Stuffed Round Zucchini with Pesto Quinoa

DSC_0113

 

recettebilingue

What do you love the most about seasons? Is it the changing weather, temperature, fashion, or the color of the leaves in the trees? For me, it’s the flavorful seasonal produce that come with each one of them. Throughout the Spring season specifically, many of my favorite fruits and vegetables become perfectly ripe. That’s when I like to spend some time at the grocery store, and get lost in the fresh produce aisle. As I was walking there the other day actually, I saw a cart filled with round zucchini and couldn’t resist. They looked so good, and round, and green, and perfect. Don’t you agree?

Continue reading “Stuffed Round Zucchini with Pesto Quinoa”

Couscous Tabouli and Homemade Hummus

DSC_0343recettebilingue

I know I’ve already told you that Asian cuisine (and all kinds of it!) ranks among my favorite types of food, but Lebanese comes as a close second. Growing up, I was fortunate enough to have two great Lebanese restaurants right by my house. My mom and I would often get it to-go, and our go-to order always had our all-time favorites: Keftedes (meatballs), Hummus, Baba Ganouj (broiled eggplant) and Tabouli.

Continue reading “Couscous Tabouli and Homemade Hummus”

Veggie Chili with Quinoa, Mixed Potatoes, Carrots, and Beans

DSC_0029-2

I know what you’re probably thinking: “Who eats chili during Spring season?” Well, if you knew Philly weather right now, you’d understand. It’s been cold, rainy, gray, and anything but spring-like. So when the weather brings me down, my favorite way to warm up is to eat a big bowl of soup, or chili. These are my go-to options, and since I’ve already posted a soup recipe, I thought I’d share a chili one for today. This veggie version really hits the spot, and the beans and potatoes completely make up for the meat. Though the list of ingredients may look slightly intimidating at first, it’s a mix of canned ingredients, and common fresh produce. Plus, the recipe is basically a “one-pot stop”, and the only tough thing is to wait for it to cook, and hold yourself from eating out of the pot when your whole house starts to smell deliciously yummy. Bon appétit!

DSC_0007-2

Recipe inspired by Ambitious Kitchen.


Prep Time: 40 min

Ingredients: Serves 2 people (at least)

  • 1/2 cup dried quinoa
  • 1 cup water
  • 1 tsp olive oil
  • 1/2 small onion
  • a handful of baby carrots
  • 1/2 can tomato sauce
  • 1 can black beans
  • 2 cups vegetable stock
  • 1 small yellow potato
  • 1 small sweet potato
  • a pinch of nutmeg
  • a pinch of cumin
  • a pinch of cinnamon
  • salt, pepper to taste
  • plain yogurt (optional)

Directions:

  1. Cover the dried quinoa with a cup of water, and cook until the liquid is absorbed and the grains are tender (about 15 minutes).
  2. Meanwhile, chop the onion and the carrots in small pieces. Heat the olive oil in a large pot, and add the diced onion with the carrots and some salt. Sauté until the onions become translucent and soft.
  3. Next, add the tomato sauce, black beans, vegetable stock, quinoa, and spices. Bring to a boil, and then reduce the heat before you add the mixed potatoes. Bring back to a simmer, cover, and let it cook until the potatoes are done (about 30 minutes).
  4. To plate, scoop the chili in a bowl, and top with a dollop of plain yogurt, fresh salt and pepper, and a healthy drizzle of olive oil!

(Post) Winter Quinoa Salad

DSC_0163

Though it’s officially spring season, the weather here in Philly is still on the wintery side. It seems fitting to celebrate this new season with a wintery dish. Quinoa bowls are always amazing when it comes to warming you up. They’re hearty, healthy and make you feel good inside. This specific bowl is amazing thanks to the refreshing apple cider vinaigrette. It adds a nice fruity taste to the delicious caramelized vegetables. As per usual, I roast my veggies in big batches over the week end so that this type of recipes only take me 10 minutes to prepare on week days. This recipe is perfect if you want to indulge in a wintery dish on this cold spring beginning, or if you feel like trying a new quinoa dish. Bon appétit!

DSC_0178

DSC_0154-2


Prep Time: 15 minutes (with pre-roasted veggies) or 40 minutes

Ingredients:

  • 1/4 cup quinoa
  • 1/2 cup water
  • 1/2 cup cauliflower
  • 1/2 cup butternut squash
  • 1/2 carrot (sliced in ribbons with a vegetable peeler)
  • 1/4 cup diced pancetta
  • salt, pepper to taste

Apple Cider Vinaigrette:

  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1/2 tbsp dijon mustard
  • salt and pepper to taste

Directions:

  1. If you haven’t pre-roasted your vegetables, preheat the oven to 400°F. Toss the cauliflower, butternut squash and carrot ribbons with olive oil and roast until tender and caramelized (about 40 minutes for the cauliflower and butternut squash, and 4 minutes for the carrot ribbons).
  2. Cover the dried quinoa with ½ cup water, and cook until the water is absorbed and the grains are tender (about 15 minutes).
  3. Meanwhile, cook the pancetta until brown and slightly crispy, in a dry pan over medium-high heat. This should take about 5 minutes.
  4. Make the apple cider vinaigrette by mixing the mustard and apple cider vinegar together first. Then add the olive oil and mix until homogeneous.
  5. When the quinoa is ready, add it to the bowl, and toss with the dressing, crispy pancetta and roasted cauliflower, butternut squash, and carrot ribbons. Adjust the seasoning and enjoy!

“Red Quinoa” with Brussel Sprouts and Prosciutto

DSC_0026

As you already know, I recently discovered the joys of homemade Pesto Rosso. Since I made a little extra for the Caprese recipe I posted last week, I thought I’d use the rest in a batch of quinoa. Hence the “red quinoa” title. This recipe came together unexpectedly, as I used random ingredients that were sitting in my fridge. I’ve been so busy since last Friday that I haven’t had the time to go grocery shopping once (which further explains this “melting-pot” type of dish). It turned out to be delicious though! The onions, brussel sprouts and prosciutto were so good together that they could easily be eaten as a separate side dish! You can also omit the Pesto Rosso altogether and it’ll still be a great bowl of quinoa with veggies and crispy smoked ham. All in all, this dish made for a perfect quick and easy lunch. Bon appétit!

DSC_0015


Prep Time: 15 min

Ingredients:

  • 1/4 cup quinoa
  • 1/2 cup water
  • 1/2 cup brussel sprouts (sliced)
  • 1/4 yellow onion
  • 1 slice of prosciutto (or bacon)
  • 1 serving of pesto rosso
  • crumbled feta cheese (optional)
  • fresh basil (optional)
  • salt, pepper to taste

Directions:

  1. Cover the dried quinoa with ½ cup water, and cook until the water is absorbed and the grains are tender (about 15 minutes).
  2. Meanwhile, heat up olive oil in a pan. Roughly chop the onion, slice the brussel sprouts and let everything cook on medium-high heat until lightly brown. Add a splash of water and let it evaporate to further soften it all. Add the strips of prosciutto and let it cook for another minute.
  3. When the quinoa is cooked, toss with the pesto rosso, prosciutto and caramelized brussel sprouts and onions. Top with chopped fresh basil, and some crumbled feta cheese.