Lemony Quinoa Salad

I've said it before, but it bears repeating: quinoa is the best! It's inexpensive, versatile, gluten-free, and is a complete protein that is plant-based. It also contains a ton of fiber and iron. It's a staple in my kitchen and hopefully yours too. So naturally having a simple go-to recipe for quinoa is a valuable resource.

This quinoa salad is anything but bland. It's a simple recipe, yet very tasty and very nutritious. Cucumber, lemon juice and zest keep things refreshing while the raw hemp seeds add some extra protein and healthy fat. I love this salad to bits and it's probably one of my favourite combinations that I've made to date.

All it takes is one pot and a bowl to combine everything. The best part is, it's an easy way to help you incorporate healthy eating into lunches and weeknight meals.

Just a reminder though, it's important to rinse your quinoa thoroughly before cooking it to remove the saponin, which gives the grain a bitter taste. Rinsing this bitter coating off also make the quinoa more easily digestible. The first time I ever made quinoa I neglected to do the rinse simply because I didn't know any better...and the results? Yuck!!! I remember thinking, "what am I doing wrong? Is it supposed to taste this way?" Yeah...no.

The hemp seeds are from North Coast Naturals and are 100% Canadian and raw. I've been iffy about hemp seeds in the past, but these are delicious. When I opened up the bag to take a scoop out what struck me was how incredibly fresh they were.

The taste is light and creamy from the crumbled goat cheese. I seriously can't stop eating this! It's a huge hit with everyone in my house. I can't get over this one! When I was creating this recipe I really had the idea in mind to serve it warm, but unfortunately I didn't get to devour this the day I made it. Instead I was making it for lunches to have the following day. So I reheated it to take the cold edge off and it was as good as gold. What I loved was how that little bit of heat warmed up the cucumber and slightly melted the creamy goat cheese, making it even more creamy. It reminded me of the cucumber and cream cheese tea sandwiches I would sometimes get back-in-the-day.

Lemony Quinoa Salad gluten-free, grain-free | Yields 3 servings

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Ingredients:

• 1 1/2 cups water
• 3/4 cup quinoa
• 1 lemon, zested and juiced
• 2 scallions (green onions), minced
• 1 tbsp extra virgin olive oil
• 1/2 cup cucumber, sliced and quartered
• 3 tbsp raw hemp seed hearts (I used 1 scoop of North Coast Naturals)
• 1/4-1/2 cup goat cheese, crumbled
• salt and pepper

Instructions:

1. Rinse your quinoa in a fine-meshed sieve under running water for 1-2 minutes.
2. Bring the water to a boil in a covered pot. Stir in the quinoa, cover, and lower the heat to a simmer. Simmer for 15 minutes. Do not stir while it cooks. Once cooking is finished (the water should be absorbed and the quinoa tender), remove from heat and let sit for 5 minutes.
3. While the quinoa rests, grab a large mixing bowl and whisk to combine the lemon juice, zest, green onions, olive oil, and salt & pepper to taste. 
4. Give the quinoa a fluff with a fork and then add it to mixing bowl with lemon dressing. Add the raw hemp seeds and sliced cucumber along with the quinoa and stir or toss to combine everything. Serve warm and top with crumbled goat cheese.

Nutritional Information:

Serving Size: 1/4 of the recipe Calories: 243 Fat: 11g Cholesterol: 25mg Fat: Sodium: 92g Carbohydrates: 26g Sugar: 2g Fiber: 4g Protein: 12g

Quinoa with Roasted Squash, Dried Cranberries & Pepitas

 Alarm Clocks.

...Because everyday should start with a mini heart attack. 

Well maybe not every day. There are some days when it's like I have an internal alarm clock that wakes me up before the real one goes off. Is there anybody else that does this? 

Anyway, today I don't mind waking up to the sound of my blaring alarm clock because I've got this to look forward to for dinner. 

A simple fall quinoa salad served up warm. The butternut squash roasts in the oven with olive oil and nutmeg for 25-30 minutes until it becomes tender and golden brown. While this is happening you cook up the quinoa and make the vinaigrette.

Done like dinner. You could serve this with a piece of fish or chicken. With steamed veggies on the side.

Brussels sprouts are calling my name...or just have it on it's own. After all quinoa is a superfood of nutrition with ample protein and a good dose of fibre. Trust me you need this recipe in your life.

To toast the pepitas/ pumpkin seeds, add them to a shallow pan or skillet and place on medium heat. There is no butter or oil needed. Cook, tossing frequently, until the pepitas have taken on a nice toasted brown look. They will make popping sounds as they toast. Becareful sometimes you get the odd few that like to jump out of the pan at you. 

Squash. Check.

Dried cranberries + toasted pumpkin seeds. Double Check.

Maple Vinaigrette. Check.

Fluffy good for you quinoa. Check.

Happy Fall everybody!

Quinoa with Roasted Squash, Dried Cranberries & Pepitas  // vegan & gluten free (serves 4)

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Ingredients:

• 3 cups peeled, cored and diced butternut squash
• 1 tablespoon olive oil
• 1/4 tsp nutmeg
• pinch of salt
• 1 cup quinoa
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup toasted pepitas or pumpkin seeds

For the Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon water
• 1 tablespoon maple syrup
• pinch salt + pepper

Directions:

1. Preheat the oven to 400*. Place butternut squash on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with nutmeg. Toss until squash is well coated. Roast the squash for 30 minutes, stirring once, until tender.
2. While the butternut squash roasts cook the quinoa. In a medium pot, bring quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed; about 20 minutes. Remove from the heat and fluff with a fork.
3. In a large bowl, combine quinoa, roasted butternut squash, dried cranberries, and toasted pepitas.
4. In a small bowl, whisk together the olive oil, cider vinegar, water, and maple syrup. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed.
5. Serve warm or chilled.