Tag Archives: quinoa

Moroccan Quinoa Salad

Moroccan Quinoa Salad | almost getting it together

I’ve had a couple of weeks to put it lightly. As in, the past few weeks have been a little stressful. I have discovered that when I don’t want to do something, I completely shut down. Basically, I don’t want to do anything. I was having one of those days a few weeks ago. Most girls would unwind with a glass of wine (which trust me, I wanted to) but instead, I turned to “therapeutic quinoa making”.

Moroccan Quinoa Salad | almost getting it together

Therapeutic Quinoa Making.

Moroccan Quinoa Salad | almost getting it together

Honey + Za’atar.

I texted Davida asking her expertise on whether all of these things (apples, carrots, mint, lemon, honey and za’atar) would taste good together and she assured me they sounded yummy. Boy was she right. This salad was AMAZE. I incorporated it into ever meal for a week until I ran out and I lamented on my lack of fresh mint. What I’m trying to say is – I am now a fan of the grain salad.

Moroccan Quinoa Salad | almost getting it together

Moroccan Quinoa Salad

This is gluten free (obvi) and can be made vegan simply by subbing maple syrup for the honey. If you don’t have fancy fig-inflused balsamic or lemon-infused olive oil, you can use whatever you have on hand.

Moroccan Quinoa Salad | almost getting it together

Eat it with whatever proteins and extra veggies you have on hand!

5.0 from 1 reviews
Moroccan Quinoa Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Gluten Free, Vegan
Serves: 10
Ingredients
Quinoa
  • 1½ cups uncooked quinoa
  • 3 cups filtered water
  • 2 apples
  • 1 cup baby carrots
  • ⅓ cup raisins
Dressing
  • ⅓ cup fig infused balsamic vinegar
  • 1 lemon, juiced
  • 2 tbsp lemon infused olive oil
  • 1 tbsp za'atar
  • ¼ cup fresh mint
  • 2 tbsp honey (or maple syrup if vegan)
  • salt & pepper to taste
Instructions
  1. Rinse quinoa in cold water.
  2. Add quinoa and water to sauce pan. Bring to a boil, cover, then reduce to a simmer for about 20 minutes, or until most of the liquid is cooked off. Once the liquid is mostly cooked off, place a paper towel between the lid of the pan and the pan and turn heat off. This produces really fluffy quinoa.
  3. While quinoa is cooking, add all dressing ingredients to a food processor or high powered blender and blend well. Put in dish and place to side.
  4. Add apple and carrot to food processor and shred. Place to side.
  5. Once quinoa is finished cooking, let cool slightly then add carrots and apples and mix well.
  6. Add dressing to entire mixture and mix well.
  7. Fold in raisins.
  8. Add salt and pepper to taste as desired. Eat warm or serve cold!
Nutrition Information
Serving size: ½ cup Calories: 175 Fat: 3.8 g Saturated fat: 0.6 g Carbohydrates: 31.8 g Sugar: 12.8 g Fiber: 3.8 g Protein: 3.7 g

Chat with me:
What is your way of dealing with a stressful day?

Spring Superfood Salad

spring superfood salad | almost getting it together

Anyone who has been around me for more than one minute knows I’m always hungry. As much as I love being skinny (or fit and healthy or whatever is the politically correct word – there, I said it), I love eating more. Because I love eating and I’m always hungry, I consider myself a volume eater.

I’m not going to lie – back in my less-healthy days (i.e., college) I wouldn’t make myself a huge salad for lunch or typically order one at a restaurant. Salads just didn’t seem appealing. Now, there are few things more appealing to me in the world than a huge bowl of vegetables. I’m a complete psychopath, I know, but I also love wine so it balances out, right? (And chocolate and nut butter and ice cream just in case we’re worried I primarily only eat vegetables and fruit in fermented form.)

spring superfood salad | almost getting it together

True love is a bowl of vegetables with avocado.

I hate not knowing what’s in my food so I’m really weird about salad dressing. There’s always either a ton of oil or added sugar, even if they’re homemade by someone who isn’t myself. I would totally make a salad at my office cafe every day (and I used to) but now I would rather bring one from home and know exactly what is in it and not be disappointed when the basil cucumber dressing isn’t out or someone ate the last artichoke.

I was still sleep-deprived when I went to the grocery store on Monday night and despite having about five amazing salads over the course of the precious four days, I couldn’t come up with the brain power to create my own salad. I bought two random heads of broccoli and some turkey and thought I would figure it out from there.

This salad could also be called the “use up stuff in your fridge” salad. It’s full of “superfoods” and nutrients: strawberries, seeds, quinoa, greens and avocado. I didn’t expect this salad to be as epically amazing and delicious as it was – definitely make it. Top with a balsamic dressing. I make mine by sight so I don’t measure anything, but I used balsamic, olive oil, lemon juice and fancy balsamic fig mustard that I bought in Toronto.

spring superfood salad | almost getting it together

More nutrients in a bowl than a typical college student eats in a week.

5.0 from 1 reviews
Spring Superfood Salad
 
Prep time
Total time
 
Author:
Recipe type: Entree
Cuisine: Gluten Free
Serves: 1
Ingredients
  • 2 cups salad greens
  • ½ cup broccoli, chopped
  • ⅓ cup strawberries, chopped
  • 3 slices turkey breast, chopped
  • ¼ cup cooked quinoa
  • ¼ avocado, sliced
  • 1 tbsp goat cheese
  • 2 tsp pumpkin seeds
Instructions
  1. Place all ingredients in bowl. Top with your choice of dressing.
Nutrition Information
Calories: 339 Fat: 16.8 Carbohydrates: 30.4 Sugar: 5.3 Fiber: 9.8 Protein: 20.8

Chat with me:
Do you love salads/vegetables as much as me? Am I completely nuts (don’t I ask that question every week at least once)?

Coconut Blueberry Quinoa Pancakes

Coconut Blueberry Quinoa Pancakes | almost getting it together

I had been craving two different breakfast foods – quinoa pancakes (which I had never had before but I often find myself craving foods I’ve never tried) and coconut blueberry waffles (alternatively, which I had never had). Luckily, President’s Day gave me a chance to create the breakfast food of my dreams since Saturday and Sunday breakfasts had been oatmeal (since I assumed I was doing a long run on Saturday then truly did a long run on Sunday).

Top these with coconut butter, almond butter, Greek yogurt and fresh blueberries for the full effect.

Coconut Blueberry Quinoa Pancakes

Coconut Blueberry Quinoa Pancakes | almost getting it together

The quintessential pancake shot.

Coconut Blueberry Quinoa Pancakes
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Serves: 1
Ingredients
  • ½ cup cooked quinoa
  • ¼ cup egg whites
  • ¼ cup coconut milk
  • ¼ cup fresh blueberries
  • 1 tbsp coconut flour
  • 1 tbsp shredded coconut
  • 1 tsp vanilla
  • ¼ tsp baking powder
Instructions
  1. Heat skillet on medium heat and spray with coconut oil (or whatever you use as a non-stick spray).
  2. Mix quinoa, coconut milk and egg whites in a bowl.
  3. Add coconut flour, shredded coconut, vanilla and baking powder and mix well. Coconut flour has a habit of sticking together – be sure to mix all of it out.
  4. Fold in blueberries
  5. Pour pancake batter onto heated skittle and let cook 2-3 minutes until bottom browns and is able to flip.
  6. Flip pancake and cook for another 1-2 minutes.
  7. Top with whatever makes your heart flutter and enjoy.
Nutrition Information
Serving size: 1 Calories: 186 Fat: 3.9 Saturated fat: 1.9 Carbohydrates: 24.4 Sugar: 5.3 Fiber: 5.4 Protein: 10.9

 

Coconut Blueberry Quinoa Pancakes | almost getting it together

Use the coconut butter. Trust me.

 

Chat with me:
Do you crave foods you’ve never had? What are you currently craving?