For now. So here they are - super good for you, one filled with the hearty, "whole protein" complex present in the seeds amaranth and quinoa, fresh, crisp veggies and a great nutty layer from the chickpeas, the other a warm pilaf of quinoa cooked with bright lemon, saffron and two kinds of veggies. Both of them are perfectly good cold too, and make an excellent (and yummy!) brain-fueling lunch.
Three-Seed Super Salad
Serves 2
3/4 cup + 2 tbsp water
pinch ground ginger
1/4 cup dry quinoa, rinsed well
1 tbsp amaranth
1/2 tsp lemon zest
1 tsp lemon juice
1 tsp toasted sesame oil
1 tsp light olive oil
1 tsp honey
1 cup cooked chickpeas
1/4 tsp dried basil
2 tbsp diced red bell pepper
1 tbsp toasted sesame seeds (black, white or a mixture)
- In a medium saucepan, bring water to a boil and stir in ground ginger.
- Whisk in quinoa and amaranth.
- Simmer, uncovered, for 3 minutes on medium heat.
- Stir in lemon zest.
- Reduce heat to low, cover and cook 12 minutes. Remove from heat and let stand, covered, 10 minutes.
- In a small dish, mix together lemon juice, sesame oil, olive oil and honey.
- In a mixing bowl, combine cooked grains, chickpeas, basil, cucumber, bell pepper and sesame seeds.
- Pour the dressing overtop and toss gently to coat.
- Serve immediately or chill.
Amount Per Serving
Calories: 330.7
Total Fat: 10.0 g
Cholesterol: 0.0 mg
Sodium: 361.6 mg
Total Carbs: 51.1 g
Dietary Fiber: 8.5 g Protein: 10.9 g
Lemony Grain Pilaf With Saffron
Serves 2
2 cloves garlic, peeled and minced
1 large carrot, diced
1 stalk celery, diced
16 green beans, chopped into thirds
1/4 tsp kosher salt1/4 tsp black pepper
1 tbsp hot water
1/4 tsp crushed saffron threads
1/4 cup quinoa, rinsed well
1/2 cup millet
1 1/2 cups water2 tbsp lemon juice
1 tbsp grated lemon zest
- Heat 3-4 tbsp of water in a medium saucepan over medium heat.
- Add garlic, carrot, celery, green beans, salt, and pepper, and cook 5 minutes, stirring.
- Combine hot water and saffron in a small dish.
- Add saffron mixture, quinoa and millet to the pan.
- Cook, stirring, 1 minute.
- Add the remaining water, lemon juice, and lemon zest.
- Bring to a brisk simmer, then cover and reduce heat to low.
- Continue cooking 20 minutes, covered.
- Turn off heat, and let stand, covered for 5-10 minutes longer.
Amount Per Serving
Calories: 317.6
Total Fat: 3.7 g Cholesterol: 0.0 mg
Sodium: 45.4 mg Total Carbs: 62.8 g
Dietary Fiber: 13.2 g
Protein: 11.0 g
I love quinoa in salads & these two sound great
ReplyDeletesounds yummy! I love quinoa
ReplyDeletedon't know if you got an email when I replied but.. you are right 15 oz in the can that I used.
ReplyDelete