Avocado Quinoa Salad-Guest Blogger at Cupcakes and Kale Chips

Today, I'm a happy to be helping out my fellow foodie friend and Jersey Girl Brianne from Cupcakes and Kale Chips while she is on maternity leave with her new baby boy Peyton. 

Please visit her page to see my recipe for this Avocado Quinoa Salad along with a quick tip I learned on how to cut grape (or cherry) tomatoes in half more efficiently. 

Curious yet? 

Head on over and be prepared to stay a while!

Brianne is a Chemical Engineer turned stay-at-home mom/wannabe pastry chef/wedding planner with a meticulous, perfectionist nature. Not only does she have a new baby, she also has a toddler, a wheat allergy, and high cholesterol. On her blog, Cupcakes and Kale Chips, you'll find recipes, thoughts, party ideas and mommy moments.  

You can find her on Facebook, Twitter, Pinterest and Instagram! 

Saffron Roasted Cauliflower Quinoa Salad

First, let's all take a moment to remember that horrific day 11 years ago when our sense of security was ripped from us by the September 11th attacks. My thoughts and prayers continue to go out to the families affected by this tragedy. 

And now for today's recipe...

Since I still have quite a bit of quinoa left, I keep trying to find new ways to experiment with it. It was determined by my tasting squad that they prefer to eat quinoa cold in a salad versus as a hot side dish. So when I found myself with some cauliflower that was going to turn soon, I decided to use it in this salad.  To give this bland looking salad some vibrant colors, I added some fresh cherry tomatoes and threw in some saffron when roasting the cauliflower. It was very good and the family approved. 

Saffron Roasted Cauliflower Quinoa Salad
1 Head Cauliflower
2 Garlic Cloves, chopped
1/2 tsp. Saffron powder (or a pinch of threads)
Extra Virgin Olive Oil
1 c. Quinoa, cooked according to package directions
1 c. Cherry Tomatoes, cut in half
Prepared Dressing

Directions:
1. Cut down the cauliflower into florets, rinse under cold water then add to a bowl. 
2. Add in the garlic, saffron and a drizzle of oil; mix well. 
3. Place cauliflower on a baking sheet and bake at 425 degrees for 15 minutes, remove and let cool. 
5. Add quinoa, tomatoes and cooled cauliflower mixture to a bowl; then add the prepared dressing. Mix well. Serves 8. 

Dressing
1 tbsp. Fresh Basil, chopped
1 Lemon, zest and juice
5 tbsp. Extra Virgin Olive Oil
1 tbsp. Balsamic Vinegar
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Add all ingredients together in a bowl and whisk together. 

Enjoy! 

Guest Blogger-Quinoa "Mac" and Cheese with Spinach in Broiled Tomato Bowls from Lauren Kelly Nutrition

Good morning everyone! Today we're docking in Messina, Italy (Sicily) and touring Garibaldi, but I'm leaving you in very capable hands. My dear friend Lauren is with us again, this time to share her recipe for Quinoa Mac and Cheese in Tomato Bowls. I definitely have to try this when I get back since I've gotten the family to eat quinoa twice now. It sounds delicious! 

Hi my name is Lauren Kelly. I am a Certified Nutritionist who has a passion for nutrition, health, food and wellness.  I am a busy mother of 3 little boys and have been happily married for 10 years.  I love teaching my family and friends healthy fun tips and how eating whole, unprocessed foods benefit your mind and body.  Please feel free to email me at lbmcp@verizon.net.

How many of you have been inspired to eat meatless meals one day of the week (if you haven’t already)? You should be creative when eating vegetarian.  There are so many possibilities, why not explore them all? I LOVE quinoa (pronounced KEEN-WAH). Quinoa is actually a seed, but is very much like a grain.  Unlike grains, quinoa is a complete protein (it contains all nine essential amino acids) and is also packed with fiber, vitamins, minerals and antioxidants.  It really is a SUPER food! My kids love mac and cheese (I do too  ) Why not try Quinoa “Mac” and Cheese and put them in Tomato bowls?

Quinoa “Mac” and Cheese with Spinach in Broiled Tomato Bowls

adapted from allrecipes

Ingredients

• 1/4 cup quinoa
• 1 tablespoon grapeseed oil
• 2 tablespoons pignoli nuts
• 2 cloves garlic, minced
• 1 cup fresh spinach leaves
• 1/2 juice of fresh lemon
• 1/4 cup grated cheese of your choice, I used parmesan and asiago blend
• 4 organic beef steak tomatoes, top 1 inch sliced off, pulp and seeds scooped out

Directions

1. Bring a pot of lightly salted water to a boil over high heat. Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes. Drain in a mesh strainer, and rinse until cold; set aside.
2. Heat the olive oil in a skillet over medium heat, stir in pignoli nuts, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens , about 2 minutes. Stir in the quinoa and spinach; cook and stir until the quinoa is hot, and the spinach has wilted. Stir in the lemon juice, and  the cheese.       
3. Meanwhile place tomatoes in a baking dish and place sliced top back on top of the tomato.  Place in broiler for 5 minutes until softens slightly but still remains intact.
4. 
5. Take tomatoes out and place the quinoa mixture inside the tomato, like a bowl.  The juices of the tomato combine with the quinoa mixture and taste delicious! ENJOY!! 
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Nutrition Facts:
Serving Size 1 tomato bowl with quinoa blend
Amount Per Serving
Calories 155    
Calories from Fat 81  (4 WW Points per serving)
Total Fat 9.0g
Saturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 5mg
Sodium 82mg
Total Carbohydrates 14.8g
Dietary Fiber 2.1g
Sugars 4.2g
Protein 5.3g
*Nutrition information provided by www.caloriecount.com, not 100% guaranteed accurate

Quinoa Salad with Black Beans and Golden Sunburst Tomatoes in a Tahitian Lime Olive Oil and Ginger Rice Vinaigrette

As I mentioned in my previous post, I am a contestant for a recipe contest hosted by eRecipeCards and O Olive Oil. I was given O Tahitian Lime Olive Oil and O Ginger Rice Vinegar to create something fabulous and boy did I...if I don't say so myself! When I tasted the combination of the oil and vinegar together, I knew I had to make a salad using these products so that the fresh citrusy flavor of the lime would shine through. I also wanted to use my new found love for quinoa. If you remember a while back, I had made it as a hot side dish and it didn't go over very well with the family. Then, I made that Mediterranean Quinoa Salad and they loved it. 


I loved the all-around freshness of this salad with the sweet flavor of the golden tomatoes, the nuttiness of the quinoa, the zesty flavor of the cilantro and the citrus and fragrant flavors of the fresh crushed lime in the olive oil and the ginger rice vinegar. Not to mention it was healthy and filling! My family ate this as a side dish with grilled chicken for dinner, then ate it for lunch the next day on it's own. I hope you like it as much as we did! 

Quinoa Salad with Black Beans and Golden Sunburst Tomatoes in a Tahitian Lime Olive Oil and Ginger Rice Vinaigrette


1 1/2 c. Water
1 c. Quinoa
1-15oz. Can Black Beans, rinsed
1/4 c. Scallions, chopped
2 dz. Golden Sunburst Grape Tomatoes, rinsed and cut in half
Prepared Vinaigrette


Add water to a pot and bring to a boil. Add in the quinoa, cover and reduce heat. Simmer for approximately 15-20 minutes or until water is absorbed then remove from heat and let rest for 5 minutes. Fluff with a fork and let cool.  Add to a bowl along with the black beans, tomatoes, scallions, and prepared vinaigrette. Mix well and refrigerate for at least 1 hour. Serves 8 (1/2 cup). 


Vinaigrette
1 tbsp. Fresh Cilantro, chopped
1 Clove Garlic, minced
1/4 c. O Ginger Rice Vinegar
1/2 c. O Tahitian Lime Olive Oil
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper


In a small bowl, whisk all ingredients together until emulsified. 

O Olive Oil, you have a new fan! I love this product (and I'm not just saying that because I received some complimentary to try!).  I love what they stand for as a company. They are concerned with what is happening in the marketplace and are proactive in finding ways to produce a better product. I love the freshness of their products, they're not acidic like others I've tried, and you really can taste the difference . The quality shines through and I can't wait to try the other varieties they produce. For a complete listing of all of the other fabulous selections at O Olive Oil, click HERE. 

And now it's time to VOTE! Go to eRecipeCards.com and click Add To Personal Recipe Box if you liked this recipe. The more votes I get, the better chance I have to win ('Like' votes count towards 1/3 of the decision making process)


Enjoy! 


*I was not compensated for this post other than to receive complimentary product. All opinions are my own. 

Mediterranean Quinoa Salad

Quinoa (pronounced keen-wah) is a gluten free seed originally from the Andean region of South America. It has a mild, slightly nutty flavor and can be used as a substitute for rice or couscous. Quinoa contains eight amino acids and many people eat it to reduce their consumption of meat. It is also a good source of fiber and contains B vitamins and iron. I have only tried making this once before and served it hot as a side dish and the family hated it. I thought it was ok, but not something I'd make again, but I vowed to give it another try this time making a cold salad with it. AND, since I was sent home with 2 bags of it from the food conference I went to recently, this past weekend seemed like as good a time as any. 


Of course, I gave it my own flare with some of the flavors I love to use most and voila! I have a new salad that my family LOVED. It was filling and flavorful and I will definitely be experimenting with it again. 

Mediterranean Quinoa Salad
1 1/2 c. Water
1 c. Organic Quinoa
12 Kalamata Olives, pitted and chopped
1/4 c. Sun Dried Tomatoes, chopped
1 Scallion, chopped
1/4 c. Reduced Fat Feta Cheese Crumbles
1/4 c. Balsamic Vinegar
1/4 c. Extra Virgin Olive Oil
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste


Add water to a pot and bring to a boil. Add in the quinoa, cover and reduce heat. Simmer for approximately 15-20 minutes or until water is absorbed then remove from heat and let rest for 5 minutes. Fluff with a fork and let cool. Add to a bowl along with the olives, tomatoes, scallion, cheese, vinegar and oil. Mix well and refrigerate. Serves 8 (1/2 cup). 

*Nutritional Information: Calories 191.2, Carbs 18.6g, Fat 11.4g, Protein 4.8g, Fiber 1.8g

Enjoy!

*Calculations based on ingredients entered into Sparkpeople and may not be 100% accurate.


Shared on Amee's Savory Dish 5/25/12