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.
That looks SOOOOO good! I think I'm going to try to make it this weekend.
ReplyDeleteSo glad to find your blog! It'll be fun to 'keep in touch' through food! Thanks for sharing your great recipes. Dan and I try to eat this way too; lots of veggies and mostly fish and chicken for meat. (However, I have to have a 5 Guys burger every time I go to St. George!) Oh, and have you discovered Sunflower Market on 6400 So. State across from Fashion Place? Great market...lots of the same things as Whole Foods and MUCH less $$. Also, Costco has a 2-pack of Agave syrup for
ReplyDelete$7-ish.
Good luck in you new home! I loved getting to know you :)
Diane Naylor
I always wanted to start a blog called "A vegan who eats meat"
ReplyDeleteBut I am afraid of the backlash! :)
Eliminating those things from my diet has been a crazy ride. Miles is getting better so everyonce in awhile I cheat just a tiny bit and it tastes so gross!! I am terrified that I'll never enjoy a grilled cheese sandwich or cheese enchiladas again. but it tastes so weird!! :)
I kinda like this new life style. And I am sooo ready to go partial vegitarian too. I am just over meat. It tastes weird to me lately. I admire you! Hopefully I can follow in your foot steps soon! :)
Isn't it the best cookbook ever?! I absolutely love this cookbook and I just made this same recipe. Yummy and pretty!!!! Here is a link to my blog post http://cuceesprouts.com/2011/02/quinoa-avocado-and-sweet-potato-timbale/
ReplyDelete