Tag: Quinoa

Three lentils and quinoa soup with cashew cream

It’s officially spring here in the Okanagan but still kind of cloudy and cool. The lilacs are trying to bud and I hope their efforts are going to be rewarded with warm weather and enough sunshine. So what I am trying to say is that it is still cool enough here to enjoy a warm bowl of hearty and delicious homemade soup. I wanted to have a simple dinner of soup and salad and have some soup left for a quick meal here and there during the week. This three-lentil soup is one of my go to soups when I […] 

Winter squash stuffed with lentil and quinoa

Temperatures dropped to zero today so I think it is officially cold. All the flowers on the patio are dead but surprisingly there is beauty even in death and I photographed some of the hydrangeas that turned amber-brown and are so delicate and beautiful even now. Some of the herbs are persevering, the thyme, rosemary, tarragon and sage. The various basil plants have succumbed to the cold as did some of the other more delicate herbs.I dried some of the herbs for use over the winter and placed them in little metal containers. Now I have to remember they are […] 

Quinoa-cauliflower-pomegranate salad with crisp-fried kale bits

Part of my culinary style is cooking with grains, legumes and vegetables and combine them in hot and cold dishes. I find it convenient to cook grains or legumes in advance and have them sitting in the fridge for a day or two waiting to be incorporated into a recipe for lunch or dinner (or breakfast). Quinoa cooks very quickly as it does not require soaking but still, I usually cook more than what I need for a specific recipe and keep the rest in the fridge for later. While in Montreal on a food tour recently we stopped at […] 

Quinoa with roasted vegetables

Just like in fashion, the culinary world also has trends (kale, anyone?) and quinoa was a trend that took the culinary world by a storm. Unlike some other trends that come and go, quinoa is now comfortably embedded in the culinary repertoire of chef and home cooks alike, and for good reasons. It is easy to cook, adaptable to many preparation, packed with good nutrients and for those of you who are gluten intolerant, it’s gluten free. These trends come with a price and often have economic ramification on global economy as well as on ecological balance of the areas […] 

Lentil and Quinoa with Herb Flowers

I found a recipe for lentil-quinoa-kale-avocado tacos in the China Study All Star Collection cookbook. You must have heard about the China Study conducted by Dr. Colin Cambell. In one sentence, the findings of the study indicate that incident of disease is in direct proportion to the amount of animal protein in your diet, specifically, casein, the protein found in milk and dairy. I am not here to preach or tell you what to eat and I find it almost impossible to cut out all dairy from my diet, although I try. What’s a spaghetti without parmigiano? The lentil quinoa […] 

Quinoa with Roasted Asparagus, Radicchio and Candied Hazelnuts

Do you cook mostly with recipes? I tend to make things up as I go and often improvise with whatever I have on hand that day. I usually start with one ingredient and then build the dish around it. I have had quinoa on my mind for a few days now and finally it got its turn in the kitchen. Quinoa cooks quickly and easily into a nice and fluffy pile of  little grains that feature beautifully in several dishes. So today it was quinoa as the base. I cooked it first and then looked in the fridge to see […] 

Roasted Acorn Squash with Quinoa, Apricots, Ginger and cumin

Acorn squash along with other squashes are fall and winter vegetables and I cook with them often as soon as summer is over. I do however like to use squash as a “container” and stuff it with various grains and vegetables and I can do that any time of the year. Being the starch lover that I am, I can never have too much starch (read The Starch Solution by Dr. John McDougall). Acorn squash is nice for stuffing as its shape lends itself to serve as a bowl. I cut the squash in half, drizzle with butter and sprinkle […] 

Quinoa with Corn and Roasted Yellow Cauliflower

A light yet substantial salad to serve for lunch or take along on a picnic or a spring boat ride. Quinoa cooks very quickly  so you can whip up this  salad in no time (I like to have cooked quinoa in the fridge, it keeps for a couple of days and can be used for a salad). To roast the yellow cauliflower just separate into small florets, toss with some olive oil and roast on a baking sheet at 400℉ until golden in spots. Watch that it doesn’t burn though, you want it golden but not brown. I also add […] 

Quinoa and Company

Have you joined the quinoa “club” yet? It seems that every now and then a new trend takes over the culinary world and everyone starts cooking it. Quinoa is one such recent phenomenon. Quinoa looks like a grain but in fact it is a seed passed on to us through the ancient Inca culture. It’s known as the super seed and its claim to fame is the fact that it is gluten free and protein rich. In our protein crazed society that’s an appealing factor. Quinoa, however, is a lovely grain and if you are interested in cooking at all you […] 

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