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.
Every Easter I always try to make some delicious dessert. It usually involves coconut, because, I for some reason, associate that with spring and Easter. This year I considered another coconut confection, but decided to break tradition and test out carrot cake. But not a layered carrot cake, I wanted a CARROT BUNDT CAKE!
Look in your fridge. Go ahead. I’ll be here. Do you have ponzu in there? No? Well, don’t worry! I’ve got you covered. This delicious sauce is something that’s easy to make and one that you’ll use in so many different ways.
Annnnnd, that’s a wrap folks! Yep, I aired my final “What Was That?” episode last week on my Instagram Stories. Did you miss it? That’s just not okay (insert crying emoji face), but luckily for you, they’re all still there! And luckily for you, the last episode was a good one. All about a little cake called Torta Della Nonna!
If someone asked me what my favorite dessert is, I would not hesitate one bit with my answer. I would 100% say it’s a brownie. If you’re a chocolate lover like me, it’s pretty hard to top a really awesome brownie. Something about that chocolatey-chewy goodness makes me so incredibly happy. And while I love a solid, traditional brownie, I also love any twist on the classic. So yeah, how about a Rocky Road Brownie? Yep, that sounds good.
You made all of that dashi (see this post!), right? Now you need to know how to make miso soup! And luckily for you, I’ve got a recipe. Yep, I’m hooking you up with a SUPER EASY recipe for one of your favorite broth-y soups!
Have you ever wondered why that miso soup from your favorite sushi restaurant tastes so good? It because they use an amazing, flavorful broth to create it! Have you ever heard of dashi? Well now you have, and now you’ve got the intel you need to make delicious miso soup at home!
Do you love to cook? Well, me too. But sometimes, I want someone else to do the work, know what I mean? That’s why I give my slow cooker a big hug everyday. Ok, maybe not EVERY day. And maybe I don’t exactly hug it. But man, I do appreciate it! So if I see an opportunity to use it, I do. And I saw one when I scored my free copy of Sunday Suppers from America’s Test Kitchen! Ancho Orange Pork, anyone?
I have some great food memories from my childhood. One of my favorites is the memory of the smell of blueberry muffins baking. That smell would wake me up from my night of solid (the only kind a kid gets) slumber. And as if in a trance, I would end up in the kitchen (how did I get here?) and slide into my seat at the kitchen island. Next, my mom (as if in a perfectly synchronized muffin dance) would gracefully place one of those magical muffins in front of me, directly under my nose, still warm from the oven. Was I still dreaming? Who cared? Not me! I’ve been on a mission ever since to recreate this blueberry muffin memory.
It’s so easy to be intimidated by baking. Especially if you’re baking meringue cookies. It seems like the cards are stacked against you. Too many odds. No way can you win. But, I completely disagree. In fact, I think you can 100% make Meringue Cookies. Why? Because I’ve got the tips to help you succeed!
“I received free samples of Wonderful Pistachios mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Wonderful Pistachios and am eligible to win prizes associated with the contest. I was not com- pensated for my time.”
Never did I dream that I would ever be posting a falafel recipe on my website. Let’s just say I had a bad falafel salad instance years ago. And I just couldn’t get myself to try it again. Until THIS YEAR. Seriously, this has been the year of falafel and I’m glad I’ve given it a second chance, because it’s AWESOME! And I’m really digging this version, loaded with pistachios!