Buffalo Vegetable Quinoa (Mac) & Cheese

Well it’s officially Christmas at the Kartzman’s!

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Yes, those M&M’s have been completely eaten already by yours truly. (#IAmUncontrollable) Since the weather is getting colder but Holiday season is upon us with plenty of chances to indulge, we should be eating healthy every chance we get! I usually make healthier style comfort food during the week so we don’t feel as guilty when we eat out.

 

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Buffalo Vegetable Quinoa (Mac) & Cheese

Ingredients

  • 2 cups uncooked quinoa, rinsed & drained
  • 1 lb asparagus, chopped
  • 1 lb zucchini, diced
  • Onion
  • Garlic Salt
  • Pepper
  • Paprika
  • 1 1/2 cups shredded cheddar cheese (fresh is best)
  • 1/3 cup buffalo sauce (I used Franks)
  • 1 cup rice milk (or regular)
  • 2 eggs
  • 4 cups Vegetable Stock
  • Olive Oil
  • Panko or Breadcrumbs (optional)

Directions

  • Saute your vegetables in an 8 quart pot with a little olive oil, garlic salt and pepper until partially translucent
  • Add your Vegetable Stock.
  • Add additional seasoning.
  • Lower the heat and let it simmer for 10-12 minutes, stirring occasionally, until most of the liquid is absorbed.
  • In a bowl, whisk together the milk, buffalo sauce, egg, and grated cheese. Pour in the quinoa mixture and combine.
  • Pour into a greased pan and top with breadcrumbs or more cheese (optional). I used panko and parmesan.
  • Bake at 350 for 30-35 minutes depending on the depth of your dish.
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Quinoa Pumpkin Chocolate Chip Cookies

 

I saw these Quinoa cookies last week and thought “Hmmm, that sounds intriguing”. I’m a big fan of quinoa but have never tried it in a sweet dish. (PS: this Bud Light commercial cracks me up every single time) I decided I was going to give these a go but that they were missing a certain ingredient. A cookie isn’t a cookie without something sweet!

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Quinoa Pumpkin Chocolate Chip Cookies

Ingredients: 

  • 1 1/2 cup water
  • 3/4 cup raw quinoa
  • 1 cup whole wheat flour
  • 1/2 cup organic sugar
  • 1/4 cup ground flax seed
  • 1 tablespoon pumpkin pie spice
  • 1/8 teaspoon sea salt
  • 1/2 cup pureed pumpkin
  • 2 tablespoons coconut oil (or whatever you have on hand)
  • 1 teaspoon pure vanilla extract
  • 1 egg white
  • 2 tablespoons honey
  • 1/2 cup mini chocolate chips (vegan or regular)

Directions:

  • Add quinoa to a fine mesh stainer and rinse well before using in this recipe.
  • Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  • Add flour, sugar, ground flax, pumpkin pie spice and salt to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
  • Add pumpkin, oil, vanilla, egg white and honey to a small bowl and stir well.
  • Pour the wet mixture in with the dry mixture and stir to combine.
  • Fold in chocolate chips.
  • One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly with a spoon.
  • Bake in the preheated oven for 25-30 minutes, until cooked through and golden.
  • Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer your cookies will become. Leave them be and they will transform!
  • Cookies can be stored in the fridge for up to 2 weeks. (Will make about 30 cookies)

Enjoy!

 

WIAW – Vegetable Fried Quinoa

It’s Wednesdayyyy people! In 48 hours I’ll be on the beach 🙂 Sorry to keep discussing my vacation,  but I am SO excited to leave this dreary weather behind.

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My attempt to eat clean this week is going fairly well – I even passed up birthday cake from Carlo’s at lunchtime! Talk about will power…

Thanks to Jenn for hosting, as usual…here are my eats!

WIAW GOES GREEN

Breakfast: Cinnamon Protein Pancake w/ Peanut Flour Sauce & Banana Slices

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Lunch:  Veggie Fried Quinoa (Recipe Below)

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Dinner: Zucchini Lasagna (We used tempeh instead of meat)

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Dessert: A few handfuls of this – SO addicting. (Thanks Jenn)

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OOTD: Spring Time Loving

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We made a huge batch of Vegetable Fried Rice Quinoa last week and it was so versatile with adding protein. The first time we enjoyed it with shrimp and the second time was with tilapia. I preferred it with shrimp but if I was a meat eater I think it would be great with chicken too 🙂

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Vegetable Fried Rice Quinoa

Ingredients

  • 3 cups cooked quinoa (follow package directions)
  • 1 tablespoon of minced garlic
  • 1/2 sweet onion, diced
  • 1 red pepper, diced
  • 2 large carrots, diced
  • 1/2 bag of sugar snap peas
  • 1 cup of corn
  • 1 cup of frozen peas
  • 4 scallions, chopped
  • 2 tablespoons of low sodium soy sauce
  • 2 tsp sesame oil
  • Olive Oil Spray
  • 2 eggs
  • Sesame Seeds (I used black and regular)
  • Pepper

Directions

  • In a nonstick wok, spray oil and add the eggs and pepper and scramble a minute or two until done. Set aside.
  • Add more spray oil to the wok and add the onions (both) and the garlic.
  • Saute about 2 minutes, add the peppers, carrots, sugar snap peas, corn & peas and saute until veggies are tender (about 5 minutes)
  • Stir in all the quinoa.
  • Add soy sauce and sesame oil stir to mix all the ingredients.
  • Keep stirring a few minutes, then add cooked scrambled egg.
  • Adjust soy sauce if needed to taste and mix well another 30 seconds.
  • Sprinkle sesame seeds on top.
  • Serve with protein of choice.

Enjoy!

 Questions: What is your favorite type of cuisine? I’d say mine is Asian.