Tired of rice? Why not try quinoa? This seed is a true gem in the nutritional department and makes a great replacement for most recipes that call for rice. What makes it so amazing? Besides being one of the few plant sources that is considered a complete protein (a real plus for Vegetarians!), it’s loaded with fiber, iron and magnesium. Another reason to love it? It’s easy to prepare and only takes about 15-20 minutes to cook.
Need some recipe inspiration? The recipe below is simple and versatile. It’s delicious as a side dish for any Mexican meal or can be used as a filler for tacos or burritos or even as a topping for a taco salad.
Looking to get more mileage out of this recipe? Amp up the flavor by adding more cilantro along with some chopped green onions. Want a spicier version? Try dicing up a jalapeno and cook it along with the cumin. Need a more satisfying dish? Stir in black beans, grape tomatoes and corn to make a hearty salad…really the options are endless!
1. Set a medium saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the quinoa and toast for 1-2 minutes, stirring constantly. Add cumin and continue to stir, cooking an additional minute. Add the water and bring to a boil. Reduce the heat and simmer, stirring occasionally, until quinoa is cooked, about 15-20 minutes.
2. Drain any excess water. Add the lime juice and zest, cilantro, salt and pepper and toss until well combined.
Do you ever crave something? Wait, if you’re human, I am certain that you do. Well, recently I’ve been craving chocolate and raspberries. It’s a combination I’ve loved since I was a kid. And it all has to do with a guy named Ben and a guy named Jerry. And here’s the story on how these Outrageous Raspberry Brownies were created!
As you know by now, August is Kids Eat Right month and in honor of that, I’m running a month-long campaign to help promote getting kids in the kitchen cooking. Why am I telling you this again? Well, because I’m trying to set the stage for you. And I promise this Bacon Chive Potato Salad is relevant to the story. So here we go…
It’s the most wonderful time of the year!!! Yes, I know it’s not Christmas, but it sure feels like it! Why? Because August is Kids Eat Right Month! A month-long celebration of teaching kids the importance of food and nutrition. And this year, it’s all about the cooking! Oh, who am I kidding, it’s ALWAYS about the cooking! I’m on a big time mission to help get kids in the kitchen and I’ve got a serious A-team list of colleagues who’ve got the same goal! So, this month we’re celebrating #kidsinthekitchen.
When I was pregnant with the little sous chef I craved 3 things – guacamole, milk shakes and burgers! The first two made perfect sense to me, but the burgers were a big surprise. I don’t remember ever really getting excited about burgers any time before that, what made pregnancy so different? But here’s the deal, I only wanted BEEF burgers. So weird! Well, ironically, that craving still exists even 5+ years after the sous chef was born! And it was about time I shared a burger recipe with you. Let’s talk about these Mushroom Beef Burger Sliders!
Ahhh, the food of summer. It makes me so incredibly happy. Take corn, for example. In the winter, at least here in the midwest, you can’t find it. Well, you can, but it’s in the freezer section. That’s fine and good, but give me that sweet summer corn! I long for it and I am beyond joyful when it shows up in my store!
I want you to know that I did my research when it comes to making muffins. I read and read all about the formulas and finally came up with the winner. And so that means, I feel pretty good about these Seriously Berry Muffins!
There’s something lovely about chicken salad, am I right? But not that chicken salad in that plastic container at the gas station convenience store. That’s the opposite of lovely. I’m talking about the homemade stuff that has big chunks of chicken, just the right touch of creaminess and the perfect amount of “stuff” to make it taste like perfection. You like that too? Great, than you’ll love this CREAMY GREEK CHICKEN SALAD!
My brain is completely stuffed with tacos. Every single time I try to think of something besides tacos, I think of tacos. And it makes sense, considering my cookbook, Taco! Taco! Taco! just dropped (that makes me sound like a hip pop star, right? No? HA!). So, you would think I would be creating a recipe for something other than tacos, but nope, I’m not. I’ve had this weird craving for tacos stuffed with veggies, so yep, I came up with these Spicy Grilled Vegetable Tacos.
So, yeah, I created a t-shirt. Nope, make that TWO t-shirts. Why? Well, simply because I thought it would be super fun. I thought there couldn’t be anything more awesome than celebrating my love of tacos and my little sous chef!
It’s officially unofficial! THIS is the summer of the AGUA FRESCA! As designated by yours truly. But really, when it’s hot out, why wouldn’t you want to drink something this refreshing?
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