Friday, February 3, 2012

More Healthy Food!


That there is the only shot I got of this meal before hastily gobbling it up -- guilt-free!

Lemony Quinoa With Broccoli & Cashews
adapted from Whole Foods
  • Half of a green pepper, chopped (I used this instead of sundried tomatoes per a comment suggestion)
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon olive oil
  • Pinch salt & pepper
  • 1/2 cup water
  • 1 cup veggie broth (or substitute water and veggie powder)
  • 3/4 cup white wine (I didn't have any so I substituted veggie broth)
  • 1/4 cup lemon juice
  • 1 cup uncooked quinoa, cleaned
  • 2 cups broccoli florets
  • 1/2 cup cashews, chopped
Saute onion and garlic in oil for just a few minutes, season with salt and pepper and add water, broth, wine, and lemon juice and bring to a boil. Stir in quinoa, cover, reduce heat to low and simmer for 10 minutes. Toss broccoli into the pot, cover and simmer for another 10 minutes. Toss gently to combine. Garnish with cashews. 

Roasted Carrot & Avocado Salad
from Smitten Kitchen
  • 1 pound carrots, peeled and cut into two-inch segments
  • 2 Tablespoons olive oil, plus a drizzle to finish
  • 1/4 teaspoon ground cumin
  • Course salt and black pepper
  • 1/2 avocado, pitted and sliced (obviously, I just used the whole thing)
  • Juice of half a lemon
Toss carrots with 2 Tablespoons oil, salt & pepper (as much as you prefer - I used a big pinch and 2 twists), and cumin. Arrange on a baking sheet and roast for 20-30 minutes at 400F/200C until tender and browned.  To serve, arrange avocado slices on top of roasted carrots and dress with lemon juice,  a drizzle of olive oil, and extra salt and pepper if necessary.

2 comments:

Christine said...

where do you get the quinoa!? I'm going to have to try it...

meag said...

I get it at the vegetarian Chinese take-out place (La Casa de Nicolas) on Santa Fe between Espana and Italia. Though, I've seen it at some dietetics.