sorry. sorry. sorry!
I finally moved, and now have the time to sit down and give you a new recipe. I'm going to keep them coming. I promise. But, remember my last post and that pretty little thing I made? I've got the recipe for you.
It's Tal Ronnen's recipe out of The Conscious Cook.
It is soooo yummy!
I finally moved, and now have the time to sit down and give you a new recipe. I'm going to keep them coming. I promise. But, remember my last post and that pretty little thing I made? I've got the recipe for you.
It's Tal Ronnen's recipe out of The Conscious Cook.
It is soooo yummy!
I'm going to simplify it a little to make it not look so intimidating. Because there are 4 different things to prepare, and the picture looks so pretty. But, it's just as good in a pile of not so pretty on your plate.
For the quinoa:
1 cup Quinoa, cooked in vegetable stock. (I do a 2 to 1 ratio of veg. stock to quinoa, boil about 15 minutes or until tender)
1/2 jalapeno minced (I chopped mine)
1 Tbsp. minced fresh cilantro (again...chopped, and I do extra b/c I love cilantro)
1 Tbsp. EVOO
Juice of 1 lime
Salt and fresh ground pepper.
Cook the quinoa, let cool to room temp, add remaining ingredients.
Peel 1 large sweet potato and chop into small pieces. Toss with 2 teaspoons EVOO and salt and pepper. Bake in the oven at 400 for 15 minutes. Do not burn!
Chop up 2 avocados (or three if you love them like me) and toss both the avocado and cooked sweet potato with the Quinoa mixture.
Top w/ tortilla strips sprinkled w/cajun seasoning (he makes his own by slicing a corn tortilla and frying in canola oil...)
Last, make the dressing. This is yummy and worth it!
Roasted tomatillo Dressing
2 tomatillos tossed in olive oil after skins have been removed
3 Tbsp plus 1 teaspoon olive oil
1 Tbsp. rice vinegar
1 teaspoon light agave nectar (a great substitute for honey)
1/4 cup chopped cilantro
Sea Salt and ground black pepper.
Toss tomatillos with a teaspoon of oil. Place on a baking sheet and roast at 350 degrees for 15 minutes. Put in a blender with vinegar, cilantro, and agave nectar, pulse to combine. Add remaining EVOO and continue blending. Pour a light amount over the quinoa. Delicious!
Don't be scared of this one b/c of all the steps. It's so worth it!!
PS-The quinoa just cooked in vegetable stock is yummy all by itself too for a good complete protein source.
For the quinoa:
1 cup Quinoa, cooked in vegetable stock. (I do a 2 to 1 ratio of veg. stock to quinoa, boil about 15 minutes or until tender)
1/2 jalapeno minced (I chopped mine)
1 Tbsp. minced fresh cilantro (again...chopped, and I do extra b/c I love cilantro)
1 Tbsp. EVOO
Juice of 1 lime
Salt and fresh ground pepper.
Cook the quinoa, let cool to room temp, add remaining ingredients.
Peel 1 large sweet potato and chop into small pieces. Toss with 2 teaspoons EVOO and salt and pepper. Bake in the oven at 400 for 15 minutes. Do not burn!
Chop up 2 avocados (or three if you love them like me) and toss both the avocado and cooked sweet potato with the Quinoa mixture.
Top w/ tortilla strips sprinkled w/cajun seasoning (he makes his own by slicing a corn tortilla and frying in canola oil...)
Last, make the dressing. This is yummy and worth it!
Roasted tomatillo Dressing
2 tomatillos tossed in olive oil after skins have been removed
3 Tbsp plus 1 teaspoon olive oil
1 Tbsp. rice vinegar
1 teaspoon light agave nectar (a great substitute for honey)
1/4 cup chopped cilantro
Sea Salt and ground black pepper.
Toss tomatillos with a teaspoon of oil. Place on a baking sheet and roast at 350 degrees for 15 minutes. Put in a blender with vinegar, cilantro, and agave nectar, pulse to combine. Add remaining EVOO and continue blending. Pour a light amount over the quinoa. Delicious!
Don't be scared of this one b/c of all the steps. It's so worth it!!
PS-The quinoa just cooked in vegetable stock is yummy all by itself too for a good complete protein source.
