Servings: 4

Weight Watcher Smart Points: 193

Preparation Time: 20 Minutes

Cooking Time: 60 Minutes

Ready In: 80 Minutes

Ingredients

  • 2 tablespoons dry active yeast
  • 1 Tbs Adobo Seasoning
  • 1 tablespoon agave nectar (or honey for non-vegans)
  • 4 cups almond milk
  • 1/2 c. almonds, chopped
  • 1 large apple, peeled and chopped
  • 1 cup unsweetened apple juice
  • 1 bunch asparagus
  • 1 avocado as garnish
  • 8 ounces baby bella mushrooms, sliced
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon freshly ground black pepper
  • 4 cups water, veggie broth, or homemade bone broth
  • Bowl
  • 8 ounces broccoli, cut into bite sized pieces
  • 1 lb brussels sprouts, ends trimmed and quartered
  • 2 cups canned coconut milk
  • 3 15-ounce cans red kidney beans, drained and rinsed (or substitute other beans)
  • 1 28-ounce can diced tomatoes
  • 1/2 teaspoon caraway seeds, toasted lightly and crushed
  • 1 tsp. cardamom
  • 1/4 Grated Carrot
  • ¼ c. carrot slaw
  • 1 bag shredded carrots, about 2 cups
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons chia seeds
  • 1 cup cooked chick peas
  • 2 cups cooked chickpeas
  • 1 - 2 teaspoons dried chipotle chile powder (optional; see Notes)
  • Chopped Chives
  • ¾ cup chocolate hazelnut spread
  • 1 tablespoon cider vinegar
  • ¼ cup chopped cilantro
  • 1 tsp. cinnamon
  • Coconut oil, for cooking
  • 2 tablespoons coconut palm sugar or sugar
  • ¼ teaspoon salt

Instructions

  1. Combine chia seeds and water and set aside for 15 minutes
  2. Make dressing by combining chia gel, water, olive oil, vinegar, mustard, maple syrup, salt and pepper in a blender and processing until smooth.Meanwhile, heat a large pot of water to boiling
  3. Add broccoli and cook for 3 to 5 minutes
  4. Drain and rinse with cool water
  5. Divide quinoa among bowls
  6. Top with broccoli, pepper, radishes, spinach and micro greens
  7. Rinse quinoa and cook in a rice cooker as you would cook rice using the veggie broth or water
  8. You can also cook on the stove following the package directions
  9. Also make sure to cook the lentils if they are not precooked.Meanwhile, wash and chop spinach
  10. Chop peppers
  11. Place both in a large bowl
  12. Place lentils in the bowl
  13. Once the quinoa is done place it in the bowl while hot and mix well
  14. This will wilt the spinach just a bit
  15. Add vinegar and lemon
  16. Place in the refrigerator for at least 15 minutes to chill
  17. Once chilled, add salt and pepper to taste
  18. Depending on the lentils and peppers you used you may not need a lot of seasoning.In a small saucepan, warm the almond milk on low heat
  19. After 2 minutes, add the quinoa and stir gently so the quinoa doesn’t clump together.Cook on low heat for 15 minutes, or until the quinoa is cooked through
  20. Remove from heat, and divide among bowls or jars for an easy breakfast to-go!Top with the strawberries and pistachios, and drizzle the honey on top.In a large pot over medium high heat add water or broth, quinoa, all your chopped veggies, adobo seasoning, garlic powder and salt and pepper to taste
  21. Cover and cook until all the water is absorbed – about 15-20 minsThen stir in frozen peas and flax seeds
  22. You could also add some greens in this step: kale, spinach, swiss chard or arugula would all taste great! Add more salt and pepper if needed
  23. I love mine with LOTS of fresh cracked pepper!Serve as is or garnish with fresh avocado slices, a drizzle of Sriracha, and a sprig of parsley.You could also have it with a piece of grilled chicken or fish on top or on the side!Cook the quinoa, cover 1 cup of dried quinoa with 2 cups of water in a medium sized saucepan
  24. Turn heat to medium and simmer quinoa for about 20 minutes until the water is evaporated and quinoa is cooked through
  25. Set aside.Make the lemon vinaigrette, in a small bowl, or jar add olive oil, lemon juice, dijon mustard, and salt
  26. Wisk until combined
  27. You may need to re-mix just before pouring over the salad.Dice the asparagus into 2 inch pieces on a diagonal.Cut the ends off the sugar snap peas and then cup them in half, diagonally.Blanch the vegetables, fill a large bowl with ice and then add water and 1 - 2 tablespoons of salt
  28. Fill a large pot with water and 1 - 2 tablespoons salt and bring to a boilToss the asparagus and sugar snap peas into the boiling water and let sit in the boiling water for about 30 seconds to 1 minute.Immediately pour them in a strainer, or use a straining spoon, and place them in the ice water, let cool.Heat a large saucepan over medium heat and add 1/2 teaspoon of olive oil
  29. Chop the shallot into a small dice and add it to the pan
  30. Season with a pinch of salt and pepper
  31. Cook for about 2 - 3 minutes, until starting to brown.Add in minced garlic and cook for about 30 seconds.Add the blanched vegetables and mix together, slightly warming the vegetables, about 1 minute.In a large bowl, add the cooled quinoa, vegetable mixture, and watercress leaves.Pour lemon vinaigrette over and mix together.Season with salt and pepper to taste.To make the hummus:Combine the mango, garlic, tahini, lemon juice, and cider vinegar in a blender or food processor until completely smooth.Add the curry powder, amchur and cayenne pepper if using, smoked paprika, salt, and chickpeas, and puree until completely smooth.Add more salt to taste as needed, and set aside.To make the slaw:Sprinkle the shredded carrot with a bit of salt and let sit in a sieve or colander for a few minutes to drain some of the liquid.Add the carrot to a bowl with the jalapeno, onion, lime juice and zest, agave nectar or honey, and tamari or soy sauce
  32. Toss to combine all of the ingredients and set aside.To assemble a quinoa bowl:Combine cooked quinoa with a scoop of hummus, the carrot slaw, chopped fresh cilantro to taste, and any other veggies being used
  33. Leftovers will keep in the fridge for about a week; store the slaw in a separate container.Combine all the ingredients in a food processor and purée until the mixture forms a ball in the machine
  34. You want the mix to form a 'dough', but be careful not to over-mix it, as that will make it too sticky
  35. Taste and adjust seasoning.Measure out dough into approximately 1 Tbsp
  36. sized balls
  37. Set a frying pan to medium heat
  38. One the pan is warm, add enough high-heat suitable oil (such as avocado or coconut) to cover the bottom of the pan
  39. Add falafel, a few at a time as to not crowd the pan
  40. Let brown on all sides - I found the best way to do this was with a slight agitation of the pan
  41. Serve with fresh veggies of choice and Yoghurt Tahini Sauce
  42. Wraps, sprouts, avocado, cucumber, peppers, greens, mint, hummus, olives, or tomatoes to serve.Combine all ingredients in a bowl
  43. Taste and adjust for seasoning.Preheat oven to 350 F / 177 C
  44. Line the interior of a 9 x 9 x 2-inch (23 x 23 x 5 cm) baking pan with plastic wrap.Combine the quinoa, chia, flax, coconut, oatmeal and almonds on a sheet tray and bake for 5-10 minutes until lightly browned.Meanwhile, in a large pot, mix the peanut butter and maple syrup together and bring to a boil
  45. Remove from heat and stir in the salt, cinnamon, cardamom, and vanilla extract.Add the toasted ingredients and dried blueberries, and stir until evenly coated.Pour the mixture into the prepared baking pan and pack it down to ensure it fills into each corner and creates an even, flat surface on top
  46. Allow to cool and refrigerate for at least 1 hour to set.Once set, gently remove the hardened mixture from the pan by lifting by the plastic wrap, and cut into twelve 1.5 x 4.5-inch (3.8 x 11.4 cm) bars.If using flax eggs in place of eggs, combine ground flax seeds with 6 tablespoons warm water and set aside
  47. (Skip this step if you are using eggs.)In a large bowl combine flours, corn flour, yeast, salt and xanthan gum
  48. In a separate bowl combine liquid ingredients with the flax egg and sweetener
  49. Add to the dry ingredients and mix well with a spoon or heavy duty stand mixer
  50. (If you aren’t using a machine you may need to use your hands.) Cover with a cloth and allow to sit in a warm spot for 2 hours
  51. The dough can be used immediately, though I’ve found it is much easier to deal with cold
  52. Refrigerate for 5 days or freeze for up to three weeks
  53. If frozen, defrost in the refrigerator overnight prior to using
  54. When you are ready to cook, preheat oven to 425 degreea and roll out on a parchment lined pizza peel (the back of a large cookie sheet works too)
  55. The dough is going to be moist and not have the pliability that a wheat crust would have
  56. Add a little flour if you need to keep it from sticking to your rolling pin and roll out to 1/8 inch thick
  57. Top with your favorite toppings
  58. Transfer parchment paper to a pizza stone and cook for 10 minutes
  59. Carefully slide parchment out from under crust
  60. Cook for another 15 – 20 minutes, watching carefully towards the end.Preheat oven to 350 degrees.Make the crust by placing quinoa flakes, quinoa flour, and hazelnuts in the bowl of a food processor and process for 2 to 3 minutes
  61. Add maple syrup and oil pulse until mixture comes together and becomes crumbly
  62. Add vodka or water and pulse again
  63. Turn mixture into tart pans and press into the bottom and sides of the pan
  64. Bake for 10 minutes
  65. Remove from the oven and allow to cool.Meanwhile, make filling by combining cornstarch and 1/2 cup of coconut milk in a small bowl
  66. In a small saucepan combine remaining coconut milk, hazelnut spread, vanilla and salt
  67. Heat to medium and whisk in cornstarch mixture
  68. Bring to a boil, scraping the sides of the pan with a rubber spatula
  69. Boil the mixture for 2 minutes, stirring constantly
  70. Pour into the crust and swirl the top
  71. Refrigerate for 1 hour or until set
  72. Top with reserved hazelnuts.Peel and dice the onions
  73. Peel the garlic cloves and dice them finely.Wash the jalapeño peppers and cut them lengthwise
  74. Use a teaspoon to scoop out the ribs and seeds (be careful, the oil on these is hot; keep fingers away from your eyes)
  75. Chop the peppers into very small dice (or use a mini food processor)
  76. Place the peppers in a bowl until you’re ready to use them, then wash your hands with soap and water to remove the hot jalapeño oil from your skin
  77. You may want to reserve a slice or two of the pepper for garnish.Place a Dutch oven or a large cooking pot on the stove and turn the heat to medium
  78. When heated, add the oil.When the oil is hot (it will shimmer; this takes just a few seconds), add the onion, garlic, and jalapeno pepper
  79. Season with salt and pepper
  80. Turn the heat down to medium-low and sauté the mixture until the onions are soft and translucent (about 8 minutes).Meanwhile, wash and peel the sweet potatoes; then dice them into cubes of about ½ inch
  81. Drain the beans in a strainer and rinse them off.When the onion is soft (5 - 7 minutes), add the sweet potato cubes to the mixture and stir to combine.Add the chile powder(s), cumin, and coriander
  82. Stir to coat the sweet potatoes, then sauté for about a minute
  83. (Note: If you’re concerned that the chili may be too hot for your taste, add half the recommended amount of chile powder in this step, then see Step 10).Add the tomatoes, beans, and quinoa
  84. Using one of the empty tomato cans, add a 28-ounce can of water (increase if you prefer a more liquid chili)
  85. Bring the chili to a simmer, then reduce the heat so the mixture just continues to simmer.After 10 minutes, taste the chili
  86. If you added only half the recommended amount of chile powder in Step 8, add more chile powder at this point if the chili isn’t spicy enough for your taste
  87. Simmer the chili for a total of 1 hour (or longer if you wish; this recipe also holds well on low heat for an hour or two)
  88. By the end of an hour, the quinoa and sweet potatoes should be tender—and the chili should be tasty
  89. Adjust the seasoning and serve, adding a garnish if desired (see Notes)
  90. Heat a pot over medium heat and add ½ tablespoon of sesame oil
  91. Add 3 cloves minced garlic and quinoa and stir to combine, then cook for 3-4 minutes, stirring occasionally, until quinoa is lightly toasted
  92. Add in broth, increase heat to high, bringing to a boil, reduce heat and simmer, covered for 15 minute or until water is absorbed and quinoa is fluffy
  93. In a separate pan heat ½ tablespoon olive oil over medium heat and add shiitakes
  94. Cook for a few minutes, stirring occasionally then remove
  95. To the pan add another ½ tablespoon olive oil and add oyster mushrooms, cook for a few minutes
  96. Remove
  97. To the pan add another ½ tablespoon olive oil and add baby bella mushrooms and cook for a few minutes, stirring occasionally
  98. Add 1 clove minced garlic and continue to cook with the mushrooms 1 minute
  99. Add all the other mushrooms to the pan to combine
  100. Whisk dressing in separate bowl
  101. Combine mushrooms, quinoa, dressing, and green onions
  102. Serve sprinkled with sesame seeds.If using flax egg, combine ground flax seeds with warm water and set aside
  103. (Skip this step if using an egg.)Place quinoa in a food processor along with ½ of the beans
  104. Pulse until a paste forms
  105. Add (flax) egg, cumin, paprika and sea salt and process for one minute
  106. Transfer to a bowl
  107. Stir in remaining beans, cheese, onion and cilantro.Place cornmeal in a shallow dish
  108. Form quinoa mixture into patties and carefully coat with cornmeal
  109. Transfer to a parchment lined plate and refrigerate for 30 minutes.Heat oil to medium in a heavy skillet
  110. Cook for 7 to 9 minutes per side, until firm and crispy
  111. Spray a large pot with olive oil and add onion and apple
  112. Cook until the apple is soft, about 8 to 10 minutes
  113. Add quinoa, broth, apple juice, thyme, crushed red pepper, salt and pepper and bring to a simmer
  114. Cover and cook for 10 minutes
  115. Add all but 1/4 cup of the cheese and cook over low until melted
  116. Allow to cool slightly then working in batches, puree in a blender.Meanwhile, preheat the broiler
  117. Spread mustard on bread and top with remaining cheese
  118. Cook until cheese is melted and then cut into 1” squares
  119. Ladle soup into bowls and then top with croutons and chives.To start, combine ½ cup of flax seeds with ½ cup of water, and let the flax seeds soak for at least half an hour
  120. (This flax seed-water mixture is used in place of an egg.) During the waiting time, you can prepare the rest of the ingredients.Toast sesame seeds until they turn fragrant in a dry skillet (no oil needed!), then remove from heat and reserve.In a food processor or blender, blend the cooled cooked quinoa, cooked rice, soaked flax seeds, salt, soy sauce and sesame oil until a dough is created
  121. Depending on the side of your food processor or blender, you may need to do this in small batches – it may take up to four or five batches in order for the ingredients to be well blended together
  122. Should the mixture be too dry, add ½ tablespoon of water at a time
  123. Add the toasted sesame seeds and pulse to incorporate
  124. The dough will be very sticky, don’t worry.Pre-heat oven to 350 deg farenheit (or 175 dec cel).Divide dough in three portions and place each portion between two pieces of greased parchment paper (use a clean brush to spread some oil over the parchment papers), and then flatten dough with a rolling pin (as thin and evenly as your possibly can)Remove the top parchment paper, and then use a knife to cut the dough into the shapes you likeBrush a bit of oil over the dough and then bake for about 30 to 40 minutes or until the crackers are crispy
  125. Note that it is possible that your baking time will vary because it depends very much on the thickness of your dough
  126. It may even take up to an hour if necessary, don’t worry.When crackers are crispy, remove from the oven and let them cool for 5 minutes, then break the crackers according to the score lines which you cut prior to baking
  127. If some of the crackers are still not totally cooked and crispy, return them to the oven and continue baking until crispy.Repeat with the rest of the dough.Store in an airtight container
  128. Crackers best eaten within a week.In a medium pot bring the quinoa and water to a boilTurn the heat to low and place a lid on the potSet a timer for 30 minutesWhen the timer goes off remove the pot from the heat and use a spoon to stir the quinoa until it sticks together and starts forming an almost dough like textureAdd the parsley, onion powder, garlic powder, salt and pepperStir until thoroughly combinedAllow the mixture to cool for about 5 minutes (lid off) or until you can handle it safelyForm the quinoa into meatballs (I got about 20 meatballs)In a large oven safe pan (it’s going under the broiler) add the oil and the meatballsCook on medium heat, turning the meatballs occasionally to get evenly brownedTop the meatballs with the sauce, heat until the sauce is warmTop with the cheese and place under the broiler until the cheese is meltedServe and enjoy!! Preheat oven to 400 degrees
  129. Line a baking sheet with parchment paper.In a large bowl whisk together oil, mustard, worcestershire, caraway seed, salt and pepper
  130. Add brussels sprouts and toss to cover
  131. Spread in a single layer on the baking sheet
  132. Roast until barely tender about 22 to 25 minutes.Meanwhile, make the topping by lining a plate with paper towels
  133. Place quinoa and quinoa flakes in a food processor and pulse until crumbly
  134. Heat oil and butter over medium high in a medium skillet until butter has stopped foaming
  135. Add the quinoa mixture and toss to coat
  136. Reduce heat to medium and add walnuts
  137. Salt and pepper to taste and cook for 4 to 6 minutes, stirring constantly
  138. Transfer to paper towels.Transfer Brussels sprouts to a serving bowl and season with salt and pepper
  139. Sprinkle crumbs over sprouts just before serving.Remember to rinse your quinoa well, otherwise you will end up with very bitter cakes.Bring all ingredients to a boil, cover, simmer on low for 15 min
  140. Turn heat off let stand 5 minutes.To make cakes: stir quinoa with a fork, repeatedly, for a while until you begin to see the individual grains break apart
  141. This may seem strange, but keep stirring
  142. Eventually It will begin to clump
  143. Let cool down in the pot to where it's cool enough to handle with your hands
  144. Using your hands, shape into cakes, pressing together
  145. As cake cools down it will become more sturdy
  146. Dredge in rice flour
  147. You could do this ahead, and then refrigerate until ready to use.Pan sear in oil using heavy bottom skillet, place in oven until ready to plate.Combine tomatoes, parsley, scallions, mint, cucumber and chick peas in a large bowl.In a small bowl whisk together olive oil
  148. Toss with tomato mixture.Top with crumbled goat cheese ( optional, but delicious!) You want the relish to be coated well with the vinaigrette...so the more ingredients you add, you may need add more vinaigrette.

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