Southwestern Quinoa & Roasted Sweet Potatoes--WOW!

Excuse me for tooting my own horn here, but WOW! This dish is fabulous! I'll be honest...I was craving pizza, but went to my pantry instead. Tonight I decided that I should cook up some quinoa with roasted sweet potatoes. I really hope you give this meal a try! Quinoa (pronounced Keen-Wa) is a popular grain in South America, and is just beginning to gain popularity here in the U.S. Quinoa is gluten free, and loaded with nutrition. A simple 1/4 cup of quinoa packs in 3 grams of fiber and 7 grams of protein! Plus, it cooks in 15 minutes! This delicious grain is similar in taste to rice or cous cous, but far more superior in nutrition. Give quinoa a taste! Check out Bob's Red Mill at http://www.bobsredmill.com/ for more information. Many grocery stores are carrying quinoa now, but if not--ask! It never hurts to ask them to start purchasing items you are interested in buying. Enjoy!

Southwestern Quinoa with Roasted Sweet Potatoes

Serves 1 with Leftovers

Ingredients:
1 cup quinoa
2 cups water
1/2 ts cumin
1/2 cup cilantro
2 sweet potatoes, peel & slice into 1/2" rounds
2 Tb olive oil
1 lime
Salt to taste
Directions:
Preheat oven to 400*F. On a baking sheet spread out sweet potatoes. Coat them with oil and toss. Bake for 15 minutes or until fork tender. Place water and cumin in a soup pot and bring to a boil. Add quinoa, reduce heat to medium, and simmer for 15 minutes. Fluff with a fork. Add cilantro (reserving a couple for the top), 1/2 lime juiced, and season with salt. Place on a plate and top with roasted sweet potatoes. Squeeze remaining lime over top and add a splash of color with remaining cumin. Enjoy!
Suggested Additions:
1 can pinto or black beans, drained and rinsed
1 chicken breast, grilled and sliced over top
1 Mexican Beer to sip & enjoy life with!

Asian Inspired Veggie Burgers & Slaw

Now let me start off with the fact that not all "Veggie burgers" are created equal, and to be honest, there are few that I like from a box. BUT--Gardenburger has come out with Bistro Steaks. The "steak-style" burgers come in Baja, Hawaiian, Tuscan, and Asian flavors. For my Vegan followers, try the Hula Steak! I decided to try these "steaks" because their ingredient list looked really clean (real food), and they are packed with fiber. I really like them! Here are a couple meal ideas in case you find yourself in a jam at night or lack the "umph" to cook:

1. Baja Burger--Serve over greens with baby corn, tomato, avocado, and a citrus vinaigrette

2. Tuscan Burger--Serve with tomato, cucumber, red onion, and black olive salad with balsamic vinaigrette

3. Hula Burger--Serve with grilled pineapple and brown rice

4. Asian Burger--Serve with a coleslaw (see recipe)

Asian Slaw

Ingredients:

1/2 head cabbage

2 ts. soy sauce, lite

1 Tb. sesame or olive oil

1-2 Tb. rice wine vinegar

1/2 red bell pepper

4 green onions

1 Tb. sesame seeds, toasted

Directions:

Thinly slice cabbage, bell pepper, and green onions. In a bowl whisk together soy sauce, sesame oil, and rice wine vinegar. Toss dressing and sliced vegetables together. Sprinkle top with sesame seeds and serve.

Ladle Up Some Curry...Butternut Style

An absolute favorite winter vegetable of mine is butternut squash. It's golden flesh just begs to be blended with savory flavors! When the mood strikes I may combine it with sage and chopped pancetta.....apples and maple.....rosemary and garlic.....or CURRY! Slicing and dicing a butternut squash can be a challenge without a little muscle behind it, but now you can find cubed butternut squash in the refrigerator section of many grocery stores. Inspired by the clouds rolling in overhead I feel the need for a warm bowl of soup! Let me know what you think!
Vegetarian or Not Coconut Curry Butternut Squash Soup
Ingredients:
2 Tbsp. olive oil
1 butternut squash, peeled, seeded, and cubed
1 box vegetable or chicken broth
1 onion, chopped
2 large carrots, chopped
2 cloves garlic, chopped
1 tsp. curry powder
½ cup coconut milk, freeze remainder in ice cube trays for later use
¼ cup cilantro or Basil to finish
Salt and Pepper to taste
Directions:
Sauté carrots and onion in olive oil for 5 minutes. Add butternut squash and garlic and sauté for an addition 5 minutes. Add broth and bring to a boil. Reduce temperature and add curry powder. Simmer for 20 minutes or until squash is tender. Either in a blender or with a blending tool purée soup. Stir in coconut milk, season with S&P, and serve with fresh herbs on top. Enjoy!

Soup can be prepared in a crockpot for 6-8 hours on low. Add coconut milk right before serving.