Mango Quinoa Pudding

      It may not be the most highly regarded dessert joint, but I came to really enjoy Pudding on the Rice when we lived n Portland. Novelty perhaps but there was something very satisfying about the colorful and wonderfully sticky globs of rice that your average cup of topped frozen yogurt couldn't compete with. I have to believe this has something to do with rice pudding's certain affinity to comfort food, but a dessert comfort food. 
      As with most comfort food, rice pudding does not rate highly on the nutritional scale. But what if that white rice was switched out with a very healthy grain instead and milk was exchanged for say almond or coconut milk? In keeping with our dietary restrictions this month Hollin prepared a sugar free, gluten free, vegan dessert that really hit the spot for me - my rice pudding spot. Mango is always a great pair with coconut milk but I have to wonder what other fruits might be equally delicious to try in this recipe. 

Southwestern Quinoa

I often find myself stuck in a rut with quinoa. Most of the dishes I have prepared with it are too similar to my standard and most simplest quinoa dish.  And while this southwestern variation still does not break out of the my typical usage of bell peppers and onions, the difference lies in the base of this dish: black beans and some spice. Lately I have been interested in trying to incorporate all food groups in one dish, and I think this one about does it.


Remember, the beans and quinoa are the base for just about anything you have lying around in your fridge and pantry. Here's my mix:

Ingredients:

2 Cups of Vegtable Broth or Plain Water
1 Cup of Quinoa

1 large tomatoe, quartered
1 Carrot
1/2 Red Onion
1-2 Red or Yellow Bell Peppers (an assortment of colors is nice)
1 bay leaf
Juice of 1/2 a lime.
1 Can of Black Beans, liquid drained
1 Cup or so of finely chopped spinach. (I used frozen chopped spinach)
Garlic (as little or as much as you would like)
1 Sprinkle of Red Pepper Flakes
1/2 Tablespoon of Cayenne Powder
1/2 cup (or so) of Olive Oil
1 Cup of Water
1 Dash of Salt

To Make Quinoa:

In a medium pot, bring broth to boil. Add quinoa, return to boil - then reduce to simmer. Simmer for about 10 minutes or until liquid is fully absorbed.

Meanwhile Prepare the Veggies

First get 1 cup of water heated in a medium saucepan add: Bay Leaf, Cayenne, Red Pepper Flakes, Tomatoes, Bell Peppers and Carrots until they are tender.

Put pan on medium to high heat.

By this time the water should be soon evaporated - remove bay leaf at this time and then add olive oil. Once olive oil heats up, add onions garlic, spinach, and salt. Sauté vegetables until onions become tender.

Stir in Black Beans. Add lime juice. Let beans heat and mingle with other flavors.

Serve vegetables upon a bed of quinoa. 

You may also consider adding cheese on top (cheddar or mozzarella) or stir in yogurt if dish is too spicy.


Also optional and recommended is a few squeezes of mustard, preferably a whole grain mustard.

Tahini Quinoa Salad

      I'm always on the look out for recipes that involve quinoa. This small grain is rather neutral and is packed full of protein. Good for the vegetarian. I came across this recipe in Sophie Dahl's new book, Miss Dahl's Voluptuous  Delights: recipes for every season, mood, and appetite. At first glance it may look like a repeat of my previously posted quinoa recipe, Les quinoa avec les legumes. And while it does contain some of the same ingredients, the flavor is very different thanks to the tahini dressing. This recipe is relatively inexpensive also. Tahini will be the most expensive ingredient and could be hard to find. I found mine next to the peanut butter in the nutrition area of the grocery market.


Serves 2


For the Dressing:
1/4 Cup Olive Oil
Juice of One Lemon
2 Tablespoons of Soy Sauce
2 Tablespoons of Tahini (sesame paste)
1/2 clove garlic, peeled & chopped (or crushed garlic from the jar)
Honey (to taste and optional)


Salad: 
2 Cups vegetable broth
1 Cup Quinoa
1/2 Peeled Cucumber, chopped
2 Scallions, finely chopped
1 Plum Tomato, finely chopped
1 Red Bell Pepper, de-seeded & chopped
Fresh mint leaves to garnish (optional)


Instructions:::


1. Bring Vegetable broth to a boil, add quinoa and cover and let simmer 10-15 mins. Or until broth is absorbed.
2. Meanwhile blend dressing ingredients until smooth.
3. Prepare salad ingredients.
4. When quinoa is finished, mix in salad ingredients. 
5. Top with dressing upon serving.


It may be preferred to let the quinoa come fully to at least room temperature before serving. Feel free to serve it right from the refrigerator as well. 

La quinoa avec les legumes

      This is such a simple dish. I typically make a variation of this at least once or twice a week. In this recipe I used quinoa. Quinoa is super rich in protein - making this an invaluable food for vegetarians. Variations can be made with other grains. My favorite is a 8-grain blend from Trader Joe's. For either variation I feel that it is important to prepare the grain in vegetable broth instead of water. Personally for me, quinoa prepared with water is a little bland.

The Recipe:

serves about 2

1 Cup Quinoa

1 Cup Vegetable Broth

2 Red Bell Pepper

1 Onion, White or Walla Walla Sweet Onion preferred.

Seasoning of any type, such as, Sea Salt, Black Pepper, Minced Garlic, Oregano

Handful of Basil (optional)

Some Olive Oil for Sauté

Directions:

In a medium pot, bring broth to boil. Add quinoa, return to boil - then reduce to simmer. Simmer for about 10 minutes or until liquid is fully absorbed. Meanwhile, chop onion and bell pepper into bite-sized pieces. Heat oil to medium high heat and then add in first the onion and when onion becomes slightly translucent add in bell pepper. Sauté until tender. Season and toss with basil (if using). Serve over a bed of quinoa.

Vegetarian, Vegan, Gluten-Free