Posts in category: Recipes

Instant Pot Spanish Quinoa

You’ll be amazed at the depth of flavor achieved in record time in this Spanish-style pilaf, which features quinoa instead of rice. Mixed veggies and canned diced green chiles infuse the dish with spicy, savory oomph. Using a multicooker (such as an Instant Pot) ensures that the quinoa comes out light and fluffy—no hovering over the stove required. Serve this succulent side dish with your favorite Spanish or Mexican food.

A chopped vegetable medley turns a pot of quinoa into a hearty Spanish-style pilaf. Cooking the recipe in the Instant Pot (or another programmable multi-cooker) guarantees the tiny grains come out tender and fluffy, not soft and soggy, thanks to the pressure-cooking function incorporated into the grain-cooking setting. Be sure to rinse and drain the quinoa well before cooking. Quinoa has a natural outer coating called saponin that can make the cooked grains taste bitter. Serve the quinoa as a side dish with Spanish and Mexican foods or use as a base for soups and stews.

INGREDIENTS

• ½ cup chopped onion
• ½ cup chopped green bell pepper
• ½ cup chopped tomato
• ⅓ cup chopped carrot
• ¼ cup canned diced green chile peppers
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon sea salt
• ½ teaspoon dried oregano, crushed
• ¼ teaspoon crushed red pepper
• 1 cup quinoa, rinsed and drained

INSTRUCTIONS

1. Set an Instant Pot electric pressure cooker on the sauté setting and allow to heat. Add the onion, bell pepper, tomato, carrot, chile peppers, garlic, chili powder, salt, oregano, and crushed red pepper, and cook for 5 minutes, stirring frequently. Press “Cancel.” Stir in the quinoa and 1 cup water.
2. Lock the lid in place, adjust the setting to “Multigrain,” and cook for 10 minutes. Let it stand to release pressure naturally, at least 10 minutes. If necessary, carefully open the steam vent to release any remaining pressure. Open lid carefully.

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Navy Bean Hummus

This creamy hummus is made with dried (not canned) navy beans. If cooking beans from scratch sounds daunting, this is a great recipe to get a feel for how simple (and affordable) it actually is. Pro tip: Cook extra beans and freeze for your next batch of hummus or other dish. That way you don’t have to cook from scratch every time!

This garlicky homemade hummus gets its extra-creamy texture from navy beans that you cook from scratch. It’s important to sort dried beans before soaking them: Spread beans out on a kitchen towel, and remove any that are broken, shriveled, or unusually dark, as well as any rocks and debris that are in the mix.

INGREDIENTS

• 1 cup dry navy beans, sorted, rinsed, and soaked overnight
• 3 tablespoons lime juice
• 1 clove garlic
• ½ teaspoon freshly ground black pepper
• Sea salt, to taste
• ¼ cup finely chopped fresh cilantro

INSTRUCTIONS

1. Drain beans and place in a medium saucepan. Add 2 cups water. Bring to boiling over high; boil 3 to 5 minutes. Reduce heat; simmer, partially covered, 1 hour or until beans are very tender. Remove pan from heat; let cool. Do not drain.
2. Transfer cooled beans and the cooking liquid to a blender or food processor. Add lime juice, garlic, and pepper. Cover and blend until smooth. Season with salt; pulse to combine.
3. Transfer hummus to a bowl. Stir in cilantro. Cover and chill until ready to serve.

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Sunshine Gazpacho

Originating from Spain, gazpacho is a chilled soup that typically combines tomatoes with other fresh veggies and acidic components. This summery twist on the classic dish calls for yellow heirloom tomatoes, apples, and cucumbers for a refreshing and satisfying golden soup. Tabasco and chile pepper turn up the heat in this easy lunchtime meal. Perfect for a warm summer afternoon, this version is infused with a hint of sweetness thanks to the juicy apples and crisp cucumbers that help form the base. Yellow heirloom tomatoes lend it a beautiful golden hue, but any color of ripe summer tomato will taste great. Add a few splashes of Tabasco sauce to turn up the heat and then enjoy this bowl of liquid gold!

INGREDIENTS

• 2 medium apples, peeled and cored
• 1 tablespoon lemon juice
• 10 fresh mint leaves
• 1 English or 2 Persian cucumbers, peeled, seeded, and roughly chopped (1¾ cups)
• 1 lb. yellow heirloom tomatoes, peeled and roughly chopped
• 1 2-inch-thick wedge yellow onion
• 1 fresh Anaheim chile pepper, seeded and chopped
• 1 clove garlic
• 1 teaspoon sherry vinegar or white wine vinegar
• Tabasco sauce (optional)
• Sea salt, to taste
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Thinly slice enough apple for garnish; toss slices in lemon juice. Chop remaining apples. Finely chop two of the mint leaves.
2. In a blender or food processor combine chopped apples, the remaining eight mint leaves, and the next six ingredients (through vinegar). Blend until smooth. Season to taste with Tabasco sauce (if desired) and salt.
3. Transfer soup to an airtight container; cover. Refrigerate for at least 1 hour. Garnish soup with sliced apple, additional mint leaves, and black pepper.

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Sweet Potato And Veggie Roll-Ups

Tender baked sweet potato and crunchy bell pepper add substance to these colorful wraps. Creamy hummus adds a luscious texture, while scallions and sunflower seeds add bursts of savory flavor. Make these roll-ups ahead of time to have on hand when you’re running short on time.

Hummus and baked sweet potato add heft along with luscious texture to these vegan veggie roll-ups. You can also skip slicing and enjoy them as wraps.

Note that this recipe calls for baked sweet potato. One of our favorite healthy-eating hacks is to bake a few potatoes or sweet potatoes at once and stash them in the fridge (wrapped individually in cling wrap) to use throughout the week.

INGREDIENTS

• ⅔ cup oil-free hummus
• ¼ cup sliced scallions (green onions)
• 4 6-inch whole wheat tortillas
• 1½ cups fresh baby spinach
• 1 cup chopped baked sweet potato (no skin)
• ¼ cup chopped red bell pepper
• 2 tablespoons sunflower kernels, toasted

INSTRUCTIONS

1. In a small bowl stir together hummus and scallions. Spread over tortillas. Top with spinach, sweet potato, bell pepper, and sunflower kernels; gently press into the hummus.
2. Roll up tortillas and wrap individually using plastic wrap or reusable wrapper. Refrigerate at least 1 hour. Slice rolls into 1-inch pieces.

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Quinoa Primavera

This tasty quinoa dish from vegan ultramarathoner Matt Frazier and health coach Stepfanie Romine positively bursts with flavor. Made with just one pot, quinoa is cooked with frozen artichoke hearts, garlic, dried herbs, and veggies. To serve, add lemon zest, sunflower seeds, and orange-infused quick-pickled shallots.

This colorful quinoa will make you say quin-wow! Jam-packed with loads of yummy veggies, this dish makes a one-pot meal that packs a tasty punch. It’s from vegan ultramarathoner Matt Frazier and writer, yoga teacher and health coach Stepfanie Romine’s new cookbook, The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life.

Note: You can also use one 14-ounce can artichoke hearts packed in water, halved or quartered if large.

The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Reprinted and adapted by permission of the publisher, The Experiment. Available wherever books are sold.

INGREDIENTS

CITRUS-PICKLED SHALLOTS

• 2 large shallots, cut into half-moons
• 2 tablespoons orange juice
• ½ teaspoon apple cider vinegar
• ½ teaspoon salt
• Pinch of sugar

QUINOA

• 1 cup quinoa, soaked at least 2 hours or overnight, rinsed, and drained
• 2 cups frozen artichoke hearts (see note)
• 2 garlic cloves, minced
• 1 teaspoon dried tarragon
• ½ teaspoon dried thyme
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon dried dill
• ¼ teaspoon black pepper, plus more to taste
• 2 cups frozen peas
• 2 carrots, diced
• 1 orange or yellow bell pepper, finely chopped
• 3 scallions (white and light green parts), thinly sliced
• zest and juice of 1 lemon
• ½ cup raw sunflower seeds

INSTRUCTIONS

1. To make the shallots, combine all the ingredients in a small bowl. Refrigerate until ready to serve. (The shallots can be refrigerated overnight or up to 3 days.)
2. To make the quinoa, combine 2 cups water and quinoa in a large saucepan over high heat. Bring to a boil, then add the artichokes, garlic, tarragon, thyme, ½ teaspoon salt, the dill, and ¼ teaspoon pepper. Reduce the heat to medium-low, cover, and cook for 10 minutes. Reduce the heat to low and stir in the peas, carrots, bell pepper, and scallions. Cover and cook until the vegetables are heated through, about 5 minutes.
3. Remove from the heat, add the lemon juice and zest and the sunflower seeds, fluff with a fork, and season with salt and pepper. Serve, topping each portion with the shallots.

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Peanut Butter–Quinoa Flake Cookies

In these energizing cookies, quinoa flakes offer a nice change from the usual rolled oats. Naturally sweetened with dates and banana, and with almond flour and peanut butter lending richness, these kid-friendly cookies are ready in just 30 minutes. “Love this recipe! Easy, flexible and forgiving,” writes a commenter.

Quinoa flakes give these kid-friendly cookies a delightfully chewy texture and a hearty helping of whole grains in each bite. The delicious banana and peanut butter combo is reminiscent of a classic after-school snack that will have you reaching for seconds before polishing off your first. Naturally sweetened with dates, these good-for-you treats are easy to whip up in just 30 minutes.

INGREDIENTS

• 1 cup pitted dates
• 1 medium ripe banana
• ¼ cup creamy peanut butter
• 2 teaspoons pure vanilla extract
• 1 cup almond flour
• 1 cup quinoa flakes
• 1 teaspoon regular or sodium-free baking powder
• ½ teaspoon sea salt

INSTRUCTIONS

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. In a food processor combine the first four ingredients (through vanilla) and ¼ cup water. Process until creamy, scraping sides of food processor as needed. Add the remaining ingredients. Process until combined.
3. Drop dough in 2-tablespoon portions onto prepared cookie sheet, spacing them 1 inch apart. Using water-dampened fingers, lightly press cookies to flatten.
4. Bake 15 to 18 minutes or until golden brown on bottoms, rotating cookie sheet halfway through baking. Let cool 10 minutes on cookie sheet. Transfer to a wire rack and cool completely. Store cookies in an airtight container in the refrigerator up to 1 week.

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