Tag Archives: delicious

Spinach Quinoa Salad

Quinoa is a complete protein that is very versatile. When paired with spinach, kale, or mixed greens it can become a satisfying main dish salad that provides protein, fiber, Omega 3’s, and anti-inflammatory nutrients.

 

Quinoa, like risotto, is a great way to use up small amounts of vegetables that you have left in the kitchen.  If you cook the quinoa ahead of time, you can sauté vegetables to create your desired flavor profile and add some cooked quinoa at the end of the cooking process.

 

In this dish I used okra, onion, garlic, zucchini, and sweet potato. Experiment with the flavor profiles that you prefer, perhaps trying a new vegetable in a small portion in a dish like this to see if you like it and wish to add it to your repertoire.


Enjoy this YogaLean recipe after a workout. Pair it with a Gluten Free roll or crackers. For a beverage, water with lemon or herbal tea (hot or cold) would be a nice pairing with this salad. Read other YogaLean Gluten Free recipes at Healthy Recipe Variations.

Base Recipe Serves 2:

I Cup COOKED QUINOA

3 Cups Evenly Diced Vegetables…the smaller the cuts the better  

4 TBSP Olive or Walnut Oil

1 Cup Vegetable Broth (low sodium)

4 Cups Baby Spinach

 

Garnish:

Basil, Rosemary, Tomatoes, Dried Fruit, Seeds or Nuts

Instructions:

Cook the quinoa according to package directions. I like to substitute low sodium vegetable broth for half of the water.

Evenly dice the vegetables and sauté them in chosen oil.

Add the broth and let the vegetables steam until the broth is almost absorbed. This leaves the vegetables el-dente if you cut them thin enough.

Add the cooked quinoa and stir to combine.

Rinse the spinach and pat dry. Divide evenly between two plates.

Top with the quinoa mixture in the center of the bed of spinach.

Serving Suggestions:

Garnish with seeds and nuts for added crunch if you wish.

Add dried fruit for a sweeter garnish.

Add tomatoes if you wish a touch of acidity.

Top with basil or rosemary, if you desire, for additional flavor.

You can top with oil and vinegar or allow the moist quinoa mixture to flavor the salad. 

No Bake Granola Nut Butter Bars

Granola Bars can be a breakfast or a snack…it depends on how they are made. These bars are a great Gluten Free YogaLean grab-and-go breakfast, snack after athletic activities, or something to take with you on an airplane flight.

I make these each time I fly. I can take them on the plane with dried fruit or fresh apple slices or grapes to ensure I have healthy, gluten free options while I am in transit. I prefer to take fresh fruit for the moisture content as flights dry me out, but that is not always feasible. Always have a plan A and a plan B when traveling!

HINT: When I travel I use almond, cashew, sunflower seed or walnut butter (and matching nuts/seeds) as many people have peanut allergies.

The recipe is simple, it is a derivation of my granola bars with dried fruit, and can be made many different ways so you will never get bored! The recipe is an ode to Rice Krispie Treats my mom made me when I was young…now grown-up and Gluten Free!

Enjoy this recipe and find other Gluten Free recipes at Healthy Recipe Variations.

Ingredients:

2 cups oats

1 1/2 cups Gluten Free Chex Cereal (Rice or Corn)

1/2 cup flax seed meal or ground flaxseed

1/2 cup unsweetened shredded coconut

1 TBSP cinnamon

1/2 cup honey

1 cup nut butter

Stir-ins: 1/2 cup diced dried fruit (no sulphur dioxide or sugar added is best), mini dark chocolate chips, or chopped nuts

Spray for the 9 x 12 pan (olive oil or coconut oil)

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Substitutions/Additions:

Peanut Butter: Substitute any nut butter (almond, cashew or walnut work well) or Sunflower Seed Butter. NOTE: When flying I try to avoid peanut butter as there may be a fellow traveler with a peanut allergy and you will not be able to unwrap and eat the food to avoid triggering a fellow passenger’s allergy.

Additions: Coconut, sunflower seeds, sesame seeds, or pepitas can be added if you wish a different texture and/or flavor.

Cooking Tips:

  • I like to add nuts that correspond to the nut butter I used in the recipe.
  • For this recipe, doubling the diced dried fruit will ensure that each bite has an ode to a peanut butter and jelly sandwich…a comfort food!

Instructions

  1. Start by gently crushing your cereal. Break up the Chex into smaller pieces, not into dust/flour.
  2. In a mixer or a large bowl, combine all the DRY ingredients.
  3. Warm the peanut butter (or nut butter you are using) in the microwave for 30 seconds or in a pan until it gets a bit runny. Add the warm peanut butter to the dry ingredients and mix to coat.
  4. Add the honey to the mixture and stir to coat.
  5. Transfer the mixture to the greased pan. Pat the mixture evenly into the prepared pan. Let rest to solidify for 30 minutes to 1 hour then cut into bars.

HINT: Cooking time for soft and chewy bars is 25-30 minutes for soft and chewy, 30-35 minutes for medium, 35-45 minutes for crunchy.

Enjoy this recipe and find other Gluten Free recipes at Healthy Recipe Variations.