Turmeric Quinoa

A super easy, healthy, and elegant looking quinoa dish with fresh tricolor tomatoes and cilantro seasoned with citrus and turmeric spice; a spice that produces mood boosting properties.

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I’ve been using turmeric in  my cooking even before it became popular.  I didn’t think much of its benefits at that time.  I just love the spiciness and the intense color.  I have a recipe that I made a long time ago that my husband was crazy about.  A friend of mine mentioned turmeric and its benefits and suggested that I should add it in my tea.  I read in “First Magazine” that a teaspoon added to your daily diet will make you feel perkier.  According to Nancy Lonsdorf, M.D., author of The Ageless Woman, turmeric is rich in curcumin, an antioxidant that helps you produce more mood-boosting serotonin and dopamine.  So, I have been using it in my cooking more often now than before.

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Look at how gorgeous this dish is.  This would be a great accompaniment of Chicken Cutlets with Tahini sauce to serve at parties. Beautiful!

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Let’s make it.

Please note the chicken stock I used  only had 140 g of sodium per cup.  If you are using a chicken stock that is higher than 140 g, then adjust the seasoning.

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For the Quinoa

Ingredients:

  • 1 cup quinoa (red and white)
  • 2 cups Wegman’s organic chicken broth
  • 1 1/2 teaspoons chicken bouillon powder
  • 1 teaspoon ground turmeric spice
  • 2 tablespoons unsalted butter or olive oil (I used extra virgin olive oil)

Directions:

  1. Combine quinoa, chicken broth, chicken bouillon, turmeric  and butter or olive oil in a medium pan over medium heat.
  2. Cover and bring to a boil until almost all the liquid is absorbed about 15 minutes.
  3. Turn heat to very low setting and let it cook until the remaining liquid is absorbed about 11 minutes.
  4. Turn off the heat and let stand.  Meanwhile make the tomato mixture.

Tomato mixture:

Ingredients:

  • 10 cherry tomatoes (or more), halves
  • 1/4 cup chopped or chiffonade cilantro
  • 1 teaspoon fresh squeezed lemon juice
  • pinch of salt
  • dash of black pepper

Directions:

  1. Combine tomatoes, cilantro and 1 teaspoon of lemon juice in a small bowl.
  2. Season with a pinch of salt and a dash of black pepper.
  3. Toss to combine, set aside.

Scoop the quinoa from the pan and place in a medium serving bowl.  Drain the tomato mixture.  Add to the bowl with quinoa.  Mix and enjoy.

Below is a turmeric quinoa made on a different date.  I added different tomatoes and avocado.   It was tasty.  Squeeze lime over it.  Mix and enjoy.

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Just in case you are wondering, this photo was taken with a flash. Big difference compared to the photos above taken with natural light.

UPDATE:  MARCH 14, 2014

To show you just how elegant this dish is along with the Baked Chicken Cutlet with Tahini Sauce, here’s a picture taken with natural light just recently.  My guests loved them, especially the Spring Salad with chicken cutlet and Tahini sauce.  I agree.  They were very delicious!

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Turmeric Quinoa, Spring Salad with Baked Chicken Cutlet in Tahini Sauce, Dark Chocolate Truffles, and Fresh Organic Carrot Juice.

If you like this post or my blog, don’t forget to Subscribe and Follow to get the latest recipes.   There are more original recipes coming your way.  However, please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a fantastic weekend!

©annascuisine.wordpress.com (2014)   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.

Lemon, Garlic, and Herb Baby Petite Mushrooms

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

You don’t have to drown the mushrooms with butter to have a delicious and flavorful outcome.  All you need is to have the right elements to complement them.

IMG_20140116_164714_020Mushrooms are good for you, but for some strange reasons so many people actually don’t like them.  Not my family.  We love mushrooms;  cooked or not, we eat them.  Mushrooms are great addition in any salad.  They are high in chromium, an important mineral that helps aid with weight loss.  It helps maintain normal blood glucose level.  You can find out the many health benefits of button mushrooms here.

I was glad that I didn’t have the one ingredient I needed to cooked this mushrooms tonight.  Otherwise, I wouldn’t have discovered that thyme is the best substitute.  Thyme has this intoxicating mint scent that I love so much.  I was thinking, if it’s flavorful enough with steak, I am sure it would be great with mushrooms too.  I was right.  It’s actually the best element to complement the mushrooms than parsley.   The thought of  mushrooms, roasted garlic,  onions and thyme sauteed in butter and olive oil seasoned with salt and pepper just makes me drool.   Can you imagine a large serving bowl full of these flavorful baby petite button mushrooms sprinkled with more fresh thyme and lemon zest?  This delicious mushroom recipe made it in my “party food” list.   They’re just too good to pass up.

A very good variation to this recipe to is to combine all ingredients and roast the mushrooms in the oven.  You can also use the elements used in this recipe for chicken and beef.  A very delicious meal for the entire family to enjoy.  I will have to try it some time and will update this post later on.

Ingredients:

  • 12 oz. cleaned baby petite button mushrooms or baby Bella mushrooms
  • 1/2 tablespoon fresh thyme, plus more for garnish
  • 5 cloves garlic, finely chopped
  • 1/4 cup chopped onions
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • zest of 1 lemon, divided
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • lemon for garnish

Preparation Methods:

  • Heat a skillet over medium heat and coat with olive oil when hot.  Add the butter.  Swirl the skillet  for the oil and butter to combine.
  • Saute garlic and onions until garlic turns lightly brown and onion are translucent.
  • Add the mushrooms, thyme, and 1/2 of the lemon zest.  Season with salt and pepper.  Stir-fry to combine.  Leave and do not stir until mushrooms turn brown.
  • Add the fresh lemon juice.  Stir-fry until well combined.  Garnish with lemon slices and fresh thyme and lemon zest.  Serve warm.

©annascuisine.wordpress.com (2014)   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.

Pesto Tomato and Quinoa Salad

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!

These tomatoes are so brilliantly red, sweet, and delicious and were handpicked right from the vine.   They looked very ripe, but still have the crunch when you take a bite which is really refreshing.  You can also use this salad as stuffing for grilled cheese sandwich, which by the way, the best stuffed grilled cheese sandwich I’ve ever had.  See recipe below.

I have been circling around the kitchen trying to look for something to eat for breakfast.  I see oatmeal, pancakes, cereal, just the typical food everyone normally consumes everyday.  But, I wanted something refreshing without leaving me that feeling of “I want something else”.  Then I saw these brilliantly red tomatoes screaming to be eaten.  However, they looked too beautiful to eat.  :D

I normally use tomatoes when I make salsa or sandwiches for my family, but that’s going to be a lot of sandwiches if I have to use all these tomatoes.  I don’t have that many people to feed.  I don’t feel like making salsa today either.

While I was cooking an egg for breakfast,   I remember my mother would always make tomato salad to complement eggs and seafood anytime of the day.  It was so refreshing and I thought it would go very well with the boiled egg.  Then the quinoa and pesto came to mind.  When I’m a bit downcast, I cook and eat rice with anything.  It’s my “go to” comfort food in time like today.  To substitute rice, quinoa would be it.  I bought some “ready-to-eat” quinoa the other day and it would be a perfect addition to the tomato salad and the basil pesto as the perfect seasoning.  A superb outcome.  This would be a great side dish to seafood and chicken or better yet, stuffing in between grilled cheese sandwich.  🙂

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Ingredients for the salad:

  • 1 serving of cooked quinoa
  • 1/2 cup basil pesto
  • 3 large vine ripe tomatoes
  • 1 boiled egg
  • salt and pepper to taste

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Preparation Methods:

Cut the tomatoes in bite pieces.  Place in a bowl.  Add the basil pesto.

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Mix until well incorporated.

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Add the quinoa.

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Mix well to combine.

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Serve with boiled eggs.   Smile it’s good for you :)

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Stuffed Grilled Cheese Sandwich

Ingredients:  2 slices multigrain bread, 2 tablespoons pesto basil, 1 slice cheddar cheese, 1 creamy white cheese, pesto tomato and quinoa salad, butter.

Preparation Methods:

  • Butter one side of bread.  Add and layer pesto sauce, white cheese, cheddar cheese, tomato and quinoa salad and another  creamy white cheese.
  • Place the bread with the butter side down on the skillet and cook over very low heat.
  • Put the other bread on top of the cheese.  Press down the bread to flattened (Panini style) while cooking.   When the bread at the bottom turned brown, butter the top side of the bread. Flip over to the other side.
  • Cover the skillet with a lid.  (This will melt the cheese faster)
  • Brown until the cheese is all melted.

I was supposed to give my husband the other half of the sandwich, but it was so good I ended up eating the entire sandwich. 😀

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As I was editing/proofreading my post, my husband saw the pictured above. He asked why I didn’t make one for him.  I scrolled back up and had him read my comment (above the picture).  He said he really wanted one because it looks so good.  To compensate, I went down to the kitchen and made one.  Fortunately, I had one scoop of the tomato and quinoa salad left. I used a slice of white bread and a slice of multigrain bread.  He’s eating it as I try to finish this post. 🙂  Here’s the other half of what I’ve made for him.   This gives me an idea about breakfast tomorrow.  Mmm…I’m definitely making it!  🙂

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Shrimp Pesto Fried Rice

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This is a Euro-Asian inspired fried rice.   Besides the Chicken Congee soup, I found myself making fried rice whenever I am feeling under the weather.  I wasn’t going to blog about it, but I found myself taking pictures just in case.  And I am glad I did because this dish is easy and too tasty not to share.  I almost ate the entire servings.  I couldn’t stop eating it.  😀

Prepare the ingredients.

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*Note:  I decided not to add the egg, but you can add it if you prefer.

Ingredients:

  • 2-3 servings of steamed white rice or brown rice
  • 5 jumbo shrimp, peeled, deveined and cut in bite pieces or 1 1/2 cups shredded roasted chicken breast
  • 1/2 cup pesto (3/4 cup if you are using chicken)
  • 1/2 medium red bell peppers, diced
  • 3 cloves garlic, finely chopped
  • 3 sprigs of green onions, cut about 1/4 inch
  • 1/4 of 1 medium onion, diced
  • Italian parsley leaves for garnish, chopped
  • 1 egg, scrambled (optional)
  • salt and black pepper to taste
  • lime

Preparation Methods:

Heat skillet over medium heat and coat with oil when hot.  Add garlic, white and green onions, and bell peppers.  Saute for 1 minute.

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Push them to the side of the skillet and add the shrimp.  Sprinkle with a pinch salt and pepper.  Stir-fry until opaque.

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Add the steamed white or brown rice and pesto.

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Mix until well incorporated.

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Transfer into a serving platter and squeeze lime over rice and sprinkle with chopped Italian parsley.  Serve warm.

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If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a fantastic day!

©annascuisine.wordpress.com (2013)   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.