All posts filed under: Recipes

Quinoa-An Alternative Grain

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Quinoa (“keen-wah”) is a grain originally from South America. It is getting popular now because it has high protein, is a good source of calcium, phosphorus and iron, but has little or no gluten. It is not related to the grassy grains such as wheat and rye. Rather, it is related to spinach and tumbleweeds (tumbleweeds!).   Uncooked quinoa It is easy to cook and versatile. It can be used in dishes such as couscous and salads in place of bulgur wheat, or added to soups. Cook it like rice: about one cup quinoa to two cups water. Bring to boil, then simmer until water is absorbed (about 12 minutes). Makes about 2 cups of cooked quinoa. The salad below was brought by a friend to a brunch, and has the added benefits of avocado, citrus, and blueberries. It is delicious and nutritious! Quinoa and Blueberry Salad    2 cups quinoa, cooked    1 cup blueberries    2 large avocados, diced    1 cup pecans    Lime Basil Dressing:    1 tbsp olive oil, extra …

Curried Roasted Carrots with Yogurt

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This dish is easy, tasty, and works well as a side dish or appetizer to bring to parties. I have adapted it from a recipe in Sunset magazine, which has lots of easy and quick recipes for colorful food! Wash and peel 2-3 carrots (depending on size) and slice them diagonally. Peel about half a head of garlic cloves, and cut the bigger ones in half. Toss the carrots and garlic in a bowl with olive oil and spices, about 1 tsp curry powder 1/2 tsp turmeric a pinch of ground cumin a pinch of ground cardamom Let them sit about 10 minutes, stir, and place in a roasting pan. Grind some sea salt over them, and roast at 350 degrees for 20-25 minutes. Let cool. Spoon a small carton of greek yogurt into a serving dish, and put the carrots and garlics in the middle. Drizzle the olive oil left over from roasting around on the yogurt. Eat with pita chips!