Fall Into the Season’s Freshest, Healthiest & Yummiest Flavors

In this week’s installment of “Who-Cares-If-I-Live-In-Florida-It’s-Fall-So-I’m-Gonna-Eat-Fall-Food-Dammit,” enjoy my seasonal take on a vegetable stir-fry. This rustic recipe might look simple and understated, but it’s bursting with savory warmth, aromatic spice and pick-me-up heartiness. Plus, that quinoa hiding underneath gives the dish a nutty nuance, which just screams “Happy Almost Holidays!”

Autumn Veggie Quinoa Bowl

Ingredients:

1/2 cup Quinoa (rinsed)

1 Sweet Potato (peeled & cubed)

1 cup Chickpeas (drained & rinsed)

1 cup Brussels Sprouts (fresh)

2 tbsp. Extra-Virgin Olive Oil

2 cloves Garlic (minced)

1 tbsp. Lemon Juice

1/4 tsp. Smoked Paprika

1/4 tsp. Sea Salt (or, to-taste)

Preparation:

  1. Pre-heat a saucepan on a high stovetop setting, add the Quinoa and 1 cup Water, then stir to combine.
  2. Once the water reaches a rolling boil, reduce the heat to low, then add 1 tbsp. Olive Oil and 1 clove Garlic.
  3. Stir to combine again, cover the saucepan and allow the Quinoa to simmer until the Water is absorbed — about 20 minutes.
  4. Pre-heat a large skillet on a medium stovetop setting, coat the bottom with nonstick cooking spray, then toss in the Vegetables.
  5. Add the remaining 1 tbsp. Olive Oil, 1 clove Garlic, Paprika and Lemon Juice to the Vegetable medley, then stir periodically until the Sweet Potatoes and Brussels Sprouts soften.
  6. Combine the Quinoa and Vegetables in the skillet, sprinkle Salt and more Paprika, — if desired — then dig in!
sweet potato brussels sprouts and chickpea quinoa bowl

And, behold…comfort food at its colorful, delectable best!

Quinoa Quesadillas (now, that’s fun to say!)

It’s Saturday night. Yours truly isn’t exactly in the mood for anything that doesn’t involve Netflix. Thus, I’m gearing up for a low-key evening in the comfort of my own humble abode¬†[read: bed].

But…then hunger strikes. What’s a girl to do?

Crank up the stove and start experimenting, of course!

So, tonight’s creation features a mash-up of flavors a la¬†Mexico and South America. I submit for your culinary seal of approval, my friends:

…drumroll, please

Quinoa Quesadillas!!!

Yup. These vegetarian delights are overloaded with protein, whole grains, and essential plant-based nutrients for a meal that will satisfy both your appetite and taste buds.

To utilize my limited command of the Spanish language (because, you know, just keeping with our theme), they’re fantastico.

Legitimate Spanish-speakers: is that actually a word?

Well, regardless…enjoy this delicious and nutritious recipe from my kitchen to yours!

Ingredients:

quinoa quesadillas ingredients

  1. 2 Whole Wheat Tortillas
  2. 1/4 cup Quinoa
  3. 1/4 cup Mushrooms (chopped)
  4. 1/4 cup Red Onions (sliced)
  5. 1/4 cup Tomatoes (chopped)
  6. 1/4 cup Cotija Cheese (crumbled)*

* Make this recipe vegan by substituting the cheese for Silken Tofu.

Preparation:

quinoa quesadillas preparation 1

quinoa quesadillas preparation 2

quinoa quesadillas preparation 3

  1. In a medium-sized saucepan, cook the quinoa according to the package instructions.
  2. While the quinoa is simmering, prep the vegetables and cotija cheese (or vegan substitute).
  3. Pre-heat a small skillet over a medium stove top setting and coat with olive oil cooking spray.
  4. Remove the quinoa pan from heat and drain any remaining water, then set aside temporarily.
  5. Combine the mushrooms, red onions and tomatoes in the skillet, then saute them until softened.
  6. Remove the vegetables from heat after approximately 3-5 minutes and set aside temporarily.
  7. Re-coat the skillet with cooking spray and turn the stove top burner back to a medium setting.
  8. Place 1 tortilla¬†in the skillet and spread the quinoa evenly over it, leaving 1/2″ space along the edge.
  9. Add both the cotija cheese and sauteed vegetables, then place the second tortilla on top.
  10. Cook the bottom tortilla for approximately 2 minutes, or until it sizzles, then flip to the other side.
  11. Allow the second tortilla to cook for the same amount of time before removing from heat.
  12. Once the quesadilla has cooled slightly, cut it into 8 equal-sized wedges and ENJOY, of course!

quinoa quesadillas finished product

TA DA!!!

But wait…there’s more:

Serving Suggestion:

Cored avocado halves — mashed with a fork, drizzled in lime juice, then¬†dusted with just a hint of chili powder,¬†stevia and leftover cotija cheese —¬†make a fabulously bold side for this Latin-inspired dish.