One Pot Kale & Quinoa Minestrone Soup

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Fall is finally in the air and my favorite meals start with a nice pot of homemade soup. Have you ever gone to the grocery store and just randomly threw whatever produce sounded good to you in your basket–not knowing what to make with it? Well, that’s what I did and that’s what gave me the great idea into making this heart-filling soup. This savory soup isn’t like the original minestrone soup..this has pieces of chunky Tuscan kale, veggies, and instead of pasta, I used quinoa for more fiber. The great thing is you can use just about any of your favorite seaonal vegetables for this and you can freeze the soup into batches..they make perfect late night dinners. This soup is packed with a TON of vitamins and nutrients so eat up!

Ingredients:
1 medium yellow onion; diced
3 medium carrots; diced
3 stalks of celery; diced
2 Tbsp olive oil
2 medium zuchini; diced
1 red bell pepper
3 cloves garlic; chopped
1 cup green beans; cut into 1 inch pieces
1 can (28 oz) crushed tomatoes
1/4 cup chopped fresh parsley
1 tsp dried rosemary; pinched
1 tsp droed thyme
Salt and Pepper to taste
1 can garbonzo beans
1 can cannelini beans
6 cups of beef broth
2 cups of chicken broth
2 cups of fresh kale; chopped with ribs removed
Fresh grated parmesan cheese
Croutons

Steps:
1. In a large stockpoton medium, heat olive oil with onions, carrots, and celery. Stiring constancly so it doesn’t burn and everything will carmalize perfectly. Saute for about 5 minutes. Then add in zuchini, bell peppers, garlic, green beans, and saute for another 5-10 minutes or until softened.

2. Add in chicken broth, vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes

3. Add in dry quinoa then cover and cook 15 – 20 minutes longer.

4. Add cannellini beans, chick peas, kale and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese and croutons (optional).
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Pomegranate Quinoa Asian Chicken Salad

quinoa pomegranate

I love experimenting with quinoa because the possibilities are endless! This is a new favorite lunch I started making and it will last me the whole week. Quinoa is the new super health food so I am completely ok with indulging in it. I also love any recipe where I can use a rotisserie chicken because they are almost impossible not to buy at the grocery store. This sweet healthy salad is loaded with all kinds of flavor and texture. Pomegranates are also jam packed with a ton of antioxidants so this salad is a great way to get them! You only have one body so feed it right because ultimately, you are what you eat :). Enjoy!

Yield: 8 servings

Ingredients:
2 cups of cooked quinoa
1/4 cup dried cranberries
2 cups of shredded red cabbage
1/4 cup green onions; chopped
1 cup shredded carrots
2 cups of shredded chicken (I used a rotisserie chicken)
Pomegranate Vinaigrette:
1/4 cup pomegranate juice concentrate (mine was from FruitFast)
​3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
Salt and pepper to taste
1/4 cup pomegranate seeds (optional) ​

Steps:
1. In a small bowl, whisk together pomegranate juice, olive oil, lemon juice, salt, pepper, and pomegranate seeds. ​Whisk until well combined.

2. In a medium bowl, combine the quinoa, dried cranberries, shredded cabbage, green onions, shredded carrots, and pour vinaigrette until salad is mixed together. Top with shredded chicken and more green onions! Enjoy!

Wilted Spinach and Garlic Quinoa Salad

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I am always looking for easy salads like this to make for lunches. I love love looovee spinach and I’ve recently been cooking with quinoa because its perfectly satisfying when you want something hearty and filling.

Yield: 4-6 servings

Ingredients:
1 tablespoon olive oil
1 small onion; chopped
2 garlic cloves; chopped
1 bunch spinach (about 3 cups); chopped
1 cup quinoa
2 cups vegetable broth (or chicken broth or water)
1/4 cup parsley; chopped
1/4 cup dill; chopped
salt and pepper
1 lemon or lime (juiced and zest)
1 cucumber; seeded, cut in half, and cubed or sliced
2 roma tomatoes; chopped
Optional:
1/4 cup feta cheese (crumbled)

Steps:
1. In a medium saucepan, heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute.

2. Add the spinach and cook until it becomes wilted.

3. Add the quinoa, vegetable broth, parsley, dill and season with salt and pepper and bring to a boil.Reduce the heat, cover and simmer until the quinoa is cooked, about 20 minutes. Remove from heat and squeeze with a splash lemon/lime juice and mix in cucumbers, tomatoes, and feta cheese(optional).

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Quinoa Chicken”Fried” Rice

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One of the best things to order when going out for Chinese food is chicken or shrimp fried rice..at least that’s my favorite! I tried making a ‘skinny’ version at home and I liked it better than regular white rice. Plus, quinoa is such a great grain to eat and is loaded with nutrients. Next time I am going to swop the chicken out for shrimp or maybe even pork to try new things. Don’t be afraid to try your favorite restaurant dishes at home!

Yield: 8

Ingredientes:
2 chicken breasts; cubed
1/2 tsp ground ginger
1 Tbsp reduced sodium soy sauce
1/4 cup of your favorite teriyaki sauce (I used Trader Joe’s)
1 cup white pearl quinoa
2 cups chicken broth
1 Tbsp sesame oil
1 small yellow onion; chopped
2 garlic cloves; chopped
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup shredded carrots
1/2 cup zucchini; chopped

Steps:
1. Add cubed chicken, teriyaki sauce, soy sauce, and ginger into a mixing bowl. Evenly coat chicken with spoon and let marinate in refrigerator until ready to use.
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2. In a medium sauce pan on medium high heat, add chicken broth and quinoa. Stir and bring to a boil; about 10 minutes. Once broth is boiling, turn off heat and let quinoa simmer for 20 minutes stirrng occasionally.

3. In the meantime, in a large skillet add sesame oil and saute onions and garlic for 5 minutes. image

4. Add marinated chicken (be sure to add in all of the marinating sauce) to skillet with onions and garlic and continue cooking for 5 minutes or until chicken is no longer pink anymore. image

5. Add in peas, corn, zucchini, and let cook until chicken is fully cooked (about 5-7 more minutes). Once chicken is cooked, add cooked quinoa and pan fry for a 3 minutes. Stir to combine the quinoa, chicken, and veggies.
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