Here is a dish that is simple, easy, healthy, and totally delicious.
All you do is mix together cooked quinoa, wilted kale, caramelized onions, eggs, and cheese; then bake until set.
It sets up a bit like a frittata. So simple!
Quinoa and Kale Crustless Quiche
adapted from Food 52
1/2 cup quinoa
1 cup water
2 tbsp olive oil
1 bunch kale, stems removed and cut into ribbons
1 sweet onion, thinly sliced
2 cloves of garlic, minced
1/2 cup shredded white cheddar cheese (or whatever you like)
3 oz reduced fat cream cheese (or Laughing Cow), cubed
salt and pepper to taste
Preheat the oven to 350 and prepare a 9" pie dish (either butter the dish thoroughly or spray with baking spray).
Rinse the quinoa. Combine the quinoa and water in a pan. Bring to a boil on medium-high heat and then reduce to a simmer. This will take about twenty minutes. Set aside.
Meanwhile, start to caramelize the onions. Heat the olive oil in a large saute on medium heat. When the oil is shimmering, add the onions. Slowly cook until the onions are soft and browned. Remove the onions from the pan, and place them in a large mixing bowl.
Add the kale into the hot onion pan. On medium heat, cook until the kale is wilted and bright green, about two minutes. Allow the greens to cool. Squeeze out any extra liquid using a sieve or a clean dish towel.
Add the kale, quinoa, garlic, cream cheese and cheddar to the mixing bowl. Stir the ingredients so that they are evenly distributed.
In a small bowl, whisk the eggs so that they are well combined. Pour over the quinoa/kale mixture. Stir until the egg clings to the greens. Add salt and pepper.
Pour the mixture in the prepared pie dish. Bake for about 45 minutes, until the top is golden and the pie has started to pull away from the edge of the baking dish. This dish is delightful hot, but even better at room temperature.
It's time for another vegetarian lunch dish with Melissa from Smells Like Brownies! Similar to our last lunch (post here) we went with quinoa and roasted butternut squash, but changed up the rest of the flavors. This time we added in broccolini, cherry tomatoes, pine nuts, and a delicious avocado cream.
We started out by cooking the quinoa and roasting the squash, which should take about the same time. We followed the directions and added the broccolini into the partially cooked quinoa to blanch, but it wasn't really cooking, so we put the lid on to steam it which turned it brown. Next time, I think I would blanch the broccolini in a separate pot from the quinoa.
This is a super quick and easy weeknight meal that works any time of year. Orange zest and juice tie the kebabs and pasta together and the sweet and tangy sauce for the chicken is delicious. Couscous cooks ridiculously fast, but you could use quinoa instead if you have more time to cook. You could also add whatever vegetables you like to it to change it up.
In my ever-continuing quest to find healthier foods, I stumbled across this recipe. Cupcakes, that are diet-friendly, in my favorite tropical flavor combo, made with only 5 ingredients! Yeah - these are awesome.
For the cake part, you only need 2 ingredients (only 2!) - cake mix and canned crushed pineapple. That's it! The pineapple takes the place of the eggs and oil making these super low-fat.
Now that Hurricane Sandy has passed us without incident, I can catch up on posting! Thanks to everyone for praying and thinking about us out here on the East Coast.
I have been trying to expand my repertoire of fish dishes beyond just salmon and discovered a really easy way to cook halibut. Wrapping it in parchment paper with with various other ingredients and baking it leaves it moist, flaky, and flavorful. Plus the presentation is really cool!
One combination that I really liked was lemon, cherry tomatoes, artichokes, olive oil, and basil. I made this right at the end of summer with super sweet cherry tomatoes - look at those colors!
A few weeks ago I posted about doing a roasted tomato pasta, but forgot to take a picture of the finished product! So when I saw these gorgeous local tomatoes at the market, I wanted to make it again.
So - toss with salt, pepper, olive oil and roast at 400 for 20 minutes or until they are bursting and caramelizing. I roasted mine ahead of time and stored them in the fridge until I needed them.
Then you just toss the hot tomatoes (I reheated mine when I was ready for them) with hot pasta and they will turn into a chunky sauce. Top with fresh basil and adjust for salt and pepper. That's it! Gorgeous, fresh, fast, and easy.
I don't normally cook a lot of seafood other than my usual seared salmon, but in the summer I do get cravings for it. The reason is unknown - maybe because it is light and refreshing, maybe because I wish I was at the beach. Either way, I have a couple of light and healthy Summer seafood recipes to share with you.
These shrimp tacos are filled out with a slaw of cabbage, corn, fresh squeezed orange and lime juice, and a dab of sour cream. A great balance between warm tortillas, hot shrimp fresh out of the pan, and cool, crunchy slaw - they are healthy, filling, and super tasty.
This next recipe combines two superfoods into one awesome meal for Salmon Burgers with Tangy Avocado Sauce.
It has gotten hot, hot, hot out here - plants and people alike are wilting in the heat. On days like these where you can't bear to be outside for more than 5 minutes, slaving over a stove is out of the question. These shrimp rolls are the perfect thing for oppressively hot days: fast, easy, cool, and refreshing.
All you have to do is mix together cold, cooked shrimp with celery, scallions, mayonnaise, and lemon juice. Put a piece of butter lettuce on a bun, top with the shrimp mixture, done! Dinner in less than 10 minutes.
Creamy Shrimp Rolls
adapted from Real Simple
Makes 4 rolls
1/4 cup mayonnaise
1 tbsp fresh lemon juice
kosher salt and pepper
1 1/2 lbs cooked medium shrimp, cut in half crosswise
2 stalks celery, chopped
1/4 cup sliced scallion greens
4 soft buns
1 small head butter lettuce, torn into pieces
In a medium bowl, whisk the mayonnaise, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Fold in the shrimp, celery, and scallions. Line the buns with the lettuce and fill with the shrimp mixture.