Quinoa Granola

My kids love granola and we make it on a weekly basis but I thought with my new look on food for the kids that I would see if I could push the envelope a little and make an even healthier granola.  

The Royal Tri-Color quinoa blend from Go Go Quinoa was the perfect alternative.  Its not only cutting the calories in their serving but its fun color is eye catching for the kiddos!

Making granola is super easy and the best part about this recipe is it makes enough for you to store for the week ahead which is a good thing given how addicting it is!

There is no greater pleasure than watching the kids eat something healthy that they LOVE and are begging for more.  The quinoa blend is low in calories, high in protein, fibre and iron which leaves me feeling good about letting them have it as a free for all and it makes a great school snack given its also a peanut free product! 

I love this granola, its light, fun and makes a perfect topping for any salad too!

1 cup Quinoa Royal Tri-Color blend

1/3 cup dried blueberries

1/3 cup unsalted sunflower seeds

2 tablespoons of unsalted pumpkin seeds

2 tablespoons of honey (or agave nectar)

1 tablespoon sugar

~Preheat oven to 400 degrees

~Line a baking sheet with parchment paper

~Bring 2 cups of water to a boil

~Rinse 1 cup of Quinoa under cold water and add to water when it comes to a boil

~Reduce the heat and simmer uncovered for 12-15 minutes (or until water is absorbed)

~In a medium sized bowl, mix the quinoa with the blueberries, sunflower seeds, pumpkin seeds, sugar and honey

~Gently pour the quinoa onto the lined baking sheet and spread it out evenly

~Bake at 400 degrees for 20-25 minutes rotating the baking sheet half way through cooking

~Cool and top onto your favourite yogurt, ice cream or salad

~Store remaining granola in an air tight container

Natalie

Quinoa Lettuce Wraps

I have to try to mix things up at dinner every once in a while and my favourite thing to try and accomplish is to remove the major protein at dinner without anyone missing it...

These quinoa lettuce cups are the perfect way to sneak away the meat at dinner or lunch.  I added the smoked paprika which gives you the aroma of bacon...yup gives you the aroma of bacon without the calories of yummy bacon.


My family loves these lettuce cups and they also make the perfect family style dinner. They are great for entertaining and you can make the mix a day in advance making it even easier to have over company.  These will also satisfy the gluten free and vegan friends you may have!

1 cup of Royal Tri-Color Quinoa
2 cups of water
1 head of Iceberg lettuce
1 cup of red kidney beans
1/4 cup of chopped celery
1/3 cup chopped red pepper
1/3 cup chopped onion
2 tablespoon olive oil
2 teaspoons of smoked paprika
salt and pepper to taste

For Serving you will need:
1 cup pea shoots
1/2 cup sliced red pepper
1/2 an avocado, sliced
1/4 cup of cucumber, sliced




~Rinse Quinoa with cold water and toast the grains in a bit of olive oil for 1-2 minutes
~Add 2 cups of water to a medium size pot add quinoa and bring to a boil
~Reduce heat and simmer uncovered for 12-15 minutes
~Gently pull apart the leaves of the iceberg lettuce then rinse and set aside
~In a large saucepan add a tablespoon of olive oil and sauté the onions, celery, peppers and beans for 2 minutes until onions are softened
~In a large bowl, combine the quinoa and the sautéed veggies
~Scoop the mixture into the lettuce leaf and top with your favourite toppers!

Natalie

Spinach Pesto Pasta

In the New Year I always promise myself Im going to eat better....Im sure we all think of that at some point after the feast on Christmas.  For me, its one of the biggest challenges because that usually means cutting down on the things I love....CARBS!

I find myself slowly slipping out of my resolution when I am faced with having to cook one of the easiest family meals...PASTA!

This recipe gives me what I need. This dish satisfy's the craving for the carbs while giving me what I need to feel good and recharged.

The Super Grains Spaghetti from Go Go Quinoa cooks just as fast as my kids favorites but gives you way more out of a "bowl of pasta".  With 8 grams of protein, 6 grams of Fibre and 25% of the daily recommended intake of Iron it is healthy, satisfying and so yummy! Lets not forget to mention that its also Vegan, GMO Free, Gluten Free, Rice Free and Corn Free.  I know after reading that your thinking "no way it tastes good..." but the truth is, its delicious.  Its made with a blend grains and it has nutty flavour to it and pairs so well with this quick and easy Spinach Pesto.

Trying to get something healthy and delicious on the dinner table in under 20 minutes is a struggle...not with this recipe!

1 package of GoGO Quinoa Super Grains Spaghetti
2 Cups of Spinach
1/4 cup Roasted Unsalted Cashews
2/3 cup olive oil
1 clove garlic
1/3 cup Parmesan Cheese (Optional)
Salt and Pepper


~Bring 3-4 litres of water to a boil and add salt
~When the water comes to a boil, add one package of Go Go Quinoa Super Grains Spaghetti
~Cook for 10 minutes until the pasta is al dente
~Drain and rinse the pasta to keep it from sticking
~Add spinach, cashews, garlic and cheese to the food processor and pulse until the mixture is coarsely chopped
~Add the oil and process until fully smooth
~Season with Salt and Pepper
~In a large bowl mix the cooked pasta with the Spinach Pesto and serve



Natalie

Potato and Chicken Pesto Stew

It's that time of year again...the days are getting shorter, the splash pad visits have come to an end and the fun of waking up to a veggie garden filled with delicious fruits and veggies are no longer here.  It's the time of year when I have a little bit of this and a little bit of that left over.  It's easy to make dinner from the garden when you have an abundant amount of veggies but it gets tricky when you have a few basil leaves that still look decent and a few other herbs that are still producing. 

It's a very big change for everyone now that school is back and those easy days of just throwing something on the BBQ are not as convenient anymore.  It's back to routine and trying desperately to figure out what to make for dinner quickly.

This is a great one pot no fuss and no mess dinner that can easily satisfy the whole family and makes great leftovers.  I love this soup because its the perfect one to use the leftover herbs that are still left in the garden.  Although pesto is an acquired taste, the buttery potatoes and hearty chicken in this soup really blend well with the pesto and keep the flavour very subtle.  

1/2 chopped onion 
2 tablespoons canola oil
2 cloves of garlic
4 sprigs of thyme
6 cups of vegetable stock 
2 cups of water
1 cup peas
2 cups of EarthFresh Yellow Potatoes
2 tablespoons of pesto sauce
2 cups of cooked chicken 
1/2 cup of croutons
1 tablespoon chopped chives
Salt and Pepper


~In a large pot, heat the oil and sauté the onions and the garlic until translucent
~Wash and dry the potatoes then cut into 1 inch pieces and set aside
~To the pot, add thyme and slowly add the vegetable stock and water and bring to a simmer
~Add 1/2 a cup of the peas and set the remaining 1/2 aside
~Add 1 cup of the cubed potatoes and set the remainder aside
~Let the soup simmer for 10-15 minutes until the potatoes are tender
~Using a hand blender, puree the soup until smooth
~Stir in the pesto sauce
~Add the cooked chicken, the remaining peas and the remaining potatoes
~Bring up to a simmer and cook for 10 minutes until potatoes are tender
~Season with salt and pepper
~Top with crispy croutons and a sprinkle of chives


This soup is great for leftovers and you can always use turkey instead of chicken or leave the meat out entirely for an all vegetarian soup!


Natalie

Corn and Avocado Salsa

Tis the season...saying goodbye to summer days and hello to cooler nights and in some ways different eating habits.  Saying goodbye to summer isn't fun but that doesn't mean we have to say goodbye to quick and easy snacks.  In fact, with having to be creative with the kids snacks and my own lunches, now is a good time to as my kids call it "get snack crazy".


Im not a huge fan of avocado, I know!!!! You all saying "WHAT??" But, its the truth...Its not the flavour for me its the texture.  The problem is my kids love it...they love it on toast, in guacamole and they love it served halved with a spoon.  Its so so so healthy for you, so I try to find ways to incorporate it in my diet but in a sneaky way...and if you have kids who aren't fans of it, this might be a recipe for you to try.

1 can black beans
1 can of peaches and cream corn or 3 ears of corn steamed (scrap off the kernels once cooled)
1/2 avocado cut into cubes
2 tablespoons feta
1 teaspoon chopped parsley
zest of half a lime
juice from half a lime
1 tablespoon of olive oil
Salt and Pepper to taste

~Drain and rinse the black beans and the corn if using canned
~In a bowl, place the beans, corn and avocado
~zest and juice the lime and add to the bowl
~drizzle the olive oil and crumble the feta
~Sprinkle the parsley and gently mix to combine
~Season with salt and pepper


This salsa is perfect to add to grilled chicken or fish or just on its own served with pita crisps or your favorite cracker.  It makes a great addition to cooked quinoa or atop a salad for that extra bit of protein.


Natalie