A Bowl of Grains

Organic quinoa with organic kale, mixed with roasted garlic and olive oil flavored couscous, mixed with sauteed bell peppers.

This vibrant bowl of grains is full of health benefits such as protein, fiber, complex carbohydrates, Vitamin B, C, iron, folic acid, potassium, and cancer-fighting properties; great to serve on-a-budget parties, not to mention tasty and delicious!


“A faithful friend is a secure refuge; whoever has found one, found a treasure. ~ Sirach 6:14”

I am truly blessed with such great friends.  They brought so much joy and happiness in my life.  They each hold a special place in my heart.  One of them turned 50 a few weeks ago.  Her name is Juliet Shirey.  She is such a beautiful human being.  She is such an inspiration.  Her love is unconditional. She accepts you as you are; who’s always there; doesn’t expects anything; never changing as the season does; keeps you in her prayers; who always seems to know when you’re facing challenges, picks up the phone and call you and sends you encouragement messages; lifts you up when you are feeling down; who never cast you aside when a new friend comes along.  She is a treasure to behold.  She has been such a blessing to us.  My family and I thank God for her and her family always.

We hosted a potluck party and invited some of her friends.  I made her birthday cake and cupcakes. It was a lot of work, but I managed to pull it off.   With the help of our dear friends, the party was a success.  We all had a great time. It was a memorable night. It is such comfort to have a circle of great friends.  I thank God to have them in my life.

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One of the dishes I served at the party was organic Red quinoa with organic kale, roasted garlic and olive flavored couscous with sauteed garlic, onions and bell peppers.  It was very simple and fast.  My friends repeatedly complimented on how tasty and delicious it was.  I agree with them.  This dish is absolutely addicting I could eat more than a bowl. I crave it all the time.  It’s my most favorite go-to carbs recipe ever.   If you are hosting a party and you don’t have enough time or you wanted to accommodate a large crowd with a tasty, delicious and healthy starch, this is it!  Just double the recipe to accommodate your guests. Or, you can serve it to your family; just freeze any left over.

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  • 3 bags (10 oz. each) of frozen cooked organic quinoa with kale (see notes)
  • 2 boxes (5.8 oz/164 g) of couscous ( Roasted garlic and Olive oil flavor)
  • 8 cloves garlic, minced (see notes)
  • 1 small onion, finely chopped
  • 3 large tricolor bell peppers (red, orange, and yellow), diced (see notes)
  • 1/2 teaspoon chopped fresh rosemary (see notes)
  • salt and pepper to taste
  • 1-2 tablespoons olive oil
  • lime wedges (optional)


  1. Follow the recipe directions on the box for couscous; set aside.
  2. Heat oil in a large, deep saute pan or a wok over medium heat.
  3. Add the garlic and onions together. Saute until the onions are translucent and the garlic is fragrant.
  4. Add the rosemary and bell peppers and saute until the bell peppers are somewhat tender about 1 minute.  Season with salt and pepper.
  5. Add the frozen quinoa and cooked couscous. Stir until well mixed and the quinoa is heated through.
  6. Transfer in a large, decorative bowl.  Served with lime wedges.


  • You can purchase the quinoa at Costco in the frozen aisle section.
  • This recipe may seem to have a lot of garlic, but it’s actually not too obvious.
  • Do not omit the bell peppers.  It’s what gives this dish a distinct flavor and makes it very tasty and delicious. I tried making it without the bell peppers and it didn’t taste quite the same.
  • Don’t add too much rosemary.  You don’t want to overwhelm the dish.

I hope you will give this recipe a try.  This recipe serves 15 people.  It’s perfect at any gathering.  I am sure you will receive an endless compliments. A friend of mine has been waiting for this recipe.  She was ecstatic when I told her I’m working on it. Celia, your wait is over.  Thank you for being patient.  Enjoy it with your family, guests, and friends. 🙂

That is all for now.  Thank you for reading and stopping by.  Until nex time!  Don’t forget to Subscribe or Follow to get the latest recipes.  Keep warm and be safe!  Have a blessed Sunday!


©annascuisine.wordpress.com (2014-2015)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.


Meatless Bibimbap Rolls

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Quinoa, scrambled egg whites, watercress, pickled cucumber, bean sprouts, and kimchi in rice paper wrappers.  Meatless but packed with protein  and fiber.  Oh, so good!

This idea had been in my mind for a while and would not just go away, so I decided to blog about it.  As soon as I discovered quinoa and its benefits, I thought of substituting rice in Bibimbap recipe with quinoa and eggs whites instead of  whole eggs, omit the meat and wrap them with rice paper.  I can make them ahead of time, cover with damp cloth and just grab one whenever I get hungry.  But, I dismissed the idea because I didn’t feel like making them at that time.   However, I am constantly reminded of it that I finally made them today.  A perfect, healthy “grab-and-go” food.  These healthier version of Bibimbap is sure a crowd pleaser among Asians and a new favorite to vegetarians. 🙂

You can omit the kimchi if you don’t like it spicy.   The good thing about kimchi is you can store it in the fridge for  a very long time.   As for the other ingredients, I have some leftover rice paper wrappers that’s taking up space in my pantry and I really don’t want to keep them for a very long time.   I didn’t add any red pepper paste simply because I didn’t have any,  but still tasted good without it.  The seasonings in watercress, pickled cucumber, kimchi, and eggs were sufficient for me, but you can add the paste if you prefer or serve it on the side.  You can either have them as an appetizer, lunch, snack, or if you are adventurous like me, you can have them for breakfast as well.  🙂

A good variation for meat lovers is to add beef cooked in bulgogi sauce or chicken, tofu, and shrimp for seafood bibimbap.  🙂


  • 3 egg whites, scrambled
  • olive oil
  • 1 bunch of watercress
  • Sesame oil
  • Cooked quinoa
  • Sesame seeds
  • salt to taste
  • store-bought pickled cucumber
  • prepared bean sprouts
  • prepared Kimchi
  • Rice paper
  • A bowl (large enough to fit the rice paper wrappers) of warm water
  • Red pepper paste (available at Asian food markets)

Preparation Methods:

  • Heat skillet over medium heat and coat with Sesame oil when hot.  Add the watercress and stir-fry until somewhat wilted.  Season with salt and sprinkle with Sesame seeds.  Remove and set aside.
  • In a separate skillet over medium heat, cook the eggs using the olive oil and season with salt.  Remove and set aside.
  • Make the Bi Bim Bap rolls.
  • Working one at a time, moisten rice paper by  dipping it in warm water.  Remove and place in a clean surface or a cutting board.
  • Fill and layer the quinoa, eggs, watercress, cucumber, bean sprouts, kimchi and red pepper paste.
  • Fold the rice paper wrapper over and roll once.  Fold both sides and roll all the way.  Lightly press down to seal the roll.
  • Cut in half or as is.  Share and enjoy! 🙂


Simple Breakfast

Craving carbohydrates and eggs for breakfast?

I was.  And I was thinking of the tofu salad I made with pesto.  I have weird cravings from time to time.  I would eat food for breakfast that are meant  for lunch or dinner.  While I was mixing the ingredients, I thought well, it would be weird if I put an over easy egg, but why not try it anyway?


Rice is a staple food throughout Asia.  Eating rice most of your life, makes you crave it no matter how hard you try to avoid it or remove it from your diet.   Thank God there’s quinoa, a healthier substitute.  At least you’re not just consuming empty calories.  It’s now my  fave carbohydrates. 🙂


  • 1 egg, cooked to your personal preference
  • 1 cup cooked quinoa
  • 14 oz. firm or soft tofu, cubed to bite pieces
  • prepared pesto
  • salt
  • tomatoes, coarsely chopped (optional)

Put cubed tofu in a bowl.  Add prepared pesto in a bowl with tofu.  Season with salt according to your taste and toss to incorporate.  Arrange and layer quinoa, a scoop of tofu with pesto, and the over easy egg.  You can add tomatoes and other toppings if you so desire.  Enjoy.

©annascuisine.wordpress.com (2013)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.