Posts Tagged ‘quinoa’

Asparagus Pilaf

Friday, March 14th, 2014
Asparagus Pilaf

Asparagus Pilaf

Asparagus Pilaf

Here’s recipe #2 for Asparagus Month here at The Daily Morsel.

This delicious spring dish is a quick and easy vegetarian one-pot meal.  It can be served hot, cold or at room temperature, making it a great make ahead salad.  Or, serve it as a side dish to Roast Chicken or Lemon Buttered Salmon.  In which case you’ll have a two-pot meal.
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Quinoa Salad with Chickpeas and Roasted Carrots

Wednesday, September 18th, 2013

Quinoa Salad with Chickpeas and Roasted Carrots

I made this salad for a potluck Independence Day party; inspired by a dish I got for lunch from a small deli-like restaurant in San Francisco.  This dish is perfect for a crowd.  It’s easy to scale up or down.  It’s even better the second day once all the dressing and flavors have melded, so you can make it ahead.  It tastes great warm or at room temperature.   It’s also healthy and uses mainly pantry staple ingredients, so it’s easy to throw together at the last minute.  Sprinkle the top with fresh chopped scallions or parsley just before serving to add some green to the dish.

You could also serve it as a main dish with spinach, roasted broccoli or a green salad as a side dish.
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Quinoa Tacos

Friday, October 19th, 2012
Quinoa Taco

Quinoa Taco

Quinoa Tacos

A few weeks I was working long hours and coming home late in the evening, so dinner was leftovers. We had chicken tacos over the weekend and made a huge amount of pick de gallo and guacamole. We also had a lot of extra corn tortillas. By the end of the week I ran out of chicken, but had a container of cooked quinoa in the refrigerator, hence quinoa tacos. Finding ingredients to put in a corn tortilla shell is a great way to clean out the refrigerator too.
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Quinoa, Mango and Curried Yogurt Salad

Sunday, February 12th, 2012
Quinoa Mango Yogurt Salad

Quinoa Mango Yogurt Salad

Quinoa, Mango and Curried Yogurt Salad

Adapted from Gourmet Magazine

At first this dish may seem like an odd combination.  I came across the recipe on Epicurious when I was try to find some more innovative dishes using quinoa.  And, this one definitely caught my eye.  It’s wonderfully refreshing.  It’s also great because you can serve it warm, cold, or at room temperature and the leftovers are great.  Sometimes I even make it a day ahead of time to let the flavors meld.

I’m not sure that I’ve ever actually used mint, since I don’t often have mint on hand.  Basil works very well.  The original recipe also called for a chopped jalapeno, which I have also never used.  You could add it in, or also add in a pinch of cayenne pepper.  The peanuts really do add a nice salty, roasted crunch to the dish.  I think this salad would also be great placed in Napa cabbage leaves, or butter lettuce leaves, and wrapped up.  Or, serve it on a bed of lettuce.
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Quinoa Salad with Cranberries and Walnuts

Sunday, November 20th, 2011
Quinoa Salad with Cranberries and Walnuts

Quinoa Salad with Cranberries and Walnuts

Quinoa Salad with Cranberries and Walnuts

I found this recipe awhile ago, but never wrote the source down.  I’ve changed it here a bit.  The original recipe calls for serving the dish cold, but I think it works hot as well.  This dish would also be great with some crumbled blue cheese added in, or pecans instead of walnuts.
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