Tag Archives: quinoa

Chickpea Za’atar Salad

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You guys. Change whatever you have planned for your next meal, and make this instead. I winged this recipe and it turned out phe. nom. e. nal.

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We ate this for dinner a few nights ago, but then I had it for lunch the next few days too. Now, I want to work this into the normal rotation for lunches because it’s great straight from the fridge!

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Are you familiar with za’atar? It’s a mixture of sumac, toasted sesame seed, salt, cumin, thyme, oregano and marjoram (source: http://www.savoryspiceshop.com/blends/zaat.html). Another great use is to add it to olive oil and dip bread in it…mmmm. You probably won’t find it at your everyday grocery store, but any spice shop or international grocery store should have it. My favorite spice shops are Savory Spice Shop and Penzeys Spices.

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This is a fabulous dish to serve to to any meat-eaters in your house who think they’ll miss the meat. They won’t. The flavor is amazing, and the mix of beans, quinoa and veggies is light but filling.

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Chickpea Za’atar Salad

Prep time: 15 min

Cook time: n/a

Makes: 4 2C-servings

  • 1/2C dry quinoa, cooked
  • 1 can chickpeas, rinsed & drained
  • 2 carrots, shredded
  • 2 small zucchini squash, diced
  • 1 bell pepper, diced
  • 1/4C tahini
  • 1T za’atar seasoning
  • juice from 1 lemon
  1. Combine lemon juice, tahini and za’atar in the bottom of a bowl
  2. Add the remaining ingredients, mix well
  3. Enjoy!

Question: Have you every used za’atar seasoning before? In what way?

Mediterranean Stuffed Peppers

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I always have high hopes for stuffed peppers. We eat with our eyes first, right? Stuffed peppers always look so amazing. But then I dig in and am like, “Why didn’t I just chop up this pepper and cook it with the filling?” Presentation. That’s why.IMG_2244

These stuffed peppers were delicious! I had only planned on making 2, but there was enough filling for 4 peppers so we ate the extra filling on the side. So, so good.

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There are many different methods out there for stuffed peppers. Some have you pre-bake the peppers so you don’t have to bake as long with the filling in. The method I use here bakes & steams the peppers, since they are wrapped tightly with foil. I think this speeds up the baking time a bit.

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The recipe I’ve written out below calls for 3/4lb (12 oz) of ground turkey. I actually used about 10 oz, since I bought the pre-packed ground turkey, which came in a 20oz container. I popped the other half of the gound turkey into the freezer, and plan to thaw it some other time to make my Taco Frittata.

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You’ll notice it looks like I used more than 2 stalks of celery; actually, I used a diced up cubanelle pepper. I wouldn’t say the recipe needed this, it’s just that it was approaching the end of it’s life in the fridge so it was use it or lose it time.

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Even though I only had 2 peppers, the amount of filling made for the recipe would easily fill 4 peppers. And for my non meat-eating readers, I would recommend subbing a can of chickpeas (drained & rinsed) for the ground turkey in this recipe!

Mediterranean Stuffed Peppers

Prep time: 15 min

Cook time: 30 min

Makes: 4 peppers

  • 2 celery stalks, diced
  • 3/4lb ground turkey
  • 14oz can diced tomatoes, drained
  • 2T tomato paste
  • 2t dried rosemary
  • 1/2C feta cheese, crumbled
  • 1/4C dry quinoa, cooked
  • 4 bell peppers, tops off & insides cleared
  1. Pre-heat the oven to 375 degrees
  2. Add celery to a pan over medium heat, cook until celery starts to soften (~5min)
  3. Add ground turkey to pan, brown
  4. Add diced tomatoes, tomato pates, rosemary and quinoa to pan; mix well and cook long enough to warm through
  5. Take the pan off the heat, add feta cheese and mix well
  6. Fill bell peppers with turkey mixture and place in baking dish
  7. Cover, bake for 30 min
  8. Enjoy!

Question: Do you think presentation makes a difference for a weeknight dinner at home?

Avocado, Tuna & Quinoa Jumble

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It’s Sunday, are you getting ready for the week ahead? It you’re looking for a great pre-packed lunch idea, look no further! For lack of a better name, Avocado, Tuna & Quinoa Jumble is one of the go-to lunches in our house. It started as just using avocado instead of mayo to make tuna salad for sandwiches and evolved from there.

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One batch makes 2-3 servings, depending on how hungry you are, so I make this ahead for us to pack in our lunches during the week.

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The spice that I use, Sunny Spain Seasoning, can be found at Penzeys Spices. If you don’t have one near you, any lemon-pepper seasoning would work here, just be careful of the salt content (Sunny Spain is salt-free).

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Make sure your avocado is pretty soft, otherwise mashing it with a fork will be a pain.

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I don’t know how most people cook quinoa, but I like to think I have found the easiest way possible…use your rice cooker! I use 1 part quinoa to 2 parts water and the rice cooker does the rest. Funny story, this rice cooker was bought in the early 2000s by my brother for his dorm room. A decade later, and it’s still kickin’!

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The greenish color from the avocado might be a little alarming, but it tastes so fresh and delicious! The red bell pepper adds nice color, but you could use a green bell or any other diced veggie you have on hand (carrots work great too).

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Avocado, Tuna & Quinoa Jumble

Prep time: 10min

Cook time: n/a

Serves: 2-3

  • 1 avocado
  • 1 lime, juiced
  • 1 red bell pepper, diced
  • 1t lemon-pepper seasoning
  • 1 can tuna, drained
  • 1/2C dry quinoa, cooked
  1. Mash avocado with juice from 1 lime and lemon-pepper seasoning
  2. Add diced bell pepper, tuna and cooked quinoa
  3. Mix until well combined

Question: Do you pack your lunch for work or school?