Two things that I have really been wanting to try lately have been quinoa and spaghetti squash. I am definitely still brain storming and searching cookbooks for some ideas BUT this week we have tried both of them out.
Quinoa is the newest "super food" and has a lot of hype right now. Which means I've seen it a LOT among blogs and pinterest and had to try it out for myself. A few studies have found that it's a high protein grain alternative (more than double the protein of most grains), fights diabetes and hypertension (lowers blood glucose levels and lowers blood pressure if eaten daily), a natural appetite suppressant (high protein and low calories), and an anti-aging miracle (destroys free radicals in the bloodstream which slow down aging, decrease the risk of cancer, and delay wrinkles and fine lines). Why wouldn't you want to try this and incorporate it into your daily diet!?
I was browsing some body builder websites last weekend (they seem to have the best "clean" recipes) and came across several quinoa recipes. We have been doing food prep on the weekends (6 small meals a day) and I wanted something that would hold up well for 5 days in the fridge.
Quinoa Casserole
Ingredients:
1 red bell pepper (or any color you prefer)
1 egg plant
2 zucchini's
1 onion
4 cloves of garlic
1 cup of mozzarella cheese
1/2 cup of parmesan cheese
2 cups of chicken broth
1 can of tomato paste
2 cans of tomato sauce
4lbs. lean ground beef
salt, pepper, cumin to taste (I used 1 tsp. of each)
2 boxes of quinoa pasta
Servings: 12
Calories: 401
Start out by sautéing your onion and garlic until translucent.
Add your ground beef and cook until done (I had to use 2 skillets since it was so much meat).
Drain and set aside.
Boil your pasta.
While your pasta is boiling add the egg plant, zucchini, bell pepper, and chicken broth to a skillet. Once it starts boiling turn it down to medium-low heat and put a lid on it.
Simmer until your pasta is done (6-10 minutes).
Add together your sauce and ground beef. Mix together.
Drain your quinoa pasta once it's al dente.
Line up 10 mini loaf pans to start your assembly.
Divide evenly your quinoa pasta among the pans.
Then, add your beef and veggie mixture.
Lastly, add your mozzarella and parmesan cheese on top.
Bake at 400 degrees for 10 minutes.
Voila!
Once they are cooled you can put a lid on them and store in the refrigerator up to five days!
I had to sneak this picture in...these two were snoozing while I made these tonight! :)
PRECIOUS!!!
Hubby and I really liked this recipe. If you're vegan you could substitute in vegetable broth and black beans and omit the cheese. Or you could also do turkey instead of beef. The quinoa pasta is very similar to regular pasta but a little more dense.
***I will blog a recipe using spaghetti squash soon and tell you my opinion on it...
