Category: Quinoa

Chickpea Salad Stuffed Sweet Potatoes

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Happy New Year!!🥳🥳🎉🎉 I can’t believe it’s 2020 and the start of a new decade!! If some of your New Years resolutions are to eat a bit healthier or try out some new recipes, than this is the place to be;)

Today I have a delicious stuffed sweet potato recipe that is great for lunch or dinner, and the chickpea salad stuffing can be enjoyed for days after as a quick school lunch. I’d like to be a bit more organized when it comes to lunches this year so that I have more time in the morning (to read books). So this recipe is perfect! Hope you enjoy;)

Chickpea Salad Stuffed Sweet Potatoes

Serves: 1-2 (plus extra salad for lunches)

Total Time: 30 minutes

Ingredients:

  • 1 small sweet potato
  • 1 tbs olive oil
  • 1 can of chickpeas, drained and rinsed
  • 1 heaping tablespoon of hummus (I used roasted red pepper flavour, but any other flavour would work)
  • 2 tbsp balsamic vinegar
  • 1 small bell pepper, diced
  • 1/4 cup chopped walnuts
  • 1 cup cooked quinoa
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Wash the sweet potato and cut it in half lengthwise. Place the halves skin side up on a parchment lined baking sheet, and rub them with the olive oil. Poke a few holes into the potato with a fork, and place in the oven. Bake for about 30 minutes, until soft.
  3. In a large bowl, mix together the chickpeas, hummus, balsamic vinegar, diced peppers, quinoa, and walnuts.
  4. Once the sweet potatoes are soft, scoop out some of the flesh from the middle of each half and mash it into the chickpea salad. Place the potatoes on a plate and scoop an equal amount of chickpea salad into each, saving the rest for later.
  5. Enjoy!!

First post of 2020 done! Thanks for all of your support in 2019;) Can’t wait for all of the new recipes and bullet journal spreads coming in 2020!

Yours Truly,

MyDayIsBooked;))

Asian Kale and Quinoa Salad with Peanut Dressing

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Hi! The recipe that I have for you guys today is a delicious Asian Kale and Quinoa Salad with Peanut Dressing. About a year ago, I tried making a salad with spinach, chicken, and a so called “peanut dressing” that I’m pretty sure was just peanut butter and soy sauce mixed together. Then last month I wanted to improve upon that Salad, and so I created a dressing that is about 1000 times better than my original attempt, and it doesn’t even have any soy sauce in it because we didn’t have any! I call it a dressing, but really it’s a super versatile sauce. This could go in stir-frys, on roasted veggie bowls, and would be killer in wraps. But for me, it really shines in this Salad full of kale, quinoa, cucumbers, carrots, chickpeas and cabbage. Hope you enjoy!

Asian Kale and Quinoa Salad with Peanut Dressing

Serves: 3 as a main, 6 as a side

Total Time: 10 minutes

Ingredients:

For the Salad:

  • 3 cups kale, chopped and with the stems removed
  • 3 cups purple cabbage, chopped
  • 1 grated carrot
  • 1/2 a cucumber, diced
  • 1/2 cup roasted chickpeas (optional)
  • 1 cup cooked quinoa

For the Peanut Dressing:

  • 1/4 cup natural peanut butter (salted or unsalted)
  • 1 tbsp sesame oil
  • 2 tbsp white vinegar
  • 1 tsp maple syrup
  • 1 clove of garlic, minced
  • 1 tsp ground ginger
  • 1 tsp Chile flakes
  • Salt and pepper to taste
  • 1/4 cup water

Directions:

  1. Whisk together the dressing ingredients in a small bowl. If it’s still too thick, add more water until you reach the consistency of ranch dressing.
  2. In a larger bowl, toss together the Salad ingredients. Add in the dressing and mix until everything is coated.
  3. Enjoy!

Now that I think about it, adding some peanuts on top of this salad would definitely take it to the next level, as well as add some crunch. I’ll have to try that next time! So you Friday;)

Yours Truly,

MyDayIsBooked;))))

Cilantro Week: Mexican Beans and Quinoa

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Hey there! For the last post of cilantro week, I have a recipe for Mexican Beans and Quinoa. It’s a great way to use up cooked quinoa that you have in your fridge, and makes an awesome side dish. The cilantro and lime work super well together, and some Mexican spices kick it up a notch. The final product actually turned out kind of creamy in texture, which is nice. I hope you enjoy!

Mexican Beans and Quinoa

Serves: 2-3

Total Time: 10 minutes

Ingredients:

    1 cup cooked quinoa
    1/2 cup water
    1 can black beans, drained and rinsed
    1 tsp cumin
    1/2 tsp Chili Powder
    1/2 tsp paprika
    Salt and pepper to taste
    1/4 cup fresh cilantro, chopped
    Juice of 1/2 a lime

Directions:

  1. Combine the beans, quinoa, water, cumin, paprika and Chili powder in a pot.
  2. Bring to a boil and then reduce to a simmer, and cook for about 5-7 minutes. The water should be absorbed by this point.
  3. Remove from the heat and stir in the cilantro, lime juice, salt and pepper.
  4. Enjoy!

I can’t wait to get into next week’s basil recipes! See you then;)

Yours Truly,

MyDayIsBooked

Lentil Turmeric Quinoa with Spinach and Mushrooms

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Hi!! Hope everyone’s having a great week so far;) In this post I’ll be sharing a recipe that is kind of big skillet of whatever I had I my fridge; it’s a great way to use up left overs. So if you want to switch out the ingredients in this recipe for ones that you have on hand and need to use up, go for it. Peppers, chickpeas, beans, and other kinds of greens would definitely work well in place of mushrooms, lentils and spinach. Anything that’s left over from a week of eating can be tossed in here. This recipe makes enough for two full servings, so if you make it for dinner one night it’s great for lunch the next day. Here’s how to make my Lentil Turmeric Quinoa with Spinach and Mushrooms!

Lentil Turmeric Quinoa with Spinach and Mushrooms

Cook Time: 30-40 minutes

Serves: 2 as a main course, 4 as a side dish

Ingredients:

  • 2 cups cooked quinoa
  • 1/2 cup dry green lentils
  • 1/2 tbs coconut oil
  • 1/2 a medium onion
  • 2 garlic cloves, finely chopped or minced
  • 1 celery stalk, chopped
  • 1 1/2 cup sliced mushrooms
  • 2 cups spinach
  • 1 tsp turmeric
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp allspice
  • Salt and pepper to taste
  • Water, as needed

Directions:

  1. Rinse the lentils and pick out any shrivelled up ones. Put them in a small pot with 1 1/2 cups water and bring to a boil, then turn the heat down and let the lentils cook in the simmering water for about 30 minutes, or until tender.
  2. While the lentils are cooking, heat the coconut oil in a large skillet. Add the garlic, onions and celery and cook until the opinions are translucent, about 6-8 minutes. Feel free to add a little bit of water to the pan to prevent the veggies from sticking.
  3. Add in the mushrooms and cook until soft.
  4. Next, put the cooked quinoa and all of the spices into the pan. Mix everything together and then add the spinach, cooking until it’s just wilted.
  5. Remove from the heat and add in the cooked lentils.
  6. Enjoy!

I hope that you enjoy this dish and have fun playing around with different combinations of vegetables. This is going to be my new go-to quinoa recipe;) Bye for now!

Yours Truly,

MyDayIsBooked;))

Roasted Veggie Quinoa Bowls

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‘Sup guys! Today I’m posting a simple solution to hectic mornings- Roasted Veggie Quinoa Bowls! They’re delicious, healthy and easy to make the night before so you can catch a few more minutes of sleep;) Plus, there’s so many different combos of veggies that you can make them your own.

Ingredients:

  • Different kinds of veggies of your choice; ex. Cauliflower, chickpeas (I know that chickpeas are legumes but whatever, they work and I’m addicted to them), peppers, onions, carrots, zucchini, broccoli, etc.
  • Olive/Avocado oil (1 1/2 tsp per cup of veggies)
  • Salt
  • Pepper
  • Garlic powder (optional)

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Cut your veggies into manageably sized pieces, like the picture above. Place them on  a parchment lined baking sheet.
  3. Put the appropriate amount of oil on the veggies and toss until coated. I used too much oil when I did this and ended up having to wipe a bunch off, so make sure you use a measuring spoon! I would’ve used about 2 teaspoons for the cauliflower, 1 1/2 for the peppers and 1 for everything else based on the photo above.
  4. Once your veggies are tossed in oil, sprinkle with a bit of salt, pepper and garlic powder if you’re using it. I wouldn’t go too crazy with spices, because this recipe is supposed to be very versatile so you can pair it with different sauces.
  5. Put the sheet in the 400 degree oven for about 15-20 minutes, but keep an eye on the veggies. You want them to be soft, but still have a bit of bite to them.
  6. Once the veggies are done, cool and store in an airtight container in the fridge. Serve over quinoa by itself or with one of the following sauces:

 

Soy, garlic and honey:

Mix together 2 tbs soy sauce, 1 clove of garlic, and 1/2 tsp honey.

 

Tzatziki:

Mix 1/4 cup greek yogurt, 1 clove of garlic, 1 tbs lemon juice, and 1 tsp dill.

 

There you go:) Meal prep made healthy, easy, and delicious! Comment if you’ve found a delicious veggie combo or another sauce that works great with these bowls.

 

Yours Truly, MyDayIsBooked;)