pepper and set aside.

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Next beat the eggs in a large bowl and add in the sage, spinach mixture and the cheddar cheese and mix well.  Pour into your gratin dish (aka baking dish) and smooth out.  Sprinkle the grated parmesan cheese on top, drizzle a little olive oil and bake until golden brown.  Approximately 30 minutes.  I prefer the top a little crunchy so I left it in a little longer.

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End result: crunchy, cheesy, yummy.

*The original recipe called for Gruyère, I chose to use sharp white cheddar instead.

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From Dish Deanna:

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I’ve never actually made quinoa before this recipe. I’ve always been a rice and couscous kind of girl but something about quinoa really intrigues me. Quinoa is appreciated for its nutritional value (14% protein!) and considered easy to digest. Those two things are very important to me in my diet so I decided to give it a try. If you don’t season it well it could be very bland, much like couscous. I find this grain so interesting because it can be made for so many different things. Plenty can be put into it and made as a whole meal, or it can be enjoyed as a side dish. For this recipe, I made a sweet quinoa side dish!

Ingredients:

1 cup quinoa

½ cup sliced or chopped almonds

1 cup chicken broth

1 and ½ hot water

½ tsp salt

1 cinnamon stick

1 bay leaf

½ cup dried cranberries

almonds

First, over medium heat, I toasted the almonds. Make sure that you stir continuously or they’re likely to burn. When the almonds turn golden brown add the quinoa into the pan. Stir for a few more minutes until the quinoa begins to darken.

almonds and quinoa

Transfer the toasted quinoa and almonds into a saucepan and add the water, chicken broth, salt, cinnamon stick, bay leaf, and cranberries. Bring to a boil, simmer, and then cover for the next 20-25 minutes. When the quinoa has consumed all the liquids, fluff it with a fork. Don’t forget to take out the cinnamon stick and bay leaf! No one wants to chew on those…

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Let the quinoa sit for 5 minutes before serving and then ENJOY!

me with quinoa

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