Quinoa and black bean taco salad

Because quinoa is rich in protein, I like to subsititute it for brown rice on occasion. My kids seem to like it better than rice, and I'm all for having them eat more healthy food! This is a great summer dinner and the kids can add what they like.

 

 

 

 

1 cup quinoa

1/2 tablespoon chicken stock or 2 cubes chicken bouillon (use vegetable stock or Better than Bouillon for vegan version)

2 cups water

1 teaspoon minced garlic or 2 cloves garlic, minced

1/2 onion, minced

2 teaspoons cumin

1 teaspoon chile powder

 

Combine all ingredients in a medium pan, bring to a boil, reduce heat at simmer for 20 minutes or until quinoa has absorbed water. Fluff with a fork.

 

1 can black beans, rinsed and drained

1 teaspoon minced garlic or 2 cloves garlic, minced

1/2 onion, minced

1/2 red pepper, minced

1 teaspoons cumin

1 teaspoon chile powder

1 large avacado, diced

Shredded cheese, if desired

Tortilla chips

Homemade salsa (see below)

 

Combine all ingredients, except for avacado and cheese in a medium pan and simmer on low for 20 minutes.

 

Homemade Salsa

1 28 oz. can whole or diced tomatoes

1 large onion, diced

1 small serrano chile pepper, diced and seeds removed, unless you like it spicy! (Be careful, the juice will sting if you have a cut!)

1 bunch cilantro

1 tablesoon lemon juice

dash salt to taste

 

Combine all ingredients in a blender and pulse until desired consistency.

 

 Layer tortilla chips, quinoa, blackbeans, salsa, avacado and cheese, if desired in a bowl. I love how light and tasty this dish turns out!

 



Whole Wheat Bread

This is our new go-to bread. My sister-in-law, Mollee, shared it with me several years back when she was eating a whole foods diet. It's super basic and it turns out well each time, despite my forgetfulness when baking it! It's 100% whole wheat and my kids gobble it up.  I make a slight change to the original recipe, but I added that last. I hope you enjoy!

 

2 1/2 c warm water
1 1/2 T yeast
1/2 c sugar or honey
2 T oil
1/4 c gluten (if you knead it a bit longer, the gluten is not needed)
1 T salt
6-8 c flour

(I add 1/2 cup ground flax seed or 1/2 cup mixed grain cereal and emit 1/2 cup of flour.)
Combine water, yeast sugar, oil, gluten, and salt and let sit for 5 min. Gradually add flour while kneading. (If using a Kitchen-Aide, mix in half the flour and knead for 10 min then add flour 1 cup at a time until dough is barely sticking to the sides.) Turn off the mixer, grease bowl, cover, and let rise until double.

Punch down and shape into 2 greased loaf pans, cover lightly with plastic wrap and let rise until double. Bake at 350 for 30 minutes. Remove from pans and cool on a wire rack. 

Lemony Penne and Broccoli

It isn't often I come across a healthy recipe all my kids like, but this is one they ask for often.  Plus, it's super budget friendly - something I wanted to show my friends who claim eating healthy is so espensive.  I found this recipe in Family Circle a few years ago.

8 oz. whole wheat, whole grain, or veggie penne

4 tablespoons olive oil

6 cloves garlic, sliced

1 poumd broccoli florets

1 (19 oz.) can cannellini beans, drained and rinsed

Juice and zest of 1 lemon

1/4 teaspoon salt

1/4 teaspoon red pepper flakes

1/2 cup fresh basil leaves or 1 teaspoon dried basil

1/4 cup grated parmesan cheese (optional for non-vegan version)

Cook penne according to package directions. Drain, RESERVING 1 CUP OF THE LIQUID! Transfer pasta to large serving bowl.  While pasta is cooking, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes, until golden. Add broccoli and 1/3 cup water to skillet and cook, covered, stirring occasionally, for 5 minutes or until tender.
Stir beans into skillet and heat through. Add lemon juice, zest, salt and red pepper. Add contents of skillet to pasta. Stir in the remaining 2 tablesoons oil and enough reserved cooking liquid to create a sauce. Tear in the basil. Serve immediately with cheese on the side.