Day Seven: Quinoa Mac and Cheese

Mmm. Is there anything more comforting than really GOOD mac 'n cheese? No.  The answer is no. 

I researched dozens and dozens of recipes before I tackled this dish. I knew it would be tasty (let's face it, ANYTHING tastes great topped with melted cheese!) but I had an obstacle: my 9 year old daughter. It would be a tough enough sell  without adding the spices and veggies that I would like to use in this dish, so I decided to keep it simple, stupid.  I will give you my thoughts on alternate add-ins later on. Word. 

Ingredients

* 3 cups quinoa ( I used red and white) 

* 5 cups water or stock

* lots and lots of grated cheese (I used chedder, fresh parm, white cheddar and some feta) 

* 1 chopped tomato (or veggies of ypur choice) 

* 2 cups milk (any type but no fat free) 

* 2 tbsp butter or marg

* 2 tbsp ap flour

* 1/2 crumb bread crumbs (panko would be best but I used Italian)

* 1 tbsp melted butter or marg

* dried parsley and chives, salt and pep

Instructions

So I rinsed up three cups of quinoa and cooked it in some chicken stock until tender, about 15 minutes. 

Preheat your oven to 350 F and start the sauce. 

 Add butter to pot over medium heat and once bubbly, sprinkle in flour, stirring with a wooden spoon. It will get kinda goopy. All good. Slowy start adding in your milk, stirring contantly, until all milk is added then bring to an almost boil. 

Remove from heat and add grated cheese. Stir til melty and thick. Add your seasonings now! 

Now you can dump your cooked quinoa into the sauce and stir. This is where I added my chopped tomato. 

Pour into a greased baking dish and top with additional grated cheese (obviously) then mix your breadcrumbs with your melted butter and scatter over top. 

I baked it uncovered for 40 minutes but my oven runs a little on the cool side so check after 30 minutes!  I decided to throw it under the broiler for a couple of minutes but I really didn't need to... 

Slightly darker than I wanted but still tasted great!! This is what it looked like scooped into: 

I had it with a crisp green salad with feta and my home made Italian dressing. 

Of course, I sprinkled extra grated parm on my serving. My daughter had a dollop of sour cream, 'cuz that's how she rolls. And... she loved every bite! Triumph! 

It would be fun to add pesto or bruschetta to this dish, I think. Also just some hot sauce would be amazing!!

This concludes my 7 Day Quinoa Experiment. I hope that you have tried and enjoyed some of my recipes and I'd love to read any comments you care to leave. 

In all likelihood I will start a new blog in a few days... what the hell! 

Until then....😜

Day 6: Buffalo Quinoa Balls

I have to come clean: this recipe is totally ripped off from Pinterest. Totally.   This is where I found it: 

I made tiny changes but mostly I followed that recipe. So I give full credit for this recipe to Half Baked Harvest. Thanks for the kick ass recipe! I will make this again, and again....

Ingredients

* 2 cups cooked quinoa

* 1 cup mashed white kidney beans

*  1/2 cup bread crumbs (called for panko but I used Italian Bread Crumbs)

* 1 egg, beaten

* Salt, pepper and 4 tbls buffalo sauce ( recipe to follow) 

* I added dried parsley snd onion powder

Buffalo Sauce

* 1/4 cup hot sauce ( any kind) 

* 2 tbls melted butter

* 2 tbls olive oil

Instructions: 

Prepare the sauce. Mix melted butter, oil and hot sauce together in a bowl and set aside. ( Seasoning salt was an ingredient listed but I didn't use it) 

Mix together quinoa ball ingredients.  Form 30 - 35 balls with your hands, squeezing as you form. 

In a skillet, heat olive oil and brown balls in batches until crispy on all sides. Place on paper towels to drain then toss 4 - 5 balls in the buffalo sauce to coat then place on platter. Repeat until all balls are covered. 

These balls are delicious as an appetizer as is, maybe with ranch dressing for dipping. They can also be used, as the site I borrowed this recipe from suggests, as a topping for a garden salad. Like this: 

I will try it this way tomorrow, for sure. 

In the end, my Buffalo Quinoa Bites ended up looking like this: 

So yummy!!! 

I hope you try these balls....I know I will be making them again, often. I saw another recipe for these where the balls were baked instead of fried. I will try that next time just to cut back on the fat... I hope they come out as delicious!!! I will keep you posted!!  

Post Script: I turned the bites into this Anazing Salad for lunch... 

This idea was also stolen (borrowed?) from Half Baked Harvest but I tweaked it a little. I plated some lurvely red lettucefrom  the farmer's market, as well some tiny litty cukes then topped that with fresh green onion and chives from my garden. I reheated the buffalo bites and nestled them atop my salad, then I crumbled some feta over that. I then drizzled the whole thing with ranch dressing (just cheap ass no name bottled ranch) and a little more buffalo sauce. And, because it felt right, I sprinkled on some sunflower seeds.  Best. Salad. Ever! 😊

Day 5: Roasted Beet Quinoa Pizza

This: 😍

So awesome.  This was a gamble but it rocked. I picked up some lovely local produce at The Mill Market today, and I decided to use what I bought for today's quinoa experiment.  This roasted beet quinoa pizza may be the best pizza I've ever tasted. Legit.  I realize that qinoa is not really the star in this dish, but it IS an important ingredient. My friends told me people would pay good money for this pizza.  And then we ate the entire thing! 😜

Ingredients

* 3-4 roasted beets, sliced

*  beet greens, roughly chopped and sauteed in olive oil with onions and garlic

* 1/3 cup of cooked quinoa with a tablespoon of pesto mixed in

* pizza crust base (homemade or store bought) 

* 1/2 cup pesto (or more) 

* various amounts of grated mozzerella, swiss and fresh parmesan cheese, and a handful of crumbled feta (more is better) 

* salt, pepper, dried basil, chopped green onion and chopped fresh chives  

Instructions

Prepare your pizza crust and bake for ten minutes on 425 F.  Cool then spread pesto to cover. 

Scatter over your quinoa and spread evenly over crust. 

I used this delicious local pesto:  

Next, add your roasted beets. I roasted these on my bbq wrapped in tinfoil for 45 minutes). 

Next scatter the cheeses evenly and top with chopped green onions, salt, pepper and basil. 

Pop back into oven for 15- 20 minutes, checking often. Let sit  for five to ten minutes before slicing.

You're welcome. 

Day 4: Asparagus and Shrimp Quinoa Risotto

Dang. Just look at this: 

Right??

It surpassed my wildest hopes... it quite simply kicked ass. A few things: 1) This would be just as amazing vegetarian. Just omit shrimp (duh) and use veg stock instead of chicken. I would possibly add more asparagus or a few chopped tomatoes and things would be amawwzing.  2) I have never used cream cheese in risotto before, and I feel like an idiot now. Just, wow.  3) I browsed the net and noticed that many people make "cheater" quinoa risotto by simply using pre-cooked quinoa and just adding stuff to it. That may do the trick, but the results of the tried and true "ladle of stock at a time" method are so perfect that it just might be worth the extra time. And stirring😜

Ingredients

* 1 1/2 cups rinsed quinoa (I used red and regular quinoa) 

* 6- 8 cups stock ( I used chicken) 

* one cup white wine (or more stock if you don't do wine) (shudders) 

* chopped onion and chopped fresh garlic (I used like 6 cloves...😜)

* 1/2 pound raw shrimp ( or use coojed and just add at end) 

* bunch asparagus

*whack- loads of fresh grated parm ( I used at least on cup) 

* salt, pepper, basil,bay leaf, fresh lemon, chopped green onion and chopped chives

* olive oil, butter, 1/4 pkg cream cheese

Instructions

Sautee onion and garlic in oil a few minutes, add butter, then drained quinoa

Sautee quinoa a few minutes, stirring. Add wine, half cup at a time. This is medium heat.

Meanwhile, bring stock to a low boil and add shrimp. Simmer until pink then strain out and put aside. Return stock to medium heat. 

When wine is absorbed, add a ladle of chicken broth and your seasonings. Stir, cover, but stay close! 

Contine to add stock a ladle at a time until fully absorbed. Stir often and lid when you can.  Add your asparagus at this point and a little more white wine if needed. At this point add your butter and cream cheese. 

See that meltiness?😜

Dump in your cooked shrimp, your grated parm and sqeeze half your lemon in. Stir and taste. Adjust seasonings. Add chopped green onion and chives and fresh  basil if you have some! (I didn't) 

That's about it. Once on your plate add MORE fresh parm (obviously) and more fresh chives. Or basil if you have it ( I didn't). 

Et voila. Try not to lick your plate. 

That's just nasty!! 

Soooo yum!! 

Day 4: Asparagus and Shrimp Quinoa Risotto

Dang. Just look at this: 

Right??

It surpassed my wildest hopes... it quite simply kicked ass. A few things: 1) This would be just as amazing vegetarian. Just omit shrimp (duh) and use veg stock instead of chicken. I would possibly add more asparagus or a few chopped tomatoes and things would be amawwzing.  2) I have never used cream cheese in risotto before, and I feel like an idiot now. Just, wow.  3) I browsed the net and noticed that many people make "cheater" quinoa risotto by simply using pre-cooked quinoa and just adding stuff to it. That may do the trick, but the results of the tried and true "ladle of stock at a time" method are so perfect that it just might be worth the extra time. And stirring😜

Ingredients

* 1 1/2 cups rinsed quinoa (I used red and regular quinoa) 

* 6- 8 cups stock ( I used chicken) 

* one cup white wine (or more stock if you don't do wine) (shudders) 

* chopped onion and chopped fresh garlic (I used like 6 cloves...😜)

* 1/2 pound raw shrimp ( or use coojed and just add at end) 

* bunch asparagus

*whack- loads of fresh grated parm ( I used at least on cup) 

* salt, pepper, basil,bay leaf, fresh lemon, chopped green onion and chopped chives

* olive oil, butter, 1/4 pkg cream cheese

Instructions

Sautee onion and garlic in oil a few minutes, add butter, then drained quinoa

Sautee quinoa a few minutes, stirring. Add wine, half cup at a time. This is medium heat.

Meanwhile, bring stock to a low boil and add shrimp. Simmer until pink then strain out and put aside. Return stock to medium heat. 

When wine is absorbed, add a ladle of chicken broth and your seasonings. Stir, cover, but stay close! 

Contine to add stock a ladle at a time until fully absorbed. Stir often and lid when you can.  Add your asparagus at this point and a little more white wine if needed. At this point add your butter and cream cheese. 

See that meltiness?😜

Dump in your cooked shrimp, your grated parm and sqeeze half your lemon in. Stir and taste. Adjust seasonings. Add chopped green onion and chives and fresh  basil if you have some! (I didn't) 

That's about it. Once on your plate add MORE fresh parm (obviously) and more fresh chives. Or basil if you have it ( I didn't). 

Et voila. Try not to lick your plate. 

That's just nasty!! 

Soooo yum!! 

Day 3: Apple Quinoa Porridge

Mmmmm.... yummy comforting porridge...

I must say I will be making this frequently. However, in future I will keep some cooked quinoa in the fridge to speed things up in the morning! 

I was very un-measurey ( it's a word!) with this porridge but I will do my best to give you basic amounts. The main thing is to taste frequently and adjust according to your liking. 

Ingredients

* one cup rinsed quinoa

*  two cups water

*  one chopped apple

*  1/2 to one full cup milk of your choice

*  varying amounts of vanilla extract, maple syrup, cinnamon and brown sugar

* chopped fresh fruit and nuts for serving, optional

Instructions

So I had this very sad apple just hanging out, a cast off from my daughter's last school lunch.  What the hell, I thought, let's throw it in with the quinoa. Which is what I did. 

I brought the water to boil then added quinoa, apples, a sprinkle of cinnamon and vanilla. I simmered this, lid on, for ten minutes. I stirred often. Yeah, that's right. 

Next I added half the milk, some kick ass local maple syrup and a little brown sugar. 

I simmered this for another ten minutes, stirring frequently. Yes, frequently. 

Finally I tasted and adjusted the sweetness by adding more of every seasoning. That's just how I roll. 

I added chopped Ontario strawberries to my bowl along with some chopped roasted almonds and, obviously, more brown sugar. 

I enjoyed every bite. So, so much. Even my impossible 9 year old liked it! Please try this immediately. It makes enough for four fairly hungry people or two gluttons! 

Heading to camp for the day and bringing some quinoa soup and porridge with me. Tomorrow I will excitedly make asparagus quinoa risotto!! 

I picked these on a hub trail walk yesterday... pretty, right?? 😜

Day 2: Quinoa Sweet Potato Soup

This. Soup. Rocks. It really does. I meant to make risotto but this old favourite of mine was calling my name. A colleague gave me a recipe much like this two years ago and I have added/subtracted to my liking. I believe its influences are South African. Before you say " Peanut butter in my SOUP??!" and recoil in horror, please give this comforting soup a try. You will be ever so glad you did. 😜

Recipe

I happened to be making some lovely homemade chicken stock so that is what I used. I usually use homemade (or good quality) vegetable stock so feel free to use what you like/have on hand. 

Ingredients

* 3 stalks chopped celery

* 3 peeled chopped carrots

*  1 chopped onion

*three small or one super big sweet potato, chopped 

* 3-5 cloves of chopped garlic

* 6 stocks of asparagus. chopped.

*6 cups of good quality stock

*1/3 cup rinsed quinoa

* 1/3 cup peanut butter

* chopped hot pepper or hot sauce to taste

*tbls cumin

* tsp salt, tsp oregano

* glob of extra virgin olive oil

* chopped fresh parsley and chives, optional

Instructions

*Sautee veggies (not potato) in olive oil for several minutes until softening

* Sprinkle cumin and stir... add stock and  sweet potato and bring to the boil. At this pont add asparagus, cover and simmer 20 minutes (add your hot pepper or sauce now... I like it to have a quite a kick but suit yourself! I like to use THIS:❤️

* Add the rinsed quinoa. Cover and simmer over medium heat for 20 minutes, stirring occasionally

* Finally, temper the peanut butter in a cup of the soup then stir back into pot. You can taste and adjust seasoning at this point. Also, grab a potato masher and mash up some of those veggies... really thickens the soup!!

Then sprinkle on your fresh garnish, if using! 

And that's it, kids. Dee-lish!! 

I usually use chopped pepper and zuchinni in this soup but I didn't have those and it still rocked. I just had a second bowl!! So enjoy. Hopefully the risotto will happen tomorrow! 

Oh, and here is the scrummy mixed green salad with feta, chives and sunflower seeds topped with my kickass Italian Salad Dressing that I had with it!! Jelly?? 😜