quinoa

quinoa millet bread with spices

Speaking of bread…

Park Street Posts - herb quinoa millet bread

Here is a similar recipe to the cinnamon quinoa millet bread, but more sharp-tasting (that’s a way to describe savory, look it up) than sweet. Again, I found the recipe on Edible Perspective and again I switched things up a bit. This bread turned out much thinner and crispier than the cinnamon version I made. It could be because I used a cast iron skillet or it could be because I cooked it too long. Either way, it was pretty good and worked decently for sandwiches. I say decently because I’d prefer it to be a little softer for sandwich consumption. When I make it next time I plan to modify a few things. Or just break it up into pieces and use it to dunk in hummus!

The flavor of the bread was wonderful though. The combination of the bread with spinach + tomato + cucumber + homemade cilantro hummus was perfect for a lunch-time bite. Super fresh!

IMG_3599 edited

ingredients:
1/2 C. millet flour
3/4 C. quinoa flour
1/4 C. whole wheat flour
1 C. water
1 ½ T. ground chia or flax seeds
1½  T. coconut oil
1/4 tsp. salt
1/4 tsp. garlic powder (or more if you love garlic)
1 tsp. dill
1 tsp. oregano
1 tsp. thyme
black pepper, to taste

directions:
1. preheat your oven to 375° .

2. mix all dry ingredients together in a large bowl.
3. in a separate bowl, whisk together the water, 1 T.  melted coconut oil.
4. add the wet + dry ingredients together and stir until combined, then let sit for 5 minutes.  (Batter should be thick, but still pour-able).
5. while the batter is sitting place the pan ( (I used a cast iron pan this time) in the oven with 1/2 T. coconut oil for 5 minutes.
6. remove the pan from the oven and slide the oil around the sides + bottom of the pan to coat it.
7. pour the batter into the pan and make sure it fills the pan evenly.
8. bake for 38-42 minutes (bread should be pulled away from the sides with golden brown edges).
9. let cool to fully firm up before you slice it up.

I let mine cook slightly longer, which is where I may have gone wrong. With that being said, this recipe is almost no fail. You cook it too much? Now you have chips. You don’t have a certain spice? Mix in a different one. You can experiment with this bread and see which spices and cooking time + temp works best. I definitely plan to!


cinnamon quinoa millet bread

Really, I should change this to Better Late Than Never. Has a nice ring to it.

Park Street Posts - cinnamon quinoa millet bread

On to the recipe at hand… bread. I love bread. All bread. Who doesn’t though? I don’t think I have ever heard anyone say, I hate bread… it’s awful… it gets in the way…tastes horrible.

I may or may not have just poured my 2nd glass of wine, which intensifies my feelings for bread.

This particular bread is from Edible Perspective. It’s Cinnamon Quinoa Oat Bread.  And as I was perusing the recipes this one caught my attention because it had the words quick + easy in the description. Per the usual, I made a few changes and it turned out delicious.

 ingredients:
1/2 C. millet flour
3/4 C. quinoa flour
1/4 C. whole wheat flour
1/2 C. water
1/2 C. unsweetened almond milk
1 ½ T. ground chia or flax seeds
1½  T. coconut oil
2 T. pure agave
1/4 tsp. salt
1½ tsp. cinnamon
½ tsp. vanilla extract

directions:
1. preheat your oven to 375° .

2. mix all dry ingredients together in a large bowl.
3. in a separate bowl, whisk together the water, milk, agave, 1 T.  melted coconut oil, and vanilla extract.
4. add the wet + dry ingredients together and stir until combined, then let sit for 5 minutes.  (Batter should be thick, but still pour-able).
5. while the batter is sitting place the pan ( (I used a regular pan for this one and a cast iron pan for the next bread) in the oven with 1/2 T. coconut oil for 5 minutes.
6. remove the pan from the oven and slide the oil around the sides + bottom of the pan to coat it.
7. pour the batter into the pan and make sure it fills the pan evenly.
8. bake for 38-42 minutes (bread should be pulled away from the sides with golden brown edges).  Or if you’re oven is like mine, slightly longer and possibly at a higher temp.
9. let cool to fully firm up before you slice it up.

Park Street Posts - cinnamon quinoa millet bread

After you’ve patiently waited for the bread to cool and you’ve sliced it into little triangles, you’ll want to add the goods aka nut butter, fruit, honey, etc. etc.

I don’t have any pictures of that because I couldn’t be bothered!


thanksgiving stuffing

Thanksgiving has come and gone, but we’re still eating leftovers.

Like the pumpkin bread that my mom makes every year, using my grandma’s recipe.

It cannot be beat.

We’ve also been enjoying some turkey soup. I don’t usually take on this task, but this was my first year attempting it. I am a big fan of leftovers + not wasting any food, so this recipe was ideal.

You can easily get a week out of Thanksgiving leftovers. And when you make turkey soup (and you’re a bit of a food hoarder) you can make it last even longer. We’ll have enough soup for a couple lunches + dinners and then some down the line because I froze 2 containers of it.

What I do not have any more leftovers of is the quinoa stuffing with apple, sweet potato, and hazelnuts. I pinned the recipe as soon as I saw it because I knew that it would be my Thanksgiving contribution. The recipe from Family Fresh Cooking adds a twist on the classic that was welcomed by all. For the most part, I followed the recipe. There were a couple small changes made.

ingredients:
1 C. dry quinoa, cooked

2 large apples, cut into 1/2″ pieces (I used granny smith)
2 sweet potatoes, cut into tiny wedges
3 T. lemon juice
1/2 C. pure maple syrup
2 T. coconut oil, melted
a few pinches ground cinnamon
a few pinches ground ginger
fine sea salt, to taste
1 T. fresh thyme leaves
1 C. zazelnuts, chopped
1 C. dried cranberries
fresh or dried cranberries for garnish + thyme garnish 

directions:
1. rinse quinoa, then combine with 2 cups water and a pinch of salt. bring to a boil and then cover and reduce to a simmer for about 20 minutes. (I did this step the night before to save time)

2. preheat oven to 400° with the rack in the middle.
3. coat apples with lemon juice so they don’t turn brown. toss sweet potatoes & apples with 1/4 cup of the maple syrup, coconut oil, cinnamon, ginger, and salt.
4. spread out  mixture onto a lined or coated baking sheet and roast for about 35-40 minutes until tender and fragrant.
5. combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme, hazelnuts, and cranberries. Season to taste with more salt and spices and garnish with cranberries + thyme. 


lemon quinoa cilantro chickpea salad

Last night I made a delicious salad for dinner that I found on ThE DiVa DiSh blog. Lemon Quinoa Cilantro Chickpea Salad. Amaze! I skipped some of the ingredients, only because I hate chopping things. But here is the recipe:

 
ingredients:
1/2 C. dry quinoa
2 C. vegetable broth
1 can garbanzo beans (drained and rinsed)
1 C. cherry tomatoes cut in half
2 avocados diced
2 C. spinach
1 bunch cilantro
1/4 C. onion
2 small cloves garlic
for the dressing:
juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash of salt and pepper
directions:
1. make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After the soak, turn on the heat to small high and let the quinoa come to a boil. Once it boils, reduce heat to low and let it simmer, stirring every so often. Do this for about 20-25 minutes, just until the liquid absorbs.
In the meantime…
2. in a food processor, add your spinach and cilantro. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor. Add the greens mixture to a bowl, and set aside.
3. next take your onion and garlic and finely dice those, and add to the greens mixture.
4. add the rinsed chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture too.
5. to make the dressing, whisk all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix again. Set in fridge for about 10-15 minutes before serving to allow the flavors to set.