Quinoa with Orange-Lime Vinaigrette

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I'm crazy for quinoa! And this zesty take on it, makes for a perfect meal! It started out as the trendy new-kid-on-the-block, but quickly found a permanent place on our list of superfood faves. We still can’t get over how versatile, nutritious, and clean-your-plate delicious quinoa can be. If you’re a Tone It Up Nutrition Plan member — look to your plan to find more exclusive & tasty recipes along with what meals this nutty ‘grain’ is perfect for!

What You'll Need

Quinoa:
1 cup dried Quinoa
3 cups baby Spinach
5 Mint leaves, chopped
1 apricots, diced
1/4 cup dried cranberries
2 tablespoons pine nuts
1/4 cup almonds
2 tablespoons currants
1 shallots, diced
sea salt, to taste
1 teaspoon red pepper flakes
1 tablespoon coconut oil

orange-lime vinaigrette:
1/4 cup lime juice
1/4 cup fresh orange juice
1 1/2 teaspoons honey
1/4 cup orange zest
Pinch white pepper
1/8 cup extra-virgin olive oil

What You'll Need To Know

1. Combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15-20 minutes.

2. Over low to medium heat, heat the coconut oil on a skillet and sautee the shallots until translucent. Add in the apricot and spinach and cook until leaves are tender. Once cooked, remove from heat.

3. In a small bowl, add in the ingredients for the orange-lime vinaigrette and whisk together.
In a large mixing bowl, combine all of your ingredients, and orange-lime vinaigrette and mix together.

4. Divide evenly between 4 bowls.

Vietnamese Style "Fried Rice" with Kale

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Vietnamese Style fried rice, fried rice, gluten-free, quinoa Everyone loves fried rice. However, fried rice is the one thing on the menu I don't order when dining out because of my gluten intolerance (soy sauce contains gluten). Whenever I'm craving a bowl of fried rice, I enjoy making it at home. It’s so simple to make at home, and a quick dig in the fridge, last night’s leftovers and whatever treasures are lurking in the back, and everything comes together in the wok in less than 20 minutes.

Making fried rice is easy in theory, but getting it right does take a little know-how. I don’t know about you but I’ve dished up my fair share of burnt fried rice, clumpy fried rice, and simply not very good fried rice. The other night, I was craving a bowl which lead me to this somewhat good-for-you version: Vietnamese Style "Fried Rice." I love using quinoa for making "fried rice". It's so good, and good for you. High in protein and fiber, quinoa is not only versatile, it also tastes wonderful. In this recipe, the quinoa's mild, nutty taste mixed with garlic, fish sauce and sesame seed oil mimics the taste of fried rice. I particularly love this dish because the flavors remind me much of my travels to Vietnam last year.

Vietnamese Style fried rice, fried rice, gluten-free, quinoa

What You'll Need

1 eggs 1 tablespoon sallflower oil 1/2 onion, chopped 5 garlic cloves, diced 1 carrot, chopped 3 lancito kale leaves, chopped 1/2 (teaspoon) red pepper flakes 1 teaspoon fish sauce 1 teaspoon soy sauce (I used gluten-free soy sauce) 1 teaspoon sesame seed oil 1 cup qunioa 1/4 (cup) of chopped Cilantro 1 lime

Vietnamese cooking uses fresh ingredients, minimal use of oil, and plenty on herbs and vegetables. I tried to stick to that when creating this recipe. The ingredients used created a vivid palette of flavors and textures.

Vietnamese Style fried rice

Cooking "fried rice" isn’t a science; you don’t need exact ingredients or measurements. And just about anything belongs in fried rice: leftover roast chicken, fried tofu, ham, frozen veggies. Just don’t use super “wet” leftovers like a curry or chap chye, or your fried rice will most likely turn to mush. As for seasonings, it's fun to experiment with ginger, sesame oil, chili flakes; or adding herbs like Thai basil or cilantro.

Vietnamese Style fried rice, fried rice, gluten-free, quinoa

Vietnamese Style "Fried Rice"
Cuisine: Asian Fusion
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1 (medium) eggs
  • 2 tablespoon sallflower oil
  • 1/2 onion, chopped
  • 5 garlic cloves, diced
  • 3 lancito kale, chopped
  • 1 Green onion, chopped
  • 1/2 (teaspoon) red pepper flakes
  • 1 teaspoon fish sauce
  • 1 teaspoon soy sauce (I used gluten-free soy sauce)
  • 1 teaspoon sesame seed oil
  • 1 cup qunioa
  • 1/4 (cup) of chopped Cilantro
  • 1 lime
  • Optional: Siracha
Instructions
  1. In a sauce pan head 2 cups of water until it starts boiling. Add in 1 cup qunioa and heat over a medium heat for 15-20 minutes.
  2. In a small bowl, beat eggs well.
  3. In a skillet heat 1 tablespoon oil over medium heat. Add beaten eggs and cook quickly, scrambling them with a spoon. Place eggs on a plate and set aside.
  4. In a clean skillet or deep sauce pan, heat 1 tablespoon oil over medium heat. Add onions and cook uncovered for 2 minutes, stirring occasionally. Add garlic, green onion and kale; stir well, and cook 5 minutes, covered.
  5. Add red pepper flakes, fish sauce, and soy sauce and stir well.
  6. Add qunioa, breaking apart any clumps. Mix well and cook uncovered 1 to 2 minutes, or until heated through.
  7. Just before serving, add scrambled eggs, squeeze a little lime, cilantro and mix in a bit of siracha (optional). Serve hot and enjoy
Notes
Optional: Add a cup of chicken or shrimp