Coconut Quinoa Granola

I wanted to thank you guys for letting me enter wedding mode last post.  But I feel I should warn you, it was only the tip of the iceberg.  And now the ice has broken and something I tried to keep away from this space has come into it anyways.  And let's face it, it won't go away.  Besides, the way I was keeping it out of this space was by physically not being in this space as well, which was not as much fun for me.  So, now the two world's shall collide.  Wedding planning and food.  Registries and recipes.  Guest lists and granola.

I am nothing if not a master of smooth lead in's...

I am a firm believer that something made from scratch in your own kitchen is certainly better for you than the store bought equivalent.  Homemade chocolate chip cookies must be better for you than Oreo's and are certainly better for me than the bag of Twizzlers pull and peel's that I have hidden in my desk at work.  Yes, you need butter to make your cookies taste good, but at least there is not Red 40 added to it.  And I figure that counts for something.

The jury is still out on if this theory holds any truth or not, but I would venture to say that when it comes to the case of granola, homemade just has to be better for you.  Or at least that is what I'm telling myself as a repeatedly chomp on handfuls of this stuff.  Yes, there is oil and sugar and what not.  But I put it in there, so it must be better... Thank heavens I don't have to worry about a wedding dress fitting for at least a few more weeks.

And with that, we have come full circle.  Now it is time for me to peace out, for today?  Today is cake tasting day!!

Coconut Quinoa Granola
Adapted from Sweat Pea's Kitchen

This is a quick, easy recipe and was immediately inducted into the big green cookbook.  The great thing with most granola recipes is that it is a rough guideline.  Use whatever dried fruit you have on hand - blueberries, tart cherries (a personal favorite).  Use whatever nuts as well.  Just go with what you are feeling.

3 c. old fashioned oats
1/2 c. quinoa (uncooked)
1/4 c. wheat germ
1/4 c. pepitas (pumpkin seeds)
1/2 c. chopped almonds
1/2 c. shredded, unsweetened coconut
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. kosher salt
1/4 c. honey
1/3 c. coconut oil
1 tsp. vanilla extract
1/2 c. dried cranberries
1/4 c. golden raisins

Preheat oven to 300 degrees F.  Line a rimmed baking sheet with parchment paper.

Combine first 9 ingredients (through salt).  Spread evenly over baking sheet.  In small bowl, melt coconut oil.  Whisk in honey and vanilla extract until smooth.  Pour over oat and nut mixture.  Toss until oats are coated, then spread flat on baking sheet.  Bake at 300 for 30-40 minutes, until granola is a light golden brown.  Toss at least 4 times, to ensure granola does not get burned in spots.

Once golden brown, remove granola from oven and add cranberries and raisins.  Toss to combine.  Let cool.  To store, keep in airtight containers.

Southwestern Quinoa Chili

Last night, I made quinoa again.  And beyond all my reasonable assumptions, my actual enjoyment of quinoa still remains.  I really liked my quinoa chili (even if it was supposed to be a salad...).  And now I am truly stumped.  I was sure that the first time I liked quinoa, it was a fluke.  You see, my two previous attempts of liking quinoa (pre-blog) failed miserably.  I'm talking end-up-in-the-trashcan-and-don't-even-get-me-started-on-how-much-I-hate-throwing-good-food-away kinds of fail.  But I had a 27 lb CostCo bag of quinoa that prompted me to get back on the horse not only once, but twice!  And like any good magic charm #3, I liked it.  It didn't make sense, so I consequently deemed it a fluke.

But now I don't know what to think.  On one hand there are things like my tastebuds and common sense telling me that "Qunioa? Eh, it's not so bad".  And on the other hand?  That's where my inner fat girl hangs out.  The one that distrusts things that come from far away lands, things with funny names, things sworn to be superman healthy.  She's not feeling it.  She is very much "I don't even know what quinoa is".

This is the stuff that epic battles songs are written about.  Why is there never a bard around when you need one?

Angel/Demon shoulder fights aside, I suppose this is a lesson to be taken from all of this.  Don't eat quinoa alone.  Learn from my mistakes.  If you think that cooking it up in some chicken stock with a spice or two will be enough, you are setting yourself up to fail.  Throw something in there: sauteed onions, dried cranberries, fresh corn.  Top it with a dressing, or cheese, or fresh herbs.  Then eat it up, cause really, quinoa?  It's not so bad.

Southwestern Quinoa Chili
Inspried by Pixelated Crumb

This recipe was supposed to be a quinoa salad.  For starters, my patience got the better of me.  I didn't completely drain my beans and tomatoes.  I didn't wait for the quinoa to cool.  I threw it all together in about 20 minutes (plus unloaded my dishwasher!) and enjoyed it even faster.  For the spice blend, there is no need to go one a spicy spice shopping spree if you don't have the ones listed.  Sub in chili powder and cumin as needed for whatever you don't have.  Also, I used chipotle pepper flakes because I have a large jar of them that I never use.  Good old regular red pepper flakes will work just as well!

1 c. quinoa, uncooked
2 c. chicken stock
1 can black beans, drained
1 can green chiles
1/2 red onion, chopped
2 garlic cloves minced
1 Tbsp. grapeseed oil
1 1/2 c. frozen peas, thawed
1 can diced tomatoes

Dressing:
1/4 c. red wine vinegar
1/4 c. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. chipotle pepper flakes
1/2 tsp. cumin, heaping
1/2 tsp. chili powder
1/4 tsp. Hungarian paprika
1/2 tsp. ancho chili powder
1 tsp. dried oregano

Thoroughly rinse quinoa in a strainer.  Transfer to large sauce pan over medium heat.  Toast quinoa 2-3 minutes, until a darker tan in color and toasted in smell.  Add chicken broth and bring mixture to a rapid boil.  Cover, reduce heat and let quinoa simmer for 15 minutes, until quinoa "tails" start spiraling away from the grain. If liquid remains, drain (doesn't need to be drained completely) and fluff quinoa with a fork.

In large skillet, heat grapeseed oil (or canola, grapeseed is my new workhorse though).  Sautee garlic and onion for 2 minutes, until fragrant and onions are translucent.  Add beans and green chilies.  Cook for 5 minutes.  Meanwhile, combine dressing ingredients in small bowl and whisk well.

Combine cooked bean mixture, tomatoes, peas and quinoa.  Pour dressing over top and toss to combine.  Serve in bowls topped with queso fresco (or feta) and some crusty bread if you have it.

Green Chiles & Corn Stuffed Tomatoes

Yum!

That's right. No story, no random paragraph of intro. No complicated analogy. Just, Yum! Because Yum! was unexpected, but Yum! was what we got. Who would have guessed it?

Because, when I tagged this in this month's CL issue, yum! wasn't what I was expecting. What I was expecting was healthy, filling, tasty.  All of which this was.  But inhalable goodness?  I never would have guessed it.

Even more amazing is that is in fact quinoa stuffed in those tomatoes. Quinoa! I’ve tried to like quinoa for awhile now.  Ben bought me a giant Costco bag worth way back when I lived in Greenville.  And, well, I wanted to love it.  I tried to love it. And I failed, miserably. But now, now I actually have a way to use my 27 lb. bag of quinoa. And enjoy it. Who would have guessed it?

Green Chiles and Corn Stuffed Tomatoes
Adapted from CL's June 2012 issue

I cut this recipe in half because I wasn't sure on how well the leftovers would hold up.  I plumped it back up to it's original size just for you though.  Oh, also important, for a true meatless main dish, do not use chicken broth.  Use vegetable broth or water.  I'm still calling this meatless because there is no actual meat, but I wouldn't use that logic with your local vegetarian.  Also, this is a bit time consuming!  So as a heads up, plan for at least an hour, start to finish, maybe even longer.  Enjoy!

6 large tomatoes
1 tsp. salt, divided
1 c. uncooked quinoa
1/2 c. chicken broth
2 poblano chiles
4 ears fresh sweet corn
1 large onion, chopped
1 tsp. dried oregano
1 tsp. cumin
1 Tbsp. extra virgin olive oil
Juice from 1 lime
1/4 tsp. ground pepper
4 oz. colby-Jack cheese, shredded (~1 c.)

Wash tomoatoes well.  Slice tops off.  Using a large spoon, gently scoop out tomato insides and reserve.  Leave shells in tact.  Sprinkle 1/2 teaspoon salt into empty tomatoes, and invert on wire rack over paper towels to dry out for 20-30 minutes.  Using fine mesh sieve, drain tomato pulp for juice (you are aiming for 1 cup of liquid here!)  Reserve liquid and discard pulp.

Rinse quinoa once or twice, using sieve.  In medium sauce pan, combine quinoa, 1 cup of tomato juice, 1/2 cup chicken broth (if you don't have 1 cup of tomato juice, add chicken broth or water to make 1 1/2 cups liquid), and remaining 1/2 teaspoon of salt.  Bring to a boil.  Cover, reduce heat and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.  Fluff with fork.

Preheat broiler.  Cut poblano chiles in half.  Discard seeds and membranes (leave membranes if you want more heat).  Place cut side down on foil lined rimmed baking sheet.  Flatten with hand.  Broil for 8-10 minutes, close to heat, until chiles are black.  Remove and place in paper bag (this will help with peeling!).  Meanwhile, cut corn from cob.  Combine with onions.  Spread out on same foil lined rimmed baking sheets and broil for 8-10 minutes, stirring a few times.

Remove chiles from paper bag.  Peel ski from chiles and chop.  Add broiled corn and onions.  Mix together with oregano, cumin, oil, lime juice and pepper.  Combine corn mixture with cooked quinoa, mixing well.

Turn oven down to 350.  Dry out tomato shells with paper towels and place on foil lined rimmed baking sheet.  Stuff quinoa mixture equally into tomato shells, really packing in as necessary.  Divide cheese equally among tomatoes, patting to secure on top of tomatoes.  Bake in oven at 350 for 15 minutes.  To brown cheese on top, place under broiler for a few minutes.  Serve warm!