Bruschetta Quinoa Salad

The nasty germs made their way to our house last week!  Everyone was down at some point during the week so I was a bit MIA.  With a healthy house, I was able to try some new ideas in the kitchen.  Since quinoa and I have a fairly new relationship, I have kept my recipes pretty simple.  I haven't strayed away from hot dishes and was a bit intimidated by cold, salad-like quinoa recipes.  I decided to alter my Bruschetta Quinoa Skillet to a salad version that would be delicious as a side salad, and versatile enough to prep for meal prep.  This was honestly the first time I have ever tried cold quinoa and I must say, it is just as delicious.  Enjoy!

Bruschetta Quinoa Salad

Ingredients

2 cups cooked quinoa (about 1 cup uncooked)
1 cup grape tomatoes, halved
1 cup mini mozzarella balls
12 basil leaves, roughly chopped
2 Tbsp garlic, minced
4 Tbsp balsamic vinegar
2 Tbsp olive oil
1/2 Tbsp pure honey
Sea salt and pepper to taste

In a large bowl, combine all ingredients.  Mix well to incorporate all the flavors.  Store in an air tight container, in the refrigerator, for at least 1 hour to allow the ingredients to marinate.

Quinoa Enchilada Skillet

Being from Southern California, I have a slight obsession with Mexican food.  Mexican food is what I blame for taking me from my vegetarian lifestyle back to the meat eating lifestyle in 2011.  I couldn't stay away from the carne asada and all the yummy refried beans packed full of pig lard (because that is why they taste so amazing).  Since returning to the vegetarian lifestyle, I have still managed to feed my need for Mexican food without any meat products.  This is one recipe that I developed to help with my Mexican food cravings, and I believe it is a keeper.

I like dinners that are quick and easy.  Dinners that don't require a lot of prep and mess but that are delicious, like you spent hours in the kitchen.  I believe that this dinner recipe is just that.  Enjoy!

Quinoa Enchilada Skillet

Ingredients

1 cup quinoa, uncooked
1 cup vegetable broth
1 10 oz can of green enchilada sauce
1 4.5 oz can of green chili's
1/2 cup corn kernels
1 cup black beans
1/4 cup cilantro, roughly chopped
1 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
Optional toppings: cheese, avocado, sour cream, greek yogurt, chopped tomatoes, chopped onions, additional cilantro
Optional tortillas for serving

In a large pan, combine quinoa, broth, enchilada sauce, green chili's, corn, black beans, cilantro, cumin, chili powder and salt and pepper to taste.  Mix and bring to a boil.  Reduce heat, cover and cook for 20 minutes or until quinoa is fully cooked.  Serve with optional tortilla and toppings of choice.

Bruschetta Quinoa Skillet

As a vegetarian, the word Quinoa came up often when I was looking at recipes to broaden my horizon in the scope of all things vegetarian.  I admit, the first time I tried it, I thought it was so awful that I didn't know how recipes existed with that ingredient.  I went for months without trying it again and decided to give it another go.  I developed the recipe that became my first blog and I loved it!  A new found love for Quinoa was developed (and even learning the correct way to pronounce it).

I love bruschetta, but I have been trying to stay away from excess gluten and those lovely pieces of bread they are on qualify as excess gluten.  Quinoa is gluten free and with the extra vegetable components of bruschetta, I figured they would go well together.  Not only is this dish delicious, but it is a one pan dish that doesn't leave your sink full of dirty dishes!  Enjoy!

Bruschetta Quinoa Skillet

Ingredients 

1 tbsp coconut oil
1 tbsp garlic, minced
1 cup quinoa, uncooked
1 cup vegetable broth
1 8oz can of tomato sauce
1 tsp oregano
salt and pepper to taste
1 cup grape tomatoes, halved
1/2 cup basil, roughly chopped
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded

In a medium pan, heat coconut oil over medium heat.  Add garlic and sauté for 1 minute, until garlic becomes fragrant.  Add quinoa, vegetable broth, tomato sauce, oregano and salt and pepper to taste.  Cover and cook for 15 minutes or until quinoa is fully cooked.

When quinoa is done, add tomatoes and basil.  Cook for 5 minutes to incorporate flavors.  Top with cheeses and allow to melt.  Serve immediately.

Vegetarian Delight-Mexican Quinoa Skillet

I became a vegetarian, the first time, in 2010.  I was never a big fan of meat, sticking to mostly chicken and turkey, but after watching the documentary, Food Inc., my mind changed.  I was the typical starter vegetarian, cooking a ton of pasta and potatoes and not really thinking about it from a healthy standpoint.

When we moved back to California, I couldn't stay away from the Carne Asada.  I had been a vegetarian for over a year, but there was something about the smell of the carne that just couldn't keep me away.  At the beginning of this year, it was my New Years resolution to go back to my vegetarian lifestyle, because I felt so much better eating that way, but I wanted to do it different this time.  I wanted to be a healthier vegetarian and have my food fit in to my active lifestyle.

This blog is dedicated to eating your veggies and throwing in an occasional splurge along the way, as well as some fun health and fitness stuff too!  I hope you enjoy!

Mexican Quinoa Skillet

INGREDIENTS:1 tablespoon coconut oil
2 cloves garlic, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Heat coconut oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Top with avocado, lime juice and cilantro.
Serve immediately.