This quinoa salad is excellent. Why? It’s easy to make and is delicious. My favorite combination when making a meal.
I cooked 1 cup of quinoa then added a few capers, oil packed sun-dried tomatoes, celery, kalamata olives, basil, feta, garlic, olive oil and some zested lemon.
As you can see, I served it atop some greens, baby kale. I loved this so much, I made it again with fusilli pasta as the grain.
The Minimalist Baker has it spot on with this recipe. It is by far one of the best banana muffins that I have made. I threw some nuts in there for a little crunch and extra protein.
Check the link out above for the recipe!
First post of 2016! Happy New Year to you. Honoring that New Year tradition, I wanted to focus on an ingredient that brings hope for the year ahead: lentils! These mini-“coin-like” legumes are amazing and delicious. I am glad to create a recipe that includes them.
I ran across the spice, Rogan Josh, a few years ago. It was in a meat dish, so it wasn’t really my thing, but the spice aroma smelled amazing. So, I saught it out and bought a small jar. Rogan Josh is a Persian spice that has cinnamon, paprika, garlic, ginger, cumin, cayenne, and cardamom; very curry-esque. I absolutely love it in this lentil stew. Feel free to sub other veggies in here as desired. I stuck with carrots and sweet potato.
- Coconut oil
- 1/2 onion, diced
- 4 carrots, peeeled, diced
- 2 cloves of garlic, minced
- salt, pepper
- 1 Tbls and 1 tsp rogan josh spice
- 1 medium sweet potato, peeled and diced
- 1 can whole fat coconut milk
- 1 can of fire roasted tomatoes
- 1 1/2 c red lentils
- Sauté the onion, carrots, garlic, salt and pepper in coconut oil for 5-10 minutes
- Add the diced sweet potato and rogan josh spice
- Add the canned tomatoes, coconut milk and lentils
- Bring to a boil, reduce to simmer and then cover. Stir frequently and add water as needed (I added about 1 cup)
- Cook for 45 minutes or until lentils are fully cooked
- Optional, top with wilted spinach