Blueberry Basil Quinoa Tabouli Salad

Today was one of those days where I felt like I needed a break from too much rich food.  Too many sweets and indulgence on Saturday was the problem, but luckilly I had lots of fresh produce in my fridge.  Nothing but fresh, cool vegetables or fruit was sounding good to me for dinner.  I had a large container of blueberries from Wisconsin that were some of the best I have tasted in years, plus a large pile of cucumbers from my Grandpa's garden so I decided that those two things needed to be included in whatever I decided to make.  For some reason quinoa tabouli came to mind.  It is a favorite of mine in the summer, classic, or a twist changing up the veggies and dressing.  Although I had some tomatoes from my Grandpa's garden as well, I decided swap them out for blueberries to be a little different and not make classic tabouli this time! 

I threw in basil and toasted almonds, and it was delicious!  It was a little like original tabouli in that it contained mint, cucumbers, lemon and garlic, but it was something a little different as well!  I had used a mixture of black and white quinoa because I enjoy both, but it made the salad a little more appealing to the eyes as well as the taste buds.  It was fresh, and like something you would enjoy at a spa, or a light dinner to leave you feeling healthy.  The berries provided welcome little tart sweet pops of flavor among the savory ingredients! So much for feeling yuck from over indulgence.  Here is the recipe if you would like to try it!

Blueberry Basil Quinoa Tabouli Salad

2 cups water

1 cup quinoa, rinsed (I used a mixture of black and white)

1 cup fresh organic blueberries

1 large cucumber peeled, seeded and diced small

2 scallions, sliced

1/2 cup fresh organic basil leaves, minced

1/4 cup fresh organic mint, minced

3/4 cup toasted almonds

2 Tbsp olive oil

1/4 cup plus 2 Tbsp lemon juice
1 Tbsp lemon zest
1 large garlic clove, minced
sea salt
freshly ground pepper

Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool. When quinoa is cool, combine with the berries, cucumber, basil, scallions, and almonds. Whisk together olive oil, lemon juice, lemon zest, garlic, and sea salt and freshly ground pepper to taste. Toss dressing with salad, and chill.

Rhubarb BBQ Tofu with Roasted Asparagus and Green Garlic Quinoa

Tis the season for BBQ!  Just because I am a vegetarian doesn't mean that I can't enjoy it as much as the people slathering it on chicken, pork and beef!  I love BBQ tofu, especially of the fruit based variety, so when I had a large amount of tofu last weekend, I knew what to do with it...make BBQ sauce for some tofu!  The rhubarb contriubuted a nice tangyness that doesn't come from other fruit or veggies I normally inculde in sauce. 

I decided to serve the BBQ tofu with roasted asparagus quinoa since I had bought some delicious tender locally grown asparagus.  I laced the salad with green garlic, and lots of lemon for a pop of flavor.  It was a nice accompaniment to the sweet and tangy tofu!  As a whole it screamed SPRING without being a salad.  I suppose it is nearly summer and the rhubarb and asparagus are nearly gone, so might as well enjoy them while they are available!  Here is the recipe if you would like to try some for yourself!

Tofu in Rhubarb BBQ Sauce

Serves 2

1 10 oz block firm tofu, diced

peanut oil

1 Tbsp peanut oil

2 cups organic rhubarb, diced

1/2 cup shallots, chopped
2 cloves garlic, minced
1/4 cup fresh orange juice
2 Tbsp agave nectar
1 Tbsp tamari
2 tsp mustard of your choice
2 Tbsp mirin
sea salt to taste

Preheat oven to 475 degrees.  Line a baking sheet with foil, and toss tofu with just enough peanut oil to coat.  Place on baking sheet, and bake until starting to brown at edges.  Remove from oven.  Meanwhile, Add 1 Tbsp peanut oil to a large saucepan over medium heat.  Add shallots, and saute until soft, about 5 minutes.  Add rhubarb and garlic, and saute until fragrant, 1 minute, then add orange juice, agave nectar, tamari, mustard, and mirin, along with sea salt to taste and let simmer for about 15-20 minutes until the rhubarb is soft and starting to break up.  Remove from heat and puree until smooth.  Serve sauce over tofu! 

Roasted Asparagus and Green Garlic Quinoa

Serves 2

1 cup water
1/2 cup uncooked quinoa, rinsed
1 cup asparagus, cut into 2 inch pieces
1 Tbsp lemon zest
juice of 2 lemons
2 Tbsp olive oil
2 Tbsp fresh rosemary, minced
1 Tsp fresh thyme leaves
2 green garlic, thinly sliced
3/4 tsp sea salt or to taste
freshly ground black pepper

Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool. Preheat oven to 475.  Line a baking sheet with foil, and spray with non-stick spray.  Toss asparagus with just enough olive oil to coat, and spread out on sheet.  Roast until starting to brown and tender, about 10-15 min.  Let cool to room temp.  When quinoa is cool, combine with asparagus, lemon juice and zest, olive oil, rosemary, thyme, green garlic, and sea salt and freshly ground black pepper to taste.

Black Quinoa and Root Vegetable Stew with Tofu

I came across some black quinoa recently and decided to buy it thinking something interesting could be made with it!  My favorite way to use quinoa would have to be in a tabouli, but since I enjoy tabouli more in the warm months I decided to use the quinoa in a little different way than I normally would.  My friend Gabrielle, who cooks wonderful vegetarian dishes, and who I work with at the deli had told me about using quinoa in a soup she had recently made, and I loved the idea so I decided to borrow it!  I thought the black quinoa would be a nice change from the usual grains used in soups and stews. 

I was in craving Asian flavors so I decided to make my stew with a miso and mirin laced broth, and throw in some delicious roasted root vegetables.  I finished the stew off with some mustard greens and baked tofu I had made and although it wasn't the prettiest to look at it was amazing to eat!   I was sharing it with my Mom who was skeptical about how tasty it would be, her not being a fan of root vegetables, but she loved it!  It was one of those things where you taste it and go this is good.  Take another bite and go this is really good, and finally this is awesome!  The savory flavors of the broth combined with the nutty quinoa, chewy tofu and sweet root vegetables is a perfectly composed symphony of a stew!  It is warming and comforting, and dare I say it comfort food!  Without being unhealthy of course.  Here is the recipe if you would like to enjoy it for yourself! 

Black Quinoa and Root Vegetable Stew with Tofu

Serves 2

Tofu:

1 10 oz block firm tofu, cut into small triangles

1/4 cup vegan worchestershire sauce

1/4 cup tamari

1 tsp minced garlic

Quinoa:
1 1/2 cups water

3/4 cup black quinoa

Veggies:
1 1/2 cups sliced rutabagas
1 1/2 cups carrots, sliced on the diagonal
peanut oil

Stew:
1 Tbsp peanut oil
2 shallots, sliced
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
1/4 cup mirin
4 cups vegetable stock
2 Tbsp tamari
2 Tbsp white miso
a few large leaves mustard greens or kale
sea salt to taste

Preheat oven to 475 degrees.  Line 3 sheet pans with foil, and spray with non-stick spray.  Toss tofu with worchesetershire sauce, tamari, and garlic until well coated, then spread out on one of the sheet pans.  Place in the oven and bake until crispy and starting to brown at edges, about 15 minutes.  Remove from oven and set aside. 
Meanwhile, to prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and set aside. 
To prepare roasted veggies, toss rutabagas and carrots with peanut oil, then spread out on 2 remaining sheet pans.  Roast for 15-20 minutes until starting to brown at edges and tender.  Remove from oven and set aside. 
Meanwhile, heat 1 Tbsp peanut oil in a large stockpot.  Add shallots, and saute until softened, about 5 minutes, then add the garlic, thyme and rosemary and saute until fragrant about 1 minute more.  Add mirin, stock, and tamari, and bring to a simmer. Add root vegetables and cook for about 15 minutes to allow flavors to develop.  Add cooked quinoa, tofu, and mustard greens along with sea salt to to taste.  Cook until tofu and quinoa are heated through and mustard greens have wilted.  Serve hot!
 

Golden Quinoa Salad

I do not like calling things "healthy", but I do enjoy eating healthy things if that makes sense.  For some reason the word healthy sounds like unappetizing bland food, but it doesn't have to be.  I was feeling like I needed something protein packed and energizing, and well I guess you could say nutritious, so I got to work creating a grain salad.  Since quinoa is a powerhouse, I thought it would be the perfect base for my salad.  I raided my fridge and came up with a color scheme, gold!  Mostly because I needed a bit of sunshine, even in my food being that it is winter.  I grabbed a golden beet, a carrot, some golden raisins, as well as some pecans, and walnuts for protein.  For my dressing I made a citrus vinaigrette laced with tumeric to give my salad a lovely color.  The finished salad was delicious but most importantly it was satisfying and beautiful!  The bright citrus along with the toasty nuts, sweet raisins and crunchy veggies was wonderful!  Here is the recipe if you would like to eat a bit of sunshine!

Golden Quinoa Salad

Serves 3

2 cups water

1 cup uncooked quinoa, rinsed
1 medium golden beet, cut julienne
1 large carrot, cut julienne
1/2 cup toasted walnuts
1/2 cup toasted pecans
1 cup golden raisins

Dressing:
2 Tbsp orange juice
2 Tbsp lemon juice

2 Tbsp rice wine vinegar

1 Tbsp maple syrup
1 Tbsp olive oil
1 tsp tumeric

1 tsp dried thyme

1/2 tsp sea salt or to taste

freshly ground pepper to taste

Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool. When quinoa is cool, combine with the beets, carrots, walnuts, pecans, and raisins.  Whisk together dressing ingredients, and pour over salad.  Toss to combine, and for best flavor let sit a few hours or overnight in the fridge before serving. 

Tabouli with Mango?

I love tabouli!  Especially when it is made with quinoa to make it more nutritious.  So I was feeling like some tabouli, but I had no tomatoes, parsley or mint, which to me are essentials in a classic tabouli.  So I decided to improvise and make tabouli with mango in place of the tomatoes and basil in place of the mint and parsley.  I threw in a few pine nuts as well...since this was becoming a non-traditional tabouli anyhow.  What resulted from my throw together tabouli was a super refreshing summery salad which I will definately be making again until the cool weather comes back in the fall.  Try it out if you would like a little different take on the classic grain salad!

Mango Basil Quinoa Tabouli Salad

2 cups water

1 cup quinoa, rinsed

1 large mango, diced small
1 large cucumber peeled, seeded and diced small
2 scallions, sliced
1/2 cup fresh basil leaves, minced
1/2 cup toasted pine nuts
2 Tbsp olive oil
1/4 cup plus 2 Tbsp lemon juice
1 Tbsp lemon zest
1 large garlic clove, minced
sea salt
freshly ground pepper

Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool. When quinoa is cool, combine with the mango, cucumber, basil, scallions, and pine nuts. Whisk together olive oil, lemon juice, lemon zest, garlic, and sea salt and freshly ground pepper to taste. Toss dressing with salad, and chill.