quinoa jambalaya

Can you tell I’m obsessed with quinoa yet? When it comes to quick and easy weeknight meals, it is my go-to pantry staple. Despite what it might look like, it is not the only thing I eat but it sure is a favorite. Quinoa can get boring when you use it as a replacement for rice, incorporate it into a salad, or find yourself rotating the same recipes each week. So quite obviously, I am always on the hunt for a new and fun recipe to try. Enter: quinoa jambalaya. Nutrients, seafood, and spice…what’s not to love?!

Recipe serves 4. Adapted from Emily Love Food

  • 2 tsp paprika
  • 2 tsp salt
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • few dashes of red pepper flakes
  • 2 (or 3 in my case) large scallops per serving, can leave out if you want seafood-free
  • 1 1/2 tbsp EVOO
  • 1/2 red onion, diced
  • 1 bell pepper, diced
  • 2 stalks of celery, diced
  • 2 carrots, cut into rounds
  • 3 cloves garlic
  • 1 pack of spicy chorizo sausage
  • 1 large can crushed tomatoes
  • 1 1/2 cups chicken or vegetable stock
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 cup quinoa
  • 1 bag of baby spinach

1.)  Heat EVOO in a large, nonstick skillet over medium heat. Cook in a cast iron skillet over a medium heat – chuck in the onion, pepper, celery and carrots down. This should take about 5-7 minutes. Make sure you sitr occasionally to avoid the vegetables from burning.

veggies

cut veggies

2.) While vegetables are cooking, mix spice blend. Use half the mixture with the scallops and set aside. The remaining half will be reserved for later.

seasoned scallops

3.) Add minced garlic, chorizo, and other half of spice mixture to the veggies. Mix well until combined.

4.) Add tomatoes, stock, bay leaves and Worcestershire sauce to the mixture and bring to a gentle boil. Next, add your quinoa and spinach and cover for 20 minutes. Stir occasionally.

tomato sauce

5.) While quinoa is cooking, hit 1/2 tablespoon of EVOO in a separate nonstick skillet. Sear the scallops for 2 minutes on each side.

6.) Serve up a bowl of jambalaya and top with scallops. I was feeling indulgent so I ate 3 scallops this time around instead of 2.

completed pot

bowlI would definitely take this to work the next day minus the scallops. Seafood is much better fresh and not zapped in the microwave. Have you fallen in love with quinoa yet? What ingredients do you add to to your recipes to make them have an extra kick?

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kale, chicken, and quinoa salad

With the arrival of my favorite season, fall, comes unhealthy eating habits — consuming excessive amounts of Halloween candy (in particular, twix bars), obsessing over all baked goods (in particular, pumpkin pie with vanilla ice cream), and last but not least, holiday parties where all the dieting rules go out the window. During the week I do my best to make healthy choices and say no to the second glass of red wine (sometimes). This is the perfect entrance for my kale, chicken, and quinoa salad. The combination of these 3 very ingredients will leave you feeling full even though you’re technically eating a salad. It all means it will be easier to fight off those pesky cravings I mentioned earlier.

Recipe serves about 2-4. Adapted from Aida Mollenkamp

kale preparation

  • 1 bunch of kale
  • 1/2 lemon
  • salt and pepper to taste

dressing

  • 1/4 cup 2% greek yogurt
  • 1 tbsp white wine vinegar
  • 1/2 tbsp EVOO
  • 2 sprigs of mint (fresh from mom’s garden)
  • 1/2 tsp salt
  • pinch of sugar
  • 2 pinches of red pepper flakes ( i like everything with heat)
  • 1 garlic clove, finely chopped

salad extras

  • 1/2 tbsp EVOO
  • 1 cup shredded chicken
  • 1 tsp ground cumin
  • 1/2 lemon
  • salt and pepper to taste
  • 1/2 cup cooked quinoa (tri-color might add some color to your plate)
  • 3/4 cup cannellini beans
  • 1/2 pint of cherry tomatoes, halved
  • 2 persian cucumbers, diced
  • 1 oz or so of crumbled feta (add a little extra if you are a cheese lover)

1.)  Prepare your kale by removing the center rib and chopping the leaves into bite sized pieces and place into a plastic/ceramic mixing bowl. Add lemon juice, salt and pepper and gently massage the kale with your heads until he starts wilting. You may need to use the other half of your lemon. Once you are done massaging your kale, put to the side for 10-15 minutes while you prepare your dressing and salad extras.

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2.) In a food processor, combine all dressing ingredients until smooth. Be sure to add additional herbs/seasonings to taste. I like doubling the dressing recipe so that I can add an extra dollop to my salad, guilt-free or use it the next day as a dip for carrots, or turkey kebabs.

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3.) Heat your EVOO in a pan and add your ground cuimin until you can smell its aroma. Pour this on top of your shredded chicken and add lemon juice, salt, and pepper to taste. Mix well.

4.) Plate your kale and each layer of salad ingredients — chicken, quinoa, garbanzo beans, cherry tomatoes, cucumbers. Top your salad off with your yogurt dressing and feta cheese.

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Have you incorporated kale into your diet? If so, what is your favorite go-to kale recipe?

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