A Week of Salad

 

My brother in law made the salad in the picture for Thanksgiving a couple years ago. It was delicious and I made it once myself. It just takes too long. So I've streamlined it into something I can cook for once and then eat for lunch all week long. Here's the result:

1 bag of greens- spinach or spring mix

1 butternut squash or a couple sweet potatoes

1/2 cup dry quinoa cooked in chicken broth 

Cheese- goat, feta, parmesan

Nuts or seeds- cashews, pumpkin seeds, sunflower seeds, sliced almonds, pistachios

Dressing for 1:
2 tsp olive oil

1 tsp vinegar- rice, red wine, apple cider, or balsamic

1/4-1/2 tsp mustard

1/4-1/2 tsp honey

• Peel your squash or sweet potatoes and cut into 1/2-1 inch cubes. Toss with olive oil, salt, pepper, and a generous amount of dried sage. Roast at 400* for 30-40 min tossing once.
  
  
•  Cook  1/2 C of dry quinoa in chicken broth, or in water with some chicken bouillon according to the package directions. You could also used wild or brown rice, or even buy those microwavable grain pouches.

Every day when you want to eat your salad

1) Mix together the dressing ingredients in a little bowl with a fork

2) Toss the dressing with a big handful of greens

3) Scoop out 1/5 of the quinoa and 1/5 of the squash/sweet potatoes and heat them in the microwave for 30 seconds. Put them on top of the greens

4) Add some cheese and nuts/seeds

5) Lightly salt and pepper the salad

Repeat for the rest of the week.

Quinoa Burger

I found this on pinterest, but the recipe and photo came from Eating Well, Living Thin. Elliott, who is in the phase of not trying new foods, or old foods that we just haven't had in a while, loved this. And before bed he asked for more.

2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon Splenda or sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

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To cook quinoa:

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.

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In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers.

Serve with Tzatziki, or fry sauce, and top with avocado and tomato.

Chicken Stew with Butternut Squash and Quinoa

I found this on pinterest, but it (along with the picture) comes from Cookin' Canuck. This was a nice new flavor. Don't skip the olives. You could make this vegetarian by using veggie broth and subbing white beans for the chicken.

Ingredients

• 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
• 3 1/2 cups chicken broth
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1/2 tsp kosher salt
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted and quartered kalamata olives
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

Instructions

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
8. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
11. Shred the chicken with your fingers or a fork.
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
13. Stir in parsley and serve.

Quinoa with Black Beans and Corn

photo from whatsonmymenu.blogspot.com

Ingredients:
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups broth*
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

*I like the flavor of chicken broth, but if you want to make this meal vegetarian, use vegetable broth or water.

Directions:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
4. Use this the way you would use any taco filling: in taco shells, tortillas, or on salad topped with lettuce, tomato, avocado, cheese, and sour cream.