Two new ways to serve the quinoa in your pantry cupboard.
-recipes and photos courtesy Foodland Ontario/foodlandontario.ca
Roasted Beet Salad with Lavender Vinaigrette
All the flavours and textures work well together and are finished off with this unique lavender dressing. Toasting the lavender makes the taste softer and earthier.
Preparation Time: 30 minutes
Roasting Time: 45 to 60 minutes
Cooking Time: 20 minutes
- 5 Ontario Beets (2-inch/5 cm diameter)
- 1 cup (250 mL) uncooked quinoa
- 2 cups (500 mL) chicken or vegetable broth
- 3/4 cup (175) coarsely chopped pecans
- 2 tsp (10 mL) olive oil
- 1-1/2 cups (375 mL) Ontario Shallots, thinly sliced
- 1 clove Ontario Garlic, minced
- 8 cups (1 L) Ontario Leaf Lettuce
- 1 package (130 g) Ontario Goat Cheese
- 2 tbsp (25 mL) apple cider vinegar
- 1 tbsp (15 mL) Ontario Honey
- 1 tbsp (15 mL) deli-style mustard or whole grain Dijon mustard
- 1 tsp (5 mL) culinary-grade dried Ontario Lavender, toasted*
- 3/4 cup (175 mL) vegetable oil
- Salt and pepper
Trim tops and tips of beets, leaving about 1-inch (2.5 cm) stems. Wrap individually with foil; place in baking pan. Bake in 375°F (180°C) oven for 45 to 60 minutes or until tender when pierced with sharp knife. Undo foil wrap and let cool slightly; trim ends and slip off skins. Slice into bite-size pieces. Cover and place in medium bowl; refrigerate up to 2 days.
Rinse quinoa well in cold water. Cook quinoa in broth until tender and liquid is absorbed, about 20 minutes. Fluff with fork. Let cool; cover and refrigerate up to 2 days.
In large non-stick skillet, toast pecans over medium heat, stirring often, until lightly browned; remove to small dish. *Toast 1 tsp (5 mL) lavender for dressing in skillet, stirring often for about 2 minutes; remove to small dish. In same skillet, heat oil over medium-low heat. Add shallots, cook, stirring often, until very soft and golden brown, about 3 minutes. Stir in garlic, cook for 1 minute. Set aside.
Onto four individual serving plates, place one-quarter of the lettuce, quinoa and beets. Top with one-quarter of the goat cheese, shallots and pecans. Drizzle with dressing.
In medium bowl, whisk together vinegar, honey, mustard and toasted lavender. Whisk in oil until emulsified. Season to taste with salt and pepper. Cover and refrigerate up to 2 days.
PROTEIN: 13 grams
FAT: 22 grams
CARBOHYDRATE: 39 grams
FIBRE: 6 grams
SODIUM: 470 mg
Mediterranean Quinoa and Chicken Bowl
Quick and easy to make yet loaded with flavour and nutrition. This tasty combination of quinoa, asparagus, baby spinach and chicken is ideal for a busy weeknight dinner.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Roasting Time: 10 minutes
- 3/4 cup (175 mL) quinoa
- 2/3 cup (150 mL) vegetable oil
- 3 tbsp (45 mL) balsamic vinegar
- 1 tsp (5 mL) dried oregano leaves
- 1/4 tsp (1 mL) salt
- 1 clove garlic, minced
- 1 lb (500 g) Ontario Asparagus, trimmed
- 500 g boneless skinless Ontario Chicken Breasts
- 4 cups (1L) Ontario Baby Spinach
- 2 cups (500 mL) Ontario Greenhouse Cherry Tomatoes, halved
- 1 cup (500 mL) sliced Ontario Greenhouse Cucumber
- 1/2 cup (125 mL) crumbled Ontario Feta Cheese
In medium saucepan, combine quinoa and 1-1/2 cup (375 mL) water; bring to boil. Reduce to simmer, cover and cook until tender about 15 minutes. Remove from heat, let stand for 5 minutes then fluff with fork.
Meanwhile, in small bowl whisk together 1/2 cup (125 mL) of the oil, vinegar, oregano, salt and garlic until combined. Set aside.
In large bowl, toss asparagus with 1 tbsp (15 mL) of the oil. Transfer to large rimmed baking sheet. Roast in 425°F (220°C) oven for 8 to 10 minutes, or until tender.
In large nonstick skillet, heat remaining oil over medium-high heat. Add chicken, cook for 8 minutes, turning once until golden brown and juices run clear. Transfer chicken to cutting board and slice.
Divide quinoa, asparagus, chicken, spinach, tomatoes and cucumbers among bowls. Top with cheese; drizzle with dressing.
PROTEIN: 39 grams
FAT: 42 grams
CARBOHYDRATE: 35 grams
FIBRE: 6 grams
SODIUM: 490 mg