Tag Archives: quinoa

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Healthy Weight Loss Recipes-Shrimp with Red Beans and Quinoa

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Recipe Type: Entree

Author: Susan Irby The Bikini Chef
Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours, 20 mins plus soak beans overnight
Serves: 4
This Mardi Gras classic takes a healthier twist with protein-rich quinoa. Delicious any time of year, here shrimp is used. Perfect for the family or single guy or gal on the go, make ahead and freeze for later use. If you don’t eat shrimp, substitute chopped cooked chicken breasts, sliced lean turkey sausage, or a little not-so-lean andouille sausage.
Ingredients
  • 1 pound dry kidney beans
  • 3 tablespoons olive oil
  • 1 large white or yellow onion, chopped
  • 1 medium green bell pepper, seeded and sliced into thin strips
  • 2 cloves garlic, minced
  • 2 celery stalks, roughly chopped
  • 3 cups water
  • 3 cups vegetable broth
  • 2 crushed bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1 tablespoon dried parsley
  • 1 teaspoon cajun seasoning
  • 4 cups cups water
  • 2 cups uncooked, rinsed quinoa or long grain white rice
  • 2 pounds large shrimp, peeled and deviened
  • 1 tablespoon extra virgin olive oil
  • fine zest of 1 lemon
  • 1 tablespoon chopped fresh thyme leaves
  • Finely grated fresh parmesan cheese, about 4 tablespoons

Directions

Rinse beans, and then soak in a large pot of water overnight. In a skillet, heat 2 tablespoons of olive oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes. Rinse beans, and transfer to a large pot with 3 cups water and 3 cups vegetable broth. Stir onion and bell pepper mixture into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 to 3 hours, adding a little water or vegetable broth if needed.

Meanwhile, prepare the quinoa (or rice). In a saucepan, bring water and quinoa to a boil. Reduce heat, cover, and simmer for 15 minutes. *If using rice, add 5 minutes of cooking time.

Toss shrimp with remaining 1 tablespoon of olive oil. Heat grill pan or skillet over medium heat. Add shrimp and cook until just pink, about 3 minutes. Serve shrimp whole or chop into large pieces. Set aside.

To serve, place quinoa on serving plate and top with red beans and shrimp. Finish with a pinch of fresh thyme leaves, lemon zest, and freshly grated parmesan cheese (about 1/2 tablespoon). Serve warm.

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Quinoa Taco Salad

Quinoa Taco Salad

I am constantly searching for new healthy recipe’s and when I find them I like to share them. Quinoa is one of my favorites. I hope you enjoy this recipe that I found.

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

My vegan quinoa taco salad is sans tomatoes. And bean-free. No customary black beans here. But if you love black beans with a white hot passion, add ‘em in. You can also add crumbled goat cheese on top, if you desire.

Ingredients
1 cupquinoa, cooked in two cups water
as needed extra virgin olive oil
juice from 2 limes
to taste sea salt
2-3 tablespoonscilantro or parsley, fresh chopped
1 half smallred or purple onion, diced fine
1 smallyellow bell pepper, cored, seeded, diced fine
1 cupcorn kernels, roasted (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)
1 large headof crisp romaine lettuce, washed, dried, sliced crosswise
1 largeavocado, pitted, peeled, diced
gluten-free tortilla chips
Instructions
Cook the quinoa per package instructions. Fluff the cooked quinoa with a fork. Scoop the quinoa into a bowl.
Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season the mixture with sea salt, to taste.
Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.
Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.
Serve with an extra lime wedge.
More Options:

Add a cup of chilled, drained black beans, if you like your taco salad super hearty.

Add sliced red or yellow cherry or grape tomatoes, if you desire.

Sprinkle with the cheese of your choice.

Serve with your favorite salsa on the side.

Reviewed July 16, 2012

From http://www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com

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Quinoa Breakfast Bars with Blueberries

Quinoa_breakfast_bars_with_blueberries

These cereal bars are pleasantly moist and chewy, much like an old-fashioned oatmeal bar. And the best part? They freeze well for an easy grab-and-go gluten-free breakfast. You supply the no-whip caramel soy latte.

 Ingredients

Prep: 20 minutes | Cook: 40 minutes | Total Time: 1 hour
  • 1 cup
    quinoa flakes
  • 1/2 cup
    sorghum flour
  • 1/4 cup
    gluten-free cornmeal
  • 1/2 cup
    buckwheat flour
  • 1/4 cup
    tapioca starch, or potato starch
  • 1 1/2 teaspoons
    baking powder
  • 1/2 teaspoon
    baking soda
  • 3/4 teaspoon
    fine sea salt
  • 1 1/4 teaspoons
    xanthan gum
  • 1 teaspoon
    ground cinnamon
  • 1/4 teaspoon
    ground nutmeg
  • 1 cup
    light brown sugar
  • 1/3 cup
    light olive oil
  • 2
    eggs, beaten; or egg replacer for 2 eggs (equals 1/4 cup liquid)
  • 1/2 cup
    rice, hemp or nut milk
  • 1/4 teaspoon
    mild rice vinegar
  • 1 teaspoon
    bourbon vanilla extract
  • 1 cup
    blueberries
 Instructions
  1. Whisk together the first eleven ingredients.
  2. Add in the remaining ingredients, excluding the blueberries, and mix.
  3. Beat until smooth. The batter will be thick and sticky.
  4. Add in the blueberries and stir to distribute.
  5. Plop the batter into the cake pan and using a rubber spatula (or oiled fingers) press the batter into the corners and smooth the top.
  6. Bake in the center of the preheated oven for 35 to 40 minutes or so, until firm. The edges will be golden, the center should be firm to the touch.
  7. Cool the pan on a wire rack.

Reviewed July 16, 2012

From http://www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com