quinoa

Crispy Vegetable Quesadillas

Leah Short — Wed, 25 Mar 2015 16:01:35 +0000

Quesadillas are one of those foods that I love, but rarely make at home. Why? Because I stink at getting them restaurant crispy. The skillet method never worked for me. They’d get a little brown or my pan wouldn’t be hot enough and they’d soak up all the oil or butter…and no one wants a soggy quesadilla. Enter Crispy Vegetable Quesadillas and my life has been changed forever. They are seriously crispy and it’s one of those “d’oh, why didn’t I think of that” moments. Use your broiler! Also, there’s quinoa inside and it works. Quinoa…in a quesadilla.

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Clean Slate: Quinoa Salad with Zucchini, Mint, & Pistachios

Leah Short — Thu, 19 Feb 2015 21:33:15 +0000

In my previous post, I mentioned how I’m cooking from the Clean Slate cookbook and seeing if I actually enjoy clean eating. Before, I assumed clean eating meant bland eating, and I’ve learned that’s absolutely not the case! For breakfast I’ve tried Barley with Pineapple, Coconut, & Flaxseed. It sounds unusual but tasted so good! Next up was trying something for lunch. I picked this Quinoa Salad with Zucchini, Mint, & Pistachios because it’s all of my favorite ingredients and I usually have most of them on hand.

So, how’s it taste?

Another hit! I loved the combination of flavors in this salad, plus it was really easy to put together. Instead of cooking the zucchini in a pan, next time I’ll roast it and increase the amount. I love, love, love roasted vegetables, especially zucchini so the more the merrier! I really like the contrast of textures with the quinoa and crunchy pistachios. The pistachios also gave it some saltiness. The mint and lemon brighten the salad, while the scallions gave it a touch of subtle heat (and more crunch!). I took this salad to work for lunch several days in a row and the leftovers were just as tasty, although I will warn that the quinoa continues to soak up the oil and lemon juice so it can get a bit dry.

Even with such simple ingredients, this was really filling for lunch. I’m finding out clean eating is really tasty eating! The dishes you see in the pictures above are part of the Martha Stewart Collection white dishware available exclusively at Macy’s. Fantastic dishware for everyday use, plus they’re dishwasher and microwave safe!

Yield: 4 servings

Quinoa Salad with Zucchini, Mint, & Pistachios

Ingredients:

1 1/2 cups water
1 cup quinoa, rinsed & drained
coarse salt & freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 zucchini, thinly sliced
1 garlic clove, thinly sliced
3 scallions, thinly sliced
1/4 cup roasted salted pistachios, chopped
grated zest and juice of 1 lemon
1/2 cup packed fresh mint leaves, chopped, plus more for garnish

Directions:

1. Bring the water, quinoa, and salt to a boil in a medium saucepan. Reduce heat, cover and simmer until liquid has been absorbed and quinoa is tender but still chewy, about 15 minutes. Transfer to a large bowl; fluff with fork and let cool.

2. Heat oil in large skillet over medium-high heat. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper, and add to quinoa.

3. Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve.

per serving: 286 calories, 13g fat, 36g carbs, 8g protein, 5g fiber

Source: Clean Slate by the editors of Martha Stewart Living

Disclosure: I received a copy of Clean Slate: A Cookbook and Guide: Reset Your Health, Detox Your Body, and Feel Your Best and the Martha Stewart Collection white dishware at no cost. All opinions expressed here are solely my own, as always. This post contains affiliate links.

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Chickpea & Vegetable Tagine

Leah Short — Mon, 23 Jun 2014 11:22:58 +0000

It should come as no surprise that I’d make this Chickpea & Vegetable Tagine. It’s got a lot of my usual suspects: zucchini, chickpeas, spices, a little weirdness. I refer to the cinnamon as part of the weirdness. I love finding recipes with something you wouldn’t expect. This dish packs a hearty punch and at 278 calories per serving, that is a steal!

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Spicy Grilled Shrimp with Quinoa Salad

Leah Short — Mon, 29 Jul 2013 13:13:00 +0000

I’m really kicking myself that I’ve had this recipe bookmarked for a few months and just now got around to making it. It completely rocked my world. Yeah, a dish with quinoa was that earth-shattering. Who knew? When I was making my list of ingredients I kept thinking this Spicy Grilled Shrimp with Quinoa Salad looked so familiar. I finally realized that my friend Julie over at Table for Two had made it earlier this month. Now I was really excited about firing up the grill!

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