Yummy Healthy Recipes

Apple and Cranberry Quinoa with Orange Vinaigrette
1 cup red or regular quinoa
2 cups chicken or vegetable stock
1/8 tsp ginger
1 tsp butter (to make vegan or vegetarian omit or use a non animal butter substitute)
1/4 teaspoon sugar
1/8 teaspoon salt

Place above ingredients except quinoa in a medium saucepan. Bring to a boil and add quinoa, stir, bring back to a boil and place tight fitting lid on the saucepan. Let simmer for about 15 minutes, until liquid is absorbed and quinoa is tender.

While quinoa is cooking, prepare the following-

2 cups fresh spinach, roughly chopped.
1/2 cup dried cranberries
1 large granny smith apple, diced
Toasted pumpkin seeds for sprinkling (optional, use another seed or nut if pumpkin are not around)

Vinaigrette
Mix all of the following ingredients together

2 tablespoons thawed orange juice concentrate
2 tablespoons extra virgin olive oil
1 1/2 tablespoons apple cider vinegar
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper

To assemble the salad, let quinoa cool for 5 to 10 minutes with the lid on. (This salad is served slightly warm which wilts the spinach just a tad and plumps up the dried cranberries.) Add the spinach, cranberries and apple, mix well. Add the vinaigrette and serve warm. Sprinkle each dish with toasted pumpkin seeds

*Leftover salad is great cold. It's just nice to have it warm initially, like I mentioned above, it marries the flavors well, wilts the spinach just a tad and makes the cranberries plump and juicy.

* Red Quinoa can be found a Whole Foods and Good Earth in the bulk bens, it's actually not expensive (at least at Good Earth where I purchased it).




Red Lentil Curry
2 cups red lentils
1 large onion, diced
2 tablespoons vegetable oil
1 (14.25 ounce) can diced fire roasted tomatoes.


Curry Mixture 2 tablespoons curry powder
•1 teaspoon ground turmeric•1 teaspoon ground cumin•1/2 teaspoon chili powder•1 teaspoon salt•1 teaspoon white sugar•1 teaspoon minced garlic •1 teaspoon ginger root, minced ( I used refrigerated ginger paste)•Hot Jasmine Rice (white or brown, I prefer white with curry but also do brown for health benefits)
Chopped Cilantro (I love lots of cilantro)


Directions
1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2. While the lentils are cooking: In a large skillet or saucepan, Saute the onions in vegetable oil, until onions are translucent and tender.
3. While the onions are cooking, combine the curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl (or pestle and mortar). Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4. Stir in the diced tomatoes and reduce heat, allow the curry base to simmer until the lentils are ready.
5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too mushy). Mix the lentils into the hot curry mixture and serve over hot rice and cilantro on top.





Mango Quinoa Salad with Mango Vinaigrette

Serves, 4 main corse with chicken or another side, serves 8 as a side dish.

For the Quinoa
1 cup dry quinoa
2 cups chicken stock (or vegetable stock if preferred)
Zest of 1 lime
2 teaspoons lime juice
1 tablespoon butter (optional- I love the texture and flavor it adds to quinoa)

For the Salad
1 mango, diced
3/4 cup roughly chopped fresh cilantro
1/2 red bell pepper, diced
3 tablespoons red onion, finely chopped

For the Vinaigrette
3 tablespoons olive oil
1/3 cup orange juice
3/4 cup mango (I used frozen)
1 tablespoon sugar
1 tablespoon lime juice
1/4 teaspoon salt
Blend until smooth in a food processor or blender

Bring the quinoa, stock, lime zest and juice and butter to a boil. Stir, reduce heat to simmer, cover and let cook 10 to 15 minutes until all water is absorbed. Fluff with fork and set aside.

In the meantime, chop the mango, red bell pepper, cilantro and red onion and place in the bowl you will be serving the salad.

Make the vinaigrette.

Toss all ingredients together in serving bowl and serve hot, room temp or cold- I like it all 3 ways :)

Also, as seen bellow, I served this salad with mango grilled chicken breast that I marinated in a Mango Vinaigrette (bought from Whole Foods called Cindy's Kitchen) and threw on the BBQ. I think you could also use my vinaigrette recipe above and use it for your marinade- that is what I am going to try next time).
(straightupgoodfood.blogspot.com)