Roasted Jalapeno Quinoa Salad

Quinoa is one of my new favorites... This turned out to be really yummy. The longer this salad can sit in the fridge, the better....

Roasted Jalapeno Quinoa Salad

5 jalapenos. roughly chopped
1/4 cup plus 1 tsp. olive oil
Salt
1 cup quinoa, rinsed well
2 cups vegetable broth
1/4 cup lime juice
4 green onions, white & light green parts, thinly sliced
1/4 cup chopped fresh flat leaf parsley

Put quinoa and broth into a medium sauce pan and bring to a boil. Reduce heat to a simmer, cover and cook until all liquid is absorbed, 20 minutes. Transfer to a large bowl to cool.

Meanwhile, preheat oven to 400 F. In a bowl, toss chopped jalapenos with 1 tsp. olive oil and sprinkle with salt. Transfer to a baking sheet and roast until soft and slight blackened, 20 minutes. Set aside to cool.

Whisk together lime juice, salt & 1/4 cup olive oil. Pour dressing over quinoa, add jalapenos, green onions and parsley and toss gently to combine.

Let chill for at least an hour and up to 24 hours.

Guilt Free Chili

This was my first time of cooking with meatless ground and I am really impressed with how good this turned out. The texture, flavor and consistency all resembled meat - I honestly don't know if people would know if I didn't tell them (although I would NEVER do that!). If you eat meat, you can substitute lean ground turkey, beef or chicken in place of the meatless ground.

1 large red onion, chopped
2 tbsp. chili powder
2 tbsp. ground cumin
1 tsp. salt
1 red bell pepper, chopped
1 green bell pepper, chopped
2 large zucchinis, chopped
2 jalapeno peppers, seeded and minced
1 - 8 oz. can tomato sauce
1 can Rotel, drained
1 - 12 oz. package Yves Meatless Ground
1 can black beans, rinsed & drained

Heat a soup pot over medium high heat, spray liberally with cooking spray and saute the onion until soft, about 4 minutes. Add chili powder, cumin, minced garlic, salt, jalapenos, and Rotel and continue sauteing. Add chopped bell peppers and zucchini and continue to cook. When vegetables are beginning to get soft, after about 10 minutes, add the "meat", tomato sauce and beans. Turn heat to medium low, partially cover, and let simmer 1 hour.

Serves 6.

Salmon Shrimp Burgers with Succulent Swiss Chard & Quinoa

Salmon Shrimp Burgers
• 1 lb. skinless salmon filets
• 1/4 lb. medium shrimp, peeled & deveined
• 1 tsp. dried basil
• 1/4 tsp. ground thyme
• 2 tbsp. Dijon mustard
• 1/4 tsp. salt
• Fresh ground pepper

Cut salmon into chunks and add to a food processor with shrimp. Pulse a few times, then process until coarsely ground.

Scoop salmon mixture into a large bowl and stir in basil, thyme, mustard, salt & pepper.

Form into 4 patties, making a thumb indentation in one side of each patty.

Spray large skillet or grill pan with non-stick spray over medium heat. Add the patties and cook, 4 minutes on one side, turn and cook another 4 minutes.

Succulent Swiss Chard & Quinoa
• 1 cup Quinoa
• 2 cups Vegetable Broth

• 2 tbsp. olive oil
• 1 tsp. chopped garlic
• 1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
• 1/4 tsp. paprika
• 1/4 tsp. ground nutmeg
• 1/2 tsp. ground cumin
• Freshly ground black pepper
• 1 tsp. Worcestershire sauce
• 1/2 cup vegetable broth

Bring Quinoa and 2 cups broth to a boil. Lower heat to a simmer, cover and cook until all of the liquid is absorbed, 15 minutes.

In a large skillet, heat olive oil over medium-high heat. When oil is hot, add the garlic and cook until fragrant, 1 minute. Add the greens to the pan and let them wilt. Season the greens with paprika, cumin, nutmeg, fresh ground pepper and Worcestershire sauce. Add 1/2 cup broth and simmer for a few minutes.

Spoon greens & sauce over quinoa and serve with a patty

Serves 4.

Quinoa Rolls

• 1 cup quinoa
• 2 cups water
• 3 teaspoons salt
• 1 1/2 tablespoons active dried yeast
• 1 cup warm water
• 1/2 cup honey plus 1 tablespoon
• 1 cup vegetable oil
• 1 1/2 tsp. Egg Replacer mixed in 2 tbsp water or 2 eggs whites
• 2 cups whole wheat flour
• 4 cups bread flour
• 1 tablespoon Earth Balance, melted (butter if you eat dairy)

Place the quinoa in a pot with one teaspoon of salt and one tablespoon honey and cover with 2 cups of water. Bring to a simmer and cook for 15 minutes, until the quinoa has absorbed all of the liquid. Set aside and let cool enough to be able to mix with your hands. Reserve 1/4 cup of quinoa to use as a sprinkling on top of the rolls.

In a large bowl, dissolve the yeast in one cup of warm water. Add the remaining honey, egg replacer, and oil. Add 2 cups whole wheat flour and mix well. Add 2 teaspoons salt and 2 cups bread flour and mix well. Add quinoa (minus the 1/4 cup reserve) and 1 more cup of bread flour and knead dough, adding the last cup of bread flour.

Knead dough until dough is smooth and fairly stiff. Place dough in an oiled bowl and allow to rise until doubled in bulk, 2 hours.

Preheat oven to 425F.

Punch down the dough and divide into 13-16 pieces. Roll each piece into a ball.

Place rolls on a baking sheet. Brush the tops of rolls with melted butter, and sprinkle with reserved cooked quinoa and salt. Bake rolls for 10 minutes, then lower the temperature to 375 and continue to bake for 15-20 minutes or until they are golden brown.

Eat warm.

Sun-Dried Tomatoes, Shrimp & Penne

• 1/2 cup drained oil-packed sun-dried tomatoes, chopped
• 1 1/4 pound uncooked shrimp, peeled & deveined
• 1 tbsp. minced garlic
• 1/2 tsp. dried oregano
• 1/2 tsp. red pepper flakes
• 1 3/4 cups vegetable broth
• 1/2 cup dry white wine
• 2 tbsp. tomato paste
• 1 – 13.25 oz. box Dreamfields Healthy Carb Living Penne Rigate
• 3/4 cup finely grated soy mozzarella cheese

Cook pasta in a large pot of boiling salted water, until tender, about 12 minutes. Drain, return pasta to same pot.

Meanwhile, heat 1 tbsp. oil from the jar of sun-dried tomatoes in a large skillet over medium-high heat. Add sun-dried tomatoes, shrimp, garlic, oregano and red pepper and cook until shrimp are just pink, about 4 minutes. Transfer shrimp mixture to a bowl and set aside. In the same skillet, add broth, wine and tomato paste and boil until sauce thickens slightly, stirring occasionally, about 6-8 minutes.

Add shrimp mixture, sauce and cheese to the pasta. Toss over medium heat until warmed through and sauce coats pasta.

Serves 4.

Quinoa Burgers with Cajun Coleslaw

Quinoa Burgers
• 1/2 cup quinoa
• 1 cup vegetable broth
• 1/4 cup garlic hummus
• 1 1/2 tsp. tomato paste
• 1 tbsp. egg replacer
• 1 1/2 tsp. low sodium soy sauce
• 1/2 tsp. dried basil
• 1/4 tsp. ground thyme
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. sea salt
• 2 tbsp. wheat flour
• Fresh ground pepper

Bring broth to a boil, add quinoa, reduce heat, cover and simmer until all of the liquid is absorbed, about 15 minutes. Set aside to cool.

Blend all ingredients (including cooled quinoa) in a food processor until mixed well. Chill the mixture in the refrigerator for an hour or more.

Divide the mixture into 4 equal portions and form into patties. Heat a skillet over medium high heat. Liberally coat it with olive oil spray. Cook the burgers for approximately 10 minutes total, flipping a few times during the process.

Serve with the Cajun Coleslaw.

Cajun Coleslaw
• 1/2 cup Vegan mayonnaise (if you eat dairy, use Best Foods Light)
• 3 tbsp. whole-grain mustard
• 1/2 yellow onion, finely minced
• 1 jalapeno pepper, minced
• 2 tbsp. fresh minced Italian parsley
• 2 tsp. white vinegar
• 2 tsp. hot red-pepper sauce
• 1/4 tsp. Old Bay seasoning
• 1 - 16 oz. bag Three Color Deli Coleslaw

Combine all dressing ingredients except for the cabbage in a large bowl and mix well. Add cabbage, and toss well. Cover, and chill for at least 1 hour before serving.

Serves 4.

Calabacitas Polenta Casserole

• 2 tablespoons extra-virgin olive oil
• 1 – 15oz. can corn, drained
• 1 tbsp. chopped garlic
• 2 jalapeno peppers, seeded and finely chopped
• 2 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 large yellow onion, chopped
• 1 – 14.5 oz. can Fire Roasted diced tomatoes, drained of excess liquid
• 2 tsp. chili powder
• Salt and pepper
• 1 – 16oz. tube Basil & Garlic polenta
• 1 – 8oz. brick Soy Mozzarella cheese, grated

Preheat Broiler.

Slice the polenta into 1/4 – inch think rounds. Place on a baking sheet and broil until beginning to crisp, about 8 minutes. Turn each slice over and place back under the broil for another 5 minutes. Transfer the crisped polenta rounds to a single layer in a sprayed 9 x 13 baking pan.

Preheat oven to 500 degrees F.

Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, garlic, onion and jalapenos, and sauté 5 minutes. Add zucchini, yellow squash and corn, season with salt and pepper and chili powder; cook 7 to 8 minutes, stirring frequently. Add tomatoes and heat through, about 2 more minutes. Pour mixture over the polenta rounds and cover with shredded cheese. Cook 8 to 10 minutes, until cheese is bubbling and lightly browned.

Quinoa Salad

1/2 cup quinoa, rinsed & drained
1 cup water
1/4 tsp. salt

1 tsp. crushed garlic
2 tbsp. olive oil
2 tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper

1 small Roma tomato, diced
1 cup diced English cucumber
1/4 cup finely diced red onion

Bring the water to a boil. Add ¼ tsp salt & rinsed quinoa. Lower heat to a simmer and cook until all of the liquid absorbs, 10-15 minutes. Set aside to cool.

Mix the garlic, oil, lemon, salt & pepper in a small bowl and set aside.

Combine the tomato, cucumber and onion and mix well. Add the quinoa and dressing and mix well. Refrigerate until you’re ready to serve.

Serves 2 – 3.