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Posts Tagged ‘Quinoa’

Ingredients:img_1530-2

– 1 cup quinoa, uncooked
– 2 cups water
– 2 cloves garlic, minced
– 1 medium onion, chopped
– 1 cucumber, diced
– 1 cup fresh parsley, chopped
– 3 medium tomatoes, diced
– 1/4 cup crumbled Feta cheese
– 1/4 cup SOOC Dill extra-virgin olive oil
-1/4 cup SOOC Sicilian Lemon balsamic vinegar

Instructions:

– Thoroughly rinse quinoa before using. Add quinoa and water to a medium pot, and bring to boil. Once boiling, cook for 10-15 minutes or until tender and fluffy. Transfer to a large bowl and let cool completely.
– Combine Dill EVOO, Sicilian Lemon balsamic, cucumber, tomatoes, onion, garlic, parsley, and feta into a large bowl. Once quinoa is cool, add to the mixture. Fold together completely. Enjoy on its own, or pair with grilled shrimp! Enjoy!

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Ingredients:

– 2 pounds chicken breast, cut into 1-inch cubesapricot-chicken-with-couscous
– 20 dried apricots, halved
– 1 cup chicken stock
– 1 cup apricot preserves
– 2 tbs SOOC Blood Orange olive oil
– 1/4 cup SOOC Fig balsamic vinegar
– 1 large onion, chopped
– 2-3 cloves chopped garlic
– 1 tbs fresh chopped thyme

Directions:

– Heat Blood Orange EVOO in a large skillet over medium-high heat. Add chicken and cook for about 5 minutes, until edges are slightly crispy, but still pink in the center. Stir in the onion and garlic, and cook for 3 more minutes. Reduce to a medium heat, and pour in the Fig balsamic vinegar and allow to reduce for a couple minutes.

– Halve 10 apricots, leaving the other 10 whole. Place apricots and chicken stock to the skillet and bring to a simmer. Stir in the apricot preserves and thyme. Reduce to medium-low heat and simmer for 10-15 minutes, or until apricots have softened. Salt and pepper to taste.

– Serve over your favorite steamed vegetables or quinoa! You can also substitute the Fig balsamic vinegar with Espresso balsamic for an even richer flavor. Enjoy and eat in good health!

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Ingredients:

2 teaspoons sweet paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground corianderCarrot
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
4 large carrots, thinly sliced lengthwise
1 small red onion, thinly sliced
7 tablespoons SOOC Harissa extra-virgin olive oil
1/2 cup walnuts
1 cup red quinoa
2 cups water
3 tablespoons SOOC Honey Ginger balsamic vinegar
5 ounces mixed salad greens
1 teaspoon Dijon mustard (optional)
1/2 cup dried cranberries 2 tablespoons chopped flat-leaf parsley

Directions:

1. Preheat the oven to 400°. In a small bowl, mix the spices together. In a medium bowl, toss the carrots, onion and 2 tablespoons of the Harissa olive oil. Add 1 tablespoon of the spice mix (saving remaining spice mix for Quinoa) and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, until tender.

2. Meanwhile, spread the walnuts in a pie plate and bake for about 7 minutes, until golden. Let cool, then coarsely chop.

3. In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.

4. In a large bowl, whisk the remaining Harissa olive oil with 3 tablespoons of the Honey Ginger balsamic vinegar, adding remaining spice mix (if any). Salt and pepper to taste, or add one teaspoon of Dijon Mustard, if desired. Add the salad greens, Quinoa, roasted vegetables, cranberries, walnuts, and toss to coat. Finish with Parsley. If presentation is a must, toss the greens with half of the dressing first, and spoon Quinoa mix on top of greens with remaining dressing.

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