Black Quinoa Layered Salad

Posted on May 5, 2013. Filed under: Food Made Simple, Health | Tags: , , , , , |

Food - Black QuinoaDinner last night was on my own.  I wanted to use the leftovers:  cooked black quinoa and  roasted beets.  I had fresh asparagus, orange peppers, portabella mushrooms and onions as well as good greens.  So I sautéed the fresh veggies with olive oil and a little seasoning from Penzeys called Fox Point Seasoning (thank you, Audrey!)  I also added some garlic powder.  While that was going I washed and chopped up the greens.  I put those in the bottom of the bowl with the cold quinoa on top.  Then the hot veggies in a layer with the beets on top.  A little olive oil and seasoned vinegar over it all pulled it together.  I was wowed at how outstanding this was!

Any additional protein?  Well, don’t fret because first of all this salad is packed with protein, especially from the quinoa.  But oddly, lately I like canned salmon right out of the can!  Since I was on my own and feeding that to my dogs anyway, I snitched some from them to have on the side with this gorgeous salad.  Weird, I know, but note that most canned salmon is wild Alaskan, very inexpensive, and tasty!

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Simple Vegetable Sauté

Posted on April 25, 2013. Filed under: Food Made Simple, Health | Tags: , , , , , , |

Food - Veggie Saute 2

This was last night’s dinner, thought up on my dog walk after which I had to have a plan for a quick dinner because then I was going to be out the door for an appointment.  So here is the result:  sautéed veggies over quinoa with steamed mussels.  Not bad for 30 minutes total cooking time, eh?  I rinsed the quinoa (1 C.) and plopped it in a pan with 2 C. water. I added about 1 T. Penzeys Fox Point Seasoning Blend (salt, shallots, chives, garlic, onion and green peppercorns.) Then set it to boil on high, once boiling, reduced to low so it just bubbled away while I got going on the veggies.  It was a quick brush under water of about 4 large portabella mushrooms and then chopped big.  I threw those in my cast iron skillet with a little olive oil on medium high to get the pan hot.  Then I chopped an onion into slices with the grain and threw those in with the mushrooms.  At that point I added 3 slivers of butter throughout the pan,  several grinds of pepper and salt, and tossed everything with a bamboo tool.  Then I cleaned and sliced about 6 mini multi-colored peppers and threw those in too.  While that was going, I grabbed a package of frozen mussels in butter/garlic sauce which just required emptying the package into a small pot and heating for about 8 minutes total.

Food - Veggie Saute 1

Voilà!  This is a super healthy, nice light meal which can be made in about 30 minutes.  My husband commented that he thought he was getting a gourmet meal.  Little did he know how little time and effort went into it!

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