I don’t know if I’ve ever told you, but I graduated from the Home of the Walking Taco. Yeah. You should be pretttyyy jealous. Continue reading
I feel like I can’t get enough basil lately. Every time I think about what flavor I want in my food, I want basil. That’s what made me come up with this basil hummus dressing and that’s also what made me make this pesto quinoa salad. The other reason I made this salad?
It was ridiculously hot. Continue reading
I’m not much of a baker. I like to play around with ingredients and I’m not one for using exact measurements when I’m cooking. Baking needs exact measurements or more often than not you end up with inedible hockey pucks. Trust me. I know. I had some leftover quinoa and wanted to do something out of the ordinary with it. I knew it did well in bread like dishes and I just happened to be making sloppy joes for dinner that night. So obviously I had to turn my quinoa into cornbread. Yes, that is a logical progression. At least in my mind. These bites come together quickly and freeze rather nicely, so you can make a bunch and not worry about them going bad. That is if you have any left over!
Quinoa Cornbread Bites
- 1 1/2 cup cooked quinoa
- 1 1/2 cup cornmeal
- 1 1/2 tbsp flax meal (you can buy the seeds in bulk which is cheaper and then grind them in a food processor at home)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup almond milk
- 1/2 cup apple cider vinegar
- 2-3 tbsp molasses, depending on how sweet you want it
- 1/2 tsp salt
1. Preheat oven to 375 and mix almond milk and apple cider vinegar in a small bowl and set aside while you prepare the rest of the ingredients
2. Combine all the dry ingredients in a large bowl and whisk together.
3. Add 1/2 cup of the cooked quinoa to the milk and ACV as well as the 2-3 tbsp molasses. If you have an immersion blender, blend this mixture until it is smooth and creamy. If you don’t have an immersion blender, transfer to a blender or food processor.
4. Add the wet mixture to the dry mixture and stir everything together. It will foam up a little bit due to the vinegar and baking soda, but it will go back down. Fold in the rest of the quinoa.
5. Spray a little olive oil into a mini muffin tin and spoon about a tbsp of the mixture into each cup. Don’t over fill because the bites will rise as they cook. Bake for 10-12 minutes and then let them cool on a wire rack.
These go really well with sloppy joes or chili. I’m sure they would taste really good with some homemade jam or as my mom told me, “These are just another vehicle to get butter into my mouth.” Now you know where I get my clever wit! Eat up and hope you enjoy!
I made this meal because it was something that could be made ahead of time and it travels well. Both important things because the weekend that we had this, we were staying at my parents house to watch their dogs before we went to my sister’s graduation. It was also really warm that weekend and this salad hit the spot! Hope you enjoy!
Curried Quinoa Salad
- 1 Tbsp curry powder
- 1 Tbsp olive oil
- 2 tsp salt
- 2 1/3 cups quinoa
- 3 cups water
- 1/2 cup veggie broth
- 1/2 an onion, diced
- 2 Tbsp rice vinegar
- 2 Tbsp maple syrup
- 1 handful of spinach, chopped
1. Add all ingredients through veggie broth into a medium saucepan. Bring to a boil and then cover and simmer for about 10 minutes. Turn off the heat and let the pot sit covered for another 10 minutes.
2. Once your quinoa is done, add in the onion, vinegar, maple syrup, spinach, and pepper to taste. Mix everything well. You can serve right away, but it tastes even better after you have let it sit in the fridge for an hour or so. You can also add in other things if you wanted. Carrots or chopped nuts would also be delicious!
Tomorrow I will be posting again (amazing? I know). I participated in Foodie Penpals through theleangreenbean. So check back tomorrow to learn what that is all about!