Another quinoa salad! Obviously, I can’t get enough. It’s just that they’re so easy, and perfect for lunch. Walking through Trader Joe’s one day, I saw that they had a bag of frozen artichokes, and I’ve been wanting to use them- this salad was perfect for it.
Artichoke, Mint and Cilantro Quinoa Salad
Adapted from: Easy Everyday: Simple Recipes
1 cup cooked quinoa
6 cherry tomatoes, halved
2 marinated artichoke hearts*
3 green onions, chopped
1 15-oz can of chickpeas, drained and rinsed
1/3 cup grape seed oil (can use olive oil)
1 tbsp sherry vinegar
juice of 1 lemon
salt & pepper to taste
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
2 tbsp fresh cilantro, chopped
1 tbsp fresh chives, chopped
Cook quinoa according to box directions. Then put the quinoa in a bowl, add the tomatoes, artichoke hearts, green onions and chickpeas.
In a separate bowl make the dressing. Mix the oil, vinegar and lemon juice and beat with a fork. Season with salt and pepper to taste. Add the dressing to the quinoa mixture. Then top with herbs, and toss.
* You can used the one’s from the can, drained and halved.
This will be a dish we’ll have to remake. It was amazingly delicious- and healthy (recipe was from Cooking Light). And it was beautiful to look at (colorful and vibrant), I almost didn’t want to eat it since it would ruin it! And it was spicy and had cilantro- so we both enjoyed it. Do I need to convince you any more? Just try it, I’m sure you’ll fall in love with it too.
Spicy Vegetable Noodles
Adapted from: Cooking Light Magazine
10 oz rice noodles
4 tbsp peanut oil
2 cups carrots, julienne cut
10 garlic cloves, minced
2 red bell peppers, cut into slices
1 cup green bell pepper, cut into slices
10oz cremini mushrooms, sliced
3 tbsp lemongrass, chopped
1 tbsp ginger, chopped
1 tbsp red curry paste
2 tsp ground cumin
1 cup vegetable broth
1/2 cup water
5 tsp soy sauce
1 tsp salt
3 green onions, sliced
1/3 cup cilantro, chopped
Cook noodles according to package directions. Meanwhile, heat 2 tbsp peanut oil on a skillet over medium heat. Add carrots and garlic to the pan, saute for 2 minutes. Add bell peppers to the pan and saute for another 2 minutes. Remove the mixture from the pan, set aside. Heat the rest of the peanut oil in the pan. Add mushrooms and saute for 2 minutes. Add the lemongrass, ginger, curry paste and cumin. Cook for 1 minute and stir constantly. Add the broth, water, soy sauce and salt. Bring to a boil, cover, reduce the heat and simmer until the sauce thickens. Finally, combine the noodles, carrot mixture, green onions and the sauce. Divide between 4 bowls and top with cilantro.
Sometimes everyone needs a little more green in their lives- and this recipe is defeinitely green! Different cheeses can be substituded in the chiles, depending on your liking. This can be a side dish- or a main dish. Although, the amount of rice and cheese was perfectly filling. You can also change up the heat level of this recipe- jalapenos can be excluded, or more heat can be added.
Chile Reyenos with Rice
Adapted from: So Good and Tasty Blog
4 poblano chiles
1/8 lb smoked cheddar, shredded
1/8 lb smoked mozzarella, shredded
1 cup parsley, chopped
1 cup cilantro, chopped
1/2 onion, chopped
5 garlic cloves, chopped
2 jalapenos, chopped
2 cups rice
3 cups 1% milk
2 tsp salt
1 tsp red pepper flakes
Preheat oven to 425 degrees. Lay the whole peppers on a pan, and place it in the upper third of the oven. Roast them for 10 minutes, and then turn them over. Roast for another 15 minutes, make sure all the sides are evenly roasted. Once they are roasted, take them out of the oven and let the cool. Remove the stem and seeds from the chiles; cut in half. Divide both of the cheeses between the 4 poblano peppers. Set aside.
In a food processor combine parsley, onion, garlic, jalapenos and 1/3 cup of water. Blend thoroughly.
In a saucepan, heat the milk with the salt. Once the water has began boiling, add the rice. Turn down the heat to low and cook. After 5 minutes, add the parsley mixture from the food processor. Stir, and then cover; cook for 25 minutes. Meanwhile, place the chiles into the oven for about 5 minutes- or until the cheese has melted. When the rice is done, transfer to the serving dish. Then place a poblano chile on top. Sprinkle with red pepper flakes.
I love Mexican food, especially cheesey goodness. And this meal is perfect for that! I actually tried it for the first time over a year ago in order to try cooking with polenta, and it was a hit. In addition, it’s a great middle of the week meal which you can prepare, and then bake when needed. It’s also an easy one which allows you to play with the ingredients. Instead of soy chorizo you can use the actual meat, or add another type of meat. The vegetable can also be changed based on your preferences.
2 (16 oz) tubes of cooked polenta
1 package of soy chorizo
2 (15 oz) cans of black beans, rinsed and drained
1 cup of frozen veggies each: peppers, zucchini, corn
1 large onion, chopped
1 jalapeno pepper, chopped
2 tbsp olive oil
1 cup shredded Mexican cheese
1/2 cup enchilada sauce
1/4 cup cilantro
Heat olive oil in a saute pan, add onion, jalapeno and veggies. Lightly grease a 9×12 inch pan. Spread 1/2 of the polenta on the bottom of the pan. Then sprinkle 1/2 of the chorizo, 1/2 of the cheese, 1/2 of the beans, 1/2 of the veggies, and 1/2 of the enchilada sauce. Repeat with a 2nd layer. Bake for 30 minutes at 350 degrees. Garnish with cilantro.
I have a hard time using sweet potatoes, but it makes for a great side dish. So when I found this recipe to add to dinner, I decided to try it. The cilantro gives the sweet potatoes a refreshing flavor, especially with the sweetness of the potato. Although this is a dish that’s best served warm.
Sweet Potatoes with Chili Dressing
Adapted from: The Vegan Table Cookbook
4 medium sweet potatoes, peeled and cut into sticks
1 large red onion, sliced
10 tbsp olive oil
salt & black pepper
2 tsp paprika
2 tsp cumin
2 tbsp lime juice
1/4 cup fresh cilantro, chopped
Heat over to 400 degrees. Put the sweet potatoes and red onions on a baking sheet, drizzle with 4 tbsp olive oil, sprinkle with salt and pepper, toss to coat. Roast, turning over once, until the potatoes are crisp and brown outside and tender inside, and the onions are brown and soft, 35-45 minutes. Meanwhile, whisk together 6 tbsp of olive oil, cilantro, paprika, cumin, and lime juice. Remove from the oven and pour over the dressing. Toss the warm vegetables with dressing. Serve warm at room temperature.