Tag Archives: quinoa

Chickpeas, Quinoa, and Kale

31 May

So I’m finally settled in my new apartment and I’m getting used to my new kitchen. I figured I’d try something brand new for my first big meal.

I found a book my cousin, Kristen, gave me for Christmas. It’s called The Vegan Girl’s Guide to Life by Melisser Elliott. As I was flipping through, I found the recipe section in the back for Moroccan Chickpea and Kale Tagine with Quinoa. My three favorite superfoods in one recipe! I ran to Whole Foods during my lunch break to pick up some ingredients.

Makes 6 to 8 servings.

Tagine

1 tbsp safflower oil

1 medium onion, diced

3 cloves of garlic, minced

2 medium carrots, cut in 1/4 inch rounds

1 teaspoon ground cinnamon

1 bunch kale, cut in strips

2 tsp cumin

1 tsp ground ginger

1/2 tsp coriander

1/2 tsp paprika

1/4 tsp cayenne pepper

1/2 tsp salt

1/4 tsp pepper

1 (14-oz) can of chickpeas, drained and rinsed

1 (14-oz) can of diced tomatoes

1 vegetable bouillon cube

2 cups water

1/2 cup raisins

Quinoa

1.5 quinoa, rinsed and drained

3 cups water

Preheat a large stockpot over medium heat, add the oil, then the onion, garlic, carrots, and cinnamon. Add the kale in handfuls, tirring to combine each batch. Cover the pot and allow the vegetables to soften for 5 to 7 minutes, stirring occasionally. Add the cumin, ginger, coriander, paprika, cayenne, salt, and pepper; stir for 1 minute until fragrant. Dissolve vegetable bouillon in boiling water. Add the chickpeas, tomatoes, broth, raisins; then bring to a boil. Cover when boiling and reduce the heat to low and simmer for 10 minutes.

While the tagine simmers, prepare the quinoa. In a small pot, add the quinoa and water, then cover and bring to a boil. Turn the heat to low and simmer, covered, until the water was absorbed (15 minutes). Remove the quinoa from the heat and keep it covered until ready to serve.

After the tagine has simmered for 10 minutes, remove the lid and simmer uncovered for 10 additional minutes, allowing some of the liquid to absorb. Turn off the heat and serve over a bed of quinoa.

It was unbelievably delicious. I couldn’t help myself from tasting all throughout the process. I wasn’t even hungry and I ate a full bowl. I can’t wait for leftovers for tomorrow’s lunch.

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Quinoa Kale Soup

17 Dec

Easy cold weather recipe –quinoa kale soup.

Look at the steam coming off of that soup!

I used a vegetable bouillon cube, some sautéed kale and carrots, and half a cup of quinoa.

Served with a side of fried tomatoes and sprouted toast with nutritional yeast.

 

TGIF. I plan to spend the rest of the night watching The Daily Show and knitting my scarf. And catching up on my sleep 🙂

Vanilla Quinoa Pudding

15 Dec

Goodbye fall semester, Hellooooo winter “break”.

“Break” is in quotation marks because I’m not actually going home during break. Instead, I’m staying in DC and working at the same place that I worked over the summer. I feel like when I stay in DC and come home only for a few days at the holidays, it makes them even more special.

I cooked a lot and blogged very little during my finals week. So now I have a ton of pictures and recipes that I want to talk about.

On November 16th, Yahoo! had Shine had an article about the benefits of quinoa. Inside, there was a recipe for Vanilla Quinoa Pudding. I made it for breakfast the next morning.

Vanilla Quinoa Pudding

3 cups of oat milk

1 tbsp vanilla extract

1/4 cup maple syrup

pinch of salt

1 cup quinoa

Rinse quinoa.

Mix milk, vanilla, maple syrup, and salt in a saucepan and set on simmer. Add quinoa and cook for 30 minutes, stirring frequently. Once thickened, remove from heat and allow to cool.

Serve warm or refrigerate.

*So I made some mistakes, as per the usual. I made a half recipe of this, and accidentally added 1/6 of a cup instead of 1/8 of a cup of maple syrup. It was way too sweet. Also, my quinoa never bursted like it was supposed to, so it was too crunchy.

But I’d make this again. The oat milk and maple syrup mixture made a caramel sauce that I could use on other things.

Raisins and coconut to top it all off.

This article is also a really great resource for vegan sources of iron. I’m off to buy myself some spirulina!

Pet Chickens

23 Nov

Just when you thought my family couldn’t get any weirder…

Some families have cats and dogs. My family has chickens.

It’s a pretty efficient system. My parents give them a place to live, feed them their plant-based table scraps, and in exchange, take their eggs to eat. As a vegan, I don’t necessarily condone eating eggs, but that’s more because I have a problem with the way that factory farms operate and the conditions the animals live in.

They’re all the same breed, so they all look the same. But three of them have names based on their personalities– Beaky Manuka is the nice one, BooBoo is my brother’s baby, and Bad Bird is the recluse. My parents chose the names.

When I go home and see my chickens, it reaffirms my decision not to eat meat.

Chickens get a bad reputation for being dumb, disgusting creatures. But my chickens are some of the smartest animals I’ve seen. They travel in flocks to protect themselves, are trained to come when called, and have a social order. For me, eating them would be like eating a cat. Even though I don’t own every cat in the world, I know enough about what they’re like to know I would be uncomfortable if I ate one.

So there you have it.

My parents had shrimp kabobs with dinner. I had a black bean burger instead.

There was quinoa with cilantro paste and baked asparagus on the side.

The asparagus was fantastic. I’ll have to bother my mom for the recipe tomorrow.

Homeward Bound

23 Nov

Obviously this post would have made a lot more sense if it had been done on my 5 hour bus ride last night, but the internet was sketchy and wouldn’t load WordPress.

I made myself one of the last black bean quinoa burgers, smothered it in ketchup, and toasted some sprouted bread and topped it off with hummus. I ate it on a bench in Bethesda. Classyyy.

I made this identical meal here.

Which obviously goes to show that presentation is everything when you’re serving food.

But I ate two really delicious bars on the way home. The first was a Larabar

They’re vegan, gluten-free, soy-free, and raw. They’re not too expensive ( I pay about $1.25 each for them) and they’re pretty filling. Plus, they’re sweetened with dates, come in a ton of different flavors, and have only three or four ingredients. What else could I want?

When we got to New York, I was still a little hungry, so I pulled out my Vegan Organic Food Bar. I bought it at Whole Foods on Sunday. I think I paid about 3 dollars for it, which is more than I usually pay for food bars, but it looked good and I wanted to try it.

I’d definitely recommend it. It reminded me of the PowerBars I used to eat at my piano lessons in 5th grade, but without the buckets full of sugar. I think I’m going to try to find wholesale ones on Amazon or through their website.

Take a look at those ingredients!

Black Bean Quinoa Burgers

3 Nov

I met Nick for a dining hall date today since it’s halfway through the semester and I’ve only used up 1/3 of my meal swipes.

Food choice wasn’t a part of my college decision, but I’m glad I ended up where I did. Having a dining hall with an impressive vegetarian section and at least two vegan options at every meal has made my college eating experience a lot more pleasant.

Garlic green beans, honey glazed carrots, whole wheat toast, and a giant spinach salad with broccoli, carrots, mushrooms, and sunflower seeds.

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My friend Alex and I try to cook dinner together whenever we can. Even though she’s a self proclaimed meatatarian, we still like to keep each other company in the kitchen. She made some chicken and mashed potato flakes tonight, and I made black bean quinoa burgers with sprouted bread, hummus, and avocado.

Recipe- I got this from a website, but I can’t remember where:

2 15 oz cans of black beans

2/3 cup cooked quinoa

1 tbsp ground flaxseed mixed with 3 tablespoons water

1/4 cup chickpea flour

3 cloves of garlic

soy sauce

salt, pepper, various other spices to taste

Drain black beans and coarsely mash them

While you’re doing this, boil 4/3 cups of water with the 2/3 cup of quinoa.

Mix the flaxseed and water and microwave on high for 30 seconds. This will give it an egg-like, binding property.

Mix the black beans with the quinoa, flaxseed, chickpea flour, garlic, soy sauce, and spices.

Next, form the mixture into patties and fry them in oil. I use safflower oil.

I made some sprouted wheat-berry toast with hummus to go along with the burgers and sliced up an avocado.

And I got to use my favorite plate – a scene with the Eiffel Tower. It was a present from my big 🙂

This recipe makes a ton of food. I currently have eight patties more in my fridge.