Sweet Potato and Cauliflower Quinoa Salad

This recipe is partially inspired by my daughter, Emily. She was telling me she had planned to roast some diced sweet potatoes for supper that evening, and it got me thinking how warm, sweet, and delicious sweet potatoes are. This wonderful root vegetable can be enjoyed during the chilly winter months. A powerful antioxidant, sweet potatoes are thought to promote gut health, support the brain and eyes. For a little variety, I roasted some cauliflower along with the sweet potato. Be sure not to over cook either so they will hold their shape in this dish. As per usual, I suggest cooking your quinoa with kombu to get the most out of your grains.

Sweet Potato and Cauliflower Quinoa Salad

Ingredients:

• 1 cup quinoa

• 1 1/2 cups water

• thumb-size piece of kombu (optional)

• 1 medium sized sweet potato, peeled and diced into small pieces

• 1/2 head of cauliflower, chopped

• 1 TBSP sunflower or grape seed oil

• 2 tsp pink salt

• 6 spring onions, greens and white parts, chopped

• 1 handful of fresh parsley, chopped

• 1 handful of fresh cilantro, chopped

• 2 TBSP currants

• 1 lime, juiced

• 1 lemon, juiced

• 2 TBSP olive oil

• 1/2 tsp garam masala

Directions:

1. In a medium pot, add water , quinoa, and kombu, if using. Bring to a boil and reduce heat until all liquid is absorbed, about 20 minutes. Discard kombu and place quinoa in a mixing bowl.

2. While quinoa is cooking, combine sweet potatoes, cauliflower, oil and salt. Place on a cookie sheet and roast at 400 degrees for about 20 minutes or until sweet potatoes are done but still hold their shape. Set aside.

3. Add onions, parsley, cilantro, currants, and vegetable mixture to quinoa and combine.

4. In a small mixing bowl combine lime juice, lemon juice, olive oil and garam masala. Pour over quinoa mixture. Toss to combine. Adjust any spices to your taste. Serve immediately.

Quinoa Salad with Kelp

Personally, I don't really care for sea vegetables. I've been told how healthy they are, but if I can't get them past my nose, then it's not going to go so well. Recently, I learned that cooking with sea vegetables is just a good as eating them, and that's because the nutrients are soaked up by the other contents in the pot! This process makes it much easier for me to consume. One particular sea vegetable is Kombu. A nutrient-rich vegetable, Kombu is known to aid in digestion, improve thyroid function and help balance women's hormones. As a general rule, we want our bodies to maintain alkalinity to avoid diseases, but most grains are acidic. By cooking with a sea vegetable, like Kombu, those acidic grains become alkaline! Try cooking your beans with Kombu too, it may help with digestion and avoid that gaseous experience that many people have. Kombu and other sea vegetables can be found in Asian or International markets. 

Quinoa Salad with Kelp

Ingredients

• 1 1/2 cup quinoa

• Kombu--about the size of your thumb

• 1/4 cup slivered almonds

• 1/4 cup currants

• 2 TBSP pumpkins seeds

• 1/4 cup red onion, diced

• 1/4 cup fresh parsley, chopped

• 1/4 cup arame (kelp)--soak for about 10 minutes and dice

• 2 TBSP extra virgin olive oil

• 2 TBSP plum vinegar (can use Balsamic)

Directions:

1. Place quinoa and Kombu in a pot with 2 cups water. Cook until all liquid has been absorbed. Discard Kombu.

2. Add remaining ingredients and stir.

3. Add more oil and/or vinegar to taste.

4. Chill and enjoy!

Lentil and Quinoa Soup

I love lentils and I love quinoa. As a healthy vegetarian (believe me there are those that are not), it's important to plan well to stay well. Choosing foods that are high in fiber, plant protein, and vitamins is and important part of staying healthy. I came up with this recipe because I had some veggies that needed to be used plus eating a bowl of soup on a chilly day feels so good! Feel free to add any additional veggies you have on hand, like cauliflower or a bell pepper. Remember, it's your soup!

Lentil and Quinoa Soup

• 3 garlic cloves, minced
• 1 cup green lentils, rinsed
• 1 cup quinoa, rinsed
• 3 stalks celery, sliced
• 2 carrots, peeled and sliced
• 1 small onion, chopped
• 1 can fire-roasted diced tomatoes
• 1 TBSP turmeric
• 1 TBSP curry
• 1/2 tsp cayenne pepper
• 1/2 tsp rosemary
• 1 tsp each salt and pepper

Directions:

1. Mince garlic cloves and set aside.
2. In a large soup pot, add 7 cups of water and bring to a boil.
3. Add lentils and quinoa, cover and cook for 15 minutes.
4. Add remaining ingredients and continue cooking until lentil are done, about 20 additional minutes.
5. Add more water if necessary.