Quinoa Sweet Potato Rounds

Quinoa Sweet Potato RoundsI had no intention of these turning into anything remotely blog-worthy. It was one of those nights when you’re way too lazy to go grocery shopping, also too lazy to walk a block to the nearest restaurant, and too impatient to wait an hour for delivery. Which is pathetic. But we’ve all been there. (I hope?)

Quinoa Sweet Potato Rounds

I had this in my kitchen to work with: a two-month-old sweet potato, a zip-loc bag of frozen banana chunks, olive oil, some dried cranberries, pecans, a nearly empty tub of hummus, a couple stray chives, an avocado that won’t be ripe for another three years, and quinoa. I nixed the bananas and rock-hard avocado, and surprising made something so delicious with the rest that I couldn’t resist photographing it and sharing it with you all.

Quinoa Sweet Potato Rounds

This would work great as a finger food at parties or as an appetizer. It also made for a delicious dinner. As I mentioned, I totally just slapped this thing together, so my ingredient measurements aren’t exact (which is fine, you don’t need to be).

Quinoa Sweet Potato Rounds

Quinoa Sweet Potato Rounds

Yield: 12 rounds (depending on size of potato)

Quinoa Sweet Potato Rounds

A vegan, gluten-free finger food, snack--or meal!

Ingredients

  • 1 sweet potato, peeled and cut into ¼” slices
  • 1/3 cup dry quinoa
  • A couple spoonfuls of hummus (I used classic/plain)
  • Handful of crushed pecans
  • Handful of dried cranberries
  • 3 chives (green part only), chopped
  • Extra virgin olive oil, salt and pepper to taste

Instructions

  1. Toss the sweet potato slices in a little bit of olive oil, salt and pepper. Place on a baking sheet in the oven at 400 degrees for 20-25 minutes (after 10 minutes, flip them over).
  2. While the sweet potato bakes, cook the quinoa (bring ½ cup water to a boil, add in the dry quinoa, bring down to a simmer until fluffy—about 10-12 minutes). Stir in a little olive oil to prevent it from sticking to the pan.
  3. Once the quinoa is cooked, stir in a couple spoonfuls of hummus. Mix in the cranberries, pecans and chives.
  4. When the sweet potato rounds are done, top each one with a spoonful of the quinoa mixture.
http://pumpsandiron.com/2014/01/28/quinoa-sweet-potato-rounds/

Have you had any accidental kitchen successes?

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Avocado Pesto Sauce

Avocado Pesto Sauce Recipe
If you follow me on Twitter, you may have seen this recipe coming…

In my world, adding avocado to just about anything (cereal not withstanding) makes it better. I loved the creamier texture and taste it gave to this otherwise basic pesto recipe. The only downside—and I mean only—is that, like guacamole, the avocado will cause the pesto to turn brown if you don’t eat it right away. This recipe makes almost 2 cups of it, so I found myself using brown leftover pesto for the rest of the week—still delicious, just not quite as pretty. You could add a little lemon juice to help offset the brown; but the easier solution is just to make less at a time.

Avocado Pesto Sauce Recipe

Avocado Pesto Sauce

Yield: 2 cups

Avocado Pesto Sauce

A creamy, healthy twist on traditional pesto sauce.

Ingredients

  • 2 cups packed basil
  • 1 avocado, pitted and peeled
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra virgin olive oil
  • 1/2 cup grated pecorino cheese
  • Salt and pepper to taste

Instructions

  1. Place all ingredients in a food processor, excluding 1/3 cup of the olive oil.
  2. Start to blend them together, slowly adding in the remaining olive oil.

Notes

The avocado (like with guacamole) will start to turn brown in the presence of oxygen. You can add a bit of lemon juice to offset this if you plan on storing it in the refrigerator, or just make less at a time. When using leftover sauce, it may be necessary to stir in some extra olive oil.

http://pumpsandiron.com/2014/01/17/avocado-pesto-sauce/

Avocado Pesto Sauce RecipeI’ve been eating this pesto sauce with spaghetti squash, spread on toast, mixed into veggie stirfries—I even added a dollop of it on top of my scrambled eggs the other morning (so good!). Make a batch, refrigerate the leftovers, and eat it all week long!

Hope everyone has a fun, healthy (semi-healthy?) weekend! :)

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Autumn Pumpkin Quinoa Salad

Pumpkin Apple Quinoa Salad with Pecans, Cranberries and Goat Cheese

Just wanted to throw up a quick post with this delicious pumpkin quinoa salad before I dedicate the rest of my day to RED SOX RED SOX RED SOX. I’m not even going to pretend like I’m some diehard baseball fan, but it’s so, SO fun having a Boston team vying for a national title (which happens like every six months in this city :)).

Pumpkin Apple Quinoa Salad with Pecans, Cranberries and Goat Cheese

I just made this today for lunch and loved it. I had literally not ONE clue what I was doing in making the pumpkin sauce, but it turned out great. Go me.

Pumpkin Apple Quinoa Salad with Pecans, Cranberries and Goat Cheese

Autumn Pumpkin Quinoa Salad

Yield: 3

Serving Size: 1 heaping cup of salad

Ingredients

  • 1 tbsp olive oil
  • 1 bunch of green onions (about 7, chop up the green parts)
  • 1 can pumpkin puree
  • ½ cup applesauce
  • ½ cup almond milk
  • Pinch of sea salt
  • Hefty dashes of nutmeg and cinnamon
  • 1 cup dry quinoa
  • Dried cranberries
  • Pecans, chopped
  • 1 apple, peeled and chopped
  • Goat cheese

Instructions

  1. Bring 1 ½ cup water to boil. Toss in a little salt and olive oil. Dump in the quinoa, bring back to a boil, then immediately reduce to a simmer. The quinoa will be done in about 12 minutes.
  2. Meanwhile, heat up the olive oil on a pan on medium-low heat. Sautee the chopped onions for 5-6 minutes (don’t let them burn).
  3. Put the onions in a blender with the pumpkin, apple sauce, almond milk, salt, nutmeg and cinnamon. When fully blended, return to the pan you cooked the onions on and heat on low, stirring occasionally.
  4. When the quinoa is done, stir in the desired amount of pumpkin sauce.
  5. Stir in some chopped pecans, dried cranberries and apple chunks.
  6. Top with goat cheese and enjoy!

Notes

I didn’t use all the pumpkin sauce. I think it could be good to save and stir into some pasta later!

http://pumpsandiron.com/2013/10/30/autumn-pumpkin-quinoa-salad/

Pumpkin Apple Quinoa Salad with Pecans, Cranberries and Goat Cheese

I made a similar quinoa salad around this time last year. If you like the sound of this one, also check out this Apple Feta Quinoa Salad.

Go Red Sox!!

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