Parmesan Quinoa

Looking for that perfect healthy side-dish? Look no further! Try pairing the most amazing grain of quinoa (a complete protein) with sharp, creamy parmesan cheese. The end result will leave you feeling all of those great benefits of quinoa, but you'll feel as though you've let yourself indulge! Try pairing this with fish, vegetables, you name it! This side dish is a winner, and one that I'll be making again soon!

Parmesan Quinoa

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6 servings

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 Tbsp. butter
• 1/4 tsp. fine sea salt
• 1/2 cup grated Parmesan cheese

Preparation:

1. Rinse the quinoa by placing it in a medium bowl, covering with water, swishing it around, and then draining it in a strainer. This will wash away any naturally occurring bitterness from the quinoa.
2. Place the drained quinoa into a medium pot. Add the 2 cups water, butter and salt. Bring to a boil. Lower to a simmer and allow the quinoa to bubble and cook for 15 minutes. Cook until the quinoa absorbs all the liquid. The outer germ layer will separate and the grains will look shiny.
3. Stir in the Parmesan. Serve warm or at room temperature.

Suggestion: Try playing around with different kinds of quinoa. I used a red quinoa, and the color was beautiful when paired with the gorgeous white parmesan cheese!

Quinoa Cakes

Every so often I make a new recipe and become absolutely OBSESSED! Well, this is definitely this weeks obsession. This recipe could not be healthier, and takes an ingredient as simple and plain as quinoa and raises it to a whole new deliciously amazing level. These are so tasty, crunchy on the outside and creamy on the inside, comforting, and so nutritious, you won't feel badly at all. You can play around with so many ingredients in this recipe, so make it fun for yourself and pick the things you love! Seriously though, whatever you choose to add to this dish, just go and make it! Don't miss out!

Quinoa Cakes with Spinach and Goat Cheese from the Barefoot Kitchen makes about 20 small cakes

ingredients: 2 cups spinach, roughly chopped 3 cloves garlic, minced 2 cups cooked quinoa 4 ounces goat cheese 1 egg, beaten salt and pepper olive oil for frying

how to: 1. Wash and chop the spinach, pat dry. Mince the garlic. Heat 1 tablespoon of olive oil in a small skillet. Cook the garlic until lightly browned, about a minute, then add the spinach. Cover, and cook until wilted. Set aside and let cool.

2. In a small saucepan, mix the quinoa and the goat cheese over low heat (to help melt the cheese). Remove from heat when well combined.

3. Chop the cooked spinach finely, mix with the quinoa and goat cheese. Beat the egg and mix in until everything is combined. Season with salt and pepper to taste.

4. Heat a layer of olive oil in a non-stick skillet. Form the quinoa into 2″ patties about 1/2 inch thick. Drop into the oil and cook until well browned on one side, 2-3 minutes. Flip and cook on the other side, then set on paper towels to drain.

Suggestion: Or should I say confession? I've never actually made the recipe above. Instead of spinach, I added in chopped zucchini and tomato. DELICIOUS!!!

Black Beans, done the right way

This is a recipe that I have wanted to try for months. But seriously, when am I ever in the same place for 4 hours (the time it takes to cook this dish)? Well, finally I decided to stay in one Sunday afternoon, and instead of studying for a test, cooked up this deliciousness. After a bad evening, this cozy and hearty dish, full of nothing but goodness helped feed my soul. After years of eating black beans from a can, I am now a convert to dried black beans, truly the only way to go. Creamy, filling, and comforting, these are absolutely amazing. I think I'm going to go eat more now. Enjoy!

Black Beans

1 lb. dried black beans, rinsed

3 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, chopped

1 jalapeño pepper, halfed and seeded

2 teaspoons ground cumin

2 teaspoons dried oregano

Kosher salt

Fresh cilantro

1) Soak the beans in a pot of water overnight. Drain.

2) Heat the olive oil in the pot over medium heat. Add onion, garlic, jalapeño, cumin, and cook, stirring off and on for 5 minutes. Add oregano and beans, then add enough water to cover (about 9 cups). Increase heat to medium high and bring to a boil, then reduce heat to medium low, partially cover and cook, stirring off and on until beans are tender 3 hours.

3) Add 2 teaspoons of salt and simmer uncovered, stirring occasionally, until the liquid is mostly absorbed, 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro.

Suggestion: Play around with different spices. Try these beans with crushed tortilla chips and avocado to really treat yourself!

Potato "Potatoe"

You say potato, I say delicious, warm, comforting, and beautiful! This side dish was served recently at a brunch and looked gorgeous on the plate. The sweet potatoes mixed with the russet potatoes were a perfect complement to each other and simply screamed fall with the sweet potatoes exquisite orange color. Packed with protein and fiber, sweet potatoes make me feel great and their sweet taste is surely a welcome surprise! Make this dish for your next brunch and I guarantee everyone's soul will be satisfied!

Potato Home fries

3 sweet potatoes

3 russet potatoes

1 medium onion

salt to taste

pepper to taste

olive oil

Preheat the oven to 425 degrees. Cut the potatoes and onion into small bite-sized pieces to your liking. Mix 5 or 6 tablespoons of olive oil on the potatoes and onion. Add salt and pepper and toss until all potatoes are well coated. Bake in the oven for 45 minutes or until cooked through and a beautiful brown coat covers the potatoes.

Hint**Figure 1 potato per person and you'll have plenty!

Suggestion: There are so many different kinds of potatoes out there. Experiment with your favorites!

Garlic Green Beans

Need the perfect side for your next meal? Look no further. These green beans are sure to please. Light, flavorful, and refreshing, these green beans will be your new go-to side dish. Growing up, I don't really remember eating green beans. They seem to be overlooked, but they happen to be one of the cheapest vegetables out there. Always in a heap at the grocery store, it's easy to pick out exactly just how many you're going to need, whether it be 20 or 200. This recipe can be prepared in a flash and I guarantee will always be the star of the show whenever it's served at your table. So seriously, go to the store, buy those green beans, and eat up!

Garlic Green Beans

As many green beans as you think you can eat (I recommend 1 pound)

1-2 cloves of garlic per pound of green beans

Olive oil

Salt

Pepper

Remove the ends from the green beans (they should just snap off). Sauté the green beans in 1-2 tablespoons of olive oil until tender, but not overcooked. This will take a little while because the green beans were raw when you began cooking. While the green beans are cooking, smash the garlic cloves and dice very finely. Add the garlic to the green beans when they are tender, and continue to cook until the garlic starts to brown. Be careful not to burn the garlic. Season with salt and pepper. Plate it up and enjoy!

Suggestion: This recipe shouldn't be exact. Love garlic, well then throw in a few more cloves. Cooking is all about taste and finding out what it is that you enjoy. Don't be scared, just go for it!