Turkey Quinoa loaf
Ingredients:
– 1 lb (16 oz) 99% lean Ground Turkey
– 3 egg whites
– 3 tbsp Hot sauce, of your choice
– 3 tbsp Worcestershire Sauce
– 2-3 cloves fresh garlic, minced
-2 stocks celery, sliced thinly
-1 large yellow onion, chopped
-3 tbsp Olive Oil
-1 cup Quinoa
-2 cups water
Instructions:
—Preheat the oven to 350°F.
Put the Quinoa and Water in a saucepan. Bring to boil and cook for about ten minutes. Put the ground turkey and all other ingredients except the quinoa into a large bowl. Mix thoroughly.
Place the Quinoa in the bowl and mix it in. Place mixture in appropriate size baking dish. Sprinkle some parsley flakes over the top.
It’s difficult to say exactly how long to bake your meatloaf since it depends on the dish you’re using, your oven, etc. I bake the meatloaf, covered, for 1½ hours and then check to see if it’s done. The key is to not over cook! Check after an hour, every so often to see when cooked.
Quinoa Black Bean Salad
Ingredients:
1 cup quinoa
1 1/2 cups cold water
2 cups cooked black beans. If using canned beans, drain and rinse well
1/2 cup chopped celery
1 jalapeno pepper, seeded and minced
1 garlic clove, minced, OR 1 tsp garlic powder
1 red pepper, sliced thin
1 large ripe tomato
1 green pepper, sliced thin
1 tsp cumin powder
1 tsp coriander powder
Dressing:
2 Tblsp freshly squeezed lime juice
1/4 cup olive oil
Fresh ground pepper
Pinch cayenne or chili powder
2 Tblsp chopped fresh cilantro
1/4 cup chopped scallions
Directions
The quinoa can be made ahead of time and refridgerated
Soak the quinoa 1/2 hour in cold water
Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
Place in 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
Bring to a boil, turn down to low, cover tightly, and cook for 15 minutes
Remove from heat and allow to sit 5 minutes covered
Fluff gently with a fork and set aside to cool.
Saute jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
Add the green and red peppers and saute briefly
Add the cumin and coriander, cook and stir 5 minutes
Blend dressing ingredients with a whisk or shake in a jar
Gently combine sauteed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill for later
Cranberry nut Quinoa salad
1 cup quinoa
1 cup dried cranberries
1 cup frozen green beans, defrosted
1/4 cup walnuts, chopped
1/4 cup green onions, sliced
1/4 cup balsamic vinegar
1 1/2 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon pepper
Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed.
In a medium bowl, combine cooked quinoa, dried cranberries, green beans, walnuts, and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture. Toss until well blended. Season with salt and pepper, to taste. Chill in the refrigerator for at least 30 minutes before serving
Breakfast Cereal
Ingredients:
-1 c Quinoa
2 c Water
1/2 c Apples; thinly sliced
1/3 c crasins
1/2 tsp Cinnamon
1/2 c. vanilla protein
splenda granular, to taste
Instructions
Rinse quinoa and add to water; bring to a boil. Reduce heat; simmer for 5 minutes. Add apples, raisins and cinnamon; simmer until water is absorbed. Serve with milk or add protein powder and sweeten to taste with splenda or splenda brown sugar.
enjoy!