Arugula, Beet, Quinoa and Orange Salad

Salads that work for lunch and dinner are my best friends this summer. Here's another one I'm loving. So delicious and so easy to make.

My husband and youngest son love beets. When I spotted these sweet little containers of the ready-to-use veggies I snapped up a few.

This colorful dish is great as a side salad or a main entree. It holds up well the next day, too, but the quinoa will start to turn pink.

Mangia! Mangia!
Andrea

Arugula, Beet, Quinoa and Orange Salad
Inspired by a recipe in Diabetes Focus Spring 2017 issue

1/2 cup extra virgin olive oil
Juice of 1 large orange
1/4 teaspoon sea salt
3/4 teaspoon fresh ground black pepper
4 cups cooked quinoa
5 ounce package baby arugula
1 seedless orange, peeled and diced
2 6.5 ounce packages prepared beets, diced

In a large bowl, whisk together olive oil, orange juice, salt and pepper.

Add quinoa, arugula, orange and beets. Gently stir to combine. Fold ingredients together until everything is coated with the vinaigrette.

Serve right away or chill until needed. Refrigerate any leftovers in an air tight container.

Shrimp and Quinoa "Paella"

I thought for sure my family would hate this dish. At dinnertime, Lucy, 10, wasn't having any of it. Penny, 7, who helped me make the entire thing liked the shrimp and quinoa parts. Jeff, age not disclosed, liked it all. That's a win, right?

It was light and tasty — just what we need after holiday binging. Looking for a new way to make quinoa? Give this a go!

XOXO,
Amy

Shrimp and Quinoa "Paella"
1/2 cup dry white wine
1 tablespoon saffron threads (or combine 1/2 teaspoon paprika and 1/4 teaspoon turmeric)
1 tablespoon olive oil
2 large tomatoes or smaller tomatoes, chopped roughly
1 small yellow onion, diced
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
2 cups fresh sliced cremini mushrooms
1 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
5 ounces baby spinach
8 ounces medium shrimp, peeled and cooked

Combine the wine and saffron and set aside until ready to use.

Heat oil in large skillet over medium heat. Add tomatoes, onions, peppers and garlic, and cook, stirring often, until vegetables have softened and cooked down, about 7 to 10 minutes.

Increase heat to medium high and add mushrooms. Cook, stirring occasionally, until mushrooms are softened, about 3 to 5 minutes.

Stir in wine and saffron. Bring all to a boil, stirring constantly, for 2 minutes. Add quinoa and stir to coat. Reduce heat to medium low and cook, stirring occasionally, until liquid is reduced by half — about 3 minutes.

Stir in broth, salt and pepper. Reduce heat to low, cover and cook until quinoa is tender — about 20 minutes.

Gently stir in spinach and top with shrimp. cover and cook until shrimp is heated through — about 3 to 4 minutes.

Quinoa Tabbouleh Salad

A few weeks back the husband took the kids to his folks' house for the weekend (thanks, honey!), and I hosted a little reunion for my college girlfriends here in Seattle.

We talked until too late at night and then slept in. We were tourists at Pike Place Market and took in the sights of Seattle on a sunny summer day. We went to the beach and did some shopping. We missed our kids and our husbands, but at the same time we reveled in our girls-only time. And we ate. Oh, man, did we eat.

One of the meals we cooked included Quinoa Tabbouleh Salad. Maybe it was the company or the fact that I didn't spend the entire dinner chopping food into small pieces for the baby, but I couldn't stop thinking about this salad.

With a hearty helping of parsley and lemon, this salad reminded me of tabbouleh. But instead of bulgur wheat, I used quinoa for a gluten-free, protein-packed dish. The colorful veggies make it refreshing and healthy.

Whether it's for a girls' weekend, a barbecue, or just dinner with the family, Quinoa Tabbouleh Salad is perfect for your summer menu!

Let's get cooking!
Erin

P.S. If you have dietary restrictions, this recipe is low FODMAP in addition to being gluten free!

Gluten-Free Quinoa Tabbouleh Salad

2 cups water or broth
1 cup quinoa
Salt and pepper
Juice of 1 1/2 - 2 lemons*, divided
1 bunch parsley, chopped (about 1 cup)
1 English cucumber, quartered and sliced 1/4" thick
1 bell pepper, chopped into 1/2" pieces
11 ounces grape tomatoes, halved
1 tablespoon extra virgin olive oil

Combine water or broth and quinoa in a medium saucepan and bring to a boil. (If you're using water, I recommend adding a hearty pinch of salt to help season the quinoa while it cooks.) Reduce heat to low, cover, and simmer for 15 minutes, stirring halfway through. Allow the quinoa to sit, covered, for 5 minutes then fluff with a fork. Pour juice of half a lemon over warm quinoa and season with salt and pepper to taste. Set cooked quinoa aside to cool while you prep the veggies.

Combine parsley, cucumber, bell pepper, and tomatoes in a large bowl. Stir in juice of 1 lemon and olive oil. Stir in cooked quinoa. Season to taste with salt and pepper. If you want a little more zip, add a bit more lemon juice. Serve at room temperature or store in the fridge until you're ready to serve.

*Sometimes after the salad sits in the fridge for a while, it dries out a little bit. If this happens, stir in juice from another 1/2 a lemon and a drizzle of olive oil.

Beat-the-Heat July 4th menu

A couple weeks ago a friend messaged me for July 4 menu ideas that were easy to make, didn't need the oven and would work well for feeding a crowd.

That got us thinking. Amy, Erin and I put our heads together and came up with some suggestions.

These recipes should satisfy your guests, earn you some rave reviews and keep your house cool so you can beat the heat and spend more time celebrating summer and our nation's independence. Happy July 4th to you and yours!

Mangia! Mangia!
Andrea

Main Dishes:

Brats! They're so Midwest. You can boil them in beer ahead of time and grill them last minute.

Turkey Feta Spinach Burgers. Change up the usual burger fare with these super-tasty gems.

Slow Cooker Pulled Pork – 2 ways.If you have time to apply a rub and let your pork sit in the fridge overnight, tryNorth Carolina Pulled Pork in the slow cooker. If you want an even easier but just as tasty version, use a bottle of your favorite barbecue sauce and get cooking with this recipe!

Side Dishes:

Greek Quinoa Salad stays fresh in the fridge. It's a very complimentary side for grilled meat or a stand-in main dish for when your cousin's vegetarian girlfriend shows up unexpectedly.

Summer Salad with Berry Vinaigrette. Erin figured out a way to bottle summer with this recipe! 

Dessert & a Cocktail: 

Popcorn Marshmallow Bars. Get patriotic and add red, white and blue M&Ms to these treats.

Watermelon Raspberry Rum Punch. Grown-ups need a treat, too. This cocktail is refreshing, slightly sweet and oh so yummy.

Greek Salad Quinoa Salad

I eat quinoa every day. Every day. Usually, it's my Tomato-Avocado Quinoa Salad. But recently I needed to shake up my quinoa routine, so I created this yummy Greek Salad Quinoa Salad, using ingredients that I just happened to have on hand and that would normally go into a Greek salad.

Readers, I have found a new favorite quinoa salad.

PS: If you loved Erin's Bulgar Salad with Tomatoes and Cucumbers, you will love this, too.

Greek Salad Quinoa Salad

3 cups cooked quinoa
1 cucumber, seeded and diced
1 red pepper, seeded and diced
Heaping 1/4 cup red onion, finely chopped
3/4 cup feta cheese, crumbled
Ground pepper and sea salt to taste
Cherry tomatoes (if desired), cut in half, for serving
Greek olives (if desired), for serving
Fresh basil (if desired), for serving
Olive oil (if desired), for serving (FYI: I put a 1/2 tablespoon on the above serving.)

Combine quinoa, cucumber, red pepper, red onion, pepper and salt. When serving, add whatever combination of the "if desired" ingredients suits your fancy. Or maybe you can think of other toppings to make this dish your own. On the day I created this yumminess, I didn't have any fresh basil or Greek olives on hand.

BTW, the reason I add the tomatoes at the end is because I think the salad will keep better in the fridge and not get soggy.

Also, you can totally adjust the ratio of ingredients to suit your taste buds.

Finally, fyi, just as with the Hungarian Sour Cream Cucumber Salad, I got to use a cucumber grown on my Tower Garden!

Tomato-Avocado Quinoa Salad

When Erin introduced Andrea and me as the new "bringers of hot dinner," she mentioned that I like to experiment with vegan cuisine. True. One of my favorite new cookbooks is Angela Liddon's The Oh She Glows Cookbook.

But sometimes I don't like how much work goes into cooking vegan. That's why I like this easy, yummy tomato-avocado quinoa salad and why it is a weekly must-make, must-eat Chez George. My husband, younger daughter and I love to have this for lunch or dinner. (Let that sink in. My husband and six year-old eat quinoa!) It's an easy lunch to pack for work. And it's healthy and filling as quinoa is an ancient grain and complete protein. It's also gluten free.

You'll find other quinoa recipes here at Hot Dinner Happy Home. There's Greek Quinoa Salad. There's Warm Quinoa Salad with Spinach and Mushrooms. There's Quinoa with Corn and Black Beans. Check out our vegetarian section for more.

XOXO,
Amy

Tomato-Avocado Quinoa Salad
Quinoa
Cherry tomatoes
Avocado
Cracked pepper
Salt
Olive oil

Cook quinoa according to the package directions. We always cook a full bag at a time, because between Jeff, Penny and I it doesn't take long to eat it up.

Slice cherry tomatoes in half

Cut up avocado.

Depending on how hungry you are, put a cup or two of quinoa into a bowl. The quinoa can be warm, room temp or cold. Jeff prefers it cold. I like it all ways. Top with tomatoes, avocado, cracked pepper, salt and 1 tablespoon olive oil. Eat and feel awesome about the healthy choice you made to fuel your body.

Corn Quinoa

I keep telling myself that I'm going to cook exclusively fall-ish recipes.

Then the grocery store goes and puts corn on sale. And the corn looks gorgeous. And Danny likes to help me pick the corn because he thinks the silk is funny. And so this recipe isn't quite so fall-ish at all.

But it's good. Let's focus on that.

Corn Quinoa
Adapted from Yahoo
Serves: 4

1 tablespoon olive oil
1 shallot, peeled and diced
1 clove garlic, peeled and minced
1 cup quinoa
2 cups chicken or vegetable broth or water (or a combo)
2 ears corn on the cob* or 1 cup frozen corn, thawed
1/3 cup chopped fresh basil
1 tablespoon lemon juice
Salt and pepper

Heat oil in a saucepan over medium. Add shallot and saute until softened, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds. Add quinoa and allow it to toast for about 3 minutes, stirring occasionally. Stir in broth and bring to a boil. Reduce heat and simmer until quinoa is tender and most of the liquid has been absorbed, about 15 minutes.

Meanwhile, cook corn however it's easiest for you. I put corn on the cob in a large skillet with about 1/2" of water and bring it to a boil. Then I cover it and allow the corn to steam until it's just tender, about 4 minutes. Once it's cool enough to handle, cut the kernels off the cob.

Stir cooked corn kernels, basil, and lemon juice into the cooked quinoa. Season to taste with salt and pepper.

*This is a great way to use up leftover corn on the cob! I love leftovers.

Greek Quinoa Salad

There are a few foods that the husband simply cannot stand: red peppers, tomatoes (unless they are in salsa), feta cheese, and blue cheese. Of these items, feta cheese and blue cheese are particularly offensive to him.

They are particularly delicious, if you ask me.

Recently a friend of mine was convalescing, and I dropped off a little dinner to help speed along her recovery. Since the husband didn't need to eat it, it seemed like the perfect opportunity to cook something with all the ingredients that he can't stand.

I stirred together this colorful medley to mimic the flavors of a Greek salad, with a vegetarian protein punch from quinoa. Then I packed it up to deliver to my friend's sick bed. But not before I snuck a couple forkfuls. I couldn't make something with the husband's least favorite foods and not try it myself.

The husband doesn't know what he's missing.

Greek Quinoa Salad
Serves: 4

2 cups vegetable broth, chicken broth, or water
1 cup quinoa
1/2 cucumber, quartered and sliced 1/8" thin
1/2 red pepper, seeded and chopped into 1/2" chunks
1 pint cherry tomatoes, quartered
1/3 cup chopped Kalamata olives
2 1/2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
Salt and pepper
1 tablespoon chopped fresh mint
4 ounces feta cheese, crumbled

Add broth and quinoa to a medium-sized saucepan and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, until the quinoa is tender and the liquid is absorbed. Fluff quinoa with a fork and set aside until you're ready to use it. (You can also make your life really easy and cook the quinoa in a rice cooker if you have one.)

In a large bowl, stir together cooked quinoa, cucumber, red pepper, tomatoes, and olives. In a separate small bowl, whisk together the lemon juice, olive oil, oregano, and salt and pepper to taste. Stir dressing into quinoa and veggies. Gently stir in mint and feta cheese. Serve warm, cold, or at room temperature.

Quinoa with Black Beans and Sweet Potatoes

This recipe is a combination of other things I've shared with you recently. In other words, I was using up leftovers.

I cooked the quinoa in my rice cooker. If you don't have a rice cooker (or if you don't feel like using it), feel free to cook the quinoa on the stove. I've included instructions for that below.

I cooked the sweet potato in my crock pot. I've become friends with that kitchen workhorse, and I've decided it must be used in every season. Nobody puts baby my crock pot in a corner.

Using my handy-dandy electric appliances is easy, hands-free, and it keeps my kitchen cool. That is probably my number one summer cooking goal: Keep it cool. It's applicable on so many levels.

Quinoa with Black Beans and Sweet Potatoes
Serves: 4

1 cup quinoa
2 cups vegetable broth (or substitute chicken broth or water)
Juice from 1/2 lime (about 1 tablespoon)
1.5 teaspoons chopped fresh parsley
1 teaspoon chili powder
15 ounce can black beans, rinsed and drained
1 medium sweet potato, cooked, peeled, and cut into bite-sized pieces
4 ounces goat cheese, crumbled

Cook quinoa in vegetable broth either in a rice cooker or on the stove. (If you're using a rice cooker, check out this post for instructions.) To cook quinoa on the stove, combine quinoa and broth in a medium-sized pan over medium-high heat. Bring liquid to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15-20 minutes.

In a large bowl, combine cooked quinoa, lime juice, parsley, chili powder, and black beans. Gently fold in sweet potato. Sprinkle goat cheese over the top and serve.

Rice Cooker Quinoa

I have a rice cooker.

Considering the minuscule size of my kitchen, this may come as a surprise. I try to avoid crowding my bulging cupboards with single-use appliances. Now, don't get me wrong; I was absolutely ogling a cherry pitter at Williams Sonoma the other day. I just don't have the space. 


But the rice cooker is so nice. It makes rice perfectly, absolutely perfectly, every single time. I can't mess it up. I love that thing. And I read recently that you can also make quinoa in your rice cooker.


I can hear you now, "Come again? You can make quinoa in a rice cooker? But isn't that for cooking rice?"


Yes, my friends. I'm taking a single-use appliance and making it multi-purpose. That'll show my small kitchen who's boss!

Rice Cooker Quinoa


1 cup quinoa
2 cups liquid (I like the flavor added by vegetable or chicken broth, but you can certainly use water.)


Combine quinoa and liquid in your rice cooker. Turn it on. Walk away. Put your feet up. Read a book. In about 30 minutes, your rice cooker will shut off, and the quinoa will be cooked to perfection. Don't forget to fluff it with a fork before serving. (Which I forgot to do before taking this photo. Sigh.)

Balsamic Quinoa with Parmesan Cheese

I was looking for an easy side dish, and I decided to throw together a few items from my pantry and fridge: Quinoa from the ginormous bag I bought at Costco, my favorite balsamic vinegar, and a sprinkling of Parmesan cheese that was on its last legs. It was simple and easy, just what I was looking for.

But the best part? The leftovers.

The husband and I were standing in the kitchen the next night, debating what we wanted to do for dinner. Again, I started rummaging through the cabinets. When I told the husband my idea, he was dubious. He thought take-out might be a better option than the concoction I dreamed up, but decided to trust my taste buds. And he was glad he did; we were fighting for the last forkful.

Balsamic Quinoa with Parmesan Cheese
Serves: 4-6

1 cup water
1 cup chicken broth
1 cup quinoa
2 tablespoons balsamic vinegar
1 tablespoon olive oil
3 tablespoons Parmesan cheese, plus more for serving
Salt and pepper

Place water, broth, and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover, and allow to cook for about 15 minutes, until water is absorbed and quinoa is tender. Stir in vinegar, olive oil, and 3 tablespoons Parmesan cheese. Season to taste with salt and pepper. Serve sprinkled with extra Parmesan cheese.

And here's the bonus recipe for your leftovers! Sorry I don't have any pictures; we ate it too fast.

Balsamic Quinoa with Chicken and Sweet Potatoes
Serves: 2

1 cup leftover Balsamic Quinoa with Parmesan Cheese
1 cup cooked, diced chicken
1 cup cooked, diced sweet potatoes (I used these frozen ones.)
1/3 cup toasted pecans, chopped
Salt and pepper

Gently stir together Balsamic Quinoa with Parmesan Cheese, chicken, sweet potatoes, and pecans. Season to taste with salt and pepper. Serve warm (the husband's preference) or at room temperature.

Even Easier Herbed Quinoa

Here in Milwaukee, it's that rainy, chilly weather that we comes with autumn, and the cold mornings are forcing me to stay in bed far too long. Seriously. I hit the snooze button for an hour yesterday. And today, after an extra 30 minutes of beauty sleep, the poor husband started muttering, "Are you waking up yet?" every time my alarm wooshed.

And, yes, my alarm wooshes. It's a "nature" alarm clock with three calming sounds to wake to. Mind you, I purchased this alarm clock for about $10, so the sounds aren't as natural as you'd think. Although advertised as babbling brook, thunderstorm, and ocean, it's more like flushing toilet, burglar crashing around the kitchen, and shovel scraping against the pavement. I go with the "wooshing" ocean sound.

Anyway, back to the crummy weather. With the mercury dropping precipitously, it was high time to harvest the last of the herbs languishing in my back porch herb garden. I clipped a few sprigs of basil and mint, and inhaled the scent of summer. Then I shivered, and went back inside to finish dinner.

Tootle-oo, summer. Until next year.

Even Easier Herbed Quinoa*
Serves: 4

1 cup cooked quinoa
1/4 cup toasted pecans, chopped
1/3 cup dried cranberries
2 tablespoons chopped herbs (I recommend basil and mint.)
1 tablespoon olive oil
2 teaspoons lemon juice
Salt and pepper

Stir together all ingredients. Season to taste with salt and pepper. Serve warm or cold.

*This is a simplified version of Herbed Quinoa that I've posted on Hot Dinner Happy Home in the past. I had some leftover quinoa in the fridge, so I just doctored it up. Turn this into a more filling dish by adding goat cheese. Mmmm.

Herbed Quinoa

I realized the other day that there are a few ingredients that pop up over and over here at Hot Dinner Happy Home. Namely, dried cranberries (a.k.a. craisins), goat cheese, and quinoa. Aside from being some of my favorite ingredients, I can purchase all of these items at Costco, the purveyor of all things gigantic.

You think it's curious that the husband and I, a family of merely two, shop at this bulk-filled paradise? If you could see how many bags of craisins I go through, you'd understand.

Also, I love their pizza. And a fountain Diet Coke costs, like, a quarter. End of story.

Herbed Quinoa
Serves: 4

3 tablespoons olive oil, divided
1 clove garlic, minced
1 cup quinoa
1 cup water
1 cup chicken (or veggie) broth
Zest and juice of 1/2 a lemon
1/2 cup dried cranberries
Salt and pepper
2 tablespoons chopped mint
3 tablespoons chopped basil

Add one tablespoon oil to a medium-sized saucepan over medium-high heat. Saute garlic until fragrant, about 30 seconds. Add quinoa and cook until it is toasted, about 3 minutes, stirring occasionally. Stir in water and broth, bring to a rapid boil, then cover and reduce heat to low. Allow quinoa to simmer, covered, for 15 minutes. Off heat, stir in remaining 2 tablespoons oil, lemon zest and juice, cranberries, and salt and pepper to taste. Set quinoa aside and allow it to cool to room temperature. Once cooled, stir in mint and basil.

Quinoa Pilaf

You may have noticed that I post quite a few quinoa recipes.  This is why:

I bought a 95,000 pound bag of quinoa at Costco.  So, you can look forward to many, many more recipes featuring this fabulous ingredient.  (I can hear your cheers of enthusiasm!)

My friend, Niki, (who also purchased the 95,000 pound bag of quinoa at Costco) and I made a super simple quinoa pilaf recently to enjoy with Salmon en Cocotte.  It was both delicious and easy, making it a perfect versatile side dish. 

Today I'll share the basic recipe for quinoa pilaf, but look forward to variations on this theme in the weeks ahead.  (You can thank Costco for that.) 

Simple Quinoa Pilaf
Serves: 4

1 tablespoon olive oil
1 small onion, diced
Salt and pepper
2 cloves garlic, minced
1 cup quinoa
2 cups low-sodium chicken or vegetable broth

Heat olive oil in a medium saucepan over medium heat.  Add onion, season with salt and pepper, and saute until it begins to soften, about 4 minutes.  Add garlic and stir until fragrant, about 30 seconds.  Stir in quinoa and allow it to toast for about 2 minutes.  Add broth and stir, scraping up any browned bits from the bottom of the pan.  Bring liquid to a boil.  Reduce heat to low, cover, and simmer until quinoa has absorbed the liquid and is tender, about 15 minutes.  Season to taste with salt and pepper and serve.