Machu Picchu (Steamed Veggies with Quinoa and Chili Cashew Cream Sauce)

Last year for her birthday, Emily wanted to go to a restaurant in Salt Lake called Cafe Supernatural. It was so so good! The food was so fresh and while it was pretty simple, it was still delicious. We ordered two dishes: the Machu Picchu and the Mesa Azul. The Mesa Azul consisted of a couple of blue corn winter squash tamales with pumpkin seed mole and a side of greens. I am still trying to figure out how to make that one. The other was vegetables with quinoa and a cashew cream sauce. Really good. We decided we wanted to try to make it at home, and came up with this recipe after adapting some of the recipes we saw for cashew cream sauces on the internet. Just because it's simple doesn't mean it isn't good. Try it!

Cashew Cream Sauce
1 1/2 C raw cashews, soaked in water for a few hours
juice of 1 lime
1 t chili powder
1 1/2 C vegetable broth (I used bouillon and water)
salt to taste

Drain water from cashews. Blend all ingredients for sauce until smooth. Transfer to small sauce pot and cook over medium heat until thickened. Stir the sauce while warming to prevent it from burning. Adjust seasoning to taste.

Vegetables and quinoa
Assorted Steamed Vegetables: We used a couple carrots, a couple summer squash (zucchini and yellow), 3 or 4 sliced potatoes, and some cauliflower. We steamed each veggie individually.
3 or 4 C cooked quinoa (2 c uncooked quinoa and 4 c water brought to a boil. Cook on low for about 20 minutes or until water is absorbed. Let rest for a few minutes before serving.)

To Serve: In a bowl, top quinoa with steamed vegetables. Pour cashew cream sauce over the top of vegetables. Eat and enjoy!

Asian Quinoa Salad

Ok, so I know it looks like all I do is make desserts based on my recent track record of posts, but in reality, I generally am a pretty healthy eater. My roommate and I sign up for Bountiful Baskets each week, and by the end of the week, we are somehow out of all the fruits and vegetables we got at the beginning of the week. Anyway, a few weeks ago, someone gave us 4 cucumbers. Add that to the 3 we already had, and that felt like a lot of cucumbers. I don't really like cucumbers, so I was trying to find a recipe to use them, without making them the feature flavor. I ran across this recipe and decided to try it. It was perfect. The dressing hid the cucumbers well, and there were so many good vegetables in it. The flavors came together just right. This is definitely a keeper. Slightly adapted from twopeasandtheirpod.com.

1 1/2 cup quinoa
3 cups water
2 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
3/4 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

Combine water and quinoa  in a saucepan and bring to a boil. Reduce to a simmer and place a lid on pan. Let cook for about 15-20 minutes, or until water has been absorbed. Turn off heat, remove lid, and fluff up quinoa with a fork.
Add quinoa to the remainder of the salad ingredients. Combine dressing ingredients in a small bowl and whisk to combine. Pour over salad. May serve immediately or refrigerate. 

Lemon Herb Quinoa with Green Peas and Basil

Emily and I made this for the first time last August. We took it with us when we went up to the raspberry festival at Bear Lake. It was so good! We had been walking around all day, we were hot, tired and hungry. This filled us up quick, was so refreshing, and easy to eat. The original recipe comes from the Food 52 website.

1 c quinoa
2 c water
1 c green peas
1/4 basil, finely chopped
1/4 c hemp seeds
2 TBS olive oil
2 TBS lemon juice
2 teas lemon juice
1 teas maple syrup
1/4 salt
Pepper to taste

Bring quinoa and water to a boil. Reduce and simmer for about 15 minutes, or until water is absorbed and quinoa is done. Let sit for about 5 minutes.
Combine quinoa, peas, basil and hemp seeds. In another bowl, whisk together remaining ingredients. Pour over quinoa mixture, and stir to combine. Eat!

Tropical Quinoa and Black Beans

The original recipe for this comes from Robin Robertson's "Quick-Fix Vegan" cookbook, but I addapted it to make it stretch a little farther. Over all, it was really quite good, though I would consider adding a little more of each of the spice than is listed. Still, it is a really good go-to salad, and I am sure it would be great for potlucks.
1 cup quinoa
1 tablespoon vegetable oil
1/2 cup minced red onion
1/2 red bell pepper, minced
2 teaspoons grated fresh ginger
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander1/8 teaspoon cayenne2 can sblack beans, rinsed and drained
1 1/2 cups corn
Salt and black pepper
2 mangos, peeled, pitted and chopped 
2 tablespoons fresh lime juice
3 tablespoons minced fresh cilantro
Lime wedges, for serving (optional)

Cook the quinoa in a saucepan of boiling salted water until tender, 20 to 30 minutes.  Drain and set aside.

While the quinoa is cooking, heat the oil or water in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.  Stir in the ginger, garlic, sugar, thyme, cumin, allspice, coriander, and cayenne and cook, stirring for 1 minute.

Add the beans and reserved quinoa and season to taste with salt and pepper.  Stir in the mango, lime juice, and cilantro and cook for a few minutes to heat through. Serve hot (or just warm) with lime wedges, if using.

Black Bean, Sweet Potato and Quinoa Chili

I found this recipe on The Kitchn a few weeks ago. Since finding it, I think Emily and I have made it at least three times. So easy and so good too!

1 tablespoon olive oil
1 onion, chopped
5 garlic cloves, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground coriander
1 14.5-ounce can fire-roasted tomatoes
1/2 pound dried black beans, rinsed well
1 chipotle chile from a can in adobo, minced (I used a little chipotle chile powder instead)
1 teaspoon dried oregano
2 teaspoons kosher salt + more to taste
1 1/2 cups sweet potatoes (2-3 small), cut in 1/2-inch cubes
1/4 cup quinoa, rinsed and drained
sour cream, to top (optional)
green onions, chopped, to top (optional)
fresh cilantro, chopped, to top (optional)

Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.

Stir in the tomatoes with their juices, beans, chipotle pepper, and oregano. Add 5 cups of water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 - 4 hours (depending on the age of your beans).

After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, and salt. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick. Season to taste with salt and pepper. Serve with sour cream, cilantro, and green onion.

Pear Quinoa Spinach Salad

 

1 cup dry quinoa 

2 cups water 

4 cups washed baby spinach leaves 

1 pomegranate, seeded

1 ripened avocado 

1 pear

Bring quinoa and water to a boil on the stove. Reduce heat, cover pan, and let simmer for 10-15 minutes until water is absorbed. (You can also cook the quinoa in a rice cooker. While quinoa is cooking, cut pear and avocado into bite sized pieces. In a large bowl toss warm quinoa and remaining salad ingredients in a large bowl. Add dressing if desired (recipe follows) 

Mustard vinaigrette dressing
2 Tbs extra virgin olive oil
2 Tbs balsamic vinegar
2 TBS stone ground mustard (or whatever mustard you have)
Juice of 1/2 lemon
Salt and pepper to taste