Quinoa has been getting a lot of love lately. And for good reason. It’s high in amino acids, protein, and fiber. Plus it’s gluten-free. I always have some quinoa in my pantry ready to pair with anything from a filling breakfast, to an elegant dinner, to use when emptying the fridge of leftovers.
It’s easy to prepare since it requires 2 parts water to 1 part quinoa. Bring the water to a boil, then simmer 10-15 minutes until all of the water has been soaked up and the germ separates from the seed. Use how you see fit.
Quinoa Breakfast Parfait
The slightly nutty flavor of quinoa brings a savory edge to this yummy breakfast treat.
- Quinoa, cooked
- 1 tablespoon honey
- Your favorite fruits (blueberries & strawberries for me!)
- a pinch of cinnamon
Combine and enjoy! Add some milk if you prefer a cereal variation.
Quinoa for Dinner
Mustard Marinated Chicken on a bed of quinoa
Quinoa with Leftovers
One of my favorite ways to enjoy leftovers is to make a batch of spaetzle (german egg noodles) and add last night’s Indian, Thai, Chinese etc. for a lovely leftover creation. In an effort to be more versatile I realized that quinoa would be a great substitute for my spaetzle.
Just cook the quinoa as listed above (or as the box indicates) and add to your favorite leftovers. I find that it works best with dishes that have a lot of sauce as the quinoa will soak it up.
I love banana bread and have been recently tweaking my favorite recipe just to spice things up. I found the recipe originally in my Fast, Easy, Fresh Bon Appetit cookbook (one of my absolute favorites!) and anytime I have bananas in the house, I end up whipping up a loaf or two. The best part of this recipe is that it is SO EASY! In my first apartment, the only tools in my kitchen were a bowl (not a mixing bowl mind you, a serving bowl), a spatula, and a loaf pan. No mixer required!
Something you should know about me: I LOVE BANANAS…but I don’t like them once they start to get any sort of brown spot. So needless to say, I get to make banana bread quite often, which is always cause for a smile 🙂
This time I made a couple of slight changes to the recipe, including adding chocolate chips. I’m a firm believer that chocolate chips are a good addition to pretty much anything. Ben prefers the banana bread without the chocolate chips, so I make it both ways. Enjoy!
- 2 ripe medium bananas, mashed (I wait until the bananas are ENTIRELY brown…they have the most banana flavor)
- 2 large eggs
- 1 3/4 cups all purpose flour
- 1 1/2 cups sugar
- 1 cup semisweet chocolate chips (optional) (I used Ghirardelli chips)
- 1/2 cup vegetable oil
- 1/4 cup plus 1 tablespoon buttermilk (I used Skim Milk this time around…still delicious)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Preheat oven to 325 degrees. Butter and flour 9x5x3 in metal loaf pan. (I used PAM.) Whisk bananas and eggs in large bowl to blend. Add all remaining ingredients and stir to blend well. Transfer batter to prepared pan. Bake bread until top is golden brown and splits slightly and tester inserted into center comes out clean, (about 1 hour 20 minutes). Cool pan on rack 20 minutes. Turn bread out onto rack and cool slightly. Serve warm or at room temperature.
NOTE: Recipe doesn’t double very well. To make multiple loaves, you’ll need to make multiple batches of batter.
Slight cracking on the top!
(Weight Watchers 10 PointsPlus per slice assuming 12 slices per loaf)