Posts Tagged ‘quinoa’

Curried Quinoa Salad with Chickpeas

The moms from my Bible study class had a holiday lunch gathering.  I knew there would be a Chick-Fil-A nugget tray, but after recently reading Eating Animals (and other books), I have moved from eating mostly vegetarian to being a vegetarian.  No nuggets for me.  At the same time, I also didn’t want to make a big deal about it with my friends and make anyone uncomfortable, so I made this salad for my meal.

In the spirit of keeping it real, my kids did eat the nuggets.  I’m trying to navigate the waters when it comes to how I feed them in social situations when all of their peers are eating food that I don’t feel good about.  My kids don’t currently share my convictions.  They are 5 & 2 – clearly they don’t get the implications of factory farming and other moral dilemmas associated with eating meat.  I don’t serve them meat at home and very rarely order it for them when we are out as a family.  However, once or twice a month we are in a situation like this where I have trouble asking them to forgo what all of their friends are eating.  I load up their plates with fruit and veggies and crackers and all the non-meat sides, but I do let them have the meat.

Okay, on to the recipe:

Curried Quinoa Salad with Chickpeas

  • 1 cup quinoa – I used sprouted, but regular would work fine
  • 2 cups water
  • 1 Tbsp curry powder
  • 1 tsp cumin

Bring all ingredients to a boil and cover, reduce heat and simmer 15-20 minutes.  Remove from heat and cool.

When cool, toss with:

  • 1 green apple, diced
  • 1 can chickpeas, rinsed and drained
  • 1/4 c diced cilantro
  • 2 carrots, shredded
  • 1/4 c diced green onions

Mix up and stir in dressing:

  • 3 Tbsp EVOO
  • 1 Tbsp Apple Cider Vinegar
  • Juice of 1 lime
  • 1 tsp lime zest
  • salt and pepper to taste

A couple of days later the kids and I went on an outing and I enjoyed the salad again as a picnic lunch, while they ate pb&j.

Any other mamas out there facing this same dilemma with allowing/not allowing your kids to eat something based on your personal convictions?

Do you agree that it is quite hard to explain to a child that young why they aren’t allowed to eat something with all their friends, or am I taking the easy way out?



Apple Cranberry Sprouted Quinoa Salad

Even as a stay-home mom, I find Mondays to be a bit crazy.  Today found me running errands, cooking a pot of beans for dinner, making almond milk, feeding and playing with the kids, working on potty training (not for the faint of heart) with my little guy and roasting some pumpkin seeds, all before noon.  When noon hit and I realized I needed lunch, I made a festively fall (but sadly un-photogenic) raw dish for lunch today:

Apple Cranberry Sprouted Quinoa Salad

  • 3/4 c sprouted quinoa
  • 1 Tbsp EVOO
  • 1 Tbsp Apple Cider vinegar
  • 2 tsp lemon juice
  • 1/3 c dried cranberries
  • 1/2 medium apple, chopped
  • dash of honey and cinnamon

Mix all together and let sit for a bit for flavors to meld.

Here is a favorite picture from the weekend.  Some raw sweetness,  if you will. 🙂

Hope your Monday is looking up!


Quinoa Grape Salad

In efforts to eat some of the food out of my pantry before adding more to it – Hi, I’m Michelle and I’m a compulsive grocery shopper – I came across a box of red quinoa sitting quietly behind some almonds and chocolate chips.  I put 1/2 a cup into a bowl of water and soaked overnight.  The next morning I rinsed and put in a strainer over a bowl and covered the strainer and waited for the cute little quinoa tales to emerge.

I’ve sprouted quinoa before and used it to make a tabouleh type salad.  But, tomato season is sadly coming to an end and I’m not a fan of bland tomatoes in a dish that features them.  So, I modified a recipe I copied down from Raw Food, Real World and came up with this:

Quinoa Grape Salad

  • 1/2 cup quinoa, soaked and sprouted
  • 2 Tb lime juice
  • 1 Tb macadamia nut oil
  • 1 tsp rice vinegar
  • salt to taste
  • 3/4 c chopped grapes
  • 3/4 c chopped celery
  • 1/3 c chopped cilantro
  • 1 green onion, diced

Mix quinoa – salt together and let sit at least an hour.  Add in remaining ingredients and let sit another hour for optimum flavor.

This could probably serve two, but I ate it all in one sitting.  It was different and delicious.  I loved the sweet grapes contrasting with the salty dressing, the crunchy celery and the fresh addition of cilantro.  It is a recipe I’ll be making again soon.

Sprouted Quinoa Tabouleh

So we haven’t had AC in our house since Friday.  I live in Texas.  It’s July.  So, yeah, it’s pretty much an oven in our house.  Needless to say, we haven’t been staying in the house since Saturday.  Friday night I slept with an ice pack on my stomach and woke up Saturday hoping the AC man could work his magic.  As is our luck, we need some random, special part that can’t be ordered until today, so hopefully we’ll be back in the house today, but are preparing for tomorrow.

Anyway, all that to say, I haven’t been doing too much food preparing in the last few days.  I did sprout some quinoa Saturday morning and brought it with me when we fled the home-turned-sauna and have been enjoying a simple sprouted quinoa salad for the past couple of days. Pardon the low quality of my camera phone pic:

 Not really a specific recipe – just mix some lemon juice, olive oil and salt and let the quinoa marinate in the dressing for a bit.  Then stir in cucumbers and tomatoes and enjoy!   Sprouted quinoa has a texture akin to sesame seeds and is a nice contrast to the cucumbers and tomatoes.  It keeps well in the fridge for a couple of days and has been nice and refreshing on these hot summer days.