Quinoa Archives - Decadently Fit

Tag: Quinoa

25
Aug
2015

Hatch Chili Quinoa Stuffed Zucchini – Plus a Giveaway!

categories: Giveaways, Gluten-Free, Healthy Adventures, Healthy Lifestyle, Low Carb, Main Dishes, Miscellaneous, Quick Meal

If you have been a reader of my blog for at least a year you know about the Hatch Chili. If not, here is a quick history/biography of the only chili that can be purchased in three different heat scales, mild, medium and hot. a Rafflecopter giveaway

The Hatch Chili has a very short season, which starts in August and ends in September. They are only grown in Hatch, New Mexico, where the climate is perfect for this species of chili. The chilies resemble a poblano, but have a deeper flavor. Whether used roasted, fresh or in powder form the chili goes well with so many flavor profiles. The smell of the roasted chills is pretty incredible though. I should know that scent incredibly well after recently going to a Hatch Chili Roasting event at the Bristol Farms located in Palm Desert. I was lucky enough to attend with my fellow IEFB friends, Sara from My Imperfect Kitchen and Natalie from The Devil Wears Parsley. Sue from It’s Okay to Eat the Cupcake was there in spirit with us! I tried Hatch Chili everything that day! From savory dishes like, pizza, sushi, grilled cheese, salsa, macaroni and cheese, guacamole, and chorizo. My sweet tooth was invited to the party with the juices, smoothies and cupcakes spiked withe versatile chili. I had never been to a Hatch Chili Roasting or a Bristol Farms before. Both were worth the drive to the desert! The smell of the hatch chilis wafted through the parking lot when we pulled up and filled the car on our drive home. We bought a case and split it amongst the four of us. I would highly recommend doing this. Since the season is so short it’s one of the only ways to have access to them in the off season. If you would like to find a roasting near you click here. After you have purchased your chills make sure you peel and freeze them within 24 hours of the roasting. I separated my 1/4 case into smaller freezer bags, flattened them, and stacked them in the freezer. I left a portion fresh and have been eating them in eggs, soups, meat loaf and then came up with the recipe below with items I already had on hand. Hatch Chili Quinoa Stuffed Zucchini is a quick protein filled meal that satisfies. The mild bite from the mixture of hatch chills and curry powder gives the zucchini a flavorful punch. Low carb, vegetarian, gluten free, diabetic friendly and tastes amazing. (recipe below) Want your own Hatch Chili Cook Book from the produce experts at Melissa’s Produce? Enter to win your own copy here! You may even win one of the signed copies from the author!

a Rafflecopter giveaway

Here are even more great hatch chili recipes from my friends:

Hatch Chili Breakfast Sausage from Natalie at The Devil Wears Parsley

Hatch Chili Pesto from Sue at It’s Okay to Eat the Cupcake

Hatch Chili & Chicken Pockets from Sara at My Imperfect Kitchen

4.8 from 4 reviews

Hatch Chili Quinoa Stuffed Zucchini - Plus a Giveaway!

Author: Rebekah Gusman

Recipe type: Main Dish

Ingredients

4 zucchini, split in half
2 cups cooked quinoa
1 teaspoon curry powder
½ cup greek yogurt
½ teaspoon sea salt
½ cup red onion, diced
3 roasted hatch chilis, peeled, and diced
8 tablespoons cheddar cheese (optional)

Instructions

Preheat oven to 350 degrees.
Remove the insides of the zucchini, leaving an edge all the way around the zucchini to hold in the filling. Roughly chop the insides and set aside in a medium size mixing bowl
Saute the red onion in 1 tablespoon olive oil over medium heat for 5 minutes or until translucent.
Add the red onion to the mixing bowl, along with the quinoa, curry, yogurt, salt, and chills. Mix to combine.
Place the zucchini on a cookie sheet, then scoop the quinoa filling into each zucchini boat.
Bake for 30 minutes, then top with cheese if desired. Bake another 5 minutes to melt cheese.
Serve immediately.

Disclosures: All opinions in this post are my own. Bristol Farms did not sponsor this post. Melissa’s Produce has generously supplied the cookbooks in the giveaway, and hatch chili ingredients.

18
Mar
2013

Chicken Stew served over Quinoa

categories: Main Dishes, Side Dish

I’m kind of obsessed with quinoa lately. I love that it is an all encompassing food, with the best possible nutrition bio a food can have. I even got my kids to eat it today, begrudgingly, but they did eat 3 bites each. It’s a texture thing with them. At least they tried it.

This recipe is a play on a dish my Assyrian grandmother used to make called kurush. I have always looked forward to eating this dish. Walking into a home where this was cooking would send my salivary glands into over drive. In it’s original state, it is a tomato meat stew with green peppers, and canned green beans, served over rice that has been baked all day in butter. Not exactly the poster child for health. So I took it to the kitchen and gave it a health makeover. After serious changes, in all of it’s stewy glory, it walked out of the kitchen smelling delicious, and looking fit. Instead of the buttery rice, a bed of quinoa now soaks up the luscious red sauce. The canned green beans have been replaced with fresh, crisp green beans. I hope you enjoy this play on my grandma’s dish. I hope she approves of the nutritionally necessary makeover.

1 lb boneless skinless chicken thighs, all visible fat removed, cut into bite sized pieces

1 – 2 tablespoons of olive oil

1 lb. fresh green beans, wash and cut in half lengthwise

2 large bell pepper, ct into chunks

1 onion chopped into wedges

1 lb. sliced mushrooms

1 cup chicken or vegetable broth

1 14 oz can organic diced tomatoes

1 8 oz. can organic tomato sauce

1 6 oz. can organic tomato paste

1 tablespoon paprika

1 teaspoon basil

1/4 teaspoon black pepper

sea salt to taste

For the quinoa

2 cups quinoa

4 cups vegetable or chicken broth

1/2 teaspoon turmeric

Pre-heat oven to 325 degrees. Season the chicken by sprinkling with salt, pepper, and paprika. Heat the olive oil in a dutch oven and brown all sides. Brown in batches so that the pan is not overcrowded, if needed. Put the browned pieces in a bowl and set aside. If needed, add a small amount of olive oil and saute the vegetables over medium high heat for 5 minutes. Pour the chicken broth into the pan to de-glaze (scrape all of the brown bits off the bottom of the pan). Add the diced tomatoes, tomato sauce, tomato paste, paprika, basil and black pepper to the pot with the vegetables. Bring to a boil and add the chicken back in. Put the lid on and place in oven. Set the timer for 30 minutes.

For the quinoa:

Bring the stock to a boil and add in the quinoa and turmeric. Reduce heat to a simmer and cook for 15 to minutes or until the liquid has evaporated. make sure to check after 15 minutes that the bottom is not burning. Stir and put the lid on if there is still liquid present until done. Pull off heat and set aside.

When the stew is done, pull out of the oven. Stir and serve over the quinoa. Then leave a comment and tell me your experience!

04
Mar
2013

Quinoa Pizzas

categories: Main Dishes

Quinoa is an interesting ingredient. It is technically a seed, but grouped in with grains. As one of the most protein rich foods we can eat, it also contains twice as much fiber as all other grains, and abundantly holds iron, lysine, maganese, magnesium, and riboflavin. Essentially, it is a super food that will heal your body. There is a multitude of ways you can prepare the seeds, but one of my favorites is pizza. Who doesn’t like pizza? This version does not disappoint. Try delivering this super seed in pizza form to a picky eater. I’m sure you will be surprised, and they will too.

1/2 c. uncooked quinoa

1 large egg, beaten

1/2 c. chopped onion

1/4 cup parmesan, grated

1/2 c. fat free shredded mozzarella

1 t. minced garlic

1 T. dried basil

1 t. dried oregano

pinch of sea salt

pizza sauce or marinara

yellow bell pepper, sliced (optional)

red bell pepper, sliced (optional)

Olives, sliced (optional)

mushrooms, sliced (optional)

Preheat oven to 400 degrees. Spray a cookie sheet with olive oil (or olive oil cooking spray). Prepare the quinoa according the package directions, set aside to cool when done. Saute the onion, basil and oregano in 1/2 T. of olive oil, mix in the garlic, saute for 1 more minute, then take off heat. Sprinkle with a little sea salt and freshly ground black pepper. Mix the onion mixture into the cooled quinoa. Taste and season more if needed. Mix in the egg, parmesan into the quinoa. Divide the quinoa mixture into 4 equal parts. Form each of the four quinoa portions into a round pizza base. Bake the bases for 10 – 15 minutes or until just starting to brown. Keep an eye on them, each oven is different. Remove the bases and put 1 tablespoon pizza or marinara sauce on each. Add whatever topping you prefer on your pizzas and top with mozzarella cheese. Bake another 5 -8 minutes or until the cheese is melted and starting to brown.

Other Recipes you could make from the quinoa base:

1. Don’t add the egg and eat it as a side dish. You could even add chopped sun-dried tomato. Yum!

2. Divide the quinoa mixture into a mini muffin pan and make pizza bites. Top with cheese and bake. Dip into pizza sauce!