We’ve got that new new for you this week with this plant-based Monday feature. Say hey to the wonderful Jerusalem Artichoke. Have you used them? Heard of them? First things first, they’re not actually artichokes and they do not come from Jerusalem. So what’s the deal with this mysterious little tuber? Jerusalem artichokes are a […]
What do cauliflower and pizza have in common? Apparently, a lot.
All the cool kids are making cauliflower pizza crust and I want to be in the club, too. Plus, for those experimenting with lower grain diets, this is a great option! Shall we?
This recipe requires 9 basic ingredients to make. It’s also entirely gluten-, grain-, and oil-free, and it’s vegan!
For some time, I backed away from quinoa a bit. It became so popular that it was everywhere (and still is to a certain extent). I moved on from quinoa and dove into all the other grains. And yet, it still remains one of my favorite grains (especially now that it’s being successfully grown in the United States.) It’s great as a grain bowl base, as addition to soups and salads, and I especially love quinoa in granola. Quinoa is great with many different vegetables and fruits- a perfect all-season addition. Below are 15 of my favorite vegetarian quinoa recipes for breakfast, lunch and dinner.
Vegetarian Quinoa Recipes
Quinoa is great for breakfast. I love using it for porridge, paired with eggs, and quinoa is even amazing in granola (either in whole form or as flakes.) Best of all, with it’s quick cook time, it’s a great grain for weekday mornings. Beyond these recipes, I like tossing uncooked quinoa in this granola for a nice crunch.
- Quinoa Bowl with Za’atar Avocado and Egg
- Quinoa Granola
- Sesame Green Beans with Quinoa and Eggs
- Za’atar Spiced Pecans and Quinoa Breakfast Bowl
In terms of lunch, quinoa is a perfect go-to grain. I find the earthiness is a great compliment to greens and roasted vegetables in salads. It can also makes for a nice topping for soups. I like to make a large batch of quinoa for dinner and use the leftovers for a solid few lunches.
- Cherry Salad with Quinoa and Fennel
- Cucumber Quinoa Salad with Feta
- Green Harissa Chickpea Avocado Salad
- Grilled Beet, Quinoa, and Feta Salad
- Quinoa White Bean Stew
Most nights I’m making dinner with my toddler in tow which means I’m trying to get dinner to the table in less than 30. Quinoa’s quick cook time is saving me most nights. Grain bowls, the base for a stir fry, and it’s fun to toast and add to meals for a bit of crunch.
- Cauliflower Stir fry with Quinoa
- Coconut Turmeric Quinoa with Kale
- Curry-Yogurt Acorn Squash with Cilantro Quinoa
- Quinoa Falafel
- Roasted Butternut Squash, Quinoa, and Jalapeño Chimichurri Tacos
- Quinoa and White Bean Risotto with Brassicas
For the latest installment in my Instant Pot recipe adventures, we’re going to explore congee. And, spoiler alert, making congee in your Instant Pot, or other multi-cooker, is literally reason enough to buy one. A complete home run.
You put your rice into the pot, walk away, and start daydreaming about toppings. Return later for a beautiful pot of perfect congee. You can also make this on a stovetop (of course), but it requires more babysitting.
I experimented with different ratios of brown to white rice here. And played around with different amounts of water. I found the congee made with a minority percentage of white rice was texturally superior compared with the 100% brown rice versions. There was just too much separation between grains in the 100% brown rice version, and not enough creaminess. Add some white jasmine rice, and you get that classic congee porridge texture with the added nutritional benefits of whole brown rice.
I hope you love this congee. It is spiked with turmeric, and I also can’t resist sprinkling a few tablespoons of whatever quick-cooking grains I have on hand – quinoa, Job’s tears, millet, etc.
Congee (and other related rice porridges) are popular in many Asian countries. It’s a beloved breakfast, and anyone who has traveled with me knows, there are few things that boost my spirits more than discovering a DIY, congee bar breakfast at whatever hotel I’m staying.
Use this recipe and ratio as a jumping off point. Play around with different broths and seasonings. And, have a blast with toppings and be sure to play around with texture, crunch, color, and ingredients! You can also make this in a thick-bottomed pot on the stovetop – no Instant Pot necessary.
Lastly, for anyone looking for more Instant Pot recipe inspiration, I’ve set up an Instant Pot recipe category – all my favorite successes are featured there. Enjoy!
When you come across dragonfruit puree (also labeled pitaya) in the freezer section, don’t pass it up. It’s the main component in this three-ingredient shrub, the one make most often, and it’s how you get that alluring hot pink color. Shrubs are also known as drinking vinegars, and they can be a real bright spot in your refrigerator. A shrub like this one keeps for weeks, and a splash of it in soda water, Prosecco, or even a salad dressings is electric. A flexible bolt of sweet and sour.
This post is not sponsored, but I want as many of you to be able to find the frozen dragonfruit / pitaya as possible, so I’m going to link into the store locater for the brand I usually end up buying here. You can put in your zip code in the U.S. or look for it at any of those stores listed on this page. Alternately, you can experiment with other fruit purees, of course!
One other thing I’ll mention, for people looking to phase sodas out of their day-to-day routines, a splash of a shrub like this one in a glass of sparkling water is a great alternative for the transition. It’s a celebration in a glass with a fraction of the sugar. It’s also a great component in cocktails, and non-alcoholic cocktails. Enjoy!
In the spirit of #followfriday I wanted to highlight Jes Lahay and her brilliant Cactus Heart Cookies. My only regret is not highlighting them before Valentine’s day, apologies! Jes is a Minneapolis, Minnesota based baker, and you can find her at Whisk + Wander.
The details: I love the pale shade of green she uses here, the clusters of tiny cactus spines, and the addition of a perfect cactus flower blossom. I mean, look at that delicate ruffling of the petals! You can get get the recipe and learn her technique on her site, Whisk + Wander. So excited to see what Jes makes next!
1. Tell us a bit about yourself: Hello fellow food-lovers! I’m a private practice dietitian & certified health coach in Chicago. My philosophy involves mindful & intuitive eating, learning to love plants on your plate, getting comfortable in your kitchen and having fun! Raised in a family that cooks and eats with reverence, I’ve been […]
In the dead of winter, all I dream about is spring – green, fresh, and flavorful things to get me through. Like this super-vibrant, super-green kale pesto.
It’s easy to make, incredibly versatile depending on what greens and nuts you have on hand, and BIG on flavor. Put this magical sauce on anything to make it 1,000x more delicious.
This recipe requires just 10 minutes, 1 bowl, and 9 ingredients to make.
I have a problem at farmers’ markets: I can never leave without beets. I think that every variety is gorgeous and I’ll always find a use for them (both the greens and roots). This is my seasonal, forward-thinking salad. The dill and lemon brighten the salad to make it feel more like a spring dish. There are many different ways you can switch up the flavors, as I mention below, but one of my favorites is to add greens.
It’s Valentines day! In this episode, Jess sits down with her fiancé, Yosef, to talk about how cooking together can strengthen your relationship, plus what you can do to make the cooking process more enjoyable. If you aren’t partnered, no worries! These tips work for the individual chef as well…so tune in! In this episode, […]