Meatless Monday Double Feature

Ok, folks, I’ve got a double feature for you this week to make up for missing last weeks meatless Monday. These quinoa bites get whipped up pretty quickly and they freeze well which is why I make them on a pretty regular basis.

Cheesy Quinoa Bites

adapted from soveryblessed.com

(click the link to see the original recipe and better pictures)

  • 2 cups cooked quinoa (*see note at bottom)
  • 1 egg and 2 egg whites
  • 1 cup shredded carrot
  • 3 stalks green onion, diced
  • 1 Tbsp. minced garlic
  • 1/2 cup grated Sharp Cheddar cheese
  • 1/4 cup Parmesan Cheese, shredded
  • 2 Tbs all-purpose flour
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 1 tsp Mrs. Dash (original flavor)

1.  Preheat oven to 350 degrees.
2.  Mix together quinoa, carrot, egg, green onion, garlic, cheese, flour, Mrs. Dash, salt and pepper.
3.  Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
4.  Bake for 15-20 minutes.

*regarding the quinoa- I cook it a day ahead of time as doing this seems to help it all stick together a little better. I also cook the quinoa in Chicken broth to add more flavor. You could also cook it in Beef or Vegetable broth.

 

 

Crockpot Quinoa and Lentil Soup

https://i1.wp.com/media-cache-ec2.pinterest.com/upload/182888434839324128_jODz8Oxv.jpg

1/2 cup quinoa

3/4 cup uncooked small red lentils

2 large carrots

2 stalks celery

1 small head cauliflower (can also use 1 med. zucchini OR 1 small butternut squash)

1 large onion, chopped

1 bay leaf

2 inch piece cinnamon stick (optional, see note*)

2 thin slices fresh ginger (I used 1/4 – 1/2 tsp. ground ginger since I didn’t have fresh)

6-8 cups chicken stock (start with 6 and add more to get desired consistency, I used 8)

1 tsp ground cumin

1 tsp ground fennel seed

1 tsp turmeric

1 tsp paprika

1 tsp ground coriander

1 tsp dried thyme leaf or 1 sprig fresh

1 tsp dried basil or 1 Tbsp minced fresh

1/2 tsp dried rosemary leaves or 1 sprig fresh

1/2 tsp salt or to taste and fresh ground black pepper

4 Tbsp minced fresh herbs: parsley, cilantro or basil

2 cups chopped fresh greens: kale, chard, or spinach (optional)

Crockpot Directions:

  1. Rinse the lentils in a bowl or pan, then drain into a colander
  2. Peel carrots and cut into thin pieces
  3. Wash and trim the celery stalks, then slice into thin pieces
  4. Break or cut the cauliflower into medium-large chunks (they will break up into smaller pieces as they cook)
  5. Combine quinoa, lentils, herbs & spices and fresh ginger in the crockpot
  6. Add the vegetables (except for the greens) and cover with the 6 cups chicken broth
  7. Cover and cook on low for 6 hours or more if needed
  8. 30 minutes before serving, turn the heat up to high and stir in the greens
  9. Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them

*I thought the cinnamon stick was too much so next time I make it I’ll either leave it out completely or take it out after 15-20 minutes. I also made my soup on the stove instead of the crockpot. If you want to do that start by sauteing all the vegetables (aside from optional greens) for about 10 minutes, then add spices and seasonings, followed by chicken stock, lentils (rinsed) and quinoa. Bring to a boil then reduce heat and simmer for about 15-20 minutes, or until quinoa and lentils are fully cooked. Remove bay leaf, ginger and cinnamon stick before serving.

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