Archive for the ‘Recipe’ Category


It’s been extremely cold in Portland the last few days. The kind of cold that only Northwesterners can complain about; the air dries up, ice covers the street and a dusting of snow lays on the crowd, throwing us all off kilter and into chaos. But back to quinoa… in weather like this, the only thing that’s going to pull you from under the warm sheets is a good bowl of warm porridge.

I can’t take all the credit for this recipe; I was first introduced to a similar one by my good friend Caitlin. But with a few adaptions it’s become one of my favorite breakfast meals. I usually make it in large amounts because it freezes well. Just stash individual portions in the freezer and thrown them in a pot with a bit of water when you want tasty porridge in the morning!

Also- a note on the cranberries: I love the orange flavored ones you can get at Trader Joes, but another option is to use regular dried cranberries and mix them with a little orange zest.


  • 2 cups uncooked quinoa
  • 1 cup orange flavored cranberries
  • 1/2 cup golden raisins
  • 1 cup chopped pecans (almonds work well too)
  • 3 cups almond milk
  • 1 tsp cinnamon
  • 1tsp nutmeg
  • 1 tsp powdered ginger
  • turbinado sugar to taste (you can substitute with a non-sugar substance if you like)


Alright, this is easy!

  1. Cook quinoa in a large pot
  2. Once cooked, add in all ingredients and let simmer for about 5 minutes
  3. Flavor with sugar and extra spices as needed

Note: I like my porridge with a bit of personality, so I add in a lot of spices; probably more than I put into this recipe. If you’re making the porridge for a lot of people, spice it just for flavor and then let people add more to their individual bowls as they see fit.


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The amazingly beautiful fall weather, including this intense blue sky captured this weekend, have given me my recent cooking inspiration. Given the time of year, I had originally wanted to make pumpkin quinoa muffins. But after 4 attempts in the last week I’ve had to admit to myself that the only recipe I’ve perfected has been one for banana quinoa muffins… at least they have pumpkin seeds in them, making them semi-seasonal! Don’t worry, pumpkin muffins will come soon, the recipe just needs to be tweaked a few more times — which means the roommates will be happy with the amount of baked goods I’ll be leaving around the kitchen.


  • 3/4 cups uncooked quinoa
  • 2 ripe bananas
  • 1/2 cup hemp milk (you can probably switch out for any type of milk; soy, almond, rice, etc.)
  • 1 egg
  • 3 tablespoons melted butter
  • 1 cup brown rice flour
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped raw pumpkin seeds


  1. Cook quinoa (remember 2 parts water to 1 part quinoa!) and set aside
  2. Whisk egg and mix in bananas, milk and melted butter
  3. Combine dry ingredients and chopped pumpkin seeds
  4. Combine all dry and wet ingredients and stir in cooked quinoa
  5. Pour batter into greased 12-cup muffin pan
  6. Bake at 375 degrees for 18 minutes


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Stuffed peppers are one of those dishes that is surprisingly easy to make but looks so exquisite and classy when it’s done. I was inspired by the beautiful red peppers at farmers market. They were huge and, being organic, had just the right amount of imperfection to add to their natural beauty.

This recipe calls for a bit of gorgonzola, which gives the peppers a noticeable bite. I have in the past however switched out for other cheeses that can maintain their taste even in a complex dish, like feta or chevre.

I served my stuffed peppers with a side of cooked sweet potato, mashed with a bit of garlic and olive oil; the color contrast on the plate was beautiful. It’s always fun to play with what you put on the plate; it’s like having a canvas and palette of paints in front of you.


  • 1 cup quinoa (1/2 red, 1/2 white)
  • 3 large peppers (or 4 medium)
  • 1/2 cup lentils
  • 1/2 large leek
  • 6 mushrooms, chopped
  • 2 cloves garlic, crushed
  • 3 tablespoons fresh basil (or 1 tablespoon dry)
  • 1/2 cup toasted hazelnuts, finely chopped
  • 1/4 teaspoon nutmeg
  • 3 tablespoons gorgonzola (or more if you want a stronger taste)
  1. Cook quinoa and lentils separately and set aside
  2. Rinse peppers and slice off top — about a 1/2 inch down — in order to make a sort of hat that can sit on top of the pepper. Clean out the inside to get rid of any seeds.
  3. Saute mushrooms, garlic and basil
  4. Mix saute with quinoa and lentils
  5. Add hazelnuts and gorgonzola
  6. Stuff peppers with mixture and place in pan. Make sure that the peppers are standing upright; if the peppers don’t stand by themselves, squeeze them into a smaller pan.
  7. Bake at 375 for 35-45 minutes.

Bon appetit!

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Now that I have this blog it’s time to get creative! Last Sunday B — the man who is happy to support my quinoa obsession — and I decided that meant quinoa burgers. It took a bit of web surfing, but after deciding that I didn’t want the vegan recipe, and I wanted to keep the burgers gluten free (had to switch out the standard bread crumbs), I decided on my own version of the recipe and went for it.

Although I am calling them burgers, they’re felt more like falafel while I was making them. I made them rather small, but if you want to go for the all out burger feel, you can make the patties bigger. The end product was dense and delicious; certainly packed full of protein thanks to the quinoa/bean combination.

To make the meal even more decadent, we topped the burgers off with homemade guacamole


  • 1 cup uncooked quinoa
  • 1/2 baked yam
  • 1 finely grated carrot
  • 1/4 cup chopped cilantro
  • 1/2 can organic black beans
  • 1 egg, beaten
  • 1/2 cup buckwheat flour
  • 2 cloves of garlic
  • 1/2 of a white onion (I used a Walla Walla)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 3/4 teaspoon chipotle powder
  • a sprinkling of red pepper flakes (add more if you like things spicy!)
  • oil for frying
  1. cook quinoa
  2. mix quinoa with baked yam, carrots, cilantro, salt, chipotle powder and chili flakes
  3. sautee garlic and onions. add black beans and cumin powder mix everything together
  4. add egg and buckwheat flour to the mix
  5. make small balls and flatten into patties. to make the burgers you can either fry them in the frying pan with oil (I used olive) or bake them in the oven.


  • 2 mashed avocados
  • 1 finely chopped tomato
  • 1 clove garlic, minced
  • juice of 1/2 lime
  • salt and pepper to taste
  • chopped cilantro

throw it all in a bowl and top off the burgers!

Bon appetit!

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I have to admit that I am not usually a recipe person. Well, that’s not totally true; I look at recipes to get a feel for what I’m making, but when it comes to exact amounts of ingredients I am much more tempted to wing it. So turning a salad that I can make with my eyes closed into an actual recipe was a bit of an experience… but a good one! I made it earlier in the week so I could take pictures, but ended up making a second one yesterday to take along to a dinner party. Needless to say it was a hit.

Now for the description…

This is a just as good of a summer salad as it is for fall. The black beans give it a heartier feel, while the cilantro and mango liven it up. Originally I made it with all white quinoa, but it’s fun to throw in a little red to give the salad even more color and a crunchier feel. When I do mix white and red quinoa, I cook them both together, but add about 2 tablespoons more water.


  • 1 cup uncooked quinoa
  • 1 tablespoon olive oil
  • dash of salt
  • 1 can organic black beans
  • 1 can organic corn
  • 1/2 red pepper, cubed
  • 1 medium tomato, diced
  • 2 green onions, diced
  • 1/2 mango, cubed
  • 1/4 of a cup chopped cilantro (add more if you’re a cilantro freek like myself!)
  • juice of 1 lime
  • 1/4 teaspoon cayenne pepper


  1. Bring 2 cups of water, olive oil, salt and quinoa to a boil, turn down and simmer for about 15 minutes or until quinoa has fluffed up and all water has cooked off. Let cool.
  2. Combine rest of ingredients in large bowl
  3. Mix lime juice with cayenne pepper and pour into bowl
  4. Add quinoa to rest of ingredients

Serves 6-8.

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