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Recipe: Quinoa & Shrimp “Fried Rice”

This Quinoa and Shrimp “Fried Rice” recipe is a healthy alternative to high calorie take-out food. Super easy to prepare!

4 servings

1 cup dry quinoa, cook to package directions
3/4 cup yellow onion, diced
3 garlic cloves, minced
2 tablespoons toasted sesame oil
3 carrots, peeled & cut into small pieces
1 cup frozen peas
3/4 cups diced baby bella or white mushrooms (about 4 mushrooms)
3 tablespoons gluten free tamari or soy sauce
2 teaspons Thai fish sauce
25 frozen cooked, deveined shrimp (medium size, 51-60 count)
2 eggs, lightly scrambled
3 green onions, chopped
optional: add sriracha sauce for a spicy kick

Cook the quinoa, fluff with a fork & transfer to a large bowl.
Thaw the shrimp in a bowl filled with cold water. Let them sit a few minutes in the water until thawed. Remove the tails. Set aside.
Heat a large sauté pan with the sesame oil over medium heat. Add the onions & garlic. Sauté for 3 minutes. Add the carrots, peas & mushrooms, soy sauce & fish sauce (add sriracha if desired) Cook another 3 minutes & add the shrimp. Cook a few minutes until everything is nice & hot.
While the veggies & shrimp are cooking, scramble the eggs in another pan. Cook them in the olive oil over medium heat. Chop them up with a spatula.
Add the egg & shrimp/veg mix to the quinoa. Combine well. Top each serving with some green onion. Serve with soy sauce & sriracha as condiments.

~ Marla Meridith

Recipe: Quinoa & Shrimp “Fried Rice”

This Quinoa and Shrimp “Fried Rice” recipe is a healthy alternative to high calorie take-out food. Super easy to prepare!

4 servings

1 cup dry quinoa, cook to package directions
3/4 cup yellow onion, diced
3 garlic cloves, minced
2 tablespoons toasted sesame oil
3 carrots, peeled & cut into small pieces
1 cup frozen peas
3/4 cups diced baby bella or white mushrooms (about 4 mushrooms)
3 tablespoons gluten free tamari or soy sauce
2 teaspons Thai fish sauce
25 frozen cooked, deveined shrimp (medium size, 51-60 count)
2 eggs, lightly scrambled
3 green onions, chopped
optional: add sriracha sauce for a spicy kick

Cook the quinoa, fluff with a fork & transfer to a large bowl.
Thaw the shrimp in a bowl filled with cold water. Let them sit a few minutes in the water until thawed. Remove the tails. Set aside.
Heat a large sauté pan with the sesame oil over medium heat. Add the onions & garlic. Sauté for 3 minutes. Add the carrots, peas & mushrooms, soy sauce & fish sauce (add sriracha if desired) Cook another 3 minutes & add the shrimp. Cook a few minutes until everything is nice & hot.
While the veggies & shrimp are cooking, scramble the eggs in another pan. Cook them in the olive oil over medium heat. Chop them up with a spatula.
Add the egg & shrimp/veg mix to the quinoa. Combine well. Top each serving with some green onion. Serve with soy sauce & sriracha as condiments.

~ Marla Meridith

Recipe: Quinoa & Shrimp “Fried Rice”

This Quinoa and Shrimp “Fried Rice” recipe is a healthy alternative to high calorie take-out food. Super easy to prepare!

4 servings

1 cup dry quinoa, cook to package directions
3/4 cup yellow onion, diced
3 garlic cloves, minced
2 tablespoons toasted sesame oil
3 carrots, peeled & cut into small pieces
1 cup frozen peas
3/4 cups diced baby bella or white mushrooms (about 4 mushrooms)
3 tablespoons gluten free tamari or soy sauce
2 teaspons Thai fish sauce
25 frozen cooked, deveined shrimp (medium size, 51-60 count)
2 eggs, lightly scrambled
3 green onions, chopped
optional: add sriracha sauce for a spicy kick

Cook the quinoa, fluff with a fork & transfer to a large bowl.
Thaw the shrimp in a bowl filled with cold water. Let them sit a few minutes in the water until thawed. Remove the tails. Set aside.
Heat a large sauté pan with the sesame oil over medium heat. Add the onions & garlic. Sauté for 3 minutes. Add the carrots, peas & mushrooms, soy sauce & fish sauce (add sriracha if desired) Cook another 3 minutes & add the shrimp. Cook a few minutes until everything is nice & hot.
While the veggies & shrimp are cooking, scramble the eggs in another pan. Cook them in the olive oil over medium heat. Chop them up with a spatula.
Add the egg & shrimp/veg mix to the quinoa. Combine well. Top each serving with some green onion. Serve with soy sauce & sriracha as condiments.

~ Marla Meridith

Recipe: Quinoa Breakfast Bowls

Skip that bowl of oatmeal and try these delicious, gluten free, super healthy Quinoa Breakfast bowls!

4 servings

1 cup quinoa, rinsed under cold water
2 cups unsweetened light coconut milk
2 tablespoons maple syrup (or to taste)
1/3 cup toasted slivered almonds
pinch of salt
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
fresh fruit for topping

In a medium saucepan, bring quinoa, coconut milk, maple syrup and salt to a boil, then reduce heat to a simmer. Stir frequently until the quinoa is light, fluffy & has absorbed all the liquid. If you need to add some water do so. Stir in the cinnamon and vanilla extract.
Top with fresh fruit & toasted almonds.

~ Marla Meridith

Recipe: Mexican Beef Quinoa Casserole

We love this healthy, protein packed meal for weeknight family dinners!

1 cup uncooked quinoa
2 tablespoons olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
1 pound ground beef
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon kosher salt
2 cloves minced garlic
1 (15-ounce) can fire-roasted diced tomatoes, well drained
1 (15-ounce) can black beans, rinsed and drained
1/4 cup chipotle peppers in adobo sauce, chopped
1 cup sour cream or plain greek yogurt
1/2 cup black olives, chopped
2 cups shredded cheese (a combo of cheddar & mozzarella is great)
–toppings
sliced green onion
fresh avocado
fresh cilantro
chopped fresh tomatoes

Preheat oven to 350 degrees F. Spray a 9X13 casserole dish with cooking spray.
Cook quinoa to package directions, remove from the stove top & fluff with a fork. Combine the 2 cheeses in a bowl.
In a large sauté pan heat the olive oil over medium high until shimmering. Add the onion, bell pepper & garlic. Cook a few minutes until softened and fragrant. Add the ground beef, chili powder, cumin and salt. Continue to sauté until the ground beef is cooked through (about 5 minutes) Add the drained tomatoes and chipotle pepper. Combine well, heat for 2 minutes then remove from heat. Stir in the black beans, quinoa, sour cream and 1 cup of the cheese.
Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with the remaining cheese.
Bake the casserole uncovered until the cheese is melted, about 15 minutes. Broil for 3-4 minutes until the cheese is lightly browned.
Watch so the cheese does not burn. Remove from the oven and let rest 5 minutes, garnish with chopped cilantro, green onion, avocado and tomatoes.

~ Marla Meridith

Recipe: Roasted Golden Beet & Carrot Soup with Quinoa

 

This Roasted Golden Beet & Carrot Soup with Quinoa is super easy to prepare & very nourishing. It has a wonderful silky texture, which you can see in the photos. The quinoa in this soup makes it a well round meal with a bit more holding power. A one bowl meal is sure to satisfy!

4 Servings

1 cup Rainbow Quinoa (cook to package directions)
1 bunch Carrots (about 8 Carrots)
1 bunch Golden Beets (5 Beets)
1 bunch Red Beets (you will only use a few of these for topping)
1/4 cup Unrefined Coconut Oil, melted
Garlic Salt
Black Pepper
2 cups Low Salt Vegetable Broth

Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with foil or a silicone liner. Peel beets & carrots, cut into 1/2 inch pieces. Toss vegetables with coconut oil. Sprinkle with some garlic salt & black pepper.
Roast veggies for about 25 minutes, until softened & caramelized. Purée in blender with the vegetable broth. Thin out soup as needed with additional broth. Spoon some quinoa into a shallow soup bowl. Ladle in soup surrounding the quinoa. Top quinoa with chopped red beets.

~ Marla Meridith

Recipe: Roasted Golden Beet & Carrot Soup with Quinoa

Ingredients

Directions

~ Marla Meridith

Recipe: Roasted Golden Beet & Carrot Soup with Quinoa

 

This Roasted Golden Beet & Carrot Soup with Quinoa is super easy to prepare & very nourishing. It has a wonderful silky texture, which you can see in the photos. The quinoa in this soup makes it a well round meal with a bit more holding power. A one bowl meal is sure to satisfy!

4 Servings

1 cup Rainbow Quinoa (cook to package directions)
1 bunch Carrots (about 8 Carrots)
1 bunch Golden Beets (5 Beets)
1 bunch Red Beets (you will only use a few of these for topping)
1/4 cup Unrefined Coconut Oil, melted
Garlic Salt
Black Pepper
2 cups Low Salt Vegetable Broth

Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with foil or a silicone liner. Peel beets & carrots, cut into 1/2 inch pieces. Toss vegetables with coconut oil. Sprinkle with some garlic salt & black pepper.
Roast veggies for about 25 minutes, until softened & caramelized. Purée in blender with the vegetable broth. Thin out soup as needed with additional broth. Spoon some quinoa into a shallow soup bowl. Ladle in soup surrounding the quinoa. Top quinoa with chopped red beets.

~ Marla Meridith

Recipe: Roasted Golden Beet & Carrot Soup with Quinoa

 

This Roasted Golden Beet & Carrot Soup with Quinoa is super easy to prepare & very nourishing. It has a wonderful silky texture, which you can see in the photos. The quinoa in this soup makes it a well round meal with a bit more holding power. A one bowl meal is sure to satisfy!

4 Servings

1 cup Rainbow Quinoa (cook to package directions)
1 bunch Carrots (about 8 Carrots)
1 bunch Golden Beets (5 Beets)
1 bunch Red Beets (you will only use a few of these for topping)
1/4 cup Unrefined Coconut Oil, melted
Garlic Salt
Black Pepper
2 cups Low Salt Vegetable Broth

Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with foil or a silicone liner. Peel beets & carrots, cut into 1/2 inch pieces. Toss vegetables with coconut oil. Sprinkle with some garlic salt & black pepper.
Roast veggies for about 25 minutes, until softened & caramelized. Purée in blender with the vegetable broth. Thin out soup as needed with additional broth. Spoon some quinoa into a shallow soup bowl. Ladle in soup surrounding the quinoa. Top quinoa with chopped red beets.

~ Marla Meridith

Green Beans with Toasted Walnuts and Quinoa

Ingredients

Directions

~ Marla Meridith

Acorn Squash Quinoa Breakfast Porridge

Ingredients

Directions

~ Marla Meridith

Recipe: Chai Quinoa Breakfast Bowls

Ingredients

Directions

~ Marla Meridith