Tag Archives: Quinoa

Tasty Tuesday: Creamy Quinoa Salad

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Update 9/17/13: I am ashamed to admit that I didn’t actually try making this recipe before I posted it. My Aunty Nik cooked it and I demanded the recipe. Granted it’s still delicious, there are definitely a few tweaks that need to be made. Also, I’ve talked to two readers who have made it multiple times and improvised with whatever ingredients they have available. All their new dishes sound awesome! So don’t be afraid to throw in that last bit of cucumber of the shrimp you have leftover in the fridge, this recipe is great for that. And check out below for the tried and tested recipe.

My last Tasty Tuesday was a recipe cooked by my fabulous aunt. Well here is another one! It must be said that credit for that Summer-time Cucumber Recipe goes to another great chef, gorgeous Stella, and this one goes to a darling lady I’ve known since she was tiny, Jessica.

However, my Aunty Nik cooked them and man they were marvelous! This one is a deliciously creamy, fresh quinoa salad. It goes like this …

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Sunday Recipe: Carolyn’s Squash Bowl

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My friend and fellow blogger posted this recipe on Friday and I made my own version that night for dinner. Here is her original post. She is an incredibly healthy and fit woman and I learn a ton of new stuff from her. Check out her blog!

I don’t really love the format of “reblogging” so I’m just going to copy/paste the recipe here.

“Roasted Stuffed Squash

This is a great fall meal and its easy to make, and lasts a while in the fridge. You’ll need:

Ingredients:

Acorn Squash (as many as you want to cook)

Quinoa (or any other easy-to-cook grain like brown rice, kamut, wheat berries, etc.)

Veggies (I usually use spinach and mushrooms, but you can add anything you want!)

Chickpeas (or black beans, or lentils, etc as you can see this recipe is really what you make of it)

Tiny bit of butter

Paprika

Sea Salt

Pepper

Garlic Powder

Instructions:

1. Cut the squash in half and scoop out the seeds (save these to cook later)

2. Put squash halves on a baking sheet and cook at 400 degrees for about 45 minutes (or until the squash is soft)

3. You can coat the seeds in olive oil and any spices you want and toss them in there on a baking sheet with parchment paper for about 10-15 minutes for a super tasty snack!

4. Cook up the quinoa (or whatever grain you’re using accordingly)

5. Saute those veggies

6. In a large bowl, mix the veggies, cooked quinoa, chickpeas, a tiny bit of butter and the paprika, garlic powder, salt and pepper to taste

7. When the squash is done, fill the centers with the veggie-quinoa mix and BOOM you’re done.

8. Grab a fork and get after it.

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These things are small but very filling and nutritious so I usually just have one half at a time. Throw some plastic wrap over any of the extra squash halves and you’ve got yourself a delicious lunch for tomorrow, or easily reheatable dinner for another night this week. Enjoy!”

I filled our squash with veggies,  kidney beans, and these egg noodles I’ve been wanting to try. I think it would be better with chickpeas and quinoa though. I’m also out of paprika so I used Jamaican All Spice.

There was a photo but it was lost in my recent phone disassembly. BOOO. I definitely plan on cooking it again though and will post photos when I do.

Thank you Carolyn! It was delicious.

Ashley Life Update: Mike and I are holed up in our apartment this weekend trying to get over the last of our flu/cold/strep throat. It’s times like these that make it very tough not taking any kind of medication (including ibuprofen). I’m relying on sleep and my body’s ability to heal itself. Man it takes some self-control though! Hopefully we can end today well and wake up tomorrow morning fresh as the day we were born! Hah. We shall see. I hope you’re all having wonderful Sundays.

SMILE 🙂