The holidays are over. The kids are back in school! Normal is returning to almost everything except for maybe our waistline. We’re ready to eat well again. This month at The Country Cupboard we’re focusing on things that are good for us to eat.
You asked for crushed red pepper flakes and roasted and salted almonds. They have arrived! Keep asking! Don’t forget to vote for your favorite cooking/learning class. We still have room in our current class – Homemade Pizza in 45 Minutes. French Vanilla is January’s Cappuccino of the Month. Save 50¢ off a bag of regular, decaf or no sugar added.
Are you looking for easy ways to incorporate better-for-you ingredients? Quinoa (KEEN-wah) is really good for you. While it’s considered a grain, it’s very high in protein (unlike other grains). It’s also very rich in nutrients (manganese, magnesium, phosphorus, folate and tryptophan) and has anti-inflammatory benefits. Quinoa cooks up very quickly – usually 15 minutes. It’s allergy free. Because it’s quick, delicious and good for you, I love cooking with quinoa. I’m always looking for new ideas for a filling breakfast and delicious salads. Try these recipes below. In honor of my niece who adores pomegranates and wants one for her next birthday, I included this salad. Don’t forget to rinse it before you cook it or it will be bitter.
1 cup quinoa, well rinsed
1 3/4 cups water
1/2 teaspoon cinnamon
1/4 cup flour
1/4 cup rolled oats
1/4 cup brown sugar
1/4 walnuts, chopped
1/4 teaspoon cinnamon
2 tablespoons butter, melted
4 large apples, peeled, cored and diced
1 cup water or apple cider
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 cups vanilla Greek yogurt
- Bring the quinoa, water and cinnamon to a boil, reduce the heat and simmer, covered, until the water has been absorbed, about 15 minutes and set aside.
- Mix the flour, rolled oats, sugar, walnuts, cinnamon and butter, spread in a single layer over a baking pan and bake in a preheated 350F oven until lightly golden brown, about 7-10 minutes and set aside.
- Bring the apples, water, sugar, vanilla and cinnamon to a boil, reduce the heat and simmer until the apples are tender and the liquid is syrupy, about 7-10 minutes.
- Place 1/4 cup of yogurt into 4 large glasses and top with 1/4 cup quinoa and 1/4 cup of apple compote, repeat with a another set of layers an top off with a tablespoon of the crumble topping.
Apple & Pomegranate Quinoa & Kale Salad with Feta in a Curried Maple Dijon Dressing
1/3 cup quinoa, rinsed
1/2 cup water
6 cups kale, finely sliced
1 large apple, finely sliced or diced
1/4 cup pomegranate
1/4 cup walnuts, coarsely chopped
1/4 cup feta, crumbled
2 tablespoons cider vinegar
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon maple syrup
2 teaspoons dijon mustard
1/2 teaspoon curry powder (optional)
salt and pepper to taste
- Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the water is absorbed, about 15 minute, turn the heat off and let sit, covered, for 5 minutes.
- Meanwhile, prepare the remaining ingredients.
- Toss the kale, quinoa, pomegranate, walnuts and feta with the mixture of the vinegar, oil, garlic, maple syrup, dijon mustard, curry powder, salt and pepper.