All About QUINOA! Pecan Raisin Quinoa Salad: Vegetarian, Vegan

ON A SIDE NOTE, I WOULD LIKE TO MENTION THAT THIS IS MY 100TH BLOG POST!! THANK YOU TO EVERYONE WHO HAS SUPPORTED ME THE PAST TWO YEARS. 

THANK YOU TO EVERYONE WHO READS CLEAN EATING TEEN!

Hey there Clean Eaters! I apologize for my absence this past week, with the holidays. I hope your Christmas (if you celebrate that) was fun, safe, and joyful.

After these crazy holidays, I'm sure many of you want some time to relax and just detox. I think today's recipe is perfect for that!

I don't know how you chose to balance out the holiday treats. I personally did my best on staying on track during the holidays, making healthy versions of sweets. Thanksgiving I did indulge with a slice of home made coconut cake, but other than that everything had been normal eating for me nutritionally!

Many people over-indulge during the holidays due to the abundance of food, sweets, and alcohol. This is probably why come January 1st, the top item on most resolutions lists is to get healthy!



But like I and anyone else who is participating in the No Excuse November Challenge with me... why start in January when you can start RIGHT NOW? Thanksgiving is over with. Christmas just passed. What is holding you back?

If you remember from my Thanksgiving recap, I posted a picture of my meal.



The above is pictured with some turkey, but the yummy looking stuff underneath is today's recipe!

Let's be honest here. I have a serious love for carbs... at least, the healthy kinds!

I LOVE quinoa. I have used it in previous recipes, it is the star of this one... and I am sure it will be used again soon!

Here are some stats on the super grain:

• Quinoa gives a lot of bang for its buck. For only 222 calories per cup of cooked quinoa, it gives over 8 grams of protein! 
• It actually is not a grain. It is related to dark leafy vegetables such as spinach, and is allowed in most Paleo life styles. 
• It is gluten free.
• It is a complete protein, having all essential amino acids. 
• Quinoa is high in manganese, magnesium, iron, copper and phosphorus. 

Thanks Marks Daily Apple for these facts !

Pecan Raisin Quinoa Salad

Serves 3-5

1/3 cup dry quinoa
3/4 cup+1/2 cup vegetable stock, unsalted
1 small onion, diced
1/3 bell pepper, diced
3/4 cup chopped mushroom
1 stalk celery, chopped
2 small carrots, chopped
1 small sweet potato, chopped and cooked (boiled or roasted) with skin
1/3 cup unsweetened raisins
1/3-1/2 cup shelled pecans (bits and halves)
TBSP coconut oil
1/2 TBSP herbs de province
TSP thyme, dried
2 TSP cumin
2 TSP garlic powder
2 TSP chili powder
pinch of salt

1) Bring 3/4 cups of stock and 1 TSP of cumin, garlic, and chili powder to a low boil. Add the dry quinoa and let it simmer until all the liquid has been absorbed. Set the pot aside.

2) Chop all your veggies, then melt your coconut oil over medium high heat. Saute the veggies (not the sweet potato) for about 3 minutes.

3) Add in the rest of your seasoning, as well as the quinoa and any leftover liquid. Cook for another 1-2 minutes.

4) At this point, toss in your raisins and your pecans. Stir in the rest of the stock.

5) Turn the heat down, and add the sweet potato. Cover the mixture and let the flavors meld together and the liquids to be absorbed for a few minutes.

6) Serve and enjoy!

I ate this salad hot, but it would also be fantastic cold. You could add some wilted spinach or kale if you wanted too!

Try this super detox salad and tell me how you feel after! Even if you aren't really "detoxing" per say, this is still a super easy meal or side dish.

How are you detoxing after the holidays?

Natalie 

Recipe!! Quinoa-Lentils and Squash- Vegetarian Friendly!

Hey there guys! 

So for two past WIAW, I had some yummilicious Lentil-Quinoa stuff. I couldn't decide on a name, but I decided on "Quinoa-Lentil" as one word, not two. Clever name or not, this stuff is AWESOME. 

Don't let the longer list of ingredients frighten you either. It really is not that much, and if you don't have the variety of squashes I had, just replace it with what you do have! 

As you know, I ADORE quinoa. I really love how the lentils and the quinoa create a nice, thick consistency. You would think this would end up runny (which it can, if you use too much liquid), but usually the two absorb the water and it turns out wonderful.

Similar to a recipe from quiet a while ago... though this time it doesn't have meat, and includes quinoa and a different method of preparation! 

Quinoa-Lentils and Squash 
Serves 4 

1 cup lentils, dry
1/4 cup quinoa, dry
1 stalk celery, chopped
1 large carrot, chopped
1/2 cup mushrooms, diced
1/2 cup bell pepper, diced
1/2 large onion, diced
2 pattypan squash
2 small zucchinis
1 medium yellow squash
1 large tomato, diced
handful leafy greens (spinach or kale work best)
2 bay leaves
2-3 springs fresh rosemary, optional
1/2 small can of unsalted tomato paste
1 TBSP garlic powder
1 TBSP Chile powder
1 TBSP cumin powder
Sea salt to taste
Dash of cayenne, optional
5 cups water or unsalted stock, plus more as needed
1-2 TBSP coconut or olive oil

1) Chop up your celery, onion, carrot, and mushrooms.

2) Heat your oil in a large pot over medium high heat. Toss in the veggies, and saute for about 5-6 minutes.

3) Add your dry quinoa and let it toast for 3-5 minutes, stirring often.

4) Add your 5 cups of liquid and your lentils. Mix in the spices, bay leaves, and rosemary. Bring to a low boil and cover.

5) In the meantime, chop up the rest of your veggies (aka the squash and tomatoes!)

6) After the lentil mix has been simmering for around 20 minutes, add your other veggies. Most of the liquid should be absorbed but not all of it. Add more liquid if needed.

7) Cover for another 15 minutes. Add more liquid at this point, usually around a cup. Stir in the tomato paste and again cover until the squash is tender.

8) Turn heat on low and add the greens to wilt.

Pretty easy if I do say so myself. And tasty... oh so tasty.

What have you been eating?
What ways to you use lentils, or quinoa?

Natalie