With dinner tonight, we needed a side to accompany baked Quorn chik'n cutlets and haricot verts. Seeing our bin of dry quinoa, Zips scoured the internets for a recipe for me to try out and found one that we improvised off of. The original called for diced bell peppers, which we swapped out for diced onions, and called for walnuts which we omitted. I also added parsley. It's fantastic, has subtle flavors, and makes a tasty, healthy side to your lunch or dinner. I bet it'll be good cold too!
Cranberry Coriander Quinoa (side dish)Add 1 c. quinoa to 2 c. of boiling water and simmer for about 10 min. until the liquid is absorbed. While that's simmering, saute:
3 ribs celery diced finely
1/2 c. yellow onion diced finely
in 1-2 Tb. olive oil
and add
1 tsp. ground coriander
1 tsp. ground cumin
salt & black pepper
Saute until onions and celery are tender then add to the cooked quinoa. Toss in
1/4 c. dried cranberries
1/4 c. chopped parsley
and serve warm.
Afterward, we had planned on just macerated berries (that's fancy talk for slicing berries and tossing some sugar over the top and letting them sit until they get all juicy) for dessert, but Zips really outdid herself in deciding with all the yogurt we have in the house, it's a shame we've never tried to make frozen yogurt. So she did, ignoring all the imperatives she found online that you have to have full fat yogurt. We didn't, and it turned out just fine with the non fat Greek yogurt we have on hand.
Divine Blueberry Lavender Frozen Yogurt
2 c. plain fat free Greek-style yogurt
12 oz. (2 packs) fat free blueberry yogurt (we have Chobani)
1/2 c. sugar
1/2 Tb. vanilla extract
1 Tb lavender buds
Mix all the ingredients together until you're sure the sugar has dissolved. Then dump it all into your ice cream maker. The result is floral, tart, sweet, and heavenly (not to mention fairly guilt-free!)
I'm sure this is only the beginning of much experimentation in the FroYo genre of desserts I can't wait to see what she hankers for next.
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