Healthy Chickpea and Quinoa Curry Recipe

Posted by on Jun 6, 2014 in Dinner, Exercise, Krystal, Lunch, Nutrition

Healthy Chickpea and Quinoa Curry Recipe

I LOVE love love Indian food! Most of the time it is naturally gluten free, but you never know how healthy or what you are eating when ordering in a restaurant! So why not have restaurant style Curry, without the worry and hassle of how many calories or if its really gluten free and vegan?!?? This recipe is BOMB – my fiancé who is the pickest eater ever (don’t tell him I said that), but he knows his indian food and knows flavor – even he was impressed! Ingredients: 1 – 15oz can chickpeas – rinsed and drained 1 red onion – medium 1.5 tbsp of minced ginger – I took a thumb of ginger and grated it 4 garlic cloves – minced 1-2tbsp curry powder – I suggest a GOOD one, brands DO matter! I love “The Spice Hunter” Salt Free Curry Seasoning 1/2 tsp Cayenne Pepper – more or less to taste. You can also use ground red pepper 10 sliced cherry tomatoes 1 cup cooked quinoa Himalayan salt for taste Gluten Free Flatbread or Naan – if desired. I didn’t eat mine with anything, but I made Naan for Stu (fiancé for future reference). Directions: Chop your red onion, mince your ginger and garlic and start cooking your Quinoa according to the directions on the package. Heat up a medium sized – nonstick sauce pan over medium heat. Add in the onions, ginger, garlic and salt, stirring until onions are soft. Add in the chickpeas, curry powder and cayenne pepper – stir. Add in sliced tomatoes and cooked quinoa, stir together, reduce heat and cover. Let the flavors blend together for about 15 minutes. Add more salt to taste if needed. If you chose to make flatbread or Naan – top your bread with the mixture and ENJOY! Share...

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Red Quinoa Greek Salad

Posted by on Nov 10, 2013 in Krystal

Red Quinoa Greek Salad

NOM NOM NOM is all I have to say!!! First, this salad was inspired bc I can’t eat at this Greek Restaurant I use to love here in Austin bc they dont serve certified Gluten Free food (sad day). And unfortunately for me, even the slightest cross contamination, I can tell… #CeliacLife (yes, I just hashtagged in a blog post) I am all about QUICK, EASY, YUMMY, KID FRIENDLY foods as possible..is this you too? I am not Betty Crocker and I dont have the patience to slave away in the kitchen like Paula Dean, but I can make a mean salad in 30 minutes that is approved by the entire family. Recipe: 1 cup cooked Red Quinoa 1 cup garbanzo beans (chickpeas) 1/2 cup sliced cherry tomatoes – roasted or fresh (see below for directions on roasting) 1 c cucumber – diced ½ c kalamata olives Zest and juice of one lemon 1 tbs olive oil 1 tbs dried oregano 1 tbs dried mint 2 garlic cloves – grated Salt and pepper to taste OPTIONAL – add in corn and feta Instructions To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool. In a medium bowl, combine red quinoa (prepare according to directions on pkg) with tomatoes, chickpeas, cucumber and olives. Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper. Check for seasoning and adjust accordingly. I didn’t top my recipe with feta, as I am *trying* to steer clear of dairy, but you can always add that in to get the true Greek feel. Share...

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Black Bean and Red Quinoa Salad

Posted by on Aug 29, 2013 in Dinner, Krystal, Lunch, Nutrition

Black Bean and Red Quinoa Salad

A YUMMY, fresh salad that is packed with protein and healthy fats. This is something you can eat alone, put on top of Kale or even wrap it up in a brown rice tortilla (for my gluten free friends) for more of a burrito feel. Makes about 5 cups. Salad instructions: – 1 cup of uncooked red quinoa – 1 (14oz) can of black beans, drained and rinsed – 1 red pepper, chopped – 1/4 cup fresh cilantro, finely chopped – 2 green onions, chopped – 1 cup of corn – 1 small avocado, chopped into 1 inch pieces Dressing Instructions: – Fresh lime juice from 2 limes – a pinch of himalyan salt or kosher salt, to taste – 1 fresh garlic clove, minced – 1/4 cup cilantro, finely chopped – 1/4 cup extra virgin olive oil/evoo 1/2 tsp ground cumin, or more to taste Directions: Cook the quinoa according to the directions on the package. While the quinoa is cooking, start preparing the veggies by cutting them up and then also making the dressing in a separate bowl. Allow the quinoa to cool for about 5 minutes after it is done and then fluff with a fork – add the beans and veggies and then toss well. Pour the dressing mixture on top of the quinoa, beans and veggies and then put in the refrigerator for about an hour, depending on your own liking. ENJOY! XO – Krys Share...

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