This seems to be the perfect dish to bring to a BBQ, picnic, or just serve as part of your dinner. It’s light but filling, loaded with health benefits like protein/fats/vitamins, and is simple to make. The lemon vinaigrette is the perfect touch to bring all the flavors together. Get your grains soaking and start making this tonight!
*Follow Kristin at Iowa Girl Eats at http://iowagirleats.com for amazing recipes just like this one that she came up with! Thanks Kristin!!
- 1/2 cup dry quinoa
- 1/3 cup red onion, chopped
- 1 orange, peeled, and segments chopped
- 1 avocado, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup pomegranate arils
- 1 cup frozen corn, thawed
- 1/3 cup cilantro, chopped
- salt & pepper
For the lemon Vinaigrette:
- 2 lemons, juiced
- 2 garlic cloves, finely minced
- 1 TBS sweetener (honey, agave…)
- salt & pepper
- 6 TBS extra virgin olive oil
- Soak the quinoa in a bowl of water and let sit for at least 10 minutes. Once soaked, rinse quinoa extremely thoroughly!
- Heat up a dash of oil in a pot and add quinoa. Let the quinoa toast for 2 minutes, then add 2 cups of water and bring to a rapid bowl. Once a boil has been reached, reduce the heat to a simmer. Cover the pot and let sit for 15 minutes. Once the quinoa is done cooking, take a fork to the quinoa and fluff it. Set aside to cool.
- For the lemon vinaigrette, combine all ingredients in a mason jar and shake to combine.
- Combine all the ingredients together in a large bowl and pour the vinaigrette on top. Mix, serve, and enjoy!
*If you don’t have pomegranate arils, you can replace them with chopped strawberries, watermelon, or even jicama!
I recently got an abundance of local produce. I try to incorporate different cooking methods with my ingredients so that I have a large variety of meals that I can eat throughout the week. I strongly believe the importance of consuming raw vegetables and fruits because of their nutritional stats and health benefits. Because of this, I try and juice at least once a day to ensure that I receive plenty of enzymes to keep my body running in tip top order! But I also realize that roasting vegetables brings out so much flavor and can transform a dish from bland to mouthwatering. Cauliflower, broccoli, red onion, and asparagus are my favorite vegetables to coat in coconut oil and roast in the oven. It’s an amazing dish to add to a diet/lifestyle, but this shouldn’t be your only method of consuming vegetables. The third method of cooking I tend to use a lot is steaming. Broccoli, green beans and artichokes tend to find their way into the steamer in my kitchen. Health wise it’s more beneficial than zapping in the microwave or roasting in the oven. I tend to steam vegetables if I’m eating them with other ingredient as one meal. For instance, my Buddha bowl would incorporate steamed vegetables, quinoa, and baked tofu. I mix it all together and place in a bowl. I tend to roast vegetables when I eat them alongside other ingredients. But it’s all your own taste! As long as you incorporate raw/cooked vegetables into your diet/lifestyle, it doesn’t really matter which way you eat it.
It’s funny to me that I write about vegetables when I’m posting a recipe on roasted corn. I guess it’s a vegetable but honestly I look at it as a starch and eat it as a carbohydrate. Either way, these roasted cobs are mouthwatering and need to be the next thing you make.
-smoked bourbon sea salt (plain sea salt will work also)
-roasted chipotle peppers (I prefer to roast my own, but you can buy them)
-salt & pepper
-garlic & onion powder
-red chili flakes
1. Stick two cobs (with husk on) in the microwave and cook for 2 minutes.
2. Remove from the microwave and slice off the butt of the cob. Make a slice in the side of the husk and peel off completely.
3. Cut each cob in half and place in a large bowl.
4. Mix the rest of your ingredients together, then coat and rub down your cobs.
5. Place on a baking sheet covered in parchment paper and roast for 30 minutes at 400.
These roasted cobs would be incredible with a creamy dip alongside. I would recommend some kind of dairy/tofu/soy based cooling dip. These suckers are spicy so the creamy sauce will pair perfectly on your taste buds! Personally, I would make a dip with tofu as the base. Play with your ingredients and see if you can come up with the perfect sauce.
I used to work at a coffee shop & café when I lived further down south. We made breakfast and lunch with food items ranging from egg sandwiches on croissants, a variety of salads, apple chicken sandwiches, chili, and quesadillas. We had a great selection of meals, but one of the greatest things that interested me when I first applied there was the incorporation of vegetarian and vegan meals. Their vegan chili was excellent, hearty, and could please even the regular meat-eater. The veggie sandwiches were loaded with sprouts, spreads, cucumbers, avocado, and the rest of the garden vegetables you could think up. However, there were two dishes in particular that caught my eye. The baked tofu sandwich, and baked tofu salad were staring me straight at me. I think the idea of this foreign, white, spongy ingredient scares most people (rightfully so), but if you know how to play with the ingredients in the right combination and the correct cooking methods then you found yourself a winner.
It’s been about a year since I’ve worked there, but I’ll go in to order the salad or sandwich every once in a while so I can enjoy those meaty tofu slabs.
Servings: 24 tofu slices
-2 packages of medium firm tofu
-3 Tbs balsamic glaze
-3 Tbs liquid aminos (soy sauce works if you don’t have liquid aminos)
-2 tsp teriyaki ginger rub (combination of garlic, onion, ginger, soy sauce powder, chiles, spices, and sea salt)
-1 tsp garlic powder
-1 tsp coconut oil
1. TOFU WILL NEED TO MARINADE FOR 8+ HOURS, so keep this in mind when you decide to make the recipe. I like to marinade at night so that it’s ready to bake in the morning.
2. Completely drain all liquid from tofu, press in between towel or paper towels to push more of the excess liquid out.
3. Slice each tofu block into 12 slices (slice with your knife parallel to the shorter side of the tofu).
4. Mix all ingredients, except tofu, in a bowl and then pour into a flat dish (You will be marinading your tofu in this overnight so make sure the dish is a suitable size to allow all pieces of tofu to be coated).
5. Place tofu slices into marinade and let sit in the fridge, covered, for overnight or up to 8 hours. (The longer it sits, the more flavor it absorbs. Also, the more liquid pressed out in the beginning of the directions, the more flavor the tofu will be able to absorb as well.)
6. Once completely marinaded, lay the slices on a baking sheet covered in parchment paper.
7. Bake in a pre-heated oven at 350 for 1 hour and 20 minutes.
Alright so the buzz is going around and the latest thing is cauliflower crust. It’s extremely healthy, simple to make, and tasted great. I’ve been mixing up the toppings for my pizzas and they’re easily interchangeable which allows you to create all kinds of flavorful pizzas.
Langostino with veggies.
Serving size: 2 personal pizza crusts
-2 whole eggs + 1 white
-1 flax egg (1 Tbs flax + 2 Tbs water, mix and let sit for 15 minutes)
-1/2 cup garbanzo bean flour
-3/4 cup cauliflower (chopped finely in food processor to always rice like consistency)
-herbs, spices, salt & pepper to taste
1. Pre-heat oven to 425
2. Mix ‘riced’ cauliflower with the remaining ingredients.
3. Pour half the batter on a baking sheet with parchment paper. Place another piece of parchment paper on top and cook for 20 minutes.
4. Remove both pieces of parchment paper and flip over crust. Add sauce, toppings, cheese…and cook for an additional 15 minutes.
I’ve noticed that the crust becomes crispier when cooked on a baking sheet or pizza stone. After you remove the parchment, check the crust and see if it needs to go back in the oven for an additional 5 minutes just to crisp up a bit more. This recipe makes two perfect-sized pizza crusts. Load them up with tomato sauce, pesto, veggies, and an assortment of meats and cheeses. Be creative with your ingredients!