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quinoa

Summer Chickpea Quinoa

There’s nothing better than fresh produce from a farmer’s market – food tastes better knowing you’re supporting local, sustainable farming. For this recipe I used half quinoa and half brown rice, but you could use all of just one of those.

Ingredients:
1 c. cooked quinoa
1 c. cooked brown rice
1 tsp. rosemary
1 can chickpeas (drained)
1 medium zucchini
1/2 head of cauliflower
1/2 tsp. paprika
1/2 tsp. cumin
2 tsp. olive oil
1 tsp. dried parsley
1/4 tsp. garlic salt

Combine quinoa and rice after it is cooked. Dice cauliflower and zucchini and stir into quinoa/rice mix along with chickpeas. Add all spices and stir well, then add more spices to taste.

Chicken Cacciatore

A classic family dinner that never gets old.

Ingredients:
8 chicken tenders
1 tbsp. olive oil
2 onions, chopped
1 green pepper, chopped
1 clove garlic, minced
3 large tomatoes, chopped
2 cans tomato soup
2/3 c. water
3 tbsp. white or red wine (can substitute with cider vinegar)
1 tsp. salt
1/8 tsp. paprika
dash of pepper

Saute onions, garlic, and green peppers in olive oil in large pot on high heat until soft.Add tomatoes, tomato soup, water, and wine. Separately saute the chicken in olive oil for a few minutes until browned (but does not have to be fully cooked) and add it into the large pot, with seasonings. Allow to simmer for 1/2 hour until chicken is fully cooked. Serve with rice or quinoa.

Notes:
– Best if consumed by the gallon.
– Do not add chunks of turkey to week old cacciatore in hopes of diversifying the taste.
– Can be eaten for breakfast the next day.

Greek Quinoa

This recipe is a fun twist on quinoa. All measures are approximate, but you really can’t go wrong.

Ingredients:
1-2 c. cooked quinoa
1/2 small onion
1/2 c. cherry tomatoes, chopped in half
1/2 c. frozen spinach
1 tbsp. crumbled feta cheese
1 tbsp. olive oil

Saute the onions in the olive oil. Add the spinach and quinoa and continue to saute until warm. Add in the cherry tomatoes and then sprinkle with feta cheese. Enjoy!

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