Quinoa Salad

Several friends asked me to share my recipe with them, so here it is.  Firstly, for those who aren't familiar with Quinoa(pronounced keen-wa), it is a ancient grain with a nutty flavor and is a complete plant-based protein.  I discovered it here in Colorado and loved its nutty flavor and versatility.
Secondly the recipe I'm sharing makes a huge amount; I've taken it to large pot-lucks in the past and this time cut the recipe in half. I will share the full recipe.  Even cutting it in half made a large amount-enough for 6+ servings.  I hope you enjoy!

Quinoa Salad
Ingredients:  Quinoa Ancient Harvest brand.  1can of black beans, 1 can of garbanzo beans,
1 purple onion, 1-2 cucumbers, 2 large tomatoes, 2 limes, olive oil, feta cheese, ribbons of fresh basil, salt and pepper.
2 cups of thoroughly rinsed Quinoa, add to a large pot and add 3 3/4 cup chicken broth.  Bring to a boil, then reduce the heat to low, cover and simmer 15 minutes until all liquid is absorbed.  It will look translucent.  Pour off any excess liquid and spread Quinoa on cookie sheet to cool.
~Dice up 1 purple onion, 1-2 cucumbers(scoop out seeds), 2 large tomatoes.
~Drain and rinse 1 can of black beans, 1 can of garbanzo beans. Add to a large bowl, dump in chopped vegetables.  Cut ribbons of basil.
Add in cooled Quinoa, the vegetables, basil, lime juice.  Add in less than 1/4 cup of olive oil.  Mix gently, add salt and pepper to taste.  Sprinkle with feta cheese.
I find that the lime juice and olive oil marry the flavors well, especially if allowed to sit a bit before serving.

Someone else asked about the dessert I prepared and it was so simple-I just slice fresh strawberries, added in blueberries and blackberries.  We love Noosa brand yogurt, so I took two large tablespoons of Coconut yogurt and mixed it into the berries. I sprinkled shredded Coconut on top.  I actually served this dessert for neighbors last night who came over for cards. I also have to say my hubby isn't as health conscious with his eating as I am and he loved the Quinoa salad.  On Monday night we also added chopped chicken to the salad and it was wonderful.

Hope you enjoy!!!
Blessings,
Noreen

Misc. Monday

Happy February and Happy Monday to you! Well, old man Winter has returned with a wrath~snow has once again pummeled our state. We had a foretaste of spring last week and I loved it. The snow will keep me busy-I will be helping hubby to shovel and will also be spending time downstairs. Last week we had Lily over for a few days and these two pups are the best friends. Aren't they cute!

I happened to find a new recipe at Gluten Free Homemaker for Paleo Muffins, so Saturday I made some.  I get tired of buying g.f. muffins in the store because of the high amount of sugar they add-maybe manufactures think sugar will add to their flavor.
For those who are gluten free here is the recipe:
Paleo Muffins
1 cup almond flour
1/2 cup coconut flour
1 tsp baking soda
1/4 tsp salk
2 tsp cinnamon
4 large eggs, lightly beaten
1 cup unsweetened applesauce
2 tsp vanilla
1/4 cup honey
1/2 cup chopped walnuts(I substituted almonds)
the recipe didn't call for chocolate chips, but I would add some and maybe some shredded coconut.

~Preheat oven to 350, grease 10 muffins tins. I used paper liners and actually had enough batter for 12 muffins.
~In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt and cinnamon.
~Add the eggs, applesauce, vanilla and honey.  Mix until combined.
~Spoon into muffin tins and sprinkle with nuts.
~Bake for 20-25 minutes until toothpick comes out clean.  Transfer to a wire rack to cool.

Yesterday morning hubby and I had these for breakfast; I loved them, but would add more ingredients like I stated above.  Hubby said they were edible, just not his favorite-which I attribute to the lack of sugar.  He is very good about trying gluten free food and they didn't taste gluten free, just very light.

Hope you have a great day!
Noreen

Gluten Free Apple Blueberrry Crisp

I mentioned that we had this dessert at the birthday party the other night and I was asked for the recipe. I had pinned it, but not everyone is on Pinterest; so for those friends who aren't, here is the recipe.

                                                  Source:  Pinterest


Apple Blueberry Crisp: 
granny smith apples (I used 4 large for a 9" pie plate)
- blueberries (any berry would be delicious; I used a pint, minus the few small handfuls I snacked on)
- 2 1/4 cups gluten free old fashioned oats
- 1/2 cup coconut oil
- 1/2 cup real maple syrup
- pinch sea salt
- 1/2 teaspoon ground cinnamon

Then follow these steps:

Preheat oven to 350 degrees. Peel, remove any spots, and slice apples. Place in bottom of pie plate. Wash & gently dry blueberries, then carefully place them on top of apples. In a small saucepan on a low-medium heat, melt the coconut oil. Then add oats, syrup, salt and cinnamon. Stir to compltely mix these ingredients. Taste, and adjust salt/syrup ratio according to your own preference. I prefer a slightly salty mix. Carefully place oats mixture on top of fruit, gently pressing the oats into the apples and blueberries. I usually have a little extra of the oat mixture, which I either snack on. Bake for about 50 minutes until oats are browned and crispy, and apples are just tender.

I can testify that this dessert is delicious!!!! I think you could also substitute other berries for the blueberries.
This is a recipe I know I will be making in the future; right now I'm trying to be good before our vacation.
I think it could also be used for breakfast.

I hope you all have a beautiful day; we are supposed to get up to the 50's again today, so I think I'll get on my bike once more.  I love these spring days; makes me want to get outside and enjoy life.
Blessings~
Noreen