Spinach and Parmesan Quinoa

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Here's a delicious healthy side dish, that's sure to please and goes with everything from grilled chicken and fish to baked pork chops. It's a favorite of mine to serve with simply marinated and grilled lamb chops.

Other than a side dish, this would also make a terrific vegetarian lunch idea or as part of a Meatless Monday supper.

Serves 6

Bring to a boil over low heat:

• 1 cup quinoa
• 1/2 tsp salt
• 1 1/2 cups water

Cover and simmer very slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite. As in cooking rice I like to keep the pot covered tightly, turn off the burner in the last five minutes and let it it sit: then fluff with a fork when it's done.

In a wok or large saute pan add:

• 3 tbsp olive oil
• 2 cloves minced garlic
• 1 small minced shallot

Saute for a moment to soften the shallot and garlic then add:

• 1 small red, yellow or orange bell pepper
• 1/2 cup pitted olives (optional)
• 1 small diced de-seeded tomato
• 1/2 tsp black pepper

Saute for only a minute or to heat the peppers through, then remove from the heat and toss in:

• 1/4 cup grated Parmesan cheese
• 2 cups fresh baby spinach leaves

Toss together well until the spinach wilts and serve immediately with a drizzle of extra virgin olive oil and shards of Parmesan as a garnish.

Spinach and Parmesan Quinoa

Warm Roasted Spaghetti Squash and Quinoa SaladWarm Roasted Spaghetti Squash and Quinoa Salad

Warm Roasted Spaghetti Squash and Quinoa Salad

Here's an invention of Spouse's that was made to use up some already cooked quinoa in the fridge. She added ginger for warmth and lemon for brightness to the quickly stir-fried peppers and onions and served it over sweet roasted spaghetti squash. This makes a terrific healthy lunch or I'd even serve it as a side dish with lean grilled chicken, pork or fish.

Serves 4
Preheat oven to 375 degrees F.

• 1 large spaghetti squash
• salt and pepper to season
• 1 tbsp olive oil

Cut the squash in half and remove the seeds and fibers from the center. Season with salt and pepper and brush the inside surfaces with the olive oil. Place on a baking sheet and roast for about 40 minutes or intil fork tender. Use a fork to scrape out the cooked "spaghetti" stings of squash.

• 1/2 cup quinoa
• 2 cups water (or chicken stock)
• 1/2 tsp salt

Slowly simmer the quinoa in the salted water (or chicken stock for about 20 minutes until fully cooked. Quinoa should be cooked in a similar way as rice. I always turn the heat off for the last 5 minutes, cover and let sit, then fluff with a fork at the end.

• 2 tbsp olive oil
• 2 cloves minced garlic
• 1 small red onion, diced
• 1 cup chopped bell peppers
• 1 tbsp finely grated ginger
• 1/2 tsp five spice powder
• salt and pepper to season
• zest and juice of one lemon

Heat the oil over medium heat and add the garlic and red onion until they begin to soften. Quickly add the peppers and stir fry for one minute before adding the ginger, five spice powder, lemon zest, lemon juice and salt and pepper. Stir fry for only a few minutes before serving over the roasted spaghetti squash. Top with green onions and a drizzle of extra virgin olive oil if you like.

Warm Roasted Spaghetti Squash and Quinoa Salad

Vegetarian Quinoa Chili

Vegetarian Quinoa Chili

We don't necessarily always have a "Meatless Monday" on a regular basis at our house but like many other families, we will on occasion have a vegetarian meal as a healthy option and just to keep our diner menus varied. It also gives me the chance to experiment a little with recipes to serve when we have vegetarian guests for dinner.

In order to bump up the protein factor in this vegetarian chili, Spouse came up with the idea of adding cooked quinoa to the mix of flavors which gave it a little bit of a nutty flavor contribution to this delicious dish. The chili was even better the next day and we even served the leftovers as a sort of hot dip, along with tortilla chips when friends dropped over to visit; a very versatile chili indeed.

Serves 6

In a dutch oven or  large saucepan over medium heat add:

• 2 tbsp olive oil
• 1 large carrot, diced small
• 2 celery stalks, diced small
• 3 cloves minced garlic
• 1 medium sized red onion, diced small

Sauté until the onions soften, then add:

• 4 cups diced canned tomatoes
• 3 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp chipotle powder
• 1 tsp dry thyme
• 1/2 tsp black pepper
• salt to season
• 1 cup fresh or frozen corn kernels
• 1 tbsp brown sugar

Simmer slowly for 20 minutes then add:

1 cup cooked quinoa (about 1/4 cup dry quinoa slowly simmered in 1/2 cup salted water)
2 cups cooked kidney beans (rinsed if you are using canned)

Simmer for only another 10 minutes or so before serving with a dollop of low fat sour cream or Greek yogurt.

Guest Post: Roasted Sweet Potato, Kale + Sage Skillet Quinoa by With Food + Love

Next up for The Seasonal REAL Food Blog Series ... Sherrie from With Food + Love!  I'm a huge fan of Sherrie's blog, she puts so much love into what she does, her recipes are delicious and she takes the most stunning photos.  Plus, she's such a sweetheart, so positive, believes in holistic health and wellness and she's also a Board Certified Holistic Health Coach.  

Please make sure to visit With Food + Love and check out Sherrie's awesome blog.  And while you're there, check out some of my favorite recipes: Golden Beet Soup w/ Roasted Garlic Cashew Cream and Skillet Roasted Cauliflower + Fennel w/ Caramelized Shallots. 

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Hello everyone - I'm Sherrie the girl behind With Food + Love and I am so stoked to be guest posting today on Recipes to Nourish. Emily - your beautiful blog, soul-warming recipes and bright spirit always keeps me coming back for more. I am so honored to be here; thanks so much for inviting me into your cherished space.  

Fall is here my friends. Yay - everyone's favorite time of year! The crisp air, robust flavors, snuggling up with a cup of tea, wearing boots, scarves and warm layers - I mean what's not to love?

Nothing spells out autumn quite like a roasted sweet potato combined with dark leafy greens and a hearty whole grain {well in this case, quinoa is technically a seed}. These three ingredients were created for each other. Add in a hint of sage and you have the perfect bowl of belly-warming goodness. This dish is quick + simple and it will leave your family feeling full + satisfied. Enjoy! 

ROASTED SWEET POTATO, KALE + SAGE SKILLET QUINOA 

Ingredients:

• 2 cups of cooked quinoa
• 1 extra large shallot, chopped {about 1/2 cup}
• 1 tablespoon fresh sage, chopped
• 2 sweet potatoes
• 4 cups Tuscan kale, ribs removed + shredded 
• 2 tablespoons coconut oil
• 1/2 teaspoon paprika
• sea salt + coarse ground pepper, to taste

1. Preheat the oven to 400. Scrub and dry your sweet potatoes and pierce a few times each with a knife. Do NOT cover in foil. Place a cookie sheet {to catch the drips} on the bottom shelf in the oven and toss the potatoes onto the shelf above it. Roast as is for about 45 minutes, or until soft and tender. Cool almost completely, peel the skins off and chop into small bites. 

2. In a medium-large frying pan or cast iron skillet heat the coconut oil over low heat. Saute the shallots for about 5 minutes or until they start to turn translucent. Then add in the sage, paprika, sea salt and pepper, cook for a few minutes more. Next add in the shredded kale and the remaining tablespoon of coconut oil, combine well. Cook the kale until it wilts slightly and turns bright green, about 3-5 minutes. 

3. Toss the chopped sweet potatoes and quinoa in the skillet and mix together. Heat through and serve warm. 

{serves 4}

Sherrie Scaglione Castellano is a Board Certified Holistic Health Coach {AADP} specializing in plant-based, clean eating. Sherrie is the founder and author of, With Food Love. Connect with her on Facebook, Twitter, Pinterest and Instagram pages. You can find Sherrie in Philadelphia, PA where together her and husband are enjoying life's simplest pleasures like, snuggling up with a big cup of earl grey tea or catching a flick at their local independent theater.