Article & Recipe: Quinoa...your Passover loophole?

Going through grain withdrawal this passover?

Here is an interesting article about the historical basis of quinoa and how it may be a loophole to passover.

And here is one of my favorite side dishes for red quinoa:

Recipe: Red Quinoa with Swiss Chard & Toasted Chickpeas

• 1 c. red quinoa, gently rinsed
• 3 c. veggie stock
• 1 (16 oz.) can of chickpeas, drained and rinsed
• 1 bunch of red swiss chard, ribs removed, chiffonade
• 2-3 T. evoo
• 1/4 c. combo of garlic, onions, bell peppers, brunoise (based on your preferences)
• 1 T. oregano, minced
• 1-2 t. sherry vinegar
• salt and pepper to taste

1. Fill a medium pot 3/4 with half water and half veggie stock, bring to boil and sprinkle with salt.
2. Bring another pot to a boil, filled 3/4 with water and generously sprinkled with salt.
3. Preheat oven to 400, when hot, place chickpeas in sided baking dish, spray with canola oil, sprinkle with salt, pepper and place in oven to bake until toasted and crispy (about 30 minutes).
4. Add quinoa to 1st pot of veggie stock-boiling water, turn down to 'gently' boil until grain just begins to sprout, about 10-15 minutes. Strain grain from liquid and set aside.
5. Prepare an ice bath in a large bowl with 1 part ice and 3 parts water, set aside.
6. Add swiss chard to 2nd boiling water pot to blanch (about 30 seconds to 1 minute), strain from pot and dump into ice bath until swiss chard is cooled (about 30 seconds), strain from ice bath, gently squeeze excess liquid from swiss chard and set aside.
7. In a saute pan over medium high heat, add about 1 T. evoo until hot and almost smoking, then stir in garlic, onions, bell peppers and saute until translucent and golden brown on edges (about 1-2 minutes) then stir in swiss chard, tossing to coat, remove from heat and dump into large bowl.
8. Add cooked quinoa to large bowl, gently toss with 1-2 T. evoo, oregano, vinegar, salt and pepper to taste.

Check out another one of our quinoa recipes here!

Recipe: Fueling Your Workout - Quinoa with Chickpeas, Roasted Veggies and Herbs

Break out of your pasta-with-meat-sauce runners diet rut and fuel up with a delicious nutty-flavored grain: Quinoa. Pronounced Keen-waH, in just 1 cup, it packs over 100g carbs, 20g protein and 10g fiber. You can enjoy it warm or cold, so it is very versatile through the seasons.

This is a great dinner entree for vegetarians or a wonderful side dish to supplement a grill out. And here is a great little background from the Whole Foods blog with some other recipe ideas.

Quinoa with Chickpeas, Roasted Veggies and Herbs

• 1/2 c. dry Quinoa
• 2 asparagus spears, sliced into 1" pieces
• 1/4 red bell pepper, diced
• 1 artichoke, heart only, diced
• 1/4 spanish or red onion, diced
• 2 garlic cloves, minced
• 1/4 small zucchini, diced
• 1/2 c. cherry, grape or small heirloom tomatoes
• 1/2 c. chickpeas, from canned, drained and rinsed
• 1 T. minced herbs (parsley, oregano, basil, thyme, tarragon - whatever!)
• 2 T. evoo

1. Bring a medium pot to high heat, filled 1/2 way with water to a boil and sprinkle in a little salt.
2. Preheat oven to 425.
3. Add quinoa and turn down heat to a 'heavy simmer' or 'light boil' for 10-15 minutes until quinoa starts to 'sprout' and is al dente.
4. In the meantime, toss veggies and herbs in a bowl with 1 T. evoo and salt and pepper to taste. Place in oven to roast for 10-15 minutes until cooked through, remove from oven and set aside.
5. Strain quinoa from water and gently toss over sink in colander to remove excess water - then place in medium bowl.
6. Add veggies, remaining 1 T. evoo and chickpeas to quinoa and gently stir to combine. Ready to enjoy warm or at room temperature.

Servings: 1 very large entree or 2-4 as side dish

Nutritional Info:
Calories: 1400
Carbs: 218g
Fat: 48g
Protein: 42g
Fiber: 24g

Nutritional values are based on Prevention estimates

Recipe: Fueling Your Workout - Fruit, Yogurt & Granola Breakfast

Being a runner means you need a lot of carbs to fuel your energy. Most runners need a minimum of 300g/day. Having some protein in your pre or post workout meal is helpful too, when your run is particularly hard. And in this hot weather, you can't help but sweat!

So start your morning run off right with this great combo of fruit, greek yogurt and granola.

Fruit and Greek Yogurt Parfait with Granola

• 1 kiwi, peeled and chopped
• 1 small granny smith apple, chopped
• 1/2 c. green grapes
• 1/3 c. blueberries
• 1 pkg. Skyr Vanilla Yogurt
• 1/3 c. Bear Naked Peak Protein Granola

Place fruit in bowl, spoon over yogurt and spread over the top of the fruit. Sprinkle granola over to enjoy!

Calories: 550
Carbs: 90g
Fat: 11g
Protein: 28g
*Nutritional values are based on Prevention estimates

Recipe: Peppery Egg Noodle, Farmer's Cheese & Cauliflower Gratin

I have recently added Fine Cooking magazine to my monthly magazine recipe research for my clients. I have been pleasantly surprised at range and use of ingredients throughout their recipes - case in point - Peppery Egg Noodle, Farmer's Cheese & Cauliflower Gratin.

Old school, French style casseroles are the best...but I do not do the Americanized, just add creme of mushroom soup casseroles. At least that is what I tell people when they call my service looking for the stuff your freezer full of casseroles style personal chefs.

But this recipe is a case in point (thought I did doctor it up a little), that sometimes there is nothing better than a creme and buttery crusted - so perfect for fall - goodness.

(Peppery Egg Noodle, Farmer's Cheese & Cauliflower Gratin)

• 12 oz. farmer's cheese (I couldn't find any - so I just substituted cottage)
• 3/4 cup of heavy cream
• 3 Tablespoons of butter
• 1/4 cup homemade breadcrumbs (I added some picked thyme and chopped sage)
• 1 Tablespoon chopped fresh thyme leaves
• kosher salt
• Freshly Ground Black Pepper
• 1 small head of cauliflower (1 & 3/4 - 2 lbs.), trimmed and cut into 1 inch long florets
• 1 cup homemade or low-salt chicken or veggie broth
• 9 oz. fresh egg pasta

1. Heat oven to 400 degrees.
2. Bring a large pot of water to boil, add enough salt to make it taste like 'sea water'.
3. Butter a casserole dish about 9x13.
4. Pulse in food processor farmers cheese and cream.(I added 3 Tablespoons of picked thyme and 2 Tablespoons of chopped sage to this.)
5. Saute breadcrumbs with thyme and butter until golden brown.
6. Separately saute in butter the cauliflower until slightly brown and translucent. (I added White Wine here, about a cup or so - educing completely before removing the cauliflower from the heat.)
7. Cut fetticine with kitchen shears into 3-4 inch pieces.
8. Drop fetticine in boiling water, removing after just 1 minute.
9. Combine cream - cheese mixture, fetticine and cauliflower, until fully combined.
10. Spread into casserole dish. Sprinkle breadcrumbs over and grind some extra pepper on top.
11. Place in oven and bake for 15-20 minutes.