Homemade Gnocci

Gnocci has always been somewhat of a mystery to me. Like, how they get those doughy pillows to be so fluffy and light, yet dense enough to hold a bit of a bite? I found out the secret to homemade gnocci, is actually no secret at all. After a little research on different methods on homemade gnocci, I decided to go the mashed potato route. I love having mashed potatoes in my house, so what better reason to make the deliciously buttery, creamy side dish. That, plus a couple of other household staples like an egg and flour, and you are on your way to rolling homemade gnocci. 

Homemade Gnocci

Ingredients:

• 1 cup all-purpose flour
• 2 cups leftover cold mashed potatoes
• 1 egg
• pinch of salt

Add 1/2 cup flour to your clean work surface. Add the mashed potatoes on top of the flour and create a well in the middle. Add the egg. Then sprinkle with salt and add the other 1/2 cup of flour on top.

Use your hands to mix the ingredients together until smooth. Sprinkle a little more flour if the mixture is too wet (be careful not to add too much). Knead the dough 5 or so times and form into a ball. Cut the ball into 4 even-sized pieces.

Take each piece and roll it out into a 1/2-inch thick rope. Repeat with the remaining dough. Cut the dough ropes into 1/2-inch thick pieces.

Roll each piece of dough down a large fork to create ridges (this gives all the yummy sauce something to cling onto).

Bring a pot of salted water to a boil and add the gnocci to the water. Once they float to the top they are fully cooked. Drain and then serve with your favorite pesto, marinara, or cheese sauce. 

**If you plan on freezing these for future use, add the gnocci to a baking sheet and sprinkle lightly with flour. Pop into the fridge to set for 30 minutes. Add to a large ziplock bag and freeze. To serve, remove from freezer and add to boiling water. Do not allow them to thaw. 

Creamy Chicken, Tomato, Asparagus Quinoa Bake

Is the weather cooling down where you are? Are you able to to turn your oven on without bursting into a million pieces? It's finally under triple-temps here in Arizona, which immediately prompts me to get baking. The end of good summer produce, plus the lower temperatures are the perfect excuse to make this quinoa bake. I grabbed a fresh bundle of crisp asparagus, some perfectly ripe tomatoes, and got to cooking. While the photos may not do this dinner justice (sorry, but something about creamy tan food just doesn't like the camera), the flavor is anything but lacking. 

Creamy Chicken, Tomato, Asparagus Quinoa Bake

Ingredients:

• 1 cup vegetable or chicken broth
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 1/2 cups asparagus, cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 lb. uncooked chicken breast, thinly sliced
• 3/4 cup quinoa
• 2/3 cup shredded white cheddar cheese

Preheat oven to 375 degrees F. Prepare a medium casserole dish with non-stick cooking spray.

Heat the broth in a medium saucepan over medium-high heat. Whisk in the flour until almost no lumps remain. Slowly whisk in the milk, salt, and pepper and then simmer until thickened slightly, about 10 minutes.

Meanwhile, add the asparagus, tomatoes, chicken, and quinoa to a large mixing bowl. Once the milk has thickened, pour into the bowl and toss until combined, making sure all of the chicken, asparagus, quinoa, and tomatoes are covered in the sauce. Pour the mixture into the prepared baking dish, cover loosely with foil and bake for 45 minutes. Remove the foil, top with the shredded cheese and bake for another 5-10 minutes until the quinoa is fluffy, the chicken is cooked through, and the cheese has melted.

Steamed Broccoli with Beer Cheese Sauce

Apparently I can't serve things too healthy around here. On its own, broccoli and qunioa are like the mecca of healthy dinner, full of antioxidants and clean-eating qualities. But I couldn't leave well enough alone and had to go and top that pile of health with a homemade beer cheese sauce. If it's homemade, that means it's healthier than going out to dinner though, right? At least that's what I like to tell myself, and I'm sticking to it. I am addicted to buying smoked cheese anytime I can find it, because a small amount can go a long way. Somehow the smokiness of the cheese sauce and the bright green pile of veggies really went well together. So much so that I ate this 2 days in a row!

Steamed Broccoli with Beer Cheese Sauce

Ingredients:

• 4 cups broccoli florets
• 1 cup cooked quinoa

Beer Cheese Sauce:

• 1/2 cup beer, separated
• 1 1/2 tbsp. flour
• 3/4 cup milk
• 3/4 cup shredded cheese of choice (I used smoked gouda)
• salt and pepper to taste 

Add 1-inch of water to a large pot, place a steam basket into the pot and then add in the broccoli. Cover and simmer, steaming the broccoli for 4 minutes until bright green. Remove from the heat and set the cooked broccoli aside.

Meanwhile, make the beer cheese sauce. In a small bowl, whisk together 1/4 cup beer with the flour. Heat the remaining beer and the milk in a medium saucepan until it comes to a boil, watch it carefully so that it doesn't overflow. Lower heat to simmer and add in the beer/flour mixture.Whisk until the mixture thickens, about 2-3 minutes. Add in the cheese, salt, and pepper. Whisk until the cheese melts.

To plate, place the quinoa down onto a plate or bowl and top with the steamed broccoli. Pour the beer cheese sauce over the top or serve on the side for dipping.

Individual Quinoa Enchilada Egg Bake

Today is an exciting day, as I have teamed up with Diana, the creator of Arizona Foodie to share a recipe with both established and new followers alike. I was extremely excited to create a recipe for Diana, and I had the perfect one in mind. These individual enchilada quinoa bowls are topped with baked eggs and a heaping serving of avocado, both filling, yet easy on the waistline. Be sure to follow AZFoodie on instagram as Diana's goal is share her passion for food and sinful dishes across Arizona.

Click here to see the recipe.

Broccoli and Kale Quinoa Bowls

Remember when I bought kale larger than my head at the Uptown Farmer's Market last weekend? Well I also purchased a head of broccoli about the same size (it was an adventure trying to find room for both of these in my fridge), and when it came time for dinner, I wanted to use up some of the greens, as well as a little turkey sausage that we had left from pizza night. These quinoa bowls are the perfect answer to a healthy dinner, that can include any leftovers, veggies, or meat that you might have in your fridge. You can even make this vegetarian or vegan. The mustard and ginger in the dressing give this dish a perfect kick of flavor, so don't be surprised when you find yourself going back for seconds!

Broccoli Kale Quinoa Bowl

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 tbsp. oil
• 2 turkey sausage links, casings removed
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 1 head broccoli, stems removed
• 2-3 cups kale, stems discarded, leaves chopped
• 2 tbsp. water
• 2 tbsp. soy sauce or coconut aminos (soy & gluten-free)
• 1 lime, juiced
• 1/2 tbsp. dijon mustard
• 1/2 tsp. powdered ginger (or 1 tsp. fresh)
• pinch red pepper flakes

In a medium saucepan, add quinoa and water. Bring to a boil, lower to a simmer, cover, and cook until all of the water has been absorbed, about 15-20 minutes. 

Meanwhile, heat the oil in a large saute pan over medium-high heat. Add in the sausage and cook, breaking it up with a wooden spoon until no more pink remains. Once the sausage is cooked, add in the onion, cook for 3 minutes, stirring occasionally. 

Add in the garlic, broccoli florets, and kale. Cook, allowing the broccoli to soften and the kale to wilt, about 6-8 minutes. Add the water as needed if the pan gets too dry.

Whisk together the soy sauce, lime juice, mustard, ginger, and red pepper in a small bowl. Pour over the cooked greens and cook 1-2 minutes more, stirring to coat.

Serve the turkey veggie mixture over cooked quinoa. 

Quinoa Salad with Jalapeno Cilantro Hummus

There is a local joint here in Arizona called Pita Jungle. I have been eating here for years and my usual go to is simply their hummus with grilled chicken. But this all changed the moment that they added their red quinoa salad served over their cilantro jalapeno hummus. Obviously I crave this about 3 times a week, and because my wallet can't handle all of my cravings, I decided it best if I tried my hand at making it at home when desperate times call for desperate measures. And while it turned out extremely delicious, there's always that caviat of how things taste better when someone else makes it for you. You know, like when you ask your mom to make you a sandwich when you go home to visit. And she's like, "make your own sandwich", and you're like, "But mom, it always tastes so much better when you make it". It's kinda like that. 


Quinoa Salad with Jalapeno Cilantro Hummus

Ingredients:

• 3/4 cup jalapeno cilantro hummus
• 1/2 cup cooked quinoa
• 1 small tomato, chopped
• 2 tbsp. chopped red onion
• 1 cup mixed greens
• 1/2 cucumber, peeled, chopped
• olive oil for drizzling
• salt and pepper to taste

Place the hummus onto a medium plate. In a bowl, toss together the quinoa, tomato, onion, greens, and cucumber. Pile atop the hummus, drizzle with olive oil, and season with salt and pepper. Serve chilled. 

One Bowl Quinoa Enchilada Casserole

2 weeks of visitors means 2 weeks of non-stop eating out and consuming delicious cocktails. To jump start us back into a semi-normal routine, Andrew and I kicked off a new week with some healthy-but-tastes-like-its-deliciously-bad-for-you dinner. This quinoa enchilada casserole. I have made something similar here, but this one-bowl dinner gets the job done in half the time with only a handful of ingredients. Feel free to mix up the type of cheese you use, or add in other veggies you may have on hand. That's the beauty of this recipe. Flexibility.

Quinoa Enchilada Casserole

Ingredients:

• 1 cup quinoa, cooked
• 1 can black beans, rinsed and drained
• 1/2 cup enchilada sauce
• 1 chipotle pepper in adobo, minced
• 2 large (or 1 small can) green chiles, diced
• 1 lime, juiced
• 1 tbsp. cilantro
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 cup shredded cheese (your choice)
• 1 avocado, chopped for garnish

 Preheat oven to 350 degrees F. Prepare a 8x8 baking dish (or similar size) by spraying it with non-stick cooking spray.

In a large bowl, mix together the quinoa, black beans, enchilada sauce, chipotle, green chiles, line juice, cilantro, cumin, chili powder, salt, pepper, and 1/2 cup of the cheese.

Pour into the prepared baking dish and top with the remaining cheese. Bake in the oven until warmed through and the cheese is nice and melted, about 20 minutes.

Remove from the heat and top with avocado. Serve hot.

Pineapple Chicken Quinoa "Fried Rice"

I'm currently writing this intro as I sit here on my couch in my favorite college sweatpants, sipping whisky, and watching The Bachelor with my fiance. I've got all I need. My man and my blog. Oh, and Chris Harrison's cheesy one liners. The bachelor and his girlfriend-of-the-minute are currently on a date at Costco, which they do not consider a date. I'm pretty sure on my list of favorite things, Costco is on the list. I would happily go on a date there anytime. It's exclusive to members only and it has unlimited appetizers. Sorry I'm not sorry. Anyways, maybe the whisky is starting to hit me, because I just wrote a paragraph about The Bachelor and Costco. Please don't stop reading. To reward you for reading that random runaway string of thoughts, I present you this take on "fried" rice. As you can tell by the title, I substituted quinoa for the rice, and basically threw in everything that I could find in my fridge. So feel free to do the same thing yourself.

Pineapple Chicken Quinoa "Fried Rice"

Ingredients:

• 1 cup cooked quinoa
• 1-2 large carrots, peeled and chopped
• 1/4 onion, chopped
• 3 green onions, chopped
• 3 garlic cloves, minced
• 1 tsp. fresh knob ginger, peeled and minced
• 1 tbsp. olive oil
• salt and pepper to taste
• 1/2 cup shelled edamame
• 1/2 cup cooked and chopped chicken
• 1/2 cup pineapple, chopped
• 2 eggs, scrambled
• 1 1/2 tbsp. teriyaki sauce
• 2 1/2 tsp. coconut aminos (or soy sauce)
• 1/2 tsp. sesame oil

Heat 1/2 tbsp. olive oil in a large skillet or wok over medium-high heat. Add carrots & onion, season with salt and pepper, cooking for 5 minutes. Add in 2/3 of the green onions, garlic, and ginger. Cook for another 2 minutes.

Add in the rest of the olive oil, the quinoa, edamame, chicken, and pineapple. Stir to combine, then add in the teriyaki sauce, coconut aminos, and sesame oil. Stir again before creating a well in the middle of the pan.

Add in the scrambled eggs and cook, stirring well until cooked through. Top with the remaining green onions and serve hot. 

Autumn Quinoa Salad with Roasted Squash, Brussels, and Broccoli

You know why autumn is my favorite time of year? Besides the obvious; i.e. cooler weather, scarves, and Halloween. Because I get to make salads like this. Like a lot of them. Like maybe I ate this three days in a row. Until I thought my boyfriend might stop eating what I make him if he saw another salad smothered in brussels sprouts for dinner. In my defense, the brussels sprouts are smothered in bacon fat and then roasted to perfection. So sue me if I couldn't get enough of them. As a kid, I NEVER ate brussels spouts. Not once. Not because I thought they were gross or anything. But my family just never made them. It wasn't until about 3 years ago that I had my first taste of brussels glory, and from that instant I was hooked. Toss those babies with some butternut squash, broccoli, quinoa, cranberries, and some raw pepita seeds, and you've got yourself one mighty fine salad. 

Autumn Quinoa Salad with Roasted Squash, Brussels, and Broccoli

Ingredients:

• 1 small butternut squash, peeled and chopped into 1-inch cubes
• 1 lb. brussels spouts, trimmed and halved
• 1 tbsp. bacon grease or cooking oil
• cinnamon and sea salt for sprinkling roasted veggies
• 1 head broccoli, stems removed
• salt and pepper to taste
• 1 cup quinoa
• 2 cups homemade chicken or vegetable broth
• dried cranberries for garnish
• toasted pepitas (pumpkin seeds) for garnish

Preheat oven to 400 degrees F. Toss the butternut squash, brussels, and broccoli with the bacon grease/oil and season with cinnamon and salt all over the veggies. Place on baking sheet, spread out evenly, and roast for 25-30 minutes until browned and softened, tossing half way through. 

Meanwhile, prepare the quinoa by heating the broth over medium-high heat until boiling. Lower heat to simmer and add the quinoa, cooking for 15- 20 minutes until all of the broth is absorbed by the quinoa. Remove from the heat and set aside for 5 minutes.

To serve toss the roasted veggies with the quinoa. Serve in bowls, topped with the cranberries and pepitas. 

Turkey Sausage & Quinoa Stuffed Acorn Squash

Okay, enough talking about fall already, and more doing! My mom and I went Halloween decor shopping for my new house last weekend, and I gotta admit, I have a problem. While most people go nuts over Christmas decorations, I'm over here, like, can I just leave my skeleton bones and spiderwebs up all year? In celebration of my love for all things crisp and fall-y (fall-y? idk, I'm just making stuff up at this point), I created this incredibly filling, and surprisingly


healthy stuffed squash bowl. The only thing that could make this recipe better is if I would have crumbled some bacon and sage on top. You should probably do it!

Turkey Sausage & Quinoa Stuffed Acorn Squash
Serves 2

Ingredients:

• 1 acorn squash
• sea salt
• 1 tbsp. olive oil
• 1/4 cup chopped yellow onion
• 1 garlic clove, minced
• 2 turkey sausages, casing removed
• 1/2 cup quinoa, cooked
• 1/2 cup fresh corn off the cobb
• shaved parmesan cheese for garnish
• chopped fresh parsley for garnish

Preheat oven to 350 degrees F. 

Cut acorn squash in half, scrape out the seeds and strings, sprinkle with salt and bake in the oven flesh-side down for 35-40 minutes until softened and cooked through.

Preheat olive oil in large skillet over medium-high heat. Add onions and cook until translucent, about 5 minutes. Add in the garlic and cook for another 30 seconds. Add in the turkey sausage, breaking up with a wooden spoon while it browns and cooks through. 

Add in the quinoa and corn, allowing to warm through, mixing well. 

Once squash is done cooking, carefully remove using oven mitts and place flesh side up on a plate or in bowls. Fill each squash with the sausage/quinoa mixture and top with some shaved parmesan and parsley for garnish.

Asian Turkey Quinoa Meatballs

It's Monday. Did we all survive the first weekend of August? I can persoanlly tell you that I did more than survive, I thrived! My boyfriend and I have been laying pretty low recently since we are house shopping, but Friday night we decided to treat ourselves to a date night. We ventured out to the Angry Crab Shack in Mesa, AZ, and this place did not disappoint. I tried oysters for the first time, and then our waiter plopped down 2 lb. dungeness crab in a bag with seasonings on our wax paper covered table, handed us some crab leg cracking tools, and off he went. We just laughed and laughed at how ridiculously messy the whole thing was, and I can't remember the last time I just forgot about everything; work, house hunting, etc. and just focused on having fun with my best friend. 

So I realize that these might not be the prettiest things I have ever photographed. But I am also not really sure how you can style brown meatballs with brown glaze, and make it look as appetizing as it is in real life. And can I just say, these were delicious. If I may suggest one thing, the sauce can be a bit salty, so if you are sensitive to over-salting foods, go for low-sodium ingredients, that way you are the judge at how salty your meal it. These were a great, and light, summer meal, and paired with a summer medley of veggies, I didn't feel guilty going for another meatball or two! Plus, they are packed with protein from the turkey and quinoa, which was a better choice after than the gym, when all I really wanted was a large pizza. Because; pizza. But seriously, I love these Asian inspired meatballs, and hope you do too!

Asian Turkey Quinoa Meatballs

Ingredients:

• 1 lb. ground turkey
• 1 cup cooked quinoa (1/2 cup dried quinoa, cooked, and cooled)
• 1 cup panko bread crumbs
• 1 tsp. sesame oil
• 1 egg, whisked in a separate bowl
• 2 small cloves garlic, minced
• 2 green onions, chopped
• 1/8 tsp. ground ginger
• 1/2 tsp. sea salt
• 1/4 tsp. chili powder
• 1/4 tsp. ground black pepper
• 1 tbsp. oil

Sauce

• 1/2 cup hoisin sauce
• 4 tbsp. rice vinegar
• 1/4 tsp. sesame oil
• 1/4 tsp. ground ginger
• 1/4 tsp. chili powder
• 1 1/2 tbsp. low-sodium soy sauce
• 1 clove garlic, minced

Preheat oven to 400 degrees F. 

In a large bowl, combine the turkey, quinoa, panko, sesame oil, egg, green onion, ginger, salt, chili powder, and pepper. Mix well with hands and then form into golf ball sized meatballs.

Preheat oil in a large saute pan over medium high heat. Add in the meatballs to the hot pan, browning on all sides. Once the meatballs have browned, add them to a baking dish and cover with foil. Finish cooking them in the oven for about 10 more minutes.

Meanwhile, whisk together all of the sauce ingredients and then cook in a small sauce pan, whisking occasionally until thickened and reduced.

Serve hot meatballs over a bed of freshly grilled vegetables and top with the thickened Asian sauce. 

Sweet & Spicy Sriracha Chicken

This week has been one for the record books! For starters, it's Sriracha Week. No complaints here. So what if I made up my own week like Shark Week? Sriracha Week for the win! Also, I am featured on my friend Niki's blog Glossy Blonde, so be sure to check out my Q&A with her and a chance for you to win something fabulous! 

Keeping with the spicy theme this week, I am featuring a twist on your traditional sweet & spicy chicken by kicking it up a notch with what other than, Sriracha, duh! Then I served it atop some garlicky quinoa instead of white or brown rice, because no matter what the new trend is right now, I am still obsessed with quinoa. You can easily monitor how spicy you want this dish by simply cutting down on the amount of Sriracha you use. The honey helps to cut through the spice, and leaves you with a nice sweet flavor. 

Sweet & Spicy Sriracha Chicken
Serves 2

Ingredients:

• 1 cup quinoa, cooked according to package directions
• 1/4 cup Sriracha
• 1/4 honey
• 1 lime, juiced
• 2 tbsp. green onion, thinly sliced
• 1 tbsp. olive oil
• 1/2 yellow onion, chopped
• 1 lb. chicken breast, chopped into 1-inch pieces
• chopped green onion & cilantro for garnish

In a small bowl, whisk together the Sriracha, honey, lime juice, and green onion. Set aside.

In a large skillet, heat the olive oil over medium-high heat. Add in the yellow onion and cook until translucent; about 5 minutes. Add in the chopped chicken and cook until cooked through and slightly browned.

Once the chicken is cooked, add in the Sriracha honey sauce. Cook, stirring occasionally until the sauce thickens and reduces by half.  

To serve, split the quinoa between 2 bowls. Top with the sweet & spicy chicken then garnish with more green onions and cilantro.

This post is in no way sponsored by Sriracha. Posts are based solely on my taste buds.

Mexican Black Bean Quinoa Bake

My boyfriend doubts me sometimes when I tell him that we are eating vegetarian for dinner. And seeing as today is Cinco de Mayo and I am not posting about beef tacos or chicken enchiladas, I promise not to let you down with this flavorful vegetarian dish. The dimensions of the layers of beans, quinoa, and crispy tortilla chips, topped with lots of shredded cheese, is then heightened with more flavor from toppings like avocado, tomatoes, and blue corn tortilla chips. And my favorite part about this is that you won't even notice that there's not meat in this, unless you want there to be. I am definitely not going to discourage you from adding some pork carnitas in there. But trust me when I say that this is plenty filling, and great the next day as a nacho topping. Happy Celebrating!

Mexican Black Bean Quinoa Bake

Ingredients:

• 2 tbsp. coconut oil
• 1/2 red onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 large jalapeño, seeded and ribs removed, minced
• 1 tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. paprika
• 1/2 tsp. oregano
• 1/2 tsp. black pepper
• 1/4 tsp. sea salt
• pinch of cayenne pepper for heat
• 2 tbsp. tomato paste
• 2 cups cooked quinoa
• 2 cups black beans, drained and rinsed
• 1 lime, juiced
• 1 cup water
• 1 cup crushed tortilla chips
• 2 cups shredded Mexican cheese
• garnish options: cilantro, avocado, chopped tomatoes, tortilla chips, lettuce

Preheat the oven to 350 degrees F. Prepare a baking dish by spraying it with non-stick cooking spray. 

In a large skillet, heat oil over medium-high heat. Add the onion, bell pepper, garlic, and jalapeño, cooking and stirring until softened; about 5 minutes. Add in the spices, mixing until combined. Add int he tomato paste and stir. Cook for another minute before adding in the quinoa and black beans. 

Add in the lime juice and water. Cook for 3-5 minutes until the liquid is absorbed. Pour half of the mixture into the baking dish. Top with the crushed tortilla chips and then finish with the rest of the quinoa mixture. Cover the top with the shredded cheese. Cover with foil and bake for 15 minutes until the cheese has melted and the mixture is heated through.

Top with any of your desired toppings and serve hot. 

Slightly adapted from Half Baked Harvest.

Spinach Goat Cheese Quinoa with Lemon Pepper Chicken

A girlfriend of mine, and fellow blogger, have decided to take upon the journey that is The 2014 Tone It Up Bikini Series. It's 8 weeks worth of workouts, fit recipes, and girl power! I participated in it last year, and I was in the best shape of my life. I'm so excited to embark on the journey again this spring, especially since wedding season is upon us, and I currently have 4 weddings to attend in the next 8 weeks. I gotta fit in those dresses and pose pretty for pictures (since I have the most handsome date in the world). My kitchen is stocked full of nutrient rich foods and lots of fruits and veggies to run through my juicer. This quinoa recipe is creamy, nutty, and flavorful, and also incredibly healthy. Triple win! Pair it with some lemon pepper chicken and we have a winner.

Spinach Goat Cheese Quinoa with Lemon Pepper Chicken

Ingredients:

• 2 chicken breasts, seasoned with lemon pepper
• 1 tbsp. coconut oil (or other high heat oil)
• 1/4 cup quinoa, rinsed and drained
• 1/2 cup water
• 3 tbsp. olive oil
• 2 tbsp. pine nuts
• 2 cloves garlic, minced
• 1/2 cup fresh spinach leaves, rinsed and dried
• 2 tsp. lemon juice
• 1/3 cup crumbled goat cheese

Heat the coconut oil over medium-high heat and cook the chicken on both sides until cooked all of the way through. About 5-7 minutes on each side. 

Meanwhile, add the water and the quinoa to a medium pot, cover and bring to a boil over high heat. Once it has reached a boil, lower heat to simmer and cook about 10 minutes until all of the liquid has been absorbed. Set aside.

Meanwhile, heat the olive oil over medium heat in a skillet. Add the pine nuts and allow them to toast, but be careful to not let them burn, which can happen easily. Add in the garlic and saute until fragrant, about 2 minutes. Stir in the cooked quinoa, spinach, and lemon juice, allowing the spinach to wilt as it is mixed with the warm quinoa. Add in all but a little bit of the goat cheese and stir to combine. Serve alongside the chicken and the remaining goat cheese sprinkled on top.

Teriyaki Ginger Salmon

This week has been and is going to be full of social activities for me. I had the major pleasure of catching Lana Del Rey in concert and my mind was officially blown. She was absolutely flawless in my mind, and put on a great show (though I wished that it had been more than an hour). If you ever have the chance to check out a one of a kind artist like her, you won't regret it. Then I attended the Bloguettes Launch Party with some other fellow bloggers (and childhood friends!), which was a blast. You can check out their blogs here and here. And finally, this weekend I am heading to Las Vegas for a bachelorette party. It seems I may have successfully crammed 3 different social groups into one week, and I am loving it!

This is my final recipe to my Easter line-up this week. I know a lot of people have their traditions, and some of those include serving fish. I didn't forget about you guys! This dish has an amazing balance between simple and clean, but also a great depth of flavor and just the right kick of ginger. I know this is going to be on regular rotation in my house this summer. 

Teriyaki Ginger Salmon

Ingredients:

• 1 lb. salmon, with skin on
• 1 cup teriyaki sauce
• 1 tsp. freshly minced ginger
• 2 garlic cloves, minced
• 3 tbsp. dark brown sugar
• 2 tbsp. honey
• 1/4 cup olive oil

Stir Fry

• 1 cup quinoa, rinsed and drained
• 1/2 tsp. garlic salt
• 2 cups water
• 1 tbsp. olive oil
• 2 bell peppers, color of your choice, thinly sliced
• 2 garlic cloves, minced
• 1 tsp. freshly minced ginger
• 1 cup snow peas
• salt and pepper to taste
• pinch of red pepper flakes

In a large zip lock bag, add the teriyaki sauce, ginger, garlic, brown sugar, honey, and olive oil. Mix together and then add the salmon into the bag. Release as much air as you can and seal the bag. Allow the salmon to marinate for 1 hour in the fridge.

Preheat the oven to 400 degrees F. Add some tinfoil to a baking sheet and place the salmon skin side down on the foil. Bake for 18 minutes until the salmon flakes easily with a fork.

Meanwhile, add the quinoa, garlic salt, and water to a medium pot. Cover and bring to a boil. Lower heat to simmer and cook for about 15 minutes, until the liquid has been absorbed and the quinoa is fluffy like rice. Set aside.

In a large saute pan, heat the olive oil over medium heat. Add the garlic and ginger and cook for 1 minute until fragrant. Now add the sliced bell peppers, cooking for another 2 minutes. Lastly, add the snap peas and allow them to warm slightly. Toss the vegetables, salt, pepper, and red pepper flakes into the cooked quinoa and stir to mix.

Split the quinoa between 4 different plates and top with the cooked salmon. Serve hot.

BBQ Chicken Quinoa Bowl

What do you do after you work 8 days in a row, basically living out the Groundhog's Day movie? I'll tell you what you do. You say hell no to the gym and hell yes to a big cocktail and plop down on the couch to catch up on Breaking Bad. Oh yeah. I started Season 1 Episode 1. I know, I'm like years behind here, but hey, at least I'm on the bandwagon! So sit right down and enjoy a healthy-but-feels-sinfully-unhealthy meal tonight! You deserve it.

BBQ Chicken Quinoa Bowl

Makes 4 bowls

Ingredients:

• 1 cup rinsed and drained quinoa
• 2 cups chicken or vegetable broth 
• 2 chicken breasts
• 1 tbsp. olive oil
• salt & pepper to taste
• 1 cup canned or frozen corn (fresh is best if you can find it)
• 1/2 cup black beans, rinsed and drained
• 1/2 cup red onion, chopped
• 1/2 cup shredded white cheddar cheese
• 1 large or 2 small avocados, pitted and chopped
• 1/2 cup freshly chopped cilantro
• 1/4 cup plain Greek yogurt
• 1/4 cup BBQ sauce

To make the BBQ dressing, stir the BBQ sauce and greek yogurt together in a small bowl and set in the fridge until ready to serve. 

Add the quinoa and broth to a medium pot over medium-high heat. Bring the mixture to a boil, then lower to simmer and cook for 15-20 minutes, until the quinoa has absorbed all of the broth, and it becomes fluffy like rice.

Remove from the heat and set aside. Prepare the chicken by coating both sides with olive oil, salt, and pepper. Grill; about 4-5 minutes on each side until cooked through, or bake for 10-12 minutes at 350 degrees F if you do not have access to a grill. 

If using a grill, add the corn cobs to the grill in the last couple of minutes while the chicken cooks. If cooking indoors, heat the kernels up in a saute pan over medium-high heat with no oil, allowing them to "roast". Be sure to use a very good non-stick skillet to do this. 

Once the chicken and the corn have cooked, cut the chicken into bite-sized pieces. Place a heaping scoop of quinoa into each serving bowl. Top with 1/4 of the chopped chicken, corn, black beans, onion, shredded cheese, avocado, and cilantro on top of the quinoa. Repeat with the remaining bowls.

Top each bowl with some of the BBQ dressing and serve. 

*recipe adapted from Iowa Girl Eats*