Sunday, February 24, 2013

Quinoa Salad

This is one of my favorite quinoa recipes!  All it takes is quinoa and some of your favorite veggies!  The best part about it is that is lasts all week- hello ready-to-go lunches! Tastes just like a pasta salad, but way more healthy and has 10g of protein. What more could you ask for?

  • 1 cup Quinoa, uncooked
  • 2 cups water
  • 1 cup spinach, uncooked, chopped
  • 1 cup mushrooms, chopped
  • 1 cup red pepper, diced
  • 1/2 cup black olives, halved
  • 1 handful of snap peas, about 1 cup
For the dressing:
  • 1 tbsp. extra virgin olive oil
  • 1/2 tbsp. red wine vinegar
  • 1 tsp. Boar's Head Delicatessen Mustard (See below)
  • pinch of fresh salt & ground pepper

*If you decide to make more/less quinoa, remember the amount of water should always be twice the amount of uncooked quinoa.


1. Bring water to a boil and add uncooked quinoa.  Reduce heat to low and let simmer for 10-15 minutes, until water is completely absorbed.  When cooked, refrigerate to bring quinoa to a cool temperature.

2.  As quinoa is cooking, add spinach, snap peas, red pepper, black olives, and mushroom to a large bowl.

3.  When quinoa is cooled, add to the bowl and mix well.

4.  In a small dish, mix oil, vinegar, mustard, and salt & pepper.  When dressing is fully mixed, drizzle over the salad.  Toss salad until fully coated with dressing.

5.  Refrigerate and serve when cold!


Raspberry & Granola Parfait


  • Raspberries, whole
  •  Strawberries, sliced
  • Granola almond mix, mine is store bought
  • Vanilla yogurt, any kind

1.  Add ingredients in layers.  One spoonful of yogurt, add a few raspberries, strawberries, and granola.  Repeat until you have reached the top!

Simple as that!

Saturday, February 23, 2013

Poached Eggs with Prosciutto & Arugula


  • 2 large eggs
  • 1 large tomato, not fully ripe so it is still firm
  •  1/2 cup fresh arugula
  • 4 slices prosciutto, thin
  • 1/2 tsp. fresh grated parmesan cheese
Directions for Egg Poaching:

1. Pour 1 cup of water in a small stove-top skillet/pan over medium heat.  Water should be about a 1/2 inch from the top so various size pans will need more/less water.  

2. Drizzle a teaspoon of plain white vinegar into the water.  This will help  the egg whites stay in tact.  

3. When the bottom of the pan is filled with bubbles, reduce the heat to medium-low.

4. Crack 1 egg into a small bowl and gently slide it in to the water.  Do the same with the second egg.  I would put a maximum of 4 eggs in at once.  

5.  Let the eggs rest on the bottom for about 45 seconds.  Gently lift the egg from sticking to the bottom and roll it over.  Make sure to cover any yolk that is showing with pieces of egg white.  Let the eggs sit for about 5-6 minutes for a soft, runny yolk and medium cooked white.  Gently roll the egg around in the water as it cooks, if needed.  I have found that if they cook at a low heat it takes longer to cook, but they come out a lot better. ;)

6.  With a metal spoon with holes, lift the eggs one at a time, draining as much water as you can.  Place it on your plate and you are ready to eat!

Directions for each serving:

1. Start by preparing poached egg.  While eggs are cooking, slice tomato 1/4 of an inch thick.  You want the tomato to be more firm than ripe so it will hold the other ingredients.  A fully ripe tomato will be too soft and hard to manage.  Plate the tomato slices to your liking.  

2. Arrange fresh arugula on top of tomato.  

3. Add a couple slices of thinly sliced prosciutto over top.  

4. When eggs finish cooking, gently lay them on top.  Sprinkle freshly grated parmesan cheese.



Wednesday, February 13, 2013

Quinoa Cakes

These quinoa cakes are great sources of protein! Make them in advance, freeze them, & eat throughout the week for breakfast, lunch, or dinner. You can also keep uncooked cakes in the refrigerator for a few days until you are ready to cook!

Makes 12-14 1-inch cakes

•2 1/2 cups quinoa, cooked, room temperature
•3 large eggs, beaten (if mix is too dry, 1 extra egg white may be used)
•pinch of salt and fresh cracked pepper
•1/3 cup finely chopped fresh chives
•1/2 cup finely chopped red pepper
•1 yellow/white onion, finely chopped
•1/3 cup freshly grated Mozzarella cheese
• 3 cloves garlic, finely chopped
•1 cup breadcrumbs
•1 tbsp. extra-virgin olive oil + extra as needed

Extra Ingredients to add for variety:
•1 cup spinach
•1/3 cup fresh feta cheese, crumbled


1. In a medium bowl, combine quinoa and eggs. Sprinkle salt over the mix. Stir in onion, red pepper, chives, cheese, and garlic.

2. Stir in the bread crumbs and mix thoroughly. If the mix is on the dry side, add egg whites for moisture. Add more bread crumbs if the mix needs to be more dry.  If breadcrumbs are not available, plain ritz crackers can be food processed and used.

3. Drizzle olive oil in a skillet over medium/medium-low heat. When skillet is warm, carefully place cakes in and cover for 7-10 minutes, or until the bottoms are golden brown. Frequently adjust the heat between medium and medium-low to get a golden brown color without burning.

4. Carefully flip the cakes with a spatula and cover for another 5-7 minutes, or until desired brownness.

5. Remove from skillet and cool before serving. Enjoy!

Serving Suggestions:

•Poached eggs (as pictured)
•Over arugula, spinach, or kale salad
•Veggie burger
•Guacamole + goat cheese topping
•Greek yogurt + dill topping