Quinoa and Chickpeas

It's time to hit the farmer's market tomorrow. I looked in my fridge tonight for dinner and remembered I had to use up some canned tomatoes from a recipe I used the other day. We still needed protein, carbs, and veggies however. So, I pulled out some quinoa, added water, tomatoes, spices and then got online to look up recipes to see what else I could add. As much as I love to cook, I am always a little frightened by what I come up with on my own. I am much more comfortable using a tried and true recipe from someone else. (Unless it's something sweet, simple, or a salad of some sort). Most of these ingredients you can find in your pantry or freezer without having to go to the store.

I found several recipes that were very similar in their ingredients and were exactly what I was thinking, and actually had on hand! I have to say this turned out really good and Owen ate every last bite, repeating the words, "good dinner Mommy" over and over again :) My stamp of approval has been won! I served it along with some steamed green beans tossed with lemon zest, garlic, parsley, salt and pepper and a bit of olive oil. Owen gobbled those up as well!

Quinoa and Chickpeas
Recipe adapted from several sources, including www.weelicious.com and allrecipes.com
1/2 cup quinoa
1 cup water
1 cup canned chopped tomatoes (or fresh if you have them)
1/4 tsp. ground cumin
1 Tb. grape seed oil
1/2 cup corn kernels fresh or frozen
1 cup rinsed and drained chickpeas (garbanzo beans)
1 clove of garlic, minced
juice of one small lime
salt and pepper to taste
1 Tb. chopped fresh parsley (cilantro would be good too)

Rinse and soak quinoa for 15 minutes to help remove any bitter taste. Bring water, canned tomatoes (if you are using fresh tomatoes, don't cook them, just add them at the end instead), cumin and quinoa to a boil. Place the lid on the pot and turn the heat down to a simmer for 15 minutes until done. Stir in grape seed oil, corn, garlic, lime juice, parsley and salt and pepper. Serve and enjoy. This dish will probably taste good cold as well. I'll find out tomorrow!

Quinoa Risotto with Mushrooms and Thyme

We had a long fun day today and I had nothing planned for dinner tonight. Around 4:00 Adam got on Epicurious.com and we made the first quick thing he saw, which was a quinoa risotto. Quinoa is a super grain (actually a seed related to spinach) that is packed with complete protein and contains high levels of potassium and riboflavin, as well as other B vitamins and minerals. I am always excited to try any dish with this ingredient, and who doesn't like risotto? Right?

Turns out this dish was very easy, filling, healthy and good! Here's the recipe!

Quinoa Risotto with Mushrooms and Thyme

Recipe from, Bon Appetit January, 2010

1 cup quinoa, rinsed
1 tablespoon olive oil
1 1/2 cups chopped onion
1 garlic clove, pressed
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh shiitake mushrooms, stemmed, sliced (I used a dried mixture of mushrooms and soaked them for 20 minutes in warm water....then used the soaking water for the quinoa, but it's not necessary.)
3 teaspoons chopped fresh thyme, divided
1 cup dry white wine
Grated Parmesan cheese

Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.

Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sautée; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy.

Mix quinoa into mushroom mixture; season with salt and pepper. Top with cheese separately.