- Basic Quinoa Recipe
- Curried Quinoa
- Herb Spaghetti
- Jackie's Spinach Pie
- Potato, Cheese, Veggie Casserole
- Spinach Balls
- Veggie Wraps #1
Basic Quinoa Recipe
- 1 c. quinoa
- 2 c. water
- 1 pinch sea salt
Rinse quinoa several minutes in a strainer. Place water & salt in a saucepan & bring to a rapid boil. Add quinoa, reduce heat, cover, & simmer until all the water is absorbed & the grains become translucent & pop open (15-25 minutes).
Variation: For a rich, nutty flavor, toast quinoa (with or without organic, unrefined oil) in a skillet, stirring constantly, before adding to the water.
Curried Quinoa
- 1-2 T. organic, unrefined coconut oil or ghee
- 1 T. curry powder
- 1 tsp. sea salt or Herbamare
- 2 c. cooked quinoa
- 2 med. onions, diced
- 2 c. cooked vegetables (peas, corn, potatoes, red bell pepper, cabbage, yellow squash, etc.
Melt ghee or heat oil in wok or skillet.
Add curry powder & sea salt.
Sauté onion for several minutes until translucent.
Add other cooked vegetables. Sauté several minutes.
Add quinoa & adjust seasonings.
Herb Spaghetti
- 1 lb. spaghetti (or pasta of choice)
- 1 1/2 sticks of butter
- 3-4 cloves (or more to taste) garlic, crushed
- 6-8 green onions, chopped including tops
- 1 T. fresh chives, finely chopped
- 1-2 T. celery, finely chopped including tops
- 1 T. fresh parsley, finely chopped
- 3-4 T. fresh mushrooms, finely chopped
- 1/2 c. fresh Parmesan or Romano Cheese, grated
Sauté all herbs in butter for 15-20 minutes (less if you want crispness).
Cook spaghetti. Toss spaghetti with herbs.Then toss all again with grated cheese.
Serve as a main or side dish.
Jackie's Spinach Pie
- 2 pkg. chopped frozen spinach (16 oz.), thawed
- 2 T. butter
- 1 sm. onion, chopped
- 1/4 c. scallions, chopped
- 2 T. parsley, chopped
- 1/4 lb. Feta cheese, crumbled
- 1 tsp. dill
- 1 tsp. sea salt
- 1/4 tsp. pepper
- 3 eggs, beaten
- 1/4 c. rice, soy, or goat's milk or healthy equivalent
- 1 c. melted butter
- 1/2 lb. phylo dough
Oil or butter 9x13 baking dish, then line with half of the phylo dough, creating bottom crust.
Mix all other ingredients together in large bowl. Spread on phylo dough.
Cover with reserved half of the phylo dough. Brush top crust with oil or butter.
Bake at 350 degrees for 45 minutes.
Try some fresh violet leaves with the spinach leaves for something special.
Bake & decorate with dried violet flowers & leaves.
Potato, Cheese, Veggie Casserole
Use in amounts according to size of baking dish or desired
Servings Needed:
- red potatoes, sliced or cut into chunks
- broccoli, cut into florets
- onions, sliced
- cheddar cheese, shredded
- pepper
- Herbamare
Butter or oil baking dish. Place first 3 ingredients in dish. Flavor with pepper and Herbamare to taste. Cover with as much cheese as desired.
Bake 3/4 hour at 350 degrees.
Spinach Balls
- 2 boxes chopped frozen spinach, thawed & drained well
- 2 c. Pepperidge Farm dry stuffing mix or equivalent
- 2 small onions or 1 large onion, chopped
- 6 eggs, beaten
- 3/4 c. butter, melted
- 1/2 c. Parmesan Cheese, grated or flaked
- 3 cloves garlic, minced
- 1/2 tsp. thyme
- 1 tsp. black pepper
Thaw spinach. Take out "woody" parts, it any. Mix spinach and the rest of the ingredients well. Form into palm sized balls. Bake at 350 degrees for 25 minutes.
Makes 20 individual balls
Balls can be frozen. Thaw for 1 hour before baking.
Veggie Wraps #1
Offer buffet style
- blue corn tortillas
- sour cream
- green onions, chopped
- shredded lettuce/greens
- tomatoes, chopped or slices
- cheese, sliced
- avocados, sliced
- taco sauce
- pesto sauce
Amounts to be determined by how many you wish to serve.
Put all ingredients out buffet style and let guests make their own wrap.
