Recipe of the Week – Quinoa and Black Beans with Oven-Roasted Radishes

Quinoa, once held by the Incas as the sacred “mother of all grains”, is now becoming more widely used in our meals. It is truly a complete protein with all of the essential amino acids we need, and is a great source of dietary fiber, magnesium, iron, and phosphorus. If you’re sensitive to gluten, this is the grain for you, because it’s also gluten-free.

I haven’t used quinoa much, but as I move toward a more plant-based diet, it’s becoming a necessary item in my pantry. I found a recipe for Quinoa and Black Beans that is just awesome. This dish has everything you would want in a balanced meal (whole grains, beans, and legumes), except for more veggies, which is why I decided to use some fresh organic radishes to try this recipe for oven-roasted radishes. I have never even heard of roasting radishes, but these my friends, are so delicious and much tastier and smoother then I had anticipated. My boyfriend said they were just like roasted potatoes with a more celery type of flavor.  But, if you’re not into experimenting with radishes, the quinoa recipe would taste great with more veggies or legumes added. Try it with peas, zucchini, eggplant, carrots, or mushrooms!

What are your favorite quinoa recipes? I’m looking for more!

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Recipe of the Week – Maple Salmon Sandwiches

Now that you’re going to go out and get some delicious pure maple syrup, I’m going to let you in on the best recipe to use it for! Maple syrup is my new favorite ingredient, and I love finding new ways to use it.

You really only need 6 ingredients:

Pure Maple Syrup (I use Coombs Family Farms Organic Pure Maple Syrup)
2 Tbs of organic soy sauce (I use San-J Organic Low-Sodium Soy Sauce)
2 cloves of garlic
Black pepper (as much as you like)
1 pound of Wild-Caught Alaskan Salmon (not farmed)
Your favorite whole-grain buns (I use Rudi’s Organic Spelt Grain Buns)

This recipe actually comes from allrecipes.com, but I definitely recommend using the slight modifications (I don’t think you need the garlic salt, just a little extra garlic) and recommendations above. These are so yummy as sandwiches! The preparation is the same, and the extra sauce in the pan is a delicious, messy sauce to drizzle on top. I also like a nice, dark green, crisp piece of lettuce on these for a bit of freshness, but can be omitted. Make sure to remove the skin on the bottom before putting these on your buns!

If you don’t like/eat salmon, this is just as good with chicken breasts (I love both!).

Enjoy!

Recipe of the Week – “Gothic Potatoes”

I like food that is easy to cook. I work full-time, my commute to and from work is about an hour each way on the bus, and I have to exercise right when I get home or I’ll start to convince myself out of it. Obviously, I don’t have the time to prepare food for hours.

I also like simple, easy to use ingredients that can be used in a variety of recipes. This is why I love roasted potatoes. They can take 30-45 minutes to cook, but the prep time is a breeze. All you need are four ingredients—olive oil, garlic, salt, and rosemary (dried or fresh). You can also add onions or shallots if you have them on hand. Pretty much any variety of potatoes can be roasted, but if you’ve never had purple potatoes, I definitely recommend them for this recipe. Purple potatoes have a creamy, rich, almost “nutty” flavor to them, and they are a perfect side dish to lean meats and cold leftover potatoes are delicious on salads. I can’t take credit for the name “Gothic Potatoes” though—when I made these for a friend, that’s what she decided they should be called.