Quinoa Chili

I have wanted to buy and make something out quinoa (Keen-wah) since I learned about it MONTHS ago!!!! Seriously, Months! So finally, when a dear new friend of mine offered to let me join her for a Costco trip (the glorious bulk store of the world in my opinion) I knew I was going to splurge. 

Go BIG or go home. 

So after reading around on the inter-web and being chilled to bones recently with the cold weather brewing I went for a easy to make chili.

Gluten Free, protein enriched, and fiber-full this seed from the Andes is a blessing to us health foodies who want a full stomach.

Follow the first 5 steps to get plain quinoa that you can make any recipe with, follow the rest for the chili.

Ingredients:
1/3 cup quinoa
1 cup water
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 tsp onion flakes
1 tsp paprika
1/2 tsp oregano
1/2 tsp red pepper flakes
chopped chili pepper (only if you want some more spicy)
1/3 cup black beans
1/4 cup diced tomatoes + some juice
1/3 cup corn

Making Quinoa

1. Measure out 1/3 cup Quinoa seed and rinse VERY VERY VERY VERY WELL. 2 min Min under constant, handled seed, cool water. Doing this step helps get rid of bitter taste many find when they cook it straight out the bag.
2. Drain 
3. Heat 1 tsp olive oil on medium-high and add rinsed quinoa. Cook for a minute or so, till water is evaporated and Quinoa is toasted.
4. Add the 1 cup of water and bring to a rapid boil for 5-8 min
5. Either add flavoring (chicken broth, sat, etc) or simply reduce heat to medium low 10 min.
6. At 5 min of that simmer, add beans and spices. 
7. At 8 min of that simmer add dices tomatoes
8. At 10 min at corn and pepper and turn heat to medium-high
9. Cook for 1-2 min for rest of water to evaporate. NOT ALL THE WAY, just enough to keep everything moist not runny. 
10. Reduce heat to low while serving.

Top chili with a dollop of plain Greek yogurt and shredded cheese. 

Enjoy!!!!

Funny short story: 

This pepper:

  was the hottest pepper I have ever eaten. 

My mouth burned for 1+ hours afterward.   

Two Tomato Pasta with Mozzarella, Basil & Pine Nuts

Want a healthy, light, fresh pasta for dinner? TRY THIS!

Recipe curtousy of theitaliandishblog.com
Ingredients

• 10 ounces of grape tomatoes
• 2 large garlic cloves, minced or grated
• 6 tablespoons extra virgin olive oil, divided
• salt & pepper
• 1/3 cup pine nuts
• 10 ounces spaghetti
• 14 ounces very small tomatoes (about 8 to 10), cut into chunks
• 8 ounces mozzarella, cubed
• about 10 basil leaves, julienned

Instructions:

For the slow roasted tomatoes: 
 Preheat oven to 300 degrees F.
Line a baking sheet with foil.  Slice grape tomatoes in half and place on baking sheet with the garlic and 2 tablespoons olive oil.  Season with some salt and pepper.  Toss well. Bake for about two hours or until the tomatoes are reduced down and have lost a lot of their moisture. (WARNING: this will make your house smell like sweet tomato heaven and when they're done you're going to have to control yourself from eating them all)

Toast the pine nuts:
Place pine nuts in a small skillet.  Cook over medium high heat just for a few minutes, until lightly toasted. 

Make the Pasta:
Bring a large pot of well salted water to a boil.  Cook the pasta just until al dente. Remove with tongs and place in a large serving bowl (don't drain- you want a little pasta water still on the pasta so it doesn't stick).

Putting it together:
Add the slow roasted tomatoes, the toasted pine nuts, the fresh tomatoes, the mozzarella, 4 tablespoons olive oil and the basil leaves.  Season generously with salt and pepper and toss well. 

*p.s. you can also make this as a side dish for a dinner party and impress all your friends :)

ENJOY!!!!

Nutrition Information

339 cals * 31 carbs * 21g Fat  * 10g Protein * 3g sugar * 4g Fiber