By: Wendy Polisi
4 cups almond milk
1 cup mixed quinoa (equal parts of white, red, and black varieties)
10 oz fresh strawberries, sliced (16-20 strawberries)
2 tbsp pistachios, slivered
honey to sweeten (I use approximately 2 tbsp.)
1. In a small saucepan, warm the almond milk on low heat. After 2 minutes, add the quinoa and stir gently so the quinoa doesn’t clump together.
2. Cook on low heat for 15 minutes, or until the quinoa is cooked through.
3. Remove from heat, and divide among bowls or jars for an easy breakfast to-go!
4. Top with the strawberries and pistachios, and drizzle the honey on top.
Original recipe can be found at http://wendypolisi.com/5-ingredient-quinoa-breakfast-pots/
This recipe is very easy to customize with your favorite pizza toppings. Don’t be afraid to pack on the veggies and enjoy!
Prep Time: 15 mins.
Cook Time: 20 mins.
Total Time: 35 mins.
1 cup (dry) quinoa
2 cups chicken or vegetable stock
2 (14-ounce) jars pizza sauce
2 cups (8 ounces) shredded Mozzarella cheese
2-3 cups of your favorite pizza toppings (I used pepperonis, diced green peppers, diced button mushrooms, and thinly-sliced red onions, but see other ideas below*)
optional toppings: grated Parmesan cheese, crushed red peppers
Preheat oven to 425°F.
Cook quinoa in the chicken or vegetable stock according to package instructions. (Or you can use this tutorial for how to cook quinoa.)
When the quinoa has finished cooking, fluff the quinoa with a fork. Then stir about 1/2 cup pizza sauce into the quinoa until evenly combined. Set aside.
Lightly spray 6 large (10-ounce) oven-safe ramekins with cooking spray. Place the ramekins on a large baking tray.
Spread about 2 Tablespoons of pizza sauce evenly over the bottom of each ramekin.
Layer each with about 1/4 cup of quinoa, and spread with a spoon to flatten.
Layer each evenly with pinch of shredded Mozzarella.
Layer each with a single layer of pizza toppings.
Repeat by layering each with another layer of sauce, quinoa, Mozzarella, pizza toppings, followed by a final layer of Mozzarella. The ramekins should be full but not overflowing.
Transfer the baking sheet full of ramekins to the oven, and bake for 20 minutes, or until the cheese is melted and the ingredients are heated through. At this point, you can either remove the pizza bowls from the oven. Or if you’d like to get the cheese extra golden on top, you can turn the oven to “broil”. Then — keeping a close eye on the cheese so that it does not burn — broil the pizza bowls until the cheese is golden on top.
Remove and sprinkle each pizza bowl with a pinch of Parmesan cheese and crushed red peppers, if desired. Serve immediately.
*Feel free to swap in your favorite pizza toppings here. As goes with traditional pizza, just be sure that they are chopped or cooked (if needed, such as for sausage, etc.) if needed before adding them to the pizza bowls.
Original Recipe can be found at http://www.gimmesomeoven.com/easy-quinoa-pizza-bowls/.
Author: Lee Hersh
Prep Time: 10 mins.
Cook Time: 60 mins.
Total Time: 1 hr. 10 mins.
1 cup quinoa
1 green pepper, diced
1.5 cup mushrooms, diced
½ cup yellow onion, finely diced
2 cups Marinara Sauce
(any kind of spaghetti sauce will work!)
1 cup low-sodium chicken broth
1 tablespoon minced garlic
2 tablespoons flour (I used white whole wheat, but white or gluten-free will work, too!)
1 cup shredded parmesan cheese
2 teaspoons garlic powder
4 large chicken breasts (or 6 medium chicken breasts)
salt and pepper, to taste
Preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.
Prep veggies by dicing a whole green pepper and 1.5 cups of mushrooms. Finely dice ½ a yellow onion (~1/2 cup).
Place 1 cup of uncooked quinoa on the bottom of your casserole dish and then layer on veggies.
Add 2 cups of marinara sauce, 1 cup of chicken broth, and a table of minced garlic to the casserole dish and mix everything together. Set aside.
In a medium-size bowl, mix together flour, shredded parmesan, and garlic powder. Then, crack an egg into a small bowl and whisk.
Prep chicken breast by dipping into the egg and then into the parmesan mixture making sure everything is generously coated. Place chicken breast on top of quinoa mixture
Finally, sprinkle on the leftover parmesan mixture and even more cheese if you desire. Season with salt and pepper, to taste.
Bake at 375º, uncovered for 20 minutes. Then, cover with tin foil and bake for an additional 40 minutes or until the quinoa is fully cooked.
Original Recipe can be found at http://fitfoodiefinds.com/2015/12/healthy-chicken-parmesan-quinoa-bake/.